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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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180
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 26, 2008 7:17 PM
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> and tossed the can in the garbage can.
That's not very green. Why not recycle?
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1,787
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 26, 2008 3:40 PM
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...and I'm pretty sure Doc Chucks wife works for a prison
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38
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 26, 2008 3:08 PM
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>I've heard of DocChuck but I haven't come across his writings here. Folks mention him. As if he's something of a legend here in the Kraftfoods community.
Funny you should mention that Tommy, Doc Chuck had a reply in this thread yesterday. You have to read very quickly before the mods come thru and censor for our reading displeasure.
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138
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 26, 2008 2:02 PM
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I love "canned" spinach!
I'd buy a bag full every month and take them to my work. On coffee breaks, I'd carry a can opener and a can of spinach to the break room. Healthier than coffee and donuts!
While walking through the factory plant with my trusty can opener and a can of spinach, the workers would see me, they'd say: "oh...it's break time!"
Everybody would wait for me to do this. As if on cue, they'd go on about Popeye and Olive Oyle, and do the "Popeye, the sailor man" jingle with the "toot-toot"!
The girls chimed in about I was doing this so i could be "really strong" in minutes: "oooo...look at him, getting big", they'd quip.
The new hires or temp folks would look on with amazement and wonder when I whip out the can-opener to open the can of spinach, thinking this was a "one-time" joke.
Laughter abounds in the break room....but I didn't care and let nothing get under my skin as I savored canned spinach right out of the can.
Silently I finished the can while watching CNN news on cable and tossed the can in the garbage can.
I turned around and looked at everyone while smacking my lips. Some of the folks were licking their lips too with a wishful face to go home and taste some spinach. This never fails.
Give me canned spinach, any day!
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Posts:
138
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 26, 2008 1:12 PM
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About "jail food"...
I've heard so many stories about what jail food is really like.
But this one just tops 'em all. And I happened to be in THIS story.
I was at rundown plywood shack of a unknown family restaurant. It was a house to begin with and the bedrooms, dining room and livingroom was where you eat and all the cooking was done, you guessed it, in the kitchen. This was in the suburb of Cleveland, Ohio. The neighborhood was the polish - slavic kind of folks there.
Out of curiosity, I visited the "restroom". Shore 'nuff, it was your "regular" bathroom, complete with a medicine cabinet too! On the door, the sign says it's for both, men and women.
And I walked in the house and sat down and read the menu because I heard the cooking is great there. And it was!
While reading the menu and looking at select items of steaks and porkchops, a phone loudly rang at the front door of the house. A waitress answered the phone and hung up. With no regards to the social etiquette and professionalism, she yelled across the house, over everybody's heads, to the kitchen window where we could see people bustling inside: "3 GRAND SLAMS!"
When the same waitress started taking my order, I politely told her that I couldn't help overhearing her saying something about the "3 grand slams" and I didn't see anything as advertised in their makeshift menu.
The waitress (she was kinda nice looking but didn't have such "groomed" manners) lean back and laughed her heart out. I could see all of her nice teeth but she opened her mouth too big. I was embarrassed and looked around the room but nobody cared and went right on eatin'. She had on a waitress' skirt on too, just like when I was a kid back then.
After she finished laughing, she looked at me and asked me if I was "joking". I frozed and wondered maybe she might throw me out of the restaurant.
She replied the the grand slams where meals they make up whatever meat they got cooking, along with some fresh steamed vegetables, real mashed potatoes n' gravy and dinner roll and butter. They'd box the meals up in a box and set it aside for the local policeman to pick it up and take it to the town's jail for the "criminals".
When she said "criminals", she kinda let the word roll off her tongue as if the "criminals" weren't bad people, just poor folks down on their luck.
Hmm...I thought, right there and then: to get free good food like that, all I have to do is go to "that" jail.
I left behind a big tip for her. 
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138
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 26, 2008 12:46 PM
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> LOL Eemma, I'm glad you didn't say like "Navy" food.
> They have great food, actually. It's something they
> y pride themselves on and we learned in boot camp all
> about Navy chefs and how White House chefs are Navy
> chefs and how they value having some of the best food
> of all of the military branches.
>
> Tommy, you're funny. You should stop building food
> machines and do comedy. I have a couple of cats. I
> wonder if PETA or the Humane Society would stop by if
> I blasted the video from my speakers? Hmm.
>
> I do have to wonder, though, if Tommy and DocChuck
> are related. I see a lot of similarities in the sense
> of humor here.
Sky man!
You're correct about Navy cooks. Many cooks I've run into used to cook in the Navy. And I love their food and cooking style!
There was this orphanage I rememeber reading about. And the kids in the story commented the great breakfast, lunch and dinners during their times there. The administrator was asked to comment on that and she mentioned it was the "old" guy in the kitchen they had hired to do all the cooking. She remembers interviewing the old man and after asking him about his cooking expertise, she hired him right on the spot. He was a retired Navy cook.
After reading that story, my perception of the great Navy cooks is forever "forged".
I did stop building the machines because Nestle' food plants (Stouffer Foods) had places such as Ohio, South Carolina and Utah. And that meant intensive traveling which I don't like to do. The pay was great, but I missed home-cooked foods and my kids.
