Kias
Senior Member
Sure!
Right below that bathroom is my home theater with a ton of electronics everywhere. The water missed everything by mere inches. Phew!
Rob's Project 365 for 2013
- Thread starter Kias
- Start date
Sure!
Right below that bathroom is my home theater with a ton of electronics everywhere. The water missed everything by mere inches. Phew!
Whiskeyman
Senior Member
Kias
Senior Member
Day 163 (The Storm!)
Well, the "Especially Dangerous Weather Event!" was a dud.
All the lightning stayed up in the clouds. I don't know where the 70-100 mile an hour wind they were talking about was, neither does anyone else I've talked to at work.
However, a storm did blow through.
Here's the beginning, and the last of the sun we shall see until tomorrow.
Here's the end of the storm. Yup, it ended just like that!
The actual storm was boring, and not picture worthy...
Well, the "Especially Dangerous Weather Event!" was a dud.
All the lightning stayed up in the clouds. I don't know where the 70-100 mile an hour wind they were talking about was, neither does anyone else I've talked to at work.
However, a storm did blow through.
Here's the beginning, and the last of the sun we shall see until tomorrow.
Here's the end of the storm. Yup, it ended just like that!
The actual storm was boring, and not picture worthy...
Michael J.
Senior Member
WOW, I like your driveway - I would like jogging there
Kias
Senior Member
Kias
Senior Member
What do you do for my wife's 40th birthday, and Cassidy's 21st Birthday?
Well... Get a bunch of friends together, and head off to Put-in-Bay (Key West of the North!)
What else?
Ya'll know my wife, now meet Cassidy with her "First Beer" ever!
As you approach Put-in-Bay, you'll see Perrys Victory and International Peace Memorial. Maintained by the National Park Service, this was established to honor those who fought in the battle of Lake Erie, during the war of 1812, and to celebrate the long-lasting peace between Britain, Canada, and the U.S.A.
The Memorial which is a Doric Column rising 352 feet over Lake Erie is situated a scant 5 miles from the longest undefended border in the world!
(Full Disclosure: There may be a tad bit of plagiarism up above.)
There's only one cool way to get to an Island.
My Private Yacht!
...and it only cost me 30 bucks! (Round trip of course.)
My first concert photography!
Though it was in the middle of the day...
Well... Get a bunch of friends together, and head off to Put-in-Bay (Key West of the North!)
What else?
Ya'll know my wife, now meet Cassidy with her "First Beer" ever!
As you approach Put-in-Bay, you'll see Perrys Victory and International Peace Memorial. Maintained by the National Park Service, this was established to honor those who fought in the battle of Lake Erie, during the war of 1812, and to celebrate the long-lasting peace between Britain, Canada, and the U.S.A.
The Memorial which is a Doric Column rising 352 feet over Lake Erie is situated a scant 5 miles from the longest undefended border in the world!
(Full Disclosure: There may be a tad bit of plagiarism up above.)
There's only one cool way to get to an Island.
My Private Yacht!
...and it only cost me 30 bucks! (Round trip of course.)
My first concert photography!
Though it was in the middle of the day...
Kias
Senior Member
Oh, and I hope that concert photo is halfway decent. A friend of a friend on Facebook know's him and shared it with him. :dejection:
Just checked with the University of Maryland's Plagiarism Checker, and I'm in the clear! No plagiarism going on in this thread! LOL
Just checked with the University of Maryland's Plagiarism Checker, and I'm in the clear! No plagiarism going on in this thread! LOL
Last edited:
Kias
Senior Member
Day 168 (BAM!)
Ok, I got a text message from my wife this morning.
"You're in charge of dinner, I'm exhausted, I'm not waking up til 5!"
Roger that!
Now, lets back up 30ish years for a second. I'm a classically trained Chef under the tutelage of Chef Mulvaney, but only for 3 1/2 years. Which doesn't make me a Chef in any form. It only makes me dangerous in the kitchen. Chef Mulvaney was the nicest guy in the world!
