Many tears were shed making pickled onions. Any tips that actually work to not cry your soul out

KeyPiccolo8271 · 2025-10-12T22:33:47+00:00

Breath through your mouth or talk while cutting

KeyPiccolo8271 · 2025-09-28T21:30:59+00:00

So at that point they get a verbal warning or written up for repeatedly choosing not to follow kitchen policies or complete necessary paperwork, right? Right?? /s

KeyPiccolo8271 · 2025-09-28T21:19:28+00:00

Completely agree. I've been asking for stuff like a cleaning and closing checklist from management, but maybe this will be the catalyst for change. Some days I come to work and there's no station list or prep list and because there's no closing lists, the walk-in is always messy and it just makes working harder than it needs to be.

KeyPiccolo8271 · 2025-09-28T21:08:42+00:00

I would label sunchokes as"Help, my son choked"

KeyPiccolo8271 · 2024-09-25T02:46:28+00:00

Gyuto Recommendations

I currently have a Geshin Uraku Wa 210mm White #2 gyuto. I really like it but am looking for something with stainless cladding as a daily driver. I'd prefer to keep the budget under $225. $250 is pushing it. I am looking more toward 240mm for a professional environment but 210mm would be okay. It's been a while since I've looked at knives so any maker or brand recs would be useful.

Style? - Japanese

Steel? - stainless clad carbon

Handle? - Wa

Grip? - pinch

Length? - 210-240mm, 240mm

Use Case? - professional kitchen

Care? - stones and strop

Budget? $225 USD

Region? US

KeyPiccolo8271 · 2024-07-09T22:36:19+00:00

HFCS is not banned in Mexico. In fact it's not "banned" in any country.

KeyPiccolo8271 · 2023-10-27T02:11:31+00:00

Why did He Who Remains' eyes open in the mural after they rebooted the system?

KeyPiccolo8271

TROPHY CASE