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Thank you Harold

#1
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12/16/05 at 5:07pm
  • Joined: October 2001
  • Location: Chicago, IL USA
  • Post Count: 3,155
Thank you very much Harold for spending your time with us this week I personally learned so much reading all of the posts and your thoughtful replies.

Again thanks.


Please join me everyone in thank Harold for spending a week with us.

Thanks,

Nicko 
ChefTalk.com Founder

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#2
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12/16/05 at 5:26pm
  • Joined: June 2001
  • Location: Minnesota
  • Post Count: 4,827
Yes, thank you very much! We sure appreciate your time and knowledge.
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#3
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12/16/05 at 5:26pm
  • Joined: October 2005
  • Post Count: 582
Yes. It's been great! Thank so very much.
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#4
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12/16/05 at 5:36pm
  • Joined: May 2003
  • Location: NJ
  • Post Count: 577
Harold:

You are awesome. I hope you can visit us again.

Thank you for all your time and knowledge.

I hope you know how much you are appreciated.

Mark

Salad is the kind of food that real food eats.

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#5
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12/16/05 at 5:48pm
  • Joined: July 2001
  • Post Count: 3,105
Harold,
This is a very nice thing you have done. Thank You soo much.
Numerous times I turned on my computer with the intentions of posting a question. I got so interested in your responces to other posts I usually forgot. Thanks again,
Panini
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#6
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12/16/05 at 6:06pm
  • Joined: September 2005
  • Location: The Carolinas
  • Post Count: 1,190
I second Pans thoughts. Thanks for being here. Your book is awesome!
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#7
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12/16/05 at 6:40pm
  • Joined: December 2005
  • Location: Toronto Ontario
  • Post Count: 58
Even thought the time is up, I'm sure none of us would be offended if you dropped by every now and again.

And IMO On food and cooking is one of the most useful books ever written.

Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.

www.azurerestaurant.ca

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#8
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12/16/05 at 7:01pm
  • Joined: March 2002
  • Location: SLC UT
  • Post Count: 4,337
Great having you. I was looking forward to a few more days. That was a very fast week.

Great answers and the book contains such insight.

Phil

The Cake is a Lie!

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#9
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12/16/05 at 7:06pm
  • Joined: July 2000
  • Location: CT.
  • Post Count: 5,435
What a treat, Thank you very much for spending time with us.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן

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#10
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12/16/05 at 8:31pm
  • Joined: January 2001
  • Location: Canada
  • Post Count: 2,000
What a huge contribution! Thank you and please, don't be a stranger.
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#11
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12/16/05 at 8:38pm
  • Joined: November 2000
  • Location: Rochester, NY, USA
  • Post Count: 2,469
It really was good of you to spend so much time with us. I hope you won't be a stranger here even with your busy schedule.
Thank you for your thoughts and insights and I wish you the best of luck with the "new" book and a safe and happy Holiday season and year to come.

My latest musical venture!
http://myspace.com/nikandtheniceguys

http://nikentertainment.com
"I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP

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#12
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12/16/05 at 8:44pm
  • Joined: December 2005
  • Location: Washington State
  • Post Count: 69

Thank you!!

Allow me to echo everyone else's thoughts--thank you for spending time here answering our questions! I hope that you stop in from time to time. And your website is also an excellent source of info!

Praties
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#13
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12/16/05 at 8:48pm
  • Joined: December 2000
  • Location: Burr Ridge, IL
  • Post Count: 1,054
Harold-
I didn't have a particular question during your participation, but I found all the questions and your answers very interesting and informative.

Thank you for your contribution. I hope you might do it again in the future.

I'm asking Santa for a non-contact thermometer for my big Christmas present based on one of the questions and your discussion of its uses.

Your book is also on my stocking-stuffer list.

Thanks again, and please visit us again!

Mike :smiles:

travelling gourmand

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#14
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12/16/05 at 9:36pm
  • Joined: December 1999
  • Location: St. Paul, MN
  • Post Count: 1,455
My Mother gave me the revised edition for Christmas last year. She'll be hard put to outdo herself this year. Many thanks for spending the week with us; although I've been too busy to participate, it's made for some fascinating reading.

Anulos qui animum ostendunt omnes gestemus!

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#15
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12/16/05 at 11:16pm
  • Joined: October 2001
  • Location: Fond du Lac, WI
  • Post Count: 3,367
It has certainly been a wonderfully educating week here on Cheftalk, thanks to you Mr. McGee. I know all of us here truly appreciate all the time and effort you put into your week here and on behalf of all of us, many, many thanks. And please, feel free to drop in on Cheftalk, anytime you have a spare moment or 2. I know we all would love to hear from you again.

From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/

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#16
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12/17/05 at 6:47am
  • Joined: May 2001
  • Location: New York, NY
  • Post Count: 4,190
Thank you so much for all you taught us this past week! And now I can hardly wait to see what you write about taste, and then the update of Curious Cook.

Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004

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#17
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12/17/05 at 7:35am
  • Joined: October 1999
  • Location: New Castle, De USA
  • Post Count: 2,706

A million thanks!

Thank you so very much for your time! Your insight is inspirational, intuitive and so very well informed.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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#18
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12/17/05 at 9:32am
  • Joined: August 2000
  • Location: Wisconsin USA
  • Post Count: 9,535
As a home cook I've enjoyed reading the threads very much. Not having had professional training, it's great to understand why things work the way they do; the boost to my confidence is invaluable. Many thanks for your visit! I hope we see you here when life permits.

Mezzaluna

Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.***

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