Commercial Kitchen

... house we just redid the kitchen bath and 1 bedroom on... and updated the kitchen and bath "3 acres" hoping to get the commercial property next...

... TWO - 0.90 Gravity] [ COMMERCIAL ] [ HABITAT 2ND CLASS ] [ HABITAT STANDARD... into the Mall section. The commercial area had barbers, dentists, clothing..., with sanitation and some simple kitchen and storage built into them. ... - 1.0 Gravity] [ RECREATION ] [ COMMERCIAL ] [ HABITAT - FIRST CLASS ] [ HABITAT...

... restaurant. Using one in a commercial kitchen serving 100+ people a day, ...

..., the distant clatter of the kitchen. One by one, they vanished, ... of a struggle in the kitchen. A broken glass, chair displaced, ... back, neutralized him in the kitchen, and extracted through the rear ... the obvious conclusion: if the commercial version could do that, what ..., potentially reverse-engineer not just the commercial product but the original enhancement ...

... complex flavor profiles. Unfortunately, most commercial bacon there has become a... to come back into the kitchen to explain to his wife...

... that came out of Pinkie's kitchen. Which I suppose is just... the entrance of a building, commercial or residential, for any amount...

I am NOT OOP. OOP is u/Jems138 Originally posted to r/AmIOverreacting AIO my girlfriend left me over a cheese wheel ---- Editor’s note: please be aware that OOP is from Canada, so any numbers you see in this post, they are based on Canadian currency Original Post: January 28, 2026 I (27M) and my girlfriend (26F) were saving for a house down payment. I work, and she is unemployed. I have saved 32,000 (editor’s note: about $23,594 USD) and she has saved 4,000 (editor’s note: close to $2,950 USD) so I feel like I bear the brunt of the financial decision making here. I was doing the Oxford county cheese trail, and found a “vault release”. They were selling a 140 pound wheel of 21 year old cheddar. It was aged using a traditional cloth bound method That’s practically extinct here in Canada, and with over 21 years it is extremely concentrated. 21 year old cheddar often sells for 120$ a pound (editor’s note: almost $90 USD). The farm was selling the entire wheel for 18,500$ (editor’s note: $13,640 USD) . If I cut it into 200g wedges and sell it at 60$ each (editor’s note: approximately $45 USD) I can make 38,000$ (editor’s note: about $28,016). I bought the cheese wheel, and brought it home in my truck. When I rolled it into our apartment at first she was excited, when I started to explain the financials and investment potential she turned sour. She didn’t yell, but expressed she wasn’t happy about how I spent MY share of our house savings. She is now staying with her parents. I think she’s overreacting because she doesn’t understand the Canadian housing market. Our savings is not enough for a down payment without a ridiculous mortgage, and we need to take these opportunities. AIO? Or am I the only one with ambition in our relationship? TLDR; my girlfriend is staying with her parents because I spent my share of our savings on a cheese wheel which can be cut into wedges and sold for a sizeable profit. Relevant / Top Comments Has OOP been able to slice and taste the cheese yet? OOP: I haven’t figured out how to open it yet, it’s covered in thick wax. It looks like a cannon ball. I have tried using a hair dryer and a knife but I can’t get into it. Commenter 1: Bud. You have no plan. You have no buyers. You are bad at math. You aren’t in the restaurant industry- you’re not connected to unload it while it’s still good. It’s perishable as soon as you break into it. You’ve also said in another comment that you’re trying to melt the wax. Which will absolutely ruin it. You’re fumbling around in the dark. You made a bad call. Like a seriously bad one. OOP: The cheese is no longer perishable. After 21 years all the moisture that would cause it to go bad has been replaced by calcium lactate crystals. Editor's note: the calculations mentioned might or might not be correct. Commenter 2: You say this cheese "often sells for $120 a pound", yet you actually paid $132 a pound for it. In that case it sounds to me like you overpaid and could struggle to turn a profit off it. Next you say: "If I cut it into 200g wedges and sell it at 60$ each I can make 38,000$." 