Random Randomness.

[chasfh]

On 1/25/2023 at 8:08 AM, Biff Mayhem said:

@chasfh Quick recall back to your tip thread:

 

 

AP is all over it, @Biff Mayhem:

 

[CMRivdogs]

I learned a new term today...STROAD.  They're just about everywhere.

 

[gehringer_2]

24 minutes ago, CMRivdogs said:

I learned a new term today...STROAD.  They're just about everywhere.

 

This is spot on. And BTW the people that run Ann Arbor should have their eyelids pinned open (a la Clockwork Orange's Alex) and be forced to watch this until they get it.

 

[oblong]

that video is fantastic.

Unfortunately when you need thousands of people/entities to work together to do what's best overall..... well. 

There's no money in this for the investor directly.  Yes it's better 20 years from now but nobody cares about who benefits 20 years from now.

[Biff Mayhem]

[Motor City Sonics]

On 2/8/2023 at 9:50 AM, CMRivdogs said:

I learned a new term today...STROAD.  They're just about everywhere.

 

I've seen his videos before, he hates stroads................I kind of agree with him.

[Motor City Sonics]

On 2/9/2023 at 7:29 AM, Biff Mayhem said:

She's getting all pissy now over the reaction to her look,  accusing people of Ageism?    Really?  If you are so against Ageism, why are you having so much radical plastic surgery?    She's an absolutely brilliant woman, but she just annoys the hell out me sometimes.  

[Motor City Sonics]

Shhh Shhh Shh..............nobody move.................I think it's here..................

[Deleterious]

Thought some might find this interesting.  Basically a chef wearing a Go Pro during service.

 

[oblong]

My food prep experience was limited to a KFC in HS and doing some pizza work in college when I delivered.  I would come in sometimes in the mornings to make all the dough for a few hours, go home and go back to bed, then go to class or drive in the evening.  But as a 17-19 year old at KFC I look back and can't believe the time management skills and dexterity I acquired. For a few hours every night it was go go go.  Our owner was very cool.  We got paid for 7 hours regardless.  We could get that kitchen cleaned up as if it were brand new, then sit outside in the parking lot listening to our radios and hanging out with our friends, american graffiti style.  Full of grease, chicken fat/blood.... we felt like coal miners having a beer after our shift.  

[Tigeraholic1]

7 hours ago, oblong said:

My food prep experience was limited to a KFC in HS and doing some pizza work in college when I delivered.  I would come in sometimes in the mornings to make all the dough for a few hours, go home and go back to bed, then go to class or drive in the evening.  But as a 17-19 year old at KFC I look back and can't believe the time management skills and dexterity I acquired. For a few hours every night it was go go go.  Our owner was very cool.  We got paid for 7 hours regardless.  We could get that kitchen cleaned up as if it were brand new, then sit outside in the parking lot listening to our radios and hanging out with our friends, american graffiti style.  Full of grease, chicken fat/blood.... we felt like coal miners having a beer after our shift.  

I worked at KFC in the 90's (met my wife there). You ever clean the fryer grease with that vacuum cleaner machine? That stuff was gross. Also their gravy required a few scoops full of fryer grease in the recipe. 

[Crazy Cat Gentleman]

36 minutes ago, Tigeraholic1 said:

Also their gravy required a few scoops full of fryer grease in the recipe.

🤮

thanks for that. glad I never ate there.

[oblong]

2 hours ago, Tigeraholic1 said:

I worked at KFC in the 90's (met my wife there). You ever clean the fryer grease with that vacuum cleaner machine? That stuff was gross. Also their gravy required a few scoops full of fryer grease in the recipe. 

Yes. You drain it into the contraption then hose it back in, running it thru the filter.   We would drain it every few days into these massive steel “buckets” that would weigh about 40 pounds. Grab some towels and carefully carry out to the grease bin.  Those were the general deep dryers.  Done once a day. The high pressure ones for original recipe would be filtered every cycle. Drain it.  Scrape off the sides to get rid of the goop. Filter it back up. And yeah every so often you had to scoop out some or the “cracklings” as we called it and give it to the gravy person.  That was the crap left behind by filtering.  The mashed potatoes and gravy was usually made by a 14 year old who could only work 3-4 hours.  
 

pretty sure we weren’t supposed to be doing some of this stuff at the ages of 16-17. 

