SC - OT and OOP - Personal Info

[Philip & Susan Troy]

> Date: Fri, 9 Jan 1998 18:12:36 
> From: "zeig0006" <zeig0006 at tc.umn.edu>
> Subject: SC - OT and OOP - Personal Info
> 
> Good day, all!
> 
> I am greatly impressed by the response my query has garnered. In fact, due 
> to the number of people asking for results, I shall post them to the list 
> Sunday afternoon or evening, so expect them in with your monday morning 
> mail! One thing that has saddened me though, is the notably smaller number 
> of responses from some of the true culinary samurai populating the list. 
> Caradioc, Ras, Bear; where are you folks?

This is unfortunately one of those things we all went through a couple
of months ago. Of course, some of us weren't reading the list at the
time. Another possibility might be that some people may simply have some
reason they'd prefer not to discuss their personal lives.

FWIW, I'm a former stockbroker, former theatrical lighting technician,
and was a professional cook and chef in New York City for something like
eleven years, counting the odd professional hiatus due to the fact that
restaurants go bankrupt easily. Currently I am supposed to be writing a
book on New York State foods, but spend more time than is healthy on
this list, instead ;  ) .

While I am not now, nor have I ever been, a scientist, I do feel that an
understanding of the physics and chemistry of food under various
conditions is just about the greatest aid there is for determining how
food will behave under those conditions. In a practical sense, this
means that very few of my redactions are cooked more than once before
ending up on a table at an event. There may be several run-throughs on
paper, but it rarely is necessary to cook the dish several times to get
it right. Of course, since you miss some of the fun that way, there's a
great deal to be said for doing things the other way, too.

Adamantius
troy at asan.com
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