The Tortilla Guy's Discussions (14)

Discussions Replied To (13) Replies Latest Activity

"Here is something a friend sent to me just today : Excellent Turkey Recipe just in t…"

The Tortilla Guy replied Nov 20, 2008 to Cooking a Thanksgiving Turkey!

28 Nov 25, 2008
Reply by Cajun Chef Ryan

Non-Operator

"You need to see what the policies are on blogging even if it is on your own time. Fo…"

The Tortilla Guy replied Sep 27, 2008 to Getting fired from a job for intenet postings

1 Sep 27, 2008
Reply by The Tortilla Guy

"tell me what you thought of it ? As I was in foodshow in Nola and couldn't make it"

The Tortilla Guy replied Jun 12, 2008 to How did you like the GPO webinar?

2 Jun 13, 2008
Reply by Kristen Siqueiros

"Thanks for posting this , we all forget to appreciate our co-workers or even friends…"

The Tortilla Guy replied May 28, 2008 to Showing Appreciation!

4 May 28, 2008
Reply by Kristen Siqueiros

"As we are all painfully aware, the dramatic increases in Fuel and the pursuit of Bio…"

The Tortilla Guy replied Apr 12, 2008 to $40 / lb. Wild Salmon – I’m feeling faint!

4 Apr 13, 2008
Reply by june

"no Matt he is a super hero !!!"

The Tortilla Guy replied Mar 26, 2008 to Chef Paul is one tough guy! Bullet Bounces Off Chef Paul Prudhomme

5 Mar 27, 2008
Reply by Howard Appell

"I have always been a fan of Chef Paul, have met him at many food shows , been to his…"

The Tortilla Guy replied Mar 25, 2008 to Chef Paul is one tough guy! Bullet Bounces Off Chef Paul Prudhomme

5 Mar 27, 2008
Reply by Howard Appell

"Sounds good to me !!!!"

The Tortilla Guy replied Mar 23, 2008 to NRA Chicago May 17-19th

19 May 21, 2008
Reply by KT

"Yes please keep me in the loop !!! I have attended for the last five years and Tumar…"

The Tortilla Guy replied Mar 22, 2008 to NRA Chicago May 17-19th

19 May 21, 2008
Reply by KT

"I hope to see as many of the Foh Boh people as possible in Chicago this year !!!!!"

The Tortilla Guy replied Mar 21, 2008 to NRA Chicago May 17-19th

19 May 21, 2008
Reply by KT

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Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

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