...until he stepped into the kitchen. Then there was no doubt in anybody's mind who's kitchen it was. If anyone has ever worked in the back of a real restaurant, you can commiserate. This wasn't an Outback or Olive Garden type restaurant, I don't really consider those real restaurants, those menus rarely change. It was a restaurant where the Chef showed up at 6am to work on that nights menu, which changed daily, and he didn't leave until around 2am. The menu was based on the number of seatings that were reserved (Ya didn't really think you could just show up and get a seat did you?) and on what foodstuff was freshest and available in the quantity needed, and please don't show up at the back door to deliver any food less than perfect, Chef would go completely psycho. I've stood next to him with a complete blank stare on my face while he'd throw a case of perfectly good vegetables, meat, whatever, across the parking lot and start screaming at the delivery guy with expletives being every other word demanding he go get the right stuff. Which they did every time. Then I'd have to listen to him talk about the crap they try to pawn off on him for the next 45 minutes. Sheesh!
Have ya watched Hells Kitchen on TV? Ya.. That's not fake or scripted, that's how real kitchens are ran, and the only type I'd ever work in. Also, pick up the book "Kitchen Confidential: Adventures in the Culinary Underbelly" by Anthony Bourdaine if you're at all interested in how real kitchens work. All this new age mamby pamby polictically correct gotta be all nice to everyone cause no one can take any belittling in the workplace... Pffft, that's for the birds. No kitchen should be run on niceness.
:eyetwitch:
I excelled in the kitchen because I did what I was told, when I was told, how I was told. I can't count the number of pots/pans/sheets/bowls/etc of my food that went flying across the kitchen, dumped in the sink, or thrown out the backdoor. He actually grabbed one of my dishes once and told me to follow him, where he took me into the bathroom, dumped my dish into the toilet and told me that the toilet was too good for my dish, but there was no where else to dump it! I did nothing but say "Yes Chef." Sometimes I think all the yelling was just a test or something, because I knew what was next...
He would always say, "NOW, I want you to do it like this!" and he'd do a complete 180. He would turn into the nicest guy while he showed you how to do whatever it was he wanted you to do, he'd explain how to do it, show you how to do it, tell you why we do it that way. He was in his element, and you could tell. It was never a, "Because I said, that's why!" it was always because of a scientific reason, an artistic or display reason, or a flavor reason. If you had questions, now was the time to ask. He was very calm at this stage, very smiley, very nice, very understanding of the fact that you were still learning. He'd take all the time you needed to understand something, didn't matter if it was prepping before dinner, or right smack dab in the middle of a 200 seating night. He'd make absolutely sure you knew what to do.
Just. Don't. Ever. Make. The. Same. Mistake. Again. Ever.
Promotions in a kitchen are usually fast. This, unfortunately, is usually due to people being fired on the spot. It goes something like this, "GET THE @&#$ OUT OF MY KITCHEN!" Followed immediately by, "You, over here! NOW!" That's your promotion! Just expect a big raise on your next check, cause it was always there.
I went from Plongeur/Marmiton (There were two of us, switch back and forth every night)
to
Garçon de cuisine
to
Garde manger
to
Pâtissier
to
Saucier
to
Rôtisseur
to
Communard (a lateral duty of course)
to
Commis
to
Cuisinier
to
Chef de partie
to
Sous chef de cuisine
All of that in 3 years. All because the person in the position before you, got fired, quit, or mysteriously disappeared. Never ask why. NEVER. ASK. WHY. The only exception to this was the Sous Chef position, that was a little different. I was pulled into the office and very nicely asked if I would take the position, as the current sous chef turned in his two week notice. The direct yelling at you got less and less as you moved up and through the kitchen. This was the point when the yelling stopped though. You were equals. Though never forget it's still "Chef's" kitchen if he was in the building, not yours. NEVER. FORGET. EVER.
This lasted for six or seven more months, and I was done with that adventure. Told Chef it was time for me to move on to something else. He completely understood. Kitchen Burnout? Yup, exactly... 15 to 18 hour days 6 days a week, closed on Mondays. I was 19ish, it was killing me.
Lets now fast forward a whole lot of years to the present, also enter children. I'm not allowed to go grocery shopping by myself. I may go with my wife, but she gets everything. Though I do sneak in a pound of Pule Cheese every now and then. Sorry, that's a bad culinary joke. I've never even seen Pule Cheese, let alone buy a pound of it! That's insane money! But, I do sneak things in. Well, I think I'm sneaking them in, and she just lets me think I'm sneaking things in. It's all good! Ha!
