Cooking with Chuck. A fat boys dream.

[CHUCKWAGONCOOK]

I'd like to see that spatzli being made too.

Here you go buddy ol' pal. I'm the fella in charge of making the Spatzle at the restaurant. I make it about every third day or so. There's two videos...the second one of me cooking it is loading right now. Most likely won't get posted till morning. But this is the fun one....enjoy!!!

Ich been ein Berliner!!!

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[Dude!]

i can't believe you don't
even know how to pronounce it

it is not SPATE-slee
you hillbilly

it is SHPET-sluh

or the Americanized
SHPET-sel

SPATE-slee
LMAO

[CHUCKWAGONCOOK]

i can't believe you don't
even know how to pronounce it

it is not SPATE-slee
you hillbilly

it is SHPET-sluh

or the Americanized
SHPET-sel

SPATE-slee
LMAO
Your right Dude. The 3 years I spent at the Badkisingen Beruf Schule in Germany I didn't learn how to say Spatzle.

Nice post.

[led37zep]

CWC,

My chick and I are thinking about coming down to NC in Oct.

Before I book my trip I need to know if you can make pancakes that look like Mickey Mouse.


Your friend, Led

[Dude!]

Your right Dude. The 3 years I spent at the Badkisingen Beruf Schule in Germany I didn't learn how to say Spatzle.

Nice post.

thank you!

i spent 3 years studying
at the Baader-Meinhof Clinic

[RhinoinMN]

doesn't get the bit guy.

[CHUCKWAGONCOOK]

CWC,

My chick and I are thinking about coming down to NC in Oct.

Before I book my trip I need to know if you can make pancakes that look like Mickey Mouse.


Your friend, LedI make them all the time fro the kids.

We would LOVE to visit with you guys. We'll hit the Biltmore House. Drink some local brews.

Give me notice when you come. I'll roll out the red carpet.

[CHUCKWAGONCOOK]

doesn't get the bit guy.
hehehe

[led37zep]

I make them all the time fro the kids.

We would LOVE to visit with you guys. We'll hit the Biltmore House. Drink some local brews.

Give me notice when you come. I'll roll out the red carpet.

Cool brotha...if it happens I'm down for that local brew drinking!


Mickey Mouse Pancakes for everyone!!!!

[RhinoinMN]

Cool brotha...if it happens I'm down for that local brew drinking!


Mickey Mouse Pancakes for everyone!!!!

I wonder how the dipshit pronounces pancakes?

[led37zep]

I wonder how the dipshit pronounces pancakes?

Probably something like Pååååånkakes

[Annie Waits]

Ein mench must mal kookin der Spatzle!!!

Ok CWC is sleeping but this is what happens next!!!

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[biggestmexi]

was that an immersion blender in the background?

[Fez4PrezN2008]

Ein mench must mal kookin der Spatzle!!!

Ok CWC is sleeping but this is what happens next!!!

<object width="425" height="344">


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Very cool CWC ! Thanks.

[CHUCKWAGONCOOK]

Very cool CWC ! Thanks.
Anything for you buddy!!

Your a good man.

[Gvac]

Anything for you buddy!!

Your a good man.

I'm still waiting for my grits and biscuits and gravy tutorial you know. :dry:

[~Katja~]

CWC, your videos absolutely rule, but I am pretending I don't speak German so I don't start correcting here...lol

[JerseyRich]

The noise that your hand makes while you're mixing the batter sounds just like my balls sla...

Uhhh...yea. Great videos again Lenny!

[CHUCKWAGONCOOK]

CWC, your videos absolutely rule, but I am pretending I don't speak German so I don't start correcting here...lol
I'm an AMerican that spent a few years in Germany. I don't make any illusions with my German Grammer.

It's a Schnuddel dialect.

[JerseyRich]

I'm an AMerican that spent a few years in Germany. I don't make any illusions with my German Grammer.

It's a Schnuddel dialect.

Your English ain't too hot there either fella. :wink:

[CHUCKWAGONCOOK]

I'm still waiting for my grits and biscuits and gravy tutorial you know. :dry:
We'll see about that next Saturday.

[CHUCKWAGONCOOK]

Your English ain't too hot there either fella. :wink:
It's awful...spell prep even doesn't help.

[Dell]

very nice...miss Kenny...

[CHUCKWAGONCOOK]

It's the beggining of the day.....Things are fairly normal.

Pork Shoulder!!!! Smoked!!! Yummy!!!

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[CHUCKWAGONCOOK]

It's the end of the day and the Smoked Shoulder is Done!!!!!

So am I!!!!!

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[biggestmexi]

I'm still waiting for my grits and biscuits and gravy tutorial you know. :dry:

Biggirl?

[sailor]

can gvac get the salad recipe as well?

[drjoek]

Here you go buddy ol' pal. I'm the fella in charge of making the Spatzle at the restaurant. I make it about every third day or so. There's two videos...the second one of me cooking it is loading right now. Most likely won't get posted till morning. But this is the fun one....enjoy!!!

Ich been ein Berliner!!!

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CHUCKWAGONCOOK SPANKS HIS SPATLE!!!!

:clap:

[TjM]

I wish chuck used more oven or stove stuff. I am an apartment dweller and not allowed to grill

[tanless1]

chargrill smoker w/ firebox- having problems getting cooker temp above 200F using the firebox alone. by putting a small row of briquitts in the cooker it self im able to reach 300F w/ ease and controlable . am i missing somthing ? what is the secret ?

[CHUCKWAGONCOOK]

Test, test, testes. Testes.....one.....two. All testes here.

I wish chuck used more oven or stove stuff. I am an apartment dweller and not allowed to grillTonight is your night buddy. I will make it happen on the stove and in the oven. Just ignore the fry-o-later....you can use a pot full of oil.

Don't worry about it...it's nice and safe!!!

chargrill smoker w/ firebox- having problems getting cooker temp above 200F using the firebox alone. by putting a small row of briquitts in the cooker it self im able to reach 300F w/ ease and controlable . am i missing somthing ? what is the secret ?I think you hit the nail on the head buddy. The box isn't really meant to to be loaded up much above 200 degree's. 180 to 200 is a great temperature to smoke with. It takes a long time to smoke stuff like that (baby backs about 6 -8 hours for example) but if you want to get a smoke flavor on a product... do what you are doing. That's exactly what the pro's would do.

Long and slow with a light temperature gives a really nice bark without the toughness of high heat.

