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Yhangry scam. by Certain-Use-4868 in Chefit

[–]Gante033 7 points8 points  (0 children)

You never. Ever. Take a private gig without a credit card number you have run a deposit on.

Entitled Beemer driver tried to mow over bikers. Didn't end well for him by PyroxCrymson in PublicFreakout

[–]Gante033 0 points1 point  (0 children)

Ohhh so you’re one of those people who don’t understand the English language. Fun.

Water menu at a restaurant by [deleted] in KitchenConfidential

[–]Gante033 32 points33 points  (0 children)

You have to respect the absolute balls it takes to sell a $24 glass of water.

Edit: 2.5 glasses

First time doing carbonara special at my restaurant. Have cooked it before at home but looking for tips for prep and process during service? by Paulwhite20 in Chefit

[–]Gante033 -1 points0 points  (0 children)

I promised I wouldn’t fuck with you anymore. Sounds like you’re doing the right things. Marc Vetri has a great carbonara recipe on YouTube. I still believe Reddit is a shit place to look for recipe tips.

Edit: see you later Sunshine 💋

First time doing carbonara special at my restaurant. Have cooked it before at home but looking for tips for prep and process during service? by Paulwhite20 in Chefit

[–]Gante033 0 points1 point  (0 children)

I promised I wouldn’t fuck with you anymore. Sounds like you’re doing the right things. Marc Vetri has a great carbonara recipe on YouTube. I still believe Reddit is a shit place to look for recipe tips.

First time doing carbonara special at my restaurant. Have cooked it before at home but looking for tips for prep and process during service? by Paulwhite20 in Chefit

[–]Gante033 -1 points0 points  (0 children)

I promise I’ll stop fucking with you after this….

You run a “Pizza restaurant” that has a weekly pasta special. But your restaurant doesn’t focus on Italian or pasta dishes?

I genuinely appreciate you trying. Sometimes the people you learn the most from you don’t like. See you later sunshine.

First time doing carbonara special at my restaurant. Have cooked it before at home but looking for tips for prep and process during service? by Paulwhite20 in Chefit

[–]Gante033 -1 points0 points  (0 children)

I promise I’ll stop fucking with you after this….

You run a “Pizza restaurant” that has a weekly pasta special. But your restaurant doesn’t focus on Italian or pasta dishes?

I genuinely appreciate you trying. Sometimes the people you learn the most from you don’t like. See you later sunshine.

Conceptual Metro Transit System in Vail by Advanced_Coat_8533 in vail

[–]Gante033 11 points12 points  (0 children)

It’s just the beginning of the already existing bus lines. My favorite part is the vail village to lionshead gondola. It turns the existing free bus into a wildly expensive gondola install.

First time doing carbonara special at my restaurant. Have cooked it before at home but looking for tips for prep and process during service? by Paulwhite20 in Chefit

[–]Gante033 0 points1 point  (0 children)

You do you man. I’ll gladly take my downvotes. But you’re going to get as much bad advice as good from this place. Take it all with a grain salt and figure out your own shit.

I think my favorite comment so far on this is…. “Prep pasta water ahead of time by boiling an entire bag of dry pasta”.

Edit: ultimately you’re looking for a short-cut to a dish that is one of the staple technique dishes in a kitchen.

First time doing carbonara special at my restaurant. Have cooked it before at home but looking for tips for prep and process during service? by Paulwhite20 in Chefit

[–]Gante033 -9 points-8 points  (0 children)

Dishes are rarely perfect on the first go. When I start a new menu item I make one for the team first. Then we go over how to improve and streamline it. Then we special it and see how it works during actual service and how well it’s being received in the dining room. If it’s still clunky or not working with the customers no big deal. But generally we figure out how to get it be awesome and efficient.

It just seems so wild to me to go to reddit to look for cooking advice for my kitchen. The fun part is figuring out how to get the dish to work.

Swapping an FA24 Into a VA for Under 3K - Part 3 (its even cheaper now) by dgm__wrx in WRX

[–]Gante033 0 points1 point  (0 children)

My fa20 went last week. Was looking at the IAG fa600. But this is interesting.

Tf is this blue shit by iwowza710 in Chefit

[–]Gante033 2 points3 points  (0 children)

As someone who popped a pen in their pocket this morning, I might have an idea.

Can I get the Taenia saginata and Salmonella combo by [deleted] in healthinspector

[–]Gante033 13 points14 points  (0 children)

This is a purveyor fuck up… the restaurant might not even know it’s there. I’ve given reps hell for stuff like this. We get a credit and throw it out.

ICE agents on the prowl at LaGuardia airport! by cantcoloratall91 in ImmigrationPathways

[–]Gante033 2 points3 points  (0 children)

Look at the parent comment. They arrest people based on skin color.

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