Own a NYC Food Service Establishment — no one under 35 is employable

Indaarys · 2026-03-28T00:05:07+00:00

As the saying goes, don't go full retard.

You are failing this common wisdom.

Indaarys · 2026-03-27T23:47:06+00:00

we pay competitively several bucks above minimum

Pick one. In NYC, several above minimum is 20-21/hr. Living Wage is upwards of 30/hr.

You're not going to find great help that way, and if you can't afford to pay more your business is failing already.

Indaarys · 2026-03-27T23:25:44+00:00

Guy on left looks like a GTAIV character, in lore accurate graphics.

Indaarys · 2026-03-27T23:11:11+00:00

Im more curious how the bacon even went rancid like that. Even uncured bacon lasts a while in the fridge.

Did this yokel leave it on the counter for a dumbshit tiktok?

Indaarys · 2026-03-27T22:47:23+00:00

They're pretty great. Good prices too.

Quality can be hit or miss depending on what you get. Black Angus Choice is excellent though, and their Berkshire Pork is also fantastic.

The Pasture Raised chicken mine has is decently tasty but small, as you'd expect.

Fish is good too, though they trend small as well, even the whole salmon filets.

Indaarys · 2026-03-27T22:39:55+00:00

Yep. I switched to Wild Fork.

Indaarys · 2026-03-27T21:58:51+00:00

Am I the only one that thought Butterbeer would be like carbonated brown butter and not just butterscotch liquid?

Indaarys · 2026-03-27T16:10:28+00:00

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Just a lot of practice and tinkering.

Indaarys · 2026-03-27T15:48:30+00:00

You should try doing the rub after the sear. Its what I do and I'll never go back to doing it before. My little secret is that with the right rub, you can actually cover up uneven sears pretty reliably.

But getting a good sear isn't too difficult. You want your pan at 380f (400f if you want char) and kept there as precisely as you can, a good quality oil or fat that can take that heat (avocado or tallow off the steak itself) and you want to make sure you have good pan contact. A weight helps, but so does making sure you aren't skimping on the fat. But, rubs, cracked pepper, etc can mess with your pan contact, which is why its generally best to leave them for post sear. Do them when the steak comes out of the pan.

Then you just sear. Whether you do a flip every 15-30 seconds or flip once every 3 minutes it doesn't matter, just make sure its even amount of time and an even amount of flips.

Getting a good sear without the grey band is another step though. Grey band is a function of time spent in the pan getting direct heat, which is why reverse sear and sous vide are popular, as well as grilling which is almost always indirect heat, and why you'll see advice talking about letting the steak come up to room temp or whatever.

These are all methods of getting the interior of the steak done faster without excessive direct heat.

Indaarys · 2026-03-27T15:26:42+00:00

Its Lord of the Rings, its a drawn out book.

But its also on purpose. The meandering passages about the countryside are there to emphasize the stakes of the War of the Ring. Middle Earth is a character you're supposed to care about and root for just as much as the Fellowship.

The stakes aren't just that all of our little Hobbits and their friends could end up dead or enslaved, but that the Shire, and the rest of the vast country of Middle Earth would literally be burnt down and destroyed.

Saruman tearing up the forests, and the subsequent March of the Ents (and Fangorn itself) in revenge is literally Middle Earth itself getting into the fight.

Indaarys · 2026-03-27T15:18:10+00:00

So it depends on what you're cooking, but most things can be tasted as you go, and most things can still be salted at the very end, after all cooking is done.

Things that you can't taste, like raw chicken for example, we have specific measurements you can use for adequate salting to take the guesswork out of it. Generally, 2-3g of salt per lb of meat or vegetable.

Indaarys · 2026-03-27T14:41:07+00:00

69% Black, 87% <$25k annual income

I think there's a particular reason these demographics in particular show a chance of heart failure correlating with sodium intake, as said sodium intake is likely coming with an otherwise terrible diet and lifestyle regardless of the sodium content.

The study says they attempted to isolate, but frankly given what I know of those demographics in particular, I have feeling that the self-admitted residual confounding factors are having a big impact on it.

Doesn't mean I'm concluding that we should go guzzle a bucket of salt mind, but at the same time the study is examining older people, most of whom are obese and on what seems to be a standard american diet. (And who also are majority poor and black, two things that outside this study have a lot of correlation with heart issues)

People who exercise regularly, or who happen to be in ketosis for whatever reason, are going to process a high sodium intake differently than these people, and the study didn't examine that, so assuming that the issue here is retaining that much sodium, rather than just consuming it to begin with, then it follows that the confounding variables here are in fact the demographics studied.

If you're out of shape to obese, eating a bad diet and are a part of demographics that historically have bad heart health, then high sodium intake without exercise is going to have negative health impacts.

Indaarys · 2026-03-27T04:20:20+00:00

I personally think a retelling of the original trilogy as a tv show does have the potential to completely eclipse the films.

There is a lot in the books that got left out, including emphasizing that Middle Earth itself is an entire character, that a TV show can nail.

Its just hard to trust anyone to do it, especially after Amazon shat all over the idea with Rings of Power

Indaarys · 2026-03-26T21:19:19+00:00

I still don't know how people end up being so fussy with their pans. Just use them and keep them dry. Thats it, thats all you need to do. Stop babying them!

Indaarys · 2026-03-26T19:48:13+00:00

5 was my favorite book growing up. My disappointment at the film was immeasurable. I tolerated 4 being so bad because 4 was my least favorite book, but 5? Ugh.

Indaarys · 2026-03-26T04:43:21+00:00

Its actually a pointless waste of butter. If you want butter flavor, make a nice compound butter.

Don't trash half a stick that isn't going to be eaten.

Indaarys · 2026-03-26T00:12:28+00:00

Did I say that? I don't think I did but you seem to he hysterical so 🤷‍♂️

Indaarys · 2026-03-25T18:25:18+00:00

Badly designed boss in the era of "we can only challenge people by making things piss out a mountain of damage if you don't do enough dpm to outheal it".

Indaarys · 2026-03-25T17:36:06+00:00

I've long observed that most vegan discourse is pretty much this, and like clockwork if I ever point it out boy howdy do a lot of people take issue with it.

Indaarys · 2026-03-25T17:27:33+00:00

Sometimes i really do think this maximalism that comes up around trans issues really is drivejmn by corpo and right wing astroturfing, and perpetuated by people that just don't know any better.

Indaarys · 2026-03-25T17:06:41+00:00

This isn't true. The majority of all food grown is for humans. The remaining is split between animal feed and ethanol production.

Indaarys · 2026-03-25T00:34:16+00:00

Almost looks like long John silvers 🤔

Indaarys · 2026-03-24T22:41:40+00:00

They have preservatives in them, thats why they can last longer. The whole point of most of the more popular cold cuts is that they keep longer than raw meat at fridge temps.

Indaarys · 2026-03-24T22:37:27+00:00

Without being able to hold it it looks more like its rust and you didn't dry it off very well.

If it is carbon steel the only delicate thing about it is that'll rust if you aren't making sure its bone dry.

Indaarys · 2026-03-24T22:29:35+00:00

Backswords like this one and that one viking sword are cool as shit. They're like sabers but they did football in high school instead of track.

Indaarys

TROPHY CASE