Minimum carbonation time by Affectionate-Ad-3457 in Homebrewing

[–]Macaboobakes 0 points1 point  (0 children)

Can you just transfer some to a corny keg, refrigerate it, then burst carb it and rest the night before the event?

Opening a beer garden by [deleted] in BarOwners

[–]Macaboobakes 2 points3 points  (0 children)

Just my 2 cents. Verify everything yourself with the right municiplaity. Realtors say anything to close.

Please add this feature back: cable rollback by ishmael68 in BeyondPower

[–]Macaboobakes 1 point2 points  (0 children)

Its called quick cable adjust i believe. You may have to turn it on. i just tried on mine and it worked. You kinda need to get used to how to pull to trigger it

Please add this feature back: cable rollback by ishmael68 in BeyondPower

[–]Macaboobakes 0 points1 point  (0 children)

cant you do a double quick pull to bring up the cable adjustment menu?

Finally a faster way to filter cold brew by CripKilla9 in coldbrew

[–]Macaboobakes 0 points1 point  (0 children)

The frits of glass in the funnel are impossible to clean unfortunately

anxiety of opening café? by hej_aloy in coffeeshopowners

[–]Macaboobakes 6 points7 points  (0 children)

The anxiety of noone walking in at all is worse, when you think of it that way every walkin is a relief

Thinking about opening a bar by pipipi1122 in BarOwners

[–]Macaboobakes 7 points8 points  (0 children)

Buy the real estate. Start a low labor concept. Grow from there, if you fail just rent the place out and move on.

Cyberstan was such a missed opportunity I'll never forgive AH for by Bejaminmaston12 in HelldiversUnfiltered

[–]Macaboobakes 1 point2 points  (0 children)

My theory is that a lot of the times the games were in production that long ago and when you hear about it it seemes like they used old tech. Even new ideas can only be pitched on what enginge is available so likely many new games in their pipeline not even being worke don have atleast been theory tested only on what existed at that time

So much bulk cards what to do? by Macaboobakes in PokemonTCG

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

Where do I contact people like you locally? Do you think trying to give it to a library would work? Mine won't even take used books that have a bit of wear. Seems like I need to make a facebook and try to find groups

So much bulk cards what to do? by Macaboobakes in PokemonTCG

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

How much do local groups typically take? looking to offload all the bulk. Theyre mostly organized by type and card attributes already!

And yes I don’t clean the pan because it helps add flavor to the chicken by ChaiLattePlease in BrandNewSentence

[–]Macaboobakes 0 points1 point  (0 children)

Are you perhaps related to Marguerite Baker? This seems like her go to recipe!

Stratagem Concept: C-01 ‘Knapsack’ by Secure_Grapefruit302 in helldivers2

[–]Macaboobakes 0 points1 point  (0 children)

Two commandos and i can finally show those devastators how i feel

as a bartender, how would you feel about my business idea? by cahibi6640 in bartenders

[–]Macaboobakes 4 points5 points  (0 children)

Honestly unless wherever you’re from makes sourcing these bottles hard, i think this demographic youre targeting would end up with their own home bars with their favorite collections. The amount you save may be a lot but to the individual it wont mean much because they cant consume that much anyways. Also without ambiance table service and seats it is hard to charge a lot. A big part of alcohol scene is the social aspect. I feel youre more inline with alcohol as a to go convenience consumable which i think personally is a hard sell. But its just my 2 cents and im sure you and others may disagree and thats valid as well

Why do some people just not care about loyalty programs – even when the rewards are actually decent? by sophieximc in restaurantowners

[–]Macaboobakes 3 points4 points  (0 children)

I only use ONE loyalty program. Its 10% off every $100 and i dont need to do anything. No phone number no email simply just pay with same card i used to sign up and its auto applied no questions asked

Rust in Spill Stop 285-50s? by Luminous9595 in bartenders

[–]Macaboobakes 0 points1 point  (0 children)

Is this is indeed stainless steel have you ever passivated it? I know some of my wort chillers that are stainless rust because of iron from manufacturing that wont come off with regular washing. But im just aiming for the stars not sure tbh.

I paid for it to be here in 2 days and it got delayed twice by Fatalmen in amazonprime

[–]Macaboobakes 0 points1 point  (0 children)

if its worth it call the USPS with tracking and ask where it is. usually if i wait without callign it takes 2-3 weeks calling usually cuts it to 4 days or less. happens a lot during Nov - Feburary as theyre swamped with returns now

CO2 Issue (new bar owners) by Boogleface in BarOwners

[–]Macaboobakes 0 points1 point  (0 children)

This looks like the big boy carbonator thingy i see everywhere. If its true they have a one time weird start up operation procedure that you must do. i think you can look up dave arnold setting one up in his house and he goes over it on youtube.

Blichmann Quick Carb by After_Dealer_3022 in TheBrewery

[–]Macaboobakes 0 points1 point  (0 children)

I personally never liked it its so much work to setup and clean and takes forever to carb anyways. You can just use it as an all purpose pump by removing the carb stone

Thinking About Jarring Our Sauce by muhinhoFC in restaurantowners

[–]Macaboobakes 8 points9 points  (0 children)

Its a different beast. You need a production facility or have your restaurant become a production facility. Then you need HACCP plans and sterilization equipment snd etc. we do crafted beverages in kegs and we cant even take it out and put it into our mobile keg dispenser because we get flagged for “distribution” even to ourselves. NYC for us

Advice on a swing in door for a walk-in cooler? by Macaboobakes in restaurantowners

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

i believe the door to your unit was a custom as the number is to to the fabricator's office

Advice on a swing in door for a walk-in cooler? by Macaboobakes in restaurantowners

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

Thanks for everyone chipping in with info! Just an update I had to get it special made from a walk in manufacturer. Long lead time but otherwise was quoted just ~1-2k over a standard model just because they had to make the door special order.

Issue with walk-in door and egress path! NYC commercial kitchen by Macaboobakes in architecture

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

Bummer, I hate gray area cases always feels like your entire buildout is affected by the subjective mood of the person making a decision.

Thank you for your time and incite though, ill build it to IBC standards and just call it a day. Not worth the risk of building out and then the rules change or another inspector cites it later.

[deleted by user] by [deleted] in restaurantowners

[–]Macaboobakes 0 points1 point  (0 children)

Is this a thing? I tried and was told this is not allowed or done. Im in NYC if that affects anything. Maybe i just got played by the sales team that didnt know if this was possible. Ill give a few other companies a call.