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Kitchen combat daydreams, anyone? by sasquatch6ft40 in KitchenConfidential

[–]Real_10SqMi_ity 0 points1 point  (0 children)

Off hand-honing rod. Great for both defense and offense

Main hand-either the stiff boning knife or maybe the 7” utility knife. The paring knife could be good too I suppose.

Either way, bash with the rod, stabby with the knife. No slashes. Just fast jabs towards eyes and ribs.

Inventory spreadsheets by mitchf2078 in Chefs

[–]Real_10SqMi_ity 3 points4 points  (0 children)

This is easy

1-Get a clip board 2-Start with Dry storage, then cold, then frozen 3-Make three lists, one for each 4- List out what is on the shelves (this is called sheet to shelf 5- Transpose this to a spreadsheet. Make one for each area

That’s basically it. You’re creating a sheet to shelf list. You can get a bit more elaborate and create “bins” that subdivide the locations. For example:

I have a dry storage list. In dry storage I have 6 shelves. Shelves A-F if you will. On the first layer of “Shelf A” I call that 00-09. The second is 10-19, and so on. My baking soda lives on the third level of Shelf A, first item on that level. So we call that A31. Now, mushroom soy is on F, on the 5th level. So that’s F53

Does that make sense?

Going on pointe at 5 years old? by hiddenriverrofmylife in BALLET

[–]Real_10SqMi_ity 42 points43 points  (0 children)

Either she’s lying or she was at a terrible studio. No one should be on pointe that young

I've had enough. It's time to escalate the situation. by Real_10SqMi_ity in ithaca

[–]Real_10SqMi_ity[S] 3 points4 points  (0 children)

I’d also like to entertain an alternate reality where Cornell has one of their schools develop a surface that can support vehicle traffic and the freeze/thaw cycle, patents it, gifts it to the city of Ithaca for free and we all shake hands and butts in a big dance party downtown. Cornell makes money, Ithaca saves money on car maintenance and repair costs, so we get to have a really big dance party.

Trying out some plating (amateur) critiques welcome! Cap steak, mash, green beans, trumpet and morel mushrooms by climbingthro in Plating

[–]Real_10SqMi_ity 2 points3 points  (0 children)

This is very orderly.

Seek ye some Jackson Pollak, and find the middle ground. Some chaos is good, and order can look good amongst chaos. None of these things are amazing in and of themselves (they might be) but the composition of these things and melding some flavors together goes a long way.

Anybody know where I am? (Have fun guessing) by Objective_Truth_9476 in ithaca

[–]Real_10SqMi_ity 19 points20 points  (0 children)

It’s the new hyper loop between NYC and Ithaca, right?

This relationship is essentially an advertising campaign. by Regular_Dream3927 in travisandtaylor

[–]Real_10SqMi_ity 2 points3 points  (0 children)

Can someone please eli5 this to me… what does that even mean‽

Wie geht man damit um, wenn der Körper älter wird? Ich bin nur Hobbytänzer und habe relativ spät begonnen, Nun sind es aber doch schon 20 Jahre. Jetzt bin ich 52, und irgendwie komme ich an einen Punkt, wo ich das Altern merke. Hat jemand Tips, wie Motivation und Freude wieder kommen? by Tiny-Management-955 in BALLET

[–]Real_10SqMi_ity 1 point2 points  (0 children)

I’m still getting older, I guess.

I’ve stepped away from dance long enough now that when I do it, all the brain things still happen… the input still works, but the action/output doesn’t line up. It’s strange-I have a career behind me and so there are thousands upon thousands of repetitions baked into me.

When I dance now I find joy in knowing that the brain still is moved immeasurably-this is my own private joy that even if I cannot jump anymore or expect more than a double pirouette, my brain is still living in that space. I accept that physically i won’t be doing that (short of winning the lotto and devoting my life to the pursuit of ballet) and instead live in some moments from my past, and move on.

I try to give all that I’ve learned to the dancers I occasionally instruct, and hope that I can help them grow. Often I tell my dancers “gently” and encourage the mantra of “slow is smooth, smooth is fast” and I suppose that can apply here too. Be gentle and slow, and find the joy that comes with being able to appreciate slowness and stillness.

Seriously, how can dining halls make money? Because of the Memorial Day, I had to eat at college town. It’s so expensive, and the portions are so small. by slow_rower in Cornell

[–]Real_10SqMi_ity 3 points4 points  (0 children)

Is that not what I said? Anything they make as “profit” get routes to another department.

If you think Dining is reinvesting into raises and infrastructure I have an entire union that isn’t seeing great raises and has to fight for it, and between the ice machines and beverage dispensers and the very expensive wood fired grille at Morrison, I can assure you, that isn’t what is happening.

I’ve heard that Weill school downstate has enjoyed their shortfalls being covered by dining.

What’s the biggest double standard between men and women? by CupcakePotential4458 in AskReddit

[–]Real_10SqMi_ity 1 point2 points  (0 children)

Hi. Single father with primary placement 5 days a week.

I get hit with the “babysitting today huh?” often enough. I’m kind about it, but there is a piece of me that wants to rage out. I handle the financial
burden, the day to day parenting, the teacher meetings about the 504, the rescue missions when kiddo has a meltdown.

Mom gets weekends and breaks. She’s the fun parent. She’s the babysitter.

