pourpeoplepodcast
Region: US
Saturday 06 December 2025 15:47:31 GMT
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KG :
Dehydrated limes are the biggest waste of time and produce in the history of bartending.
2025-12-06 20:43:09
84
Onlythetruth :
As a 40+ year Bartender I don’t agree with, there is less taste with dried fruit than fresh, I tried it.
2025-12-06 18:40:04
7
BBkush71 :
Absolutely nobody is doing that for their limes at a bar!
2025-12-09 17:07:24
0
Phomma Mack Phomma :
missing incredibly small knife and cutting board
2025-12-09 03:28:36
1
Rob :
I wish they would candy the limes.
2025-12-08 03:39:35
0
beer_and_cheezits :
I truly hope I never have to touch a dehydrated piece of fruit again
2025-12-08 00:52:01
3
lindseywade565 :
as if i needed another reminder i am destined to always do dive bars😂😂 love it though
2025-12-07 12:36:19
11
Andreas Alvarez :
There’s so much room
2025-12-07 13:17:19
0
sierra5693 :
you...you guys are.. baking? ur limes?
2025-12-08 22:32:26
1
WeGoToDiveBars :
Respectfully, there are two ways to cut limes in a bar setting. One is strictly for garnish. Feel free to cut twenty round slices from each fruit and then roast them or salt/sugar them, etc. Whatever. Garnishes are for looking at. Two is to be used as a fruit juice additive for drinks. An average lime is a small fruit but can still be cut into five or six WEDGES that can be squeezed into a drink to add that flavor. Do not score the flesh either since that makes it more difficult to extract the juice. Just cut the ends off and divide into wedges. That's the preferred method and we appreciate you if you do it this way. Thank you and check us out @WeGoToDiveBars !
2025-12-08 19:25:56
0
Matthew Rangel :
🙏🔥
2025-12-07 01:26:23
1
Dej :
🤣🤣🤣
2025-12-06 16:31:55
1
user9024691499164 :
😳😳😳
2025-12-07 21:45:48
0
CandiedFlowers :
🙌🏼🙌🏼🙌🏼😆 dive bars are DEF way more fun, easier, and normally make more money!!! In my experience 💁🏻♀️
2025-12-07 17:23:49
2
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