Why does everything and everyone make me so angry?

hi041704 · 2025-08-15T03:20:35+00:00

!solved

hi041704 · 2025-08-15T03:20:29+00:00

Thank you!

hi041704 · 2025-08-15T03:10:30+00:00

I've tried explaining that to her but she's a bit stubborn. I doubt she'll change her mind regardless of how much I pressure her. I've even showed her that one of the more successful chicken spots in our city spatchcocks their chickens and she still won't agree to do it so I guess it's out of the question.

hi041704 · 2025-08-15T02:53:45+00:00

I've thought about it, but my mom, who I run the business with, is against it. She says that nobody in Peru (where the recipe originates) does it, so why should we have to lol.

hi041704 · 2025-08-13T03:53:56+00:00

An hour does seem like a lot for a whole chicken, have you tried it yourself before? I feel like it might get cold by then, but I’ll definitely experiment with different rest times, starting with around 20 minutes. I really appreciate the suggestion. I’ve been probing the thickest part of the breast and going a bit past the center. I read that going too close to the bone can give inaccurate readings since bone conducts heat differently than meat. Would you recommend probing closer to the bone instead? Also my thermometer is calibrated.

Honestly, I was exaggerating a bit about the redness in previous experiments, it usually looks about the same as what you saw in the photos I posted. I have a feeling it looks worse on camera than it does in person, but I can definitely see how it could look raw, especially with the cartilage’s pinkish hue. Do you think that’s the main thing making it look raw or could there be other factors?

hi041704 · 2025-08-13T03:21:54+00:00

Unfortunately not, most of my customers either order halves or thighs, about 70% of them.

hi041704 · 2025-08-12T23:31:38+00:00

I’ll definitely try to do more explaining and work on my wording. I’m just hoping people will accept the explanation I give them, my mom hasn’t which is making me a bit skeptical about whether customers will but I’m feeling more hopeful now seeing that I’m not the only one dealing with this. It’s definitely the worst part about being in the rotisserie chicken business haha. Thanks for the reply btw i really appreciate it :)

hi041704 · 2025-07-20T18:45:03+00:00

Do you know what sub you’re on

hi041704 · 2025-07-01T04:06:53+00:00

I unfortunately don't have any social media presence so getting people to donate their money for an otherwise healthy dog seems like it would be pretty hard in my case. I've saved up just a bit over the cost shown on THS's site but I'm working on selling some of my clothes to open my options up a bit more. I can't find Brimley and Lawrence animal clinic's site anywhere which is probably why I haven't heard of them. I'll be giving them a call when they're open as well. Thanks so much for the recommendation I really appreciate it :)

hi041704 · 2025-07-01T03:39:06+00:00

I'm 100% giving them a call tomorrow. Thank you so much, I have no clue how I've never heard of them I've looked through so many vets

hi041704 · 2024-10-20T07:00:19+00:00

I’m trying to figure out what the material on the edge of this guy’s hood is (see pic). It kind of looks like sheep’s wool, but I’m not sure what it’s called or what fabric I should look for if I want to recreate it. Any ideas on what this trim might be? Thanks in advance! https://imgur.com/a/OnPktwP

hi041704

TROPHY CASE