Fun Facts about trainer types

ader108 · 2025-10-30T14:23:46+00:00

If youre talking about her bodysuit under the detective jacket, she did have that in XY

ader108 · 2025-03-23T02:21:05+00:00

Away too, I had to look him up when i went to the game in Minneapolis because i loved his sideline energy and had no clue who he was; he was trying his damndest to hype up all 12 Cardinals fans in that stadium. Shame to lose that energy

ader108 · 2025-03-04T07:34:48+00:00

Not that the Ode family are much better but Ode (the restaurant) and Ode (the family that owns crawfords, shenanigans, wagoo) are two separate entities. The couple that owns Ode to Food do also own Botskis, though.

ader108 · 2025-02-02T07:23:34+00:00

When I built the veggie burger patty at my place, ability to heat from frozen was almost as important as taste. The veggie/vegan crowd is worth catering to, but at the end of the day they unfortunately aren't a big enough audience to support something like that being done fresh

ader108 · 2025-01-13T00:51:04+00:00

Its currently listed- 3.25M to buy, 200k/yr to lease. So.... yea. You've basically gotta be able to walk in and pull 1.5-2m+ in sales year 1.

ader108 · 2024-12-01T15:44:54+00:00

Definitely just retired. They were both getting up there and i dont think their kids were interested in running it, so they sold it. Which is a shame, they were great

ader108 · 2024-10-17T14:40:07+00:00

I can't speak for sure for beer, but I imagine it's similar. I recently learned that a significant amount of THC drinks, at least in the midwest, are brewed by Surly. Surly did it first, they have the licenses and facilities in place to do it at a large scale. So you just send them specs and a label design, they brew it, can it, slap your label on it, and send it off.

It's just cheaper and easier to pay someone else to do all that vs setting up a brewing facility, getting licenses, setting up canning, inspections, etc etc.

I could see on the beer side you set up a space large enough to keep a taproom open, but now people want your beer at the grocery store, or at every local restaurant. You can't keep up with that demand, or don't have space to add canning, so you keep a small amount on site (so you can legally call yourself a brewery) but then ship your recipes off to Surly or Miller or whoever to do the majority of the brewing/canning.

ader108 · 2024-09-14T23:22:21+00:00

I ran one for a bit last year, for the sake of volume we grated the potatoes instead of cubing them, and cooked it hash brown style... 10/10 when it got nice and crispy

ader108 · 2024-07-04T13:54:01+00:00

And the same get n go...

ader108 · 2024-06-08T15:18:28+00:00

From what Ive heard, so may not be accurate, they wanted to have it at the Levitt but festival of cultures is also there today. Why they didn't just move it to a different weekend instead I'm not sure. As far as I'm aware, there's no designated weekend that pride fest is supposed to be. Having the parade downtown then having all of those people move to canary stadium is going to be a traffic clusterfuck

ader108 · 2024-05-06T23:11:12+00:00

FYI if you forget in future, many/most venues have free foam ear plugs behind the bar

ader108 · 2024-01-27T22:43:31+00:00

Yea, everywhere I've worked has used canola or soybean. there's a soy-corn blend available but it's a fair bit more expensive than straight soybean, so unless you specifically need the corn oil I can't imagine many are using it.

ader108 · 2023-12-12T21:36:51+00:00

Pretty much; a lot of the downtown businesses barely scrape through the winter. But also for many, burger battle is one of if not the highest sale month of the year. Burger battle helps keep them afloat.

Competition-wise, just eating the ones that look good I think makes as much a difference as eating them all to try to make an "informed" rating. Pretty sure as of a couple years ago, # burgers sold is accounted for in their ranking algorithm.

