KeithL
Administrator 
Posts: 10,261
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Post by KeithL on May 13, 2019 9:00:21 GMT -5
Looks good. Too bad it's only a picture.  So where is your restaurant?
Sold at our restaurant, Moms angle hair pasta with meat sauce and meatballs. Sauce is simmered for 4 days / 8 hours each before serving to the public. Who does that? LOL  Camera used was a Nikon D3200 w DX 55-200mm lens Nothing fancy but I think it does an admirable job. Anybody hungry? 😋 |
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Post by novisnick on May 13, 2019 9:04:44 GMT -5
Looks good. Too bad it's only a picture. So where is your restaurant?
Sold at our restaurant, Moms angle hair pasta with meat sauce and meatballs. Sauce is simmered for 4 days / 8 hours each before serving to the public. Who does that? LOL Camera used was a Nikon D3200 w DX 55-200mm lens Nothing fancy but I think it does an admirable job. Anybody hungry? 😋 EMOSouth aka Alexandria, La. A little Mom & Pop family restaurant. January 25 we celebrated 33 years of service to the community. criticschoicecenla.com |
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Post by DavidR on May 13, 2019 9:09:53 GMT -5
When I do a Search for my missing thread I put 'Post your Favorite Picture' in the box Where to Search/Thread Title and my user name in the box Who to Search/Threads Created by. I get >>> (see link below)
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Post by monkumonku on May 13, 2019 9:51:02 GMT -5
Sold at our restaurant, Moms angle hair pasta with meat sauce and meatballs. Sauce is simmered for 4 days / 8 hours each before serving to the public. Who does that? LOL Camera used was a Nikon D3200 w DX 55-200mm lens Nothing fancy but I think it does an admirable job. Anybody hungry? 😋 There are 24 hours in a day and the sauce is simmered for 8 hours a day. What happened to the sauce the other 16 hours? Who does that? 🤔 I had the same question after reading Nick's post. Why only 1/3 of the day? Huh? |
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Post by novisnick on May 13, 2019 10:33:09 GMT -5
There are 24 hours in a day and the sauce is simmered for 8 hours a day. What happened to the sauce the other 16 hours? Who does that? 🤔 I had the same question after reading Nick's post. Why only 1/3 of the day? Huh? OK folks, obviously not in my business, that’s OK I’ll explain. You don’t leave a pot unattended and we aren’t open 24/7. So you need appropriate cooling time to prevent growth of pathogens. Long story how to appropriately do this. Proper reheating is required as well. Quick rapid cooling or heating saves lives! Dealing with public health is a serious issue and should never be taken lightly, Lives depend on proper food handling. Yep, I’ll joke about almost anything BUT food safety. Just like a frozen lasagna, many foods get better with longer cook times and then being frozen, defrosted and properly reheated when needed. Did you ever notice that with many foods we make in our homes? I hope this answers any question, I’m here if you have any others. Nick Critics Choice Inc. |
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Post by pedrocols on May 13, 2019 11:44:49 GMT -5
I had the same question after reading Nick's post. Why only 1/3 of the day? Huh? OK folks, obviously not in my business, that’s OK I’ll explain. You don’t leave a pot unattended and we aren’t open 24/7. So you need appropriate cooling time to prevent growth of pathogens. Long story how to appropriately do this. Proper reheating is required as well. Quick rapid cooling or heating saves lives! Dealing with public health is a serious issue and should never be taken lightly, Lives depend on proper food handling. Yep, I’ll joke about almost anything BUT food safety. Just like a frozen lasagna, many foods get better with longer cook times and then being frozen, defrosted and properly reheated when needed. Did you ever notice that with many foods we make in our homes? I hope this answers any question, I’m here if you have any others. Nick Critics Choice Inc. My next question will be how can I get a free meal?😋 |
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Post by novisnick on May 13, 2019 12:36:21 GMT -5
OK folks, obviously not in my business, that’s OK I’ll explain. You don’t leave a pot unattended and we aren’t open 24/7. So you need appropriate cooling time to prevent growth of pathogens. Long story how to appropriately do this. Proper reheating is required as well. Quick rapid cooling or heating saves lives! Dealing with public health is a serious issue and should never be taken lightly, Lives depend on proper food handling. Yep, I’ll joke about almost anything BUT food safety. Just like a frozen lasagna, many foods get better with longer cook times and then being frozen, defrosted and properly reheated when needed. Did you ever notice that with many foods we make in our homes? I hope this answers any question, I’m here if you have any others. Nick Critics Choice Inc. My next question will be how can I get a free meal?😋 Come to an EmoSouth meeting, you’re officially invited. 😁🎶🎶🎶🎶 |
