mgross80

We are doing Xochimilco for the “rehearsal dinner”. Think we decided on bike tour as it includes local food spots on the route. Really looking forward to local food throughout the CDMX area.

Did you cheer for Urban? Biggest scumbag in SEC. How about Aaron Hernandez?

We do have an EO plant on site along with about 10 other units. The fact is you don’t use EO gas to make MDI. If it’s used to make polyols that’s great. Polyols is the part b for most applications and the EO at that state would be reacted out and not nearly as dangerous as the pure EO that is at the load racks. There are lots of bad chemicals that go into making MDI but the finished product has a very low toxicity when it isn’t hot.

I’ve worked in an MDI plant for the last 12.5 years we don’t use EO or PO. We use CO to make phosgene. The only plus to working at an MDI plant is no highly volatile gases.

If their union has negotiated these terms then that is wrong. I have worked in a union chemical plant for the past ten years and our biggest fight is on safety issues. We as union operators are the ones pushing for more stringent safety rules. Most people clump all unions together without having any real knowledge of actual unions. While unions do have their problems they have also done a lot of good.

Hawpe came to LSU as a closer and was drafted as a pitcher. Maybe one of LSU's most underrated players of all time.

Personally i got a good bit out of culinary school. My wifes cousin is currently enrolled at Nichols she enjoys it. You need to let your daughter know that the life of a professional chef is not what you see on TV. The hours are long and the pay is not great everywhere. Also you will work nights, weekends and holidays. Not to many restaurants offer much towards retirement packages unless you work for a chain or hotel. With all of this said it is also a very rewarding job that if you really enjoy cooking very gratifying. As for COOKBOOK go with The Escoffier Cook Book and guide to the fine art of cookery. Escoffier was thought by many as the best chef ever and is the father to most fine french cuisine. As some of the other posters have said let her go and work in a restaurant for a while and see for her self if that is something that she still wants.

Cook it like a stew with turnips you wont be disappointed.

Stroube's on third st if it is open. Best restaraunt in BR.

For hotel pans buy them new. You can find them locally at Sams. You might also want to look at Ducote's on Florida Blvd. I have found them to have the best prices in BR and they carry some used equipment. BigTray.com is also a good web site.