"no, it's okay guey":rofl2:"
It reminded me my old saute cook , who we called Mr.Gepetto since he was the master of shoemaking. When I walked in the kitchen (he was a lunch cook) the smell of burnt garlic would confirm : yep , Walter is working today... :cheffry:
anyone ever use the term "slop jockey?"
Same guy used to microwave everything for 30secs to 'bring it up to room' before pan roasting
'Microwave'? Don't you mean 'America Oven'?
Again not a cowboy trick but more of a story I worked with a kid who came to me upset because he over cooked a tray of lobster tails. I asked him what happened and he said he kept cooking them because the meat hadn't popped out of the shell yet. That's when I realized he didn't prep them and thought the meat sat On top of the shell when it was done like a turkey timer. Thanks god I wasn't the chef there just a line cook
I've seen a cook replace the milk in pancake batter with his own fresh warm urine. Sick bastard, but he could kick my ass so what could I do. At least he didn't add any salt to the batter.:scared4:
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