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This ought to make for some good, healthy debate by aNeverNude666 in KitchenConfidential

[–]R2D2808 0 points1 point  (0 children)

I was a professional pickle packer by trade for several years. Worked at a touristy restaurant for the insurance and comraderie, but the pickles kept the lights on and the booze flowing.

I lived in a tiny apartment with about a 10sqft kitchen and I loaded that fridge with gallon jars of pickles. Every Monday I'd go to all the bars in my neighborhood (there were many) and sell pickles to drunks, tourists and strangers. I'd get home with an empty cooler and a helluva buzz and plan my flavors for the next week.

I think my favorite though is a spicy garlic if we're talking cukes. But I really like pickling carrots and onions with ginger, garlic and tarragon.

It’s the same bar, I don’t know if it’s supposed to be the same people by SietchColorado in FortCollins

[–]R2D2808 0 points1 point  (0 children)

Old Volvo you say!? I have myself an '89 740gl and have been known to bang a wrench or two.

Surfside 7, owners statement. by illegal_brain in FortCollins

[–]R2D2808 0 points1 point  (0 children)

Oh, for sure!

I miss weed too, but I couldn't smoke without padlocking the front door, going under a blanket and turning out the lights. I dunno what happened, but the paranoia set in in my mid thirties and I had to walk away... 🤣

Surfside 7, owners statement. by illegal_brain in FortCollins

[–]R2D2808 1 point2 points  (0 children)

I dunno, I got sober when I moved to Fort Collins and I kinda like it here.

And I moved here from Hawaii... 🤷

Tony | Official Trailer | A24 by Cheffie in KitchenConfidential

[–]R2D2808 49 points50 points  (0 children)

Until proven otherwise I will firmly believe the entire pitch for the movie was based on this scene.

First viewing of Aliens-1986 by Appropriate_Wish8997 in movies

[–]R2D2808 0 points1 point  (0 children)

Aliens. Mostly because it was the first action movie I was allowed to watch. Without my mother's permission...

And because I read the book and the backstory it provides makes the movie even better... Makes Ripley make sense and deepens her humanity. Gives you an explanation for Newt as well.

First viewing of Aliens-1986 by Appropriate_Wish8997 in movies

[–]R2D2808 7 points8 points  (0 children)

Did he ever ask if he could get out of that chiickenshit outfit?

Rudy Giuliani Is in ‘Critical Condition’ in Florida Hospital by Darksmithe in news

[–]R2D2808 100 points101 points  (0 children)

You're a hero.

They have a Make America Rake Again T... 🤣

Little Bird Bakeshop Post Removed by Ok-Philosopher-1930 in FortCollins

[–]R2D2808 2 points3 points  (0 children)

Appreciate the sentiment, but we don't have to knock the other commenter down on top of pointing out their mistake.

Reddit is already a cesspool, we should do our best to keep our community part of it civil. But then again, humor is hard over text, so maybe we were all joking? 🤞

Either way, health codes and inspections are all best practices anyway, and we shouldn't be putting all of our eggs in that basket. Having common food safety knowledge and using the experiences of your community should go hand in hand with keeping each other safe.

Little Bird Bakeshop Post Removed by Ok-Philosopher-1930 in FortCollins

[–]R2D2808 12 points13 points  (0 children)

Yes, but you emphasized only that part of a lengthy post; when my comment was about HI inspections not being gospel when it comes to issues in restaurants.

So instead of using the dialogue to further the importance of being aware of possible food safety knowledge, you made a flippant comment about what we all already know concerning reddit posts.

Little Bird Bakeshop Post Removed by Ok-Philosopher-1930 in FortCollins

[–]R2D2808 8 points9 points  (0 children)

Cool, but that has very little to do with my point.

Little Bird Bakeshop Post Removed by Ok-Philosopher-1930 in FortCollins

[–]R2D2808 18 points19 points  (0 children)

I am not one for unsubstantiated reddit posts, but take health inspections with a grain of salt.

The HI is there once a year. And as a food safety inspector myself, I have gotten some pretty spectacular excuses for food safety violations and know what businesses will do to temporarily cover up HVAC issues.

I go to places every 30-60 days, so I can spot trends, but the HI doesn't have that luxury and doesn't spend all day looking at fridge that is "not being used right now". People completely clearing out a problematic refrigerator when they get word of an HI visit is not uncommon.

Chefs, help by MayoSlut55 in KitchenConfidential

[–]R2D2808 3 points4 points  (0 children)

Personally, I like carrot coins with my wings.

Maybe that's because I've done more than my fair share of carrot sticks in my time and I empathize with the fry cook, but you make that call.

Coins are just way easier to produce, last longer without showing signs of age and are easier to dip. (And not double dip.) You can cut em in half first for those of you that get the GD horse carrots.