200 grams is 7 ounces. You could get a maximum of 320, 7 ounces slices out of a 140 pound wheel, assuming zero waste. At $60 each that would get you $19,200, not $38,000. Your math is totally off for one thing, and I suspect you're going to struggle to find hundreds of customers willing to pay $60 for 7 ounces of cheese, so most likely you will lose money from this venture. That said, your money is yours to do what you want with, but if you have a partner you are planning a future with it's a bad idea to make big decisions like this without running it by them first. It breeds distrust, resentment, instability, etc. You're supposed to discuss things together and make decisions together. That's how partnerships work. In this case maybe your partner could have checked your math and explained how far off your numbers were and saved you from a costly mistake. YOR OOP: You are dividing the 140 pounds by 7 ounces but you are forgetting that there are 16 ounces in a pound. So if you divide the 140 by 7, the 7 goes into 14 twice. Commenter 3: You spent $18,500 on cheese with no actual plan on how to you’re going to recoup that outside of “Yeah I can totally sell this!!!” 140 pounds equals 63,500 grams. You’re talking about selling 200 gram wedges. That would require you to prepare, package and sell 317 units without any kind of market presence. Incidentally, your math is WAY off. Selling 317 wedges at $60 each comes to $19,050, which nets you a whopping $650 for what will surely be weeks of work on the completely off chance you manage to sell everything. Enjoy being the human equivalent of a Kraft Single. OOP: You are forgetting that there are 16 ounces in a pound so if you divide the 140 by the 7 ounce wedge , the 7 goes into 14 twice Commenter 4: You are insane if you think anyone is paying over a hundred bucks for a pound of freaking cheese. OOP: You can’t compare this heritage cheese to a grocery store commodity, the scarcity dictates the price. Commenter 5: Who is going to pay $120/lb for cheese that some random person is selling out of their apartment? If I was going to spend that much I'd want to know that it was stored and handed properly. And actually do you need a food safety license to do this kind of thing? OOP: 1) It’s not a commodity, it’s a heritage cheese and the value is determined by the scarcity. You can’t get this cheese from a regular retailer. 2) I have my Ontario food handlers certificate. Commenter 6: How in the hell are you going to find enough buyers for this niche cheese? Don't you need a license to sell food? What regulations do you have to follow? After you cut the cheese, how long will the wheel stay fresh? Can you store it appropriately to preserve it for that length of time? Even a supermarket would have a hard time going through an entire wheel of niche super expensive cheese. I don't think you thought this through enough for it to be a good idea. You would probably be lucky to recover the amount you paid to begin with, and are probably going to be skirting the law to sell it unless you are already licensed to do so Your girlfriend essentially moving out because of this seems extreme, but to be fair this seems like you really didn't think things through. OOP: Also the cheese will not spoil, after 21 years all the moisture has been replaced by calcium lactate crystals. Once the wax seal is broken I will be putting it in my chest freezer Commenter 7: How did she "save" $4,000 being unemployed? Unless it was from her unemployment payments, but he never mentioned she was getting paid unemployment. How much does unemployment even payout, total, anyways? Maybe it was Birthday/Christmas money from relatives. If you were to look at it as percentage saved to money "available" or in his case "earned" she saved way more than he did! Why was not contributing his fair share? OOP: She doesn’t have any overhead because I pay the bills, hence why I feel that It is acceptable for me to make financial decisions like investing in high yield assets like the traditional cloth bound, 21-year aged, Oxford Heritage Cheddar Wheel   Update: February 3, 2026 (six days later) Photos in comments as I can’t add to the post I have taken some of your feedback into consideration from my last post. For those curious: my girlfriend is no longer in the picture. She cracked due to low risk tolerance, so I’ve decided to go all in on the business. I initially tried to return the wheel to the distributor to recoup some capital, thinking they’d have some pity. They were actually considering it until they came out to look at it in my truck. Apparently, the minor heat damage I caused to the paraffin wax while trying to open last week compromised the wheel which was already non refundable in the first place. Since I’m now stuck with a 140lb, 30,000+ asset, I had to pivot to asset protection and keep what I still have. I went out and bought a True TBB-2-HC 