SHOULD I DO IT?!

[Raggleflaggle]

http://nwga.craigslist.org/cto/3983118677.html

 

DO WANT

what say ye?

[king bee66]

i think you already know the answer

[Radim]

Looks like it'll rust through when you touch it....... buy it.

[Tristin]

That bitch is pretty rusty... Id probably buy it and part it out. 

 

 

 

 

Dibs on grille :angel:

[king bee66]

if nothing else you can swap the motor into your b210.  maybe youll have better luck going up hills with an l16

[Raggleflaggle]

if nothing else you can swap the motor into your b210.  maybe youll have better luck going up hills with an l16

heh. i know, right? but with my luck, i'll get it over the hill and then it'll break down on the other side..

[jalen]

I say grab it! if it was in the the northwest it would be gone already.

[jalen]

That bitch is pretty rusty... Id probably buy it and part it out. 

 

 

 

 

Dibs on grille :angel:

 

 

Dibs on head light surrounds  :P

[Tristin]

Dibs on head light surrounds  :P

 

You cant even afford them... nice try. 

[jalen]

ohh yes i could 

[Tristin]

ohh yes i could 

 

Youre too busy blowing your dishwashing tips on $5.10 coffee.

[TENDRIL]

noob

[datzenmike]

Anyone who buys Starbuck$ coffee has priorities wrong. For two coffees you could buy a pound of good coffee and drink 10 cups of it while working on their Datsun.

 

 

For $700?.... no. If running under it's own power maybe $350. Lot of work to part out and then only doing someone else a favor. Better to have a 510 and use for parts and spares.

[squatches]

anybody on here end up getting it?  I was talking to him yesterday trying to work out a trade said it was sold this morning.

[jalen]

Youre too busy blowing your dishwashing tips on $5.10 coffee.

this is true, very very true. Its okay im still a pantry cook.

[king bee66]

sounds like someone gave the prep a fancy title

[jalen]

sounds like someone gave the prep a fancy title

A prep cook is not a panrty cook.

 

 

Kitchen chain of command 

 

 

DIshwasher 

Expediter

Line/ Prep cook

Pantry Chef (Gard Manger): The pantry chef is in charge of all cold items, from salad and hors d’oevres to cold sauces and dressings. One big aspect of this job is making the food appear presentable.

Fry cook

meat, fish, vegetable cook.

Saucier

station chef

Pastry chef

Sous chef

Executive chef.

[Tristin]

So you just make salads?- sweet. 

 

 

[Raggleflaggle]

glad somebody else got it. i don't even have $700....

[jalen]

Pretty much, you have to start somewhere.

[king bee66]

A prep cook is not a panrty cook.

 

 

Kitchen chain of command 

Pantry Chef (Gard Manger): The pantry chef is in charge of all cold items, from salad and hors d’oevres to cold sauces and dressings. One big aspect of this job is making the food appear presentable.

 

i know kitchens pretty well and that still sounds like a prep to me, call it a cold prep or a vegetable prep. also, generally the expo is in charge of making food appear presentable, but whatever, you quoted wikipedia so you must know your stuff.

[Raggleflaggle]

i should have named the thread kitchen wars.

[king bee66]

you should have just bought that car instead of making a thread about it :P

[Raggleflaggle]

shoulda, coulda, woulda... 

who got it?

[jalen]

i know kitchens pretty well and that still sounds like a prep to me, call it a cold prep or a vegetable prep. also, generally the expo is in charge of making food appear presentable, but whate0v0.er, you quoted wikipedia so you must know your stuff.

That's actually not from Wikipedia :poke: Also have been around kitchens since i was 8. Either as a hostess, waiter, dish washer, prep or pantry cook, Hopefully a chef one day.

 

Different kitchens have different names for there jobs. but the generic position as a prep. Is prepping food to be cooked. Peeling vegetables, Pulling out foods to thaw, skewering kabobs....Pretty much the tedious work nobody else really wants to, which is also why they use dishwashers as preps also. And if you think about it a pantry cook is still cooking foods and also making salads, dips, dressings, and hor d'oeuvres. Not much prepping involved, everything is on there lines.

 

 

 

 

http://www.gatewaygourmet.com/blog/culinary-career/types-of-chefs/