"OK, wait a min.
So when you came here you asked about getting a job with someone on a buffet line. Carving.
But you don't cook....
Now you tell us you grew up in a Jewish Synagogue,
and you write jokes like that in the other thread.
But your email is "jesusanswers".
So your a Jew for Jesus, who tells dirty jokes, and can't cook but loves to come here and read about cooking. That about right?
Christ you are in the right place, you MAY BE just as screwed up as some of US.
You should get a job cooking, your well on your way!!!!!
LOL,LOL. "
That just about sums it up...lmao

Oh, and since I won't be posting until later on this week... Happy 4th everyone!!

Look Ma! I have a Discussion Board named after me.
You have a Happy 4th too!!!

Spike, you have truly arrived. Does this count as part of your "15 minutes of fame"?

He has to send me a copy of the gap ad proofs, I'll put them on the homepage for a while. 8<)

G

I said I was submitted for the ads, and then did not get them. They wanted high end celebrities, who people knew. But it's been so slow in the biz, both acting and ad work, that I've got to start sending photo's to Canada and Europe.
Try to find work there.
But Hey!!! I'll send ya some photo's for the homepage, hell every little bit helps.
You've got my new LA address, just send the check there.

wow, I didn't know I was in the presence of a upcoming celebrity! lmao How did you get into that business? Do you model or something? I used to be a model scout for emodel.com

celebrity? Yea right.....
I have not to this date had any paying gigs.
So like I said, i'm trying to get in to it.
It's very hard to do when your my age, and given the current state of economics. I let a friend who is a very good stylist, use me on her web site. A friend of hers shot the photo's
If ya wanna see, go to (www.debstyle.info)
Click clients, I'm the blond with the broad

woo woo... as an x-model scout, i'll tell ya this... you could possibly model. However, the women on that site... well, they make anyone look good. ;o)

yes well, I have a agent for the modeling, but they have found me nothing so far.
Oh and, I didn't pick her.

Just saw your pic Spike, you look pretty much how I was guessing! It's incredible what you can tell by the way people write!!!
Or it was just a lucky guess!!!!
Where's Ellwood?

Ok
What are we talking about I am lost...

Baker,Baker,Baker.
Where ya been?
Hey Manny how did you know what I looked like?
Do you know what I'm doing right now?? LOL!!!
Elwood says Hi, and he does not want to go to that state of Flor-e-da.
To hot, to muggy, to many old people stuffing food in their pockets at those all you can eat buffet's.
I have this plum tree in my courtyrad and they are starting to rippen and fall. Man! they are good. I should set up a stand out front.
They sell fruit on a couple corners here in the hood( LA )stuff brought up from Mexico, but I don't buy it. Don't know if it's been inspected or not, and who wants to eat fruit washed with water from there? YIKES!

The water in this town ain't much better! They send us notices a week after they found that something or another was above EPA standards!
My husband lierally almost died from brushing his teeth with the "wrong" water in Mexico. He was in the seminary, and only the good Sisters' care and prayer saved him. Here, I guess it's up to me!

Thats scary...
I never travel to 3rd world countries after Jamaica, that was enough for me.
But i quess in todays world you can't be too careful anywhere you go.
What does your husband do?, and how long did you say you have been cooking? LOL.

Hey Snuff buddy......you cook'in yet????
If ya wanna learn how to bake, theres a guy in Dallas who's top notch, you should go see him.
He's a good guy, and won't hit ya as hard as Manny or I would.

Have you considered the fact that there are Third World COUNTIES is America? I haven't been online because my stupid septic backed up. I can't believe that anyone would have a well anymore...but the "city" water isn't any better, I guess! (My son made me run out last night and buy a new water filter. Anyone have any experience with water filters?)
Spike, the husband was in education, but would now have to go back to school to become fully certified, and that is time and resource that is none existent. The crime is that he went to a tough college that demanded a thesis and more work for a Bachelor's than most do for a Master's,
and I should have gotten him right on furthering his education. But I'm married to a Crusader, who wanted to teach in little parochial schools, who worked at outside jobs parttime to fill in the gaps for the family that the schools couldn't provide. He's goodlooking enough, but I married him for his brains and sensibilities, so I can't complain, (except to God).
Spike, I wish I could come up with a smart answer for your"how long have you been cooking" question, after I said, "all my life". Well, since I was born with a wooden spoon in my hand, longer than you have been alive!
And speaking of the "good guy" in Dallas, what do you hear? I try to remember to keep them in prayer.
He was very helpful to me, trying to talk me into convection ovens. I finally learned to bake in them, but I still prefer conventional. It's that purist streak Mother instilled, I guess.

