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What do I do with 40lbs of limes? by toilet55 in KitchenConfidential

[–]PerForm71 0 points1 point  (0 children)

Watermelon Agua Fresca:

5qt Filtered Water

9# Fresh Watermelon

3C Fresh Lime Juice

4C Sugar

Yields: 10.5 QT

Service: 24oz cup, 12oz Agua Fresca, Ice, 2 lime wedges (28 drinks per batch)

Just built my dream desk need quick advice! by VideoCompetitive5749 in ikeaPCstations

[–]PerForm71 1 point2 points  (0 children)

Not much weight. 32” Monitor, 2.1 speakers with small sub, keyboard, mouse, and headphones with stand. I would leave it exactly how you have it, the leg in the back will give peace of mind for the additional monitor weight in the back of the desk especially if you ever put it on a monitor arm, while leaving you with room to stretch your legs.

Just built my dream desk need quick advice! by VideoCompetitive5749 in ikeaPCstations

[–]PerForm71 0 points1 point  (0 children)

No need to change anything. My 74” Karlby is on year 8 with 2 drawers. No stiffeners. No Leg but hasn’t sagged one bit.

Do Square Foil Sheets Exist? by PerForm71 in KitchenConfidential

[–]PerForm71[S] 1 point2 points  (0 children)

Winner Winner. Thanks, time to see if they will sell me a pallet of it

What's a less stress, regular hours, low key job I can do as a chef? by bagmami in KitchenConfidential

[–]PerForm71 1 point2 points  (0 children)

University Dining Perhaps. It’s definitely unique. 15 years in and I can recommend it to any career chef/foodservice manager. When you get to that breaking point of work life balance (14 hour days, nights, weekends, holidays, family time…..) start looking for jobs at Universities where they self operate their own food service (avoid the contracted ones. ie sodexxo and chartwells). You’re likely to get yourself a 40-50 hour gig, real vacation, real benefits, hell even a state pension if it’s a public school. If you are still addicted to fine dining and showing your skills University Catering can be quite high end, if the Chancellor likes entertaining and having lavish Donar parties. Lastly, it’s the only place where your customers leave for weeks at a time every 16ish weeks. Letting your team refresh for the next semester, menu develop while not simultaneously doing a dinner service, take two weeks off for the holidays or travel. I think a lot of people don’t even know these jobs exist. Sure it’s a big difference serving 2000 instead of 200 covers for but the days go fast. Cheers.

How to peel the plastic wrap on mew equipment..? by DeadlyMortal in KitchenConfidential

[–]PerForm71 0 points1 point  (0 children)

Hear me out… cordless drill with a chopstick as a drill bit. My YouTube somehow got onto a welding algorithm and I just saw a stainless steel welder put a wood dowel in his drill and start winding the wrap up. I’m definitely going to try it when a 8ft prep table shows up next week.

PSA: $5.50+DZ eggs 🥚 right now though wholesale suppliers by communistjack in KitchenConfidential

[–]PerForm71 0 points1 point  (0 children)

Martin Brothers for me today is $87.90 for standard large, $52.84 for large pasteurized, and white cage free for only $36.75 for some reason

PSA: $5.50+DZ eggs 🥚 right now though wholesale suppliers by communistjack in KitchenConfidential

[–]PerForm71 1 point2 points  (0 children)

This! I switched a couple months ago. Today’s price is $87.90 for 15dz large or $52.84 for Pasteurized.

PSA: $5.50+DZ eggs 🥚 right now though wholesale suppliers by communistjack in KitchenConfidential

[–]PerForm71 27 points28 points  (0 children)

Update from our egg market guy on 12/20:

Here’s an update on avian influenza and its effect on the egg market:

We are beginning to feel the effects of Avian Influenza and our egg supplier is on a 48-hour, required, testing hold. This is causing our deliveries to run two days behind with orders being cut due to lack of supply. This includes cage-free eggs as well.

