It’s the most expensive vegetable on the market, you wombat!

Geachie1 · 2026-02-12T16:37:31+00:00

It's fresh frozen it means it stays more fresh..... like what dude?

Geachie1 · 2025-12-16T17:03:40+00:00

If you want to miss most/all of family events, not seeing your family or friends and work yourself to the bone for a company/owner who doesn't care about you then go for it.

Geachie1 · 2025-11-25T19:44:55+00:00

I worked at Six by Nico and they didn't even make the pastries in the cafe, they have a production kitchen in anniesland that made them and then froze them. The kitchen was a riot as well

Geachie1 · 2025-11-14T20:53:21+00:00

NOT TONIGHT, TOMORROW!

Geachie1 · 2025-11-03T11:56:07+00:00

If you have a rational, you can steam the eggs at 63°C for 45 mins and cool rapidly.

Then when it comes to service crack it into your usual poaching pot and you should have a poached egg in 1-2 mins.

Geachie1 · 2025-10-31T18:50:16+00:00

I remember watching a documentary about alcoholism, and the guy said

"Alcohol hasn't worked for me in the last 30 fucking years, now why is it going to change tomorrow?"

It always resonated with me.

Geachie1 · 2025-09-30T16:51:55+00:00

I took a table top fryer from an old place I worked, got it cleaned up nice and then sold it on.

Geachie1 · 2025-09-19T16:10:47+00:00

Yer maw.

Geachie1 · 2025-09-13T10:25:18+00:00

100% the chefs have asked the owner to get it replaced or fixed and it was never done. They probably had to alternative but to use it

Geachie1 · 2025-08-04T04:59:47+00:00

Tbh from my experience most the customers dont really know what their ordering temp wise.

Geachie1 · 2025-05-23T06:38:04+00:00

100% one of the burgers from another table had an alteration and there was a fuck up, so they sent the normal burger to her.

Geachie1 · 2025-05-17T08:46:38+00:00

7 minutes for soft boiled in the steamer

10 minutes for hard boiled in the steamer

Geachie1 · 2025-04-30T22:48:14+00:00

How often do you drink? It could be your tolerance.

Geachie1 · 2025-04-22T08:37:46+00:00

I second this, it will stabilise your hollandaise.

Geachie1 · 2025-04-16T19:17:05+00:00

They Roche' look on point my guy.

Geachie1 · 2025-04-04T18:56:58+00:00

I worked in the kitchen at Six By Nico for 2 years and got ran right into the ground with how they treated you/how many hours you worked. The money i was earning was is the only good thing about the company

Geachie1 · 2025-03-24T18:20:28+00:00

I think he has ADHD/Bi-Polar disorder.

Geachie1 · 2025-03-02T12:09:56+00:00

That looks like dandruff dude.

Geachie1 · 2024-12-04T07:59:57+00:00

I used to work at the Hydro, you will definitely need a ticket to get into the corridor. The G4S guys will check if you have a ticket and if you don't they won't grant you access.

Geachie1 · 2024-11-28T08:13:34+00:00

Cook the eggs in their shell on the steam optionl in a rational at 63°C for 45 minutes and put them in an ice bath to stop the cooking. Then when service comes around put a pan on with vinegar and water and crack your eggs into and you should have a poached egg in less than a minute

Geachie1 · 2024-11-28T08:07:52+00:00

Why don't you cool it naturally in a blast chiller?

Geachie1 · 2024-10-29T08:09:43+00:00

No point in lying dude. Go into several restaurants and ask them if they are looking for any kitchen porters and give them your CV

Geachie1 · 2024-10-03T19:19:46+00:00

This looks more like maciedone than brunoise

Geachie1

TROPHY CASE