[joethebartender]

It's not going to be the same without Kenny.:glurps:

[Jughead]

Always wanted to cook like that!!!..Awesome video!!! ....Pretty cool Chuck..first time I have had the chance to check this out.......Lots of stuff going on around ya...Thanks :smile:

[CHUCKWAGONCOOK]

It's not going to be the same without Kenny.:glurps:
Annie gave it her best effort and I think she did very well.

Good angles and wonderful close ups. We got to work on her commentary though.

After all she is Canadian. English is her second language.



The video's are uploading right now.

Should take a little while....please be patient.


http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/0365.jpg


Love Lenny.

[CHUCKWAGONCOOK]

Always wanted to cook like that!!!..Awesome video!!! ....Pretty cool Chuck..first time I have had the chance to check this out.......Lots of stuff going on around ya...Thanks :smile:
If you have any requests like biscuits and gravy or grits....I'll get right on it.

I'm reliable like that.

[boosterp]

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/0365.jpg


Love Lenny.

:wub:

[IAgreeRonnieB]

Any advice for slow roasting pork belly?

[TooLowBrow]

Any advice for slow roasting pork belly?

light a cops belt on fire

:lol:

[IAgreeRonnieB]

light a cops belt on fire

:lol:

Well played, sir :thumbup:

[TooLowBrow]

Well played, sir :thumbup:

I am the funniest person on this entire message board

[biggirl]

oh....sneaky me got to see a little preview of what's to come. I miss lenny. I have to listen to my voice mail every week or so to hear the message from him so long ago.

[thepaulo]

It is so civilized to eat well prepared food.

[CHUCKWAGONCOOK]

Any advice for slow roasting pork belly?

if it's a non smoked raw belly......score the fat cap with diamond cuts and place in a pan with a Tommy Knicker Maple beer. Next.... smoked two large white onions (cut in half) on your stove top by putting some dry chips in a pan you don't mind getting a little smokey, put down a grate of some kind on top of the chips (if no grate avail. use a clump of foil). Now put your onions in and cover tightly with foil. Turn your stove top on high and let the smoke roll. In about ten or so min. the onions should be fine enough to take out and place in the roasting pan with the pork belly and beer.

Make sure there is enough beer to come at least half way up the sides of the belly. Set your oven to 300 F and let that belly roll with a tight fitting tin foil lid for about 3 hours. When knife or fork is inserted into the belly with ease then let the belly cook for another 40 minutes.

In other words...cook it till it's done then cook it a little more.

Let the belly cool in the fridge then cut up into blocks. Place in a hot saute pan with some bacon fat and crisp the outside while warming the innards.

I'd serve that fucker on some sauerkraut with caraway seeds and caramelized onions....maybe a little potato puree and some of the reserved beer reduction from the braising pan stretched out with some demi-glaze.

A fella can even throw some fresh blueblerries in that sauce too. Just saying.

http://foodbared.com/wp-content/uploads/2009/02/pork-belly.jpg

[IAgreeRonnieB]

Most impressive. Thanks for the tip! I love slow roasted pork belly. It's great to use in creamy potato soup, in cheesy hash browns, and it's fantastic as a bacon replacement for cheeseburgers/BLTs.

Mmm!

[CHUCKWAGONCOOK]

LIVE!!!!

ALMOST LIVE!!!! OK......

FILMED YESTERDAY!!!!!! From Kessler Canyon, DeBeque Colorado.

Fresh Tempura Rainbow Trout with Thai Pasta and Veggies.

sorry Gvac.

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[CHUCKWAGONCOOK]

Most impressive. Thanks for the tip! I love slow roasted pork belly. It's great to use in creamy potato soup, in cheesy hash browns, and it's fantastic as a bacon replacement for cheeseburgers/BLTs.

Mmm!
I love you.:wub:

[JohnCharles]

I'd like to spend time cooking with Lenny.

[biggestmexi]

I love you.:wub:

:ohmy:



:down:

[CHUCKWAGONCOOK]

Part Douche.

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[Hottub]

You should forward these to Food Network.:clap:


Missed Lenny's videos.

[CHUCKWAGONCOOK]

I'd like to spend time cooking with Lenny.
If you can make it out to Colorado next season you and I can get some shit done.

[CHUCKWAGONCOOK]

:ohmy:



:down:
I must of hit the wrong quote button. Because it's really you I love Mexi.

Always and Forever I will love you Mexi. Always and forever!

[biggestmexi]

I must of hit the wrong quote button. Because it's really you I love Mexi.

Always and Forever I will love you Mexi. Always and forever!

your such a sweet heart

:wub: :wub: :wub:

[boosterp]

Chuck's the bestest. :wub:

[underdog]

Why are you in Colorado now?

[Dell]

Lenny...great stuff budday...on the edge of my seat waiting to see how that trout turned out...

[CHUCKWAGONCOOK]

Why are you in Colorado now?
Big time corporate chef. I guess that's what I am now.

They sent me to work the season in Colorado because the previous Chef broke his back in a freak banana slip-and-fall accident.

Worked out well for me.



ANYWHO.......here's the continuing saga of the Tempura Fried Trout.

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[CHUCKWAGONCOOK]

Chuck's the bestest. :wub:No...stop it. Really...come on. No need for the admiration.


OK....maybe a little. I do like it.

Thank you.

thank you

thank you

[CHUCKWAGONCOOK]

number five

trizout izis alizmost rizeady.

<object height="344" width="425">


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[Hottub]

Looks delicious, Lenny.

BTW, I am currently pan frying some bacon.
I tried your way and overcooked it.:down:

Next Time I shall be more vigilant.

[underdog]

Looks delicious, Lenny.

BTW, I am currently pan frying some bacon.
I tried your way and overcooked it.:down:

Next Time I shall be more vigilant.

The ONLY way I cook bacon now is the way Lenny cooked it. It's amazing.

And now that I have a waffle maker, I'm cooking bacon constantly.

[CHUCKWAGONCOOK]

number Sex

The Joy of cooking.

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[RhinoinMN]

I want to drink the red thai sauce with vodka.

[Hottub]

number Sex

The Joy of cooking.

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Holy Fuck, that looks good.
Cook for me , Lenny. PLEASE!

[CHUCKWAGONCOOK]

The whole Kit and Kaboodle

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[weekapaugjz]

Looks delicious, Lenny.

BTW, I am currently pan frying some bacon.
I tried your way and overcooked it.:down:

Next Time I shall be more vigilant.

i've done it in the oven twice now and it came out great both times. as chuck's advice to me, you just have to keep your eye on it so the brown sugar doesn't burn. i don't think i will ever do bacon in a frying pan again.

