Principles Similar To The Old Griddle
My wife and I have been married for over three and a half decades
. As far as I know, we have had an old and well seasoned griddle in the kitchen arsenal for cooking all kinds of foods including sticky things such as scrambled eggs. That is what it is used for most frequently.
Several years ago, my wife found a Teflon type coated pan that worked just great. When scrambling and cooking the eggs, they would not stick to the pan. We used it for several weeks. We had to be careful about using a plastic spatula so it wouldn't scrape the coating off the inside of the pan. However, all of the sudden, apparently some of the coating was scraped out of the pan so the eggs started sticking badly. It was a pain to wash the pan. It became impossible to use without being a major pain to clean up. It seems as though half the egg would stick to the inside of the pan.
So we went back to the old, well seasoned griddle. It had worked just fine before we bought the other pan but we had to go back to figuring out how we had gotten along so well with the old griddle.
. One of the most important things to keep in mind in using the old griddle was to make sure it was plenty hot before starting to cook anything, especially scrambled eggs. It also helped to have some non-stick spray on the pan. It is time to crack the eggs and start cooking after it has been lubricated with a non-stick spray.
. It was important to gently scrape the eggs with the metal spatula once the eggs hit the griddle.. If the egg spends too much time in one spot, it would stick. But if the cook uses the metal spatula and keeps the eggs moving around they will not stick to the bottom. In fact, once we got proficient at using the right protocol with the old griddle, we wondered why we tried another pan in the first place. It had worked just fine!
We have become so proficient at the use of the old griddle that after the eggs have been cooked and slid onto a plate or bowl, it's difficult for another person to know the griddle has actually been used. The eggs don't stick to the bottom of the pan.
We have seen a shift in moral and ethical values in the past few decades.. In previous generation, the handshake was almost worth more than a signature on a written contract..That way it was as to what Tom Brokaw referred to as "The Greatest Generation." When businesses have accounts receivable, it is difficult to know how many invoices will spill over into the ninety day plus category. What happened to the integrity of a handshake?
Similarly to the well seasoned old griddle, it would be nice if a hand shake meant the same to people today as it did a few decades ago to some of the well seasoned former generations. Then we have better cash flow, costs would not be as high, and we would be to get out of debt and factoring would perhaps be even more temporary.
Since that causes businesses to have cash flow problems, it often becomes necessary to do invoice factoring or accounts receivable factoring. Invoice factoring involves an advance against accounts receivable and a transfer of ownership of the invoice to the factoring company. This allows the business to have enough cash on hand to continue operating efficiently.
Most businesses have had the mind set of obtaining financing from conventional institutions the past few decades.. However, because of the dowturn in the economy, more businesses have had to revert back to factoring invoices which dates back more than four thousand years. Factoring is a proven way to do business until a transition can be made by qualification for loans.
Credit card financing is a form of factoring. The difference between companies accepting credit cards and invoice factoring is that the merchant is paid almost immediately minus a discount fee by the credit card comopany whereas with factoring, the company receives an advance first then the remaining balance minus a discount fee after the invoice has been paid in full by the customer. In the interim, the factoring company owns the invoice.
We need to use to use well seasoned and well proven principles and tools just like the old griddle.
by: Russell Wardle
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