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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
201
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Posted:
Mar 20, 2007 3:53 PM
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Highly inappropriate, sorry.
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Posts:
1,381
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Posted:
Mar 20, 2007 3:38 PM
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> I agree with kopperhead: creepy and inappropriate. I
> was especially creeped out by the "skin you like to
> touch" one. It reminded me of Hannibal Lecter.
> GROSS.
EWWWW!
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Posts:
11
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Posted:
Mar 20, 2007 12:45 PM
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I agree with kopperhead: creepy and inappropriate. I was especially creeped out by the "skin you like to touch" one. It reminded me of Hannibal Lecter. GROSS.
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Posts:
512
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Posted:
Mar 20, 2007 9:32 AM
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I also posted the following on the "anyone can reply" board but thought it belonged in this one as well.
When humor goes, there goes civilization.
--Erma Bombeck
Quote of the day! I think it fits.
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Posts:
289
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Posted:
Mar 20, 2007 9:17 AM
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I still think they are creepy and inappropriate. Especially his wedding ring comment.
Kraft, delete me if you want, but this is turning into a very uncomfortable discussion.
Pam stated that this board is not a singles site or dating site. But all's you do is delete my comment when I complain about inappropriately personal posts. This is a food board, not a chat room, people!!
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Posts:
1,965
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Posted:
Mar 19, 2007 10:39 PM
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chef bill... you are a breath of fresh air around here. you are so kind with you tips and wisdoms. as a chef. i appreciate it. i work ina small irish pub in nashvegas, and am always looking for ideas for things. thanks again!!!!
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Posts:
269
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Posted:
Mar 19, 2007 9:06 PM
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> Hi sexilexi7,
>
> I have been developing a menu I believe you will
> like and have designed yet another one of my
> "wonders" for your dinner delight. Let's see now,
> since I am on the coast of Maine...we'll start with
> an appetizer of:
>
> -Consomme' of mussels and seaweed, laced with a hint
> of sea urchin paste.
>
> -The entree will be my signature coastal meal... of
> anchovy stuffed squid (a 10-armed cephalopod) with
> curry flavored bachmel sauce, sauteed green kelp, and
> white cattail korms (tastes like a potato).
>
> - A jellied side salad of smoked eel on a bed of sea
> fern with lo-cal house dressing.
>
> - Dessert will be a lemon flavored "fresh" snow
> sorbet.
>
> - The wine to compliment this epecurean delight will
> be Rosemont Estate Diamond Label Chardonnay from
> Southeastern Australia, vintage 2004 .
>
> I hope this meets with your satisfaction.
>
> Chef Bill
>
> Chef Bill says: " A wedding ring is like a
> tourniquet. It stops your circulation".
Sounds delish!! But ditch the cheap wine..
And what's with the "wedding ring" comment?? Don't you like being married??
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Posts:
424
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Posted:
Mar 19, 2007 2:46 PM
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Hi Mandi lou,,
Thank you for your vote of confidence. If have upset anyone, I apologize.
The "apple pie without it's cheese is like a hug without a squeeze" saying was taught to me as a child by my 90 year old grandmother. Whenever she'd serve apple pie, usually warm, she would put a wedge of cheddar cheese on the side. When one took a bite of the pie, they also took a small piece of the cheddar cheese at the same time. Actually it's quite delicious. I believe it originated in New England.
Chef Bill sez: "For better results, bait your mousetrap with peanut butter, not cheese. Why? Because it stays on better and the "mousies" prefer it over cheese." 
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Posts:
55
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Posted:
Mar 19, 2007 12:49 PM
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> I, for one, find Lottie to be one of the most
> thoughtful people in this community!
I agree Vernita. Lottie's one of the sweetest, most helpful posters here, along with Mrs. R and Miss Varla. I wish Miss Varla would come back, but SOME people just couldn't be nice to that sweet woman. She doesn't HAVE to eat fresh food if she doesn't want to, you know.  
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Posts:
512
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Posted:
Mar 19, 2007 11:34 AM
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kopperhead, sorry if you find Chef Bill's "tips" to be inappropriate & creepy. I myself find them to be rather funny. You should read some of his others in the other message board topics. He is hilaroius! Keep em coming Chef Bill, I enjoy reading you perspective on life. Except the one about the apple pie w/out the cheese is like a hug w/out the squeeze. I can't imagine cheese in my apple pie.
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Posts:
1,381
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Posted:
Mar 18, 2007 2:09 PM
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YUM-O!! Sounds great, Bill! Especially if you're a fish!
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Posts:
424
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Posted:
Mar 18, 2007 11:47 AM
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Hi sexilexi7,
I have been developing a menu I believe you will like and have designed yet another one of my "wonders" for your dinner delight. Let's see now, since I am on the coast of Maine...we'll start with an appetizer of:
-Consomme' of mussels and seaweed, laced with a hint of sea urchin paste.
-The entree will be my signature coastal meal... of anchovy stuffed squid (a 10-armed cephalopod) with curry flavored bachmel sauce, sauteed green kelp, and white cattail korms (tastes like a potato).
- A jellied side salad of smoked eel on a bed of sea fern with lo-cal house dressing.
- Dessert will be a lemon flavored "fresh" snow sorbet.
- The wine to compliment this epecurean delight will be Rosemont Estate Diamond Label Chardonnay from Southeastern Australia, vintage 2004 .
I hope this meets with your satisfaction.
Chef Bill
Chef Bill says: " A wedding ring is like a tourniquet. It stops your circulation".
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Posts:
269
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Posted:
Mar 18, 2007 11:08 AM
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So Chef Bill, where's my dinner??
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Posts:
1,381
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Posted:
Mar 17, 2007 4:34 PM
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> Good Morning sexilexi7,
> In answer to your question about me being hot
> looking...
> I am only "hot looking" when I've been working in a
> hot kitchen all day. Is that what you mean??
Oh, I'm sure it is, Chef Bill. Why don't you rustle up a gourmet dinner for Lexi, and an extra great dessert?
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Posts:
424
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Posted:
Mar 17, 2007 7:47 AM
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Good Morning sexilexi7,
In answer to your question about me being hot looking...
I am only "hot looking" when I've been working in a hot kitchen all day. Is that what you mean??
Chef Bill sez: "More rabbits than chefs have made their millions".
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