| By Chefspike (Chefspike) on Sunday, September 05, 2004 - 11:13 pm: Edit |
How come this is not mandatory.
Seems to me it would be NICE to know who your talking to.
If people, before they are allowed to write anything here would fill it out, it would give us a better understanding of who they were, what they have DONE, how far they have GONE in the biz.
'Cause ya know, being NICE is realy the only thing that matters, I say that everyday when I get these old bones out of bed.
Nice.
Everybody's right.
No Disagreements.
There's never a wrong way.
God Bless America.
| By Kinglear (Kinglear) on Sunday, September 05, 2004 - 11:27 pm: Edit |
What in heaven's name are you talking about?
There is little that is nice in anything you post here, Spike, yet somehow you continually gain the indulgence of the moderator of this site.
Your general tone is that you know more than anyone else in the world and if a suggestion or comment of any sort is new or unknown to you, it's patently worthless and moreover, the poster is an idiot.
Your posts embody everything distructive about the current state of political and social discussion--a completely closed and attrophied mind as well as an inability to see the world through anyone's eyes but your own.
Lighten up, dude, and try to appreciate the variety of culture and experience that surrounds you.
THAT'S what is really great about the USA.
| By Chefspike (Chefspike) on Monday, September 06, 2004 - 12:58 am: Edit |
ok.
I will.
| By Hamlet (Hamlet) on Monday, September 06, 2004 - 04:35 pm: Edit |
Hello chef chums , greetings from england/germany , i totally agree with kingleer the last time i posted on this site "chefspike" left a totally negative view . I think chefspike is a chod .
love hamlet
| By Poochedm (Poochedm) on Monday, September 06, 2004 - 05:38 pm: Edit |
Hamlet: Now now, it's not nice to call somebody a fish. Chod is related to scrod isn't it? LMAO 
ChefDanP.
| By Point83702 (Point83702) on Monday, September 06, 2004 - 06:50 pm: Edit |
Hamlet-the last post I saw that Spike responded to was when he recommended you have someone soundly beaten if they called eclaires "Hot dog rolls filled with buttercream and a topping made of bournville cocoa(very very bitter) melted margerine". I thought that was funny. Unless you are referring to another post I assume you found this "totally negative". Guess I'm a "chod" too.
Kinglear- I generally only catch the posts on the Great Hall, so perhaps I'm missing too much. I've always considered most of the posters here strongly opinionated and fairly confident. In my time here I've entered posts that the moderator of this site disagreed with strongly, but I was still allowed to state my opinion. I also believe that your post represents the stongest personal attack I've seen here. How many different peoples eyes can you see the world through? Does everyone you disagree with suffer from mental atrophication? So lighten up, we can disagree with each other passionately without stooping to personal attacks, if your mind is really open and strong.
| By Lisareid (Lisareid) on Monday, September 06, 2004 - 08:35 pm: Edit |
Point-
Some of the comments here reference some of Spike's posts on a recent "pie crust" thread on the Baker's Dozen forum. You might want to check it out, and then reconsider your remarks to Hamlet and Kinglear. That particular thread has been a disappointing use of what is supposed to be a place for professional exchange of professional ideas...
Lisa
| By Kinglear (Kinglear) on Monday, September 06, 2004 - 09:27 pm: Edit |
Point-It's only a personal attack when someone is attacked as a person. I only object to the tone and calibre of Spike's POSTS, not him personally.
I don't know the guy personally, nor could I, as I live and work in NYC and he in LA.
Yes, Lisa, my main objections were to the most recent thread regarding pie dough. However, I've seen this kind of discussion elsewhere on these boards. Although the guidelines for posting proscribe flamers, the moderator appears to tolerate it from a few of his favorite longtime members, and yet he censors others.
I just wish he would be consistent.
| By Doucefrance (Doucefrance) on Tuesday, September 07, 2004 - 01:20 am: Edit |
I really don't get it. I've known Spike on this forum for some years now (yes, years) and I thought he was someone with experience and knowledge, willing to share it, someone with humour, (they used to be a trio, Spike, Manny and Panini from Texas) the first one to make fun of himself, someone with an open mind able to enter any subject with wit and not the pompous prick you describe.
