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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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 Posted: Oct 22 2009 Post subject: |
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| BBQMAN wrote: | Thanks Louie, that wasn't as hard as you made it out to be.
So you cooked and served leftover pulled pork and beans?
Just curious- how are day old beans any different than cooking good quality canned beans fresh out of the can (day of), then adding (fresh cooked) ingredients to make them your own? |
Really...are we going to start slamming caterers who cook food ahead of time off-site, and serve it on-site, by saying that they're serving leftovers...really?
If that's the case, let's have some fun....because I know of a few that do exctly that and they see no problem with it.
Is that what you're saying Sir?  Do you really want to go there?
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Mike
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Oct 22 2009 Post subject: |
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| allsmokenofire wrote: | | BBQMAN wrote: | Thanks Louie, that wasn't as hard as you made it out to be.
So you cooked and served leftover pulled pork and beans?
Just curious- how are day old beans any different than cooking good quality canned beans fresh out of the can (day of), then adding (fresh cooked) ingredients to make them your own? |
Really...are we going to start slamming caterers who cook food ahead of time off-site, and serve it on-site, by saying that they're serving leftovers...really?
If that's the case, let's have some fun....because I know of a few that do exctly that and they see no problem with it.
Is that what you're saying Sir? Do you really want to go there? |
The short answer Mike:
| Quote: | | Unlike yourself, I don't scream out to this forum that I cook everything from scratch |
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 22 2009 Post subject: |
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| BBQMAN wrote: | | allsmokenofire wrote: | | BBQMAN wrote: | Thanks Louie, that wasn't as hard as you made it out to be.
So you cooked and served leftover pulled pork and beans?
Just curious- how are day old beans any different than cooking good quality canned beans fresh out of the can (day of), then adding (fresh cooked) ingredients to make them your own? |
Really...are we going to start slamming caterers who cook food ahead of time off-site, and serve it on-site, by saying that they're serving leftovers...really?
If that's the case, let's have some fun....because I know of a few that do exctly that and they see no problem with it.
Is that what you're saying Sir? Do you really want to go there? |
The short answer Mike:
| Quote: | | Unlike yourself, I don't scream out to this forum that I cook everything from scratch |
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I'll say it again Ya know if the moderator of this forum punted your butt the readership and postings would soar, go away clown... your personal attacks are getting silly..
Last edited by Louie3 on Oct 22 2009; edited 2 times in total |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Oct 22 2009 Post subject: |
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| BBQMAN wrote: | The short answer Mike:
| Quote: | | Unlike yourself, I don't scream out to this forum that I cook everything from scratch |
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How 'bout the long answer then??
Because if you don't understand the difference between made from scratch and made on-site(which is really the hair you are trying to split), then you obviously know far less about cooking than I gave you credit for.
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Mike
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Grnmtn BBQ Chef
BBQ Fan
Joined: 24 Nov 2008
Posts: 161
Location: Vermont
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| Posted: Oct 22 2009 Post subject: |
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Can't you guys do all of this sniping in PM's to each other rather then all this BS in the open for everyone. To what benifit other then pissing in each others grill.
How about we drop the BS at the door and leave each other alone. All this stuff between you all KILLS a good informative site. I don't understand WHY the forum moderators put up with this.
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Eat hearty and live life to the fullest..... Chef Brian
Meadow Creek PR72T modified adding a 2nd Meadow Creek PR 60 this week and 2 well loved Red Rivers going into retirement |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 23 2009 Post subject: |
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| Grnmtn BBQ Chef wrote: | Can't you guys do all of this sniping in PM's to each other rather then all this BS in the open for everyone. To what benifit other then pissing in each others grill.
How about we drop the BS at the door and leave each other alone. All this stuff between you all KILLS a good informative site. I don't understand WHY the forum moderators put up with this. |
well said.. |
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marvsbbq
BBQ All Star
Joined: 15 May 2005
Posts: 6186
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| Posted: Oct 23 2009 Post subject: |
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| Louie wrote: | | Grnmtn BBQ Chef wrote: | Can't you guys do all of this sniping in PM's to each other rather then all this BS in the open for everyone. To what benifit other then pissing in each others grill.
How about we drop the BS at the door and leave each other alone. All this stuff between you all KILLS a good informative site. I don't understand WHY the forum moderators put up with this. |
well said.. |
You are one of the ones he was referring to 
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Often imitated but never duplicated |
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CrazyChef
Site Admin
Joined: 12 Jul 2007
Posts: 1760
Location: Worcester, MA
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| Posted: Oct 23 2009 Post subject: |
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| marvsbbq wrote: | | You are one of the ones he was referring to |
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"The difference between stupidity and genius is that genius has its limits" - Albert Einstein |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 23 2009 Post subject: |
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| marvsbbq wrote: | | Louie wrote: | | Grnmtn BBQ Chef wrote: | Can't you guys do all of this sniping in PM's to each other rather then all this BS in the open for everyone. To what benifit other then pissing in each others grill.
