Posts by ChefRay

 Okay.  I've cut, burned, and nearly deep fried myself several times in my career, it's just part of the job, but yesterday I was helping a friend out with a catering because her prep guy skipped out on her and she needed...

 I'm going to sign on with the incentive program.  When you make someone's wage depend partly on their portion of the business's success, you end up with better products, better profits, and an all around better...

 Put an ad up on craigslist, to start.  Get a big bag of apples(cheap and fibrous enough to really carve up) and have them audition.

 You know what the answer is?  Anchovies.  In everything. :)

 Pans, filters, and fan covers(if your system has them) go into the dish sink nightly.  The rest gets scrub weekly and a pro comes in every three months.

Quote:Originally Posted by CaboSailor OK, I looked it up and will paste the proposed bill here.  I don't believe that violates any copyright laws.You're in the clear.  Legislation is public access.

Quote:Originally Posted by antcoccia Skatz and Chef Ray, thanks very much for the compliments! It means a lot to me. As for the duck fat over pork fat, that kinda gets me excited because I've never tried duck fat. And didnt...

There is though.  Duck fat wins by a slim margin.As for the technique, it's spot on.  I also need to add that you seem to think like a chef.  You made do with what was at hand and pulled it off well.Quote:Originally Posted...

 My fondest childhood memory was really a dish more than a moment.  It's a Yellow Squash Casserole that my mother makes.  She still won't tell me what the secret is.  I've been eating it about twice a month for almost...

Even better would be for all of the Execs in the city to come together and throw this guy a catered party.  No salt allowed in anything.  Everyone there will soon realize the error of their ways and go after certain...