I put coffee creamer in my "gourmet coffee" what does that mean?
Or what if it's a "gourmet" coffee creamer made with fresh cream steeped in vanilla bean with diamonds sprinkled in it and topped with angel tears, does that still make it questionable?
...my random thoughts for the day....
Well..................I think you're gonna have .... GOURMET POOPIES!!!
all sparkley from all themz diamonds that gonna go straight down to your a#@e!! hahahahahahaha
As for coffee creamer???? mmmmmmmm NEVER putting that stuff down my throat! Would rather have good black ITALIAN coffee! and those sparkly diamonds on my fingers!!
I put coffee creamer in my "gourmet coffee" what does that mean?
Or what if it's a "gourmet" coffee creamer made with fresh cream steeped in vanilla bean with diamonds sprinkled in it and topped with angel tears, does that still make it questionable?
...my random thoughts for the day....
Remember that really expensive gourmet coffee that costs hundreds a pound and is harvested thru animal dung? (Can't remember the details)
But, again, one persons' gourmet is (literally) someone else's crap.
I put coffee creamer in my "gourmet coffee" what does that mean?
Or what if it's a "gourmet" coffee creamer made with fresh cream steeped in vanilla bean with diamonds sprinkled in it and topped with angel tears, does that still make it questionable?
...my random thoughts for the day....
Remember that really expensive gourmet coffee that costs hundreds a pound and is harvested thru animal dung? (Can't remember the details)
But, again, one persons' gourmet is (literally) someone else's crap.
This is why I don't drink coffee! Well, that and the fact that I don't like it.
I put coffee creamer in my "gourmet coffee" what does that mean?
Or what if it's a "gourmet" coffee creamer made with fresh cream steeped in vanilla bean with diamonds sprinkled in it and topped with angel tears, does that still make it questionable?
...my random thoughts for the day....
Remember that really expensive gourmet coffee that costs hundreds a pound and is harvested thru animal dung? (Can't remember the details)
But, again, one persons' gourmet is (literally) someone else's crap.
This is why I don't drink coffee! Well, that and the fact that I don't like it.
Just stick to the Walmart brand...designed for those of us who can't afford crap!!!
I put coffee creamer in my "gourmet coffee" what does that mean?
Or what if it's a "gourmet" coffee creamer made with fresh cream steeped in vanilla bean with diamonds sprinkled in it and topped with angel tears, does that still make it questionable?
...my random thoughts for the day....
Remember that really expensive gourmet coffee that costs hundreds a pound and is harvested thru animal dung? (Can't remember the details)
But, again, one persons' gourmet is (literally) someone else's crap.
lol...never thought I would have to Google "cat poop coffee" but there's a first for eveything!
http://en.wikipedia.org/wiki/Kopi_Luwak
POOP COFFEE....http://en.wikipedia.org/wiki/Kopi_Luwak, although I remain convinced this is an urban myth.
Oh wow, who would apply for the job of "harvesting" those beans? That's a really sh#@ty job, har de har har!
Just stick to the Walmart brand...designed for those of us who can't afford crap!!!
BIG LOL! on that one!
Ok I'm refusing to click on those "poop coffee" links....I like my morning Joe too much.
Because you're taking something created by hobbyists (as this particular thread is not in the Business forum), and in so many words, pinning it on professionals. Do you tell your customers that the recipes they are reading come from non-professional, non-business owners who are brainstorming for fun?
Dude, like no one is like restricted to like just one forum.
There's no great gulf fixed between the business forum and the other ones. People enjoy & post because knowlegeable people will answer.
Like duh.
Snarks said 'cake decorators' --apparently she doesn't pedigree each and every poster when speaking to her clients.
So like when you get your team of pastry chefs and cake decorators, hire another dozen or more folks and open up a shop that attracts tv crews and tons of customers that generate enough income to pay all those folks--have your vanilla blended special etc. then like:
Breaking News Like Breaking News be sure to tell all your potential clients that hobbyists are like posting in the gourmet thread.
Well, it is a good thing there is anonymity here, I am sure if some clients read this thread they would be impressed.
Well, I'm just taking a stab in the dark here, but I'm betting that you don't disclose that many, if not all, of the bakers contributing to that thread are in fact hobbyists/non-business owners/non-pros (however you would like to describe them is moot since there is no way any of us could know who all of them are or what they do in the real world). And that, my friend, is shady.
If you want to send spies out to work for your competitors and get a hold of their super secret recipes, then print those babies out for your customers to peruse, at least you'd be comparing yourself to actual businesses and known professionals. Still shady, but at least you're comparing apples to apples.
Taking that thread and pitting hobbyist recipes against your own to make a point about home bakers and their skill set - because, let's face it, that is exactly what you're doing - is disingenuous at best and unethical at worst.
Please read page 1 of that thread where someone asks Macsmom (I love her and use her mmf recipe, I am in no way discrediting her at all), but anyway, she's asked what she would charge for these "gourmet" cakes.
She answers that she charges $4 to $5 per serving.
