Back when I started with Kraft, I was doing R&D in the cream cheese group. If I had a dollar for every cheesecake I baked and/or tasted while I was in that group, I could probably buy an F ticket across an ocean.

My personal best for baking cheesecakes was 10 in a day.

As an Illinois alum, my opinion is that Bill Self can go rot.

Oh, and Good Evening, Box.

belynch, sorry to hear about your friend's fire.

My brackets are both at 50% correct. Another craptacular performance on my part so far.

I have done 12 in about 6 hours and that wasn't even doing just cheesecakes :D


At one point for about 6 months I had a side gig cooking for 150-250 people a couple times a week, it was incredible.

once I made so much seafood bisque I thought it would never all go, but it did, and what little was left over people paid $10 a cup for willingly, it was great :D

Can one get recipe?

Back when I was in jr. high, I did a bracket (for fun, no pool, no money, etc.). Missed 2 first-round games. That was it.

Last time I was in contention in a pool was 2005. If Illinois had beat UNC in the championship, I would've won.

My first win a couple of years ago had me so far ahead, that I couldn't have lost with any result in the final game. :cool:

Does this signature cross any lines?

Mine was using just one oven, and to ensure consistency, I could only bake 1 at a time. The recipe called for 55 minutes in the oven.

Nope. :-:

I don't use recipes for things to be honest with you.
i had done this in small quantities before for home/family but never large scale, it almost didn't work out for one batch being too thin, but that was rather easily fixed by making up some floury cream with a hint of wine....

I normally do it lobster/crab but for this I had to use some fish(the fake crab works well) as well as I had a very small budget.

Really a good bisque is all about not overcooking, using cream, and fresh ingredients not frozen.
Sweat down the veggies, make put in butter and some flour and brown it up a bit while it thickens, add cream and wine, let it thicken up a bit and add your lobster, crab etc. When it is done serve it hot, with a hint of cream sherry on top to be stirred in by the consumer.

oh :D i was using two commercial and two kitchen ovens.

Very nice!

+1

Oh, I see above... grasshopper is learning

Same here. Received the census on Monday, filled it out, put it in my outgoing mail box, and it was picked up on Tuesday. I wonder how many people Houston and Texas will gain. I wonder how many people NJ and other states in the northeast lost.

He's still higher on my list than Coach Cal :rolleyes: