Posts by chefbuba

Several years back when I was movie catering, we were working on the same street in LA as another crew, their caterer served escolar for lunch, sent about 30 people to the hospital via ambulance and was out of business shortly...

What grind of beef are you using?   Is it fresh?  Are you cooking frozen patties?

Quote: Originally Posted by CandyCLC  i just took my last cooking class yesterday, my program is at a community college and I will be getting a business degree in food service management/hospitality with...

So is this pro bono work, or are you being paid for it?

You have no experience as a grill man, but you were offered the job and took it?.....several states away at that!  How does that work?

If you are using skirts, you need to trim them clean, there is more than enough marbling in the meat it's self. For me, inside or out does not matter for skirt, I'm usually just making tacos with it.   Another very good...

There's no link there.......

Tostada's.....Char broiled flap meat, re fried Peruvian beans, greens, shredded cheddar, fire roasted salsa & avocado

Only one bottle??

Have you tried a health food store? Many of them have a large selection of bulk spices. I'm in a small town, I found 5 spice powder at mine a couple of weeks ago, along with all the spices needed to grind my own.