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Post by monkumonku on May 13, 2019 15:50:15 GMT -5
I had the same question after reading Nick's post. Why only 1/3 of the day? Huh? OK folks, obviously not in my business, that’s OK I’ll explain. You don’t leave a pot unattended and we aren’t open 24/7. So you need appropriate cooling time to prevent growth of pathogens. Long story how to appropriately do this. Proper reheating is required as well. Quick rapid cooling or heating saves lives! Dealing with public health is a serious issue and should never be taken lightly, Lives depend on proper food handling. Yep, I’ll joke about almost anything BUT food safety. Just like a frozen lasagna, many foods get better with longer cook times and then being frozen, defrosted and properly reheated when needed. Did you ever notice that with many foods we make in our homes? I hope this answers any question, I’m here if you have any others. Nick Critics Choice Inc. Granted, you can't leave a pot unattended for 16 hours, but then I am wondering what is happening during the time you aren't simmering the sauce? If you let it sit there, wouldn't that create an environment for bacteria to grow? Do you refrigerate the sauce and then start simmering it again the next day? |
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Post by knucklehead on May 13, 2019 16:00:53 GMT -5
Hmmmmm....... Neither Hair Nick nor I deleted that thread either (and we don't know why anyone would have done so). However, it's always possible that the person who started it deleted it for some reason. (Or that it simply disappeared due to some sort of Proboards glitch.)
I started that thread. I don't know how I could have deleted it. Looks like it just vanished, poof! |
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Post by knucklehead on May 13, 2019 16:12:47 GMT -5
Here's a mushroom I spotted while playing a round of golf. I put a green golf ball next to it for scale. This thing was huge. Taken with my iphone. Pic has been compressed from 5mb to 1mb due to pro-boards limitation of 3mb.  |
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Post by mercury on May 13, 2019 16:24:57 GMT -5
 “California Dreamin” |
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Post by novisnick on May 13, 2019 18:04:19 GMT -5
OK folks, obviously not in my business, that’s OK I’ll explain. You don’t leave a pot unattended and we aren’t open 24/7. So you need appropriate cooling time to prevent growth of pathogens. Long story how to appropriately do this. Proper reheating is required as well. Quick rapid cooling or heating saves lives! Dealing with public health is a serious issue and should never be taken lightly, Lives depend on proper food handling. Yep, I’ll joke about almost anything BUT food safety. Just like a frozen lasagna, many foods get better with longer cook times and then being frozen, defrosted and properly reheated when needed. Did you ever notice that with many foods we make in our homes? I hope this answers any question, I’m here if you have any others. Nick Critics Choice Inc. Granted, you can't leave a pot unattended for 16 hours, but then I am wondering what is happening during the time you aren't simmering the sauce? If you let it sit there, wouldn't that create an environment for bacteria to grow? Do you refrigerate the sauce and then start simmering it again the next day? You can’t be serious, really? 🤔 |
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Post by monkumonku on May 13, 2019 18:11:52 GMT -5
Granted, you can't leave a pot unattended for 16 hours, but then I am wondering what is happening during the time you aren't simmering the sauce? If you let it sit there, wouldn't that create an environment for bacteria to grow? Do you refrigerate the sauce and then start simmering it again the next day? You can’t be serious, really? 🤔 Honestly, forgive me if this is a stupid question or maybe I am not reading your response correctly. You said you simmer your spaghetti sauce 4 days/8 hours each before serving it. That sounds to me like you spend 8 out of 24 hours on four separate days simmering your sauce. Pedrocols asked the same question, what happens during the other 16 hours? You replied that you can't let something simmer unattended 24/7. So maybe it is obvious that for 16 hours you just let it sit there? Really, maybe I am not getting this but I don't understand so please humor me and give me a serious answer. |
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Post by novisnick on May 13, 2019 18:30:00 GMT -5
