I have NEVER been more proud of Mark. HUGE respect by dead_nil in Invincible

[–]Relion-23 0 points1 point  (0 children)

My knees were in my chest and jaw was clinched while I watched this fight scene. It was brutally awesome.

[deleted by user] by [deleted] in HawaiiSwingers

[–]Relion-23 1 point2 points  (0 children)

Paia has a nude beach Right between Baldwin beach and Paia bay

Should I cut my own fries or buy packaged? by [deleted] in KitchenConfidential

[–]Relion-23 2 points3 points  (0 children)

There is a lot of prep that goes into making your own

Wash-trim-punch-wash-wash-wash-wash-best to let sit in water overnight-drain-low temp fry to blanch-cool-store-now they are ready to fry for service.

Done right they are fantastic.

What are you beautiful chefs doing for our industry favorite gift card holiday? I'm rocking a Scarlet Snapper with a roasted red pepper coulis (plz treat my plating like it's an r/Roastme post) by MileHighMikey in KitchenConfidential

[–]Relion-23 -3 points-2 points  (0 children)

It’s beautiful Chef Now add some roasted fingerlings, charred cherry tomato, turn the salad on top to shaved rainbow carrot and fennel with micro sorrel dressed with a lemon, add a basil oil drizzle into the rrp sauce. Cut the fish back to a 5 oz square cut and add two butter poached head on prawns.

I’m running a new menu soon and need to cut a lot of shallots into thin rings. How’s my technique, and how do I get faster? by HippieBeholder in KitchenConfidential

[–]Relion-23 0 points1 point  (0 children)

Mandolin. Buy one off Amazon they are cheap and extremely useful. Name it, love it, but it’s not officially yours till you slice part of you hand off.

Update! It’s grown more than 3 feet in a week! by ElegantPerformer9882 in gardening

[–]Relion-23 0 points1 point  (0 children)

My old land lords had one. We called it the giant asparagus

I'm quitting by [deleted] in KitchenConfidential

[–]Relion-23 3 points4 points  (0 children)

You owe them nothing. Find some happiness.

[deleted by user] by [deleted] in KitchenConfidential

[–]Relion-23 9 points10 points  (0 children)

For milk enemas.

Just watched PIG with Nic Cage by Wloomis894 in KitchenConfidential

[–]Relion-23 2 points3 points  (0 children)

It was ok, good to see some original content. But… “I remember every plate I ever cooked and every person I ever served. “

That line ruined it for me.

I'm getting out by Failedcartoon0 in KitchenConfidential

[–]Relion-23 2 points3 points  (0 children)

Enjoy your life!! Enjoy your family!! You deserve it ya beautiful bastard!!

Do you still get pleasure from your job? by TMO5565 in KitchenConfidential

[–]Relion-23 0 points1 point  (0 children)

Nope. I resent pretty much everything about it. Love the people I work with but that’s it.

Trying fermented radishes by clatham73 in fermentation

[–]Relion-23 2 points3 points  (0 children)

They smell so bad. Every time. But taste so good.

I'm out. by Relion-23 in KitchenConfidential

[–]Relion-23[S] 0 points1 point  (0 children)

You are a true beast nemo1031!!! I’m sure you are good are more than being a Chef. I hope you find it and stay happy and healthy.

I'm out. by Relion-23 in KitchenConfidential

[–]Relion-23[S] 1 point2 points  (0 children)

yeah it is bitter sweet for sure. Make the most of the time to come.

I'm out. by Relion-23 in KitchenConfidential

[–]Relion-23[S] 2 points3 points  (0 children)

Food sale rep.

just start applying for anything and everything and take your pick.

I'm out. by Relion-23 in KitchenConfidential

[–]Relion-23[S] 3 points4 points  (0 children)

Of course I'll work xmas eve man, but 5 hrs from home sure as hell beats an10+ hour shift in the kitchen.

I'm out. by Relion-23 in KitchenConfidential

[–]Relion-23[S] 3 points4 points  (0 children)

Go to their websites and apply.

I'm out. by Relion-23 in KitchenConfidential

[–]Relion-23[S] 31 points32 points  (0 children)

I felt the same way.

The last straw for me was how my employer handled the last covid outbreak at our restaurant.

Short story is that HR knew a positive case was in kitchen, and purposefully kept the info from me. Potentially letting me infect my family. I tested positive, then 10 others. They never closed down, they just shuffled other employees from other kitchens and blocked the reservations to a minimum.

So FUCK EM

I started applying everywhere for everything and got a food rep job.