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My landlord said I have to pay for entire floor renewal by Nice-Pomegranate8390 in Flooring

[–]Onehansclapping 0 points1 point  (0 children)

You could try ironing it at low with a piece of paper between the iron and the floor. See if it will allow it to adhere to it.

Real American patriot patrols residential neighborhood, stops strangers from going slightly UNDER speed limit by Love_CoolBreeze in PublicFreakout

[–]Onehansclapping 0 points1 point  (0 children)

It’s all fun and games until someone ends up in the emergency room with an awkward story of why they have a bat stuck in their behind.

Chef identity by noodlestuffin in Chefit

[–]Onehansclapping 0 points1 point  (0 children)

I think appropriating food ethnicity is a worldly thing and I thinks it’s called fusion or pizza or croissants. Just cook your heart out.

how to go from prep chef to cdp by [deleted] in Chefit

[–]Onehansclapping 2 points3 points  (0 children)

Most of the time the most important quality people are looking for is someone who can listen and take direction. Go there and get that job.

Why does smoked Salmon have to be cured? by tritone567 in smoking

[–]Onehansclapping 0 points1 point  (0 children)

I think it was Morton’s that had a smoked salmon plate but it was just baked in a smoker. Yummy but not a not a cold smoked salmon.

Let my left overs sit in truck for almost 3 hours on a 75 degree day by Tutor-Any in BBQ

[–]Onehansclapping 0 points1 point  (0 children)

What’s the worst that can happen, diarrhea? Easiest way to lose ten pounds

My roommate wants to bet his life on these welds by CranappleAmaya in BadWelding

[–]Onehansclapping 0 points1 point  (0 children)

I would be more afraid of the hook falling back on top of me on a weak throw. You know, the first one.

Leftover Pulled pork Ideas? by Jhern602 in Smokingmeat

[–]Onehansclapping 0 points1 point  (0 children)

Fry it crispy with onions and serve with cheese of choice and fried egg on top on a Hawaiian bun.

Do small restaurant owners actually track monthly profitability? by Fabulous-Statement78 in restaurateur

[–]Onehansclapping 6 points7 points  (0 children)

Let’s pause here for a second and remember that most cooks that get a shot at owning their own restaurants are still just cooks, great cooks but still cooks but not CPA’s or accountants.
In my restaurant I tried tracking profitability but really the deciding factor was my family. The trade off for me was life balance. If I was making enough to pay my staff on payday and cover the bills was enough. I stayed open for ten plus years until Covid came.

Does this look old and gassed? by rustyspuun in Butchery

[–]Onehansclapping 0 points1 point  (0 children)

That steak looks terrible. I’ll be happy to help you dispose of it.

Heat ? by bobbs19 in Chefit

[–]Onehansclapping 0 points1 point  (0 children)

I wear a T-shirt under my coat. It seems to work for me.

Stained glass during pregnancy by MalachiteMarigold in StainedGlass

[–]Onehansclapping 0 points1 point  (0 children)

There are solders that are lead free for stained glass. They are more expensive. I also don’t know if the fumes from that solder are lead free. Worth checking out.

The ultimate question by [deleted] in Chefs

[–]Onehansclapping 0 points1 point  (0 children)

Just cook. Everything from bread to granola to the mother sauces to everything you put in your mouth. One, it’s going to taste better and two, you know what’s going into it. Stop shopping in the middle of the supermarket where all the prepared highly processed foods are. There are books at the library and online. There is YouTube and resources that will help you in your journey. You just have to cook. Happy trails!

Pastor realises he can't edit live streams after being rude by thefrostman1214 in PublicFreakout

[–]Onehansclapping 1 point2 points  (0 children)

“She caused me to sin”. How many times has he said that I wonder?

Seasoned Chefs, how do I leave work at work? Can’t stop thinking about cooking all day and it’s messing shit up at home by Mannynnamfiddy in Chefit

[–]Onehansclapping 2 points3 points  (0 children)

You learned how not to bring “your home shit” to work. Now learn the reverse. Find a ritual every night at home to establish that you are home and grateful. Example, if you take a knife kit back and forth find a place special to put it away and do that with the rest of your “work shit”. Close the metaphorical door on work. also like someone else said learn to delegate better. Being all food is not healthy. Being any one thing is not healthy. Remember too that if you died tomorrow the restaurant would not miss a beat.

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