aaamax
Senior Member
- Joined
- Aug 13, 2013
- Messages
- 342
- Reaction score
- 51
I still can't digest how cool this site is.
I've worked in kitchens my whole life on and off (depending on my money-needs) and have always considered the accouterments of the cook as bloody cool and alluring as the parts and use of my old Harley. Hell, lets throw in the Expobar Lever (vintage La marzzoco isn't up and running yet) and Mazzer mini too. The rescued industrial pannini press out in the trash of my current gig getting two days of attention and now after swapping out leads and buffing out grease and rust graces the spot next to my espresso station at home and makes me smile everytime I look at it. My friends and especially the Baby Momma don't get it at all.
After going to the site for years I finally joined up. And it all hit home when I see all the "welcome" replies in the forum from so many of you that I have been following all this time. You guys have some xlnt insight and tips. I'm just glad that there are others that dig it, REALLY.
Cheers to all you comrades!
I've worked in kitchens my whole life on and off (depending on my money-needs) and have always considered the accouterments of the cook as bloody cool and alluring as the parts and use of my old Harley. Hell, lets throw in the Expobar Lever (vintage La marzzoco isn't up and running yet) and Mazzer mini too. The rescued industrial pannini press out in the trash of my current gig getting two days of attention and now after swapping out leads and buffing out grease and rust graces the spot next to my espresso station at home and makes me smile everytime I look at it. My friends and especially the Baby Momma don't get it at all.
After going to the site for years I finally joined up. And it all hit home when I see all the "welcome" replies in the forum from so many of you that I have been following all this time. You guys have some xlnt insight and tips. I'm just glad that there are others that dig it, REALLY.
Cheers to all you comrades!