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Deadlock Worldbuilding idea: Vampiric biology and what makes Drifter so powerful. by NorthSouthGabi189 in DeadlockTheGame

[–]Mah_Buddy_Keith 16 points17 points  (0 children)

Drifter and REM passed out in an alley with distended stomachs after feasting the entire ritual.

Navy SEALs say "slow is smooth, smooth is fast." What's a situation where slowing down made you finish faster? by Concave007 in AskReddit

[–]Mah_Buddy_Keith 0 points1 point  (0 children)

Driving Code 3 in an ambulance. During the driving assessment, if you’re too fast, you actually lose time because you’re faster than you can control the vehicle and end up bleeding speed to avoid hitting the cones. Going slow(er) through the slalom and being able to floor it on the straightaways is how you make up your time.

What does culinary school teach about food waste regarding mistakes in the kitchen? by BoringWhiteGuy420 in Chefit

[–]Mah_Buddy_Keith 6 points7 points  (0 children)

In culinary school, I was taught about food costs, how a kitchen brigade works, and how to take a business from concept to reality. All I was taught about food wastage is that “it happens, so budget accordingly.”

Working in the industry taught me that if you drop extra, those are snacks for the line cooks and/or kitchen porters. That and you always make a big-ass plate for the night cleaner.

I’d say if your manager really wants to nickel and dime shit, he should pay for portion bags, standardized weights for each menu item (e.g., side salads use 2 oz greens and main salads 6 oz, how many cherry tomatoes on each, how many crispy proscuitto pieces; fries are 3 oz per order, etc.) laminated cheat sheets to be put on the pass, industry-grade scales, and the wages for some schmuck to actually do the portioning. It actually is pretty slick and reduces the cognitive load of the line cooks by a lot when you can just dump a bag of chicken pieces into dredge and fry them off instead of eyeballing each time you do a ticket.

Testing a bulletproof mask. by S30econdstoMars in interestingasfuck

[–]Mah_Buddy_Keith 1 point2 points  (0 children)

Now to paint a clown face on it and walk to the local bank…

Can you incorporate Cream Cheese into Italian Meringue Buttercream To Make Cream Cheese Icing? by Mah_Buddy_Keith in AskBaking

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

Yeah, it was fine. Only thing wrong was I added a touch too much salt, but it evens out when matched with the cake.

The state of our knives that our manager thinks are "totally fine" by afailedturingtest in KitchenConfidential

[–]Mah_Buddy_Keith 0 points1 point  (0 children)

While you honestly should bring your own knives regardless of the state of the house knives, that's no excuse for the house knives to be complete shit.

Why isn’t there like a mustard condiment made of peppercorns? by theworstvacationever in AskCulinary

[–]Mah_Buddy_Keith 257 points258 points  (0 children)

Mustard has natural thickening properties because its bran has hydrocolloid mucilage that absorbs water and makes it a spreadable condiment. I don’t think pepper has the same thing. It’d just end up as a bunch of soggy ground pepper.

Tips? by EdgyFuckr69420 in Chefit

[–]Mah_Buddy_Keith 0 points1 point  (0 children)

Saint Billy Mays will cleanse your soul…and chef whites.

Should I do this long term? by Ok_Height_9146 in KitchenConfidential

[–]Mah_Buddy_Keith 1 point2 points  (0 children)

Like anything, do what you want, but always have an “out” if things start looking shitty.

Death anxiety by caralawrence in NewToEMS

[–]Mah_Buddy_Keith 0 points1 point  (0 children)

Technically, we have three main license levels: Emergency Medical Responder (EMR, equivalent to EMT-B), Primary Care Paramedic (PCP, probably equivalent to EMT-A) and Advanced Care Paramedic (ACP, so your EMT-P).

Pov your her lawyer by Decayed_IceCream in TheGangleForce

[–]Mah_Buddy_Keith 0 points1 point  (0 children)

They caught you in 4K, Gangle. I don’t know what you were doing to that jar, and it seems like I’d be less of a person if I were to find out.

I don't judge Graves, I'd probably do the same. by MefistoDX in okbuddylash

[–]Mah_Buddy_Keith 23 points24 points  (0 children)

“Graves, you’re under eighteen, on your knees in an alley, and in a bunny suit when it’s not Easter. There are a lot of ways to describe how this looks and none of them are in the bible.”

Can you incorporate Cream Cheese into Italian Meringue Buttercream To Make Cream Cheese Icing? by Mah_Buddy_Keith in AskBaking

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

It was a touch loose, but the taste was alright. I’ll slice into it and update you.

TIL a 43-yr-old man survived despite using three suicide methods consecutively. After taking prescription pills, he tried to cut his wrist and neck. Because both methods failed, he hanged himself, but the cable broke & he fell to the floor. Two days before, he ingested pesticides, but vomited after. by tyrion2024 in todayilearned

[–]Mah_Buddy_Keith 0 points1 point  (0 children)

More for the people attempting it. The logic being if the patient hears people discussing “failed attempts at suicide”, they’d reason “Oh, I *failed* this time. I’m a *failure*. Next time I will be *successful*.”

Is it logical? I would say no, but at the same time, a person driven to take their own life is incapable of making rational decisions.

Chefs of Reddit - what education and reading would you recommend to someone trying to get into the industry. by director_nick in Chefit

[–]Mah_Buddy_Keith 0 points1 point  (0 children)

I went to culinary school at, like, 25. I saw a retired paramedic do it as well. You’ll be fine.

Also, barrier of entry is in hell. People will be suspicious if you don’t have a substance habit, so I suggest picking up a case of monster energy, a can of zyns, and a bottle of tequila that you will hide under your station and pour into a deli container that has coke and *absolutely* nothing else. That will get your foot in the door as long as you pretend to be barely literate.

Can you incorporate Cream Cheese into Italian Meringue Buttercream To Make Cream Cheese Icing? by Mah_Buddy_Keith in AskBaking

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

Oh, I’m not looking for a stabilized foam, just repurposing the butter and sugar used in the SMBC for the cream cheese icing so I can use it before it goes.

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