Shreveport Rib Joint Smokey Bones Closes

[rhertz]

Originally Posted by Al Swearengen

said he had to wade thru about an inch of raw chicken water in the kitchen every night, but that aint all that surprisin. Workin in the food service industry just plain sucks.

Maybe that's why when I eat out, I like to sit at the sushi bar where I can watch my food being skillfully prepared by the closest thing there is to an "iron chef" in our area.