Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 Stimulus > Just a note, I got an email from Lee, who writes Baking Low Carb to > let me know that this and many recipes on this site are hers.. Response This is something I have been wondering about. Perhaps the entre-pray-newer in me or maybe just the lazy fellow who does not like to cook for one or when not being paid to do so. I understand from having been on one of the Cuy list that in Florida there are at least two retail stores that are all lowcarb. At one time in Houston I worked for a caterer who when asked for a cake for diabetics would send me to a business that is not where it used to be and the other businesses in the same building, posh River Oaks area were very nice and got the name for me but believe they are out of business. They also had candies and nuts and so forth. I wondered similar things when I was on lf. Why were there not businesses that cater to such a large clientale? No pun intended. So I guess I am also wondering how does one put together a set of products and suppliers like the D' lite folks have or build a portfolio of products to offer without drawing fire, rightly or wrongly from those who are used as springboards/resources and indeed what if any arrangements need to be made so that products can be produced on a scale that would lower overhead per unit and convert to lower retail prices and greater availability. This has always really bothered me when I occasionally overdo salt and need to cut back. How can it cost a third more to not put salt in a can of green peas? Randy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 What the hell was that??? LOL sorry, I didn't catch any of that? did it have to do with the post of mine?? You have beautiful english, but this girl is from a small town in iowa and your gonna have to tame it down to high school level for me........sorry......Annie > >Stimulus > > > Just a note, I got an email from Lee, who writes Baking Low Carb >to > > let me know that this and many recipes on this site are hers.. > >Response > > >This is something I have been wondering about. Perhaps the >entre-pray-newer >in me or maybe just the lazy fellow who does not like to cook for one or >when not being paid to do so. I understand from having been on one of the >Cuy list that in Florida there are at least two retail stores that are all >lowcarb. At one time in Houston I worked for a caterer who when asked for >a >cake for diabetics would send me to a business that is not where it used to >be and the other businesses in the same building, posh River Oaks area were >very nice and got the name for me but believe they are out of business. >They also had candies and nuts and so forth. I wondered similar things >when >I was on lf. Why were there not businesses that cater to such a large >clientale? No pun intended. So I guess I am also wondering how does one >put together a set of products and suppliers like the D' lite folks have or >build a portfolio of products to offer without drawing fire, rightly or >wrongly from those who are used as springboards/resources and indeed what >if >any arrangements need to be made so that products can be produced on a >scale >that would lower overhead per unit and convert to lower retail prices and >greater availability. This has always really bothered me when I >occasionally overdo salt and need to cut back. How can it cost a third >more >to not put salt in a can of green peas? > >Randy > > > > _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 What the hell was that??? LOL sorry, I didn't catch any of that? did it have to do with the post of mine?? You have beautiful english, but this girl is from a small town in iowa and your gonna have to tame it down to high school level for me........sorry......Annie > >Stimulus > > > Just a note, I got an email from Lee, who writes Baking Low Carb >to > > let me know that this and many recipes on this site are hers.. > >Response > > >This is something I have been wondering about. Perhaps the >entre-pray-newer >in me or maybe just the lazy fellow who does not like to cook for one or >when not being paid to do so. I understand from having been on one of the >Cuy list that in Florida there are at least two retail stores that are all >lowcarb. At one time in Houston I worked for a caterer who when asked for >a >cake for diabetics would send me to a business that is not where it used to >be and the other businesses in the same building, posh River Oaks area were >very nice and got the name for me but believe they are out of business. >They also had candies and nuts and so forth. I wondered similar things >when >I was on lf. Why were there not businesses that cater to such a large >clientale? No pun intended. So I guess I am also wondering how does one >put together a set of products and suppliers like the D' lite folks have or >build a portfolio of products to offer without drawing fire, rightly or >wrongly from those who are used as springboards/resources and indeed what >if >any arrangements need to be made so that products can be produced on a >scale >that would lower overhead per unit and convert to lower retail prices and >greater availability. This has always really bothered me when I >occasionally overdo salt and need to cut back. How can it cost a third >more >to not put salt in a can of