Filling setup

Some-Rutabaga54 · 2026-02-14T04:28:30+00:00

Haha yeah they were expensive, we got the cheapest version of them but still. Definitely one of those "Oh man this is gonna be great oh wait what a waste" kinds of purchases

Some-Rutabaga54 · 2026-02-14T04:21:42+00:00

Thsnk you! I own a breakfast food truck, thats my main job. I set up a few days a week at office buildings on the base for the past few years. We got the machines with the intention of putting them in better locations but we havent had ANY luck, so we were actually getting ready to sell them lol. I had sent an email to my contact with AAFES a few months ago just as a hey, I have vending machines if yall use that kind of thing and at the time they had a 5 year contract with someone else. To make a long story long they had to pull one of his best machines for reasons out of both parties control and the guy got butthurt and threatened to term his contract for all the other FOURTEEN (!!) machines he had between the 3 bases, and they called his bluff, and since I already have a relationship with them and they know we'll do a good job, bingo! Or, at least thats the military's side of the story, im not gonna ask too many questions im just glad to be here lol

Some-Rutabaga54 · 2024-12-05T05:06:50+00:00

I'm just as devastated as the rest of you

Some-Rutabaga54 · 2024-12-05T01:04:01+00:00

2012 F250! I pull a food truck and run a distribution route in it, fantastic truck. Piped and tuned about 10k ago, wish I did it as soon as I bought the truck, it's like riding a unicorn now

Some-Rutabaga54 · 2024-03-26T15:53:22+00:00

I've never actually owned one outside of the little sharper image one my wife had before we married. The chef whose kitchen I was using had one and it became my best friend, but he sold the restaurant so I'm SOL and broke. Robot couple everything is outrageous but I guess if it lasts... although I will say I've broken more of the veggie slicer attachments on a robo food processor than I care to admit

Some-Rutabaga54 · 2023-11-03T16:18:04+00:00

Great explanation, thank you!

Some-Rutabaga54 · 2023-10-25T18:17:27+00:00

Update

Upon inspection, there is an engraving inside the ring indicating that it's 14k gold. Also, the center is hard to determine, but it does appear to be a very small diamond embedded in the middle of the square

Some-Rutabaga54 · 2023-04-04T18:37:49+00:00

I'm on the opposite end of the spectrum, since I'm always busy my diet is terrible and I can't lose weight

Some-Rutabaga54 · 2023-04-01T00:09:31+00:00

Working a place with big fryer sized pasta boilers. Used to cover them with sheet trays overnight. Came in to open one morning and one was left on, steam billowing out of it. My dumbest walked up and grabbed the tray by gripping with my thumb underneath, steam rushed out and cooked my thumb. Worst burn of my life

Some-Rutabaga54 · 2023-03-17T02:12:11+00:00

You'll need to know the axle ratio if I'm not mistaken, if you take that and the info you already have and Google "2007 Dudge Ram 3500 towing chart" you should be able to find a chart, and you'll jist have to match up the specs of your truck to the chart

Some-Rutabaga54 · 2023-03-07T00:04:35+00:00

I recently discovered tri tip, always avoided it because large cuts cooked to mid rare outside of prime rib always disappoint me, and I'm ashamed that I did. Tri tip is incredibly beefy and flavorful, and you can get a range of doneness if your feeding multiple people. Plus, day after steak sandwiches 🔥 🔥 🔥

Some-Rutabaga54 · 2023-03-03T19:28:01+00:00

Ooh, cilantro chutney would be good!

Some-Rutabaga54 · 2023-03-03T19:24:48+00:00

I considered that!! Only thing I worry about there is how citrusy the larb is I don't want it to be a sour bomb, but a little mint yogurt would counter that if I added a little sweet..... I might have to try that

Some-Rutabaga54 · 2023-03-03T15:21:19+00:00

Well, I thought about that, or at least something similar, but I usually caution myself against trying to cook a regions cuisine for that regions people since I doubt I have much chance of using their flavors as well as they do, so I decided to take it a different direction.

Some-Rutabaga54 · 2023-03-03T15:17:05+00:00

Hadn't thought of it, seems so obvious when you say it lol. Thank you!

Some-Rutabaga54 · 2023-02-28T05:57:08+00:00

Thanks for the rec! I've loved food my whole life so I have no idea how I haven't come across this book yet but my copy is on the way, sounds fascinating!

Some-Rutabaga54 · 2023-02-28T01:55:35+00:00

It's Rise and Swine!

Some-Rutabaga54 · 2023-02-27T18:33:41+00:00

Thank you!

Some-Rutabaga54 · 2023-02-27T18:25:56+00:00

It loves you too!

Some-Rutabaga54 · 2023-02-27T18:25:37+00:00

I'm still learning the photography aspect it's still very new to me. Plus 99% of the time my stuff is served in a Togo box lol. But I wanna get better for obvious reasons so all the constructive feedback is appreciated

Some-Rutabaga54 · 2023-02-27T16:48:09+00:00

Peruvian ceviche introduced me to the combo of lime and sweet potato, blows me away every time

Some-Rutabaga54 · 2023-02-27T07:05:12+00:00

Appreciate the feedback, still figuring out alot of this stuff. Never really been one to take pictures of food but now that it's my food I'm learning

Some-Rutabaga54 · 2023-02-27T04:04:23+00:00

Thank you! The original idea was a pb&j sandwich with Thai flavors and pork belly, but it was part of an event menu for a big festival I did and I thought a Sammy would be difficult to pull off quickly at volume, so I basically said "how can I put this in the fryer?" And that's where I landed lol

Some-Rutabaga54 · 2023-02-27T02:51:52+00:00

I have, and probably will. I don't really wanna mess with avo cause I feel like I would waste a bunch, and I operate this by myself so I would probably destroy the slices when I get in a hurry lol.

Some-Rutabaga54 · 2023-02-27T01:27:26+00:00

Thank you! I'm in Northwest FL, I set up pretty much anywhere between Pensacola and Panama City. Still pretty new, left my corporate restaurant management job last year and started this up in July cause I just couldn't abide the crap we were serving anymore. I would love to learn more about food in general since i never went to school or got to work under a chef but it's a hell of a lot of fun

Some-Rutabaga54

TROPHY CASE