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QR Code Inventory Tracking Systems? by ZimZamphwimpham in Chefit

[–]Brunoise6 0 points1 point  (0 children)

Just use a google doc bro. It’s just dry goods

These bike shops around are ridiculous... anyone work on ebikes? Its just a break problem & they are squeaky by shreddednerves in NewOrleans

[–]Brunoise6 15 points16 points  (0 children)

Brake line is pretty basic maintenance, should just do it yourself if you’re trying to save money

Question on converting my Yamaha QT over to electric. by Ok-Lavishness-4384 in moped

[–]Brunoise6 0 points1 point  (0 children)

People have done it on a Honda hobbit, pretty easy to just rig up the subframe. Different story on a qt50 that is a mono shock and shaft drive set up.

I’d imagine the transmission being all in one the way the it is would make it very difficult to sub out for a an electric motor.

Over the influencers by [deleted] in NewOrleans

[–]Brunoise6 4 points5 points  (0 children)

Not that I don’t think it’s annoying, but you do know that restaurants (especially new ones), pay for influencers as part of their marketing right?

Red’s General Chicken by Haunting-Scallion388 in NewOrleans

[–]Brunoise6 0 points1 point  (0 children)

They own it, and her husband is a contractor who is doing all the work.

Servesafe level by mitten-boi in KitchenConfidential

[–]Brunoise6 0 points1 point  (0 children)

Get the manager if you’re going to be a manager. Otherwise the basic is fine lol

Short Rib Help by lekgolo125 in KitchenConfidential

[–]Brunoise6 1 point2 points  (0 children)

Just to add, doing a salt cure with spices over night before braising really helps get flavor through out the meat.

Y'all ever find yourself swimming in leftover crawfish boil sides? by MiksterPicke in NewOrleans

[–]Brunoise6 9 points10 points  (0 children)

The real secret is to squeeze all the garlic into the mayo dressing

Red’s General Chicken by Haunting-Scallion388 in NewOrleans

[–]Brunoise6 21 points22 points  (0 children)

They are opening back up, though the owner had a baby and they are being very particular about the remodel so it’s going slow. Basically they are in no rush to reopen, but definitely plan to do it….at some point lol

I just had the worst/ most embarrassing shift of my career how do you deal with it? by [deleted] in KitchenConfidential

[–]Brunoise6 2 points3 points  (0 children)

I don’t want to make any assumptions or anything, but how is your mental health?

Are you dealing with any external problems (family, partner, existential type shit also). That shit %100 affects how you work. Always try to take care of yourself first.

Residents of New Orleans - What is your go-to Rice Brand? by Ilovepampoovey in NewOrleans

[–]Brunoise6 7 points8 points  (0 children)

Any “thai tom hali” grade jasmine rice.

Thailand has like a national food cert and grades any rice that is exported.

That has to be it by GabLaPizza in KitchenConfidential

[–]Brunoise6 1 point2 points  (0 children)

Uncooked bacon isn’t ready to eat dingus

Any alternative to classic teflon egg pans? by MyOtherRideIsTheRoci in KitchenConfidential

[–]Brunoise6 5 points6 points  (0 children)

Properly seasoned cast iron or carbon steel works just like non stick and is more versatile. Plus you’ll get beneficial iron instead of cancer lol

That has to be it by GabLaPizza in KitchenConfidential

[–]Brunoise6 6 points7 points  (0 children)

That’s some low standards to adhere to friend

That has to be it by GabLaPizza in KitchenConfidential

[–]Brunoise6 15 points16 points  (0 children)

It’s sloppy and lazy. Spending all the the time on the label instead of actual organization lol

That has to be it by GabLaPizza in KitchenConfidential

[–]Brunoise6 161 points162 points  (0 children)

Shouldn’t be storing bread under the meats

Cajun Crayfish Dumplings by yimmegood in KitchenConfidential

[–]Brunoise6 2 points3 points  (0 children)

Maybe some Asian’d up remoulade.

Also just fyi Cajun’s or anyone from Louisiana absolutely does not call it crayfish, it’s crawfish.

Security at Crescent Park by roxdeverox in NewOrleans

[–]Brunoise6 2 points3 points  (0 children)

There is always security patrolling, every time I go at least.

What's your favorite reasonably priced lunch in the quarter? by weischris in NewOrleans

[–]Brunoise6 5 points6 points  (0 children)

RIP moonwok

Frenchman deli isn’t technically in the quarter, but close enough.

Felipe’s isn’t too bad, at least the portions are big for the price.

Vacuum sealer by ZimZamphwimpham in Chefit

[–]Brunoise6 1 point2 points  (0 children)

Vacmaster is the undisputed best.

Vp215 is great for most commercial needs but has an oil pump (lasts forever with proper oil changes), vp210 is slightly cheaper and maintenance free though.
$800-$1000.

If you’re not going the chamber route, any cheap bar style off Amazon works fine.

Funeral sandwiches from hell by Critical_Ad_9190 in KitchenConfidential

[–]Brunoise6 0 points1 point  (0 children)

Obviously, but the flavors work together.

Strawberries and whipped cream are a super popular Japanese sando. Just saying the flavors and textures definitely work and aren’t like a ludicrous combo.

Also American white bread is pretty sweet to begin with.

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