Except Thanksgiving day. That's my day in the kitchen, and the only day I get that's all mine to do whatever I want in the kitchen, and I do all the shopping! YAY ME! I love grocery shopping!
Except last year. My wife was out and about the morning before Thanksgiving and she called me and asked me if I wanted her to pick up stuff for Tday. I was all like... "Uhhhhhhhhhh" I didn't even know what to do or say, this was never a question for the past 13 years or so, I always got the stuff for Tday the afternoon before. ALWAYS.
Finally I told her I'd have to email her a list, she said "Ok!"
She got home some 4 hours later and said, "I have never spent so much money at a grocery store! Nor have I went to so many grocery stores in one day!" I said, "Yup, that's why I always go shopping. So you don't know how much I spend!"
She's so awesome though, went to 4 different grocery stores and a couple of road side stands to get EXACTLY what I ordered! That's about the norm...
On Thanksgiving day, I cook for 10. Invite all the family, and until last year, no one ever showed up. Everyone seems to work on that day. (Double time perhaps?) We always do our big family thing on Saturday anyway. Either way, I always cook for 10. Usually it's just my youngest son and daughter and us two. Which really is three, since I'm never hungry by the time I set the food on the table.
Anyway, last year the In-Laws were coming! They're pretty awesome, so no biggy. However the mother-in-law comes into MY KITCHEN and asks what she can do. I didn't say anything but I did give my wife a look, and she immediately grabs her mom and says, "Out of the kitchen. You'll get hurt, and it's my day off." (House rule number one: Nobody goes to the ER on my wife's days off. Ask any of my kids, they'll tell you that rule.)
It was 45 minutes to dinner, I'd been prepping for 9 hours, mis en place was set. It's now crunch time and things started moving. Fast. Guess I never really thought about how I cook, as it's how I learned to cook. My wife and kids are used to it. However, my father-in-law who's never really seen me cook much more than a steak on a grill, stared at me for half an hour. I thought I was doing something wrong, his stare was piercing. It probably wasn't piercing, but I made a baby with his daughter, and I have a daughter who will probably have a baby in the next ten years. (Please let it be at the end of ten years) I don't know how I'm gonna handle that. I KNOW how babies are made... I digress. When I set 12 different perfect dishes on the table at the same time, of which he probably only heard of the turkey (Which I get free from work, I'd never actually buy a turkey for Tday.) He just looked at me and said, "How the hell did you do that?"
"Do what?"
"I just watched pots, pans, spoons, dishes, knives, whisks, and things I couldn't even tell you what they were fly around in your hands, and all of this just appeared out of nowhere!"
"Oh... Ummmm... That's why your wife was removed from the kitchen."
Luckily my wife jumped in, as it was getting awkward, with, "Oh, that's just how he cooks!" blah blah blah, yata yata yata, etc etc etc.
She always saves me!
What's all this got to do with tonight's dinner I was in charge of?
Absolutely nothing. Just killing time before bed.
I was staring in the fridge, literally 30 seconds from throwing a frozen pizza in the oven, when it all came together in my head.
It's clean out the fridge leftover night!
Chicken in Creamy Asiago Sauce and Spinach Lasagna Rolls BC! (Before Cook)
Chicken in Creamy Asiago Sauce and Spinach Lasagna Rolls with Balsamic Vinegar AD! (Afore Dining)
The pictures would of probably have been better composed, but my wife walked down the stairs while I was taking the first photo. That means I lost track of the time in the kitchen, and I had fifteen minutes to get dinner on the table and get photos! She had to go to work! Crunch time? Yup.
I seriously need to install a salamander in my kitchen though. Seriously! That is not browned to my liking, but what can you do in fifteen minutes with residential equipment? Not much. Three different broilers, and I cuss at them all.
To be fair, pre-kids, I bought and cooked whatever I wanted. I'm sure post-kids it'll be the same. Only a few more years to go!
Looking back though, that kitchen was the best time of my life.
Ok, I got a text message from my wife this morning.
"You're in charge of dinner, I'm exhausted, I'm not waking up til 5!"
Roger that!
Now, lets back up 30ish years for a second. I'm a classically trained Chef under the tutelage of Chef Mulvaney, but only for 3 1/2 years. Which doesn't make me a Chef in any form. It only makes me dangerous in the kitchen. Chef Mulvaney was the nicest guy in the world!
