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+--- Thread: Donut Club (/Thread-Donut-Club)
Donut Club - WhoDeyWho - 10-26-2015
http://mmqb.si.com/mmqb/2015/10/20/nfl-minnesota-vikings-donut-club
RE: Donut Club - xxlt - 10-26-2015
(10-26-2015, 01:00 PM)WhoDeyWho Wrote: http://mmqb.si.com/mmqb/2015/10/20/nfl-minnesota-vikings-donut-club
^ This message is approved by Homer J Simpson.
![[Image: ustv_homer_simpson_1.jpg]](https://s.yimg.com/fz/api/res/1.2/r5oV_r5w9N6dVtolyWL0BA--/YXBwaWQ9c3JjaGRkO2g9NjUxO3E9OTU7dz02MTg-/http://i1.cdnds.net/12/07/618x651/ustv_homer_simpson_1.jpg)
RE: Donut Club - Benton - 10-26-2015
Very cool.
RE: Donut Club - fredtoast - 10-26-2015
Useless fact.
When I was in college I made the donuts for the Dunkin Donuts on Brainard Road in Chattanooga.
Our kitchen was not automated, so I had to put the warm donuts on long rods then dip them in warm glaze. The rods then hung over the glaze trough until the excess had ripped off and they had cooled and dried, there were always some of the warm donuts that would break apart and fall off the rods into the glaze. The best part of the job was eating those warm, glaze-soaked donut chunks.
RE: Donut Club - WhoDeyWho - 10-26-2015
(10-26-2015, 02:56 PM)fredtoast Wrote: Useless fact.
When I was in college I made the donuts for the Dunkin Donuts on Brainard Road in Chattanooga.
Our kitchen was not automated, so I had to put the warm donuts on long rods then dip them in warm glaze. The rods then hung over the glaze trough until the excess had ripped off and they had cooled and dried, there were always some of the warm donuts that would break apart and fall off the rods into the glaze. The best part of the job was eating those warm, glaze-soaked donut chunks.
The freshman 15 would have been more like the freshman 30.