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Re: A carry out 12” stuffed pizza for $40???
I agree. That's a bit much unless they're putting lobster on it. Pass.1 · -
Re: Go Time!!!
That's awesome! What a cook.Just curious, how do you sell the meat to avoid having extra or it drying out if you slice it for them? I'm guessing you sell the whole cut, to minimize logistics, and adv…1 · -
Re: Trimming Up the Forum
Sonny, this is a helpful community and more notably the best site I have found for balanced caring cook advice. So, I'd recommend just skimming past the parts that don't interest you right now. If y…4 · -
Re: Brisket - Keeping it Warm
That sounds absolutely awesome to me!! Chalk this one up as a win and sharpen your knife for next time. ;)1 · -
Re: Have to try new lump- any experience
I usually have both of those on hand, along with others I come across. You'll probably notice the FOGO burns hotter, cleaner, longer and is a higher quality product. I tend to use RO for a lot of my…1 ·