I worked as a banquet cook at a casino, just after high school, for about four years, until the family business came calling.vivi wrote: ↑Mon Apr 19, 2021 1:37 amYep.
It's funny, I've worked in a lot of different fields, but I always seem to find my way back into kitchens one way or another.
When covid19 lockdowns closed my old job down a year ago I enjoyed a little time off, then went back to slingin pizzas in the next state over where things opened up sooner.
After dipping my toes back in the water I looked for something a little more upscale with better pay, and in my area there's lots of demand so I had plenty of options to consider. This place treats me well. I get the whole kitchen to myself, which is how I like it VS having lots of bodies on the line.
Hah, we have a nice selection here
They look delicious. I make mine using my late grandma' way, dipped in milk, egg and flour and cooked in melted butter.vivi wrote: ↑Sun May 02, 2021 8:52 pm
Bartender asked for some of my chicken strips. Did them the right way this time with panko and egg wash. flash fried then baked. crispy crust, very tender meat.
Tastes a lot different than the frozen ones.
Excellent! Reminds me that I need to get my butt on one of Michigan's many waterways and fish up some yellow perch.
Love that area, I have delivered a few boats up to DC and always stopped at the Tides Inn on the Rappahannock (sp?) on our way up the Chesapeake. Beautiful area, great people.Joshcrutchley1 wrote: ↑Sun May 09, 2021 10:07 pmLooks good!
I was born and raised in Baltimore, Md right by the Chesapeake bay. My uncle used to put Old Bay on everything, a little too much if you ask me. I keep it reserved for seafood only.
Fishing is like therapy, such a wonderful hobby. I actually prefer fishing from the shore in a quiet spot than on a boat with all the electronics, fancy offshore tackle etc., much more enjoyable.
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