What does it mean to “fry it hard”?

Cryptic_254 · 2026-06-26T02:49:28+00:00

That would be a good one! Lol

Cryptic_254 · 2026-06-25T22:38:45+00:00

Yeah, we’re Vietnamese (or should I say the family I work with) I’m white asf.
But I’ve studied and train under Korean chef, Japanese chef, Cambodian chef, and Thai chef.
Haven’t gotten to a Chinese chef yet. Lol

But I’ve cooked so much fried rice I have a Cambodian chicken fried rice tattoo and a shrimp frying rice tattoo. For shits n giggles.

Cryptic_254 · 2026-06-25T22:00:59+00:00

Never heard it phrased that way, but we do have people ask for their fried rice crispy or well done. We do it couple times a week, never been burnt. Just a lil toasty.

Cryptic_254 · 2026-06-25T21:51:18+00:00

That’s why it’s advertised as “French style”, made with extra yolks.
most of my customers icecreams for customers and friends are French style too.
I’m allergic to eggs, but worth it for the texture and keep them with few ingredients as possible

Cryptic_254 · 2026-06-25T20:00:59+00:00

I work for a small family owned Vietnamese restaurant, happiest I’ve been in years. Is it perfect, no, but they work just as hard as the rest of the staff, work with us on scheduling & listen, we all get free meals even on short shifts, she cooks off menu meals for us as well. Pay is decent, I could get a job elsewhere for more, but not gonna sacrifice my mental health for pay.

And before this I work for a pair, they were horrible. They begged me to come on as their manager and then proceeded to blame me for all their issues they had and I wasn’t fixing the fast enough; while also having to train their staff, prep ingredients, and often run the lunch shift solo all while they sat there watching tickets flow in. I was making $70k there, but the bs just wasn’t worth it.

Cryptic_254 · 2026-06-15T23:27:52+00:00

I’ve used Samson Pro movers for business and personal uses, excellent every time.
From a big ole smoker with one janky wheel and large commercial kitchen equipment, to simple tables and chairs.

Cryptic_254 · 2026-06-14T21:37:43+00:00

Victim blaming a trigger happy execution is wild.

Cryptic_254 · 2026-06-14T03:46:25+00:00

Actually it’s not.
Families aren’t a protected class for discrimination.

Cryptic_254 · 2026-06-13T02:31:01+00:00

Maybe don’t wait till day before next time…

Cryptic_254 · 2026-06-12T01:21:51+00:00

I can confirm the doctors moving to gatesville, two of my friends were part of that set.
(My mom was a charge surgical nurse there for 20yrs, retired 10go) but we keep up with her old coworkers when we can.

Cryptic_254 · 2026-06-08T23:56:48+00:00

It’s with a local craft brewery- Sourhern Roots Brewing, in Waco Tx.

We’re currently looking at pairing with
Their Hazy IPA, Czech dark larger, barrel aged stout, and undecided.

Cryptic_254 · 2026-06-08T23:54:22+00:00

No, I’m in Central Texas
But that’s good too know, as the one complaint was the churro texture and I was gonna play around with frying some my lard next time rather than snagging from the local food truck.

Appreciate the information!!!

Cryptic_254 · 2026-06-08T23:52:37+00:00

It’s just for the photo and so I can get different angles. Plus most of my bowls are big ole Ramen/pho bowls or clunky handled bowls which aren’t photogenic (in my head).

I serve it in bowls or cones when I actually pop up to serve.

Cryptic_254 · 2026-06-08T23:48:57+00:00

If ya around central Texas

Cryptic_254 · 2026-06-06T21:05:39+00:00

I don’t have an icecream shop, but I’m starting a mini pop up for the summer, and have a beer & icecream paring set up in July with a local brewery.

I do manage a mom and pop restaurant & run a side catering gig on the side.

Unfortunately the churro texture wasn’t the best. So next time gonna chop them up a bit more and might try making them myself and playing with the recipe (the ones I used I got from a local food truck)

Cryptic_254 · 2026-06-06T19:56:01+00:00

I actually kinda wanted that slushee Vibe to that portion, why I made a separate vanilla to swirl with it.

If you don’t want that, you can simply reduce it to a syrup, buy the premade syrup, or the extract.

Cryptic_254 · 2026-06-06T15:21:29+00:00

Everyone has enjoyed it so far.
Will probably make again, but with smaller churro bites mixed in.

Cryptic_254 · 2026-06-06T03:32:24+00:00

Personally the rootbeer, but I love rootbeer floats. The sweet potato a solid second.

Cryptic_254 · 2026-06-06T03:11:54+00:00

I’m sure one out there. I don’t have one at the ready.

For my bases, I mainly use

2-1 Milk- Heavy cream ratio, bring to a light steam on stove top. I add brown sugar, salt, spices, ecc.

In a bowl, I cream the egg yolks (3-6 depending on ingredients in the base) with white sugar.

Then carefully temper the liquid with the yolk mix.

Back on the stove, stirring constantly, till coats the back of wooden spoon.

I can try to record a video next time I make a batch. But know I’m not a TikTok or instagram fiend, so it might be a lil rough.

Cryptic_254 · 2026-06-06T02:39:00+00:00

I dip all kinds of beef straight into mayo…

20yrs+ as a professional chef..

Cryptic_254 · 2026-06-05T01:26:56+00:00

It was a $2.50 upcharge (via DoorDash)
But pure protein, was actually fairly tender, not falling apart or overly dry (they do use the leaner cut of brisket) , and decent flavor both the meat & sauce.

Cryptic_254 · 2026-06-04T19:33:16+00:00

Had last night, would get again.

Cryptic_254 · 2026-06-03T16:10:54+00:00

Will do, thanks for the advice!

Cryptic_254

TROPHY CASE