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Let's Thank Bruce

#1
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2/13/09 at 7:43am
  • Joined: October 2001
  • Location: Chicago, IL USA
  • Post Count: 3,162
Today is the last day Bruce Aidells will be with our community lets all give him a big thanks ok?

Bruce,

Thank you for spending time with us it was great to be able to speak with such an expert as yourself. I learned quite a bit and home you might visit with us again some day.

Thanks,

Nicko 
ChefTalk.com Founder

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#2
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2/13/09 at 8:04am
  • Joined: November 2004
  • Location: Joliet, Ill.
  • Post Count: 869
Bruce, Thanks for visiting the forum and sharing so much with us. I can assure you that there are many of us that read every word of every post in your forum here.

Best wishes in your future endeavors!

dan
I'm not a chef!

So please take any advice I give with a grain of salt (it'll taste better)
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#3
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2/13/09 at 9:45am
  • Joined: July 2006
  • Location: Indiana
  • Post Count: 682
Bruce, thank you for your contributions! I have enjoyed reading your responses.
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#4
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2/13/09 at 10:35am
  • Joined: July 2000
  • Location: CT.
  • Post Count: 5,437
Dear Bruce,

I have learned so much from you these past days. Thank you for taking time out of your busy schedule to answer our questions.

Much continued success.

Brad

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן

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#5
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2/13/09 at 11:06am
  • Joined: March 2005
  • Location: Illinois
  • Post Count: 887
:bounce: Muchas Gracias!!! :bounce:

:chef:
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#6
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2/13/09 at 12:27pm
  • Joined: February 2007
  • Location: Central Kentucky---where the bluegrass meets the mountains
  • Post Count: 3,090
It's rare, Bruce, that somebody with your expertise and heavy schedule will take several days to share his knowledge with strangers.

Just want you to know how much we all appreciate you doing so. I'm sure we've all learned a lot from your comments and answers.

It surely would be a terrible thing to die of low cholesterol!

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#7
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2/13/09 at 2:08pm
  • Joined: May 2003
  • Location: South Bay/Los Angeles CA
  • Post Count: 253

Thanks a million!!!

Bruce,

Thank you for sharing your time and insights with all of us here!:bounce:
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#8
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2/13/09 at 2:24pm
  • Joined: June 2001
  • Location: Minnesota
  • Post Count: 4,829
Yes, thank you Bruce. It's been a real treat having you on cheftalk. Come back and visit sometime. :)
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#9
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2/13/09 at 2:58pm
  • Joined: February 2009
  • Post Count: 46
The pleasure was all mine and there were some very good questions and I really appreciate the interest there is in learning more about meat and how to cure and preserve it among the chef community and other users of the web forum.
All the best,
Bruce
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#10
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2/13/09 at 5:24pm
  • Joined: August 2000
  • Location: St. Louis Mo
  • Post Count: 7,180
thank you so much for sharing your expertise & time....it's great to read about your next cookbook....may there be many many more butchers/sausage makers in the near future.

cooking with all your senses.....

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#11
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2/13/09 at 6:01pm
  • Joined: February 2009
  • Post Count: 46
:chef:Yes let's hope so because we aren't going to get much help from the large chain grocery stores.
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#12
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2/13/09 at 7:13pm
  • Joined: March 2002
  • Location: SLC UT
  • Post Count: 4,351
It was great to be able to ask questions of you. Thanks for the answers and insights.

Phil

The Cake is a Lie!

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