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Let's Thank Bruce  

post #1 of 12
2/13/09 at 7:43am
Thread Starter 
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
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
post #2 of 12
2/13/09 at 8:04am
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

Enjoy the Food!

post #3 of 12
2/13/09 at 9:45am
Bruce, thank you for your contributions! I have enjoyed reading your responses.
post #4 of 12
2/13/09 at 10:35am
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
post #5 of 12
2/13/09 at 11:06am
:bounce: Muchas Gracias!!! :bounce:

:chef:
http://www.cheftalk.com/image/id/23592
post #6 of 12
2/13/09 at 12:27pm
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.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #7 of 12
2/13/09 at 2:08pm

Thanks a million!!!

Bruce,

Thank you for sharing your time and insights with all of us here!:bounce:
post #8 of 12
2/13/09 at 2:24pm
Yes, thank you Bruce. It's been a real treat having you on cheftalk. Come back and visit sometime. :)
post #9 of 12
2/13/09 at 2:58pm
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
post #10 of 12
2/13/09 at 5:24pm
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.....
post #11 of 12
2/13/09 at 6:01pm
:chef:Yes let's hope so because we aren't going to get much help from the large chain grocery stores.
post #12 of 12
2/13/09 at 7:13pm
It was great to be able to ask questions of you. Thanks for the answers and insights.

Phil
more than taste fine
me eat it all the time
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