We’re on our fourth full day of business now and things are starting to get smoother. We managed to get through our weekly inventory and sales report which was a bit of a chore to get through, but will be easier now that we know what we’re doing. Tomorrow I get to send in the first royalty payment.
Someone already broke the crank & handle on the tuna press last night. Fortunately a replacement can be ordered for US$15 plus shipping, plus it was a bitch to get it apart.
I’m trying to cut back from 15 hour days to only 12 hours.
Tuna Press?!?!
The method we used:
Take a normal can opener. Cut the lid all the way around.
Push the lid down on the tuna. Drain. Repeat about 3 times.
Dump tuna into bowl. Add mayo. Mix. Get your hands into it!
One of the more fun prep jobs, actually. (Latex gloves make it more pleasant)
(http://livejournal.com/users/merlinofchaos)
That’s the drain method we use for jalapenos and olives (which are usually in pouches in US stores now) but we have a press for draining the tuna. We used the manual method since the crank broke and the tuna comes out more ‘soupy’ than with the press.
(http://livejournal.com/users/jlick)
Hey. I am having trouble getting to your store’s web site from the West Coast. 500 Internal Server Error.
(http://livejournal.com/users/thaths)
Must be impatience. It’s pretty easy to get the tuna dry as a bone. Tho I guess if you’re used to the press, that’d be a lot faster. It can take awhile to get enough of the liquid out with just manual pressure.
(http://livejournal.com/users/merlinofchaos)
tcp.com has been having some stability problems due to increased levels of spam. It should be better now after I’ve done some sendmail tuning.
(http://livejournal.com/users/jlick)