I've been adding egg yolk to the mash to help with the browning. Honestly, the recipe I made was good. It was basically Marco Whites video recipe with our Dry Irish Stout added in place of some of the water/Knorr. I ate it twice and fed...
Heya How about a "report" function. And if enough registered users click on it, then that thread gets locked?
Only saying it because there's obvious threads that need deletion and mods/janitors aren't on 24/7.
Just a thought.
Oh hi it's me from bangers and mash thread.
Hmm? Oh it's going great and people love it! Thanks for asking.
Gotta give props to Uli's.
So now I want to put cottage/shepherds pie on the menu.
My hurdles are ticket time and...
Wow, Captain Jack. That's a lot of info without shill.
I'm impressed. No sarcasm.
What's your opinion on this:
Eight POS running Maitre D, touch screen, think we paid $2000 or something stupid like that each, running Win 95 or...
Originally Posted by ChefBillyB
Next years Hams and sausage..........born 6 weeks ago
What breed? I get them mixed up. Durocs are brown, Yorkshires are pink (hairless?), Berkshires are black with white...
Originally Posted by foodpump
But what is "Beta tested" and "Kitchify", and why is it assumed that we know what it is?
Right. I mean, if I was going to shill my product/company, I'd at least drop a www.com. I'd let...
Originally Posted by fbindustry
We have one restaurant ... and beta tested kitchify.com this summer with considerable savings...
Kinda sounds like you work for them since it's your first post, but...