[CHUCKWAGONCOOK]

I want to drink the red thai sauce with vodka.hehehe

I bet it would actually be pretty good.

Holy Fuck, that looks good.
Cook for me , Lenny. PLEASE!
The PaulO has had the Len McNab experience at one of my dinner tables.

It would be an honor to cook for you as well Tubland's best.

[CHUCKWAGONCOOK]

i've done it in the oven twice now and it came out great both times. as chuck's advice to me, you just have to keep your eye on it so the brown sugar doesn't burn. i don't think i will ever do bacon in a frying pan again.
Just the not cleaning the bacon spatters off of everything on the stove top is worth the oven method.

[GregoryJoseph]

Lenny, you are a Colonel of Culinary Arts and I salute you!

I have a request - can you show me how to make a simple, yet tasty, chicken and pasta dish?

I'm not a big fan of tomato sauce.

[CHUCKWAGONCOOK]

Friday I will be making my soon-to-be-famous "Brown Sugar-Bacon Ice Cream".

I do it the old fashioned way.....I don't use a ice cream maker.

I'll show you smellers how this weekend.

no ice cream maker needed

plus....



did I mention there is bacon in it?

:wub:

[RhinoinMN]

Hippo's bacon radar just spiked into the red.

[biggirl]

Friday I will be making my soon-to-be-famous "Brown Sugar-Bacon Ice Cream".

I do it the old fashioned way.....I don't use a ice cream maker.

I'll show you smellers how this weekend.

no ice cream maker needed

plus....



did I mention there is bacon in it?

:wub:

are you gonna use an old coffee can, salt, and ice and roll it back and forth to your classmate? that's how we did it in chemistry

[weekapaugjz]

Friday I will be making my soon-to-be-famous "Brown Sugar-Bacon Ice Cream".

I do it the old fashioned way.....I don't use a ice cream maker.

I'll show you smellers how this weekend.

no ice cream maker needed

plus....



did I mention there is bacon in it?

:wub:

http://grandesesperanzas.blogcindario.com/ficheros/homer_drool.gif

[biggirl]

Hippo's bacon radar just spiked into the red.

or topless mike's radar

[CHUCKWAGONCOOK]

Lenny, you are a Colonel of Culinary Arts and I salute you!

I have a request - can you show me how to make a simple, yet tasty, chicken and pasta dish?

I'm not a big fan of tomato sauce.
We will do that tomorrow night Greg.

would you like a Alfredo based sauce or maybe a mustard cream....or perhaps a pumpkin ravioli with a sage brushed chicken breast?

As a matter of fact I think I talked myself into the ravioli dish.

I have a couple of guests in for dinner tomorrow night so I'll record that one for you.

Do you think there is a chance you and your lady friend would like to come visit Colorado next spring? I think I can get you set up here in the slave quarters for a few nights.

[CHUCKWAGONCOOK]

are you gonna use an old coffee can, salt, and ice and roll it back and forth to your classmate? that's how we did it in chemistry
hahahaha

I will actually be using a just emptied bleach bottle...a broken dildo and shares of glass from a 9 pane window.

trust me on this one

[biggirl]

hahahaha

I will actually be using a just emptied bleach bottle...a broken dildo and shares of glass from a 9 pane window.

trust me on this one

yikes! I think I will pass on your ice cream.

[RhinoinMN]

How do you break a dildo?

[JerseyRich]

We will do that tomorrow night Greg.

would you like a Alfredo based sauce or maybe a mustard cream....or perhaps a pumpkin ravioli with a sage brushed chicken breast?

As a matter of fact I think I talked myself into the ravioli dish.

I have a couple of guests in for dinner tomorrow night so I'll record that one for you.

Do you think there is a chance you and your lady friend would like to come visit Colorado next spring? I think I can get you set up here in the slave quarters for a few nights.


Remember...Greg HATES cheese.

[RhinoinMN]

Remember...Greg HATES cheese.

haha. That is right.

"Can you make a chicken pasta dish without cheese or tomatoes?"


:lol:

[GregoryJoseph]

We will do that tomorrow night Greg.

would you like a Alfredo based sauce or maybe a mustard cream....or perhaps a pumpkin ravioli with a sage brushed chicken breast?



Unfortunately, I can't have any heavy cream or cheese sauces and I don't like pumpkin.

[Hottub]

Unfortunately, I can't have any heavy cream or cheese sauces and I don't like pumpkin.

http://godihatepeople.files.wordpress.com/2009/08/loser.jpg

[CHUCKWAGONCOOK]

Unfortunately, I can't have any heavy cream or cheese sauces and I don't like pumpkin.
your not a communist are you? I don't cook for no commies.

[CHUCKWAGONCOOK]

How about mushrooms GLover....are they doable?

[biggirl]

for a chicken pasta dish for gvac these are the ingredients:

chicken
pasta
chicken broth

[GregoryJoseph]

How about mushrooms GLover....are they doable?

I don't like them either...

[biggirl]

I don't like them either...

would you let lenny put a little bit of wine in it?

[CHUCKWAGONCOOK]

Can I use butter? Garlic?

How about you tell me what you want.

[CHUCKWAGONCOOK]

Do you like spinach?

[joethebartender]

Is the red thai chili sauce like a sriracha? (that's what I use with orange marmalade, brown sugar and honey for my new bbq chicken sauce/glaze).

Nice work, Lenny! Love these vids... gotta get more out of Annie though!

[underdog]

Gvac would like you to cook chicken with water. That's it.

[CHUCKWAGONCOOK]

Dinner time with Annie and Lenny.

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[JerseyRich]

Why must you post video of you two eating a FULL HOUR before lunch?

I'm seriously fucking starvin' right now.

Although I won't be having Trout Tempura...chicken salad from Javi's Super Duper Deli in Fords NJ will really hit the spot.

[CHUCKWAGONCOOK]

Is the red thai chili sauce like a sriracha? (that's what I use with orange marmalade, brown sugar and honey for my new bbq chicken sauce/glaze).

Nice work, Lenny! Love these vids... gotta get more out of Annie though!The Thai chili sauce is;

fresh red chilis-maybe about 15 or so med. ones.

white suger-about 1 1/2 cups

white viniger-about 1 cup

garlic chopped-a good handful

fresh peeled ginger-maybe a hand or so

salt to taste

water



chopped everything really big and bring to a boil on the stove. simmer for a while to reduce and then puree it all up in your blender.

I like to use this puppy.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/003-7.jpg

but more so with this recipe.......remember that you have to feel out your product and add more or less sugar and vinegar for taste and such.

