Quote:
Originally Posted by trekkor
I worked at Tony Roma's for a while about 20 years ago.
Kinda foggy. I prepped and cooked 1000's of pork baby back, country style and beef ribs.
I seem to remember them coming off real easy before they fully thawed.
Who knows. That butter knife thing sounds right, too.
KT
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20 years ago, that's about how old this thread is.