Being ironic is not always being mean, and if George lets it pass it's because he knows who Spike is.
Get to know the "oldtimers" on this forum by reading all the old posts, and then you can talk...
I left the US 2 years ago and this forum is a place I come to every day just to meet "my friends", foodlovers who want to share their passion, and there is no passion without excess.
And remember, food is life, the rest is parsley.
Helene
| By Point83702 (Point83702) on Tuesday, September 07, 2004 - 02:56 am: Edit |
I visited bakers world and read the great pie crust debate. I'm sure glad I don't bake much, though I am twisted enough to have rather enjoyed the whole exchange. I don't suffer condescension too well either, but I probably would not have got quite so animated. I'm 31, give me another 17 years of kitchen battles and I may feel differently. Whether I agree with them or not I enjoy Spike and Manny's candor. I tend to tell people at work what time it is rather than build them a clock, for better or for worse.
Hamlet-I didn't see that your were involved in that debacle so my previous comments to you stand for now.
Kinglear-"a completely closed and attrophied mind as well as an inability to see the world through anyone's eyes but your own." I call that a personal attack. I understand that you were making a greater statement about the social climate in which we live, and attempting to put Spike in his place. Some people find a lack of political correctness offensive and others don't.
I appreciate the different philosophies that sneak or bulldoze their way into this forum. I've seen fist fights in a kitchen and heard every topic under the sun discussed, so I think this site is a good metaphor for our profession, but your free to disagree.
| By George (George) on Tuesday, September 07, 2004 - 02:41 pm: Edit |
Spike can really be a PITA but he is a valued member of the community and he has shared his considerable knowledge freely so he gets away with more than new posters.
Come on Spike-
Quote:'Cause ya know, being NICE is realy the only thing that matters, I say that everyday when I get these old bones out of bed.
Nice.
Everybody's right.
No Disagreements.
There's never a wrong way.
God Bless America
Quote:Although the guidelines for posting proscribe flamers, the moderator appears to tolerate it from a few of his favorite longtime members, and yet he censors others.
| By Hamlet (Hamlet) on Tuesday, September 07, 2004 - 03:00 pm: Edit |
Greetings from the U.K/Germany , in reply to comments made a little while ago i posted a note
which read along the lines of ....British chef seriously considering a move to the U.S to work at the greenporter hotel and spa ,does anybody know anything about this establishment..ect. ect.
George the moderator provided me with some very positive thoughts and for that i thank him . However ChefSpike provided some really negative thoughts.....to quote 'why dont you try to improve the Biz in your own backyard , I think we are all full up here' , well gee thanks a lot .I personally have no problems with other chefs of other countries as long as they are decent hardworking and love what they do . I even at the grand old age of 38 are still trying to gain as much knowledge as i personally can , by interacting with other foodie types i can LEARN More. At the moment i am in Germany so now i am learning German Cuisine, its not all schnitzel and sausage you know . Also i am not some snotty nosed chef with his head up his ass
i have been in the business for 20 yrs and still continue to learn ,and i still will try to work in the U.S .
and by the way dear american chef chums -to call someone a chod means to call them a numpty,buffoon,idiot,jerk ect. ect
and point83702 i am sure you are not a chod as you have not left me a particularly negative reply.
Theres my pin pulled on the hand grenade .
| By George (George) on Tuesday, September 07, 2004 - 03:11 pm: Edit |
So fill out you your profile so in the future folks will know who they are talking to. ;<)
BTW I deletd your thread because I'm fairly certain no one here knows where Greenport is let alone anyone who knows anything about that property, and I wanted to forestall the flame war.
G
BTW for all- Hamlet has been arround since 2001 and has made several (over 10) other good postings. Hopefully he will stay arround and join in a little more.
G
| By Snuffaluff (Snuffaluff) on Tuesday, September 07, 2004 - 03:23 pm: Edit |
Quoted from George: "New comers have to pay their dues, contribute to the group and prove themselves before they are allowed the liberties of a proven member of the community."