Taste it and adjust.

Love Lenny

[CHUCKWAGONCOOK]

Why must you post video of you two eating a FULL HOUR before lunch?

I'm seriously fucking starvin' right now.

Although I won't be having Trout Tempura...chicken salad from Javi's Super Duper Deli in Fords NJ will really hit the spot.
I can't express to you properly how much I love chicken salad.

I really like it when you make it from left over fried chicken. Crispy skin and all.

Your a lucky man Rich.

[JerseyRich]

I can't express to you properly how much I love chicken salad.

I really like it when you make it from left over fried chicken. Crispy skin and all.

Your a lucky man Rich.

Javi makes a lovely white meat chicken salad...

I shall take a pic of it and post it here when I get back at lunch.

[CHUCKWAGONCOOK]

Javi makes a lovely white meat chicken salad...

I shall take a pic of it and post it here when I get back at lunch.
Your the chicken breastest ever!!!

[JerseyRich]

Your the chicken breastest ever!!!

Is that really the direction you want this thread to go in?

[CHUCKWAGONCOOK]

Is that really the direction you want this thread to go in?
Birds of a feather.......

[biggestmexi]

Birds of a feather.......

fuck together?

[CHUCKWAGONCOOK]

fuck together?
You almost ruin everything good.

[Dell]

bravo Lenny...bravo...:clap:

[~Katja~]

your not a communist are you? I don't cook for no commies.
I love cheese, cream sauces, tomatoes and pumpkins

[TjM]

I guess this means Chuck will never write "Cooking for Commies"

[CHUCKWAGONCOOK]

<object type="application/x-shockwave-flash" height="300" width="400" id="live_embed_player_flash" data="http://www.justin.tv/widgets/live_embed_player.swf?channel=chuckwagoncook" bgcolor="#000000"><param name="allowFullScreen" value="true" /><param name="allowScriptAccess" value="always" /><param name="allowNetworking" value="all" /><param name="movie" value="http://www.justin.tv/widgets/live_embed_player.swf" /><param name="flashvars" value="channel=chuckwagoncook&auto_play=false&start_volume=25" /></object><a href="http://www.justin.tv/chuckwagoncook" style="padding:2px 0px 4px; display:block; width:345px; font-weight:normal; font-size:10px; text-decoration:underline; text-align:center;">Watch live video from chuckwagoncook on Justin.tv</a>

[FrogSlayer]

I enjoyed your earlier tutorial on Spatzle. I married a German woman 3 years ago and didn't care much for the food... but now I crave Jagersnitzle and Spatzle almost daily. Still not totally in love with the Sauerkraut but I am trying.

[biggestmexi]

http://www.justin.tv/chuckwagoncook

[dishwasherdude]

http://www.justin.tv/chuckwagoncook

dont go there,mexi will ban you!

[biggestmexi]

dont go there,mexi will ban you!

will not....less you make personal attacks

[biggestmexi]

http://i886.photobucket.com/albums/ac65/biggestmexi2/IMG.jpg
http://i886.photobucket.com/albums/ac65/biggestmexi2/IMG_0001.jpg

[Annie Waits]

thanks mexi, that's a cool interview, actually all real except the part where he goes to Key West.....it was Clearwater!!

[boosterp]

That is a great article about our friend Lenny.

[Mitch&Murray]

Great article
Lenny is the best

[CHUCKWAGONCOOK]

THings may be a little Dark here on this one....but it's important.

The nights are always darkest before the dawn.


Getting the worlds best smoker rolling!!!!


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[CHUCKWAGONCOOK]

Day has broken.......

It's a beautiful day......

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[CHUCKWAGONCOOK]

Hey Kids.....Let's build a Ginger Bread House.


A really BIG ONE!!!!


First you have to start by cutting out your templates. It can be fun....just like arts and crafts time.

I use cardboard and masking tape. If it'll stasnd structurally with that....the ginger bread should be safe for building.


http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/IMG_0171.jpg

[JohnCharles]

I like where this is going!

[CHUCKWAGONCOOK]

Whaa-Laa!!!!


Hopefully this is what it will look like.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/IMG_0173.jpg

[JohnCharles]

Build on, brother!

[CHUCKWAGONCOOK]

Here's your list on ingredients for the ginger bread.




1-1/2 cups whipping cream
1 teaspoon pure vanilla extract
2-1/2 cups firmly packed brown sugar
2 Tablespoons baking soda
1 Tablespoon ground ginger
2 teaspoons ground cinnamon
1-1/3 cups light or dark molasses
9 cups all-purpose flour

Line 12 x 15-inch rimless baking sheets with parchment paper or Silpats (http://homecooking.about.com/library/weekly/aapr101801.htm).

In a small bowl, whip cream and vanilla (http://homecooking.about.com/library/weekly/aa071497.htm) until it holds soft peaks. Set aside.

In a large bowl, whisk together brown sugar, baking soda (http://homecooking.about.com/library/weekly/aa072197.htm), ginger (http://homecooking.about.com/od/foodstorage/a/gingerstorage.htm), and cinnamon (http://homecooking.about.com/library/weekly/aa042798.htm). Beat in the molasses (http://homecooking.about.com/library/weekly/aa021102a.htm) and whipped cream mixture until well-combined.

With mixer running, gradually add flour, beating until completely mixed.

Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin. An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours.

After 30 minutes, position your gingerbread house (http://homecooking.about.com/od/specificdishes/a/gingerbreadhous.htm) pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

While the pieces are baking, any remaining dough may be rolled out for cookies (http://homecooking.about.com/library/archive/blcookieindex.htm) or additional decorative gingerbread house pieces.

When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

At this point, you may wrap the gingerbread house (http://homecooking.about.com/od/specificdishes/a/gingerbreadhous.htm) pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies (http://homecooking.about.com/library/archive/blcookieindex.htm) using icing cement (below).

Yield: about 9 cups dough, or 4-1/2 slabs 1/8 inch thick, 2-1/2 slabs 1/4 inch thick, or 1-1/2 slabs 3/8 inch thick. Each full slab is 10 by 15 inches.

[CHUCKWAGONCOOK]

In a small bowl, whip cream and vanilla (http://homecooking.about.com/library/weekly/aa071497.htm) until it holds soft peaks. Set aside.


http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/001-9.jpg

[RhinoinMN]

I want to eat the occupants!

