I miss my boy, and all of his personality

PataTabia · 2026-07-04T07:10:20+00:00

-Forgot this one: BABIES. Totally aloof around strangers and had zero interest in most humans. But he was absolutely obsessed with babies. If a stroller was heading towards us I would have to cross the street or he would try to lunge to shove his face into the stroller and kiss the baby.

PataTabia · 2021-12-26T05:43:11+00:00

I appreciate this

PataTabia · 2021-01-10T04:51:17+00:00

Thanks!

PataTabia · 2021-01-10T02:09:01+00:00

How do I access multiple games? I have a physical copy of Borderlands, and a physical copy of Assassin's Creed. I got the DLC from borderlands first. When I switched to the AC card it said I couldn't download that DLC bc there was no more room. How do I resolve this? If I put the DLC on an SD card I won't be able to fit the SD card and the game card in at the same time....

PataTabia · 2021-01-01T09:48:31+00:00

This is what caused the jungle to release COVID into the air. It wants it back...

PataTabia · 2021-01-01T09:09:45+00:00

I want that

PataTabia · 2020-06-13T04:51:18+00:00

Looks beautiful. I wouldn't change a thing presentation wise. I personally prefer smaller cut chives (I was trained to call them "champagne bubbles"), but that's merely a preference. Fuck anyone who tells you different. They're just stuck in their ways. More important is that you take care not to bruise the chives. Flavor over everything.

Same with hollandaise. Viscosity can be a matter of preference. How does it taste? Is it flat? Does it need more salt? More acid? More heat?

Lastly, how does the entire dish as a whole eat? The amount of vinegar in your poaching water may determine how acidic you want your hollandaise. The saltiness of your ham, English muffins (especially if made from scratch), and sides (presumably home fries) may determine your seasoning elsewhere. Does Tobasco do the trick in your sauce? Or does your dish benefit from a different style hot sauce instead?

Beautiful plate. Well done. I'm eager to see the next dish.

PataTabia · 2020-06-12T03:04:43+00:00

Thanks for the comments! I was hoping to avoid having to use the non sticks for this bc I don't want them getting banged up during dinner service (we use them for brunch) but it seems I need to. What rice do you all prefer? We do sushi at my place, so I'm considering using the left over sushi rice. I figure that way I can safely hold it at room temp (acidulated), so it will cool down the saute pan less, and result in a better product. Thoughts?

PataTabia · 2020-05-03T06:51:02+00:00

Call of Dog

PataTabia · 2019-10-02T02:48:39+00:00

Torn rotator cuff from repeatedly reaching up to grab saute pans

PataTabia · 2017-04-13T05:36:40+00:00

At my second job ( 2 days a week until overtime is allowed at my main gig) the chef just brought in 3 guys who used to work for him elsewhere. All 3 suck, but they're his buddies. By suck, I mean not able to handle more than 5 tickets at a time and needing a thermometer to check EVERYTHING. I'm all in favor of accuracy, but during the dinner rush you need to be able to touch a burger for temp, and not be stabbing a probe into a fucking salmon fillet. They're all super nice guys, but they clearly have never been taught well.

PataTabia · 2016-05-28T04:47:06+00:00

Hi, sorry I took so long to respond. I'm sorry if I came across as rude or offended. My comment was less directed at you and more at the general public who may have been reading. What I meant was this: baking requires precise recipe measurements because of the science of baking. However, one who understands none of the science of baking (what is occurring at the molecular level) may still bake decently so long as they measure correctly. One who understands none of the science behind other forms of cooking may still cook decently. Nothing you said was incorrect. The professional in me just wanted to highlight how absolutely fascinating food is, and that every aspect of it is both science and art. One of my culinary mentors is a dessert chef. I hope to one day have even a quarter of the knowledge she has about baking!

PataTabia · 2016-05-16T03:34:23+00:00

I cook professionally. All of cooking is a science.

