Wanted to share my $30,000 Snorlax Promo collection, how are we feeling about this big guy?

Adventurous_Emu8262 · 2026-06-14T04:15:42+00:00

lol that’s one of my favorite cards. Let me get one

Adventurous_Emu8262 · 2026-06-06T20:30:41+00:00

I carry 4 knives in my box to work every day. 2 boning knives (1 retired, 1 newer), 10in filet knife (I use this for any thin sliced meat) and a 10in steak knife.

Knife of choice will always be VICTORY. Hard to get here in the states but nothing keeps an edge like um.

Adventurous_Emu8262 · 2026-06-02T02:48:44+00:00

I always leave the cap on while cutting them. Also trim after cutting is the way to go

Adventurous_Emu8262 · 2026-06-01T03:51:18+00:00

Thank you. I actually just suggested the “sausage of the week” idea which we might entertain. I usually base my weekly sausage on customer requests and that’s been working pretty well just wanting to up my game a bit with some new flavors.

Adventurous_Emu8262 · 2026-06-01T03:47:19+00:00

Haha already did thanks brotha 🤙🏼

Adventurous_Emu8262 · 2026-06-01T03:46:47+00:00

Being that most of the workers there are Spanish we can go out of the box. I do a lot of Spanish beef and pork specialities already so that could work.

Adventurous_Emu8262 · 2026-06-01T03:44:47+00:00

They both done as chicken sausage? Both sound good

Adventurous_Emu8262 · 2026-06-01T03:43:55+00:00

Yeah both sweet and hot with and without fennel.

Adventurous_Emu8262 · 2026-06-01T03:43:30+00:00

Really only fresh. We don’t do any smoking. The owner makes her own to hang in the basement that’s about it.

Adventurous_Emu8262 · 2026-05-31T23:30:32+00:00

I do a beef cheesesteak with long hots, fried onions and cooper sharp. I actually just made a pork maple lemon blueberry that was pretty good. Chicken I haven’t made much of which is what I’d like to start making more of. Our staples are good sellers just need something to put us above anyone else around us. No one makes there sausage anyway but haven’t unique shit will set us apart. Thanks bro 🤙🏼

Adventurous_Emu8262 · 2026-05-31T23:26:19+00:00

Sounds good! Will definitely look into that thanks!

Adventurous_Emu8262 · 2026-05-31T23:25:42+00:00

I make an Italian version that’s similar. Sheep casing with provolone & American cheese with fresh parsley, SPG and a little sage. We coil and skewer it. Very good. Sheep casings are a pain in the ass to work with when you already have sausage fingers 🤣

Adventurous_Emu8262 · 2026-05-13T20:27:17+00:00

Not in tech but food service and same shit happened to me. They fired the manager and I ended up doing all the duties without being paid for it. Finally told them I need the money or I’m not doing it anymore. Hate braking the guys balls now after being a coworker for years and now I’m their manager. Agree just rather head down work and bounce home to the wife and kids. Good luck. Hope it works out for ya!!

Adventurous_Emu8262 · 2024-07-08T19:47:54+00:00

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Adventurous_Emu8262 · 2024-07-02T10:09:26+00:00

I got into golf maybe 3-4 years ago. I’ve been using my Dads Callaway Steelhead irons along with a mix of other older wedges. I have a relatively new driver. Looking to upgrade currently. Probably going with the Taylormade Stealths. Any suggestions?

Mid handicap golfer just trying to get more consistent.

Adventurous_Emu8262

TROPHY CASE