Man, I'm not sure what I did to contribute when I first started posting here... maybe it was b/c I went right along with the sarcasm that flows heavily around here...
ps. I wuv you G *;)
| By Chefspike (Chefspike) on Tuesday, September 07, 2004 - 09:55 pm: Edit |
OK.
First I need to apologize to Hamlet.
I'm sorry. Your right, Negative feedback to you was uncalled for. I should have just NOT POSTED.
And I'm sorry for thinking that there are way too many European Chefs here now. Nothing against you. Its just the way I feel.
Second, I need to apologize to George.
I should have just sent you an email asking about it.
I'm sorry, and thats something else I won't do here again. ( is that list kinda long ?)
Third, Kinglear.
I'm sorry if you find my posts...nasty, negative,uppity, ect, ect,ect....
I'm realy not any of those things. Whats his name just came across a certain way to me.
Poochedm, and Lisareid.
I don't know what to say to you guys. Sorry if you find my past posts offensive. I will clean them up in the future. Not so you think better of me, but just so you feel you can come back here an have your" professional exchange of professional ideas".
In the future I will let you all know when I'm trying to be funny, Ok?
So, please excuse me now, I have to go starch my Chef's coat.
Thank you to those of you who over the past have taken the time to get to know me and my humor.
| By Poochedm (Poochedm) on Wednesday, September 08, 2004 - 12:05 am: Edit |
Hamlet: Yes. lol. I just like the term, it sounds so, British. I guess I would rather get hit on the head with a scrod than a chod. LMAO. To many hours, to much caffein. I couldn't help myself. Please excuse. ChefDanP.
| By Chefgibz0 (Chefgibz0) on Wednesday, September 08, 2004 - 08:09 am: Edit |
Is this it?? Florida ravaged by hurricanes, Japan ravaged by earthquakes, typhoons, and tsunamis, North polar cap with water on it, Colorado gettin 8" of snow in the beginning of Sept., and Spike talking politically correct and saying it won't happen again?? That is it! I am heading for the hills cuz the end is near.....lol..... Hey Spike, I know things got kinda out of hand around here, and I have only bantered with you for a short "spell" (southern ways are being assimilated, ~no, make it stop!!!) But by all means do not lose your edge. If you do you might as well just give it up and become an F&B director!
Peace Bro
| By Kinglear (Kinglear) on Wednesday, September 08, 2004 - 09:13 am: Edit |
George-thanks for calming things down and adding some perspective. I've worked in professional kitchens here in the US and in Europe and found that screamer, pan-slammer chefs ("You gotta earn your stripes by putting up with my abuse!"), whatever their level, tend not to have the kind of longterm respect and commitment from their crew and also suffer from high turnover costs. The chefs that inform, support and manage their crews effectively have better longterm success in the business.
Communicating with others courteously and civilly is not the same as political correctness. One is good manners, the other is politics motivated by personal gain.
I've been visiting this board for many years, yet don't post that often. My hunch is that the tone exhibited by some of the members here discourages others who may have valuable contributions to make. Don't know for sure, just a hunch based on posts about this board I've seen elsewhere.
Spike, sorry if I got your back up and used your posts as a metaphor for my disgust with the current political climate. Try not to sabatage your considerable knowledge and willingness to share it with sarcasm-people's minds slam shut when faced with that stuff.
Fondly
Biff
| By Chefmanny (Chefmanny) on Wednesday, September 08, 2004 - 11:28 am: Edit |
F & B!!!...that's cold Nat!!!!!
| By Chefgibz0 (Chefgibz0) on Wednesday, September 08, 2004 - 11:35 am: Edit |
O.K. Manny.....when is the last time you talked to an F&B director with some edge??
| By Chefmanny (Chefmanny) on Wednesday, September 08, 2004 - 12:14 pm: Edit |
Never!!!!!......they are usually FOH as#kissers!