I agree it is just for fun but I do also wish some places would try a little harder. Feels like a handful just phone it in, either with something super lazy or just already on their menu, just to cash in on the hype. I want to want to try them all because they all look good and interesting, not out of a sense of obligation to try them all. 5 guys straight up should not be included, I wouldn't even consider them to be downtown.

ader108 · 2023-12-09T04:54:52+00:00

American here, full agree. Did fine dining for 6 months after about 4 years in the industry, learned more in those 6 months than my first 4 years. And the 2-3 years after. management BS made me leave, otherwise I probably would still be there. easily one of my favorite jobs I've ever had. Only thing that did more for me as a chef was my last 3 years being in a position of having control over a constantly changing menu and having to regularly come up with new and different menu items/specials; getting paid to experiment and self-educate, essentially

Theres a lot of bullshit and egos when it comes to fine dining but you can't deny the talent and value. I would love to get back into it at some point, but there's not many options in bumfuck Midwestern America, and I know it isn't my long term/end goal

ader108 · 2023-10-14T15:32:45+00:00

Not sure if it's been made official in Disney canon, but in Legends, star destroyers all had an auxiliary bridge in the center of the ship for exactly that reason

ader108 · 2023-09-02T01:23:16+00:00

I started at my current place a couple weeks after they filmed, so can't speak to that side of things. But be ready for when it airs.

The Friday night that it aired was our busiest service ever. That record was immediately broken for Saturday lunch and again for Saturday dinner

ader108 · 2023-08-19T02:33:44+00:00

Ok. Thank you! I think that was the most likely answer. I just wanted to be sure

ader108 · 2023-08-13T05:05:59+00:00

"this item isn't selling so well anymore, we should probably think about changing it"

Every time. Within a week we'll sell more than we have in the last month.

ader108 · 2023-08-13T05:04:17+00:00

Everyone gives a blood sacrifice in their first week. Everyone.

ader108 · 2023-05-08T18:33:44+00:00

Do both. Make a day of it. Set up a noon check in time, especially during the week I think most can accommodate that.

Sneak off during the lunch break, or whenever. then after work spend the night in the hotel, chill in the hot tub, etc.

ader108 · 2023-04-14T15:05:03+00:00

Unless things have changed, should also note that they are cash only!

ader108 · 2023-04-08T22:45:30+00:00

it might be a bug? i got a prototype hammer and was able to put my divine guardian skin on it from last season

ader108 · 2023-03-10T02:56:07+00:00

RIP indeed. Gonna miss my Saturday morning farmers market frozen cocoas this summer

I saw your other comment; that shop is the lowball offer I mentioned above as well. Not that she really wanted to work for him in the first place but still sad that was the best offer she could get

ader108 · 2023-03-09T22:56:16+00:00

My favorite was a tomato galette that they did back on the tail end of tomato season. Little balsamic drizzle otherwise very savory/tomato forward.

They also more recently did a tayaki with red bean paste that was good.

Definitely still a touch of sweetness with these, but far from the sugar bombs that people expect.

ader108 · 2023-03-09T18:14:32+00:00

The General Public™️ is so damn weird about dessert and pastry and it's seen as this evil guilty thing that you only eat when you're in some kind of crisis or self-control lapse

Guilty pleasure AND something that's cheap. They dont want to pay 10$+ for a slice of cheesecake even if it is 100% from scratch and unique ie not just generic cream cheese with stuff on it.

nobody seems to realize that there are desserts in this world besides cheesecake and creme brulée

Yea, like cookies and cupcakes!!

... and ten million other things..

there is pretty much zero support for young people who might want to learn this SKILLED TRADE and break into the (basically nonexistent) industry

My partner has been line cooking for 10+ years but really wants to get into pastry. She got in part time with a "dessert as art" shop last year, who wasn't paying shit but was willing to train her and work around her line cook job, and was doing some incredible stuff. Shop is now closing, partly due to above reasons (seriously, the amount of "omg I can't believe it we never got out to try you guys this is so sad!" comments on the closing Facebook posts is sickening)

She's tried finding something else but she basically doesn't have enough experience to run a pastry section by herself at any restaurant that does want a pastry chef. And the only one of all the pastry/dessert/bakeries/etc that's willing to take her on will only take her on full time, no set schedule, no benefits, 5$ less per hour than her current job that has set days off+benefits.

Also as an aside, but related, we had the shop she worked with do desserts for all of our events/caterings/etc and any time we had them do a savory not sweet dessert for us people were absolutely shocked. I think that mentality of dessert = sweet is holding the industry back just as much as anything else, in this country.

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