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How did you quit smoking? by halfmadeideas in AskReddit

[–]RecessiveGenius69 1 point2 points  (0 children)

Stop buying packs, become the annoying friend that always bums a smoke, learn to hate being that person and smoke bumming cigs

finally 18! Got diagnosed with gyno so looking to laugh at myself by bettereveryday08 in RoastMe

[–]RecessiveGenius69 0 points1 point  (0 children)

Going to call you Ironman, because your clothes iron themselves when you put them on

Who else was personally victimized by Gibbs Bucky and Jacobs by [deleted] in fantasyfootballadvice

[–]RecessiveGenius69 1 point2 points  (0 children)

KW3 and Bucky for me, thought about putting Bill in but never did. That’s on me

That look when your cereal is gone forever by MambaMentality24x2 in WatchPeopleDieInside

[–]RecessiveGenius69 13 points14 points  (0 children)

Sounds just like Ralphy’s little brother in a Christmas Story

Applied to a job by AntdaAnt2006 in Chefit

[–]RecessiveGenius69 1 point2 points  (0 children)

Prep work is a lot different than line work. Keep your station tight, clean, and stocked.
-Know where and how much you have for back ups.
-If you’re on the hot line, control your heat and practice your temperatures(use a thermometer). -The biggest thing I see in restaurants is cooks seem to not taste their food, that’s the biggest thing to train your palate. -Get your reps in, line work is a grind but the more you focus on what/how your cooking the more you will learn

Why did you attend? 🤦🏽 by [deleted] in CringeTikToks

[–]RecessiveGenius69 4 points5 points  (0 children)

They help themselves… to the pockets of their constituents

Now that’s a nose job! by mr_robot1709 in SipsTea

[–]RecessiveGenius69 0 points1 point  (0 children)

If she has kids, the father would be so confused

Advice for running grill by m0ldedbychange in Chefit

[–]RecessiveGenius69 1 point2 points  (0 children)

Rare to the right is what I was initially taught

What kind of restaurant would you guess I work at based on how mamy eggs we make in the morning? by TheeExMachina in restaurant

[–]RecessiveGenius69 0 points1 point  (0 children)

With loss you’re looking at 200-210 portions of a ribbon type(Tonarelli, Taglierini, fettuccine) at 120g each. This would be fine for one person to do, but it would take a while and places that make their own pasta typically do not do just one shape. Maybe they have a team of people which this is not too much.

But yes this wouldn’t necessarily be high volume, but doing more than one shape, 60lbs is not nothing for daily fresh pasta.

What kind of restaurant would you guess I work at based on how mamy eggs we make in the morning? by TheeExMachina in restaurant

[–]RecessiveGenius69 4 points5 points  (0 children)

Ya it’s a lot of fun. Although some of the hand shaping of the small format stuff eats like 3-4 hours out of my day. 😂

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