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Recent content by scoochdude
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I had a Republican Luncheon at my restaurant this week. Our Attorney General was the speaker. Around 125 showed up. I served Pot Roast, Beer Can Chicken, Fried Catfish, a slew of side dishes, and of course our awesome salad bar. I do a lot of work for the Republicans. I'm pretty...
Thanks Al. I'm always changing how I do my ribs, because I am never happy with the outcome. My #1 rule is by the best product/ingredients you can, and don't screw it up. I fed 1500 people at a company picnic ribs this week. They loved it, but me being a perfectionist, gave it an A-. I'm...
Al is right. The Commonwealth is where I live and do business. If you're preparing food for profit, you must have a business license, which requires a health permit, and in most cases an OC (occupancy certificate) even if it is just a kitchen. That is where the Fire Marshall inspects your work...
This makes a 5 quart round chafing dish. Feeds 15-25 people
2 - 3 lbs kielbasa sausage sliced about 1/4" thin
3 potatoes, sliced thin (I use a mandolin)
1 onion, sliced thin
4 stalks celery, sliced thin
1 stick butter, melted
1 cup water
1 qt sauerkraut, drained
1 large can condensed cream...
I used the leftover keilbasa and sauerkraut from another dish. The fattie was the hit. I carved it for them. When they asked what it was, I told them it was Polish Redneck Tenderloin. They loved it.