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Mmmmm. Ok well I will have to try it. I put a little Italian seasoning on my shaved ribeye while cooking, not so sure, gave it a different taste, think I like it with just salt/pepper & little garlic.

Cheese Whiz, Im sorry but that just does not sound good, I know I know, its the actual thing if its really a philly cheese steak. I actually made a steak & onion stromboli with carmelized onions & swiss/american cheese, it was mouth watering good. Just trying to figure out the pizza though...

OK, chunky skin on apple sauce really, that just sounds strange. Have you had it before? Think I might stick with using a white cheese sauce as the base instead of the olive oil, and then top off with more cheese & minced garlic, maybe add a little Italian seasoning

I guess I will experiment with the white sauce idea, never thought of that. I use olive oil as the base them put the cooked shaved ribeye on that, topped with onions & gr peppers then mozz cheese, maybe thats why mine needs a kick up. Thanks guys. Will let you know how it turns out

I picked up a greaseless fryer, I love it it works great, & best thing “NO GREASE”

Anyone out there have a good recipe for a “Philly Cheese Steak Pizza”. I have it on my menu but need to spice it up a little. Any ideas

I have never used “groupon”, but I did use “livingsocial” once. I will not use it again myself. I actually use a local media adv. called “seize the deal”, they actually reimburse you a percentage, & the only reason I use it is because of the free advertising I get on about 3 local radio...

This question is for the “Dough Dr” TOM… I have always made it my responsiblity to make the dough, because I just wasnt ready for anyone to do it. Well my step daughter who has been with me for the last 4 years wanted to do it, she has always watched me & has helped me ball it. So I left it for...

Jim, thanks for your input. I already tried GFS, back in the 80’s-90’s my parents used GFS for their cheese, it was top notch, when I reopened the business I continued with GFS, BUT unfortunelty they sold off their cheese business out in California to another manufacture and they could not get...

What brand of cheese flour are you using, I grind my own cheese so Im looking for block cheese 3% & 2%. I use a 2-1 ratio when grinding. I will keep Roma in mind as well. Thanks for your input

I am now at the end of my ropes with my current supplier, out dated cheese 5 weeks UGH… SO now Im going to switch suppliers so any opinion out there on SOFO FOODS, I have already tried Sysco, to costly. From what I have seen SOFO came & visited me yesterday & gave me a couple prices WOW what a...

I am now at the end of my ropes with my current supplier, out dated cheese 5 weeks UGH… SO now Im going to switch suppliers so any opinion out there on SOFO FOODS, I have already tried Sysco, to costly. From what I have seen SOFO came & visited me yesterday & gave me a couple prices WOW what a...

Just a quick update, my cheese got replaced, the mfg of my cheese is my own supplier, the bought out a company that burnt down years ago, so they bought the branding rights and sell it under the old co. name, just going to keep an out on mfg dates when it comes in from now on, also going to...

Im really not that worried it just burns my a…s when I grate it, all its doing is melting in my grater, then clumps up while sitting in walkin waiting to get used, which is usually only a couple days, also it does not look good after coming out of the oven. I use a ratio of 2/1(3%/2%) blend. So...

Is anyone out there having issues with 3% cheese coming in over a month old? My supplier is shipping me cheese that is example: manufactured 6/29/2011, arrived in my store 8/4/2011, well over a month old, & has a high moisure content & is melting in my hobart when I grind it. When I spoke to my...

We are doing it again, it was one of our biggest days, I had people telling people & soon it was a crazy day…

My accountant is my mother, and she does not know the answer to this question either, she plans on trying to call someone in the IRS to find out, but you know how getting questions answered from them go.

Yeah guest checks are bulky and take up alot of room. I have boxes upon boxes of them, really would like to know if I can toss them out?

I know there is probably already a topic on this, I search and nothing came up that is recent or relavant to my question: I need to know, in my business I use guest checks for our customers orders, does anyone know do I have to actually keep these for 6 years? I do know I have to keep all the...

Re: Record Keeping(Guest Checks) I need to know, in my business I use guest checks for our customers orders, does anyone know do I have to actually keep these for 6 years? I do know I have to keep all the other important paper work, such as receipts, invoices and such things, but actual guest...