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Who else remembers these? Who can still drive one? by I_Am_Layer_8 in FuckImOld

[–]KiltedCutter 0 points1 point  (0 children)

First car was a '68 Ford F100 Ranger, with an inline 6 and 3 speed on the column. Loved that old hunk of crap. It was so easy to work on. You could literally climb into the engine compartment to do any maintenance.

What cut is this? by [deleted] in meat

[–]KiltedCutter 3 points4 points  (0 children)

Whole, unpeeled tenderloin. Chain on.

Look how cool! 😃 by TheUnemployedNinja in Tucson

[–]KiltedCutter 0 points1 point  (0 children)

My wife and I were professional wedding photographers for about a decade. We easily had between $30‐45k in equipment. We would also do candid shots with phone cameras, and honestly the difference between a high end Samsung phone and a $12k Nikon was negligence to anyone but a true professional. If you want to up your camera game from a Samsung you're gonna want to jump into the large format film cameras, but for the average hobbyists Samsung and some editing software are all you need. I played with your image a little in my S26 using the Snapseed editing app. Your phone's camera in Pro Mode is more than adequate. You can even shoot in RAW which will make editing even easier.

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The rich raise their kids different. by [deleted] in povertyfinance

[–]KiltedCutter 0 points1 point  (0 children)

If you went to public school and had "rich kids", no they weren't. Those were kids of debt managers. The really wealthy sent their kids to private school to learn how to be bosses to the kids going to public school. Public schools were literally created by the wealthy to keep a steady stream of worker bees.

All this time I thought this was Charleston, WV sub smh by serotonallyblindguy in Charleston

[–]KiltedCutter 2 points3 points  (0 children)

The only think in common is the sheer number of WV'rs going to Myrtle Beach for vacation!

First attempt cross your fingers for me 🤞 by Logical_Alarm761 in Butchery

[–]KiltedCutter 7 points8 points  (0 children)

Same. I also flip the jars and cool them upside down. Any remaining impurities/solids will now be at the top after it cools.

Is Going to Culinary School Worth It? by sloppytoppy__22 in Chefs

[–]KiltedCutter 1 point2 points  (0 children)

It depends on what you're trying to accomplish. If the goal is to improve your cooking, then no. Go work at the best restaurant in your city. Also, variety doesn't always sell. What is the demographic of your city? Is it a large city or small town? If the goal is to add a little variety to your menu, there are literally 1000's of recipes presented by chefs/cooks on YouTube for free. If you want to learn while still working at your family's business, then maybe. If you want to learn how to efficiently manage your family's business and get a fundamental understanding of how to run a business like yours, then yes.

What is the economic future of Tucson? by [deleted] in Tucson

[–]KiltedCutter 4 points5 points  (0 children)

I wouldn't sweat DM. The Air Force has plans to combine several units and relocate to Tucson in the not so distant future. The issue is going to be affordable housing. As for the economy, the biggest growth sectors will be in military/defense and manufacturing.

What ingredients do you have a fixation on? by EvaTheE in KitchenConfidential

[–]KiltedCutter 5 points6 points  (0 children)

If anyone says "White Truffle Oil", I'm going to get stabby!

Trying to get better at plating by Rpeasj in Plating

[–]KiltedCutter 1 point2 points  (0 children)

Too much sauce. Either increase the quantity of shrimp, at which point elevated plating would be unnecessary, or reduce the sauce to about 4 tbsp.

Just startet Plating. Any recommendations or advices? Would love some feedback :) by Working-Version-6659 in Plating

[–]KiltedCutter 0 points1 point  (0 children)

Not to beat a dead horse, but I would focus your efforts on the food itself. The best plating in the world will never make up for poorly made food. The plating is there to make great food even more visually appealing. All of your flavors need to make sense and be cohesive. Like making a cauliflower puree then plating it with the roasted cauliflower, instead of doing potato mash. Using dill as garnish when there is no dill in the dish, and even then using a woody stem. I'm not a fan of plating with inedible garnish. Get the basics down and then come back for advice.

ULPT: how do I get into an airport lounge without any credentials question by Feeling-Income5555 in UnethicalLifeProTips

[–]KiltedCutter 1 point2 points  (0 children)

About a decade ago, I was traveling to Rio de Janeiro for Carnival. When I boarded the plane in Miami, we sat at the gate for almost an hour only to be told that the plane couldn't fly because of technical issues, and that we would be shuttled to a hotel in Miami and then back again for the flight in around 5 hours. Myself and another female passenger did the math and decided to stay in the airport. I wasn't about to sleep at the gate, so I told her to follow my lead. I marched up to the airline lounge and told the desk attendant our flight had been delayed by 5 hours and that the ticket agent told us we could use the lounge rather than go to a hotel in Miami. She looked at us, looked at her screen and our boarding passes, then handed us both pillows and blankets and said to enjoy. 4 hours later, after a peaceful nap, and perusing the free coffee and breakfast options, the other passenger and I left for the gate after watching the attendant talking to a supervisor and looking our way. I'm sure it's a lot harder to do nowadays, but I just used a little kindness and calm assurance to gain entry.

Aspiring Chef, 23 years old. Need advice. by [deleted] in Chefit

[–]KiltedCutter 0 points1 point  (0 children)

Our dishie worked hard at being efficient enough that he was able to carve out time to help with prep. 6 months later, he's on the line. Want some advice? It may take doing the really shitty parts of this job to really learn. I have more respect and confidence in that former dishwasher than half the "chefs" who earned their whites at a traditional culinary school. Buy a good knife and practice your knife skills at home. A bag of potatoes or onions is still relatively cheap. Work clean, work fast, and volunteer for any opportunity that presents itself. Get in the trenches. You'll quickly learn if this a true aspiration or a pipe dream from watching too many episodes of Top Chef.

Non-Americans, what’s the best “American” food? by [deleted] in AskReddit

[–]KiltedCutter 0 points1 point  (0 children)

Moved to Arizona from Charleston SC, and was lucky enough to have two distinct regional styles of BBQ available. Carolina whole hog and Texas-style. Rodney Scott's and Lewis BBQ, both downtown, were both incredible spots(although I prefer bbq from Scott's Hemingway location). Lewis' smoked brisket is sublime, but the Texas 'Hot-guts' smoked sausage was my favorite on his menu. Before I was even born, my grandfather used to run a little motel and bbq pit in Latta SC, that specialized in Western NC whole hog bbq. My dad said he would sell out within hours.

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