or Connect
New Posts  All Forums:Forum Nav:

The Cape Chef hits 3000

post #1 of 18
Thread Starter 
No... not 3000 years old.... 3000 POSTS!! :)

WAY TO GO!!

That is, indeed, a wonderful accomplishment from a wise and knowing contributor!

Post on, sir!:chef:

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

My Author Page

Reply

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

My Author Page

Reply
post #2 of 18
OMG CC!!!

I have learned so much from you! BIG HUG!!!

Nancy
post #3 of 18
Congrats, to such a wonderful, prolific contributer to the cafe!!!! Here is to you:beer: :beer: :beer: :beer:
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
Reply
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
Reply
post #4 of 18
Mazel tov!!!!! :bounce: :bounce: :bounce: :bounce: :bounce:

We are all vastly richer for your contributions here, CC. And, we get to enjoy your :crazy: sense of humor, your way with foie gras, your infectious love of wine and your willingness to share your knowledge.

We raise a glass to you! :beer: (I couldn't find a wine glass...)
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #5 of 18


Congratulations!
post #6 of 18
ChefTalk is deeply indebted to CC for his kindness and caring for the community. Thanks and heres to 3000 more....

Wait if you hit 6000 posts maybe you should get a really special prize.


Congratulations.
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)
Reply
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)
Reply
post #7 of 18
CC, you must have cramps in your fingers! Keep posting, and we'll keep reading...:)
post #8 of 18
No Way.....so was that a culmination of all your personalities or is the actual number much more?
Your amazing my friend....always a joy to read your work.
cooking with all your senses.....
Reply
cooking with all your senses.....
Reply
post #9 of 18
CC, you are a prime example of why I love this crazy business. You are caring, and giving, and always excited about what you do, and always learning, and always teaching. All right, so you haven't yet mastered walking on water ;) But I still want to be you if I ever grow up. Thank you for being my friend.
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #10 of 18
Nicko - Are the mugs all gone? How about a ChefTalk mouse pad? :)
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.
www.kyleskitchen.net
Reply
post #11 of 18
Dear Jim, nancya, Pete, Mezzaluna, Anneke, Nicko, Momoreg, Shroomgirl, Suzanne and KyleW.

I can't thank you enough for your kind sentiments, I love Cheftalk, and have learned so much from all of you, not just about cooking, but about kindness and friendship :)

I have met a few of you all, and now I consider us friends, who would of thunk it ?

I love you guys very much
Brad aka CC:blush:

PS, Lets all wish for peace on this tiny earth of ours
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #12 of 18
Thanks for sharing your knowledge Cape Chef!!!

I still remember the night we celebrated the 2000 posts of yours ;)

:)
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
"Muabet de Turko,kama de Grego i komer de Djidio", old sefardic proverb ( Three things worth in life: the gossip of the Turk , the bed of the Greek and the food of the Jew)
Reply
post #13 of 18
And a special thanks to you, CC, for saving my neck!!:D
__________________
"Like water for chocolate"
Reply
__________________
"Like water for chocolate"
Reply
post #14 of 18
Dear Athenaues,

Yes I remember well, thanks :)

Dear marmalady,

Please, no problem, my pleasure :)
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #15 of 18

Congrats

You are an inspiration cape...

BTW...
Did you get a mysterious amount of posts tacked on to your number???
Those were mine...

Thanks for the great posts
Danielle
Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
Reply
Do not follow where the path may lead. Go instead where there is no path and leave a a trail.
Reply
post #16 of 18
Dear Abby would like to offer the esteemed Cape Chef her heartfelt congratulations for his remarkable achievements. Let her clarify, however, that she does not number 3000 posts in her list of the Cape Chef's most important achievements.

First, he is a kind and generous man, who is always willing to lend a hand and help a newcomer. He is a gentleman.

The beloved Cape Chef has a gentle sense of humor. He has a fondness for the ridiculous and does not mind being teased a little. Yet, he has a soft heart and will quickly stand up for those he sees being hurt.

Our Cape Chef has an incredible knowledge of the culinary world. He always offered well thought out, interesting, and informative posts which Dear Abby dearly loves to read, whether or not she responds to them.

So you see, my dears, the number does not matter. Dear Abby celebrates the Cape Chef simply for being who he is!

Mazel tov!

Abby
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
Reply
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.
~Nora Ephron
Reply
post #17 of 18
Much respect CC, remember the "green bean incident".

Congrats, Sir
"Every kiss is a blessing"! Or is it "Every blessing is a kiss"
Does anyone know what time it is.
Reply
"Every kiss is a blessing"! Or is it "Every blessing is a kiss"
Does anyone know what time it is.
Reply
post #18 of 18
Brad: You know, when I was a boy, I really wanted a catcher's mitt, but my dad wouldn't get it for me. So I held my breath until I passed out and banged my head on the coffee table. [cheerily] The doctor thought I might have brain damage.
Cheftalk: CC, what's the point of this story?
Brad I like stories.




Brad, congratulations on 3000. Here's hoping that you don't run out of things to say for another 3000! (Unlikely)
We'll get together one of these days.

Chrose

(Thanks to Homer for his assistance with this post.)
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
Reply
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
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: The Late Night Cafe (off-topic)