How about we drop the BS at the door and leave each other alone. All this stuff between you all KILLS a good informative site. I don't understand WHY the forum moderators put up with this. |
well said.. |
You are one of the ones he was referring to |
marv, me ol trout and your innocent??? good luck with that.. now lets get on with better things... |
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DW
Newbie
Joined: 25 May 2007
Posts: 28
Location: Arkansas
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| Posted: Oct 23 2009 Post subject: |
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I don't know about the rest of you guys, but on a cool rainy day, I am having a hell of a good time watching this. They say laughter is healthy for you.  |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Oct 23 2009 Post subject: |
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| Grnmtn BBQ Chef wrote: | | I don't understand WHY the forum moderators put up with this. |
We have lives too and sometimes don't manage to stay 100% up to date on all the things being posted on every thread on every section, my apologies to the general readers of the forums.
To all the other combatants with a dog in this fight here are a couple of things that you might want to take to heart.
If you don't like someone on this site, and you believe everything they post is trash and trolling, why don't you be the mature one and ignore them, don't take umbrage, don't respond, just smile contentedly to yourself that you know best and they don't, and they are bound to fail as they just don't have your smarts!
The old saw, if you've nothing pleasant to say it's better to say nothing at all, could also apply here and in other sections of the forum.
As someone else mentioned this constant sniping, (FROM BOTH SIDES) takes the edge off the usefulness of this informational forum.
Let's see which side of this equation has the maturity to stop it first.
I'm almost at the point of locking accounts, if you want to see if you push my buttons that far, that's fine, let us see who wins in the pissing match when you're not even allowed to piss. Any takers?
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Here's a change Robert.
I still work here! |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 23 2009 Post subject: |
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Is anyone doing fries on their menu?
I've seen these where you don't need the hood and fire supression kit...could be an alternative for those with a mobile kitchen?
http://www.autofry.com/mti10.htm |
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allsmokenofire
BBQ All Star
Joined: 26 Apr 2005
Posts: 5051
Location: Oklahoma
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| Posted: Oct 23 2009 Post subject: |
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| Louie wrote: | Is anyone doing fries on their menu?
I've seen these where you don't need the hood and fire supression kit...could be an alternative for those with a mobile kitchen?
http://www.autofry.com/mti10.htm |
Holy cow, I think a hood and ansul system would be cheaper.
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Mike
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milt
BBQ Super Pro
Joined: 09 Oct 2006
Posts: 1233
Location: June-OCT N.Y. Nov-May FL
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| Posted: Oct 23 2009 Post subject: |
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I use this system for fries, next season will be looking
for a larger fryer.
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Curt
www.kissmybuttsbbq.com |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 24 2009 Post subject: |
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| allsmokenofire wrote: | | Louie wrote: | Is anyone doing fries on their menu?
I've seen these where you don't need the hood and fire supression kit...could be an alternative for those with a mobile kitchen?
http://www.autofry.com/mti10.htm |
Holy cow, I think a hood and ansul system would be cheaper.
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Yeah, thats a major drawback... |
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Louie3
BBQ Super Pro
Joined: 04 Aug 2007
Posts: 1407
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| Posted: Oct 24 2009 Post subject: |
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| milt wrote: | I use this system for fries, next season will be looking
for a larger fryer.
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That looks like an option, that has two baskets, how much can you cook?
Only snag with that if it's inside I'd have to get the hood etc...  |
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milt
BBQ Super Pro
Joined: 09 Oct 2006
Posts: 1233
Location: June-OCT N.Y. Nov-May FL
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| Posted: Oct 24 2009 Post subject: |
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This unit is for outside use. We precook the fries
before the rush then we can keep up with a constant demand.
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Curt
www.kissmybuttsbbq.com |
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Joe Bryant
BBQ Fan
Joined: 22 Apr 2008
Posts: 183
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| Posted: Nov 03 2009 Post subject: |
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| SoEzzy wrote: | | Grnmtn BBQ Chef wrote: | | I don't understand WHY the forum moderators put up with this. |
We have lives too and sometimes don't manage to stay 100% up to date on all the things being posted on every thread on every section, my apologies to the general readers of the forums.
To all the other combatants with a dog in this fight here are a couple of things that you might want to take to heart.
If you don't like someone on this site, and you believe everything they post is trash and trolling, why don't you be the mature one and ignore them, don't take umbrage, don't respond, just smile contentedly to yourself that you know best and they don't, and they are bound to fail as they just don't have your smarts!
The old saw, if you've nothing pleasant to say it's better to say nothing at all, could also apply here and in other sections of the forum.
As someone else mentioned this constant sniping, (FROM BOTH SIDES) takes the edge off the usefulness of this informational forum.
Let's see which side of this equation has the maturity to stop it first.
I'm almost at the point of locking accounts, if you want to see if you push my buttons that far, that's fine, let us see who wins in the pissing match when you're not even allowed to piss. Any takers? |
Thank you SoEzzy. I moderate another forum and know it's no fun playing board cop. Thank you for getting this back on track to talking about BBQ.
J |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Nov 03 2009 Post subject: |
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You're welcome!
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Here's a change Robert.
I still work here! |
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