You can’t be serious, really? 🤔 Honestly, forgive me if this is a stupid question or maybe I am not reading your response correctly. You said you simmer your spaghetti sauce 4 days/8 hours each before serving it. That sounds to me like you spend 8 out of 24 hours on four separate days simmering your sauce. Pedrocols asked the same question, what happens during the other 16 hours? You replied that you can't let something simmer unattended 24/7. So maybe it is obvious that for 16 hours you just let it sit there? Really, maybe I am not getting this but I don't understand so please humor me and give me a serious answer. I’m so very sorry, being in the restaurant business for so long I just didn’t understand that many would not understand how safe food works when feeding the public. Heating and cooling for of any king has strict requirements. The danger zone of food temperature is specific. It’s called time/ temperature danger zone. We reheat as quick as possible and then continue to cook on consecutive days. In the evening we cool the pot down just as quickly. We use a large hollow stick filled with water and frozen then inserted into the pot to drop the temperature very rapidly. Stirring to dissipate heat. Place into the refrigerator till morning and start the process over. Many restaurants either open a can and serve or make a quick 3 or 4 hour sauce. We believe that Moms sauce cooked in this fashion tastes much better. We’ve done it this way since we open, yes I’m spoiled! Moms sauce is the best and we share it with our community. I’ll gladly share whatever else I can. I pray this answers most of your questions. Again, I apologize for thinking you were not in earnest. 🙏♥️ |
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Post by monkumonku on May 13, 2019 20:01:05 GMT -5
Honestly, forgive me if this is a stupid question or maybe I am not reading your response correctly. You said you simmer your spaghetti sauce 4 days/8 hours each before serving it. That sounds to me like you spend 8 out of 24 hours on four separate days simmering your sauce. Pedrocols asked the same question, what happens during the other 16 hours? You replied that you can't let something simmer unattended 24/7. So maybe it is obvious that for 16 hours you just let it sit there? Really, maybe I am not getting this but I don't understand so please humor me and give me a serious answer. I’m so very sorry, being in the restaurant business for so long I just didn’t understand that many would not understand how safe food works when feeding the public. Heating and cooling for of any king has strict requirements. The danger zone of food temperature is specific. It’s called time/ temperature danger zone. We reheat as quick as possible and then continue to cook on consecutive days. In the evening we cool the pot down just as quickly. We use a large hollow stick filled with water and frozen then inserted into the pot to drop the temperature very rapidly. Stirring to dissipate heat. Place into the refrigerator till morning and start the process over. Many restaurants either open a can and serve or make a quick 3 or 4 hour sauce. We believe that Moms sauce cooked in this fashion tastes much better. We’ve done it this way since we open, yes I’m spoiled! Moms sauce is the best and we share it with our community. I’ll gladly share whatever else I can. I pray this answers most of your questions. Again, I apologize for thinking you were not in earnest. 🙏♥️ Thanks for the explanation! Yes, I was asking an earnest question and not trying to be funny or anything. And I also do notice a lot of times "leftovers" taste better because the food has had time to mix together so what you said makes sense. It's just that I thought this created an environment for germs but I see how you guard against it. So now I know!  |
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Post by novisnick on May 13, 2019 20:26:31 GMT -5
I’m so very sorry, being in the restaurant business for so long I just didn’t understand that many would not understand how safe food works when feeding the public. Heating and cooling for of any king has strict requirements. The danger zone of food temperature is specific. It’s called time/ temperature danger zone. We reheat as quick as possible and then continue to cook on consecutive days. In the evening we cool the pot down just as quickly. We use a large hollow stick filled with water and frozen then inserted into the pot to drop the temperature very rapidly. Stirring to dissipate heat. Place into the refrigerator till morning and start the process over. Many restaurants either open a can and serve or make a quick 3 or 4 hour sauce. We believe that Moms sauce cooked in this fashion tastes much better. We’ve done it this way since we open, yes I’m spoiled! Moms sauce is the best and we share it with our community. I’ll gladly share whatever else I can. I pray this answers most of your questions. Again, I apologize for thinking you were not in earnest. 