dickiev

Yes, that is really blowing about Mo'. Not digging that at all...don't like loosing cool people like you guys from my life.

On a bright note, Bob Mould's new album is coming out on July 26th.

You might consider looking at some of the back stretches in Pavel Tsatsouline's book "beyond stretching"-they worked great for me when I blew out my back deadlifting incorrectly...couldn't walk for a day and a half, then I did the stretches and voila, instant rehab to 80% in 15 minutes. They're based on PNF stretching, though you probably know a lot of that through your yoga practice...feel better.

having just gone thru a bad bout of it-acupressure sounds good-what helped me immensely was lying on the floor, placing a chair perpendicular to me, then putting up one leg, 15 mins, other leg 15 mins, then both legs 15 mins-I finally could stand up straight after doing that-then do it as needed-

That was nice of them...But why is your profile so light? How will people know that your B-day is comming? I guess I will have to let them know O.K., so it's yet anouther month.. , I know I havn't been on here in a while but it's good to see that you're keeping the flame high...hehe

three cheers for the silent benefactor!!!
im glad your not going any where soon.

so its not that bad then, eh?

At least you don't insist on calling it Green Valley. It's all Henderson to me. Didja know Link Wray is playing tonight? Someplace called the Take 1, 707 fremont street. I'll be there. DickBasic has a nice ring to it...

To tha east side?

Who shall frolic in it?

Thanks .. glad your still here too.

Glad to see you are still around

Damned pans!

My pan here at the house is only a 10" circulon... and it's got total cheater edges on it that run vertically at the top of the lip.



The good thing is, even when tossing 1/3 - 1/2 of the onions on the range, my arm, and the floor... the chef still offered me a position!

The bad thing is... (well, better thing, i suppose) is that I totally see now why I was having problems getting a good "jump" in my pan at the restaurant... 10" motion doesn't work well in a 12" pan.

Time to ask the sous chef if I can borrow one of their pans to practice with at home... just turned out six plates of carmelized onions (minced and sliced) over HIGH heat (at home... lol) pretty easily... and without much mess.

Garrrrrrrrrrrrrrrrrrr. Time to get used to INDUSTRIAL things again!

Hahahaha ... all that chef talk is making me a little hot!

Dick!

What sharpening steel, do you recommend?

Does the F. Dick Multi-cut really live up to it's hype?

My professional experience in the kitchen has always been comprised of old, worn out 12" and 14" Forschners and stuff... without a sharpening steel, or stone, in sight.

Do you WANT to live forever?? At some point...when the joints wont bend anymore....I think I will be ready to go.

Your HIGH-ness!!
Dick is so much stronger than we can know...what a frind we have in Dick...Our Triumphant Dick...Our True Dick..The OverDick

Hey there!

Just curious how one might work in a high volume kitchen that does not print out tickets???

Had an interview the other day and the sous chef said that all the orders would be called out verbally... and that's it!

I'm sure he was pulling my leg, or at least I'm HOPING he was pulling my leg... but wowza... do places like that really exist?

He was talking about 45-60 covers a night when they open, and ramping up to 120-180 if things go as they hope.

Good!

Or maybe you are the KING OF THE INTERNET!

THIS SUCKS MAJOR DONKEY WANG!!!

OK, now I'll be sad.

Best to you, Dick.

Happy Dayz < thats how Dr.Bob signed my BigBook once.