Hello one and all!
My name is Boots and I'm 'new' here. I am at best an armature cook so I have a lot to learn. I recently started a food cart here in NYC and I find myself coming here because when people discuss things on forums and I see it I learn whats good or not. So far I've learned I should just not get that griddle brick I was going to get. I've also learned how to get the rancid out of my cast iron skillet (baking soda... who knew!?!) so thank you Chef Talk!!!
I'm from California originally and spent 12 years with Uncle Sams Misguided Children (USMC) and after settling down here in NYC I found I wanted to be my own boss, and since I love food and could get a permit for a cart I decided to get started in the business.
Its a family operation with me on the griddle and deep fryer and my wife being that outstanding customer service cashier component so overhead is quite low.... we just need to do and learn and do and... well you get the idea:)
well ta ta for now!!!