Now pop those valves and dump all three on the floor.
lalachef
Should’ve been changed 2 months ago. Gawd Damm!! Were you waiting for us to get oil from Venezuela?!
Fairycharmd
ew
karrniss
are yall frying shoes
APe28Comococo
How long do you go between changes? What is the difference usages of each section? What oils/fats are in each? Why haven’t you told the health department? Is your boss fucking you to keep quiet?
This is what happens to my beef tallow after 1, 5 hour service, of anything other than regular skinny fries.
tumblerrjin
That chocolate is tan at best.
Nuclear_eggo_waffle
Thought I was looking at an ice cream parlor for a concerning amount of time. What on earth are you frying?!?
u35828
Someone with a diesel is probably eyeballing this.
debotehzombie
I’m going to pretend that is a deliberate example set to show a new hire different thresholds of fryer progression, and don’t need any actual explanation. Heard, they’re changing today, thank you.
xAlyKat
I…thought that was real chocolate for dipping strawberries or something until I read the comments (clearly not a chef)
GrandVizierofAgrabar
Hmm could you use chocolate as the medium in a fryer? I think there’s something there. Perhaps with the temperature reduced.
Feeling_Sea1744
Not only can I smell the oil just form the photo, now I can smell burnt chocolate… thanks for that
32 Comments
I hate this.
Mmm forbidden chocolate
Now pop those valves and dump all three on the floor.
Should’ve been changed 2 months ago. Gawd Damm!! Were you waiting for us to get oil from Venezuela?!
ew
are yall frying shoes
How long do you go between changes? What is the difference usages of each section? What oils/fats are in each? Why haven’t you told the health department? Is your boss fucking you to keep quiet?
https://preview.redd.it/rchw0norkqfg1.jpeg?width=349&format=pjpg&auto=webp&s=6e3647e8398de89d9110f5feaf3f458e5fd6beae
Tallow? Or some other fat? that looks way too solid to be soybean oil unless this is in antartica
I’ve never , ever seen a set fryer be black
How
Batch cooking roux?
Imagine tempering your dark chocolate so close to the dairy chocolate. You guys need a better layout, that’s too much risk for contamination… oh wait…
And all of the sudden I’m glad my kitchen is on the other extreme and is cleaning them daily.
Dark Gross, Medium Gross and Light Gross
Whelp i cant unsee that shit ever again thanks asshole
Add water for spicy chocolate.
Looks like you should have changed that out about 3000 miles ago
Honestly a very pleasing set of tones, good color palette for a room or outfit
https://i.redd.it/xm003cx7sqfg1.gif
got you a fondue goin
Thought these were leather samples on the scroll
This is what happens to my beef tallow after 1, 5 hour service, of anything other than regular skinny fries.
That chocolate is tan at best.
Thought I was looking at an ice cream parlor for a concerning amount of time. What on earth are you frying?!?
Someone with a diesel is probably eyeballing this.
I’m going to pretend that is a deliberate example set to show a new hire different thresholds of fryer progression, and don’t need any actual explanation. Heard, they’re changing today, thank you.
I…thought that was real chocolate for dipping strawberries or something until I read the comments (clearly not a chef)
Hmm could you use chocolate as the medium in a fryer? I think there’s something there. Perhaps with the temperature reduced.
Not only can I smell the oil just form the photo, now I can smell burnt chocolate… thanks for that
Bad, worse, worst
I only cook in white chocolate