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Posts by kaneohegirlinaz

@MikeLM that's exactly what I'm saying! Our HOA owns and operates the restaurants that our public, but the cowboys `round these parts don't feel comfortable enough to put on 'casual resort wear' to come and eat c---p food.  and yes it runs off of our HOA dues and there's NO WAY ON THIS EARTH that I would get involved with these so and sos on the board of directors if you know what I mean  EVERYTHING rotates around the board, there is no input or votes taken from...
 scarf and barf... @Chefross I dunno braddah, when I say there's nothing, the only thing we have for 25 miles is the c--p in the HOA clubhouse, that's it!
Last night was pork loin roast with just herbs garlic and olive oil haricots verts in olive oil garlic parsley and pancetta and a new rice for us recommend by@durangojo
@Gloria K do try the glass stove top cream cleaners with a non-scratch pad too, WAY cheaper!
Aloha, Welcome to Chef Talk Marsha. WOW!  That's some brood you've got there, they all must keep you busy. This is a great Community, so many different culinary skill levels from all around the Globe.  Feel free to join the conversation or start one in the relevant thread. About that though, us home cooks are asked to read only in the Professional Food Service forums.  Don’t pass over the Articles, Reviews and Gallery; there are some fantastic photos of folks work and...
So that's why when I use the roasting stand the bird is crispy
that took a couple a beats
@theillromanesco a question?  Is your business doing well?  if so, why change the name?  as a customer, if I saw a business close, then I saw re-no going on, and a brand new name and look, I'd think that this was a totally different venture with new owners and I may not come into your establishment.
Aloha, Welcome Brendenn to Chef Talk. So glad you found all of us!  This a vibrant and diverse community comprised of folks of varying skill levels.  Don’t miss the Chef’s Garden forum; there is always something interesting growing there.  I hope that you will post in the general forums as well as in the Professional, Home Cooks such as myself can only read in the Pro section.  Should you have questions in regards to the site, feel free to post those in the Feedback &...
Aloha, Welcome freespirit to Chef Talk. Yup, I’d say that we are pretty friendly bunch.  It amazes me how generous the members are with their knowledge of all things food.  I was doing to same as you about two years ago, searching the `net for an answer to a cooking dilemma, and here I am.  I would have to say though I am a died-in-the-wool-foodie from way back before there was such a word, HA! Take a lookey-loo around; do keep in mind though the Pro forums are read only...
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