@Che_Donkey@lemmy.ml
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Che_Donkey

@Che_Donkey@lemmy.ml

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Che_Donkey,
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https://lemmy.ml/pictrs/image/18b23b19-ec46-419d-b06a-524f2c69c4e5.jpeg

Che_Donkey,
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I am quite pleased with myself.

Che_Donkey,
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Big cats, bears and others mark their territory “graffiti”, so yeah SatansMaggotyCumFart, you are correct.

Che_Donkey,
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ain’t nobody got time for that

Che_Donkey,
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Socc is the correct spelling now, because its “soccer” not Sokker (or Soker).

This is a hill I am willing to die on.

Che_Donkey,
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Thaw it…first off. Put it in a large tub in a sink, then fill with cold water, let the water run over it and drain (you want a continuous flow over the meat) until it is thawed. If you want to speed up the process when it has been in for a couple hours see if you can hack it in half (cautiously). Regardless, this should take at least 6hrs. Cut into small chunks, and place on hith in the slow cooker with some stock/seasoning. 4-6hrs should be ready.

Che_Donkey,
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Also, as it thaws you can remove chunks so that it thaws quicker, and what you remove can go into the slow cooker. Doesn’t need to be whole to cook since you’re going to pull it anyway.

Che_Donkey,
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Living in a place where stores are shut sundays, ther isnt any service for my restaurant (beer/wine, or problems with keg equipment) and it’s actually quite refreshing.

If I run out, I run out. If there is no keg beer because the cooling unit stopped working then there isn’t any. No ribs on sunday night because we were busier than normal…on saturday. People understand.

it’s amazing.

*ps, if they dont, then thats their problem, not mine.

Che_Donkey,
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Most here open Sunday for bunch/late lunch, close in the evening, then close Mon & Tue. This is why (during off season) we close wed & thur.

Che_Donkey,
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You sound like a leftist Marxist Conservative MAGA commie! Fight me!

Che_Donkey,
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Thank you.

Have a good one!

Che_Donkey,
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Seriously, making me feel reeeeal old that I get this reference. NOCOKE , pepsi!

Che_Donkey,
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When allocating food cost (in your costs) 36% is around where you want it-30% would be more ideal, but you can get that through sales, bulk discount etc. So, regardless of volume food cost % is basically where it should be.

Some numbers in spain: slice cheese .19/slice bread .08/ slice (.16) Margarine (because: costs!) .04/10g .39

To get closer to a feasible food cost you’d have to sell at 1.25

Che_Donkey,
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Fuck yes.

Good days are good!

Che_Donkey,
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ack

Che_Donkey,
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Couple reasons:

WhatsApp was its own company, took advantage of an open market in EU where SMS (and “international” phone calls?) were extra rate charges on mobile phones. Once every one got accustomed to using whatsapp Meta took it over and now we’re stuck with it.

Che_Donkey,
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Don’t remember his name, but his accent is the same as all the great starship engineers: Akron, Ohio.

Che_Donkey,
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HIQoy’pu’

Che_Donkey,
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This is poetry

Che_Donkey,
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Sir, yes sir! Would you look at that, it looks like a giant…

Che_Donkey,
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Sir, this is the Air Force…we don’t do that sort of thing.

Che_Donkey,
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Abso-fucking-lutely

Che_Donkey,
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Commie titties are still titties

Che_Donkey,
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HE…COULD…GO…WHERE NOMANHASGONEBEFORE

Che_Donkey,
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oh… Rick Berman…not Steve Berman…

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