[CHUCKWAGONCOOK]

In a large bowl, whisk together brown sugar, baking soda (http://homecooking.about.com/library/weekly/aa072197.htm), ginger (http://homecooking.about.com/od/foodstorage/a/gingerstorage.htm), and cinnamon (http://homecooking.about.com/library/weekly/aa042798.htm). Beat in the molasses (http://homecooking.about.com/library/weekly/aa021102a.htm) and whipped cream mixture until well-combined.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/002-10.jpg

[CHUCKWAGONCOOK]

With mixer running, gradually add flour, beating until completely mixed.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/003-8.jpg

[CHUCKWAGONCOOK]

The add one live baby chicken. The cuter the better!!!

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/010-4.jpg

[CHUCKWAGONCOOK]

I made three batches of this dough and in between each batch I wrapped the dough in plastic wrap and placed in the fridge.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/004-4.jpg

[FrogSlayer]

The add one live baby chicken. The cuter the better!!!

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/010-4.jpg

:lol: :lol: :lol: :lol:

[hanso]

Dough?
It looks brown.

[Hottub]

The add one live baby chicken. The cuter the better!!!

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/010-4.jpg

Did she bite the head off?

http://www.smh.com.au/ffxImage/urlpicture_id_1049567565468_2003/04/06/07ent_ozzy.jpg

[CHUCKWAGONCOOK]

Dough?
It looks brown.


That's the brown sugar and molasses in it. It lightens up a bit in the oven.

[CHUCKWAGONCOOK]

:lol: :lol: :lol: :lol:Trust me here.... I do this for a living.

[CHUCKWAGONCOOK]

Lightly flour a pastry board or mat. Roll out a portion of the dough until flat, but not so thin that you cannot pick it up without it tearing. Drape it over the rolling pin and move to the prepared baking sheet.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/005-10.jpg

[CHUCKWAGONCOOK]

Continue rolling the dough to an even thickness on the baking sheet. This is easily achieved by placing two equally thick wooden strips on either side of the baking sheet to support the rolling pin.
An even thickness is important. Lower areas will bake darker in color and be more brittle. You will need about 2 cups of dough for each 1/8-inch thickness, about 4 cups for each 1/4-inch slab, and about 6 cups for each 3/8-inch slab.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/006-4.jpg

[CHUCKWAGONCOOK]

Bake two sheets of dough at a time. Bake until fairly firm in the center. The temperature and time will vary with the thickness of the slab. For 1/8-thick slabs, bake in preheated 300 F. oven for about 1 hour; for 1/4-inch slabs, bake at 275 F. about 1-3/4 hours; and for 3/8-inch slabs, bake at 275 F. about 2-1/4 hours.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/007-6.jpg

[JohnCharles]

Keep it coming!

[CHUCKWAGONCOOK]

<embed width="600" height="361" type="application/x-shockwave-flash" allowFullscreen="true" allowNetworking="all" wmode="transparent" src="http://static.photobucket.com/player.swf?file=http://vid365.photobucket.com/albums/oo92/chuckwagoncook_2008/MVI_0184.flv">

[CHUCKWAGONCOOK]

After 30 minutes, position your gingerbread house (http://homecooking.about.com/od/specificdishes/a/gingerbreadhous.htm) pattern cut-outs as close together as possible on the sheet of cookies. Cut around the pattern with a sharp knife, remove the pattern, and separate the scrap pieces (may be baked later to eat). Return house pieces to the oven, swapping their rack positions, and continue to bake.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/IMG_0182.jpg

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/IMG_0183.jpg

[CHUCKWAGONCOOK]

While the pieces are baking, any remaining dough may be rolled out for cookies (http://homecooking.about.com/library/archive/blcookieindex.htm) or additional decorative gingerbread house pieces.

When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

At this point, you may wrap the gingerbread house (http://homecooking.about.com/od/specificdishes/a/gingerbreadhous.htm) pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies (http://homecooking.about.com/library/archive/blcookieindex.htm) using icing cement

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/010-5.jpg

Here's my finished pieces......Tomorrow I'll start the building process.

[Annie Waits]

fun times, wish I was there to lick the icing off the spoon

instead I have feather in my mouth from that baby chick

[CHUCKWAGONCOOK]

fun times, wish I was there to lick the icing off the spoon

instead I have feather in my mouth from that baby chick
Look at that...you got a MOD quote.



I don't.



The MODS are slackers.

[GregoryJoseph]

I LOVE gingerbread.

It's impossible to find anymore.

Bastards.

[JerseyRich]

I have never wanted to hang out with Lenny more than I do right now.

[JerseyRich]

A question for ya Lenny,

I have just carved up my pumpkin, scraped out the seeds, separated them from the stringy goop and laid them out to dry overnight. When I get home from work tomorrow...what do you recommend in terms of roasting them?

Would a simple toss in olive oil and a dusting of garlic salt or sea salt be a good enough solution? I'm curious and would love to have a suggestion from you.

It seems that toasting them in a preheated 350 degree oven for about 15 mins or until golden brown is the preferred method.

[CHUCKWAGONCOOK]

I LOVE gingerbread.

It's impossible to find anymore.

Bastards.No need to be angry Gvac....I got gingerbread right in the kitchen.

Can you fly into Grand Junction within the next 49hours? I'll pick up at the airport and get you back in just a couple days.

You pay for your flight...I got the rest.

Including Gingerbread.


Love Lenny

[CHUCKWAGONCOOK]

A question for ya Lenny,

I have just carved up my pumpkin, scraped out the seeds, separated them from the stringy goop and laid them out to dry overnight. When I get home from work tomorrow...what do you recommend in terms of roasting them?

Would a simple toss in olive oil and a dusting of garlic salt or sea salt be a good enough solution? I'm curious and would love to have a suggestion from you.

It seems that toasting them in a preheated 350 degree oven for about 15 mins or until golden brown is the preferred method.
I like to half roast via your directions.....and then half way through the bake....salt them with your blend and finish at a lower heat...maybe 317 degrees.

[RhinoinMN]

I like a brine with worcestershire and Tabasco.

[CHUCKWAGONCOOK]

I like a brine with worcestershire and Tabasco.
good call...that's why your handsome.

[RhinoinMN]

good call...that's why your handsome.

Yes, but it hurts when I poop.

[JerseyRich]

I like to half roast via your directions.....and then half way through the bake....salt them with your blend and finish at a lower heat...maybe 317 degrees.

Thanks Pal!

I can't wait to have those salty treats all week!