I've heard of DocChuck but I haven't come across his writings here. Folks mention him. As if he's something of a legend here in the Kraftfoods community.
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Posts:
138
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 26, 2008 12:30 PM
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> I suspected the water was warm and wiped off just to
> warm the knife to make the frosting spread easier and
> that is the case. I also thought you might
> appreciate her hint of adding a drop or two of milk
> to thin the frosting if it was difficult to frost the
> cake without pulling crumbs off the cake.
Emma,
A power greater than us bless you for answering my question, and also about adding some drops of milk to the frosting to help the frosting process.
I shall remember your sincere kindness.
Thank you.
Post Script: I like your story about jail-food! 
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Moderator_Sky
Posts:
1,521
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 23, 2008 8:41 AM
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LOL Eemma, I'm glad you didn't say like "Navy" food. They have great food, actually. It's something they pride themselves on and we learned in boot camp all about Navy chefs and how White House chefs are Navy chefs and how they value having some of the best food of all of the military branches.
Tommy, you're funny. You should stop building food machines and do comedy. I have a couple of cats. I wonder if PETA or the Humane Society would stop by if I blasted the video from my speakers? Hmm.
I do have to wonder, though, if Tommy and DocChuck are related. I see a lot of similarities in the sense of humor here.
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Posts:
807
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 22, 2008 10:04 PM
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I think the best way to describe "classic" jail food is like poorly made school food -- or maybe army food - made with powdered eggs and such. I think also it is often only a few days of meals to be repeated over and over -- and over. [One man told me they had canned spinach every day for two months as the vegetable. Canned spinach is nasty to me and to have to eat it every day would be just horrible to me!]
My mom made all her food from scratch. Homemade spaghetti sauce, soups and stews -- and she still makes the worlds best white bread rolls ever! I suspect she "supplemented" the meal money she was given because she would have been ashamed to make anything less than good tasting food. She often would cook extra large meals at home so she could take the “extra” to the jail for the detainees.
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1,965
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 22, 2008 9:41 PM
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> I have also heard jail food is not good -- but I know
> that is not always true. My Mom worked as a
> deputy at a county jail and did meals for the
> prisoners. I can guarantee you she did not make
> classic "jail food" when she was there.
ok-ok-ok...since the origional question was answered, I am going to veer of topic...EMMA, please tell me what classic jail food is...i have gotta know... and then what did she make in comparison to 'classic jail food'?
one of my employees, well, a couple of them have been in the 'clink' once or twice, and tell me that the food was horrid... one of them actually worked in the kitchen...
just outta curiosity...
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Posts:
807
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Re: Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 22, 2008 7:12 PM
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I have also heard jail food is not good -- but I know that is not always true. My Mom worked as a deputy at a county jail and did meals for the prisoners. I can guarantee you she did not make classic "jail food" when she was there.
I suspected the water was warm and wiped off just to warm the knife to make the frosting spread easier and that is the case. I also thought you might appreciate her hint of adding a drop or two of milk to thin the frosting if it was difficult to frost the cake without pulling crumbs off the cake.
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Posts:
138
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Michele McAdoo's training video: "How To Frost A Cake"
Posted:
Nov 22, 2008 6:22 PM
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Hello folks.
I'm embarrassed at first to submit a post here on the Message Board, in part because I consider myself somewhat an expert in the food industry, from building state of the art food machines at Nestle', a line cook at nursing homes and country clubs, mexican restaurant startups, big church dinners and fund raisers, to my little private stash of recipes.
After clicking on "Cooking School" and then clicking on "How To Videos", I came across Michele McAdoo's video entitled "How To Frost A Cake".
I watched the video and I happen to be one of those folks that just don't quite get it with audio sound, etc. I couldn't understand what Ms. McAdoo said but she visually demonstrated the "frosting" process in the video very well and I can pretty much figure that out.
All in all, the video was very well done and quite professional.
I noticed that her blouse matched to the decor and colors of the kitchen studio where this video was shot. I wish I could do that in my kitchen but I don't have any clothes that can match my kitchen so I can have that "well-lit kitchen studio" experience.
I could use my contactor flood lights from the garage and light up my kitchen more brighter to give it that "studio-look".
I do have a purple apron I use when I don't want my church whites get splattered from cooking after church.
I also noticed that the visual area under the cabinets in the video was well lit, eliminating any shadows. That makes for a nice appealing kitchen, alot of marketing appeal.
I've seen at Walmart and Home Depot under the cabinet lighting kits you can buy and install in your own kitchen and get ready for your own how-to-video shoot!
Anyway, back to the original question.
In the video, a frosting knife was dipped in a container of water. I assumed it's water. But after the dipping, the knife was wiped with a matching kitchen towel before the frosting process.
And again I couldn't understand what was being said about the reason for dipping the frosting knife in water and wiping it off. So, in the attempt to better understand what was being said I cranked up my Sound Blaster by Dell and could hear McAddo's voice booming through out the house. The kitty cat, Elaine, was not very happy and became quite alarmed.
I was going to let the computer speakers and subwoofter blast away and watch the kitty go berserk some more but I'm afraid the People For the Ethical Treatmeant of Animals might stop by, throw me in jail and make me eat jail food.
I hear jail food is not that good.
Anyway, back to the question.
So, whats with dipping the frosting knife in water s'all about?
Thanks folks.
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