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Thank you Harold  

post #1 of 18
Thread Starter 
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
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #2 of 18
Yes, thank you very much! We sure appreciate your time and knowledge.
post #3 of 18
Yes. It's been great! Thank so very much.
post #4 of 18
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.
Salad is the kind of food that real food eats.
post #5 of 18
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

Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
Paninicakes.com

Never! Live To Work!:::::::Work To Live!::Life Is Too Short!!
Paninicakes.com

post #6 of 18
I second Pans thoughts. Thanks for being here. Your book is awesome!
post #7 of 18
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
Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.

www.azurerestaurant.ca
post #8 of 18
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
post #9 of 18
What a treat, Thank you very much for spending time with us.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
post #10 of 18
What a huge contribution! Thank you and please, don't be a stranger.
post #11 of 18
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
 
Also
http://www.myspace.com/popshowband "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
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "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
post #12 of 18

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
post #13 of 18
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
travelling gourmand
post #14 of 18
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!
Anulos qui animum ostendunt omnes gestemus!
post #15 of 18
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.
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
post #16 of 18
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.
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #17 of 18

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

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

My Author Page

post #18 of 18
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 Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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