[JerseyRich]

http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs046.snc3/13354_176197161204_514676204_3415339_6091771_n.jpg

http://photos-f.ak.fbcdn.net/hphotos-ak-snc3/hs066.snc3/13354_176197416204_514676204_3415340_1570255_n.jpg

http://photos-d.ak.fbcdn.net/hphotos-ak-snc3/hs066.snc3/13354_176197651204_514676204_3415341_5507764_n.jpg

http://photos-b.ak.fbcdn.net/hphotos-ak-snc3/hs066.snc3/13354_176197851204_514676204_3415342_1448258_n.jpg

Gutted and ready to be sliced up and given to my buddy for pie or soup or some shit...

http://photos-h.ak.fbcdn.net/hphotos-ak-snc3/hs066.snc3/13354_176198331204_514676204_3415343_2523004_n.jpg

http://photos-e.ak.fbcdn.net/hphotos-ak-snc3/hs046.snc3/13354_176198686204_514676204_3415344_2215236_n.jpg

Dry em out overnight!
http://photos-d.ak.fbcdn.net/hphotos-ak-snc3/hs066.snc3/13354_176199211204_514676204_3415355_2949402_n.jpg

http://photos-g.ak.fbcdn.net/hphotos-ak-snc3/hs046.snc3/13354_176833616204_514676204_3421425_2793141_n.jpg

All Finished!
Chipotle and Garlic Flavored Pumpkin Seeds!

http://photos-c.ak.fbcdn.net/hphotos-ak-snc3/hs046.snc3/13354_176834141204_514676204_3421427_9155_n.jpg

[joethebartender]

Wanted to show Hottub how a human grills... no video capabilities so settle for this:


Flank marinated with fresh garlic, lime juice, chili powder, cumin. granulated onion, olive oil, black pepper & a shot of soy:
http://i265.photobucket.com/albums/ii201/joethebartender/flank1.jpg

Lump's ready to go:
http://i265.photobucket.com/albums/ii201/joethebartender/flank2.jpg

On the coals she goes:
http://i265.photobucket.com/albums/ii201/joethebartender/flank3.jpg

at rest after about 4-5 mins a side... (could have done with a little less time but I was too gabby on my cell phone while I was out there):
http://i265.photobucket.com/albums/ii201/joethebartender/flank4.jpg

Sliced...(hoping to get one of those slicing knives for Christmas this year):
http://i265.photobucket.com/albums/ii201/joethebartender/flank5.jpg

On the plate with some sauteed spinach and a huge spud:
http://i265.photobucket.com/albums/ii201/joethebartender/flank6.jpg

Can't wait till I get a video camera!

[Annie Waits]

Looks good Joe, next time you might want to consider using a plate that doesn't steal the foods thunder so much....all I can see on that last pic is that wonderful campbell soup plate and how i wish I had one.
Christmas is coming soon, I might get lucky!

[JerseyRich]

Just grilled up an Angus Strip Steak...and damn was it tasty.

Kosher Salt, Fresh Cracked pepper, Peanut oil rubbed on each side...dropped it onto a 500 degree preheated Cast Iron Grill Pan...30 secs on each side...popped it into the oven for 90 secs each side and bam...

Fingerling Potatoes and a nice romaine salad.

Richie is a happy, full man.:clap:

[GregoryJoseph]

Just grilled up an Angus Strip Steak...and damn was it tasty.

Kosher Salt, Fresh Cracked pepper, Peanut oil rubbed on each side...dropped it onto a 500 degree preheated Cast Iron Grill Pan...30 secs on each side...popped it into the oven for 90 secs each side and bam...

Fingerling Potatoes and a nice romaine salad.

Richie is a happy, full man.:clap:

I never knew you were Jewish...

[JerseyRich]

I never knew you were Jewish...

There are many things you don't know about me...

[Friday]

While the pieces are baking, any remaining dough may be rolled out for cookies (http://homecooking.about.com/library/archive/blcookieindex.htm) or additional decorative gingerbread house pieces.

When pieces are finished baking, loosen gently with a flat spatula and let them cool on the sheet another 5 to 10 minutes before moving to a rack to cool completely.

At this point, you may wrap the gingerbread house (http://homecooking.about.com/od/specificdishes/a/gingerbreadhous.htm) pieces airtight in plastic wrap and store up to one month. Or proceed to assemble and decorate your house or cookies (http://homecooking.about.com/library/archive/blcookieindex.htm) using icing cement

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/010-5.jpg

Here's my finished pieces......Tomorrow I'll start the building process.


ok.
where is the finished product, chuck?
i have been waiting and waiting and all i see are rich's seeds and some random meat.

i could stay silent no longer! i want to see this house!

[JerseyRich]

i have been waiting and waiting and all i see are rich's seeds and some random meat.


Sounds like a normal party at my house.

[Annie Waits]

let's see the final gingerbread house!! any pics?

[sailor]

I never knew you were Jewish...

try christian salt?

http://www.beerorkid.com/imageSnag/7390.png

[RhinoinMN]

Cwc for food forum mod!

[CHUCKWAGONCOOK]

Cwc for food forum mod!
Thank you very much Mr. RHino.

When elected I will post more kick ass videos such as this....

<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/Y5g1z0jDYeM&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Y5g1z0jDYeM&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>

[biggestmexi]

*swoon Swoon*

[dger]

Nice grill.

[underdog]

Thank you very much Mr. RHino.

When elected I will post more kick ass videos such as this....

<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/Y5g1z0jDYeM&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Y5g1z0jDYeM&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>

Why is your t-shirt tucked into jeans?

[Dude!]

Why is your t-shirt tucked into jeans?

he must think it has
a slimming effect

he is very wrong

[CHUCKWAGONCOOK]

Why is your t-shirt tucked into jeans?

he must think it has
a slimming effect

he is very wrong

So now the fat jokes start? Well.......I guess you got a point.

Anywho......Those there pants are not jeans.

Those Pleated dress slacks by Goerge. I buy them at Wal-Mart. Make good working pants.

Now what you have to say?

[CHUCKWAGONCOOK]

ok.
where is the finished product, chuck?
i have been waiting and waiting and all i see are rich's seeds and some random meat.

i could stay silent no longer! i want to see this house!

Boy it's been a while since this was built.

I do believe it was during the "banned" part of my life.

Enjoy the ginger bread house guys.

http://i365.photobucket.com/albums/oo92/chuckwagoncook_2008/DSC_0839-1.jpg

[Hottub]

So now the fat jokes start? Well.......I guess you got a point.

Anywho......Those there pants are not jeans.

Those Pleated dress slacks by Goerge. I buy them at Wal-Mart. Make good working pants.

Now what you have to say?

Less aboot the wardrobe and more aboot the cookin', eh?

