Conference turris::cooks

4050.0. "Good Bye. An official note?" by CHEFS::MCDONALDA (Shockwave Rider comfortably numb) Tue Aug 29 1995 08:34

    OK Folks,
    
       With one and a half full working days to go, its time for me to
    admit that I'm outta here. My last day will be Thursday, 31st August
    1995 where upon, after a long visit to a suitable watering hole, I shall
    be de-badged and exit DEC. There then follows two weeks of ferocious
    activity in the Garden (where I shall attempt to lay 100 feet of path,
    and complete the rose arbour) before I start with my new company,
    Syntegra, based at sunny Fleet.
    
       I cannot begin to describe my saddness at being deprived of this
    conference in two days time. The wealth of culture, foods, and advice
    is staggering; and all imparted in a wonderful, friendly manner. I can 
    truely say I have never learn't so much about cooking in so short a
    time; my waistline prooves it. I have found recipes in this conference 
    which I have never enountered in any cookbook. And I'm not just talking 
    about exotic dishes; the classics are here, with many a regional (and
    mouth watering) variation. If I was to pick one highlight of my all too 
    short exposure to this community (for which I will eternally regret;
    what was I doing with my first six years at DEC?), then it must be the 
    cracking of Chicken Fried steak; see my entry of last week. An odd
    choice, you may think, but it has historical and family significance.
    
       I'm sure I may bump into British based members of this conference in
    my new company as Syntegra does alot of work with DEC. And who knows,
    with the Global nature of business these days, I sure I'll bump into
    international members of this conference.
    
    Good luck to y'all, and good cooking,
    Angus

Having grown up in the south, one may safely assume that I grew up on chicken
fried steak.  All the ladies (men only burnt meat outdoors back then in the
south) of my immediate and extended family served it routinely.  I never gave
much thought to it until I was on my own and trying to reproduce this wonderful
dish.  I eventually gave up, turning my culinary interests in other directions.

So it was with renewed enthusiasm that I read Angus' thesis on this subject a
couple of weeks ago.  That night my wife just couldn't understand why I was so
excited.  "It's only a recipie," she says.  But for me it represented a
potential breakthrough.  I might finally be able to bring this bit of my
childhood to our dinner table.

I'm sure many readers of this conference, much like my wife, couldn't understand
what the big deal was.  I did.

Thanks Agnus.  Your contributions will be missed.

cheers

    Angus,
    
    Best of luck to you. I'll certainly miss your voice in here.
    
    ~Beth

    Angus,
    
    Your contributions have been some of my favourites in this
    confererence. My heartfelt thanks for your superb culinary skill and
    for your sharing of your talents to the rest of us. All the best in
    your life after DEC (there *is* one, ya know! :)
    
    ~Sheridan~
    :^)
    

Yesterday was my 19th anniversary with Digital.  Tomorrow is my last day.  

This notes file has been my favorite since it was started almost 12 years ago,
and I will miss it and the people who contibuted to it.

Stay healthy, and cook well.  See you all on the Internet, and of course, at
Idylwilde Farms.

-jp

    
    
    A bientot, mon ami!!!
    
    
    -mike