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lol i thought i didn't post that, anyways i was wondering how i can put a thumbnail picture up. umm like when someone puts up a reply under there name and rank some people have pictures there, wondering how i get that there.

does anyone have any of these books and if you do where did you get them at. i want to get the 2003-2004 edition. any suggestions:ninja:

im sure this has been answered before, so if you have a link ill take it.:ninja: thanks

umm i would of ate it anyways, ive eating cooked bacon that sat out in the open for a day and eat it. i never got sick...i hope you didnt waste that bacon.:ninja:

chicken par cooked i would say yes you can do it like that, ppl who work in banquets par cook all types of meats, put in a cooler, than when its time to plate up, throw meats back in oven and finish cooking. now if they can do it like that you should be just fine. chris:ninja:

i just wanted to know how on here works in restaurants. Are you a chef, line cook or prep cook. What type of cuisine is it, name of the place and what city and state is it in. im just curious, thanks. for me ive only been cooking for about six years, so its great that i found this place. i...

hello everyone, i just wanted to know what you think about this. I finally made it in a professional kitchen and for the about six months every time i would bring out my shun Chinese cleaver all the cooks and chef would give me s!@# about it. Me personally whatever knife that you finds best...

try this make an eggs bendict on English muffin, pros. ham (cooked or uncooked) on top of that, poached eggs, hollandise sauce and blanched asparagus in the middle of the muffins. It is very good, we do this at one of the places in work for in the morning.

sorry about the long title there lol.. but im new to the site of course and looking forward to meeting and learning from you all. im actually a college student at the moment, while working two jobs. (what a slacker i know). this site looks pretty kick@ss and im glad i found it. anyways...