GhettoRacingKid
Sous Chef
I concur with IC, I cut around the top and pop the top and then hit the pepper to get the few seeds that feel off the bunch.
then pop the bottom.
alot of times ill leave the membrane and ditch the ribs. I dont mind the membrane at all.
working at a resturant ill do what ever they want. no biggie to me.
then pop the bottom.
alot of times ill leave the membrane and ditch the ribs. I dont mind the membrane at all.
working at a resturant ill do what ever they want. no biggie to me.