[Hottub]

Lenny at work. (http://www.kesslercanyon.com/packages/culinary.asp)

[Dell]

Nice grill.

dger


Join Date: Aug 2007
Posts: 1


you type amazingly slow...

[CHUCKWAGONCOOK]

Splended day out today Ya'll,

Annie and I have been hard at work making the dream of a self sufficiant ranch here at Kessler Canyon come true.

So far...LaMar (our Engineer and all around old man) as well as Alex have helped with the big farming machines. LaMar ran the tiller and the post hole digger for us and Alex (our agriculturlist and all around goofy redheaded dog training Elk hunting fool) has ran the giant rake that pulls behind the tractor to remove all the sod that was tilled up.

The ground was AMAZING...only 5 rocks the size of my fist found so far and NO roots. Brilliant!!!

We also have put up a masive fence system that is sure to keep everything out of the garden....including LaMar. He already stated he was going to steal my watermelons. ARGGG!!!

The fence is made from recycled railroad ties...21 of them...3 telephone poles (for the Hops I'm growing)....200 feet of 6 foot heavy duty wire fencing...200 feet of chicken wire...for the bottom of the fence to keep the rabbits from burrowing under. And so much hammering and tamping of posts that my eyes are going to bug out.


In the ground we have already planted...


Potatoes...Yukons and Reds

Green Onions

Beets

Collard Greens

Radishes

Broccoli

Peas

Carrots

Yellow String Beans

Cauliflower

Lettuces

So......the beets and green onions are sprouting. As well as our hanging Strawberry plant is producing Berries. YUMMMO!

Followed is the link to a few snap shots of the Building of the Garden.

We here at Kessler Canyon love you all and wish you a happy spring. ENJOY!!

<div style="width:480px; text-align: center;"><embed type="application/x-shockwave-flash" wmode="transparent" src="http://w783.photobucket.com/pbwidget.swf?pbwurl=http%3A%2F%2Fw783.photobucket. com%2Falbums%2Fyy116%2Fkesslercanyon%2FThe+Garden% 2F6e9c7373.pbw" height="360" width="480"><a href="http://photobucket.com/slideshows" target="_blank"><img src="http://pic.photobucket.com/slideshows/btn.gif" style="float:left;border-width: 0;" ></a><a href="http://s783.photobucket.com/albums/yy116/kesslercanyon/The%20Garden/?action=view&current=6e9c7373.pbw" target="_blank"><img src="http://pic.photobucket.com/slideshows/btn_viewallimages.gif" style="float:left;border-width: 0;" ></a></div>

[disneyspy]

whats up chuck?

ate my first strawberry today (i have a hanging garden-looked white trash when i started it cuz you could see the the gallon milk jugs) much better than any store bought strawberry

[CHUCKWAGONCOOK]

whats up chuck?

ate my first strawberry today (i have a hanging garden-looked white trash when i started it cuz you could see the the gallon milk jugs) much better than any store bought strawberry
D.S.!!!!

I missed you buddy.....I'm glad I'm back though. Being Banned Stinks!!!

Anywho...I was dying to eat my first strawberry today as well. Annie and I started it in a normal green plastic planter with hangers. It's getting HUGE. I've got 2 Berries...One of them is just about ready...but I'm holding out...just a little bigger.

How does the golf course look? Been keeping you busy I bet.

Check this out buddy....Gvac and Stugots won the Big Game contest over at V3 and I'm flying them out here to CO for the week of July 12 through the 16th. If your not to busy or need to take some Vaca time...you should think about flying into Grand Junction CO at that time. Flights were cheap. $600.00 each-roundtrip.

Something to consider...It'll be a BIG TIME!!! I'd love to have you here with us.

[disneyspy]

i work from 430 AM to 11AM everyday 7 days a week this year but thanks for the offer,course looks good even though its been hot as fuck here this month

[Hottub]

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I'm working on it, Lenny.

[Chigworthy]

Splended day out today Ya'll,

Annie and I have been hard at work making the dream of a self sufficiant ranch here at Kessler Canyon come true.

So far...LaMar (our Engineer and all around old man) as well as Alex have helped with the big farming machines. LaMar ran the tiller and the post hole digger for us and Alex (our agriculturlist and all around goofy redheaded dog training Elk hunting fool) has ran the giant rake that pulls behind the tractor to remove all the sod that was tilled up.

The ground was AMAZING...only 5 rocks the size of my fist found so far and NO roots. Brilliant!!!

We also have put up a masive fence system that is sure to keep everything out of the garden....including LaMar. He already stated he was going to steal my watermelons. ARGGG!!!

The fence is made from recycled railroad ties...21 of them...3 telephone poles (for the Hops I'm growing)....200 feet of 6 foot heavy duty wire fencing...200 feet of chicken wire...for the bottom of the fence to keep the rabbits from burrowing under. And so much hammering and tamping of posts that my eyes are going to bug out.


In the ground we have already planted...


Potatoes...Yukons and Reds

Green Onions

Beets

Collard Greens

Radishes

Broccoli

Peas

Carrots

Yellow String Beans

Cauliflower

Lettuces

So......the beets and green onions are sprouting. As well as our hanging Strawberry plant is producing Berries. YUMMMO!

Followed is the link to a few snap shots of the Building of the Garden.

We here at Kessler Canyon love you all and wish you a happy spring. ENJOY!!

<div style="width:480px; text-align: center;"><embed type="application/x-shockwave-flash" wmode="transparent" src="http://w783.photobucket.com/pbwidget.swf?pbwurl=http%3A%2F%2Fw783.photobucket. com%2Falbums%2Fyy116%2Fkesslercanyon%2FThe+Garden% 2F6e9c7373.pbw" height="360" width="480"><a href="http://photobucket.com/slideshows" target="_blank"><img src="http://pic.photobucket.com/slideshows/btn.gif" style="float:left;border-width: 0;" ></a><a href="http://s783.photobucket.com/albums/yy116/kesslercanyon/The%20Garden/?action=view&current=6e9c7373.pbw" target="_blank"><img src="http://pic.photobucket.com/slideshows/btn_viewallimages.gif" style="float:left;border-width: 0;" ></a></div>

What kind of hops you growing? I'd love to see a shot of your telephone pole trellis.

[CHUCKWAGONCOOK]

Hey Smellers!!!


