Posts by Alfonzo Calia

Pearl, I'm sorry I didn't write you sooner. I've been very busy preparing all the food for Easter at my restaurant. "Ok," as far as oiling potato skins you can, but it is not necesseary. If you do, you can use olive...

I agree with Riverrun; He's giving you some good advice on holding, what to do with leftovers, and using them for twice baked potatoes and potato skins. In Demcember 1996 / Januray 1997 No.18 in an issue of Fine Cooking. Titled:...

:bounce: I have a restaurant that sits 30 people, I started putting prime rib on the menu. At 125 degrees rare I take it out, It's perfect! Some customers request the prime rib to be medium, medium well, and well done. I don't sell...