Posts by fryguy

O.K. so what kind of tatto does a guy named FRYGUY get........thats easy, flames baby, flames. this has really nothing to do with cooking but i'm gettin' a liitle nervous as the time get's close. It's going to be a large piece taking up...

personally i would go with boneless centercut pork loin......pork is dirt cheap right now, thanks to h1n1, and no messing around with the bones. it sounds like you will be cutting it up anyway....

yo dishdave I think you should pack your bags and head west to Orygun i've got a job waiting for you!!!! Man, how refreshing to hear someone with that kind of pride and passion in what they do. I wish I had a whole crew with your train...

I toss the delicata, peppers with olive oil s&p and roast then steam the broc, chill, assemble....Flash in a hot covection oven just before service I could do fifty portions in about a 1/2 hour. it is a little more labor...

great for banquets, looks great on the plate ans easy to keep your counts......delicata sq. rings, Brocolini, roasted red and yellow sweet peppers.....you could fill it really with whatever you want...just thought i would share ...

we put in a gas burning fire place so when they ran the line I had them drop a vavle at the kitchen and to the BBQ outside.....inside all stainless ....Viking 4 burner range, Jenaire double convection ovens, Jenaire double door fridge

I'm with Duckfat, I would'nt be talking smack on an open forum i hope he does'nt have a computer......it's now YOUR job to get him to work up to his potential, all the things he does at work you don't like it's now YOUR job to get them...

I'm just getting into my winter hour's, as this is a private country club, about 35 hour a week and mid 40's in peak season which in oregon is'nt very long. I started doing dishes when i was 14 and worked my way up, always working in...

Here's another one of my fall fav's.....Autumn Chicken, Pan-seared chicken Breast sauteed with Chanterelle Mushrooms, Granny Smith Apples and Roasted Shallots.....I like to finish it with a little Reisling Wine and Butter. Simple and...

tonight we served Roulade of Chicken filled with Marscapone Cheese, Dates and Roasted Pastachio's with a Hard Cider Brie Sauce, Butternut SquashSpetzel and Three Color Baby Carrots. I thought this was a really nice fall dish, flavors...