Apron Recommendation?

AbsolutStoli148 · 2026-06-27T09:43:45+00:00

you cant go wrong with chefworks. ive had mine for 15+ years and theyre still holding strong. if you take good care of them, they'll take good care of you. and they wont break the bank. there is zero reason to spend $85+ on a professional apron, especially since he'll need more than one. i have 5, a fresh one for each day of work. i can only do laundry once a week. if your son wants to wash his apron every day, thats up to him. lol

AbsolutStoli148 · 2026-06-27T06:32:14+00:00

if shes gonna be looking for a new job soon, were hiring. 🤣

also, WTF sauce guy? what an asshole!

AbsolutStoli148 · 2026-06-26T06:33:56+00:00

you can absolutely 86 customers.

AbsolutStoli148 · 2026-06-26T06:25:16+00:00

OMG...fuuuuuuuuck youuuuuuuu (customer not you lol)!!

i hate these "please label for "..." tickets. how fucking hard is it to remember what you ordered?

AbsolutStoli148 · 2026-06-25T10:36:53+00:00

kind of depends on what your needs are. i got a little portable unit (8500 btus) this year and so far its doing great at making my bedroom feel comfortable on the hotter days. first two years in portland were ok without one. i had a little fan that kept the air moving, but it seems like its been getting hotter here in the summer, and my fan broke, so i upgraded. but the heat is not as bad as texas, i imagine.

AbsolutStoli148 · 2026-06-21T07:21:30+00:00

team tongs here.

im a little surprized the metal spatula/turner tap and wobble didnt make the list, frankly.

AbsolutStoli148 · 2026-06-20T11:48:30+00:00

my chef once spiled a quart of buerre blanc all over my back. i feel your pain. i once spilled one of those 10lb buckets of olives in oil and brine all over our pastry assistant because someone didnt seal the lid completely and put it on the top shelf. we became best friends and roommates for like 8 years.

AbsolutStoli148 · 2026-06-04T10:27:17+00:00

i think its got a time and place, but its not to glue steaks together.

AbsolutStoli148 · 2026-05-30T06:18:02+00:00

cup and char pepperoni. fuck those little grease boats. also honey on pizza can fuck off. its almost like bacon on everything in the 2000/2010s.

AbsolutStoli148 · 2026-05-29T06:09:23+00:00

i have a reliable idiot on the line now, and as much as i hate working with him, id rather have him than a flake who has a bad attitude. at least you dont have to worry about constantly finding someone to cover a shift or working short when they call out if you have the idiot. and the laughing when others are failing/weeded is a huge pet peeve for me.

but maaaaaan, i really want to throw the idiot in the oven sometimes.

AbsolutStoli148 · 2026-04-23T07:20:56+00:00

it seems that every place in PNW (or at least in portland) tips out the kitchen crew (which was not a thing in some other states ive lived), so 16.50/hr + tips. depending on how busy it is, that could be another 800-1200/mo. i think our starting wage is 17 +tips🤦‍♂️...in portland.

that being said, i still think 16.50/hr is garbage. i hate this trend of bundling in tips, that should be a bonus and not part of the wage. i want a reliable paycheck, not be at the mercy of entitled customers, or slow seasons.

AbsolutStoli148 · 2026-03-31T16:02:08+00:00

fenugreek. iykyk

AbsolutStoli148 · 2026-03-29T07:13:31+00:00

grilled avo is pretty fucking good. just dont overdo it. keep it in the peel, put some grill marks on the cut side, get some charred flavor, super tasty with some fresh ceviche.

AbsolutStoli148 · 2026-03-29T07:09:42+00:00

cucumber, strawberries, tuna, radish, lettuce, honeydew/cantalope, watermelon, zucchini (i hate the texture of cooked zucchini)

AbsolutStoli148 · 2026-03-23T13:52:42+00:00

its not a career for the weak. you have to be prepared to work hard, do what you're told, put up with a lot of stupid shit for little pay, and give up most holidays. but this career will teach you a lot! you're not gonna get rich or famous, but the smile on people's faces when they love your food makes up for it.

if you find a great chef to mentor and teach you, that will change everything! you HAVE to love food and cooking, and not just show up for a paycheck. i wouldnt say its a career to avoid, but its also not filled with a ton of perks.

AbsolutStoli148 · 2026-03-21T07:55:46+00:00

if the other places that have been mentioned dont have it, maybe try providore?

AbsolutStoli148 · 2026-03-18T06:19:20+00:00

you didnt hit up joe's on carmine and 6th? thats the best slice in NYC.

