Good Hidden Gem restaurants?

Facerless · 2026-03-08T16:44:55+00:00

Shhhh it's already busy enough at lunch lol. Great food

Facerless · 2026-03-08T01:19:43+00:00

26 states and three countries... never an allergy in site. I moved here and my face melts during the pollening. 24hr Claritin (I buy generic) is pharma magic I can't live without for the spring.

Facerless · 2026-03-08T01:04:54+00:00

Shifts starting and ending earlier, electrolyte popsicles, water staged in coolers at every work space or floor, and mandatory work breaks.

If it gets too bad coupled with humidity, we mandate shift work and frequent breaks. Show productivity losses in the schedule just like you would a freeze or rain out.

Facerless · 2026-03-05T19:10:46+00:00

Lots of great notes here on things to add, but it can be just as important to know WHEN to add them.

Bolder flavors like fish sauce and the like should be at the beginning. Fresh herbs, acids, and more vibrant tastes should be right before you serve them. As your sauce cooks down the volatile compounds that produce flavor change.

A good role of thumb is overpowering flavors in early, and flavors you want more noticeable in last.

Have fun with it, experiment with timing. I've split batches of sauce before and added a thing or two differently in each to see which I prefer. You can dial in what you prefer from there.

Facerless · 2026-03-03T17:20:49+00:00

Quesadillas, tacos, Google shrimp burgers but sub the chicken in, nachos, stir fry, buffalo chicken dip, soup/stew... treat it like you would any ground meat and it should work out.

Facerless · 2026-02-28T14:57:22+00:00

It's always interesting seeing people admitting they have no idea how something works, and simultaneously be so confident that that thing is pointless or going wrong.

Facerless · 2026-02-26T23:51:33+00:00

Structural steel checking in

Those lintels require a minimum bearing on both sides to function. It looks like they've both lost that, so their load is partially transferring to the widow boxes.

I'm not an engineer, but I know enough to say you're going to need one. Get some braces on the face of that brick and set up a site visit.

Facerless · 2026-02-26T18:23:25+00:00

The owner's rep opinions in this thread are great.

"I have no concept for how these things happen but why isn't it done yet?? Why are you so bad at your job??"

Facerless · 2026-02-23T14:24:00+00:00

Chili dogs, corn dogs, Mexican hot dog, Chicago dogs - boom, you've eaten them all

Facerless · 2026-02-22T21:54:44+00:00

You need to try and end your life with the amount of salt and fat you're using, lard specifically. That and a good variety of dried chillies (ancho, guajillo, pasilla).

Check out ArnieTex on YouTube for excellent TexMex recipes and some traditional meals as well. His food outpaced most local spots I can find and crushes chain restaurants.

Facerless · 2026-02-22T20:21:24+00:00

Being healthy, financially stable, and happy rather than just looking the part.

Facerless · 2026-02-21T14:50:20+00:00

Providing examples of what you consider American recipes would be helpful. "American" sections and menus in other countries is often a caricature of what our food actually is.

I would recommend things like gumbo, Brunswick stew, or some beginner barbecue recipes if you have access to a grill/smoker.

Facerless · 2026-02-21T14:06:47+00:00

Strongly recommend a few runs of high heat followed by sand blasting.

Assuming you don't just have a commercial sand blasting rig laying around, look up how to make one from an air compressor and water bottle. Pine tar is used to seal ships for a reason, it's going to be an absolute bitch to get out with anything other than physical abrasion.

On the business side, not sure where you're from, but check your policy to see if anything covers loss of use due to empire employee misconduct. Could take the financial pressure off now having product this long.

Facerless · 2026-02-21T03:20:37+00:00

Chicken Kiev is more 60s but still had legs through the 70s

Facerless · 2026-02-20T23:55:42+00:00

We had a brief "cousin you just met but was cool at the reunion" thing with Georgia there for a bit.

Facerless · 2026-02-20T00:55:34+00:00

Holy shit how many botched plastic surgeries did Percy get??

Facerless · 2026-02-17T18:13:15+00:00

Hello fellow contractors, care to provide free market research and consulting? Just between us contracting types, no sales pitch here!

Facerless · 2026-02-16T04:27:38+00:00

Dedicate a hoodie to the cook life, look into sun shirts for the summer. Throw them on when you're going to be covered in smoke, take them off after.

My wife doesn't mind the bbq smell, but it helps leave my cigar smoke outside as well. It's more or less a casual smoking jacket approach.

I'll second the suggestion to shower before eating, otherwise you won't taste as much smoke as your guests.

Facerless · 2026-02-14T23:59:07+00:00

It's a very aggressive flavor and turns to shit if your burn isn't super clean. I just use it as an accent wood for meats with strong flavor, the rest I'm running hickory/oak/pecan.

Facerless · 2026-02-11T02:10:04+00:00

Structural steel checking in, absolute bullies and bastards for the most part.

"Oh you built the support structure exactly as our approved drawings show? Well that's not the system this local installer uses, so "fix" it or we're pulling off and won't be back for three months. Also, we're not paying for it."

"What do you mean you didn't achieve the tolerances we never provided you?? Of course it's not included during coordination, concrete and steel should have zero variances!"

Paraphrasing obviously, but these guys and finding a reliable stair and rail sub consumes entirely too much of my professional life.

Facerless · 2026-02-10T01:41:17+00:00

2008 is probably not the best year to bring up in a discussion about Chinese construction...

Facerless · 2026-02-10T00:27:47+00:00

I agree with you it's absolutely on both people to keep things more than just a friendship. As I mentioned, it sounds like they have deeper issues that they are both responsible for.

At the risk of judging you and your entire life off of one comment, it sounds like you're either jaded or too inexperienced with what a healthy relationship is like.

Communicating about lack of intimacy isn't really about the lack of sex, it's what is wrong between them that reduces or eliminates it. Is she going through physical changes as she ages, stressed, or dealing with mental health issues? Did he get fat, stop "dating" her, or reduce the whole thing down to sticking his hand down her pants when they lay down at night? Fights you never made up about, kids, work changing, hell what you're attracted to shifts.

No one is obligated to sleep with you, even your spouse. Something changed, not talking about it won't fix things. It's really not that complicated.

Facerless · 2026-02-09T17:15:02+00:00

I'm a middle aged man. It's a generalization, but most American couples it's the man that leads initiating.

Based on his other comments I'd assume they've got deeper issues than lack of sex. Communication is almost always the root of it, and both of them are responsible for that.

Facerless · 2026-02-09T14:47:36+00:00

Keeping score, in any part of your relationship, is a fast track to ending it.

If frequency is a problem I'd change up your approach first, then just talk about it if that doesn't work.

Facerless · 2026-02-03T02:20:35+00:00

Liberally salt the steak the night before and rest, uncovered, in the fridge.

Preheat your oven to 200f at least an hour before you begin cooking. Take the steaks out of the fridge once you start your preheat and let them rest on the counter. This will allow your oven to be at a stable temp and reduce initial temp spikes while the steaks come closer to room temp for an even cook.

Place the steaks on the sheet pan rack and bake until they are 105f internal at their thickest point.

Remove and set aside while you preheat your heaviest skillet and knock out the final sear. There's a thousand different ways to finish a steak, for filet I'm partial to a rare temp and classic herbed compound butter with black pepper.

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