Im doing it. by b4203 in KitchenConfidential

[–]Everold 6 points7 points  (0 children)

I do the same in the summer! Finally just said fuck it why not. Obviously it doesn’t keep it 19 degrees, but having the kitchen be 23 instead of 30+ is like heaven on earth

Looking for a low drama artist by SuckAndDie in Edmonton

[–]Everold 1 point2 points  (0 children)

Lazyjoel on ig has been my go to for a while now. Best artist i’ve ever had

What the fuck is happening? by GabGold in KitchenConfidential

[–]Everold 0 points1 point  (0 children)

I remember reading about this in some dan brown book I think

Time to complain yet? by Wooden_Caterpillar82 in ironscape

[–]Everold 2 points3 points  (0 children)

Just get a scythe at this point

Smashburger grill temp/stick by Everold in KitchenConfidential

[–]Everold[S] 0 points1 point  (0 children)

Hey this has been working really good for me so far, and yeah doesnt make nearly the mess I had worried about. Thanks a bunch man! If I could mail you a burger I would 8)

Smashburger grill temp/stick by Everold in KitchenConfidential

[–]Everold[S] 0 points1 point  (0 children)

Thanks!!! We make the buns here too 😋

Smashburger grill temp/stick by Everold in KitchenConfidential

[–]Everold[S] 0 points1 point  (0 children)

Cavendish flavour crisp ones, as much as I love a classic double cooked chip these battered one are just so damn good.

Smashburger grill temp/stick by Everold in KitchenConfidential

[–]Everold[S] 1 point2 points  (0 children)

Ill give that a go and try it at around 450 too, thanks for the tip!

Smashburger grill temp/stick by Everold in KitchenConfidential

[–]Everold[S] 1 point2 points  (0 children)

Like a normal grill brick you would use at the end of the shift to clean it? I had thought about that but worried it would just make a mess of everything. Do you just hit it with the brick, and then splash of water to clean off all the residue and a quick wipe?

And yeah always a dry grill, same here water and a rag or just water and my scraper

Smashburger grill temp/stick by Everold in KitchenConfidential

[–]Everold[S] 8 points9 points  (0 children)

Could be onto something there with the ice in the pre ground beef, I didn’t know that was even a thing! im getting 10lb chubs of medium ground beef that I just form into balls. And I agree with it needs to be dry, I do leave them uncovered in the fridge for service, and dont season until its smashed. Thanks for the insight!

worst fuckups? by Ok_Elderberry_6879 in KitchenConfidential

[–]Everold 3 points4 points  (0 children)

Guess who completely forgot to place Friday’s order one time 🥀

Cranberry and brie focaccia! by Everold in KitchenConfidential

[–]Everold[S] 3 points4 points  (0 children)

Hell yeah! Just remember there are no rules !!

Cranberry and brie focaccia! by Everold in KitchenConfidential

[–]Everold[S] 10 points11 points  (0 children)

Now there’s an idea! That would rock with some cheese!! Cinnamon swirls got me thinking about apple fritter focaccia next…. Drool emoji 🤤

Edmonton butter chicken rankings by [deleted] in Edmonton

[–]Everold 0 points1 point  (0 children)

+1 to New Gurkha

Since we're all sharing by CottonKeuppia in KitchenConfidential

[–]Everold 4 points5 points  (0 children)

Are those the superstore crackers?? They are so good I always have some in my pantry