chefpelon
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Posts posted by chefpelon
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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
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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
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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
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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
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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
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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
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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
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Guacamole? Some other lime based thingy, fresh and tart. Something salty perhaps.
give me your menu and ill pair you up
tequilla tasting is very unique in its own way
bruce
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Most restaurants would kill to have 15,000 potential new customers a day delivered just five minutes away!
Even if you lose half your customer base, you only need to attract one percent of the new ones to increase your business by 25%. Then you'll be able to raise wages.
Why not find a good advertising/marketing consultant and see if you can turn this situation to your advantage?
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
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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
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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
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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
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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
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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
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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
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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
Smoking gun instructions
in Kitchen Consumer
Posted
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