Kelly Johnson

I like Spencer's response, but tend to agree with Gordon. Everybody's a chef these days...whatever makes you feel better about yourself. My criteria is somewhere between I guess. If I don't know you and your wearing the uniform, it's "chef". If you really are the chef and your a hack, it's "Bob".

I've degreased Stocks, Soups and Sauces...never my salt. Is there a specific technique

http://www.taquitos.net/snacks.php?snack_code=736 Not chips...but I LOVE them. I even run them through the cofee grinder and use the crumbs to crust Tuna. Very tasty indeed!