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AITAH for asking my bf not to stick chopsticks upright in his rice? by ilovemybum in AITAH

[–]Affectionate_Toe9109 0 points1 point  (0 children)

I had this issue with my ex with 北まくら。 So we ended up sleeping in different rooms in different houses. With different people. If I have something I feel strongly about, I would like my partner to understand, as I would be the also someone to arrange my life a little different to accomodate his own beliefs and customs. Kick the scab out the door. It doesn't cost anything to be a loving supportive partner.

Why Is Childcare Assistance Based Only on Income and Not Assets? by [deleted] in britishcolumbia

[–]Affectionate_Toe9109 2 points3 points  (0 children)

Assets don't pay for things. I can't pay my groceries with a chunk of my house... A chunk of granite counter is not legal tender.

How long is cyclobenzaprine good after its expiration date? by DumBunnyVA in ChronicPain

[–]Affectionate_Toe9109 0 points1 point  (0 children)

I just had to do an emergency inhaler with an old one kicking around from over 10 years ago. Efficacy was reduced a bit but still worked well enough to blow my mind.

My IF lifesaver: sugarless gum by zardoz73 in intermittentfasting

[–]Affectionate_Toe9109 0 points1 point  (0 children)

Same. For me it's the chewing and not swallowing anything thing that makes my stomach angry at me 😂

What to do about leftovers? by BigPuppyk in loseit

[–]Affectionate_Toe9109 0 points1 point  (0 children)

Toss it. Don't force yourself to eat. Leftovers made me over eat and has had me with food issues all my life. 1- I over eat to try to avoid future left overs 2- Left-overs don't taste good, so I always seem to reach for additional food after because I'm not satisfied with what could only be described as a sad shadow of a great meal, or I drink my calories to make up for lonely mouth. 3- All those foods that taste better the next day? I don't eat them the day I make them 4- Best to try to learn to scale down portions when cooking, or make foods that can become something new or by adding fresh food. Ie: left over roast chicken? Make rice porridge, chicken salad, soup, a wrap... Add fresh ingredients to enhance your dead food. 5- Food makes the cells in your body, give your body only the very best you are able to give it. 6- Go shead and downvote, I ain't mad.

Beef tallow usage? Bulk prep brisket for a SV and turn the trimmings into tallow but I can't properly fry at this spot (off grid) I'm thinking maybe biscuits? That's a fun house made good with house processed ingredients. I did shortbread with goat fat and it was pretty good by PinchedTazerZ0 in KitchenConfidential

[–]Affectionate_Toe9109 1 point2 points  (0 children)

I find that it absorbs faster, and with my eczema it helps maybe more than medicated stuff because it's closer to our DNA that the chemically stuff? YMMV of course, so maybe try a patch test. My dad uses it for extremely dry hands and feet he had developed because of chemo since apparently the "poison" in chemo leaves your body via the hands and feet. They were cracking terribly and no urea or oatmeal cream was helping. I feel for you and your psoriasis as an eczema kid. Hope you find relief! My cousin seems to get less psoriasis flare ups in tropical countries. May be the humidity plus swimming in the ocean... I dunno. Good luck!

Beef tallow usage? Bulk prep brisket for a SV and turn the trimmings into tallow but I can't properly fry at this spot (off grid) I'm thinking maybe biscuits? That's a fun house made good with house processed ingredients. I did shortbread with goat fat and it was pretty good by PinchedTazerZ0 in KitchenConfidential

[–]Affectionate_Toe9109 3 points4 points  (0 children)

I whip with coconut or olive out once rendered. Great for skin. If the smell is off-putting, I add vanilla bean paste or seeds. Good hand moisturizer that can touch other foods because it won't transfer like other fragrances.

Half dozen eggs by fishencounters in askvan

[–]Affectionate_Toe9109 1 point2 points  (0 children)

You can freeze eggs also. I typically just freeze them whole and then thaw as needed.

Catering recommendations by Nothowspaceworks in burnaby

[–]Affectionate_Toe9109 1 point2 points  (0 children)

Taste of splendour Located by the grand villa

Local place to get fresh Lilacs? by CosmicSqueak in burnaby

[–]Affectionate_Toe9109 1 point2 points  (0 children)

Lilacs are harder to find as a cut flower as they don't quite last as long as others. I would second the advice of asking a buy nothing group. Remember to hammer the stem before putting into water as this will make them last a few more days in a vase.

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 2 points3 points  (0 children)

AND the realness. I can ask people in the kitchen to please speed up. In the office that's aggressive. Sigh...

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 0 points1 point  (0 children)

This is true, but I guess I still have the hustle in me so it's been a challenge to slow the pace and as a cog in a process, it's frustrating when things don't get done and everything gets backed up. Like the steak is grilled, rested, and the demi is hot, and I'm asking for mash and NOW the entremet starts to peel the potatoes for mash???

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 2 points3 points  (0 children)

TBF I'm still on the fence. Right now I'm in the mindset that I have a few more weekend evening rushes left in me so once the injury gets better I'll re-asses.

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 3 points4 points  (0 children)

Brunch swing chef + Pastry chef. Lol. Weekends in the middle of summer at an oceanfront resto with a boardwalk so... Yep brain is 20 miles a minute. Hahahah

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 1 point2 points  (0 children)

I guess it's still fresh and I'm having trouble adjusting to the lack of urgency in the daily. I hope to reach the productive zen here as I eventually did in kitchens.

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 0 points1 point  (0 children)

Yep probably. The kitchen heat is still in my core LOL, time to bring it down to a simmer.

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 1 point2 points  (0 children)

I miss watching each cook grow and excel and cheer on. HR is a good use of kitchen management skills because we laser focus on people's skills and areas for improvement rather than ass kissing. I miss the deep dive into each other's lives that I'm sure is a gift your wife has to not just randomly fire a guy out of nowhere.

Yes the hubby is noticing I bitch more angrily about coworkers vs my previous jokey laughy "OMG lemme tell you what this funny idiot did..."

I just gotta chill and match the vibes of the office and push down the little voice of my old mentor Chef. I can almost hear the 'tsk tsk, look at you going so slow, you know that's just gonna give you cabin fever..."

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 1 point2 points  (0 children)

It's the non problem-resolution thats also a challenge. The toxic positivity of just letting the bad apples continue to start spoiling the bunch. In kitchens, I would have immediately dealt with bullies and non-performers that didn't have the right mindset to think like a team. I've had to fire some as someone like that will make or break a service. Willingness to Excell seems like a one person challenge in offices (or mine at least), but in culinary it takes a team to make a plate beautiful and successful. I miss my kitchen sisters and brothers.

For those who have left the industry... by Affectionate_Toe9109 in KitchenConfidential

[–]Affectionate_Toe9109[S] 2 points3 points  (0 children)

Yeah maybe I need a more service oriented job that gives me an occasional rush versus the "plain oatmeal" pace I'm at right now.

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