Posts by Vinnie T

[quote]First off you you really want to do it..DO IT! A lot of people have said not to do this, but understand why..it's a tough business. I never owned a returant but I do own a small business. Research Research Research! Start off...

[QUOTE]First off you you really want to do it..DO IT! A lot of people have said not to do this, but understand why..it's a tough business. I never owned a returant but I do own a small business. Research Research Research! Start off...

Get a job as a Baursita at a coffee shop Not one of those chain places, but a small independant where you could learn the finer points about coffee. We own a small coffee shop and it's a lot of fun, you have to be good working with...

Do resturants marinade Fajita meat for commercial applications? OR do they buy hte pre-softened meats? I am thinking of doing the resturant thing down the road in the near future, but wondering how to do a fajita marinade commercially?

I seen a technique where the cook would use fresh peppers and roasted them, then scraped the flesh of the pepper with a spoon to make the paste versus the puree strainer technique. Then he discarded the skins. It may be difficult to...

No way! I always use more garlic in every dish I am not afraid:smoking:

Cumin is essential

BZ That's the ticket! Very nice and comprehensive recipe! TNX

Yeah BZ Cool site I will check it out~ TNX

It's my understanding that authentic chili is made from the flesh of a large roasted pepper. The pepper is roasted and the flesh is scraped into the cooking pan/pot and that acts as the foundation of the chili. Does anyone have any...