[Tigeraholic1]

12 hours ago, oblong said:

Yes. You drain it into the contraption then hose it back in, running it thru the filter.   We would drain it every few days into these massive steel “buckets” that would weigh about 40 pounds. Grab some towels and carefully carry out to the grease bin.  Those were the general deep dryers.  Done once a day. The high pressure ones for original recipe would be filtered every cycle. Drain it.  Scrape off the sides to get rid of the goop. Filter it back up. And yeah every so often you had to scoop out some or the “cracklings” as we called it and give it to the gravy person.  That was the crap left behind by filtering.  The mashed potatoes and gravy was usually made by a 14 year old who could only work 3-4 hours.  
 

pretty sure we weren’t supposed to be doing some of this stuff at the ages of 16-17. 

My wife/girlfriend would work the front counter and one of her jobs at the end of the day was to shred up the unsold rotisserie chicken to make shredded bbq chicken for the next day. Always thought that was gross and never would eat it.

[oblong]

16 minutes ago, Tigeraholic1 said:

My wife/girlfriend would work the front counter and one of her jobs at the end of the day was to shred up the unsold rotisserie chicken to make shredded bbq chicken for the next day. Always thought that was gross and never would eat it.

I left right as the rotisserie became a thing.  Boston Market caused a shockwave to that industry.  But a few months of that taught me how to tie and cut up a bird.  I also lost about 15 pounds from eating that chicken along with the rice that was also new.

I threw it all away by going to deliver pizzas.

 

[djhutch]

20 hours ago, oblong said:

Yes. You drain it into the contraption then hose it back in, running it thru the filter.   We would drain it every few days into these massive steel “buckets” that would weigh about 40 pounds. Grab some towels and carefully carry out to the grease bin.  Those were the general deep dryers.  Done once a day. The high pressure ones for original recipe would be filtered every cycle. Drain it.  Scrape off the sides to get rid of the goop. Filter it back up. And yeah every so often you had to scoop out some or the “cracklings” as we called it and give it to the gravy person.  That was the crap left behind by filtering.  The mashed potatoes and gravy was usually made by a 14 year old who could only work 3-4 hours.  
 

pretty sure we weren’t supposed to be doing some of this stuff at the ages of 16-17. 

In late `97/early `98, I was working as a manager at a BK, in between radio gigs.  On Friday, January 2nd they were rolling out a new french fry - they called it "Free Fry Day".  My boss says "Before you leave tonight, we need to have all of those fry vats emptied, cleaned, & refilled with fresh grease for tomorrow."  Being that it was New Year's Day, & Michigan was playing for a national championship, I was the only non-teenager working - so I had to do all of the work myself. 

I got it all done - save the last big block of shortening, which had to only be put into the fryer & we could all go home.  I had a teenager open the box, dump it in the vat.  He neglected to check it first - There was a piece of the cardboard box stuck in the shortening - which then caught all 3 vats on fire.  & you could put it out by putting the tops on, because the shortening was sticking up out of the vat.  So I had to get the fire extinguisher out - put it all out - drain them all again ... & then do it myself.

[oblong]

2 hours ago, djhutch said:

In late `97/early `98, I was working as a manager at a BK, in between radio gigs.  On Friday, January 2nd they were rolling out a new french fry - they called it "Free Fry Day".  My boss says "Before you leave tonight, we need to have all of those fry vats emptied, cleaned, & refilled with fresh grease for tomorrow."  Being that it was New Year's Day, & Michigan was playing for a national championship, I was the only non-teenager working - so I had to do all of the work myself. 

I got it all done - save the last big block of shortening, which had to only be put into the fryer & we could all go home.  I had a teenager open the box, dump it in the vat.  He neglected to check it first - There was a piece of the cardboard box stuck in the shortening - which then caught all 3 vats on fire.  & you could put it out by putting the tops on, because the shortening was sticking up out of the vat.  So I had to get the fire extinguisher out - put it all out - drain them all again ... & then do it myself.

