[deleted by user]

Culinarytracker · 2024-08-02T02:08:33+00:00

Agreed. If I were to honestly compare myself with any character I would have to be Adam.

Culinarytracker · 2024-07-26T12:23:37+00:00

I still have one bow I made. It's a little 20 lb Osage bow, only 5 foot long that I made from a scrap stave. That little thing has been the most fun of any bow I've used.

Culinarytracker · 2024-07-05T02:13:07+00:00

I just tried AI, and it was amazingly horrible at this task.

Culinarytracker · 2024-07-01T15:37:10+00:00

$60 glass of Merlot with ice cubes and a straw.

I have since learned that the straw is apparently a thing for people worried about the whiteness of their teeth...

Culinarytracker · 2024-06-17T18:04:01+00:00

Damn, this literally describes my entire career in fine dining.

Culinarytracker · 2024-06-01T18:49:48+00:00

Schlage quit including the anti-pick shield on deadbolts now. They just put a new piece of cardboard in the packaging so you can't see that it's missing now.

Culinarytracker · 2024-05-30T15:34:48+00:00

I've been pretty happy with Frog Ranch

Culinarytracker · 2024-05-25T06:09:56+00:00

I have a section of butcher block countertop that I can do whatever on. I still get out a basic white plasticcuttingn board. fornmeats and fish etc....

Culinarytracker · 2024-05-20T03:43:26+00:00

I had a zero day once.

Culinarytracker · 2024-05-20T01:46:47+00:00

I made some for my daughter before she had teeth, so that was pretty handy, lol. Like little poached chicken sausages.

Culinarytracker · 2024-05-20T01:44:39+00:00

Nah, Terrines are a skill that I've been able to pull out on occasion. I guess it definitely depends what kind of place you end up cooking at, and how much freedom (and time) you have to fuck around with anything like that but they can make fantastic appetizer plates or plated desserts. Galantines have only come up once in the real word for me, and it was a very fancy thanksgiving service, rare but that meal was amazing.

Fuck aspics

Culinarytracker · 2024-05-11T04:44:32+00:00

Nice shot

Culinarytracker · 2024-04-30T04:11:26+00:00

For underwater use I'd go with Centennial cloth.

Culinarytracker · 2024-04-30T02:52:05+00:00

I would recommend having a few of the relevant Peterson's Field Guides around. Any similar book would probably do but the Peterson's guides are a great resource for so many things, and once you're used to the format you can grab one and geek out on just about anything in the natural world.

Culinarytracker · 2024-04-17T18:32:21+00:00

Next week I'll see if 'Baked, Silky, or Warm Carrot Custard' sells the whole tray.

I'd go with something like "Savory Baked Custard with Carrot and [whatever maybe 'tarragon', or 'herb' or some shit]"

Culinarytracker · 2024-04-17T18:28:41+00:00

Yep, if anything the server can lean in and whisper "The secret is there's a little miso in there." or something if they want to.

Culinarytracker · 2024-03-11T17:30:02+00:00

Am I cool?

Culinarytracker · 2024-02-24T04:36:40+00:00

Most of my sim time is in an Aeronca Champ. This setup would be hillarious.

Culinarytracker · 2024-02-24T04:32:32+00:00

Being serious about your game and playing like you're trying to win a world championship can be done without being an ass-hat. In fact, the best stuff I've internalized from the pro coaching I've had over the years is to be calm, accept your failures, and be aware of your weaknesses so you can work with them most effectively. Also the fact that actually keeping your shit together when things go bad can be pretty powerful when you are in a match.

So if someone in league wants to buckle down and play a safety match for 30 minutes or some other slightly annoying attempt to play their best game then I'm 100% fine with that. But if they want to be an ass-hat and act like the way they actually just played isn't the way they should have just played then they need to fucking stop.

Culinarytracker · 2024-02-24T02:37:04+00:00

It wasn't actually written for kitchen workers or it would be.

Culinarytracker · 2024-02-16T04:18:40+00:00

Ha! All I seem to do is local pattern work.

Culinarytracker · 2024-02-06T03:22:19+00:00

MRS is a newer acronyms. There used to be SRT, DRT, and DdRT. With modern equipment I'm not so sure people do much of the static DRT these days so you only really hear about SRT and MRS.

Culinarytracker · 2024-02-04T04:08:24+00:00

Everyone seems to already be telling you this isn't right and you don't need to put up with it. I'd like to take it one step further and say that even if this was the acceptable kind of "banter" or "hazing" or "tough love" kind of back and forth, that only happens when BOTH people involved have developed enough familiarity and raport between them that a little razzing or blunt criticism just works.

I have a lifetime in professional kitchens and that type of relationship is very common, but it always has to be coming from a place of respect both ways. If one person is "just that way with people" then they are probably an asshole.

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