CHug...I'll look for a shot of those telephone poles I'm using for the hops. Annie and I planted some CHinook and Cascade styles. Fairly common hops for home brews that we make here.

http://i783.photobucket.com/albums/yy116/kesslercanyon/The%20Garden/thegarden056.jpg
http://i783.photobucket.com/albums/yy116/kesslercanyon/The%20Garden/thegarden050.jpg

Not the best shots...and if it wasn't raining right now (blessed be) I'd go out and snap a pic of the buds that are growing up them.

Anywho......

On Monday the 26th...Pete Coors (yup..him..that guy) is joining us here at the ranch for four nights of debauchery and mayhem.

I'm really looking forward to cooking for the man that has gotton me drunk for so many years.

Let's see if I can find one of there menus..hold tight.

[biggestmexi]

I want to open mouth kiss you.

I miss you.

[spoon]

Hey Smellers!!!


CHug...I'll look for a shot of those telephone poles I'm using for the hops. Annie and I planted some CHinook and Cascade styles. Fairly common hops for home brews that we make here.

http://i783.photobucket.com/albums/yy116/kesslercanyon/The%20Garden/thegarden056.jpg
http://i783.photobucket.com/albums/yy116/kesslercanyon/The%20Garden/thegarden050.jpg

Not the best shots...and if it wasn't raining right now (blessed be) I'd go out and snap a pic of the buds that are growing up them.

Anywho......

On Monday the 26th...Pete Coors (yup..him..that guy) is joining us here at the ranch for four nights of debauchery and mayhem.

I'm really looking forward to cooking for the man that has gotton me drunk for so many years.

Let's see if I can find one of there menus..hold tight.

Try not to lynch any colored with Pete as he so likes to do. And by the by, the fact that you drink Coors is not something to brag about. Until water is scarce, Coors will only be of value in areas of extreme drought.

[Lenny]

But Mom, I'm at a Birthday Party!

Chris Churras was having his birthday party. He was my best friend at the time. We were both 13 years old. A lot of friends showed up at his house for the party but my Mom and his Mom said I could stay late because we were best friends.

It was about 3:00pm and everyone else had left. Chris and I were playing with the Match Box Cars he gotten for gifts. The Munster Mobile was defiantly the coolest one he had. It was purple with great mufflers coming up the sides of the car. The Phone rang. It was my Mom.

My Mom told me that she was going to come pick me up. "But Mom", I said "You said I could stay late tonight." She informed me that brother Bob had called her. My brother worked as a cook at The Homestead Restaurant and Lounge. It was the the biggest and best restaurant in Bristol, NH. She told me that they needed someone to wash dishes tonight...and I was that someone! I had no idea what she meant. I was thinking "Am I going to have to work?" ""I'm only 13" and then I said "But Mom, I'm at a Birthday Party!"

"I'll be there in 1/2 hour." said Mom "Get ready to go to work." What?

One hour later I was being dropped of at the back door to the restaurant. From the front seat of the AeroStar Van I saw dirty garbage cans, a big yellow mop bucket and tons and tons of empty cardboard boxes. And the Screen door!
As I walked up to the door I could hear the clinking of plates and justeling of silverware. People were talking loudly and laughing....I took a deep breath and opened the screen door.

3 Steps led me down into the kitchen. I had never seen anything like this ever before. Red tile floors and lots of stainless steel refrigerators were everywhere. Older People were moving around with purpose and the smell of something good was floating around my nose. Inside I was shaking.

Steve McDonough one of the Chefs, and the owners son saw me standing at the top of the stairs. "Shut the God Damn door...your letting the flies in." He said. Holy crap, I thought. I looked back outside but my Mom had already drove off. Steve came over, told me his name and showed me where to put my jacket. He gave me a white bib apron and brought me over to the pot sink.

The Pot sink was piled up so high with dirty pots and pans that they had to continue the stack on the floor next to it. Steve handed me a metal scrubby and some Dawn Dish liquid and showed me how to scrub a pot. "First you take all the dirty pots out of the sink and stake them up over here." "over here" was on the floor with the other ones. "Then" he continued " You fill one side of the sink with hot, soapy water, You fill the other side of the sink with just hot water." As he was talking I stood there with an unbelievable sense to start crying. "First you scrub the inside of the pot, making sure to get all the shit unstuck and clean. Then you scrub the outside of the pot the same way. Rinse the pot in the clean hot water and dry it with this towel." Steve placed his white kitchen towel over my left shoulder. I started to feel a little bit more secure. " Then you put it away were it belongs. Just ask anyone around if you don't know were to put it. Now finish all these and come see me when your done." Then he walked away. Back behind the line.

After I took all the dirty pots and pans out of the sink I noticed that there was window behind the sink that looked into the back yard of the restaurant. There was a beautiful garden back there with lots of flowers and up on the hill was a huge satellite dish. The kind that looked like you could reach the moon with it. It was at that moment while I was looking outside into the garden when I first realized just how beautiful it looks outside when your inside working.

I Scubbed pots and pans and rinsed them and then found out where they went. Making sure NOT TO WALK DOWN THE LINE!! I learned that rule real quick. Chef Jerome had a beard and really big hands.The first time I tried to cut down the line he palmed my head like a basketball and walked me back to the pot sink. "Never Walk Down The Line, unless you ask permission." He said. The funny thing is....they never gave me permission. They always told me to "Go AROUND!"
I took me just a few hours to finish all the pots and pans and then Steve brought me up to the dish pit and showed me how to run the dishes through the machine. That area too was full of dirty dishes. Around 7:00pm I asked him if there was another dishwasher coming in tonight. He told me that I was him. I was already tired!

All night I kept my mouth shut and did dishes. There where all these waitresses, bartenders, salad girls and busboys dodging around playing grab ass and swearing and smoking cigarettes on the back dock. And they were all a lot older than me. Having lived the last 13 years with my parents who were Pentecostal Ministers at the Church the owned.. I had never seen ANYTHING like this. I LOVED IT!! But more than anyone in there that first night that I thought was the coolest were the Chefs. I knew right then that I wanted to be like them. The Chefs were defiantly the top of the food chain in the kitchen. They would swear, drink beer, smoke and all the waitresses.....loved them.

When the last dessert plate for the evening went into the clean stack Mr. McDonough, Steve's Dad came into the kitchen told me that I could call my Mom to come get me. It was 11:00pm. I was soaked to the bone with dirty dish water and smelled like a garbage can. Mr. McDonough handed me a $100.00 dollar bill and asked me if I would like to come back tomorrow. That was more money than I had ever seen.

"Of course I will...I would love to do more dishes for you!". When in actuality, what I was thinking was....."I want to hear more swearing, look at the beautiful waitresses, and be around the coolest people I've ever meet.....The Chefs."