| The Late Night Cafe (non-food/cooking discussion) A general forum to discuss all non-food/cooking related topics. |
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07-01-2009, 05:42 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2008 Location: Central PA
Posts: 672
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it's a clock.
works wonders in keeping up with time zones.
you could look at the picture.
apparently it's not longer in production. |
07-02-2009, 06:34 PM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
Posts: 954
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Hey - we're up for New Year's Eve round-the-world talkathon!
Being no-longer-young foodies, we usually go to bed about 9:45 (local) on New year's Eve, but with sufficient alcoholic bracing, could probably last for some time.
Once, when I was in the Navy, I was awakened at 2AM on a Tuesday morning to help run a search for a Russian nuclear sub, and didn't get to sleep again until about 4PM the following Friday. I couldn't do that again, but I could try. 
Mike
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travelling gourmand |
07-02-2009, 08:06 PM
| | Registered User Culinary Experience: Host | | Join Date: Sep 2008 Location: Porterville, CA
Posts: 353
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Well, West Coast chefs (dinner service) get off work, oh, starting at what, somewhere between 10 pm PDT (I think that is 5 am GMT?) and 1-2 am (8-9 am GMT).
Conversely, UK dinner service gets off at, say, 2200 GMT (3 pm PDT) to, oh, 0200 GMT (7 pm PDT)
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Chef/Owner
Le Bistro
33 W. Putnam Ave.
Porterville, CA 93257
559-783-8151 |
07-03-2009, 08:22 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Jul 2009 Location: Lofoten, Norway
Posts: 13
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Oh.. So you think you have a bad time zone. Spend some of your sympathy on the ones who actually live east of England and have GMT+whatever.....
Yeah... Thats my whining for toaday... Thank you for reading... |
08-27-2009, 03:06 PM
|  | Registered User Culinary Experience: Culinary Student | | Join Date: Apr 2009 Location: New York
Posts: 98
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is there a delay on posts too  |
08-27-2009, 05:23 PM
|  | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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I'm unemployed right now and living my most natural hours, sleeping about 1 AM to 10 AM. In other words, I hit the hay at about 9 AM GMT. A virtual party would be fun, 'cept I'd see stuff I can't have  |
08-27-2009, 05:32 PM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
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Like what?
For you Yeti we'll ship
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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08-27-2009, 05:33 PM
| | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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LOL okay, some of your ales, smoked salmon, cheeses, and a lot of other things |
08-27-2009, 05:51 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Jul 2009 Location: Lofoten, Norway
Posts: 13
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HEY!
The smoked salmon are our (Norwegians) stuff.
Ill give them credit for the stinky, but still very good, cheese, the ale and all the other stuff.
But you have to give us the time to shine as well. |
08-27-2009, 05:53 PM
| | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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I wouldn't hesitate to visit Norway! (Even though your beer is too expensive)
Last edited by OregonYeti; 08-27-2009 at 06:00 PM.
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08-27-2009, 06:38 PM
| | ChefTalk Supporter Culinary Experience: Other | | Join Date: Jun 2007
Posts: 1,596
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Somewhere in Norway  |
08-27-2009, 10:50 PM
|  | Registered User Culinary Experience: I Just Like Food | | Join Date: Feb 2007 Location: Launceston, Tas, Australia
Posts: 1,514
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Just think....anytime for a New Year's Eve Party...Someone would be celebrating...you could have a 24 hour Marathon 
I think it runs like this
Nuku-alofa clocks in first at GMT +13
Auckland New Zealand at GMT +12
Eastern Australia at GMT +10  my time!!
Adelaide Aust at GMT +9
Beijing China GMT +8hr
Perth Aust GMT +7 (but all Australian ones change with daylight saving in October..accch)
UK GMT +/-0 hehe oh really?
East Coast USA GMT -5
Central USA GMT -6
West Coast USA GMT -7hr
...and the list goes on. That's looking like a BIG hangover in the making 
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Don't be too hard on yourself - others will do that for you
Last edited by DC Sunshine; 08-27-2009 at 10:57 PM.
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08-28-2009, 10:45 AM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2009 Location: Montreal Canada
Posts: 416
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Bughut,
Your comments are welcome anytime of the day, be it morn or night, savy ?
On this side of the world , even when we are awake, half the time we are asleep.
We do the same as you, log in, see what is new, check out who has what to say, add our little spin, and log out.
Life is fast paced and everyone is trying to just survive.
We come here because we love to cook. |
08-28-2009, 01:20 PM
| | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Jan 2007 Location: UK
Posts: 1,516
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Quote:
Originally Posted by ljokjel  HEY!
The smoked salmon are our (Norwegians) stuff.
Ill give them credit for the stinky, but still very good, cheese, the ale and all the other stuff.
But you have to give us the time to shine as well. | Excuse me..... Scotland is FAMOUS for its smoked salmon - I thought yours was more gravadlax type of thing!  | | |
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