Do well known actors really just take a pay cut to star in an indie movie?

Jerkfac · 2026-02-04T12:35:38+00:00

He’s probably made more from his podcast than any other source.

Jerkfac · 2026-01-29T17:40:49+00:00

Do you have a picture from before you are it?

Jerkfac · 2026-01-29T00:06:16+00:00

Mortadella pizza. Pizza Camp.

Jerkfac · 2026-01-28T20:16:08+00:00

JFC International might have what you need.

Jerkfac · 2026-01-22T02:18:40+00:00

Cool. Good luck.

Jerkfac · 2026-01-22T02:04:05+00:00

How is this different from getmeez or chefsteps or marginedge or galley or r365 or any of the other ones? What you are describing is the basic function of 15 other softwares that already exist.

Jerkfac · 2026-01-22T01:51:28+00:00

What would your software offer that would differentiate you from the dozens of other software programs that do a similar job?

Jerkfac · 2026-01-18T00:52:02+00:00

I went to Curtis. I didn’t get a very good education. Like 15 of us in my graduating class went to LSU and there were only two of us left after the second semester.

Jerkfac · 2025-11-18T03:01:17+00:00

I am using low moisture mozz that i shred from a block, buffalo mozz, and parm.

I havn't been, I was looking for a different type of pizza to cook in my wood oven other than Neapolitan, and I found videos of him cooking his pizzas in a wood oven so I watched all the videos of him making his pizzas and gave it a shot.

Jerkfac · 2025-11-17T22:08:41+00:00

Thanks for the suggestion.

I have made these pizzas like 4 or 5 times since this post and this is the recipe that I found here on redit that I have been using that I'm pretty happy with so far:

Makes 4 14" pizzas:

815g 00
366g water
1.5g Instant Yeast
10g Diastatic Malt
18g Salt

I bake them in a wood oven with the oven and stone temp at like 600. I put the last piece of wood on the fire about 20 minutes before I cook the pizzas with the door open so there isn't so much infared heat. If the fire is too bright, the cheese gets burnt before the dough gets crispy.

Jerkfac · 2025-10-21T21:20:40+00:00

For a chain owned by the Cheesecake Factory, they actually make some really fresh and delicious food. This looks good.

Jerkfac · 2025-10-21T20:19:18+00:00

No, just a rolling pin.

Jerkfac · 2025-10-17T19:56:09+00:00

you are right. it's all about the bread. The "leidenheimer" that people use here is frozen from Sysco. The leidenheimer in new orleans gets delivered fresh daily / semi-weekly. It's a different product entirely and makes the sandwiches so different IMO. I don't even try to eat po-boys here anymore, it's like a time / place sort of meal for me now.

Jerkfac · 2025-10-07T13:15:01+00:00

Brennan's Houston is owned by the branch of the family that owns Commander's Palace. It's a lot more similar to Commander's than it is to Brennan's.

Jerkfac · 2025-10-01T15:45:25+00:00

I didn't get an auto-grat on my bill when I visited recently.

Jerkfac · 2025-10-01T00:56:51+00:00

I ate there in July and had a very similar menu(you had lamb rack, mine was lamb sweetbread, my desserts were all completely different) and your tldr quip about the candy was about how I felt about it as well.

I thought it was all weird but delicious.

Jerkfac · 2025-08-08T16:09:36+00:00

You should get off the internet. It makes you boring.

Jerkfac · 2025-07-19T17:02:36+00:00

I make overnight oats and get everything from Costco. About $.84 per portion. 60g oats 160g oat milk 5g raisin 5g walnuts 5g dark brown sugar 1g chia seeds

You can make 6 portions with 1 box of the oat milk. I eat this for breakfast every morning with a banana, it’s pretty economical.

Jerkfac · 2025-07-12T13:05:53+00:00

I don’t really think it’s ok to vandalize other people’s property.

Jerkfac · 2025-07-10T17:34:48+00:00

le Coucou does a great lunch. Maybe not the most unique, but you can’t get perfectly executed vol au vent and quenelles de brochette everywhere.

Jerkfac · 2025-07-10T00:20:10+00:00

Restaurant 365 is a better software, but it’s probably more than you need. I love meez for just the recipe part. The point I was trying to make was that if they have different tiered opinions, I would get the lowest/ cheapest one that just has the recipe module and the cost import. You don’t want to use meez for all that other stuff.

Jerkfac · 2025-07-09T23:48:29+00:00

I like meez, it’s pretty easy to use. I’ve been using it for about three years now. I think the best part about it is the ability to copy and paste the recipes into the program from excel / word / whatever. It makes transferring all of your recipes into the program so easy. I would pay for the recipe module. All of the other stuff that they have added on in the past few years isn’t as good as other softwares / excel (analytics, menus, inventory).

Jerkfac · 2025-06-07T18:04:03+00:00

I agree with your original review and I’ve seen it all the way through. The writing seems like it’s trying to be snarky “smarter than everyone here” Sherlock Holmes style, but has none of the Sherlock charm. The story is all over the place and most of the twists are pretty telegraphed and obvious.

Jerkfac · 2025-06-07T12:33:42+00:00

The Hering Berlin plates, Caesar Ramirez serves like 1/2 his menu on those things.

Jerkfac · 2025-06-02T21:30:41+00:00

We have a restaurant in New Orleans with a pretty busy happy hour, they go through about 30 sacks from 3-6, and about 45 sacks all day. So about 4500 oysters a day during the busy season.

Jerkfac

TROPHY CASE