green peas? > >Randy > > > > _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 Annie, thank you for the compliment on my language skills though I guess I have proved once again a theory that dawned on me while I was studying at the University of Houston and paying for it by driving trucks through east and central Texas nights to pay for my schooling. Needless to say I was being schooled in more than one way as I interacted with other truckers, night time freight workers and truck stop personel. Move enough freight though and those hamburgers and fries with Dr. Pepper do not set up on you. Back to the dawning light though. As one learns more and more there is less of the total he knows that can be quickly and succinctly communicated to others. The Bible says something like much learning is a drudge and of course too many words can confuse one. Also, this tends to mean that often those among us who are totally brilliant, those like Dr. A are often thought to be crazy or at least that they have become dull from too much learning. To the questions restated so that I do not seem so dull. If I want to open a store, restraunt, cafe, bakery, and/or spa that caters to lf and/or lc folks how do I do so? How do I avoid unfairly using other peoples recipes without giving them thier due? Re: Questions/tyrade > What the hell was that??? LOL sorry, I didn't catch any of that? did it have > to do with the post of mine?? You have beautiful english, but this girl is > from a small town in iowa and your gonna have to tame it down to high school > level for me........sorry......Annie > > > > > > >Stimulus > > > > > Just a note, I got an email from Lee, who writes Baking Low Carb > >to > > > let me know that this and many recipes on this site are hers.. > > > >Response > > > > > >This is something I have been wondering about. Perhaps the > >entre-pray-newer > >in me or maybe just the lazy fellow who does not like to cook for one or > >when not being paid to do so. I understand from having been on one of the > >Cuy list that in Florida there are at least two retail stores that are all > >lowcarb. At one time in Houston I worked for a caterer who when asked for > >a > >cake for diabetics would send me to a business that is not where it used to > >be and the other businesses in the same building, posh River Oaks area were > >very nice and got the name for me but believe they are out of business. > >They also had candies and nuts and so forth. I wondered similar things > >when > >I was on lf. Why were there not businesses that cater to such a large > >clientale? No pun intended. So I guess I am also wondering how does one > >put together a set of products and suppliers like the D' lite folks have or > >build a portfolio of products to offer without drawing fire, rightly or > >wrongly from those who are used as springboards/resources and indeed what > >if > >any arrangements need to be made so that products can be produced on a > >scale > >that would lower overhead per unit and convert to lower retail prices and > >greater availability. This has always really bothered me when I > >occasionally overdo salt and need to cut back. How can it cost a third > >more > >to not put salt in a can of green peas? > > > >Randy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 Annie, thank you for the compliment on my language skills though I guess I have proved once again a theory that dawned on me while I was studying at the University of Houston and paying for it by driving trucks through east and central Texas nights to pay for my schooling. Needless to say I was being schooled in more than one way as I interacted with other truckers, night time freight workers and truck stop personel. Move enough freight though and those hamburgers and fries with Dr. Pepper do not set up on you. Back to the dawning light though. As one learns more and more there is less of the total he knows that can be quickly and succinctly communicated to others. The Bible says something like much learning is a drudge and of course too many words can confuse one. Also, this tends to mean that often those among us who are totally brilliant, those like Dr. A are often thought to be crazy or at least that they have become dull from too much learning. To the questions restated so that I do not seem so dull. If I want to open a store, restraunt, cafe, bakery, and/or spa that caters to lf and/or lc folks how do I do so? How do I avoid unfairly using other peoples recipes without giving them thier due? Re: Questions/tyrade > What the hell was that??? LOL sorry, I didn't catch any of that? did it have > to do with the post of mine?? You have beautiful english, but this girl is > from a small town in iowa and your gonna have to tame it down to high school > level for me........sorry......Annie > > > > > > >Stimulus > > > > > Just a note, I got an email from Lee, who writes Baking Low Carb > >to > > > let me know that this and many recipes on this site are hers.. > > > >Response > > > > > >This is something I have been wondering about. Perhaps the > >entre-pray-newer > >in me or maybe just the lazy fellow who does not like to cook for one or > >when not being paid to do so. I understand from having been on one of the > >Cuy list that in Florida there are at least two retail stores that are all > >lowcarb. At one time in Houston I