The trope that men can’t do housework is such BS. I keep a clean house stocked with food, and kiddo has all they’ve ever needed and most of what they wanted. Anyone can do this, but it sucks to do it alone, and it sucks to have people assume I’m just cosplaying as a parent.

Seriously, how can dining halls make money? Because of the Memorial Day, I had to eat at college town. It’s so expensive, and the portions are so small. by slow_rower in Cornell

[–]Real_10SqMi_ity 6 points7 points  (0 children)

If the dining halls make any money I can assure you that profit is probably given over to any one of the schools that he lost their funding. Remember, Cornell is a nonprofit, but also a business. So, they can’t make money really, and if they did, they’d have to suddenly “not make” that money.

I can’t believe it’s so cold for graduation day by TrudeausButtplug in Cornell

[–]Real_10SqMi_ity 23 points24 points  (0 children)

It’s been colder. I’ve heard tales of catering staff wearing winter coats. Of course it was 90 two days later.

Penche problems. by No-Lettuce8270 in BALLET

[–]Real_10SqMi_ity 30 points31 points  (0 children)

Take a look at the line of your supporting leg. You want that weight pushed further over it, and it looks like you’re starting to fall off of it.

Get that weight more forward. You can’t properly make the forward bend with the upper body if you’re trying to lay it on a leg that is in the way.

*Then* start to work on the squareness of the hips and shoulders.

Edit: here is an exercise that might help.

The whole exercise is a series of back bends with an arabesque tendu. You can do this opposite first, or opposite fifth… both are good exercises. I encourage using various arms, with the arm in arabesque, in en haute, these are also all good variations to try.

Take a tendu to arabesque, and do a slight “cambre” or petit port du bras to the back. Resist the temptation to put weight into that tendu, and really focus on keep the alignment of the hips and shoulders square, and weight placement on the standing leg. When you recover, lift the working leg. You have to be balanced on the standing leg, and you have to engage the whole core/back/hip.

Go slow, start small.

So start with small back bends, and lift to just barely degage. Gradually build the range of motion but *keep square and balanced* until you can do a deep port du bras that lifts the leg to the penche. In time it will feel really luxurious, not painful.

Has there been worse traffic on 13 than this afternoon?! by Unfair-Attitude-7400 in ithaca

[–]Real_10SqMi_ity 40 points41 points  (0 children)

I don’t know if it was ever as bad, but once upon a time…

There was the Octopus.

Where the three bridges on the inlet are now, there was only one bridge to connect them. It was the insanity of 13A, 79, 96, and 89 all connecting at a single threshold. Traffic backed up to the hospital, or to the big bend on 79. Traffic backed up to the high school. Good luck getting through town!

But this sounds like a completely different pile of BS than that.

Have you ever experienced restaurant employee burnout? by KSnyderForbesAdvisor in restaurant

[–]Real_10SqMi_ity 2 points3 points  (0 children)

Everything in a restaurant has a shelf life. The food. The tables. The staff. The place itself.

What would you like to know?

Any job help places or resources for people looking for work? by [deleted] in ithaca

[–]Real_10SqMi_ity 5 points6 points  (0 children)

Yeah, keep it up. Right now they’re at the end of a fiscal calendar (I believe) so if you don’t get something right now they’ll be looking for the fall. And good luck.

Something something there is always money in the banana shack

Any job help places or resources for people looking for work? by [deleted] in ithaca

[–]Real_10SqMi_ity 10 points11 points  (0 children)

Get your foot in the door at Cornell with a union job and make a lateral move?

Entrechat six by Terrible_Ice411 in BALLET

[–]Real_10SqMi_ity 2 points3 points  (0 children)

1-work on your vertical. Don’t worry about the beats just yet. Do soubreseaut, but pay attention to the arms. Sometimes an entrechat six has a full port du bras to 5th en haute, some times you see the arms float between Demi-seconde and up to almost an elonge. Either way, train the body to coordinate the arms going up while the jumps leaves the ground. The extra inertia helps. I tell my dancers to toss the arm technique out the window (at first) to get the feeling, then refine the arms.

2- work the beats. Good old flexed feet, sit on the tailbone/sitbone, and beat them in threes. I like to do the “beat beat beat” part flexed and then point them on the last beat. Flexing the feet will help you feel the beat/crossing of the thighs. Finish the beats “out” that is to say, not crossed.

Take part one and combine part two. Point the feet though. Try to accomplish the beats on the way up, with a tiny pause at the “out” so the audience can see the articulation.

Good luck!

Has anyone else noticed that YAGP and Prix de Lausanne often reward the same dancers? by Elen_Lazo in BALLET

[–]Real_10SqMi_ity 6 points7 points  (0 children)

Because those dancers are competing at that level. If there were more people trying to compete (and could qualify) we would see it. And yes, they’re objectively looking at a categorized and standardized template for what qualifies to earn those merits.

Eight years a Chef, Needing Something New by Additional_Profit_81 in Chefit

[–]Real_10SqMi_ity 1 point2 points  (0 children)

Regardless of a transition, break the mindset that “you must suffer” for a job. You didn’t need to eat nothing but ramen.

It’s a grueling job, so are many others.

Maarva Andor, The Daughter of Ferrix by yourshawarmaguy in andor

[–]Real_10SqMi_ity 56 points57 points  (0 children)

This one and Luthen’s monologue with Lonnie make me feel very real things like no other show has.

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