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Posts by foodpump

I can do an int'l money oder (us$ ) for that amount if you like Edward
Gibt es immer noch "seite 3"?.....
I might as well come out in the open and say it: I hate low temp d/washers Why? -They need 3 chemicals:Soap, rinse aid, and sanitizer, high temps only need the soap and rinse aid   -They don't get hot enough to deal with greasy stuff effectively   -Dishes come out p*ss warm, not hot, so they will take longer to dry.   -Sanitizer is highly corrosive and will need the lines and dispenser hanged out more frequently   That being said, most health inspectors don't...
Looks like a stencil was laid on the cake, some kind of coloured cocoa butter or colouring sprayed directly on the cake,and a clear gel glaze poured on top
I dunno, lousy service and representation is one thing, but the thought of someone driving a 10 ton truck around sh*t faced scares the hell out of me.  I really think an anonymous phone call to the cops from a "concerned citizen" with a description of the truck would be in order. 
Anyone in Wash. State?  Maybe Nicko could send you one, and I could pay for postage to Vancouver (in US$ or chocolate, your preference).  I'd like to toast my 4,000th post in one of those mugs....   Edward
Hi Toshibaa.....   Like the others have said, 45-50 hrs a weeks is pretty good.   If you were to run your own pastry shop, a 45 hr week would only have two causes:   1) Physical health would only allow to work those hours 2) Lack of business would allow you to work those hours     From your description, I gather the job is a ho-hummer and kinda boring, I get that, and understand you wanting to try something more challenging.   From my personal experience,...
Gibt es immer noch Schweizer  Nachrichtung am DRS Fernseh?  So kan Man "Scwyzer -Hochtuesch lernen..  Oder vielleich "Samstag Jass".....
Yeah, I know... but I gotta get MY description in there too, y'know     See, a "Chef's knife" can only become a "Chef's knife" when the paring knife and the boning knife call it that.  Not before.  And it doesn't matter if the cook's fork or the serving tongs call it that, 'cause it doesn't count.   I think I'll enter that description on Wikipedia.......
Ich habe "Schwiezerdeutsch" zu Hause gelernt...........
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