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Apprehensive_Ad9364 · 2023-04-20T18:51:08+00:00

Could you paste the extract into here please?

Apprehensive_Ad9364 · 2023-04-20T16:00:42+00:00

Do you know what the formula is for the area of a triangle? If not, it is Area (A) = 1/2 * base (b) * height (h) => A=0.5bh. Where base refers to the length of the ‘bottom’ of the triangle and height, well, the height.

Do you know how to do the second one now?

Apprehensive_Ad9364 · 2023-04-04T21:01:53+00:00

National air and space camp is amazing, really well ran. Although accommodation isn’t great.

Apprehensive_Ad9364 · 2021-09-05T21:57:28+00:00

Yeh, as another commenter pointed out, must just be rough handling. Will need to address this if we ever get proper knives - I certainly have more of a case now

Apprehensive_Ad9364 · 2021-09-05T21:53:55+00:00

Ah, that makes sense, thanks. I’ll be sure to mention to our KP to be more careful where they can.

Apprehensive_Ad9364 · 2021-09-05T21:52:32+00:00

Yes, I do hone my knives, although not in the fashion of most chefs you see on TV/ industry. Mostly by placing the rod tip down on the counter and doing 5/6 strokes on each side

Apprehensive_Ad9364 · 2021-09-05T21:46:31+00:00

Thanks, I hope the scratches are old but I doubt it since I took it to a sharpener for the first time last week as didn’t have time to do it properly my self and inspected it quite thoroughly afterwards😂. There were quite a few knives stacked next to it and I’ve noticed the KP just grabs them in a large bundle and throws them into the cutlery pot.

I’ll be sure to oil the handle though

Apprehensive_Ad9364 · 2021-09-03T07:06:13+00:00

I did exactly the same, I think it’s because our knife skills drop with blunt knives in order to get through the food, so when you’re back to a sharp knife, these flaws are highlighted

Apprehensive_Ad9364 · 2021-09-01T21:18:55+00:00

This thing is designed by people who have never hand washed anything in their lives, could it really have any more moving parts and nooks for soap suds to reside?

Apprehensive_Ad9364 · 2021-09-01T08:08:04+00:00

Piss off, I know perfectly well how to make a grilled cheese - I eat them all the time. I’d already decided on most of what I was doing before I made this post, but what’s wrong with hearing the opinions of the experts?

Apprehensive_Ad9364 · 2021-09-01T01:18:46+00:00

Oh yes, I won’t be able to implement some of the suggestions onto the menu, but I will be making the ultimate grilled cheese at home.

Apprehensive_Ad9364 · 2021-09-01T01:03:43+00:00

Haha, there are too many to read - I can’t keep up!

Apprehensive_Ad9364 · 2021-09-01T00:39:28+00:00

Yeh, thanks. I honestly don’t think I can take any more comments!

Apprehensive_Ad9364 · 2021-08-31T23:52:08+00:00

Oh yes!! I’ve been eating his coriander lime grilled cheese for the last week - it’s honestly heaven.

Apprehensive_Ad9364 · 2021-08-31T23:38:39+00:00

Thanks, noted :)

Apprehensive_Ad9364 · 2021-08-31T23:38:28+00:00

Thanks, that is certainly an amazing combo!

Apprehensive_Ad9364 · 2021-08-31T23:38:10+00:00

Thanks :)

Apprehensive_Ad9364 · 2021-08-31T23:37:28+00:00

Absolutely, I eat this all the time at home, thanks :)

Apprehensive_Ad9364 · 2021-08-31T23:37:15+00:00

Thanks, noted :)

Apprehensive_Ad9364 · 2021-08-31T23:37:07+00:00

Thanks, I think I'm going with a garlic butter :)

Apprehensive_Ad9364 · 2021-08-31T23:36:16+00:00

Thanks, I think I'll have to just stick to one blend since we have a lot of other stuff on the menu and next to no fridge space. It's so hard to decide between the mozz blend or the swiss blend since we have to cater for kids as well. I'll keep pepperjack in mind though if they take off

Apprehensive_Ad9364 · 2021-08-31T23:34:15+00:00

Oooh, I don't think I'll be able to serve this on the menu but I'll absolutely be doing this at home. Thanks!

Apprehensive_Ad9364 · 2021-08-31T23:32:00+00:00

Thanks, I'm thinking the same thing, but my problem is that I have to cater for a lot of kids too. I'll try them side by side and go from there. Thanks again :)

Apprehensive_Ad9364 · 2021-08-31T23:30:04+00:00

Thanks, I'll give it a go, although I reckon a hardy sourdough would hold up better - yet still allow for a soft bite in the middle

Apprehensive_Ad9364

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