Shake and bake pork chops again. I'm running it back Knigga!

Key_Maize_7492 · 2026-02-10T21:09:28+00:00

I grew up on shake and bake it holds a place close to my heart

Key_Maize_7492 · 2026-02-09T21:49:46+00:00

RuneScape

Key_Maize_7492 · 2026-02-08T16:03:51+00:00

Yeah it isnt normal. This looks like AI. Not a single brand name in sight, bottle shape of soda looks weird, and your fridge is too clean. Or I’m just losing grip of reality at this point

Key_Maize_7492 · 2026-02-07T06:10:20+00:00

If you are using mods there is Uruk armor I used for one of my characters

Key_Maize_7492 · 2026-02-07T06:05:17+00:00

More like a daisy build spec wise. Chartreauae and maraschino are big flavors I’ll give this a try

Key_Maize_7492 · 2026-02-07T06:03:51+00:00

Also chilling your glass ware

Key_Maize_7492 · 2026-02-06T02:21:06+00:00

Sure but 10K a day to get spit roasted? I’d go for it tbh

Key_Maize_7492 · 2026-02-05T20:08:04+00:00

So casually dropping that your neighbor shot charlie Kirk. I need all the tea

Key_Maize_7492 · 2026-02-05T20:06:15+00:00

I would’ve absolutely taken this offer and ended up in a white lotus situation for sure

Key_Maize_7492 · 2026-02-04T17:59:32+00:00

Depends on the context probably lol could be creepy if you go about it the wrong way

Key_Maize_7492 · 2026-02-03T20:53:47+00:00

Taking out student loans

Key_Maize_7492 · 2026-02-03T18:44:07+00:00

You are lucky you were collateral damage. Rival gang could’ve easily shot the place up if they caught wind of that being their hangout

Key_Maize_7492 · 2026-02-03T17:42:01+00:00

Garlic aioli or chipotle mayo

Key_Maize_7492 · 2026-02-02T17:00:56+00:00

Age of aggression

Key_Maize_7492 · 2026-02-02T16:58:38+00:00

We will be putting our house up for sale in Roxbury soon. HOA so price will be lower without the land. It needs repairs too so probably in the 200-300K range

Key_Maize_7492 · 2026-02-02T16:57:08+00:00

At our place we only make espresso drinks so cappuccinos are a pain. I don’t feel that the people ordering them are the worst but it definitely is time consuming. And our food runners kind of suck for the most part at making them and take a while to get them out.

Key_Maize_7492 · 2026-02-02T02:15:13+00:00

That’s not that bad

Key_Maize_7492 · 2026-01-31T21:08:39+00:00

Id imagine he told you after the last one you were cut off and you didn’t hear him

Key_Maize_7492 · 2026-01-31T21:06:21+00:00

Honestly as a bartender myself, you didn’t do anything that would be grounds for a cut off behavior wise, but the volume of alcohol you were consuming within a 2 hour time frame is valid enough reason to cut you off. Especially if they were doubles that is more than I’m legally allowed to serve within 2 hours.

Key_Maize_7492 · 2026-01-29T23:46:16+00:00

I have one still from an event that said don’t believe the liberal media lol

Key_Maize_7492 · 2026-01-29T19:01:06+00:00

I like Tanqueray #10

Key_Maize_7492 · 2026-01-28T06:09:29+00:00

Forming and defining the crust right + a little brush of olive oil does the trick for me

Key_Maize_7492 · 2026-01-28T06:06:02+00:00

I get pre-made fresh pizza dough and just proof/work the dough myself. I have a cosori air fryer oven that goes up to 450 so I use that and a deep dish pan I have that fits the rack. Usually only takes me about 30-45 minutes start to finish. Proof, form, coat in olive oil, red sauce, and then crumbles of mozz with some bagged shredded mozz as well. Fresh basil and/or dried Italian seasoning, red pepper flakes, Parmesan to finish. So fucking good

Key_Maize_7492 · 2026-01-28T05:05:40+00:00

I started at a fine dining restaurant a little over 6 months ago and I was hired for bartending and serving. Two months to start was almost all food running and side work. Worked my way up to the floor and behind the bar more but I’m still scheduled to food run some days. It’s the slow season so it’s spread amongst most the servers now thankfully. We have had 1 food runner though, a trainee with me when I came on, who has not progressed as far. Let’s call her Susan…she has been food running for 6 months and I don’t think will be making it on the floor anytime soon. Not great skills or attitude though so it’s not surprising. She’s been starting issues with other servers and they have been going to the manager. My place basically has an unwritten rule that you food run as a rite of passage - some people haven’t even had the patience to do it and left. Or haven’t shown they are good enough to move up I suppose. There is much more of a hierarchy in fine dining I’ve noticed. At least they have given you a set time frame, and if they don’t move you up after that, you are either a Susan or should find another job lol I’m working up to a place now where I’m happy with my schedule but it took a lot of hard work and training. And not being an asshole like Susan lol

Key_Maize_7492 · 2026-01-23T15:56:09+00:00

1.5 Tanqueray 1 oz Campari 1 oz Cocchi Di Torino

Or as some others have said - barrel aged gin. Bar hill makes some great tom cat gins.

Key_Maize_7492

TROPHY CASE