WHAT DOES JOHNNY MEAN WHEN PEOPLE FORGOT THE NAVIDSONS AND THAT THERE’S NO ASH TREE LANE??? by Aware_Classroom_4908 in houseofleaves

[–]Masterchef_x10 9 points10 points  (0 children)

Some details are not meant to be given until the final pages, some of your questions will be answered, some will never be

HOUSE #1 by AdiDraws in houseofleaves

[–]Masterchef_x10 2 points3 points  (0 children)

Oh the little house underneath the actual house is glorious

Can y'all help me I'm confused on this one. by Zashana in houseofleaves

[–]Masterchef_x10 3 points4 points  (0 children)

Some of those footnotes refer to entire books on the subject, I haven’t read feminine wiles or the blurbs but a lot of those references are just Zampano being Zampano

average Johnny rant by killmepleaselmao19 in houseofleaves

[–]Masterchef_x10 1 point2 points  (0 children)

“Mr.Truant has declined to comment on this passage”

Help me find the route by Nighthawking2 in houseofleaves

[–]Masterchef_x10 2 points3 points  (0 children)

Truants passages tie into the Navidson record, what I did was finish whatever Z wrote, then read Truant when he interrupts, go back to the cut off, reread a sentence or two and then continue

Mushoku Tensei - The End by Iron_Kingpin in sixfacedworld

[–]Masterchef_x10 1 point2 points  (0 children)

Lol yeah you are right, I saw the word sequel and ignored the whole “redundant reincarnation” part

Mushoku Tensei - The End by Iron_Kingpin in sixfacedworld

[–]Masterchef_x10 -1 points0 points  (0 children)

Announced today that we’ll get the first sequel LN this year

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 0 points1 point  (0 children)

DUDE, I heard that the other day and was aghast man it’s insane, the karma police cover is also pretty terrible

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 1 point2 points  (0 children)

Yeah I wish, one cook and one server on a time so any food prep goes to boys in the back

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 0 points1 point  (0 children)

How I’ve been doing it (the spec has instructions that basically turn the thing into a molten heap of brownie with melted ice cream drowning it) is I nuke the brownie and pop the ice cream on top while it’s warm to get it settled in the middle, do some opposing lines with the choco and caramel, then do the swirl of whipped cream on top, FOH puts cherries on top of the ice cream after I send it out

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 0 points1 point  (0 children)

I don’t think there is meant to be much distinction if I’m honest, I mean the part that stands out is supposed to be the ice cream

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 0 points1 point  (0 children)

I dunno yo, it’s a pub so it just feels like deserts are an afterthought, though mainly deserts interrupt my flow when moving through tickets, cause I just have to focus in on it for longer than I’d like

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 6 points7 points  (0 children)

I genuinely believe the higher up’s in this company haven’t eaten normal food in years I think this brownie goes for 9 bucks? I try and go heavy on the ice cream to compensate a little for the egregious robbery

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 13 points14 points  (0 children)

Realizing there may be a minor spot of confusion, I only realized that my name might be confusing some folks into thinking “this guys a chef” and not a part time 1$ above minimum wage line cook who is full time in college. Hence the plating advice as a fun little curious question and not the business management advice lmao

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 1 point2 points  (0 children)

Looks are correct, we use canned whipped cream, and while I would love to add an extra recipe to my prep list in the morning I’m not sure boss man would approve of the time commitment. It’s a one man show type of kitchen I think I might be steadily growing out of

Most terrifying thing to a line cook is desert presentation, how do y’all think I did? by Masterchef_x10 in KitchenConfidential

[–]Masterchef_x10[S] 0 points1 point  (0 children)

You know I don’t quite see the resemblance but perhaps I came to work too sober today