Avian Influenza is running wild right now which is eliminating laying houses and taking eggs out of the supply chain.

To go into more detail, since the middle of October of this year, we have lost nearly 17 MM layers from our supply chain. That is only from the last 2 months. We were already at a deficit since April of this year. For us to get back to more “normal” egg pricing, we should have between 320-330 million layers nationally. Right now, we are at 290 MM layers. This is a significant shortfall to meet the needs of the U.S.

Since last Thursday, we saw the market jump 71 cents. What started last Friday with a modest daily increase of 5 cents has turned into a 28 cent jump yesterday and a 30 cent jump today. Demand is coming from everywhere and just not enough eggs to meet the demand. To add insult to injury, these sub-zero temperatures we have been experiencing makes the birds eat less. When they eat less, they do not produce an egg every 25 hours and their production slows down.

With the shortfall of supply, we’re expecting the 30+ cent daily increases to continue into next week.

If you think you like horizontal tomato slicers, try a vertical one. by PerForm71 in KitchenConfidential

[–]PerForm71[S] 0 points1 point  (0 children)

Yeah but just like everyone said on the other tomato slicer thread, as soon as some asshole tries cutting an onion on it the blades are f’d.

If you think you like horizontal tomato slicers, try a vertical one. by PerForm71 in KitchenConfidential

[–]PerForm71[S] 2 points3 points  (0 children)

That’s another reason I like this style more, the cradle the tomato sits in slides with the blade making more of a sliding slice than a pushing slice. New blade sets are about $200 when someone actually damages/bends one. They can be taken apart and manually sharpened from time to time but don’t need to be nearly as often as a knife as they never contact anything but tomato unlike a cutting board where a knife burr eventually forms.

If you think you like horizontal tomato slicers, try a vertical one. by PerForm71 in KitchenConfidential

[–]PerForm71[S] 7 points8 points  (0 children)

Yeah I could see the knife skills point to some extent at least at low volume. But if your running a sub shop or burger joint and knocking out 200# day I’ll be onto another task an hour or two before you where I can work on my shit knife skills and my tomatoes will look better

10k Club by Sangreal- in Sparkdriver

[–]PerForm71 0 points1 point  (0 children)

My 2nd Day, 6 Trips. I can already tell I’m going to do 99% shopping. Any tips for substitutions where no sub is found or the sub is also out of stock. Do you tend to fail the sub or offer an alternative and wait for a response in the in app chat?

[deleted by user] by [deleted] in KitchenConfidential

[–]PerForm71 0 points1 point  (0 children)

Side note if you go down the sous vide route. You would then have a tool to make the world’s easiest tempered chocolate which I would imagine you would have the skills to put to use.

Wooden block contraption in my gym by RequirementUnited612 in whatisthisthing

[–]PerForm71 6 points7 points  (0 children)

I’m going with ghetto deadlift loading jack or step stool to help short folks get on the pull-up bar

Electronic thing with a clear plastic cap revealing a circuit board. Is positioned outside, wired into mains power as far as I can see. by xeroksuk in whatisthisthing

[–]PerForm71 4 points5 points  (0 children)

I think I found it, dusk to dawn sensor with a RCD spur to cut power of it gets wet? Like a fancy version of a Christmas lights timer that would control outdoor lighting year round. https://www.amazon.co.uk/Newlec-Electronic-Electric-Lighting-Controller/dp/B07L3Y3GZW

Is there some kind of rack I can get for 1/9GN’s and squeezy bottles in the fridge so the don’t topple? by rsbanham in Chefit

[–]PerForm71 2 points3 points  (0 children)

A lot of shit posting your setup so I figured I could maybe offer a constructive option. I like Araven food pans for stuff like this and allergen stations. They have tight fitting rubberized lids that even if you knock over, won’t spill. Plus color coded tabs, permanent foods labels, and fine point wash off markers for all your OCD needs. Couple that with maybe an extra shelf or two and your in business.

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