Those blocks of shortening were tricky because if you didn't get it in there right, there could be a fire before it all melted into grease. We had these huge knives we were supposed to use to chop it up but the only thing we used them for was target practice.  Stack all the boxes of shortening up against the wall and fling the knives at it ninja style.

 

[Motor City Sonics]

I woke up today hurting, having slept in a bed instead of a recliner for the first time in two years (having allowed my mom to have the recliner while her house remains dark and powerless). Head and neck aching, back barking at me. I realized I needed a few items from the store, like lunch meat and protein bars to take to work for the week ahead,  A quick jaunt, if you will. I gather my 6 items and get into the self-service 15 Items or Less line. I looked at all the others who had to carry out this similar task and there was nobody smiling, they were all measuring their mundane lives 1 - 15 items at a time. Every basket told a story, stories not worth recounting.

 

I noticed a man about 5 head of me in line with a full, large cart. I counted the items, I stopped at 30. I figure 16 is forgivable and 17 is hardly a foul, but this man had at least 40 items. I stood, aching and fuming over this personal affront, I wasn't alone. But what do you do, you don't work for the store and you don't know what kind of psycho you're dealing with. If you say something he could grab the plastic container with the four muffins at the top of his cart and slice your throat with the plastic edge. So you just stand.......and stew. It's just one of those things you silently accept, one of those things that selfish people do everyday. This is clearly a person who doesn't give a solitary shit if he's lengthening your stay.

 

Then, when I was next in line, wondering whether I would get self-scan 8 or self-scan 3, ready to place a wager on it with the guy behind me, a loud alarm went off........an automated voice rang out over the store's PA "16 Item Alert, North 10........16 Item Alert, North 10" and from behind the self service counter they appeared, 6 body armored security officers. They rushed the thoughtless jerk and attempted to remove him. He protested, because of course he did. Then I saw one of the officers pull out a cattle prod. He zapped our rude friend under the arm and he fell to the floor, stunned and silent as the officers escorted him out of the store. Everyone in the line erupted in cheers, high fives and even a few celebratory embraces. I doubt this many strangers erupted with pure glee in unison around here since the Wings 2008 Stanley Cup victory. It was the greatest shopping experience of my life. I thought maybe Martin Scorsese was shooting a movie, but no, this was real. My head and shoulders no longer ached, I found a rush of energy that must have been a mixture of adrenaline and serotonin coursing through my veins.

 

As I left the store it was then I realized that come Monday at lunch, I will be enjoying the greatest roast beef sandwich I would ever eat and I will savor every bite with this wonderful moment replaying through my mind.

[Biff Mayhem]

Linda Kasabian passed away on Tuesday.

Three of the six main people involved in the Tate/LaBianca murders have achieved room temperature. Tex, Pat Krenwinkle and Leslie VanHouten are still breathing.

[Biff Mayhem]

NSFW . Stick around to the end for the voicemail. 
 

 

[djhutch]

2 hours ago, Biff Mayhem said:

NSFW . Stick around to the end for the voicemail. 
 

 

Somebody needs to switch to decaf

[CMRivdogs]

Just think of all the time and energy wasted. If he only just returned the cart. Also think of the time spent by employees who do that. 

I used to get mad at the West Bloomfield Princesses who were to lazy to walk 10 feet to the cart corrals at the local Hiller's (now Kroger)

[Motor City Sonics]

On 3/2/2023 at 9:54 AM, Biff Mayhem said:

Linda Kasabian passed away on Tuesday.

Three of the six main people involved in the Tate/LaBianca murders have achieved room temperature. Tex, Pat Krenwinkle and Leslie VanHouten are still breathing.

I think of her differently than the rest of them.  She actually felt remorse and she is the one that snitched on them.   They would have gotten caught eventually because they were proud of what they did, but she did testify against the others, putting herself at risk.     Not excusing what she did, she could have driven away (the first night), but Manson had her daughter at the ranch, so I understand why she didn't.  

[Deleterious]

They stole 6 Hellcats in under a minute.

 

[Shades of Deivi Cruz]

That remake of Gone in Sixty Seconds sucks.