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  1. #11
    Senior Member
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    May 2011
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    Weehawken, nj
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    Rotissier/poissonier -- I butcher the meat myself, but we have a fish guy. Cut the meat during the day, cook it at night; love it

  2. #12
    Senior Member
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    May 2011
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    Weehawken, nj
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    198
    Quote Originally Posted by AnxiousCowboy View Post
    Rotissier/poissonier -- I butcher the meat myself, but we have a fish guy. Cut the meat during the day, cook it at night; love it
    Scratch that, I just made sous!

  3. #13
    Senior Member

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    Feb 2011
    Location
    San Diego, CA
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    4,227
    Hey, congratulations! How long did it take?

  4. #14
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    3,061
    Awesome! Way to go!
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #15
    Senior Member mattrud's Avatar
    Join Date
    Mar 2011
    Location
    NYC
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    550
    congrats dude!

  6. #16
    Senior Member
    Jay's Avatar
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    Feb 2011
    Location
    Joisey
    Posts
    408
    That's a very famous restaurant.
    I really am related to Tony Clifton.

  7. #17
    Hey congratulations!

    Get a knife to celebrate!

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