I'd say that's not hobbyists shooting the breeze......sounds like business folk discussing their product/pricing.
So in fact that thread DOES indeed have pro's who sell their cakes.....therefore Snarks is comparing apples to apples.
She can then take this info and use it to support why her prices may be higher.
See where this is going?......It's a great marketing tool only I didn't even realize it until now.
In closing I'd like to say I did have 2 glasses of Cabernet with dinner, so I apologize for rambling.
I think this thread has turned in a very strange direction
You think??? Crap is crap is crap...
Is that a professional cat or a scratch one??
you are so warped! but that's why I luv ya!
Is that a professional cat or a scratch one??
TOO funny!
Is that a professional cat or a scratch one??
Is there a difference? it's the wine....clouding my thoughts....
Is that a professional cat or a scratch one??
tee hee
If someone is selling cake, doesn't that make them a professional ?
Way to answer my question with another question! Let the evasive maneuvers begin!
Okay, rather than a question how about this ? The definition of professional is undertaken or engaged in as a means of livelihood or for gain, so as soon as you gain ie: take money for a cake you are a de facto professional, and that is certainly the case in my state. It is ABSOLUTELY FAIR GAME to compare the methods we use and compare them, without derisive adjective, to methods used by other people who take money in exchange for baked goods.
Wow. You're doing everything possible to not answer my question. I gotta give you some mad law school props for that!
Well, I'm just taking a stab in the dark here, but I'm betting that you don't disclose that many, if not all, of the bakers contributing to that thread are in fact hobbyists/non-business owners/non-pros (however you would like to describe them is moot since there is no way any of us could know who all of them are or what they do in the real world). And that, my friend, is shady.
If you want to send spies out to work for your competitors and get a hold of their super secret recipes, then print those babies out for your customers to peruse, at least you'd be comparing yourself to actual businesses and known professionals. Still shady, but at least you're comparing apples to apples.
Taking that thread and pitting hobbyist recipes against your own to make a point about home bakers and their skill set - because, let's face it, that is exactly what you're doing - is disingenuous at best and unethical at worst.
OK fact check: Snarky didn't say she disses the people on the macsmom gourmet thread. She said she shows them to her customers as evidence that many bakers make their "gourmet" cakes using flavorings & box mixes while her bakery doesn't. See the difference in these statements:
1) Baker A uses coffee creamer & box mix
2) Baker A's cakes taste artificial and are nowhere near as delicious as my cakes.
1 is simply stating fact and 2 is making value judgments which would be considered bashing or putting the competitors down. Nowhere did Snarky say anything akin to statement 2. She never said that those people are BAD or wrong. Just different. It is is the readers of this forum who put those words into Snarky's mouth.
The purpose of pointing out facts is to present all available options so that the customer can make an informed decision about what she wants. Of course another purpose would be to present your business's strengths and advantages. A business owner would be remiss if she didn't do that. Bashing competitors is not the goal.
And FWIW the majority of posters in the gourmet thread are business owners (with licensed businesses, kitchens &/or storefronts) and home bakers who sell their cakes - making them business professionals too. They weren't a bunch of mommies asking what they can make for their son's kindergarten class or for their next potluck. They were specifically asking about what sells and how to make it.
POOP COFFEE....http://en.wikipedia.org/wiki/Kopi_Luwak, although I remain convinced this is an urban myth.
It's not. They're from Java and their quite popular here in Indonesia. Can't say I can tell the difference though between it and fresh beans from the grocery store.
Hey Snarky!! I loved the little kitten avatar you used to have. I miss seeing it when you make a post. Yes, your cupcake looks nice, but the kitten was much cuter.
Because you're taking something created by hobbyists (as this particular thread is not in the Business forum), and in so many words, pinning it on professionals. Do you tell your customers that the recipes they are reading come from non-professional, non-business owners who are brainstorming for fun?
Dude, like no one is like restricted to like just one forum.
There's no great gulf fixed between the business forum and the other ones. People enjoy & post because knowlegeable people will answer.
Like duh.
Snarks said 'cake decorators' --apparently she doesn't pedigree each and every poster when speaking to her clients.
So like when you get your team of pastry chefs and cake decorators, hire another dozen or more folks and open up a shop that attracts tv crews and tons of customers that generate enough income to pay all those folks--have your vanilla blended special etc. then like:
Breaking News Like Breaking News be sure to tell all your potential clients that hobbyists are like posting in the gourmet thread.
Wow. You've finally managed to give me a headache with one of your posts, K8! I'm shocked it's taken this long. At least the word "emulsifier" didn't make an appearance.
All I'm saying is that you can't just assume that everyone here who shares a recipe is a pro, so you can't treat them as such. This is the internet. People can be whomever they want to be, and no one can prove otherwise. Same with big time peeps. Who knows what cake celeb might be here under a low key pseudonym? You never know with the internet, so it's probably best to stick with what you do know in the real world. Yeah?
(K8, if you wish I can insert a bunch of "like"s for you, since you clearly need that kind of thing in your life. That is, unless you were just trying to be a b!tch. )
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