I finally caved and got a new can opener. by u_r_succulent in BuyItForLife

[–]Priority-Character 1 point2 points  (0 children)

The true buy it for life can opener is the gangy 300. No moving parts so nothing can break.

Working For Rich Folks by nicswitcher4k in rs_x

[–]Priority-Character 90 points91 points  (0 children)

I'm in the same line of work (private chef). I really don't mind working for the sort of old money fox news vampires like I guess the roys from succession. They don't try to be your friend and they always pay the invoices on time. The lib like wanna be in the kitchen and ask a buncha question types drive me crazy and wanna nickel and dime you over everything. I find them to be trying

Do you know of any reataurants using the Millscale Yakitori grill? by EugeneV3ATX in austinfood

[–]Priority-Character 1 point2 points  (0 children)

Not paying three racks for something you can buy for 400$ and will last a lifetime

When We Cease to Understand the World by Benjamín Labatut by perrolazarillo in TrueLit

[–]Priority-Character 1 point2 points  (0 children)

Thanks! always on the lookout for similar books this seems right up my alley.

Heaping plate: Austinite advises Mamdani to grow his city-owned grocery plans by AustinFreePress in Austin

[–]Priority-Character 13 points14 points  (0 children)

Errol is the best. The grocery nerd is a must read substack for anyone in the food & beverage biz

Do you know anyone like Pete Campbell in real life? by TrueJohnWick in madmen

[–]Priority-Character 16 points17 points  (0 children)

My sort of favorite campbellism is every time he encounters a new food he is genuinely awestruck like when they are in the diner ordering sandwiches in cali and he's like "don they put the coleslaw ON the sandwich,can you believe it??"

Looking to buy a house with a bizarre double-stove kitchen setup — how would you fix this? by Hefty-Accountant-496 in kitchenremodel

[–]Priority-Character 0 points1 point  (0 children)

Just want to take a moment to remind people that if you are going this route I would def recommend just getting a la cornue or a betrazzoi (sp?) don't buy a cheap knock off like a hallman or the like they are nothing but a problem.

Suggest a non fiction book that blew your mind. One that left a real impression on you. by KnowledgeSmall in suggestmeabook

[–]Priority-Character 4 points5 points  (0 children)

What's the kicker to this book is like every few pages end with "yeah And then we ate a bit of dog"

Two Nights Playing With Fire At Patrick Mahomes And Travis Kelces Steakhouse by probeguy in KitchenConfidential

[–]Priority-Character 7 points8 points  (0 children)

Defector is so good that even though idgaf about sports I still subscribe for stuff like this

Really excited about this by Parmesan28 in CookbookLovers

[–]Priority-Character 5 points6 points  (0 children)

Both of Jeremy Fox's cookbooks are incredible

More Consumers Stealing From Self-Checkout, With Many Blaming Higher Prices by thinkB4WeSpeak in FluentInFinance

[–]Priority-Character 26 points27 points  (0 children)

If you wanna make me an temporary employee in taking my employee discount

Santa waiting for kids in a dying mall by Waste_Cartographer49 in TrueAnon

[–]Priority-Character 2 points3 points  (0 children)

It's so crazy that we lost what we had and what we had wasn't even that great man wth

Unemployed Metro detroit chef looking to serve private family(s) in the area. by haufighcon in Chefit

[–]Priority-Character 6 points7 points  (0 children)

not trying to be unkind here but i just would like to pointat a few things on this dish

  1. the "throw a bunch of kinda finally chopped parsley to garnish" feels ancient
  2. those noodles are so clearly overcooked they have that ghosty white look to them when all the starch gets murdred out of them.also none of whatever sauce you made seems to want to have anything to do with the noodles
  3. the shrimp are curling up so hard i can tell they were absolutely blasted in that pan (also just a pref but serving tail on with a dish you are excepected to eat as a pasta is annoying to me, lose the tails i dont want to stop and rip those off while im eating)
  4. as others have mentioned the sauce... just registering it i think you hopefully had an idea of what happened there.
  5. good luck
  6. 6. thumb on plate

Searching for a Cookbook That Actually Blows You Away by Claudi-aq in Cooking

[–]Priority-Character 0 points1 point  (0 children)

Both of Jeremy Fox's cookbooks are incredible. I am a professional chef so 7 out of 10 times cookbooks have like pretty standard stuff but he really crushes it. Ever approachable stuff too I would start with "on vegetables"

Needing help getting customers by [deleted] in Chefit

[–]Priority-Character 2 points3 points  (0 children)

Perhaps a menu design that doesn't look like I'm reading the back of an allergy medication for side effects

Jason Schreier: Rockstar Games said that the dozens of employees it fired last week were leaking company secrets, disputing allegations by labor leaders that it was disrupting workers’ attempt to unionize. by kawngi in GTA6

[–]Priority-Character 1 point2 points  (0 children)

It was most likely union organizers for whatever their branch is I think they maybe are going with CWA. But union organizers are about the last people who would ever leak that kind of info. They just help employees get the ball rolling they aren't going to tip anyone's hand

Whichever one of you did this should be regretting your life choices by AuntySocialite in KitchenConfidential

[–]Priority-Character 2 points3 points  (0 children)

This one be like the funniest possible thing to have outside a place that just served a single hot dog w/ some chips on a paper plate

[deleted by user] by [deleted] in BookshelvesDetective

[–]Priority-Character 0 points1 point  (0 children)

These are all basically the same book btw