chefpelon

hey folks, need a little help one of my staff members threw out the cleaning instructions for my smoking gun i would appreciate any information even a copy sent to me somehow thanks in advance oh, and pollyscience web page has been down for two days!! Bruce

noche bueno is common around xmas time here in puerto vallarta there is still some in the stres if you would like me to buy you a 6 pack and have a friend bring it back to vancouvefr i will private message me with your adress and phone number with your name and ill see what i can d bruce byng teatro limon puerto vallarta

howdy from puerto vallarta folks im trying to learn recipes for making hand made noodles udon and everything else in particular im very interested in learning the shanghai style tecniques where you spin and pull if anyone has any dough recipes it would be a great start thank you so much bruce byng chef owner tetro limon puerto vallarta

ok friends im taking on a few new challenges in puerto valarta mexico and i am tryin to find a suplier of the products of el bulli or another similar product suplier even a kit or something to get me started ive tried twice to have products shipped out of the states and both times product was returned and not refunded please help if you can or even better if you know someonethat is comming down here a mule would be great ive got a great meal free for the person who brings it to me kind regards bruce allan byng teatro limon restaraunt puerto vallarta

howdy folks from mexico im looking at purchasing a combi oven here in guadalajara and would like to hear from combi oven users regarding a few tips and recipes the oven im looking at is made by a mexican outfit called san-son they do have a good reputation im extremly interested in any help whatsoever kind regards bruce byng chef and owner of teatro limon puerto vallarta

ok where did my laptop go hey TUMMY give me back my computer i just about ate my screen looking at that good ol bacon on a serious note i just got off the phone with a nice texas lady that told me frank would be there in the morning im going to ask him for permission to use his original recipe for my new place here in puerto vallarta mexico so much for the healthy eatin ill let you guys no if he gives it to me of course ill name it after them in a great honor bruce

prego da la piazza owned by micheal carlivale is a must if your looking for a fun bar you could eat at its a little soffisticated yet the people are very welcoming if you get there say to him from bruce in puerto vallarta

you must remember that you started off with 11 lbs, right so in fact your yield prices have changed all this being said looks like you came out well in your endeavour good luck in your future culinary quests bruce

give me your menu and ill pair you up tequilla tasting is very unique in its own way bruce

First contact the Council for Independent Restaurants of America. They might be able to help you organize your own Originals group. Check out the website. These groups share advertising, purchasing power, sometimes staff and support. Until then advertise. advertise, advertise. ← just a little heads up statistics tell me that when a big money casino opens up , they usually get a big name chef. why? they all look at the bottom line dont worry about your neighbor keep focused with posite obtainable goals and youll be just a little better off big money doesnt mean crap and im proof of that we have a big money place where i live pueto vallarta that has students working all the time funny things are happening to me because im not worried about my neighbor what is this you might ask? success in smaller numbers but it is still succesfull keep you head high and never get confrontational if you need help you have a member based community that will always give you some of the very best advice THE EGULLET SOCIETY!!!!!!!!!!!! thats why we are here not just for the money we all know that if you get into the business for the money you might as well pack it up lol take care my friend message me if you need to bruce www.brucesbackalleybistro.com

hi everyone i just got back from belgium and had the experience of a lifetime 3 days in the kitchen at comme chez soirre im a specialist with beef here in puerto vallarta mexico if yoou would like to watch a neat video go to my web page www.brucesbackalleybistro.com and watch the video when im cooking the new york youll notice the coca cola dont be surprised the sugars and acid help the meat out quite a bit go take a look and try not to eat your monitor lol bruce

as a chef that lives and operates a casual fine dining steakhouse here in puerto vallarta, i would like to thank all of you for your contributions. many people from the society have dropped into my restaraunt ( Bruce's back alley bistro ) and have really had some great conversation , diner and wine i like the conversation part lol there was a man name mark ( cant remember his nick name ) i went so far as to have him in my kitchen with me one afternoon, tyhis mans passion for food as a customer was unbelievable it sure was nice talking to him. if any of you folks would like to drop in and say hello i would be honored bruce www.brucesbackalleybistro.com

hi folks wow lotsa info here on belgium and there fare im going to brussels for an info trip im looking to either open a restaraunt or work for someone in there place if any of our friend here can assist in any way i would aprteciate it bruce

arugula has a refined peppery definition in flavour so in my opinion i wouldnt use it as a substitute kale is just a pain in the arse for a lack of better words acelgas is the absolute stone cold best substitute as far as im conccerned indigenous to mexico, acelgas has a very neat texture and a wonderfull flavour it holds it form well once it has been steamed and maintains i vibrant green colour try looking for it your local grocery store even better ask your grocer or wholesaler to bring it in for you if they can note !!! it 20 % percent of the price of spinach and stays in the fridge a hell of a lot longer let me know how it works out please bruce chef pelon

i would like to personally thank you tony for taking the time to explain principle and matter when it comes to plating as a restaurant owner and chef ,im always looking for a little something refreshing i was just in the middle of teaching a new cook in my place when i seen the course i would like to show you a dish that this NEW cook came up with as anddition to the platting structure we use in my place im particularirly proud of this young man because the poor guy dont speek any english ( i live in puerto vallarta ), and he took the time to actually use a online translation site to make use of your course anyway here you are with a pic ok after all this will someone please give me instructions on how to post the photo!!!!! thank you bruce chef pelon

mark is a personal friend of mine,i really love the integrity this man brings to the table in his business i just cut and pasted the burger on mark menu for all of you to enjoy remember, the best burger is not allways the best i remember when i was a young boy growing up in regent park we used to visit the root&burger nick and his 2 sons with his wife hellen used to make a dandy anyway here is marks burger at his new venue BYMARK Bymark Burger 8 oz. U.S.D.A Prime Beef With Brie de Meaux, Grilled Porcini, Shaved Summer Truffles & Crisp Onion Rings 36.95 adios amigos ybuenos tardes chef pelon

hello folks bruce here from bruces back alley bistro in puerto vallarta in my opinion the best beef to use for this dish is flank steak the dish in discussion originates from veracruz however the beef they use is from sonora feel free to ask me any question regarding mexican food or what we have available to us here in mexico bruce www.brucesbackalleybistro.com