Tmarta,
Those tanks can be a real pain in the ...
sorry you have to deal with it.
I have not heard from Panini in a long time.

Tmarta, re: the convection ovens you have to remember that in convection ovens you have to cut the temp. asked for in recipes by 25F and the cooking time is shortened by 1/3rd of the total cooking time. For this reason most people usually overcook things in convection ovens.
Tell your son to get his ass out to the store to get a filter!!!!!
Your hubby can work as he is getting certified, most school districts permit that. With all his school work he could probably get plenty of credit at any other college! OR he can always get one of those over the net diplomas!!!!!
Keep the faith....I heard once, somewhere that God nevers gives us anymore then we can handle! How do we explain the ones in the loony bin though???
No, not you Spike!!!!

Thanks, I thought that had my name all over it. lol.
I think God, anyone's God takes care of fools and idiots, I know he's taken care of me!
HaHaHaHa, and he sure got the short end of that stick. LOL

I"m not cooking yet, nor do I know if I ever will. =( I am "stuck" in a computer training course for now. And when I'm finished(3months) I don't know what I'll do. I really don't want to fix anyone's computer problems but my own(i have enough). I work p/t at my dad's real-estate office, and go to this school t w t during the week.
I have talked to Art Institute of Dallas's culinary program, but it's so damn expensive(40k). It seems impossible to get finacial aide and actually pay it off afterwards. I'm trying to talk to western culinary in Portland, but they aren't too bright up there..lol they said they'd send me some info, but that was 2 wks ago, and I still haven't recieved anything. Anyways... what about this guy in Dallas I should go talk to?

Snuff,
the guy in Dallas has a title of Chef, and owner of Panini Cakes.
You should call him and talk to him about setting something up in the line of learning the Pastry/Baking field.
He's a good guy with a wonderful family, and his wife also works at the retail store.
Im sure he would at least be open to talking to you about it.
Tell him I said hi.

Ok... I'll have to look into that. I love desserts!! I love to eat them!! lol So I can just tell him that chef spike told me to call, and he'll know that I'm insane? correct?

Correct.
But you'd be working, not just shoveling(sp) sweets in your mouth.
AND.......................................... you'd be LEARNING!
Leaning more than some $40,000 dollar school could teach you, cause it's in the REAL world.
Try it, you have nothing to loose

you mean I'd have to work! >:\ well, that's cool... I'll definatly have to look into it. Hey, I really appreciate it m8!

Snuff,
Panini was very helpful to me, out of the blue.
Great guy. Tell him allhis old pals here miss him and pray all are doing well.
(He has or had, a website: paninicakes.com
check out the StarWars cake.)

Had my first acting class tonight,
The teacher said I should use what I learned
in the kitchens in my acting.
OK, Who should I stab first?
Soon, I will be, a thlezbian
LOL

When will you start throwing tantrums and walk off the set? Can I get your autograph?

What is a thlezbian? Is that a lesbian trapped in a man's body?

Have fun with the acting classes, Spike.

thx for the link Tmarta, the star wars cake is a nightmare! At least to the person who married that guy! lol The cake itself is awesome, as are all of em.

thlezbian! lol...

Spike! I just read this! Acting...and we thought you really cared!
Use what you learned in the kitchen? HUH? Pretend the food is cooked? Act like you like it? Or in dealing with others?

Just got a copy of...The Saucier's Apprentice, by
Raymond Sokolov.
I had read it before, and had forgotten just how good it is.
If you get a chance to, get a copy and have a look. Even if you don't believe some of the stuff he say's, it's still worth it.
I think it should be required reading for everyone who wants to make fine sauce's.
There's dessert and fruit sauce's for you pastry people too.
Hope you enjoy it.

Congratulations Spike on your film deal-debut.
Hope it's only the beginning of many more
Manny, Michelle, Dylan

Thanks...

YOU, are the MAN!!!!!...buzzed!!!!
KIDDING!!!

STAND BACK!!!!!Chef Manny is starting the weekend early.

Hey, the wife and the kid are away!!!! The meeces will play!!!!!

well, since your looking, look for twins, and send me one.
LOL
or sisters, or cousins,...............

I don't know if they are twins or sisters, but they certainly lick alike............

start shooting a little film, sept 14,15.
i'm sure we are going to need a food stylist,
for the kraft table
anybody know where i could find one?

Nutsmoker to the rescue!!!!!
Did you ever see "The thief, the cook and, his wife"?...great movie but, you have to see it on a big screen to get all the effects, the lighting and ambiance is so surreal. Maybe I was just buzzed though!!!!!

