Search results

just some food for thought, I spend aproximately $.01 per ounce by making my own dough. So .16 vs 1.25 = alot of $$$

Otis, I use my mixer to shred a variety of cheese. I shred mozzarella, provolone, asiago, romano, parmesan and cheddar with it. I just use a stand #12 attatchment. We can usually shred about 50 lbs of mozzarella in about 15 minutes.

Very few people in my area seem to mind. We charge a $1.50 and we tend to exagerate a bit by telling our customers " you can hardly back out of your driveway for $1.50" On another note, you plan on have a 10 mile delivery radius? That means 20 miles across. I think thats going to be very very...

sams club has wings for 11.63 for a 5 lb package. When I was buying LaNova they were $42.xx for 10 lbs.

Thanks for the help Tom, I dont recall the CSR’s name but I did call my local restraunt servicing warehouse and they helped me set it up. We are also using the MM ps200 and are full open on the bottom, on top it is closed, 1/2 open, 1/2 open, closed. Cooking 6 minutes at 460 degrees.

I tried making my own sausage today with less than desirable results. would anyone be willing to share there recipe and process with me?

I have a middleby marshall oven that I purchased used. I called the manufacturer and the man on the phone acted like he could not wait to get me off the phone and left me nowhere closer than where I was to begin with. Does anybody have any suggestions?