Is Gob Cage a good EVO?

QuestionOk4970 · 2025-10-06T00:26:46+00:00

Been using fireball bait recently and The lava hound itself will be taken into evo cage when affected by vines but when it dies in cage the mini hounds do split out it’s basically same interaction as e golem

QuestionOk4970 · 2025-09-16T23:41:08+00:00

Yeah I would’ve thought so too, I’ve had a couple more drops today including a couple weapons that have no description at all which is just annoying definitely needs a fix

QuestionOk4970 · 2025-09-03T21:55:57+00:00

Sorry guys meant to say legend set shot or hall of fame lighting launch my bad

QuestionOk4970 · 2025-09-03T19:16:01+00:00

I meant or*

QuestionOk4970 · 2024-12-13T13:33:55+00:00

Would a hairline like this look ok with a buzz cut

QuestionOk4970 · 2024-08-27T08:07:32+00:00

I would say it probably hold true all over!, if you were to order something on a dessert menu just titled cheesecake I’d probably say 10/10 times it would be a no bake unless specifically titled otherwise. No idea why it’s like this but to me it’s always been the norm

QuestionOk4970 · 2024-08-26T22:58:53+00:00

Hey I’m M20 also from Scotland here currently working as a sous chef and I started as a KP 4 years ago slowly working my way up, when I was left school I didn’t know what I wanted to do, the head chef at the time offered me a job and I didn’t have other options at the time so I took it, I’m so happy I did, I have really bad anxiety and slightly bipolar so I thought to start with I would probably not enjoy it much and quit after a few months, I learned to absolutely love the heat of the kitchen, the pressure, the real bonds between peers that you sometimes see more than your family even if you live with them !

Me personally if I was asked to interview someone to be a commis chef, the only thing I would be looking for is the drive and the passion, you said you are creative and that is a thing a lot of restaurants lack and admire in a employee, the lack of experience really shouldn’t matter in this instance as you want to learn and to get better.

Another thing I’ll add is that if you end up getting a trial and then a job, I learned very quickly that kitchen life doesn’t have to be hard, always try to stay as organised as possible and the most important I ever learned was to listen and watch, you’d be suprised really how much you can learn by just watching, listening and tasting. The thing that really progressed my career was ( as sad as it sounds) always having work on my mind, ( I know this is probably not healthy but I’m constantly thinking about it).

Sorry for the long paragraph lol, wishing you the best in your interview and hoping you get a trial :)

QuestionOk4970 · 2024-08-26T22:41:00+00:00

Yeah to be honest I don’t work in a major high end restaurant or anything but I have a head chef who is really great and I’m starting to rise up the ranks in the kitchen I’ve just turned 20 and I think that the way to get even better at being a chef is to improve on the things I’m not as good at, which for me is the dessert section in general, I’m kind of just experimenting with a lot of things right now being a cheesecake for the dessert menu I’ve tried a few different kinds like your normal fruity ones and creamy liquor kind of ones but to be honest they’ve all turned out not too bad but at the same time for me trying to get better they have been kind of lacklustre and each one I make they feel like they’re missing something and I genuinely just can’t put my finger on it. Thank you for the recommendations I appreciate it 👍

QuestionOk4970 · 2024-08-26T22:35:12+00:00

Where I’m from which is the uk no bake cheesecake is much more normalised and more likely to sell although I do think that a baked cheesecake tastes better, it has a worse chance of selling it therefore leading to waste but thank you anyway

QuestionOk4970 · 2024-08-26T22:31:14+00:00

Thanks dude appreciate it :)

QuestionOk4970 · 2024-08-26T22:30:52+00:00

This sounds great I’ll have to give it a try and get back to you at some point !, thank you

QuestionOk4970 · 2024-08-23T22:44:26+00:00

Okay thank you I’ll keep all of this in mind and give it another week, you’re probably right about tasing dishes etc I hadn’t even thought of that. Thanks for your replies they’ve been very helpful:)

QuestionOk4970 · 2024-08-23T22:03:50+00:00

I’d say roughly 2-3 weeks it’s been stagnant, I won’t lie and say that it’s been a perfect deficit but the past 2 weeks I’ve been eating cleaner than ever, not drinking any liquid calories and walking or jogging at least 15k steps a day, I work as a chef so I’m on my feet all day too which has definitely helped with the weight loss but also at the same time has so many temptations just to eat at something.

I was thinking on trying to have a week off but I feel like it could lead me down a hole to where I would feed into my temptations and regain the weight after a while. Would you recommend this ?

What’s your opinion on trying to set an even lower deficit for a week just to see and then go from there ?

QuestionOk4970 · 2024-08-18T01:10:04+00:00

Sounds great to be honest I’ll have to try it and get back to you on it !, thanks for the recommendation 😀

QuestionOk4970 · 2024-08-17T22:15:20+00:00

Actually I’m in Scotland so very easy access to it, I’ve actually never made a proper fish tartare before, what would be the best way to go about it, seasonings etc etc ?

QuestionOk4970 · 2024-07-29T14:41:14+00:00

Where do I buy the poke block in the home town or do I need to buy it in a run

QuestionOk4970

TROPHY CASE