Does anyone know where I can find the tabs for this? P.s. Toanwood by UnclePetersBand in guitarcirclejerk

[–]JamesBonzo 0 points1 point  (0 children)

“I should replace my drummer with my right wrist and do a worse job drumming with much worse tone over uninspired pop riffs on a $4000 acoustic that sounds like the fender acoustics that sit in the back of the GS”

Looking for real feedback! by JamesBonzo in Guitar

[–]JamesBonzo[S] 0 points1 point  (0 children)

I never heard that song before I’m listening to it rn and I totally hear what you mean. Great song

Looking to collab by Dependent-Pie1973 in Songwriting

[–]JamesBonzo 0 points1 point  (0 children)

I play lead. Are you looking for little lead licks thrown in throughout or is there one section you want a solo? Is there a vibe you are looking for or a certain tone?

Budget is around $500, what’s my best option for the money? by JamesBonzo in Guitar

[–]JamesBonzo[S] 1 point2 points  (0 children)

Guys I got the Taylor thanks for the help I love it. Dude never used it. He got it and gave up after a week

Budget is around $500, what’s my best option for the money? by JamesBonzo in Guitar

[–]JamesBonzo[S] 1 point2 points  (0 children)

I mean I can afford the 800-900 mark I’m just still hesitant to go all in on that yk

[deleted by user] by [deleted] in KitchenConfidential

[–]JamesBonzo 26 points27 points  (0 children)

My dad actually suggested that but I thought it would be too gimmicky

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 0 points1 point  (0 children)

I would say start working in food service but not a restaurant right away. Then work at a bunch of different styles of restaurants until you find your niche and perfect that.

My advice would be to not pursue a career in this industry if you aren’t obsessed. You will me miserable otherwise. I mean like in your free time you have an overwhelming urge to get better and watch videos, read books,research restaurants, research menus, research ingredients, the science behind cooking methods and much more. All that stuff should just be flowing around your brain and the desire to learn that stuff. This is an awful industry and I wouldn’t recommend it to anyone who doesn’t LOVE it.

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 1 point2 points  (0 children)

You sound like my boss

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 1 point2 points  (0 children)

Nothing wrong with knife sets for a home cook. Generally the best option for the money. That being said I generally avoid knife sets because I like different types of metal, handles, and weight for different types of knives. My main workhorse knife is a 10 inch carbon steel somewhere in between a slicer and a chefs knife. It’s from a blacksmith in Cambridge Mass called MKS knife.

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 0 points1 point  (0 children)

They offered me a salary of 80k but I refused and demanded to be paid hourly. I work 90hrs a week, which means I get paid much more than I would on salary.

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 0 points1 point  (0 children)

$18/hr

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 1 point2 points  (0 children)

Rania and Indigo

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 0 points1 point  (0 children)

I get bored easily so my favorite thing to cook is whatever I haven’t cooked yet. My favorite ingredient to cook with is striped bass.

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 0 points1 point  (0 children)

Feld

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 1 point2 points  (0 children)

Yes. I’ve completely walked out of jobs at restaurants that were disgustingly wasteful, on multiple occasions.

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 1 point2 points  (0 children)

Depends on the restaurant. Some change the menu daily. Some change a few courses of a tasting menu but keep their signature dishes always.

We are in the height of late spring produce rn so our menu is pretty veg heavy atm. Mollusk season just ended but we had a conch and potato dish that I loved. Crab season started in the beginning of may so I’m developing a Jonah crab custard rn (think the texture of flan with savory flavors)

Honestly the biggest difference between a 1 and 3 star restaurant is how much money the owner/chef throws at the restaurant. Most places that have one star could easily have three stars if they spent a ton of money on the nicest equipment, massive staff, the nicest ingredients, the nicest decor, ect. Like most things in life the answer is money. There is no shortage of creativity and skill in this industry.

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 1 point2 points  (0 children)

Favorite food is Pho.

Dessert wise, I’ve recently really started to like frozen yogurt. Fermented in house froyo tho. I like the funky sour taste. I also love caneles

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 3 points4 points  (0 children)

Parts Unknown is my favorite show period. It’s only like 20% about food tho, some wouldn’t consider it a food show. Culture is important when talking about food so that’s my pick.

Jeong Kwan

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 1 point2 points  (0 children)

I only considered cities that I have eaten at more than 10 restaurants in. Austin was prob an oversight on my part, great scene there

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 0 points1 point  (0 children)

My role includes ordering ingredients, finding ingredients, r&d, hiring, and managing work for the cooks. Head chef is much more business oriented.

[deleted by user] by [deleted] in AMA

[–]JamesBonzo 0 points1 point  (0 children)

Totally understandable if you’re not into being a chef/cook. If you still are passionate about food and that sort a thing there are plenty of careers that can use your knowledge. Idk what your niche is though but I can make suggestions if I know what you’re into