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Posts by chefbuba

Way to go!
Always used a ladle.
I can get pork tenders for under $3lb most of the time.............The price you pay for the privilege of living in LA.
This needs to be in the knife forum.
Nice first attempt, pasta looks good too.
I used Sweet Street when I was catering, They have some good stuff. https://www.sweetstreet.com/wp-content/uploads/2015/10/Full-Line-Brochure-Jan-2015.pdf
 You have a lot to learn.
Once this bacon is done and you eat it in two days, your next project will be a WHOLE BELLY. It keeps just fine in the fridge for a month.
Very nice Jake!
Can you prep food at home and bring it to your restaurant to sell? Answer........ wait for it............NO
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