worked for a caterer who when asked for > >a > >cake for diabetics would send me to a business that is not where it used to > >be and the other businesses in the same building, posh River Oaks area were > >very nice and got the name for me but believe they are out of business. > >They also had candies and nuts and so forth. I wondered similar things > >when > >I was on lf. Why were there not businesses that cater to such a large > >clientale? No pun intended. So I guess I am also wondering how does one > >put together a set of products and suppliers like the D' lite folks have or > >build a portfolio of products to offer without drawing fire, rightly or > >wrongly from those who are used as springboards/resources and indeed what > >if > >any arrangements need to be made so that products can be produced on a > >scale > >that would lower overhead per unit and convert to lower retail prices and > >greater availability. This has always really bothered me when I > >occasionally overdo salt and need to cut back. How can it cost a third > >more > >to not put salt in a can of green peas? > > > >Randy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 Annie, thank you for the compliment on my language skills though I guess I have proved once again a theory that dawned on me while I was studying at the University of Houston and paying for it by driving trucks through east and central Texas nights to pay for my schooling. Needless to say I was being schooled in more than one way as I interacted with other truckers, night time freight workers and truck stop personel. Move enough freight though and those hamburgers and fries with Dr. Pepper do not set up on you. Back to the dawning light though. As one learns more and more there is less of the total he knows that can be quickly and succinctly communicated to others. The Bible says something like much learning is a drudge and of course too many words can confuse one. Also, this tends to mean that often those among us who are totally brilliant, those like Dr. A are often thought to be crazy or at least that they have become dull from too much learning. To the questions restated so that I do not seem so dull. If I want to open a store, restraunt, cafe, bakery, and/or spa that caters to lf and/or lc folks how do I do so? How do I avoid unfairly using other peoples recipes without giving them thier due? Re: Questions/tyrade > What the hell was that??? LOL sorry, I didn't catch any of that? did it have > to do with the post of mine?? You have beautiful english, but this girl is > from a small town in iowa and your gonna have to tame it down to high school > level for me........sorry......Annie > > > > > > >Stimulus > > > > > Just a note, I got an email from Lee, who writes Baking Low Carb > >to > > > let me know that this and many recipes on this site are hers.. > > > >Response > > > > > >This is something I have been wondering about. Perhaps the > >entre-pray-newer > >in me or maybe just the lazy fellow who does not like to cook for one or > >when not being paid to do so. I understand from having been on one of the > >Cuy list that in Florida there are at least two retail stores that are all > >lowcarb. At one time in Houston I worked for a caterer who when asked for > >a > >cake for diabetics would send me to a business that is not where it used to > >be and the other businesses in the same building, posh River Oaks area were > >very nice and got the name for me but believe they are out of business. > >They also had candies and nuts and so forth. I wondered similar things > >when > >I was on lf. Why were there not businesses that cater to such a large > >clientale? No pun intended. So I guess I am also wondering how does one > >put together a set of products and suppliers like the D' lite folks have or > >build a portfolio of products to offer without drawing fire, rightly or > >wrongly from those who are used as springboards/resources and indeed what > >if > >any arrangements need to be made so that products can be produced on a > >scale > >that would lower overhead per unit and convert to lower retail prices and > >greater availability. This has always really bothered me when I > >occasionally overdo salt and need to cut back. How can it cost a third > >more > >to not put salt in a can of green peas? > > > >Randy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 I thought it was just me....I heard a big ole whoooosh right over my head!! Sheila --- " Annie " wrote: > What the hell was that??? LOL sorry, I didn't > catch any of that? did it have > to do with the post of mine?? You have > beautiful english, but this girl is > from a small town in iowa and your gonna have > to tame it down to high school > level for me........sorry......Annie __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 28, 2000 Report Share Posted December 28, 2000 I thought it was just me....I heard a big ole whoooosh right over my head!! Sheila --- " Annie " wrote: > What the hell was that??? LOL sorry, I didn't > catch any of that? did it have > to do with the post of mine?? You have > beautiful english, but this girl is > from a small town in iowa and your gonna have > to tame it down to high school > level for me........sorry......Annie __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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