I roast a couple of inside rounds every week, roast @ 350, pull at 115, perfect MR after it sits for a bit. I use it cold for sands, tatses great, tender, ecconomical at about $2.60 lb, very little waste.
Clod comes from the...
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Originally Posted by thetincook
I suspect you're really asking how much food your quests will eat. Lotta threads about that in the catering section.
The actual costing is very easy. (Sales...
I started slowly falling apart at 40, late 40's even worse. Now at 50, I'm only good for about 6 hrs a day due to medical conditions.
I can't work in a real kitchen anymore, I had a 20' food trailer built a couple of...
I have a sage plant that is pushing five years old, it never dies. It is subject to direct 30+ mph wind six months out of the year , 100+ temps in the summer and -20 in the winter.
The Barilla "no boil" sheets are pre cooked, they do not require any cooking beforehand. They are meant to be used dry.
Are they as good as cooking fresh pasta or dried sheets? No, but 95 % of the people would never notice any...
You may be asked to lube up the stove controls with elbow grease so that they turn easier. Does your chef require his cooks to use a bacon stretcher? There are left and right handed versions, make sure you use the correct one. You...