...until he stepped into the kitchen. Then there was no doubt in anybody's mind who's kitchen it was. If anyone has ever worked in the back of a real restaurant, you can commiserate. This wasn't an Outback or Olive Garden type restaurant, I don't really consider those real restaurants, those menus rarely change. It was a restaurant where the Chef showed up at 6am to work on that nights menu, which changed daily, and he didn't leave until around 2am. The menu was based on the number of seatings that were reserved (Ya didn't really think you could just show up and get a seat did you?) and on what foodstuff was freshest and available in the quantity needed, and please don't show up at the back door to deliver any food less than perfect, Chef would go completely psycho. I've stood next to him with a complete blank stare on my face while he'd throw a case of perfectly good vegetables, meat, whatever, across the parking lot and start screaming at the delivery guy with expletives being every other word demanding he go get the right stuff. Which they did every time. Then I'd have to listen to him talk about the crap they try to pawn off on him for the next 45 minutes. Sheesh!
Have ya watched Hells Kitchen on TV? Ya.. That's not fake or scripted, that's how real kitchens are ran, and the only type I'd ever work in. Also, pick up the book "Kitchen Confidential: Adventures in the Culinary Underbelly" by Anthony Bourdaine if you're at all interested in how real kitchens work. All this new age mamby pamby polictically correct gotta be all nice to everyone cause no one can take any belittling in the workplace... Pffft, that's for the birds. No kitchen should be run on niceness.
:eyetwitch:
I excelled in the kitchen because I did what I was told, when I was told, how I was told. I can't count the number of pots/pans/sheets/bowls/etc of my food that went flying across the kitchen, dumped in the sink, or thrown out the backdoor. He actually grabbed one of my dishes once and told me to follow him, where he took me into the bathroom, dumped my dish into the toilet and told me that the toilet was too good for my dish, but there was no where else to dump it! I did nothing but say "Yes Chef." Sometimes I think all the yelling was just a test or something, because I knew what was next...
He would always say, "NOW, I want you to do it like this!" and he'd do a complete 180. He would turn into the nicest guy while he showed you how to do whatever it was he wanted you to do, he'd explain how to do it, show you how to do it, tell you why we do it that way. He was in his element, and you could tell. It was never a, "Because I said, that's why!" it was always because of a scientific reason, an artistic or display reason, or a flavor reason. If you had questions, now was the time to ask. He was very calm at this stage, very smiley, very nice, very understanding of the fact that you were still learning. He'd take all the time you needed to understand something, didn't matter if it was prepping before dinner, or right smack dab in the middle of a 200 seating night. He'd make absolutely sure you knew what to do.
Just. Don't. Ever. Make. The. Same. Mistake. Again. Ever.
Promotions in a kitchen are usually fast. This, unfortunately, is usually due to people being fired on the spot. It goes something like this, "GET THE @&#$ OUT OF MY KITCHEN!" Followed immediately by, "You, over here! NOW!" That's your promotion! Just expect a big raise on your next check, cause it was always there.
I went from Plongeur/Marmiton (There were two of us, switch back and forth every night)
to
Garçon de cuisine
to
Garde manger
to
Pâtissier
to
Saucier
to
Rôtisseur
to
Communard (a lateral duty of course)
to
Commis
to
Cuisinier
to
Chef de partie
to
Sous chef de cuisine
All of that in 3 years. All because the person in the position before you, got fired, quit, or mysteriously disappeared. Never ask why. NEVER. ASK. WHY. The only exception to this was the Sous Chef position, that was a little different. I was pulled into the office and very nicely asked if I would take the position, as the current sous chef turned in his two week notice. The direct yelling at you got less and less as you moved up and through the kitchen. This was the point when the yelling stopped though. You were equals. Though never forget it's still "Chef's" kitchen if he was in the building, not yours. NEVER. FORGET. EVER.
This lasted for six or seven more months, and I was done with that adventure. Told Chef it was time for me to move on to something else. He completely understood. Kitchen Burnout? Yup, exactly... 15 to 18 hour days 6 days a week, closed on Mondays. I was 19ish, it was killing me.
Lets now fast forward a whole lot of years to the present, also enter children. I'm not allowed to go grocery shopping by myself. I may go with my wife, but she gets everything. Though I do sneak in a pound of Pule Cheese every now and then. Sorry, that's a bad culinary joke. I've never even seen Pule Cheese, let alone buy a pound of it! That's insane money! But, I do sneak things in. Well, I think I'm sneaking them in, and she just lets me think I'm sneaking things in. It's all good! Ha!