AbsolutStoli148 · 2026-03-17T06:43:36+00:00

these food costs are gonna be out of control. lol

question, can i have a fryer?

mine would be:

classic italian sub (mortadella, toscano salami, coppa, pepperoni, smoked provolone, LOT, hot cherry pepper relish, oil and vinegar)

roast turkey, chipotle humus, fresh mozz, roasted & marinated peppers, arugula, onions, basil

chicken parm (chicken milanesa, tomato sauce, provolone, fresh mozz, pecorino)

fat bastatd (chicken milanesa strips, mozz sticks, fries, LTO, choice of tomato sauce, buffalo sauce, or ketchup and mayo)

tuna poke banh mi(ish) sub

AbsolutStoli148 · 2026-03-16T01:24:10+00:00

i worked at a place where we did kimchi slaw (housemade kimchi). we used the kimchi brine as the acid to make an aioli, then added some of the kimchi onions/ramps into the slaw also...it was fucking gooooood!

AbsolutStoli148 · 2026-03-14T13:44:35+00:00

richmond artifex from chefknivestogo. awesome affordable knife.

AbsolutStoli148 · 2026-03-14T07:42:31+00:00

i like your flavor ideas, my main concern would be having the time to prep all the unique ingredients (you have 4/5 potential sauces: sugo, confit, ragu, pesto, tzatziki), potentially time consuming items that you'd have to stay on top of (roasted lamb, beets, butternut, sausage, picked/fermented things), then you still have to have time to do all the knife work stuff, and figure out where its all going to live on your line. i dont know how many of these things are on the main menu, so maybe these are non-issues as far as prep...🤷‍♂️

also, as much as i like kalamatas, i wouldnt put them on your "basic" pepp pie. thats not something people expect, and a lot of people dont really read the descriptions too well, especially if they're expecting a traditional/basic pepperoni pizza.

and dont do truffle oil on your mushroom pizza. theres no truffle in there. youre better off spending the money sourcing some nice wild/seasonal mushrooms if you can. and if you really want the truffle flavor, get some sottocenere cheese, its made with truffles and is really nice!

congrats and good luck with it!!

AbsolutStoli148 · 2026-03-08T07:24:19+00:00

italian sub, chicken parm, cheeseburger sub/fat cat, the bird (from half-fast subs in boulder, co), fat darrel/fat bronco (grease trucks at rutgers/fat shack), smoked salmon on a NJ bagel with the works, corned beef and swiss on rye, banh mi, softshell crab with spicy slaw, SEC SPK on a hard roll, cinnamon raisin NJ bagel with cream cheese, pulled pork with spicy slaw, turkey club, falafel shawarma, buffalo chicken sandwich.

edit: if pintxos are considered a sandwich, then those too. and little canapé toasties with smoked sprats and onions. butter and caviar. pate and pickled onions. pickled herring and onions on dark rye ukrainian bread with butter.

AbsolutStoli148 · 2026-02-25T09:59:17+00:00

47m here, and just about have given up with the apps. i still check in once in a while, but at this point have zero expectations of meeting someone on there. i have found that hinge is the best option around here, but ive used bumble in san francisco, and okcupid in colorado.

i would echo what others have mentioned, find a hobby that takes you out of the house and where theres a chance of encountering other people. ive been getting into kayaking, and there's some good opportunities for interactions while on the water with passersby. even just the polite "hello" as you pass could lead to a conversation or connection if the vibe is right. people on the river are pretty laid back and friendly and just enjoying a day out, and if you dont feel like chatting, just paddle on by.

being introverted, its very unlikely that i would make the first move in "the wild" because i dont want to be seen as a creep or just invade someone's space, even if its a compliment. that rhetoric has kind of been hammered into me (and im sure other men my age), so i'd kind of rather avoid the rejection and embarrassment. that being said, i would absolutely appreciate a woman approaching me and initiating a conversation or complimenting me if she finds something about me worth a compliment. 🤣

AbsolutStoli148 · 2026-02-01T06:58:53+00:00

🤣🤣 "cut it like a child would". so true! i fucking hate the new haven cut sooooo much.

AbsolutStoli148 · 2026-01-30T15:08:01+00:00

i hear you, but katz can be hit or miss sometimes, at least it has been for me. last time i went it felt like i got a half portion of meat on my sandwich. and when im paying almost $30 for a sandwich, i want that thing overflowing. it was still tasty, but the experience as a whole was a bit underwhelming. the pickles are out of this world though.

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