Except for Spike....if he ever became one!!!
| By George (George) on Wednesday, September 08, 2004 - 05:11 pm: Edit |
Quote:I've worked in professional kitchens here in the US and in Europe and found that screamer, pan-slammer chefs ("You gotta earn your stripes by putting up with my abuse!"), whatever their level, tend not to have the kind of long-term respect and commitment from their crew and also suffer from high turnover costs. The chefs that inform, support and manage their crews effectively have better long-term success in the business.
| By Chefspike (Chefspike) on Wednesday, September 08, 2004 - 05:40 pm: Edit |
"So I give more latitude to those that have contributed here because just as in a kitchen folks that contribute worthwhile information regularly are very few and far between so they are given leeway. For every 1000 posts read here less two are posted."
Yea thats it....the qiult. the time to grow up spike. what? you talking to my girlfirend George??
maybe its the quitting smoking, no... thats just an excuse. but what the hell, i'll go with that one.
"contribute worthwhile information"
What!!! all the time,come on?!
that WILL turn me into a F&B guy or worse yet a Ex. Chef.
HaHaHaHaHaHaHa........................
| By George (George) on Wednesday, September 08, 2004 - 06:46 pm: Edit |
Quote:the time to grow up spike. what?
Quote:What!!! all the time,come on?
| By Chefspike (Chefspike) on Wednesday, September 08, 2004 - 07:24 pm: Edit |
the first one was mine...........
and the second, i meant, do we have to do it all the time, contribute, with worthwhile stuff, or can we do what Manny and i do.
it was a joke.
see, i forget to mention that.
sorry.
| By Hamlet (Hamlet) on Friday, September 10, 2004 - 07:38 pm: Edit |
Dear at war (of words) Chefs ,
chefspike i accept your apolagy , george the moderator-sorry for pulling pin on hand grenade .
If you all wanna go for a beer or two and bring yer boxin gloves i shall be in virginia over the 15th oct .Ok.
tomorrow i shall post a nice recipe for foccacia
then we can all go play ok.
love Hamlet XXX
| By Chefspike (Chefspike) on Friday, September 10, 2004 - 08:31 pm: Edit |
Hamlet,
Did you get the email?
Where in Virginia?
| By Scott123 (Scott123) on Saturday, September 11, 2004 - 04:49 am: Edit |
Kinglear, you've summed it up quite eloquently.
| By Snuffaluff (Snuffaluff) on Saturday, September 11, 2004 - 08:50 am: Edit |
I've been wanting to make some foccacia bread for awhile now... mmmmmmmmmmm
| By Hamlet (Hamlet) on Saturday, September 11, 2004 - 06:27 pm: Edit |
Dear Chef Chums , greetings from england/germany
as promised yesterday here is the recipe for foccacia that i use myself, in fact i made some today in the officers mess....
You will need...
1lb strong flour ,1 oz dried yeast or 3/4'soz fresh yeast.
half a pint milk warmed to blood temperature
2oz sugar
bunch of spring onion and a tub of cherry tomatoes.
Some nice fresh herbs-oregano , basil , thymme
1/mix warm milk with the yeast and sugar
and leave to ferment a while .then add half your flour and mix to a paste , then leave it to prove.
2/ when the yeast has doubled in size mix in the other flour along with a goodly dash of olive oil.Cover with a damp t towel and leave to prove.
3/ when the dough has risen to double its size
its time to knock it back and add the veggies and herbs , place it in your bake pan which has been liberally greased with olive oil, sprinkle over some rock salt ,cook at 170c for about 45 mins .
4/ eat mmmm...yum yum
Tomorrows recipe will be for Naan Bread .
Hello chefspike no i did'nt get your mail ,Holy S$%* you are reallygonna come down and beat the crap outta me .I shall be at Cedar Creek battle re-enactment and if you start anything i am gonna get my mates onto you , and they're bigger than you ok .LOL
| By Chefspike (Chefspike) on Saturday, September 11, 2004 - 09:39 pm: Edit |
"Hello chefspike no i did'nt get your mail ,Holy S$%* you are reallygonna come down and beat the crap outta me .I shall be at Cedar Creek battle re-enactment and if you start anything i am gonna get my mates onto you , and they're bigger than you ok .LOL ".............