Except Thanksgiving day. That's my day in the kitchen, and the only day I get that's all mine to do whatever I want in the kitchen, and I do all the shopping! YAY ME! I love grocery shopping!
Except last year. My wife was out and about the morning before Thanksgiving and she called me and asked me if I wanted her to pick up stuff for Tday. I was all like... "Uhhhhhhhhhh" I didn't even know what to do or say, this was never a question for the past 13 years or so, I always got the stuff for Tday the afternoon before. ALWAYS.
Finally I told her I'd have to email her a list, she said "Ok!"
She got home some 4 hours later and said, "I have never spent so much money at a grocery store! Nor have I went to so many grocery stores in one day!" I said, "Yup, that's why I always go shopping. So you don't know how much I spend!"
She's so awesome though, went to 4 different grocery stores and a couple of road side stands to get EXACTLY what I ordered! That's about the norm...
On Thanksgiving day, I cook for 10. Invite all the family, and until last year, no one ever showed up. Everyone seems to work on that day. (Double time perhaps?) We always do our big family thing on Saturday anyway. Either way, I always cook for 10. Usually it's just my youngest son and daughter and us two. Which really is three, since I'm never hungry by the time I set the food on the table.
Anyway, last year the In-Laws were coming! They're pretty awesome, so no biggy. However the mother-in-law comes into MY KITCHEN and asks what she can do. I didn't say anything but I did give my wife a look, and she immediately grabs her mom and says, "Out of the kitchen. You'll get hurt, and it's my day off." (House rule number one: Nobody goes to the ER on my wife's days off. Ask any of my kids, they'll tell you that rule.)
It was 45 minutes to dinner, I'd been prepping for 9 hours, mis en place was set. It's now crunch time and things started moving. Fast. Guess I never really thought about how I cook, as it's how I learned to cook. My wife and kids are used to it. However, my father-in-law who's never really seen me cook much more than a steak on a grill, stared at me for half an hour. I thought I was doing something wrong, his stare was piercing. It probably wasn't piercing, but I made a baby with his daughter, and I have a daughter who will probably have a baby in the next ten years. (Please let it be at the end of ten years) I don't know how I'm gonna handle that. I KNOW how babies are made... I digress. When I set 12 different perfect dishes on the table at the same time, of which he probably only heard of the turkey (Which I get free from work, I'd never actually buy a turkey for Tday.) He just looked at me and said, "How the hell did you do that?"
"Do what?"
"I just watched pots, pans, spoons, dishes, knives, whisks, and things I couldn't even tell you what they were fly around in your hands, and all of this just appeared out of nowhere!"
"Oh... Ummmm... That's why your wife was removed from the kitchen."
Luckily my wife jumped in, as it was getting awkward, with, "Oh, that's just how he cooks!" blah blah blah, yata yata yata, etc etc etc.
She always saves me!
What's all this got to do with tonight's dinner I was in charge of?
Absolutely nothing. Just killing time before bed.
I was staring in the fridge, literally 30 seconds from throwing a frozen pizza in the oven, when it all came together in my head.
It's clean out the fridge leftover night!
Chicken in Creamy Asiago Sauce and Spinach Lasagna Rolls BC! (Before Cook)
Chicken in Creamy Asiago Sauce and Spinach Lasagna Rolls with Balsamic Vinegar AD! (Afore Dining)
The pictures would of probably have been better composed, but my wife walked down the stairs while I was taking the first photo. That means I lost track of the time in the kitchen, and I had fifteen minutes to get dinner on the table and get photos! She had to go to work! Crunch time? Yup.
I seriously need to install a salamander in my kitchen though. Seriously! That is not browned to my liking, but what can you do in fifteen minutes with residential equipment? Not much. Three different broilers, and I cuss at them all.
To be fair, pre-kids, I bought and cooked whatever I wanted. I'm sure post-kids it'll be the same. Only a few more years to go!
Looking back though, that kitchen was the best time of my life.
