Oldspice I’m on a horse joke 14 years ago to get my fellow cooks to make better food. It got some laughs….. food quality didnt improve.
Oldspice I’m on a horse joke 14 years ago to get my fellow cooks to make better food. It got some laughs….. food quality didnt improve.
by Boczar78
18 Comments
Boczar78
For all the youngins who might not have been old enough for to remember the commercial here you go. These were all shot in one continuous cut. [https://www.youtube.com/watch?v=idezBPUPi74](https://www.youtube.com/watch?v=idezBPUPi74)
Miserable-Citron-223
ABSOLUTELY GENIUS!!!
thirdeyedesign
slower cooking = less smoke breaks, gotta throw those tickets out the pass and smash a cancer stick ASAP!
Blitzkrieger23
Burger sticks to the grill = too hot? I was under the impression that you need to wait for the crust to form and the patty will release, which tends to work better when the grill is hot.
dkotten
Man, I’ve been out for a few years but my girlfriend just took over as GM of a restaurant and is running into some of this shit. They can’t seem to figure out how to make a smash burger. Trying to get people to understand the concept of- would you be happy if you were served this is so difficult. It’s funny how much random takeout we get where you just know they didn’t give a Fuck about what they were serving you. I like this solution, the closest I got to was putting a sign over the soup well that said broth is part of the soup.
fatdiscokid420
I’m on a horse
throwitoutwhendone2
I’m at a hospital now doing quartermaster work. The cooks here only know 2 settings on the flat top and range and that is off and completely fully on. Zero in-between. So much shit gets burned.
scrimshawjack
I don’t understand #3, ideal temp for cooking burgers should allow them to stick but not burn, creating the perfect sear, flip and cook for 2 min melt cheese and done. Burgers not sticking is a nightmare in my experience, they just seize up and make the grill a cold wet greasy mess
nottomelvinbrag
Ignorant Brit question… What is the proper temp & method to do a burger on a flat top?
vibrantcrab
Wait, the grill has different temperatures? /s
rabit_stroker
Yeah they all hate you I’m sure. The only way to fix a situation like that is by getting rid of 60% of the line, rehiring and making sure people are trained correctly. If you can’t ensure proper training then don’t waste your time firing and hiring
zigaliciousone
I do 405 on one half and 375 on the other. Proteins except fish on the left, bread, fish and veg on the right, chicken breast after first flip goes from left to right. Easy peasy
emueller5251
“If the food spontaneously combusts before it hits the actual flat top, IT’S TOO DAMN HOT!”
Like, yeah, old joke, but how are your coworkers still not getting this?
Morning-Reasonable
Pls send me this original file
Ypuort
No fucking way that commercial is 14 years old. What
fireduck
Is it wrong of me to check things with a handheld IR thermometer? I don’t work in a kitchen, I’m not sure how I got here. I use it for skillet work (get it to 350 usually) or reheating soup (160-180 after a stir).
Top-Session4955
I get perfect juicy burgers off of my hot ass flat top
18 Comments
For all the youngins who might not have been old enough for to remember the commercial here you go. These were all shot in one continuous cut.
[https://www.youtube.com/watch?v=idezBPUPi74](https://www.youtube.com/watch?v=idezBPUPi74)
ABSOLUTELY GENIUS!!!
slower cooking = less smoke breaks, gotta throw those tickets out the pass and smash a cancer stick ASAP!
Burger sticks to the grill = too hot? I was under the impression that you need to wait for the crust to form and the patty will release, which tends to work better when the grill is hot.
Man, I’ve been out for a few years but my girlfriend just took over as GM of a restaurant and is running into some of this shit. They can’t seem to figure out how to make a smash burger. Trying to get people to understand the concept of- would you be happy if you were served this is so difficult. It’s funny how much random takeout we get where you just know they didn’t give a Fuck about what they were serving you. I like this solution, the closest I got to was putting a sign over the soup well that said broth is part of the soup.
I’m on a horse
I’m at a hospital now doing quartermaster work. The cooks here only know 2 settings on the flat top and range and that is off and completely fully on. Zero in-between. So much shit gets burned.
I don’t understand #3, ideal temp for cooking burgers should allow them to stick but not burn, creating the perfect sear, flip and cook for 2 min melt cheese and done. Burgers not sticking is a nightmare in my experience, they just seize up and make the grill a cold wet greasy mess
Ignorant Brit question… What is the proper temp & method to do a burger on a flat top?
Wait, the grill has different temperatures? /s
Yeah they all hate you I’m sure. The only way to fix a situation like that is by getting rid of 60% of the line, rehiring and making sure people are trained correctly. If you can’t ensure proper training then don’t waste your time firing and hiring
I do 405 on one half and 375 on the other. Proteins except fish on the left, bread, fish and veg on the right, chicken breast after first flip goes from left to right. Easy peasy
“If the food spontaneously combusts before it hits the actual flat top, IT’S TOO DAMN HOT!”
Like, yeah, old joke, but how are your coworkers still not getting this?
Pls send me this original file
No fucking way that commercial is 14 years old. What
Is it wrong of me to check things with a handheld IR thermometer? I don’t work in a kitchen, I’m not sure how I got here. I use it for skillet work (get it to 350 usually) or reheating soup (160-180 after a stir).
I get perfect juicy burgers off of my hot ass flat top
You can lead a horse to water