No, nothing like that.
I'm not traveling across the country just to beat someone up.
I'd send someone.
No, realy, I emailed you saying that if your ever in Los Angeles, give a call(email) and I'll play tour guide. Or if you need some info on a place maybe I can help. I have friends up and down the WRONG coast.
| By Lisareid (Lisareid) on Saturday, September 11, 2004 - 11:57 pm: Edit |
Hamlet-
Thanks for the recipe...it's been a while since I've baked a nice foccacia, and my panini grill is hankering for some use. Where in Germany are you working? I spent about 2 years living in Schweinfurt (yuk!) w/ my Army husband, but enjoyed it as a base to travel from. The boredom also served me well in getting some prerequisites done for my recent degree. I do miss the coffee... I'll REALLY look forward to the naan recipe, as I've never made that.
| By Hamlet (Hamlet) on Sunday, September 12, 2004 - 04:19 pm: Edit |
Dear Lisareid , i presently work at the officers mess nr JHQ which is close to monchengladbach.I have never heard of Schweinfurt or is it a pyseudonem for frankfurt. Here goes for the Naan bread
1ib strong flour
2oz sugar
1oz dried yeast or 3/4oz fresh yeast
half a pint milk warmed to blood temperature
ground cumin,coriander,tumeric, fresh coriander
1/mix yeast sugar and milk leave to ferment
2/add half the flour and leave to prove
3/add rest of the flour and spices,herbs
4/leave to prove,then knock it back
5/form small doughballs and then roll them out to oval shapes , place each naan bread on a very well greased tray(do not cover) and leave to prove.
6/shallow fry the breads until nicely coloured on each side ,i use olive oil as it adds more flavour .
you can leave them to go cold then reheat, or eat em up straight away.
| By Hamlet (Hamlet) on Sunday, September 12, 2004 - 04:25 pm: Edit |
Dear Chefspike thanks for the nice note what a kind offer . unfortunately it won't be this year
but perhaps next year i will come over to the west coast . Now tell me what culinary delights does california have to offer , hopefully it won't all be vegetarian rubbish . not that i have anything against veggies , but most of the time they are a pain in the bum .
I would truly love to visit Las Vegas as i believe there are many good resturaunts there.
Hamlet
| By Lisareid (Lisareid) on Sunday, September 12, 2004 - 10:39 pm: Edit |
Hamlet,
Schweinfurt (loosely translated to "pig crossing") is about 2 hours from Frankfurt, is about 40 minutes from Wuerzburg, and is better viewed from the rearview mirror. I haven't a clue where Monchengladbach is...is that a large city, or which is it closest to? It must be fun to work in an officer's mess, as I'd guess that you have access to good provisions and the expectations are fairly high; as a US Army Reservist, I had wanted to train in food service, but the dratted recruiter wanted to save those slots for cooks who were separating in Germany. Actually, our move to Germany, and my hopes of doing pastry for Sunday brunch at the "O" club was what got me into a food related path to begin... Oh well, I still love pastry arts, but now am more involved with cooking as a dietitian. Thanks so much for the recipes!
| By Ladycake (Ladycake) on Monday, September 13, 2004 - 02:21 pm: Edit |
Just to let you know, I have enjoyed this thread and am going to get my students going on Naan tomorrow.
I have a recipe but have not been happy with it.
Thanks!
| By Ladycake (Ladycake) on Monday, September 13, 2004 - 02:26 pm: Edit |
You guys sure get riled up. Don'cha know Spike is just one of the nuts that rolled into California when they tilted the U.S. on it's side. (I can say that because I'm here too.) Spike we luv ya, kinda like they say about women (can't live with us, can't live shoot us.) I'm glad you've all made up now and the culinary world can get on with it.
Don't take things so seriously! We just come here to make a connection, right?
| By Chefspike (Chefspike) on Monday, September 13, 2004 - 07:35 pm: Edit |
Students?...California??
where?
what school?
| By Hamlet (Hamlet) on Friday, September 17, 2004 - 07:39 pm: Edit |
Dear Ladycake how were the Naans ?