Don Kuykendall_RIP
RIP :(
I am not nearly the cook you must be but I do enjoy cooking new things and trying. Many nights I will cook only to take a couple of bites and then look at my wife and ask her where we should go for dinner. I traveled for many years managing one hour photo labs around the Southeast but as soon as I quite traveling I have done all the cooking. Men are the best cooks.
Have to disagree with you Don my hubby made me a fantastic birthday breakfast in Feb that was baked cinnamon raisin oatmeal, greasy sausages, and all covered in scrambled eggs.... Kids thought it fantastic and smothered it in half a bottle of ketchup. I took my coffee and creeped out to the barn while they turned their backs. Anytime hubby gets creative in my kitchen I get scared but he is a fantastic helper.
I'm with you though Kias for the most part "helpers" in the kitchen are usually more of a pain than anything but an afternoon spent baking with hubby and the kids makes for a great memories and yummy treats. We have a joke around the house now since everytime I send homemade food to my sons classroom the kids say its so good it must be store bought....
Looks like you had a lovely dinner
Kias
Senior Member
Men are the best cooks would be merely a generalization. Not all men can cook. Neither can all women.
Historically men are better chefs. Only 4 women have elevated their restaurants to receive three Michelin stars. This is kind of an off kilter fact too, as historically there's not a whole lot of female chefs, when compared to the number of male chefs. So if you do the algebra, only males can be the best chefs.
I'm not saying the Michelin Red Book is the De Facto Standard for restaurants, but it is. Even with the recent allegations against Michelin, it still is the go to guide. Though Gault Millau: Votre Référence Gastronomique, Michelin Red Book's main competition, is giving them a run for their money! I just wish they'd start up a U.S.A. version so I can read it. I don't read French that well. I guess it has much easier to understand ratings, and is much more verbose in their descriptions. If you've ever picked up a Red Book, it's very terse in their descriptions and they use a lot of different color stars, dogs, forks, and other weird symbols to rate things. However, Michelin is slow to give stars, and slow to take away stars. Gault Millau might have a highly rated restaurant that's closed for business before they get dinner prepped! It's a risk they take.
Some restaurants are actually thinking before accepting a Michelin star. These stars can make and break restaurants. Both receiving stars (They can not handle the increased bookings) and stars getting removed (Not getting any bookings).
The Red Book is in it's 113th year. Gault Millau, not so much. So it goes on.
Either way, Michelin has thick rubber treads with run flat technology, and they will make it through the recent allegations just fine.
--
I also cook all the time with my kids and wife, and anyone else who shows up and wants to cook! I love it!
But if the coat goes on, and you have no idea what I mean when I say, "Side" I will remove you from my kitchen, you will get hurt, and you will get hurt bad. It's ok if you get hurt today though, my wife is at work ready to receive you. House rule number one, remember?
Historically men are better chefs. Only 4 women have elevated their restaurants to receive three Michelin stars. This is kind of an off kilter fact too, as historically there's not a whole lot of female chefs, when compared to the number of male chefs. So if you do the algebra, only males can be the best chefs.
I'm not saying the Michelin Red Book is the De Facto Standard for restaurants, but it is. Even with the recent allegations against Michelin, it still is the go to guide. Though Gault Millau: Votre Référence Gastronomique, Michelin Red Book's main competition, is giving them a run for their money! I just wish they'd start up a U.S.A. version so I can read it. I don't read French that well. I guess it has much easier to understand ratings, and is much more verbose in their descriptions. If you've ever picked up a Red Book, it's very terse in their descriptions and they use a lot of different color stars, dogs, forks, and other weird symbols to rate things. However, Michelin is slow to give stars, and slow to take away stars. Gault Millau might have a highly rated restaurant that's closed for business before they get dinner prepped! It's a risk they take.
Some restaurants are actually thinking before accepting a Michelin star. These stars can make and break restaurants. Both receiving stars (They can not handle the increased bookings) and stars getting removed (Not getting any bookings).
The Red Book is in it's 113th year. Gault Millau, not so much. So it goes on.
Either way, Michelin has thick rubber treads with run flat technology, and they will make it through the recent allegations just fine.
--
I also cook all the time with my kids and wife, and anyone else who shows up and wants to cook! I love it!
But if the coat goes on, and you have no idea what I mean when I say, "Side" I will remove you from my kitchen, you will get hurt, and you will get hurt bad. It's ok if you get hurt today though, my wife is at work ready to receive you. House rule number one, remember?