59” solid door back bar cooler, a professional digital temperature humidity controller, an industrial humidifier, a vacuum sealer, and ripening mats. Total cost was about 8.5k after taxes. Expensive, yes, but I wasn't going to let a30,000+$ investment depreciate value. The delivery was difficult. My apartment door is narrow, so I had to take the door entirely off the hinges and shimmy the cooler into the living room. I had maybe a millimeter of clearance between the frame and the unit. I was exhausted and excited so I started researching installation on my phone before putting my front door back on. That’s when my landlord walked in. Apparently he believes my door being off the hinges somehow removes my reasonable right to privacy. We already have a strained relationship because of my own use of the unit. He still holds a grudge because I was doing some light metal fabrication with a CONSUMER plasma cutter in my kitchen a few months ago He saw the cooler, the vacuum sealer, and the wheel of heritage cheese and started crying about commercial operations and fire hazards. I told him very clearly: The cheese is for personal consumption. There is nothing in my lease that limits how much dairy a tenant can own. The next morning, I found an eviction notice in my mailbox. it’s riddled with spelling errors as if written in a haste. I’m already preparing my defense for the Landlord Tenant Board AIO? I’m being evicted over dietary preferences as far as the landlord is concerned and I feel like this is an unlawful action EDIT: added a + to the valuation as it is possible to increase my margins depending on the quantities I sell in. Also please bear in my mind that I have sold ZERO cheese so I feel like this is premature action. Thank you Pictures of the cheese wheel and eviction form Image #1: the cheese wheel being covered with a squat, black, puck-shaped paraffin wax. On the top is marked with the handwritten date “2005-02-04”, and the whole thing is tightly wrapped with silver duct tape in a cross pattern, as if it was to be sealed or reinforcing it. Image #2: A printed retail receipt of the cheese wheel purchase from Oxford County, Ontario, Canada dated Jan 28, 2026, showing one 140-lb, 21-year aged heritage cheddar wheel for 18,400 CAD. (editor's note: close to $13,470 USD) Image #3: OOP explains this picture of a bevelling machine for a torch made out of scrap. It goes around round objects with a torch and cuts a bevel onto the edge. It’s made using a hand drill motor, dials from a broken welder, and gears from hand grinders. Image #4: Three paragraphs explains the measures of the cheese wheel. A 140-lb, 21-year-old cheddar wheel would be very large, dense, and compact, about 27 cm tall and 54 cm wide, often compared to a “cannonball” in solidity. It notes that it is much bigger and thicker than a typical Parmesan wheel, and that cheese of this age and weight is extremely rare due to long-term aging and dehydration. Image #5: A formal notice to end a tenancy from OOP's landlord. The visible text indicates reasons such as interfering with others, damage, or overcrowding, and notes that it is a notice that could lead to eviction. Much of the personal or specific information is redacted, but the document is clearly an official warning related to housing and possible eviction. Relevant Comments Commenter 1: I hope girlfriend got her $4k back. OOP (downvoted): Integrity is an asset that does not depreciate, unlike her savings which will be eaten by inflation. Commenter 2: Tell us more about this plasma cutter OOP: It plugs into a 120 volt wall socket and I can cut 3/8” thick steel extremely cleanly. OOP explains more about the cheese wheel and how it is being covered with OOP: It has a thick black paraffin wax covering it, underneath that is cheesecloth, and underneath the cheesecloth is the 21-year aged heritage cheddar Why is there duct tape on the cheese wheel? OOP: I damaged the paraffin wax trying to open it, so I put tape over it to keep it sealed Commenter 3: I can't find a cheese shop in Oxford County, ON that ends in the name "Fine Cheese." There's only a few cheese shops and it doesn't seem to be a large county. OOP: directly from the farm not a store front. I would not buy from a middle man Why isn't there the tax on the cheese wheel in Canada? OOP No HST on dairy (editor's note: harmonized sales tax which is the consumption tax paid by local consumers and businesses)   DO NOT COMMENT IN LINKED POSTS OR MESSAGE OOPs – BoRU Rule #7 THIS IS A REPOST SUB - I AM NOT OOP submitted by /u/Choice_Evidence1983 to r/BestofRedditorUpdates [link] [comments]

