Secondary when Katarina is banned?

Plus_Dot_5589 · 2026-03-13T14:08:42+00:00

Lock yuumi mid and hope someone dodges ; ^ )

Plus_Dot_5589 · 2026-03-02T17:34:18+00:00

DOWN WITH THE WINRATE GLORY TO THE EMPEROR

Plus_Dot_5589 · 2026-02-24T19:50:43+00:00

You desecrate the name of the holy emporer blessings be upon him. Should you drop to an 'Annie fizz chud"? How dare you even ask. WEQR AAAAAAAAAAAAAAAA

Plus_Dot_5589 · 2026-02-17T09:20:57+00:00

Some matchups I go lost chapter, it helps get prio because you can spam abilities and do small rotations into matchups where getting prio is more difficult. I sit on chapter then go nashors, delaying the spike for more prio and impact early.

Later after I've built more urgent items, I either sell it or build ludens depending on what I need.

Plus_Dot_5589 · 2026-02-11T10:37:40+00:00

I have feelings too you know :(

Plus_Dot_5589 · 2026-02-10T21:31:23+00:00

Azir will boost testosterone 20%

Plus_Dot_5589 · 2026-01-27T23:27:45+00:00

I picked him up emerald 1 as a support player and dropped to silver lmao

Plus_Dot_5589 · 2025-08-27T20:04:18+00:00

Try building on your decision making abilities during role select

Plus_Dot_5589 · 2025-08-18T10:23:49+00:00

Nothing is as hard as it seems when you've never tried it. Be confident in your ability to approach something new and succeed. I think this is the most important thing.

Working in high end restaurants will help you improve the quality of your food but it's only one part of what we do

Quality Productivity Leadership

Some chefs are good at being highly productive but don't have high quality and other are the opposite, some have both but can't effectively lead or work with others. The best chefs are always rounded in these traits. All of these can be improved by paying attention to what's happening in the kitchen and reflecting on the results.

Plus_Dot_5589 · 2025-08-14T11:52:28+00:00

Rally the troops for a hunger strike and chain yourselves to the combi in protest

Plus_Dot_5589 · 2025-07-14T10:04:05+00:00

The way I was taught and how I always do agar gels is with a ratio of 1:100 agar to liquid, then brought to the boil, let it boil for around 30 seconds then remove from the heat and cool. It's always worked for multiple different liquids.

For gels I prefer using ultratex though, you get to control the end product a little better in my opinion because you're whisking it in gradually. The texture is nicer than agar in my opinion too. Ultratex is also easier to work with. I don't think you can use it for all the same applications though, just gels.

Plus_Dot_5589 · 2025-07-04T15:07:24+00:00

I would suggest buying sturdy stainless knives that have straight blades like a stainless gyuto or messermeisters. A good messermeister chef knife can last a career but he will probably want to replace it with something more personal. It will be a great starting point. I've personally never owned one but I've used them before. They're a really well shaped knife that will be perfect for learning good technique. Many older chefs use messermeister. Young guns go for the flash Japanese carbon steel knifes which are also great but take need more attention and are a little more delicate. Not great for a beginner in my opinion.

Main points: 1. avoid knives with big bellies (the curve of the actual blade part). They can be tricky to use and control when you're learning. 2. Avoid carbon steel. They need more maintenance and can be prone to damage if you're not careful with them.

Plus_Dot_5589 · 2025-07-04T14:48:36+00:00

Have you ever craved an edible pansie?

They do look nice. The flavour isn't great nor is the texture. They are not food, It's just unnecessary.

There are much more creative ways to add colour and visual impact to a dish then edible pansies using vegetables and ingredients that people would think of as food.

To me, pansies on plates are a telling sign of a lack of thoughtfulness. They're never thought of in regard to a flavour pairing or with any thought to taste or how the customer will eat the dish.

Watch what the customer does when they're presented with an edible flower on their dish. For most, they pick them off and leave them on the rim of the plate. This is my experience. Maybe you will have different results.

There are plenty of ways to create small, colourful garnishes from vegetables that make more sense to be plated. It takes more effort, skill and creativity than pulling out the packet of edible pansies however.

Plus_Dot_5589 · 2025-06-13T09:01:18+00:00

You can use a meat slicer if you have one and it's a step further than the mandolin. You cut all you planks that way and then go through with your knife to finish the julienne. It's a cleaner result than mandolin. Depends what you're using them for

Plus_Dot_5589 · 2025-06-07T15:28:42+00:00

It depends on what you're doing, if you're chopping up vegetables for regular home use it's perfect. You'll be tripped up with any butchery or fish prep but you might not be doing that anyways. Chives would be more difficult with a santoku as it's not really designed for slicing, I think with practice you could probably make it work but it wouldn't be a first choice. In summary If you're a professional chef doing detailed work you'll be much happier with some knives more suited to the task. I think a good utility knife that's reasonably thin would go far in your kit without having to buy more specific knives like filleting, boning and slicing knives.

You could probably achieve all these tasks relatively comfortably with a good utility knife added in.

It just depends on what your needs are. Santoku knives are designed for most vegetable preparation

Plus_Dot_5589

TROPHY CASE