On Mon, Nov 17, 2008 at 4:18 AM, Robert Raschke <[EMAIL PROTECTED]> wrote:
> On Sat, Nov 15, 2008 at 4:11 AM, Andrew Simmons <[EMAIL PROTECTED]> wrote:
>> On the one hand, "Too many cooks spoil the broth." On the other hand,
>> "Many hands make light work."
>
> Cooks don't work, they give orders.
On Sat, Nov 15, 2008 at 4:11 AM, Andrew Simmons <[EMAIL PROTECTED]> wrote:
> On the one hand, "Too many cooks spoil the broth." On the other hand,
> "Many hands make light work."
Cooks don't work, they give orders.
On Nov 14, 2008, at 8:38 AM, Eric Van Hensbergen wrote:
There are those that say too many cooks spoil the broth.
This isn't our problem.
Our problem is that we have a kitchen full of food critics attempting
to direct the cooks.
Ok, since I happen to be on a soul searching expedition today --
Insert random in-applicable cooking allegory here.
2008/11/15 Eric Van Hensbergen <[EMAIL PROTECTED]>:
> There are those that say too many cooks spoil the broth.
>
This has been bothering me ever since I was a lad (which I'm pretty
sure was well before Ron was born. (Nurse! Turn me over!! Time for
my medication!!!)
On the one hand, "Too many co
and then there are those who eat too much :D
And then there are those who don't want to eat most of the dishes on
the menu on a regular basis, but wish they could learn to cook half as
well as that, and attempt to apply some of the cooking methods in
their own dishes.
2008/11/15 Fernan Bolando <[EMAIL PROTECTED]>:
> There are a few customers
> There are a few customers waiting to be fed. There are others who
> looks through the windows and menu occasionally to see if there is
> anything that they want.
>
Then they demand to know why we don't have Big Macs, and tell us that
we'll never be able to compete with McDonalds while we insist
There are a few customers waiting to be fed. There are others who
looks through the windows and menu occasionally to see if there is
anything that they want.
On 11/15/08, Jack Johnson <[EMAIL PROTECTED]> wrote:
> On Fri, Nov 14, 2008 at 11:46 AM, David Leimbach <[EMAIL PROTECTED]> wrote:
>> Dang,
On Fri, Nov 14, 2008 at 11:46 AM, David Leimbach <[EMAIL PROTECTED]> wrote:
> Dang, in a pinch I'll even eat at McDonalds...
I think I booted McOS this morning
-J
On Fri, Nov 14, 2008 at 12:14 PM, Jack Johnson <[EMAIL PROTECTED]> wrote:
> On Fri, Nov 14, 2008 at 7:38 AM, Eric Van Hensbergen <[EMAIL PROTECTED]>
> wrote:
> > There are those that say too many cooks spoil the broth.
> >
> > This isn't our problem.
> >
> > Our problem is that we have a kitchen f
On Fri, Nov 14, 2008 at 7:38 AM, Eric Van Hensbergen <[EMAIL PROTECTED]> wrote:
> There are those that say too many cooks spoil the broth.
>
> This isn't our problem.
>
> Our problem is that we have a kitchen full of food critics attempting
> to direct the cooks.
Is it good or bad that we keep eat
because this kitchen has access to the better cooking utensils.
2008/11/14 hiro <[EMAIL PROTECTED]>:
> why are you staying, all that time, when your cousin is chef and gets
> a great award every other year and works in the restaurant just the
> other side of the road?
>
>> (No, I'm not arrogant en
why are you staying, all that time, when your cousin is chef and gets
a great award every other year and works in the restaurant just the
other side of the road?
> (No, I'm not arrogant enough to consider myself the egg, the omelette, the
> cook, or the critic. I'm the hungry soul looking into the
Ah! The Frenchman speaks.
--On Friday, November 14, 2008 6:22 PM +0100 [EMAIL PROTECTED] wrote:
On Fri, Nov 14, 2008 at 10:38:01AM -0600, Eric Van Hensbergen wrote:
There are those that say too many cooks spoil the broth.
This isn't our problem.
Our problem is that we have a kitchen full of
"Although I cannot lay an egg, I am a very good judge of omelettes."
They say George Bernard Shaw said it.
(No, I'm not arrogant enough to consider myself the egg, the omelette, the
cook, or the critic. I'm the hungry soul looking into the restaurant from
behind the glass walls.)
On Fri, Nov 14, 2008 at 10:38:01AM -0600, Eric Van Hensbergen wrote:
> There are those that say too many cooks spoil the broth.
>
> This isn't our problem.
>
> Our problem is that we have a kitchen full of food critics attempting
> to direct the cooks.
And if, despite their sabotage, you happen
On Fri, Nov 14, 2008 at 11:01 AM, erik quanstrom <[EMAIL PROTECTED]> wrote:
>> Our problem is that we have a kitchen full of food critics attempting
>> to direct the cooks.
>
> except there are no cooks.
>
There are a few cooks, but perhaps no chefs. The chefs grew weary of
the critics a long tim
> Our problem is that we have a kitchen full of food critics attempting
> to direct the cooks.
except there are no cooks.
- erik
"And of course, with the birth of the artist came the inevitable
afterbirth - the critic." --Mel Brooks, History of the World Part I.
ron
There are those that say too many cooks spoil the broth.
This isn't our problem.
Our problem is that we have a kitchen full of food critics attempting
to direct the cooks.
-eric
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