Bizarre Food Cravings...

[Molly Robinson]

What weird food do you crave?

Every once in a while I have a very specific craving for a bologna sandwich. It has to be made with really soft fresh wonder bread, two slices of blue ribbon bologna, 1 slice of Kraft processed cheese and a little bit of mustard. Oh ya and the bread has to be buttered....and I never butter my sandwiches.

I am almost embarrassed to admit this is my craving, I have a very extensive culinary back ground, yet I crave a bologna sandwich.

What specific thing do you crave?

 

[Rockslinger]

I have a very extensive culinary back ground,

What! You never told me that before. I know this dancer attending culinary school. She said that a master chef makes $100,000 plus annually (almost as much as a TTC ticket collector). Pocket change for an escort but pretty good money in the civilian world.

 

[gramage]

If I go more then a couple months without it KFC locations have a magnetic effect on me that walking away from them becomes difficult.

 

[Molly Robinson]

What! You never told me that before. I know this dancer attending culinary school. She said that a master chef makes $100,000 plus annually (almost as much as a TTC ticket collector). Pocket change for an escort but pretty good money in the civilian world.

The problem is there is only a few master chefs making that kind of money and even then it is not a job it is a lifestyle, prepare to live in the kitchen.

Unfortunately most kitchen staff make no money and put in a shit load of hours. I know I have been there. In many different levels of food chain so to speak. Don't get me wrong I have loved every minute I have ever worked in a kitchen, but it doesn't really pay the bills nor allow for a social life outside of the industry.

 

[papasmerf]

We all get cravings.

I admire my daughter for not bothering with wings or hot dogs unless she is in Buffalo. Now if she would just realize that west Coast pizza is crap too.

Every few months I have to have a couple of hot dogs with everything.
http://louiestexasredhots.com/

Ummmmmmmmm SLIME DOGS

 

[thewalker]

I get cravings for dates wrapped in bacon held together with a toothpick.
Salty and sweet. Love it.

 

[papasmerf]

I get cravings for dates wrapped in bacon held together with a toothpick.
Salty and sweet. Love it.

Must be difficult for you to find a date once you explain what you would like to do.

 

[bubba123]

I agree! I think I might eat a terd wrapped in BACON.

 

[StClairAvenue]

I crave street meat whenever I'm downtown. Mmm hotdogs.

 

[Bopper2]

I don't know why, but a chocolate brownie followed by a buttered saltine cracker.

 

[Tangwhich]

You wanna see some really messed up food?
Check out
www.thisiswhyyourefat.com

 

[Rockslinger]

I crave street meat whenever I'm downtown. Mmm hotdogs.

If you only knew what makes up a hot dog (worse than mystery meat).

 

[Molly Robinson]

If you only knew what makes up a hot dog (worse than mystery meat).

ass and lips....

 

[Rockslinger]

ass and lips....

Miss Robinson, I'm trying to be serious here (for a change). I'll try to word it delicately so as not to offend anybody's sensitivities. It is all the animal stuff that is not worthy of being packaged in those nice cellophane containers.

(Damn, you have an ample bosom.)

 

[Dewalt]

Every so often I really crave peanut butter on a hot dog. It tastes like a nice warm, meat peanut butter sandwich!

Er...ok bad description but seriously, just a thin line down the side with a little mustard - almost gives it a thai flavor!

 

[shoeguy]

What! You never told me that before. I know this dancer attending culinary school. She said that a master chef makes $100,000 plus annually (almost as much as a TTC ticket collector). Pocket change for an escort but pretty good money in the civilian world.

Yeah, thats where I started many years ago. Did my culinary training, did my apprenticeship, and gawked at the salary/wage. Most Ex. Chefs maybe pull in 80K and the hours SUCK. If you're lucky, you'll get in to a Hotel kitchen, where it's unionized, much better, you can only work 40hrs./week.

Also your salary/compensation is a reflection of which Chefs you have previously worked for.