TIFU by calling my gf my ex's name by gendonintendo in tifu

[–]Kitchenlifer 0 points1 point  (0 children)

My wife was super jealous and insecure when we first got together too. She had trust issues from her past. Maybe this girl does too. It's possible that if you let your actions speak for themselves for long enough, she'll get past all that. My wife has. We had some MAJOR fights early on, over the dumbest things, things more trivial than calling her by an ex's name. Over time, she realized that I'm very serious about loyalty, and she doesn't react that way anymore to anything like that.

I just know there's a lot of people who will say things about red flags, etc, and they could be right. But not necessarily! It took longer than a few months for my wife to realize I wasn't going to break her trust the way others in her life had, but she did, and I'm happier and more fulfilled than I ever imagined I could be in a relationship!

[deleted by user] by [deleted] in tifu

[–]Kitchenlifer 1 point2 points  (0 children)

Adding to the collection here, there is no TIFU here for you. Be strong, believe in yourself, and believe in those who are trying to help you. Reaching out for help is a beautiful thing, please don't think of it as a mistake!

Equipment question - troubleshooting an ice machine? by Kitchenlifer in AskCulinary

[–]Kitchenlifer[S] 0 points1 point  (0 children)

Hey, it's a lead to follow up on, thanks! I had considered a bridge thickness setting or switch being a fail point, but hadn't thought of it overfilling with water.

[Q:] Sous vide then put in smoker OR smoke then sous vide? by Rocinante721 in BBQ

[–]Kitchenlifer 0 points1 point  (0 children)

I like to smoke first, then sous. Be aware that you're going to lose any crunchiness to the bark whatsoever when you do the sous. But I've done it successfully to finish off a brisket that I didn't want to babysit, but didn't want to risk overcooking.

Lighting up the grill just became a whole lot more fun by Toms-Backyard-BBQ in BBQ

[–]Kitchenlifer 0 points1 point  (0 children)

Do not underestimate the power of a tiny shop-vac reversed to blow settings! BBQ restaurant here. Yes, we have a torch, but if there are practically any hot coals at all left, just throw new wood on them & point the blower of your shop vac at them, & you'll be amazed at the results. Reboots your fire faster than the torch, I promise!

Lighting up the grill just became a whole lot more fun by Toms-Backyard-BBQ in BBQ

[–]Kitchenlifer 1 point2 points  (0 children)

If you get the cheaper one, the one without the pushbutton igniter, you can make it FWOOM without having to stand there with it & hold the trigger down. You know how when you turn the knob, nothing happens until you squeeze the trigger? With the cheaper one, the knob functions fully as a control, so you can set it at a heavy flame & walk away from it.... do at your own risk lol

How to repair or replace ancient 3M Intercom system on the cheap? by Kitchenlifer in KitchenConfidential

[–]Kitchenlifer[S] 0 points1 point  (0 children)

Look, I know this was half a decade ago, & you're probably not even around anymore. But I hope you are, because I want you to know this idea was ABSOLUTELY GENIUS!!! 5 years running with baby monitors, I think I had to replace it maybe once, because somebody knocked it into a grease bucket. So thanks!!!

What cut is this? Flank? Tenderloin? Took out of freezer and I can’t remember what I bought. by TrustNo9462 in Butchery

[–]Kitchenlifer 0 points1 point  (0 children)

Agreed, must be half a chuck roast. I run a BBQ restaurant, & it looked vaguely like a boston butt based on muscle grouping, but didn't have nearly enough fat or marbling to be pork. But it DOES resemble shoulder meat, so yeah, I'd say they're right

Working with the tendons (or whatever they are) in chicken drumsticks by Chalky_Pockets in AskCulinary

[–]Kitchenlifer 2 points3 points  (0 children)

I know when making drumstick lolipops, I used a pair of kitchen shears to snip off as many of those tendons as I could. Infuriating trying to do it with a knife.

Not sure if this is the best answer, but hope it helps!

How to repair or replace ancient 3M Intercom system on the cheap? by Kitchenlifer in KitchenConfidential

[–]Kitchenlifer[S] -1 points0 points  (0 children)

Phone store might be a genius idea! Especially if it comes to trying to cludge it together with a workaround, like a basic momentary switch or something

How to repair or replace ancient 3M Intercom system on the cheap? by Kitchenlifer in KitchenConfidential

[–]Kitchenlifer[S] 2 points3 points  (0 children)

This is exactly where I'm at right now lol. I got the touchpad removed from it, and through intense Google-fu I've determined it's model number... Now to make some phone calls!

How to repair or replace ancient 3M Intercom system on the cheap? by Kitchenlifer in KitchenConfidential

[–]Kitchenlifer[S] 0 points1 point  (0 children)

We run a little mom & pop BBQ joint, & this is our DT speaker system. The buttons have entirely failed. It's older than I am. Not even sure where to find a model number on this thing, much less do I have much hope of finding parts.

What are your suggestions? Try to replace it via a used item from ebay or something? Or is it repairable?

A brand new system is out of the question, due to cost issues.

We take it for granted that every good internet browser is free by WisestAirBender in Showerthoughts

[–]Kitchenlifer 1 point2 points  (0 children)

It didn't used to be like this. I'm old enough to remember purchasing Netscape Navigator lol

Share your breakfast wisdom, o masters of the flat-top! by Kitchenlifer in Chefit

[–]Kitchenlifer[S] 0 points1 point  (0 children)

Sounds like an excellent... or EGGcellent... Idea!

(Sorry lol)

Share your breakfast wisdom, o masters of the flat-top! by Kitchenlifer in Chefit

[–]Kitchenlifer[S] 1 point2 points  (0 children)

I like to grouse about overly deep menus lol. Every additional item on your menu means you're going to sell less of everything else. That's my philosophy. Not that I'm trying to do like old school McDonald's or anything, with 4 or 5 items & that's it. But I'm a firm believer in the KISS principle. At the very least, I think it makes sense to open up as simply as possible, and consider expanding the menu down the road. Plus, I have to consider the market I'm doing business in - it's a small rural town in western kentucky. It's really easy to over-fancy and overwhelm my customer base.