In all truth, I carry a one dollar bill and two dollars in change. That is it. The debit card is stashed away. My credit union acct is paperless so no checks. I keep a credit card for emergency use hidden away.
I just don’t spend money willy nilly. That is prolly part of being a Chef. Know where you money is going and how long till you get it back.
Sadly, another local restaurant went away because they didn’t know how to keep the books. Happens every day across the world. There is no such make it and they will come as a rule. Sigh
Actually have had this posed to me more than once. I really wanted to say something along the lines: Oh, I can gestate and cook at the same time. I am a multi-tasker. Pretty sure none of the BOH men can do that.
If you find yourself in the Austin, Texas Metro you MUST eat here. You’ll thank me (and John) later
http://www.johnmuellermeatco.com/home/
I am a believer of the wood as the way to go for grilling and smoking. Propane has its place but IMHO, it just sucks for home grilling. Especially in my area of the woods. It tends to be windy in the Spring and Fall and the grill just will not hold the heat very well.
Sorry Hank Hill. It is what it is.
Along comes this. Interesting how they show that if you can use a toaster, then this product is just for you.
http://www.youtube.com/watch?v=1XILbEZlS0U&feature=share
Thank goodness it is over. Certainly the money spent by the tourists is appreciated. The littering is certainly not. Nor are folks driving that believe the traffic signals and signs are only gentle suggestions and optional.
A question was posed about local restaurants/bars in the heart of the SXSW festivities raise the menu prices during the event. I can’t honestly think of a good reason why they shouldn’t. The reality is that most of those visitors are not going to come back to the area for anything other than attending SXSW, ACL, and ROT. It is what it is.
Chef En Fuego 