🙏♥️ Thanks for the explanation! Yes, I was asking an earnest question and not trying to be funny or anything. And I also do notice a lot of times "leftovers" taste better because the food has had time to mix together so what you said makes sense. It's just that I thought this created an environment for germs but I see how you guard against it. So now I know! The most sacred thing I do is watch the welfare of my customers. Its a trust they show in our business to not harm anybody! Diligence is required to produce safe food for all these years, a task I take most seriously. Lives really do depend on these safeguards to be followed. Food handling is equivalent to microbiology! There are more things that can harm you then you’ll EVER know. Spores can not be killed but are extremely dangerous! Heat or cold can’t kill them and once present must be discarded. Rule of thumb we’ve used all these years. When in doubt, throw it out. It’s much easier and cheaper to discard suspect food then it is to do harm to even one person. We must remember that a portion of the population has immune problems, especially the elderly and very young. Sorry for going on and on but this is a very important part of my world as it pertains to my community and our business. Ill answers any questions I can about this topic as it is dear to me. I’m very passionate about food safety! |
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Post by knucklehead on May 13, 2019 21:09:23 GMT -5
I took a shot of this Monarch butterfly last year that landed on one of my golfing buddies. He sat there for 4-5 shots before departing for more interesting places.  |
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Post by pedrocols on May 13, 2019 21:48:59 GMT -5
I had the same question after reading Nick's post. Why only 1/3 of the day? Huh? OK folks, obviously not in my business, that’s OK I’ll explain. You don’t leave a pot unattended and we aren’t open 24/7. So you need appropriate cooling time to prevent growth of pathogens. Long story how to appropriately do this. Proper reheating is required as well. Quick rapid cooling or heating saves lives! Dealing with public health is a serious issue and should never be taken lightly, Lives depend on proper food handling. Yep, I’ll joke about almost anything BUT food safety. Just like a frozen lasagna, many foods get better with longer cook times and then being frozen, defrosted and properly reheated when needed. Did you ever notice that with many foods we make in our homes? I hope this answers any question, I’m here if you have any others. Nick Critics Choice Inc. Sir I salute you for running a restaurant for this long because that is such a hard job to do even if you enjoy it. It really is a tough job. |
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Post by mercury on May 13, 2019 22:05:48 GMT -5
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Post by novisnick on May 13, 2019 22:11:27 GMT -5
OK folks, obviously not in my business, that’s OK I’ll explain. You don’t leave a pot unattended and we aren’t open 24/7. So you need appropriate cooling time to prevent growth of pathogens. Long story how to appropriately do this. Proper reheating is required as well. Quick rapid cooling or heating saves lives! Dealing with public health is a serious issue and should never be taken lightly, Lives depend on proper food handling. Yep, I’ll joke about almost anything BUT food safety. Just like a frozen lasagna, many foods get better with longer cook times and then being frozen, defrosted and properly reheated when needed. Did you ever notice that with many foods we make in our homes? I hope this answers any question, I’m here if you have any others. Nick Critics Choice Inc. Sir I salute you for running a restaurant for this long because that is such a hard job to do even if you enjoy it. It really is a tough job. Yep, your first married to the restaurant and then the rest of your 𝙇𝙞𝙛𝙚 begins! Alarm at three in the morning? Don’t let the cops respond to the second one! That will cost $100.00 so will any other false alarm. So get your butt out of bed and drive 30 minutes to check it out, praying all the time that the restaurant is still there and nothing has happened to it! 🙏 I LOVE to cook and create but it’s usually that thing I don’t have time for. Yes I love it but there are many things you give up to do it. My solace is that I’m extremely involved in our community! Mrs novisnick is such a strong partner to help me help others. I’ve been on charitable boards for over 20 years and an officer of the state for about the same. All in volunteer status. 5 boards in all. One has had me as the treasurer where I’ve been honored to write checks to Children Miracle Network in sums totaling hundreds of thousands of dollars. What a great feeling to help others. I honestly believe God placed each of us here to serve one another. No apology for loving my savior and lord Jesus, or by whatever other name you may know him as. Don’t really know how I got here in my post, only to say God Bless each of you for being kind and generous to each other. Nick |
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