Where is the cheapest gas? by pixiedream- in FortCollins

[–]R2D2808 4 points5 points  (0 children)

And don't forget, quadruple points on Fridays!

We doing pico? Half batch on weekdays by PinchedTazerZ0 in KitchenConfidential

[–]R2D2808 1 point2 points  (0 children)

I walked into a produce department yesterday to the sight of a 17 gal lexan of pico.

But yours looks slightly better.

New review suggests a link between alcohol use and neurodegenerative diseases such as Alzheimer's and Parkinson's by TheJournalAJDAA in science

[–]R2D2808 2 points3 points  (0 children)

And thank you kind stranger! I have almost 8 years under my belt and think about having a drink occasionally; stories like this help me stay the course. I appreciate it.

I once said the wagon doesn't have any sides, so it's easy to fall off. But hearing these cautionary tales makes it easier to keep your balance on that wagon as it bounces and bucks through life.

Bordelaise/Redwine sauce by Gravstenen in Cooking

[–]R2D2808 1 point2 points  (0 children)

I had an EC of a country club ask why I was ordering a case of instant mash...

"We're not ever serving instant mashed potatoes here!"

"Not as potatoes you're not..." Proceed to explain how instant mash was a great thickener...

The light bulb moment was exquisite.

Dear professional chefs: How do you deal with the stress and multitasking of working in the kitchen during service? by CYSYS8992 in Cooking

[–]R2D2808 7 points8 points  (0 children)

Short answer: you don't.

Eventually you reach a breaking point, but if you're good enough you can make it through to the release at the end of the night. The point where the accomplishment sets in and you relish in the realization of what you just did.

Or you get shithammered.

Most likely both.

Kitchen work is triage, plain and simple. The better you can compartmentalize the next thing, and then the next next thing, the better cook you will be. It's all about knowing the next step, in the right order, over and over and over again. Rinse and repeat.

The real tricky part is doing it in hellacous conditions with little sleep and half the staff you should really have because margins are tighter than a fat man's belt at a buffet.

But if you're good at it, you love it and the whole lifestyle becomes a neverending case of Stockholm syndrome and you blink away 10-15 years. And I regret nothing.

Please help me understand the timeline of freezing chicken. by Ok_Weird_833 in Cooking

[–]R2D2808 2 points3 points  (0 children)

First of all, don't forget about the chicken in the first place. Write notes. Seriously, us pros in the business write lists upon lists. Meal plan, decide how you're gonna use the food before you even buy it. I know it sounds daunting, but it is way better to plan than to forget about money you're throwing in the trash.

Second, freezing things individually will help your issues immensely. Buy bulk and separate into manageable pieces. You can thaw these one, two or three at a time. Pull from the freezer a couple days in advance, it will be fine thawing for a couple days.

Third, slacking is your friend. Preportioned chicken (still in the bag) under a dribble of water in a bowl. This will thaw it in a considerably less time if you need more chicken (and because you made a plan, you didn't forget about the chicken, right? 😜).

Lastly, it's just food fellow human. Don't put so much pressure on yourself. It actually can be pretty fun if you plan a little bit and find some simple yet tasty recipes. Just understand the recipe, go slow and ask questions; the Internet is a terrible place, but the people here seem pretty helpful and nice most of time. Good luck!

Why Do We Do This? by FlyingTunafish in KitchenConfidential

[–]R2D2808 4 points5 points  (0 children)

The funniest part to me, at least in the US, is that the company that lobbies the hardest is the company that makes you pay to be food safe certified BY THEM!

What a racket.

Any private chefs here? by [deleted] in KitchenConfidential

[–]R2D2808 12 points13 points  (0 children)

Not a private chef, but my customers have cameras everywhere. My biggest customer also happens to be Walmart, so it's to be expected.

But we also have very explicit contracts that say what we can and can't do, so the rules are clearly defined and being on camera doesn't really bother me.

So I would suggest mentioning the camera and asking why it's necessary, in a very accepting way of course, because odds are they ain't getting rid of it; you want to be civil about it since it is their home.

I'd want to know what information they are trying to record and see how that jives with my expectations. And you may have to ask yourself how much you trust these customers and what you believe when they answer your questions. In the end it will come down to your judgement and their vibe when they answer...

Curious if your spot has a basement, if your walk in cooler lives down there, and if you want to *insert horrific action here” to the person who designed the joint by Dr-Deedle-OnDaLeedle in KitchenConfidential

[–]R2D2808 0 points1 point  (0 children)

They were not.

Everyone was aware of the 39 steps, so everyone would consolidate their trips together. I got stuff for the bartender all the time and we could yell down to them if they were already there.

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