Posts by RBandu

I'll toss this in, as my 2 cents.  Worked for an italian family for almost 10 years...granted I'm in NY, it's different.  My boss referred to both the commercial coffee-maker and the pot I used to make espresso with as...

Goat's lean and stringy...I'd actually maybe grill it for some char, then braise it.  Just my 2 cents.

I love it when a plan comes together.  *bro-fists all around*

In my experience, there are 2 types of cooks.  One works in a kitchen, barely pulls his weight, cuts corners...but is on time every day and follows orders, because he "needs a job."  The other kind is a person that just loves...

Haha *get out of my head, Ed*

Definitely.  If you find a chef that had to bust his @ss to get where he is and never went to school, he'll train you.  We're not all dicks.  Fact remains though, longevity matters.  Tell him you'll come back every...

For tacos I like to keep all the toppings raw/"fresh".  Beyond that, consider making a "ketchup" with tomatoes/tomatillos, dried cranberries, carrots, sage and shallots with some chilies for heat.  I like the whole global...

Go around town, talk to chefs, tell them your situation.  Some people will be willing to get you started, others will thank you for coming to talk to them and walk away.  The limiting factor in your case is the fact that you...

Butter and cheese, eh?

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