Unless you are a commercial kitchen or bakery, it’s not needed to buy. “1 tsp of unsalted butter then add 1/16th tsp of salt” huh?? Home kitchen does not need to buy yet more ingredients, and unsalted goes bad faster. Just taste. More? Okay. I guarantee you salted butter is not going to wreck your dish. Edit: I can’t make a sentence. submitted by /u/3oClockHappyHour to r/Cooking [link] [comments]

Been trying to replicate some dishes I've had at restaurants and no matter what I do they never come out the same, even when I follow recipes exactly. I started wondering if its not just technique but actually the equipment itself Like my stove says it goes up to 500F just like professional ranges, so why does my stir fry come out soggy when theirs is perfectly crispy? Or why can they get a perfect sear on a steak in like 2 minutes but mine takes way longer. I even used some money I had aside from Stаke to buy a decent cast iron thinking that would fix it but nope, still not the same Is it just that commercial burners pump out way more heat even at the same temperature or is there something else going on with how the heat transfers? Also do those fancy flat top grills actually cook different than a regular pan or is that just for convenience submitted by /u/Beginning_Curve2268 to r/explainlikeimfive [link] [comments]

.....created by people who have never set foot in a kitchen other than to unload their Chinese take-out bags. The portrayal of Sookie's kitchen and cooking is just comically bad, almost to the extent of looking like a parody. Hundreds to thousands of dollars worth of proceeds sitting on the counter on a daily basis, waiting to spoil, greens over greens over greens and more greens. But no space to process them, finished meals not going out, just spoiling on a counter. And cakes. Various cakes and cakes over cakes just sitting there but no tools or traces of work how these cakes came to pass and nothing is being shipped out or refrigerated. And lemons. Lemons and tomatoes everywhere but no onions or garlic. And zero workspace to get any actual cooking done. Look, in a commercial kitchen the only food visible to a passerby is the food that's just now being prepared by someone. Not heaps of veggies piling to the ceiling. And Sookie in a fancy colorful silky suit that's never dirty. Sookie who doesn't know how to hold a knife, who tosses a full casserole dish in the hot oven at a 45° angle one-handed, who never wears a hairnet and who tastes from a pot she stirs and and then puts the same spoon back into the pot. Sookie for whom cooking is just making up fancy combinations of foods and whirring around with her arms and chuckling and bringing 5 baking sheets of some refined composition overnight that she smugly declared she invented the day before. Or showing up to Lorelai's with some spontaneous fancy dish. It fits with Lorelai being an ASP self-insert and both are proud non-cooks but jesus christ, the kitchen is one of your regular filming locations and plotlines on the show and you're the showrunner, so give it some thought or hire some advisor. But the last episode really puts the cherry on top. A professional cook calling garlic stinky like a child. Look, if you go and ask a 1000 hobby and commercial cooks for the most delicious culinary aroma, then 995 will tell you it's garlic. But ASP only knows garlic from other people's breath so of course it's 'stinky'. PS: Raw fish doesn't 'stink' either, unless it's spoiled. Which would make total sense in Sookie's nightmare kitchen. submitted by /u/GBR2021 to r/GilmoreGirls [link] [comments]

submitted by /u/tyrion2024 to r/todayilearned [link] [comments]

Hello fellow industry people! Wondering if you fine folk can help me with coming up with a reasonable to charge for designing a commercial kitchen for an up and coming winery. This is owned by my in-laws, so looking for a way to charge that is fair and reasonable for all of us. Im a 20 plus year executive chef and have designed and installed 11 kitchens in my career, but im usually on salary as a corporate chef or culinary director, so im unsure how to charge as an independent. Kitchen will be around 16'x12' and max occupancy for inside the building is appx 130 persons. Outdoor events could see up to 300 people. Thank you in advance for you insight! Pic for attention submitted by /u/Lorendudeman to r/Chefit [link] [comments]