Manny:
Isn't that the movie where the wife and her lover have sex in the kitchen and then the hubby finds out, kills the lover and to get even the wife has the chef cook the dead lover and serve him to the hubby? Real artsy stuff.

Spike, what kind of film are you doing? Any cannibalism in your flick? Enlighten those of us who caught this thread late, please.

Just curious
Chefrev

20 min short.
for the film festivals.
i play a motel manager, who comes across a woman
who has just been killed by her lover.
then the guy kills me.
it's like 21/2 pages of script for me.
but then i'll have something on film.
should be fun, and it's a friend of mine who's doing it.
i remember that film you mentioned, it was a weird one. they served the guy at the end, as a sit down meal

That's the movie, her lover is served for dinner by the husband the cook. Later in the movie the staff of the restaurant feels bad for the wife who is devastated and they kill the husband the cook and serve him in one final lavish buffet at the restaurant!!!
Don't get any ideas guys!!!! It's only a movie!!!

Hey Spike, Motel manager who comes across a woman?? What sort of movie is it???
I've come across a few waitresses in my time, But we dont have it on film......LOL......

that movie sounds more like the TwilightZone to me... gross yet amuzing...

Oh, not the one you are doing Spike...lol

Esjay, NO,NO,NO it's not THAT kind of film.
i'm to shy.
it's just a film about money, murder, dead girl,
dead family, some other dead people, and dead manager.
we are looking for a food stylist, for the fake apples at the lobby counter.
we need them arranged just right...........

Spike:

LMAO!! And the manager could be eating some ice cream when he's (you're) killed. 'Course it'd be artfully arranged shortening, but hey, you're an actor, right? Make me believe it's Rocky Road.
Hehe

Chefrev

you got it!
double-scoop rocky road please.
whats...LMAO (?)

Laugh My @ss Off

oh
thanks

Chefspike:
Congratulations on getting your own thread!
I'd like to express my condolences for losing your cousin during the the first U.S.-Iraq war. The best movie I've seen on that war was "Bravo-Two-Zero."
I grew up in T.O. near S.V.(means "windy" valley.)
Did you see Mr. Reagan's funeral?
I also believe in "buying American" as you had posted in the Chef POW thread.
I have "POW/MIA...You Are Not Forgotten" and the Confederate crossed muskets license plates on my Japanese car, that's because I used to drive a 1971 Dodge Challenger, a real American car, until a drunk driver crashed his car into mine. I had tried enlisting in the U.S.A.F., but was denied because I was classified a "4F(medical disqualification)", no waivers, no exceptions. Many years later, I had even considered joining La Legion Etrang'ere(French Foreign Legion.)
It's unfortunate that most American cooks prefer to buy German and Japanese cutlery(namely, J.A. Henckels, Wusthof-Trident, Global) because they're under the impression that they're better than American cutlery.
Unfortunately, there are only 3 American kitchen cutlery manufacturers left in the U.S.A. who manufacture professional/commercial-grade cutlery:
EdgeCraft<http://www.edgecraft.com>, <http://www.chefschoice.com>;
Lamson & Goodnow<http://lamsonsharp.com>, <http://www.foodservicecutlery.com>;
Russell Harrington<http://www.dexter-russell.com>.
Chef's Choice, and LamsonSharp cutlery are world-class and are comparable to the European brands unless one is referring to very fancy makes such as Eberhard Schaaf. The Chef's Choice Master Series 2000 is made in Germany and strongly resembles the Messermeister Four Seasons 5000 Series product line. EdgeCraft chooses to keep the identity of the contract manufacturer who "privately-labeled" that product line as "proprietary information."
The finest Japanese kitchen cutlery is usually single-beveled. Single-beveled and double-beveled knives are two different kinds of blades and therefore, a comparison of two different kinds is not an accurate comparison.
Russell Harrington's Connoisseur product line is fairly good. I know some chefs who like their Connoisseur knives. I have Dexter-Russell knives, but I prefer my LamsonSharp knives, because they're sharper, have better blade geometry(LS resembles a German-style chef knife, which makes it easier to "rock", vs. D-R which resembles a French-style chef knife), are less expensive, and have a lifetime warranty, which Dexter-Russell knives don't even compare.
Best whisks are the best whisks on the market.
KitchenAid still makes the best stand mixer, better than any mixers out of Britain(Kenwood), Italy(De Longhi), or Germany(Bosch).
Rubbermaid, Traex, Vollrath are still world-class spatulas, comparable to any imported spatulas.
All-Clad makes world-class cookware.
American companies can produce world-class products, if Americans would only support them.
I might be able to help you with your acting career, if you're serious. Contact me off this forum.