Posts by ChefBillyB

Iceman, there is nothing wrong with not knowing everything, there was a time when I didn't know everything too.........

  These are a few of the Dbl cut pork chops I cut off the Bone in Loin, that we processed from one of our Pigs     I put them in Brine of Water, Salt, Brown sugar, Apple juice, peppercorns, fresh...

Quote: Originally Posted by chefbuba  Fresh sea bass....still swiming this morning. Garlic, chili flakes, olive oil, lime marinade.......rice & Peruvian beans, Tomatillo, jalapeno & avocado...

imho, it needs more seasoning, I use poultry seasoning and a lot of parsley for some color, S&P if needed after the Chicken stock...........ChefBillyB

There was a nice wild Salmon filet at the store today. Blackened Wild Salmon with a creamy lemon dill sauce, sliced cucumbers with Walla Walla sweet onions, seasoned fried potatoes. It was melt in your mouth good.  

Wow, first of all Welcome to Cheftalk. One reason I wouldn't want him to use my food is, if some one got sick at his event, they may think it was your dish. Who knows if he keeps the right temps, or if he would display the food like...

In most cases it gives the Chef and cooks a chance to think outside the box. The daily menu is set, everyone is board, the Brunch gives everyone a chance to be creative. I was just at a Marriott in Boston, they offered not a...

I used the leftover Tenderloin for Beef Medallions Bearnaise and also like BDL said Kabobs. They use to sell Beef Tenderloin ends and pcs at one time. At home I use it for Stew, Beef tips, Stroganoff, Fajitas, Tacos, Hot Wok...

Local Girl, you do realize that Canning isn't the same as Hula Dancing.........

 IceMan,some days I just and think the world is going ...............I started in this business, knocking on the back door of a Restaurant complex in Hawaii, I told the catering mgr, I would be in charge of the restaurant in 6...