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1d ago
inCut my pork belly trim waste down to 8% this quarter and honestly didn't think I'd ever get it that low.
My 8-inch boning knife changed everything for that.
3d ago
inFinally gave up on the old hot air station and the difference is wild
That "clean BGA reflow on the first try" part really hits home. I used to think I just needed more practice with my old gear, but sometimes the tool is actually holding you back. Getting a piece of equipment that works with you instead of against you changes the whole game. What was the toughest job you tried with your old station?
4d ago
inMy friend insisted the 'secret menu' burger at that one chain was amazing
My friend's secret menu burger was raw inside, @charles_baker28.
4d ago
inHad a customer last week ask if we could cut a pork shoulder into the shape of a dinosaur for his kid's birthday.
Yeah, that "sick lizard" look is tough. I mean, maybe try asking for a simple T-rex outline next time, it's way easier to cut.
4d ago
inThe great brisket wrap debate at my place last weekend
Make or break a whole cook" feels like a lot of pressure for some foil. It's just a cooking step, not a life choice. My last one turned out fine and I didn't even wrap it.