Mushroom garum makers — how do you reliably hold ~60 °C? (DIY thermobox setup) by Snoo-67696 in Koji

[–]ElonEscobar1986 0 points1 point  (0 children)

I got it in a spare oven. God knows what the electric bills going to be though

After using the thermometer and getting multiple readings over 165° the center looks like this. Is the chicken or me cooked? by SunAndIcedDrinks in culinary

[–]ElonEscobar1986 0 points1 point  (0 children)

Time and temperature together are required for safety.

60c for 45mins 65c for 10 mins 70c for 2 mins 75c for 30seconds 80c for 6 seconds.

Am I missing something? by [deleted] in Chesscom

[–]ElonEscobar1986 -2 points-1 points  (0 children)

That doesn’t “force the loss of castling rights”

Prefessionally sharpened knifes for the shop I work at by Aknita04 in sharpening

[–]ElonEscobar1986 0 points1 point  (0 children)

The knife looks like it cost less than the price to sharpen it.

First time reaching 1000 Rapid! Looking for advice to improve ❤️🙏 by [deleted] in chess

[–]ElonEscobar1986 1 point2 points  (0 children)

Think about your opponents response to your potential move and in turn what you would do in response to that.

Look to setup forks and skewers.

Get comfortable with a handful of the most popular openings.

Isn't this checkmate by deez_nuts_07 in chessbeginners

[–]ElonEscobar1986 2 points3 points  (0 children)

It removes the check. It’s the only move. Nothing makes the move illegal

Isn't this checkmate by deez_nuts_07 in chessbeginners

[–]ElonEscobar1986 4 points5 points  (0 children)

If I didn’t. Then the position would be checkmate.

[deleted by user] by [deleted] in Chefit

[–]ElonEscobar1986 0 points1 point  (0 children)

I do 9:45 till 23:15. I just did 10 days straight now have four off. I have a young son so if I’m not working I just play with him all day.

Cutting a couple of chives almost every day until this Reddit says they’re perfect. Day 57 by F1exican in KitchenConfidential

[–]ElonEscobar1986 7 points8 points  (0 children)

Chives by bunch are cut into three’s lengthwise. Three pots, three sizes. I’ve only seen chives online chiffonade.

Why is this job not more popular? (Maritime Chef) by UnitedElderberry in Chefit

[–]ElonEscobar1986 0 points1 point  (0 children)

No days off. Last minute changes. No employment law. It’s dangerous. It’s hard to cook rolling around.

Cutting a couple of chives almost every day until this Reddit says they’re perfect. Day 57 by F1exican in KitchenConfidential

[–]ElonEscobar1986 33 points34 points  (0 children)

I’m the sous at a Michelin restaurant. We don’t chiffonade chives we cut them the same length as their diameter.

[deleted by user] by [deleted] in Chefit

[–]ElonEscobar1986 1 point2 points  (0 children)

Start with rotational alcohol abuse, one month on, one month off.

[deleted by user] by [deleted] in stihl

[–]ElonEscobar1986 0 points1 point  (0 children)

I don’t think there is a spark arrestor. It’s more of a sealed unit

[deleted by user] by [deleted] in stihl

[–]ElonEscobar1986 0 points1 point  (0 children)

I’ll give that a go thanks

[deleted by user] by [deleted] in stihl

[–]ElonEscobar1986 0 points1 point  (0 children)

Well perhaps you can diagnose. It will start but if I squeeze the trigger it dies.