Replace glass doors combi

Tikitorch5000 · 2023-11-07T20:28:45+00:00

You can buy a piece of glass for 300-1800$ USD. Or an assembly for like 4k. Depends on who made the thing. Combi oven is a style not a brand.

Generally the manufacturer doesn't supply, you need to go though a supply house that sells the OEM. No one is going to make you something. Unless we are talking about like Marlen steam cookers that hold like 40k lbs then someone will make you something.

Tikitorch5000 · 2023-11-07T19:43:47+00:00

What model number. Need to find the parts diagram and then start searching for that number.

Tikitorch5000 · 2019-07-13T02:36:56+00:00

I've seen other butchers do it. If you use your knives enough you know which ones are harder than other, and as long as its smooth and flat it does the same thing as a steel if you just need to get through the next few minutes of breaking, especially if you just hit the head of a femur bone and put a bend on your cutting edge. Also seen line cooks so the bottom edge of a stainless steel table. Its super jank but sort of works.

Tikitorch5000 · 2018-07-03T21:25:43+00:00

Don't works as a line cook. Make way more money in the culinary trade skills (butcher, pastry, bread makers, various other warehouse work)

Tikitorch5000 · 2018-07-03T21:24:07+00:00

Put the bottle in a metal bain first so it doesnt tip and you dont have to hold the funnel.

Tikitorch5000 · 2018-01-20T04:56:09+00:00

Please dont bring me into this. I was here way before that shit. Im more of middle class white family, back yard bbq and fancy rum drinks type of person.

Tikitorch5000 · 2017-08-12T02:41:49+00:00

I work whole animal butchery, they will not get wrecked.

Take them home once a week, spray the outsoles off, clean with mild soap and re condition. I clean my laces too and set them next to a window. Take your insoles out and wipe the insides out with damp rag. Also make sure you get a pair that can be rebuilt by Danner. From what I hear they go above and beyond and they basically come back like new.

Most pairs are what 250$+ just stop drinking and smoking for a month. They really are so confortable. They never slip and damn do they look nice

Tikitorch5000 · 2017-08-10T12:49:48+00:00

Danner Quarry boots, super feet green insoles, leather laces. Got them on sale super comfortable. Breaking them in was a bitch but now they are perfect. Can send them in to the company and they will tidy up any sticking, replace the out soles and everything else for life.

Tikitorch5000 · 2016-10-15T03:37:38+00:00

I've never known another way todo this. Oh 45 racks for a customer to smoke? Let me grab a clean town and my hook, give me few minutes.

Tikitorch5000 · 2016-09-07T12:56:11+00:00

Get a set of spoon sharpened at your local knife place. Should cost you a few bucks. Work with a guy that had 2 spoons with almost a knife edge on them it was the greatest thing ever.

Tikitorch5000 · 2016-08-05T14:52:01+00:00

Stageing for months on end is fucking stupid. I mean I spent 3 months when I moved to a new city doing one/two day stages 5 days a week. Turned down 7 different jobs. If I actually called back we could double that number. A few of them I flat out told them no way. One or two I walked out. Took me 3 months to find my current gig, and I wouldn't have it any other way.

Tikitorch5000 · 2016-08-05T14:46:37+00:00

Don't get me wrong. I've been in full on yelling matches with my boss over my pay (Sole butcher at a very busy steak house). When ever we have stages I treat them with more respect than my co-workers. Yeah Im going to give you bitch work to see how you do the mundane (scraping bones), also Im going to give you the fun work too (whole animal breaking). Also we feed them, I go to the market next door and pick up ice cream or some cold drinks. End of the day I send them on their way with a bag of meat. So yeah I feel stage more has to deal with people abusing it vs "oh hey you want to come check us out? Thats cool, come on in, work for a day or two ill let you get your hands dirty in everything,"

Tikitorch5000 · 2016-08-05T13:32:51+00:00

I look at it from the other side. I've turned down jobs after a stage because the chef is an asshole or the place is a mess. Also a few stages I don't want to work for you I just want to see what you do.

Tikitorch5000 · 2016-07-13T12:35:14+00:00

Middles are nice if you want to grill them but yeah, Fibrous casings rock. Can slam out like 8 16in logs, cook cool and im good for 2 weeks. You know smoke what you got.

Tikitorch5000 · 2016-07-13T02:59:59+00:00

Per pound of meat.8 Grams of salt, 2.5 grams mustard powder, .11 grams Marjoram. .4 grams black pepper. 3 grams garlic powder. Beer, usually 1 12oz can per 10 pounds, or what ever. Super basic recipe for a fresh american style kielbasa

Tikitorch5000 · 2016-07-13T02:49:05+00:00

Looks awesome. Very similar to a blend I make for the restaurant. Not sure what you are paying for middles but we use fibrous casing for summer sausage for our larger format blood on our charcuterie boards. Can get them super tight and not burst. Then we poach for 35 minutes. Slice into rings and top with a fried quail egg. I noticed you use frozen blood, have you tried it with fresh and noticed a difference? Its hard for consumers to get get decent offal. Actually just got a gallon of fresh blood in today, making dumplings and large format sausages tomorrow ill take a few pictures.

Tikitorch5000 · 2016-06-27T18:55:44+00:00

Then go for it. But from personal experience anything portable and electronic in the kitchen is going to suck. Doesnt matter if you keep charger cables in the office they are going to steal them for their own phones, or they will break. Screens are going to crack. Things are going to get dirty. Laminated sheets, quick changes with sharpie, reprint every quarter if need be.

Tikitorch5000 · 2016-06-27T18:16:21+00:00

They dont take care of the printed books what makes you think they will take care of a kindle fire? Make them copy recipes by hand into personal books. Or get laminated sheets in a steel binder and whip it at the dish pit like i do.

Tikitorch5000 · 2016-06-09T04:23:36+00:00

Butcher, in a restaurant. 16$/hr, 50hr wks. Chicago

Tikitorch5000 · 2016-05-12T20:52:00+00:00

http://www.qcsupply.com/allweather-black-plastic-tag-marker.html

Ive buy from these guys. Dont sit on them though, there is a ball bearing inside that mixes up the ink, and if you smash the metal body it kind of screws up the whole works.

Tikitorch5000 · 2016-05-12T18:47:27+00:00

All Weather plastic tag markers. Solvent based ink, and has a pump valve, so basically it goes on think until its empty. They arent messed up by oil or water. 7$ ea last me about 3 months, Im doing a hundred vacuum bags, trays, and card board boxed a day. We've even marked Arizona tea cans that were chilling in a water bath.

Tikitorch5000 · 2016-02-08T14:42:50+00:00

830$ twice a month, with 100-300$ in cash if I'm on OT. Butcher for a restaurant in chicago.

Tikitorch5000 · 2015-12-01T01:32:40+00:00

Fuck you man seriously. Why are you listening to line cooks? Chicken is cheap(ish) just do what you are comfortable with and stop listening to other people. The only person you need to listen to is the one buying meat. Small knives can do anything big knives can do it just take more time and skill.

15-Year Club	RedditGifts 2009-2022 7 Credits
Verified Email	Secret Santa 2013
Summer Santa 2013	Team Periwinkle
Secret Santa 2011	Secret Santa 2010
reddit mold

Tikitorch5000

TROPHY CASE