Any Guys Here Who Love To Cook, Grill, Smoke ETC.....

[Straight Up]

Tough nut to crack lol. I don't know how any restaurants survive with food costs these days.

what restaurant are you in? I might visit hehe.

[Straight Up]

Wonderful dish... brisket and oxtail used to be cheap lol... tuna was also a garbage fish... not these days!

can't seem to find good tuna here in Cali. but I go to this port in Long Beach that I drive to 45 min at 1AM just to get a part that I don't see at the grocery stores. sometimes I get lucky sometimes I don't. it's the tuna jaw. very popular in my country

shet is facking good

[Larry the boss]

might put some wings on the grill tonight

[Mike D]

Or on the west here we have "Atlantic salmon" aka disgusting poison farmed fish. Doesn't matter if it's from Chile, Norway or Canada, do not consume. Actually maybe especially if it's from Norway as those are allegedly the worst.

Yup. For quite some time I had the belief that getting salmon was always a good thing. A healthy choice. Until I eventually found out that the vast majority of grocery store salmon are poor quality that border on toxic due to the horrific conditions in which they are farm raised in.

[billeau2]

what restaurant are you in? I might visit hehe.

I have not been a chef for many years.

My last Chef assignment was to open up a restaurant in San Francisco, Le Trappe, it might still be around. Partner was awful and wound up chasing the entire staff out of the restaurant. I did get us opened and left to do a consulting gig for a big restaurant food purveyor, to help people organize and eventually open their places. It was a great gig.

Prior to had a catering company, that was a lot of work! Catering you really work your duff off. Its rewarding, but its a job for a younger individual. I remember trying to explain to a fellow culinary guy why we had to order chicken with the skin on and take it off ourselves lol. All the little things that add up eventually to a profit.

I got my start cooking In a Filipino restaurant for a family friend... Gob bless them, they gave me an education in culinary that people pay a fortune for these days. I didn't know any better, being a 13 year old smart a s s kid! They were family to me, we used to do Filipino weddings with roasting whole pigs "Lechon."

Then I was taught French in a restaurant and again I really lucked out... Great restaurant and the chefs educated me further and happened to be great teachers as well. As people they were very different. Michael was a big black guy, about 350 pounds of muscle with just a layer of fat... Christene was a small energetic women. Both great cooks (not all chefs are good cooks believe it or not) tolerant, kind and again... giving me an education in culinary that people pay to get. I was about 16 when I started with them at Martecks.

You can look Marteck's in Baltimore up, it was a landmark place. A real colorful restaurant with a colorful prohibition past. its gone now... Baltimore lost a piece of history when that place closed its doors.

[billeau2]

can't seem to find good tuna here in Cali. but I go to this port in Long Beach that I drive to 45 min at 1AM just to get a part that I don't see at the grocery stores. sometimes I get lucky sometimes I don't. it's the tuna jaw. very popular in my country

shet is facking good

I have always preferred Atlantic seafood to Pacific. Thats determination! Good for you. Any meat with bone has more flavor, including fish. That looks delicious. I have had the Monkfish jaws, cheeks and liver in Japanese places and it is delicious.