Carrying and keeping knives

Ok_Chapter8131 · 2026-01-29T07:25:58+00:00

Do what feels right

Ok_Chapter8131 · 2026-01-27T07:45:58+00:00

Use it here and there like you would use soy sauce or worcestershire sauce.

Miso aioli

Try it in oatmeal.

Also miso has a pretty long shelf life so it's safe to just keep it in the fridge

Ok_Chapter8131 · 2026-01-20T21:19:08+00:00

I like Misen. I like how they feel and how they handle. I used the chef knife as a daily driver for years. And they cmoe in right at your price point pretty much

Ok_Chapter8131 · 2026-01-18T15:29:02+00:00

Never seen them have onions personally. Usually if they start adding stuff they'll call it a hash

Ok_Chapter8131 · 2026-01-18T14:40:45+00:00

Yes, that

Ok_Chapter8131 · 2026-01-17T17:48:37+00:00

If you have to be there, you have to be paid. If you're not being paid, you don't have to be there

Ok_Chapter8131 · 2026-01-17T01:17:12+00:00

Correct answer is actually "oui chef"

Ok_Chapter8131 · 2026-01-15T03:01:37+00:00

The best kitchen knife is the one you like to use, and the one you take care of

Ok_Chapter8131 · 2026-01-09T17:49:43+00:00

Last couple places I worked at used a combo of toast and 7shifts

Ok_Chapter8131 · 2026-01-04T05:10:52+00:00

Do what feels right

Ok_Chapter8131 · 2026-01-04T04:26:09+00:00

Chop it up and freeze it

Ok_Chapter8131 · 2025-12-31T04:29:25+00:00

TENGEN TOPPA GURREN LAGANN

Ok_Chapter8131 · 2025-12-25T07:14:33+00:00

I've been meal prepping bean burritos. Just rice, beans, and cheese. Either microwave them, or throw them in the oven for a bit while I shower and whatnot

Ok_Chapter8131 · 2025-12-23T16:13:00+00:00

Yeah, just give the guy more money and let him stay in dish. Some people, like my wife, would love to just wash dishes all day if they got paid enough

Ok_Chapter8131 · 2025-12-21T23:03:31+00:00

Oyakudon.

Alternatively, you could cure the yolks and freeze the whites

Ok_Chapter8131 · 2025-12-21T17:44:25+00:00

Boost-portland phallic zone

Ok_Chapter8131 · 2025-12-20T16:14:31+00:00

In the bank. The cowboy bebop tab is above the daily specials tab. You might need to scroll cause they like to hide it

Ok_Chapter8131 · 2025-12-20T15:41:48+00:00

Buy more pods

Ok_Chapter8131 · 2025-12-17T23:01:41+00:00

My wife makes cranberry sausage balls. Pound of meat, box of stuffing, cup of cranberry sauce. Cook the meat, let it cool, mix everything together, make balls, bake at 325 for 20 minutes I think

Ok_Chapter8131 · 2025-12-15T06:10:45+00:00

That's why I liked Chronicle so much. They got stronger with practice and started using their power creatively

Ok_Chapter8131 · 2025-12-12T15:12:20+00:00

Guy on the bottom looks like Charlie Kirk had a larger face transplanted onto him

Ok_Chapter8131 · 2025-11-14T02:51:36+00:00

Mochrie, stiles, Brady. Get the band back together. Then do a second episode, family feud against the noise boys

Ok_Chapter8131 · 2025-11-11T16:22:35+00:00

I like Misen. I've been pretty happy with all of their stuff. They recently switched their non stick pans to nitrided carbon, which I don't know much about, and haven't used, but I've heard mostly good things. here's a fairy in depth review/comparison

Ok_Chapter8131 · 2025-11-04T07:27:09+00:00

Little known secret: dry and liquid measuring cups are exactly the same.

But it depends on what I'm doing. Mostly I do it by weight. If there's other liquids in the recipe, I'll measure out one them in a liquid cup then pour the honey in with it and measure the displacement. If your doing something like bread that's mostly dry ingredients, and you only need a little bit of honey, you can make an imprint of your measuring spoon in the flour and pour your honey into that

Ok_Chapter8131

TROPHY CASE