Posts by chefbuba

Zippy's for plate lunch??

Have funnnnnnnnn!!!!!!

What does the health dept have to say? Do you lable by production date or perhaps a 7 day use by date?

Here's some flap on the grill, I shingled it, looks very similar to skirt sliced like this, cooks very fast. This ended up as asada for tacos.

Bo Friberg was a great teacher, I had him for pastry at CCA in 1980.

I have a question....How far are you willing to drive?

  Quote: Originally Posted by 2Halves  Good morning everyone! (I guess it all depends in what part of the world you are) We have a quick question and was wondering is someone perhaps can help us...

Flap Meat.....comes from the bottom sirloin, very flavorful. "meaty" taste.....looks similar to skirt but much larger, avg weight 5lbs. Nearly 100% yield... I end up with 1-2 lbs of waste from a 25lb average bag. I use it a lot...

How ever the chef want's it done.

Are there enough eggs in your recipe?