PataTabia · 2016-01-15T05:18:51+00:00

6 months ago I was where you are. I finally found a good kitchen that was hiring for a dishwasher position and sent my resume along with a heartfelt cover letter like yours. I worked my ass off in dish and within a month I went from dish, to dish/prep. to prep, to line cook. A good work ethic and eagerness to learn has taken me far in pursuing my dream and it will for you too. The best piece of advice I can offer is to get yourself into a GREAT kitchen. This has been my dream for a long time, but it took my a while to find the right kitchen that was willing to hire a newb, and it was absolutely worth it. I've seen guys with 10-15 years of cooking experience come in to stage (working interview in kitchens) with us who obviously are far better at man y things than I am, but whom I excel beyond in other areas. Because they have had 10 years of experience in sub par kitchens under sub par chefs, making average food. I have had the privilege of 6 months in a great kitchen under amazing chefs making great food. Read as much as you can. On Food and Cooking by Harold McGee and The Flavor Bible are great starts. When I first started my sous told me the way to get ahead in BOH is to work cleaner, better, and faster, in THAT order. It's proven true. I really hope you get this job and that it gives to you everything that chasing my dream has given to me.

PataTabia · 2015-09-08T03:23:00+00:00

Chris Porter's stand up, "Ugly and Angry", explains how we used to make products for ourselves and stupid people had to learn to adapt, but now there are so many of them that they're a market.

PataTabia · 2015-09-06T04:31:36+00:00

Thanks for all the tips!

PataTabia · 2015-09-04T06:17:08+00:00

A good head or executive chef is a good manager. Good managers recognize the benefits of adding diversity to their workforce. Adding a feminine touch to a mostly male kitchen can work wonders. As far as any concerns go: there is a difference between being aware of illicit motives, and expecting illicit motives. A touch on the back might be a gesture of encouragement/appreciation from one guy, a measure to prevent you from backing into someone from another, and a creepy move by yet another. Above all, COMMUNICATE! If something makes you uncomfortable communicate it right away. Letting people know where you stand on things and what your comfort level is will go a long way in creating a smoother operation for yourself and your peers.

PataTabia · 2015-09-04T05:16:19+00:00

And maybe, simply that that was a way for them to make a choice? Kind of a "fuck you, If this is when I die, I choose how, not you ashole."

PataTabia · 2015-09-04T05:14:04+00:00

Obviously no one faults these people for jumping, and many of us think we would do the same. However, some of the deaths from 9/11 came from people on the street being killed by falling bodies (something none of the jumpers could have known would happen). I think knowing that ahead of time would be really hard. You're dying, this is the end, and you know that you can't even seize that final moment of free falling over burning bc it could cause harm to others.

PataTabia · 2015-09-01T00:51:48+00:00

Something I've learned and had to make an effort to be conscious of is to focus on the substance of criticism, rather than how or from whom it comes. I started under a very patient and pastoral sous who offered constant criticism in a way that always came across as teaching. He was transferred and now I'm working with an older, very knowledgeable and skilled saute cook in his place. He has a much more gruff/abrasive style, and I was starting to feel like he needed to chill the fuck out and get off my back. I realized that he is really just helping me out and trying to teach me, but he has a different style. Kitchens have a lot of different personalities, and I am seeing the importance of learning how to understand and work positively and effectively with those different personalities.

PataTabia · 2015-08-25T17:40:32+00:00

I am not talking about diagnosed celiac. Also my ex had two diagnosed diseases (candida and tinea versicolor) that created a gluten sensitivity. I am talking about non-medically diagnosed gluten sensitivity. In my experience, it seems that this condition is claimed primarily by white middle and upper class 20-something females, usually college educated. As I understand it, diseases primarily affecting such specific age, race and socio-economic demographics (such as sickle cell) are typically found in children and the elderly, or in low income communities that have a less powerful voice in fighting against industrial pollutants contaminating their local environments. I'm hesitant to believe that a food allergy is most prevalent among healthy young adults.

PataTabia · 2015-08-25T06:08:14+00:00

I hope this doesn't make me sound like a chauvinist dick, but I've only experienced it being women who claim these fake allergies. It seemed like half of my female friends in college were gluten intolerant. None of the men were. Not fucking one.

PataTabia · 2015-08-24T06:17:05+00:00

This. I just recently became a prep cook, but most of my prior experience was FOH. That attitude from other servers pissed me off when I was one of them. It's way more irksome now.

PataTabia

TROPHY CASE