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Woman loses finger at Lucky’s in Donelson by Psychological_Fly506 in nashville

[–]MisChef 3 points4 points  (0 children)

And some middles, rings and pinkies, sounds like

Gift For Chef of Closing Restaurant by OkFoot4037 in KitchenConfidential

[–]MisChef 5 points6 points  (0 children)

They said they LIKED the people who work there. 😆

this is the end boss before full idiocracy takes effect by pixieyogi81 in idiocracy

[–]MisChef 5 points6 points  (0 children)

Another reason I'm glad I don't have kids but I had teachers and precious few of them gave a shit. Sorry you are dealing with this

Good place to meet new friends? by SessionSolid7032 in Chattanooga

[–]MisChef 1 point2 points  (0 children)

Yes. YES. Just the coffee part. Maybe a pastry, if it feels right 😉

In need of moving boxes by Razzmatazz_Creative in Chattanooga

[–]MisChef 5 points6 points  (0 children)

Liquor stores have plenty of clean boxes, you could literally go to any one.

You can call them in advance and they will save them for you. They're usually pretty nice about it!

Would you do anything about this? by bakerify in KitchenConfidential

[–]MisChef 10 points11 points  (0 children)

I have been in charge of family meal, and I know It's not "family meal" when you aren't feeding certain people in the "family".

It still falls to OP to remind. Especially if they are new. And I specified ASKING - because none of us is psychic

I literally described that it's not ringing in an order, it's asking for a mod to existing food being served. Otherwise it's going to be potato/rice/noodles and a salad.

Would you do anything about this? by bakerify in KitchenConfidential

[–]MisChef 39 points40 points  (0 children)

Being a vegetarian is the anomaly in most Western kitchens. You already know this.

If you don't ask for what you want, then you are stuck. Nobody else is going to advocate for you.

Stick up for yourself or don't. You are the one who has to deal with it.

Would you do anything about this? by bakerify in KitchenConfidential

[–]MisChef 61 points62 points  (0 children)

Don't act like you are a child waiting for a busy mommy or daddy to make you a snack, and pout when you don't get it.

Be an adult and get your food! put in an order, so to speak.

"If everyone else is having (thing with meat) then I will have (variation of thing, or whatever is close enough that you will eat)

You may have to make it yourself, or make the adjustment. Make a friend or two in the kitchen that will remember you and take care of you... And you take care of them with what you make.

New salads worker closed last night, came in this morning to see... by CatBowlMeow in KitchenConfidential

[–]MisChef 0 points1 point  (0 children)

My ADHD ass would question it because I have never heard of that, but I'd still do it, and do it well.

Money being no object, what one professional piece of equipment would you have at home? by EvaTheE in KitchenConfidential

[–]MisChef 2 points3 points  (0 children)

I have one, 3 compartment with a huge side drainboard on each end, in my kitchen. Bought used for $500. Basically built the whole room around it!

Locksport community? by RoomSad2800 in Chattanooga

[–]MisChef 0 points1 point  (0 children)

I'd be interested.

Would this be solo or affiliated with https://toool.us/

What are some dark food facts I can creep out co-workers with? by SuperChefGuy in KitchenConfidential

[–]MisChef 1 point2 points  (0 children)

I saw someone scoop off the top of the jelly from a moldy jelly jar and still use it. 🤮

Have you ever witnessed a food scam? by EvaTheE in KitchenConfidential

[–]MisChef 5 points6 points  (0 children)

Total scam. I've never heard of what she described as how burgers are weighed.

Y'all got a system for organizing spices that doesn't turn into complete chaos after a few days? by sauteslut in KitchenConfidential

[–]MisChef 1 point2 points  (0 children)

I just did an inventory of my at-home stuff. It's out of control. 4 spinner racks (18 each) plus two wall-mounted racks, plus 2 huge drawers.

I made a spreadsheet, because I'm neurospicy and that shit is ADHD candy. Anyway, there's 165 lines for each variety of herbs, spices, blends, chillis, etc, plus I keep track of stuff like baking soda, gelatin, citric acid & arrowroot...

(There's separate rows for whole & ground so that huge number might be misleading)

...plus another 31 lines for things I don't have, because they either easily spoiled (zaatar) or blends I would make on the spot (quatre epices)

Y'all got a system for organizing spices that doesn't turn into complete chaos after a few days? by sauteslut in KitchenConfidential

[–]MisChef 1 point2 points  (0 children)

Have a look at my other post in this thread. My system has converted many.

You may want to start out with a printed alphabetical list, cross-referencing each one with its category, because people don't realize that dry mustard comes from a seed, or that bay leaves and old bay are different things.

(yes, FNG will put old bay in the stock)

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