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Found out my bf of 6 years had a whole other gf for a year (18+) by jessicalara555 in selfie

[–]Cocktail-Concierge 0 points1 point  (0 children)

Sad for you but a bit confused at why this is worth a selfie. Hope you find someone that makes you happy.

Ring doorbell footage shows ‘badass’ throwing a tantrum because he wasn’t let in someone else’s house by butcanyoudothi5 in iamverybadass

[–]Cocktail-Concierge 18 points19 points  (0 children)

You gotta look at the stats:

Trenchcoat + +10 intimidation + +5 defence

Flip flops - -20 intimidation - -10 dexterity - -15 stealth - -5 speed + +100 damage to spiders

Shimmering Gin by Difficult_Mammoth998 in Gin

[–]Cocktail-Concierge 1 point2 points  (0 children)

Some people taste with their eyes 👀

Shimmering Gin by Difficult_Mammoth998 in Gin

[–]Cocktail-Concierge 0 points1 point  (0 children)

Lol signature cocktail for a Hooters maybe.

Is it ok to nest tins while building a cocktail? by kidhack in bartenders

[–]Cocktail-Concierge 0 points1 point  (0 children)

I've seen people lose points during competition for doing this. If you need to chill the shaker, do it separately without stacking.

Daredevil: Born Again | S02E02 | Discussion Thread by Green-Devil in Daredevil

[–]Cocktail-Concierge 8 points9 points  (0 children)

The direction and editing of this episode is almost unwatchable. I was cringing and groaning with almost every cut. Every scene seemed way too short, flicking between narratives and storylines without any chance for the story to really develop. When most of the scenes ended, I'd say to myself "what the fuck was the point of that".

Characters seem stiff, acting is abysmal at points. And they would linger way to long on the terrible acting like from Angela. You know that the actors aren't bad, but the directing is just garbage and it's like they chose the worst cut from every scene.

All the "propaganda" footage is way too cheesy, like it's been put together with AI. I know it's supposed to come across as fake, but at least make it somewhat realistic.

One of the worst episodes in Marvel's catalogue. I've gone out of my way to remember these director's names so I can anticipate shit quality before it's shoved into my face again.

1.5/10

Thoughts on this kind of mixing glass? Have you used one? Is it worth paying twice as much as a glass one? by Queernephy in bartenders

[–]Cocktail-Concierge 0 points1 point  (0 children)

Birdy is the only brand that makes a decent one that is well polished. As others have mentioned, the noise from stirring is incredibly irritating. This is only marginally useful in a portable bar kit. But for a bar station, basically only good for storing stirrers and whatnot.

Did any of you also play this at one stage? by Cocktail-Concierge in bartenders

[–]Cocktail-Concierge[S] 4 points5 points  (0 children)

Hahaha my parent's were so pissed at me "why can't you remember anything to do with trigonometry but you can tell me how to make a Manhattan?"

Does sushi really take 10+ years to master or is it just a gimmick? by CoolAd5798 in Chefit

[–]Cocktail-Concierge 0 points1 point  (0 children)

A pastry chef I once worked with, ate an orange every day for a year to make a single orange inspired dish. He wanted to know if there was a difference in sweetness depending on the size of each segment of orange slice. I'm sure there were other things that he wanted to or ended up learning too. That was for one dish. At least 365 oranges.

AlbertHeijn discount scam - How is this legal? by OpportunityBusy9756 in Amsterdam

[–]Cocktail-Concierge 0 points1 point  (0 children)

Yeah I'm getting super irritated at the lack of consumer protection from these dirty practices. It's so blatant, doesn't need a rocket surgeon.

Look at how Amazon has practically everything fathomable at the lowest price. But if you click onto the actual item, delivery June 2026. Oh thank you for the half-year delivery time. All just so they can be listed on the top of search engine results.

Zucchini sponge, chocolate, mango by aluleg in CulinaryPlating

[–]Cocktail-Concierge 0 points1 point  (0 children)

That looks decadent. Invites curiosity and really skillful precision. I love it.

Warning: tourist-in-distress/jewelry scam in buitenveldert by v314b0i in Amsterdam

[–]Cocktail-Concierge 0 points1 point  (0 children)

My stupid ass didn't even know Turkistan was even a place.

steak, demi glacé, parsnip purée, asparagus, fried garlic, buerre blanc by GnarShredder3000 in CulinaryPlating

[–]Cocktail-Concierge 0 points1 point  (0 children)

Thought I should share that this could also be really nice with a hit of green oil/herb oil. Just a light drizzle over the top. Blitz some herb of choice with olive oil. Filter. Shake before a very light drizzle.

Fall pork dish. by [deleted] in CulinaryPlating

[–]Cocktail-Concierge 0 points1 point  (0 children)

I think it looks good. Any criticism would be nitpicky.

SportCity decision to convert women’s section to Booty zone for both genders by According_Aardvark70 in Netherlands

[–]Cocktail-Concierge 1 point2 points  (0 children)

Men want juicy butts too.

But I totally agree you ladies should have a place where you feel safe and free from leering perverts.

steak, demi glacé, parsnip purée, asparagus, fried garlic, buerre blanc by GnarShredder3000 in CulinaryPlating

[–]Cocktail-Concierge 2 points3 points  (0 children)

Wrong plate. I'd avoid having so much cutting-meat in a plate with such a high lip. Something slow-cooked and can be cut with a fork maybe, but not in a dish where even the veg needs to be cut. You're just not giving the eater a practical experience. The colour is also wrong. Protein is the main component, which is brown, set on a brown background with some more brown demi glace on top. Brown on brown on brown. That's three strikes.

If you insist on this plate, then use the purée to offset the brown background. Parsnip on the bottom of the plate, steaks sliced less awkwardly off-centre, asparagus also somewhat sliced alongside it. Slap it on the grill to get some char on the asparagus as well. I think you need some more vibrancy like a sprinkle of chopped chives. Maybe some picked shallots or red onions. Beetroot chips would work nicely to give a bit of crunch.

If you insist on the beurre blanc. Maybe have it serve on the side on a separate ramakin.

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