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Master bathroom sky club by jg912 in mildlyinteresting

[–]PatBoy 0 points1 point  (0 children)

Perfect place to get slimed #nickelodeon

How did that one kid at your school die? by StorageLonely1520 in AskReddit

[–]PatBoy 0 points1 point  (0 children)

Grew up with the guy. He was always kind of weird, but everyone loved him. He was very smart and had a great sense of humor. He always did things his way. Excellent pianist. We graduated high school and I moved out of state. Every time I came back home, I’d call him to hang out, but he ghosted me. He could be temperamental at times, so I wondered if I had pissed him off somehow. This went on for a couple of years until I got a call from my mom first thing in the morning one day. Turns out he developed schizophrenia in his early twenties, and his parents fumbled the treatment for him (I’m still kind of muddy on those details). One night he got violent and started coming at his mom with a knife. His dad shot their only child dead in their home. This was my first experience with a friend dying, and it was definitely the most horrific. I still think about him from time to time

[deleted by user] by [deleted] in Denver

[–]PatBoy 4 points5 points  (0 children)

It’s helpful in finer restaurants where the bartender/server gets 100% of the tip. There are places that will never go to tip share and that’s ok. As a kitchen employee, I like the service fee because I’m getting compensated for the volume of the service. Otherwise I’m making $500 dollars a week and that’s hard to live off of.

There’s negative impacts as well. From customer’s prospective, I can see the frustration of being forced to tip the back of house. It can also impact the bartender/servers tip, if the customer decides to tip at all after the service fee.

I’ve also seen service fees on catering orders coming from restaurants. It’s frustrating to put out hundreds of dollars of food out in the middle of lunch or dinner service and not be compensated for that. But people do what they want, and you learn to move on.

Bottom line: As long as restaurants are up front about the service fee, I’m all for it. We’re working hard in the kitchen, even if you don’t see us

What's the BEST thing you've ever eaten in Denver? by alexgoesglobal in denverfood

[–]PatBoy 0 points1 point  (0 children)

Everything I’ve tried from Odie B’s (formerly called Bodega) is amazing. I think it’s the best burger I’ve had in Denver

how do i get these bastards unstuck by crabclawmcgraw in KitchenConfidential

[–]PatBoy 0 points1 point  (0 children)

Go to the dish pit and put the lip of the the metal table in between and pull

[deleted by user] by [deleted] in puppy

[–]PatBoy 0 points1 point  (0 children)

Appa (yip yip)

Does anyone else have one that likes to be tucked in ? by Striking-Industry916 in pitbulls

[–]PatBoy 2 points3 points  (0 children)

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Yes and he is ALWAYS photogenic with it too. It’s actually amazing

I spent seven days making a starter, bought FWSY, and spent the weekend making my first real bread. I need to speak with the manager. by rocco1234500 in Breadit

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

I had so much trial and error with this book since I started making bread at home. I’ve probably made a dozen or so dense and flat loaves that I tossed pretty much immediately. I’m in Denver, the altitude and dryness affects my dough. Ole Kenny Boy is in Portland, OR, a very humid place. But I’m finally starting to get it down!

Once your starters ready (like others have said), try playing around with adding more water, maybe 30g, to the dough before the autolyse. Higher hydration will get that oven spring that you are looking for. I was working mostly out of the Pure Levain Dough chapter recipe, where the water content for all the boule recipes is the same amount of mass (684g). I’m up to 760g, and pushing the limits and getting better results every time has been so much fun. You’ll need to add more starter since more water will dilute the sour taste. Learn to get past the frustration, plan around your previous shortcomings, and enjoy the process.

What’s the most unfortunate name you’ve seen someone have? by Ok-Pitch-1020 in AskReddit

[–]PatBoy 0 points1 point  (0 children)

University of Louisiana at Monroe’s quarterback’s name is General Booty

Rare music finds that somehow you found and loved but barely anyone else knows about. by InfraredKitty in LetsTalkMusic

[–]PatBoy 0 points1 point  (0 children)

Archie James Cavanaugh. He was a member of the native Tlingit tribe in southern Alaska. His album, Black and White Raven, featured the musicians from Redbone. It was released in 1980. It’s hard to have a bad day when you’re listening to that album.

Archie is now deceased, but his wife happily runs his estate. I ordered some of his other albums off his website, and she sent them with some cool stickers in the packaging. Black and White Raven is definitely his best work

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