Search results

ANYONE RUN A PIZZA AND RIBS SPECIAL? I AM THINKING OF A 1 EX LARGE(16 ") 1 TOPPING FULL SLAB BABY BACKS, 2 ORDERS OF FRYS BREAD STIX,2 LITRE POP FOR SOME UNGODLY CHEAP PRICE,SAY,$25 COGS-ABOUT $11.50

ALL THE ABOVE IS MY ANSWER… I DO NOT USE TYSON

$2.25 PER LB BLOCK,LOW MOISTURE,3%

I CAN CHOP ,SLICE 50LBS OF JUMBO ONIONS IN LESS THAN 15 MINS WITH MY 10" CHEFS KNIFE($120.00) ,CLEAN UP IN 15 SECONDS MOVE ON TO TOMATO’S,FULL CASE,CHOP AND SLICE,15 MINS CLEAN UP,15 SECONDS SLICE SHROOMS 2.5 LBS,5 MINS CLEAN UP,15 SECONDS CHOP HAM 12 POUNDER,10 MINS, CLEANUP 15 SECONDS FULL...

THE BEST WAY TO ENHANCE THE WHEAT FLAVOR IS TO USE WHAT IS CALLED A “POOLISH” OR “STARTER”

MINE IS 67",15 YEARS OLD,NEVER HAD A PROBLEM,WISH I WOULD HAVE GONE BIGGER,I HAVE ADDED A TRUE SANDWICH PREP NEXT TO IT,7 OR 8 YEARS OLD,WORKS LIKE NEW.I SAY IF YOU CAN GO BIGGER,DO IT.

I HAVE A TRUE, IT IS 15 YEARS OLD,NEVER HAD A PROBLEM. HAVE A TRUE CHEF STAND,5 YEARS OLD, WORKS GOOD AS NEW ALL MY REACH INS ARE TRUE,RANGE FROM 5 TO 15 YEARS OLD,NEVER HAD ONE PROBLEM WITH THEM,8 UNITS TOTAL

ROUGHLY, 2,000 PER MONTH, 4,500 SQ. FT 20 TONS TOTAL

wa dave: DAVE, ARE YOU SURE ABOUT THIS TEMP?