Search results

I wish I could get away with Evap (Swamp) coolers here, but being in the highest concentration of fresh water lakes in the world keeps our humidity at ridiculous high levels in summer. I may get some cooling benefits by pumping lake water across a water/water heat exchanger, especially if I can...

Outstanding. Hopefully I am able to seel my place while there is still summer weather, and get out for a visit, id be thrilled to help out in your shop a little

I understand that, I really do. I have always questioned authority, and if I had not questioned and challenged the authorities in my area, I never would have been able to open. So I guess it is just in my nature to not take someones word for things.

And what statutes is this person quoting? Sadly this is not “By the Book” it is her making things up as she goes along. “Can’t mix wing sauce due to possible adverse reaction???” You gotta be freaking kidding me! is it kept at room temp or refrigerated? Whole butter or clarified butter? Before I...

The crew is out within 45-60 minutes depending on prep we need done, I can be here for 90-120 minutes after close reconciling tills, inventory, getting prep lists together, and doing accounting and IT stuff

Please explain the health code reason, because the way I see it, a pizza is not an RTE (Ready To Eat) item until it is baked and out of the oven. Now, If you have RTE items on the make line (Salads & such) proper hand-washing and foodhandler gloves, or tongs usage use comes into play for your...

Is there a specific reason why fresh sausage cannot be cooked directly on the pizza in a conveyor oven? I have never used a conveyor, so I am asking to learn the reasons why most use pre-cooked meats. We do pre-cook our chicken for pizzas, but that is because we cook it in a wood-fired BBQ Pit...

I’d like to be the mid-priced guy, but as it happens, I am the high-price guy. I can get away with this because pizza is not our main product, I do not believe we are charging these high prices “Just because we can” It is our ingredient list that is driving pricing and the people that order...

Ya know, I know how I feel about this, but do not know how to put it to words. Lets just say I am disappointed that the book “Atlas Shrugged” became reality instead of being fiction.

Only a penny to bake it? I was thinking $1.00 cash, Isn’t there a member working out of a grocery store that does T&B but will bake for $1.00 and makes significant bank on that $1.00

Sodium metabisulfite was removed from use, it was replaced with citric acid based compounds. Some lemon juice in your rinse water may achieve an anti-oxidizing effect without too much flavor change

Ding Ding Ding Ding!!! we have a winner! We do very few discounts, “Local Merchant Discount” “2nd amedment discount” (we see someone carrying, they get 10%) and military discounts is a good one for us, and of course a 2nd sandwich half off coupon to support the high school football team.

Bring them all back, and get a full refund. Otherwise STFU, EAD TAFFOARD, Why would they toss everything but the one with the alleged arachnid in it? Or did the other 4 get eaten?

Call Krisp-It, they’ll send you a sample with directions, if you like it, purchase from them, they’ll send a shaker for it. I use a 1.5 ounce portion cup to scoop, but I still eyeball it according to what is on the pie. I keep it under my veggies

dude needs to be strung up by his nutsack with piano wire!

How big of a transport vehicle do you have? The ultimate way to go IMHO would be to use a CVAP holding cabinet made by Winston Industries. You can adjust heat and humidity levels independently of each other. They are expensive, like really expensive! But worth every penny. I like to watch the...

I wish people in my area would eat spinach and fresh basil on a pizza, but it just wont happen. I had to drop spinach and basil because I was tossing out more than I was using. Fresh garlic gets used only because I included it on a few of our specialty pizzas. Fresh sliced tomatoes are not very...

Back in the day the cure to that was to add a sodium metabisulfite to keep things from oxidizing, the current anti-browning additive method is based on citric acid. Take a look into it, see if you notice a difference, and it may save you a few bucks over the year

When I tested the product, I thought I would notice something about it, but I did not. And I was looking for it.

I use “Cam Carriers” for transporting meats and sides, I love them, but never tried to hold a pizza in one