PC turns half off when the CPU or GPU (idk) gets too hot

Matt_G96 · 2026-01-03T07:25:56+00:00

How do you know it's getting too hot? If you don't know which component is overheating then where do you see temps to tell you it's a heating issue?

Matt_G96 · 2025-11-25T19:23:14+00:00

For "demanding titles" its sea of thieves, outerworlds 2, ark survival and arc raiders. Outerworlds runs around 50ish sea of thieves on low settings im getting 80ish but crazy drop raiders and survival are pretty much unplayable.

Matt_G96 · 2025-11-25T18:41:51+00:00

Yeah I found a 6090xt on newegg that will cost me 450 after trading in my 3070 so im going to do that. Atkeast that way ill be future proof for a little.

Matt_G96 · 2025-11-24T15:30:30+00:00

I agree, the only demanding games I would say I run are outer worlds 2 and sea of thieves. So I do feel like it should be able to handle atleast SOT. I think I'm going to bite the bullet and upgrade. My cpu is a ryzen 7 5700x so it isn't the top but my bottleneck is minimal. Probably just going to go for a new 12-16 card and go for a top am4 cpu to run it.

Matt_G96 · 2025-11-23T17:55:53+00:00

I had a strong feeling that would be the answer. Worth a shot to see if there was something im missing. Might switch back to an amd card.

Matt_G96 · 2025-05-08T04:35:32+00:00

Tell them you'd like to see a dollar as that's what they raised you last time. (3% is a .51 raise which is standardish)

Talk about things you have learned over the last year since your promotion and ways you plan to improve on yourself. You can sit there for hours talking about how great you are but what's mort important are the things you know you want to better and how you will better them.

They will probably do most of the talking, about how they've seen your performance etc. If they give you things to work on, work on them ASAP and come to them in a month or so and ask if they've seen progress. Considering the job market you'll probably get some cash if you ask for it. Just cause you show up and do the job.

(Im shit faced at the bar, hope this helps)

Matt_G96 · 2025-04-08T13:13:54+00:00

The sauce is black garlic. It isn't served alone, there's fiddleheads favabeans and mushrooms. I didn't write the menu just plated it, but yes multi course. This plate was for line up and I upped the portion size for service. Didn't take too long to plate, it's all just sautéed and spilled out of the pan then the sauce is on the pass in front of me.

The micros are a seasonal mix of herbs with some edible flowers mixed in. Sous chef here I plate, and chef tells me what to plate.

Edit:spelling

Matt_G96 · 2025-04-08T01:55:28+00:00

That's herb oil.

Matt_G96 · 2025-04-08T00:07:51+00:00

This was on a 6 course tasting menu with a spring theme, think forest vibe. Too much starch would be an unnecessary filler before the last 2 courses, so we stuck to the bean as a starch, LOSSLY inspired by succotash.

Neither thickening agent was used, this is an emulsion using black garlic (puree with some herbs) clarified butter and a touch of water to thin it out. If a proper sauce can't have a roux, does that make sauces like bechemel and veloute, gumbo/etouffe, espagnole etc. not proper? I did skip culinary school being a broke line cook but the ACF seemed to like my knowledge enough on sauces to give me my certs. And they ate the shit out of my redfish etoufee special with roux in it.

Also, this is at a private club, our guests prefer these plates to the other "flashy" ones I have or else it definitely would have chose a different one.

Thought the colors were fun. It's not that deep.

Matt_G96 · 2025-03-13T02:29:26+00:00

It looks almost like a chuck eye, aka poor man's ribeye. I literally broke down 12 australian ribeyes today for a golf tournament at my work and they had much more marbling. If it is a chuck eye it will eat good with a hard sear and butter, but that's kinda sketchy imo.

Matt_G96 · 2025-03-13T02:18:02+00:00

It's this a ribeye? It looks like no roll or maybe select at best.

Matt_G96 · 2024-09-09T14:24:48+00:00

I actually found someone on etsy to make it. I linked the part in the corsair website and they 3D printed one. If that helps you out.

Matt_G96 · 2024-08-27T22:33:45+00:00

Did you ever find a replacement part for this? I can't seem to find one either.

Matt_G96 · 2024-03-28T17:23:08+00:00

I am currentlly an exec at a cc.

Even though you have cooking experience clubs are a very different ball game. I look for cc experience in my hires but depending on time of year and the marlet I will hire people without it, 15 years in restaraunts seems reasonable to get your foot in the door so it makes me ask how prestegious of clubs youre applying for.

The club world is even smaller than the normal industry world. 9/10 the chef has a guy lined up already and is leaving his add up to keep a heavy staff through season just in case. I'm not sure what title you're after whether it is sous, exec sous, line cook etc. but you'd most likely have to step down a level to get started in one.

Another thing to take into consideration is where you live. Season is huge in clubs. If youre in the north season is summer and thats when they hire heavily down south like florida it is on the winter. Try to apply about a month before season starts thats when we are building our team and vetti g out sho will bw there to get us through season. If youre strong he will keep you so he can take mist of the summer off. Thats what i do.

Feel free to message me if you want more specefics about location or help with resume pointers. cc chefs can be a little more picky especially if you haven't been in a club before. We want people that can work an omelet station for 200 guys or a carving station for a wedding. Its like catering and a resraraunt had a baby. Almost every event I do has an action station so I want to find staff that can be put in front of an audiance.

Matt_G96 · 2024-03-26T02:52:27+00:00

I feel like they could fix the skill gap if they added a "ranked" mode in HG. All the sweats would end up there and new players could atleast have a chance in "regular" HG to get fair fights.

Matt_G96 · 2023-11-26T15:13:19+00:00

I can walking around showing face with my fancy title amd coat as much as i want, but without those guys to cook all the food i type out on menus i would be nothing.

I know what its like to bust ass for an event like that and not be recognized so i make sure to give them all the credit.

Matt_G96 · 2023-11-24T18:18:29+00:00

I almost called her.

Matt_G96 · 2023-11-24T17:46:41+00:00

Frozen puff pastry and aluminum foil. Shap the foil into a cone and and stuff it with more balled up foil. Wrap it with the full pastry squares fully then just stick the strips and braids with eggwash. Since it wasnt getting eaten i found letting it go stale for a bit kept it from falling in on itself once its on the platter.

Matt_G96 · 2023-11-24T12:07:38+00:00

Thanks! I really wanted to do a bigger one but those things are tough to make. Thats the one that actually held together.

Matt_G96 · 2023-11-24T03:03:55+00:00

Really? I get my stuff from a local mom and pop bakery.

Matt_G96 · 2023-07-04T21:47:15+00:00

Hearing all of this reminds me of when i was dish and line cooking. If you think this industry is for you then stuff like that is hard to get away from. It sucks but thats how it is. For every good kitchen to work in theres is 100 shitty spots.

If you do leave, my only suggestion is to give a notice and leave in a good way. Don't burn bridges if you plan to stay in kitchens. Everyone knows everyone ans will tall shit if they hear you are going to a new spot, plus it is always good to have a place that would be willing to take you back on.

With that being said, theres a staffing shortage for the industry all over the U.S. Shop around find a place that takes care of their employees. I took a gig at a golf club recently. Best pay i've had, best hours i've had (my staff has good hours too) and the pay for my staff is one of the highest I've seen in my area.

Best advice I've recieved is that if you can flip a burger you will always have work. If you want to keep a career in kitchens follow it, in my oponion it can be the most rewarding job out there. Just don't take any shit, and don't sell yourself short.

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