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This is a thread specifically intended for the discussion of pickles without the use of off-topic, humorous, or otherwise distracting memes. I would be interested primarily in discussion lacto-fermented pickles, with which I am quite familiar, though not overly experienced. However, discussion of vinegar or otherwise fermented pickles is welcome and encouraged as well.
What pickles are you making these days, /ck/?
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Anyone have insights into getting into the pizza game?
Me and a buddy want to do an organic pizza eatery, where we grow our own veggies (tomatoes and toppings), and source out the cheese from a local farmer. I drew up some numbers, and if we sold ~ 50 pizzas a day, we'd break 100k income for the business. I'm an environmental engineer, he's a chemical engineer, and we're both pretty passionate about sustainable eating, so we figure this is a good way to introduce this sort of eating to people who don't even think about it.
Any tips and insight would help greatly. Thx