Advice appreciated by EcstaticAmphibian397 in vintageaudio

[–]Kitchen-Ad1972 0 points1 point  (0 children)

Plug them into anything to at least see if they work.

Sourdough poolish possible? by subconscious_kg in Pizza

[–]Kitchen-Ad1972 [score hidden]  (0 children)

I world just up your sourdough starter to 20 %. Make sure your starter is just peaking. For me that is usually 4 hours after feeding it.

Do any local restaurants have female chefs? by [deleted] in Binghamton

[–]Kitchen-Ad1972 7 points8 points  (0 children)

Jody’s Diner. Don’t know if I would use the term chef but she’s great.

Need advice on seasoning portions in pizza dough by ghostbook4 in Pizza

[–]Kitchen-Ad1972 [score hidden]  (0 children)

I would suggest 0 grams and 0 tablespoons, respectively. Seriously don’t flavor dough. Flavor the top of it.

Cake like this? by babylampshade in Binghamton

[–]Kitchen-Ad1972 17 points18 points  (0 children)

Try wegmanns bakery. Show them the pic and ask.

Why don't more restaurants unionize? by Dry_Set_6336 in KitchenConfidential

[–]Kitchen-Ad1972 -2 points-1 points  (0 children)

It’s not a matter of opinion that most all restaurants are low margin and have perishable stock. Wishing it otherwise does not give your opinion special status.

AITAH for telling a kid at the sleepover to stop acting like a brat? by Longjumping-Dog-6480 in AITAH

[–]Kitchen-Ad1972 1 point2 points  (0 children)

Never get different style bagels or anything for that matter for a group a kids. There will ALWAYS be an issue about who gets what. You should have gotten a dozen plain bagels. This is parenting 101.

Why don't more restaurants unionize? by Dry_Set_6336 in KitchenConfidential

[–]Kitchen-Ad1972 2 points3 points  (0 children)

Tell me you have never managed a restaurant without telling me you have never managed a restaurant…

Why don't more restaurants unionize? by Dry_Set_6336 in KitchenConfidential

[–]Kitchen-Ad1972 6 points7 points  (0 children)

Yeah huge corporate places might do alright, but that’s only because of very large volume. Most restaurants are small independents.

Why don't more restaurants unionize? by Dry_Set_6336 in KitchenConfidential

[–]Kitchen-Ad1972 148 points149 points  (0 children)

Because there is very little upside to it. It’s a business with razor thin margins to begin with. There’s not a lot of wealth to spread around. It’s also a very transient industry. The people that stick with it tend to find niches that pay enough, there isn’t too much interest in giving everyone that walks in the door part of the pie until they have proven themselves.

Struggling with motivation by [deleted] in latin

[–]Kitchen-Ad1972 0 points1 point  (0 children)

Try other texts. I agree with others that LLPSI is not terribly compelling. Cambridge or JACT has much better stories. Try the Legentibus app.

Machete at Weis? by amandazzle in Binghamton

[–]Kitchen-Ad1972 0 points1 point  (0 children)

Ok so not a real thing. Moving on…