Recent content by fryguy

thats Funny....that was before the bikini wax...if you know what I mean...LOL

thanks Pete....

Pete who attacked who....no one here really knows me. so maybe they ought to think twice before questioning my work ethic....right?

Hey dave do not question my integrity or work ethic...I would'nt post it if it was against policy....you know what too many chefs share what doctors have the GOD complex, always right always in charge!!!. Thats why I post here so seldom .......Ego's run wild.......I never said to give where you...

whata cook for the C.I.A.....give me a break!!!

in the last couple of weeks I have cooked for Drew Bledso, Bo Jackson and Ken Griffy Jr......what famous people or sports stars have you cooked for lately????.... Name dropper thread

African mold spores and elephant dung

thanks for the sympothy .......I've been doing this along time and i know what it takes so I tought I would goto some guy or gals in the biz just to spout a little but come to find out there are alot of jerks around here....Merry Christmas to the non jerks and I wish the best for those having...

Our biggest grossing month of the year. So now I'm preparing for my 6th large party today (i consider those of over 100 a lagre party) not to mention regular diners.....Ho Ho Ho I want to go home .......it will be this way up until Christmas eve....This is not fun....just thought I would bitch...

thank mezenplaze, I am the executive sous and those numbers sound about right to me. Really just looking for about $6000 more a year over a period of time....mostly because I've earned it and I also want my wife to be able to go to 3 days a week as she has many health issues. will see?

coming up on a poosible raise just want opinions on rate of pay....I'm at a medium size country club, been there 17 years ...just want to here from some chefs as to what the TOP dollar amount would or should be for someone in my position.....no raises for the last five years due to the economy...

I have always soaked them in fresh water with a table spoon of baking soda for about 2 hours. The clams don't like the baking soda and purge that along with any gritty sand they may have . Then rinse and hold in the ice bin. NEVER leave in any kind of water over night = dead clams. Of course...

yep you got it....all of the above

I have had some complaints on a our house salad , boring, dull. Which I must argree, mixed greens, carrot, tomato and mushroom.....what I would like to see is a WOW factor on the house salad without alot of added cost or hasel to prepare....I have thought about beets, baby corn, cucumber but...

sorry folks I know you've had this planed for 2 months now but I had to through away a 15# prime rib and have no food for you....manybe some Monk fish would be ok whata ya think....Now thats going to bring them back, right?   ........would you through it away if you were doing a dinner at...