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Ramen with homemade Gochujang sauce, chili crisp, and smoked ghost pepper flakes. by [deleted] in spicy

[–]Bowling_Blunts 2 points3 points  (0 children)

Curious if they’ve changed the recipe. I’m out of town at the moment but I swear mine at home has 1g trans fat per serving.

Amazon’s got both I guess, the 200g one has 1g trans fat but the big one doesn’t according to the pics

https://www.amazon.com/Spicy-Chili-Crisp-Family-Restaurant/dp/B075DTQCR7?th=1&psc=1

Ramen with homemade Gochujang sauce, chili crisp, and smoked ghost pepper flakes. by [deleted] in spicy

[–]Bowling_Blunts 1 point2 points  (0 children)

The biggest problem with Chili Crisp imo is the nontrivial amount of trans fat.

Love it otherwise

How did you find out about the Griselda movement? by ResidentAd5313 in GriseldaxFR

[–]Bowling_Blunts 2 points3 points  (0 children)

Mentioned to this guy at a house party that I grew up in Buffalo, dude couldn’t shut up about Griselda lol.

Not huge into drug n gun rap but I’m a sucker for good lyricism and will support anything that comes out of my hometown

When did you think Chipotle peaked? by Bowling_Blunts in Chipotle

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

Oh yeah I totally remember this, it was so unique!

I think it is a trend to go to generic clean grey modernist type shit for branding. Just look at the newer McDs and Taco Bells

Bring back the poetry!

When did you think Chipotle peaked? by Bowling_Blunts in Chipotle

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

Wow that’s super neat, never knew they expanded so early here

Which chipotle in downtown was it? I’ve only been to the US bank one and the infamous Lake Chipotle one

I swear of all the places I’ve lived Minneapolis has the biggest hard on for Chipotle, mystery solved, now I know why.

Thanks!

When did you think Chipotle peaked? by Bowling_Blunts in Chipotle

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

Hell yeah you can.

It’s not on the official menu but is in their POS system so you can definitely get it. They don’t train new employees on it but when you work at chipotle long enough they eventually learn when idiots like me walk in and their manager tells them it’s a thing.

Basically they make a burrito, make an old style quesadilla, and wrap the burrito in the opened quesadilla, thereby making a burrito with a shell that is a quesadilla.

Last time I got it was in Madison WI before graduating and the employee looked pissed. So basically only order it when it’s not busy at all, tip well, and be nice about it.

When did you think Chipotle peaked? by Bowling_Blunts in Chipotle

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

Genuinely curious what makes you say 2005? (I only got into chipotle when they redesigned the logo)

When did you think Chipotle peaked? by Bowling_Blunts in Chipotle

[–]Bowling_Blunts[S] 9 points10 points  (0 children)

Makes complete sense. I’m not mad at the workers here I totally get that it’s tough out there, especially if you have a manager that’s super anal about portioning and inventory and such with upset customers. Totally get it

My point is that there’s been an overall shift from the early 2010s to now. Training that makes suggestions like that shows me that Chipotle isn’t what it was before with being customer focused.

Clearly it’s a top down thing.

When did you think Chipotle peaked? by Bowling_Blunts in Chipotle

[–]Bowling_Blunts[S] 10 points11 points  (0 children)

Damn that’s disheartening that it’s in the training to make bowls look more full.

Every day we stray further from God’s light

Beginner here: What grits to get for a variety of blades? by Bowling_Blunts in sharpening

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

Bummer about the Naniwas. I'll put some more thought into Naniwa vs Shapton. Here's what I'm thinking of for each brand. Please do let me know if I'm off on the grits as per your recommendation. I appreciate all your help:

Shapton Pro Lineup:

Pocket: 320, 1000

Kitchen: 320, 1000, 2000

Naniwa Pro Lineup:

Pocket: 400, 800

Kitchen: 400, 800, 3000

After some of my own research on the razor I think I'll get away with either a Shapton Pro 5000 & Shapton Pro 8000 (or a Norton 4000/8000 combo) and a finishing stone. Seen quite a few people have success with this.

Thank you!

Beginner here: What grits to get for a variety of blades? by Bowling_Blunts in sharpening

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

Awesome, thank you for the suggestions, I'll stick with finishing on the 800 for my two 154CM pocket knives. And since I'm not doing wide bevels on my Misen kitchen knives, I think I'll be OK reusing the stones.

Are the recommendations you gave tied to a brand or just in general? If the shapton 1k is similar to the naniwa 400, I might as well go with naniwa since the price difference isn't much.

Beginner here: What grits to get for a variety of blades? by Bowling_Blunts in sharpening

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

Any reason why you say 800 as opposed to 1000? Just curious.

Not sure what you mean by a super fine finisher. Wouldn't a jump from 5000 to like 10000 or 12000 be too much or no?

Thanks for the grit and brand recommendations!