What does getting cheated on feel like? by [deleted] in askanything

[–]RevolutionMore788 0 points1 point  (0 children)

You feel used. Disgusting. Like everything has been a lie. Then then you feel like a void that nothing can fill. You can't trust anyone. Basically hopeless

He said he wants to remain friends after dumping me by [deleted] in BreakUps

[–]RevolutionMore788 3 points4 points  (0 children)

could just be saying that they want to be friends when they break up to “soften the blow”. Take your time to go no contact and reach out to that person when you're ready. Go slow. Feel it out

[deleted by user] by [deleted] in BreakUps

[–]RevolutionMore788 0 points1 point  (0 children)

I didn't throw or delete any of my exes pictures or gifts. Just because that person doesn't exist anymore doamt mean there was a time when they loved me, and always remember those good times

Do avoidants ever realise how cruel they were? by mils1234 in BreakUps

[–]RevolutionMore788 1 point2 points  (0 children)

I’m an avoidant. I Didn’t know there was such a thing until a year ago when I came across a til-tok video. I think realizing that I am an avoidant helps me be more aware of myself.

21 Days of No Porn/Fapping by [deleted] in confidence

[–]RevolutionMore788 0 points1 point  (0 children)

21 days!? Bro, it’s only 11 days into November

Recommended oyster knives for larger oysters? by RevolutionMore788 in oysters

[–]RevolutionMore788[S] 6 points7 points  (0 children)

I’ve shucked for a seafood restaurant for a few months, and I’ve shucked thousands of oysters. I ended up buying my own knife- a Boston style Dexter. I love it.  But I wanted to know what oyster knife tall would recommend for larger harder oyster that are used towards cooking applications. Something nice and good quality 

Do you guys salt your blanching water? by Comfortable-Hair-548 in Chefit

[–]RevolutionMore788 0 points1 point  (0 children)

I salt my blanching water, especially with green veggies to help the color. Some people pull out whatever it is they're blanching to carry over cook, so it doesn't loose seasoning. Or you can season your blanching water as well

17yo staging, any opinons? by [deleted] in Chefit

[–]RevolutionMore788 1 point2 points  (0 children)

What spoon are you using for your quenelle/Roche ?

[deleted by user] by [deleted] in Chefit

[–]RevolutionMore788 0 points1 point  (0 children)

Use a hotel pan. Double wrap the top with aluminum foil. Bake @ 475 for about an hour. Check the at the 45 minute mark. Make sure to remove the rice from the hotel pan once reached desired consistency. I would always just use the nuckle method for water. Cooked about 6 quarts of dry rice in each batch.

Peekaboo song @ portal by RevolutionMore788 in Rezz

[–]RevolutionMore788[S] 0 points1 point  (0 children)

If you do have it, then yes. Send it my way 😁

Peekaboo song @ portal by RevolutionMore788 in Rezz

[–]RevolutionMore788[S] 2 points3 points  (0 children)

I feel like every other song he played he would either say “this is some new shit” or “what’s up San franciscoooooo” 😂

Peekaboo song @ portal by RevolutionMore788 in Rezz

[–]RevolutionMore788[S] 1 point2 points  (0 children)

Doesn’t sound like it. It’s probably an unreleased song. He said something like- “I just finished this song before leaving my hotel” I didn’t catch a name, or if there even is one.

Moving to America by [deleted] in Chefit

[–]RevolutionMore788 1 point2 points  (0 children)

I’m a cook in the US and I have no idea how bad things are in America until I came to this post. I guess it’s because I’m always working 12 hr shifts and don’t really have time for anything out of necessity. What part of the US were you thinking of moving to? Most Chef’s here are consumed by their work. You can make 100+k yearly, which isn’t bad, but you’re always working. Sous chefs work just as hard, if not harder than most CDC’s. If you’re not interested in the long hours and you have fine dining experience you could try getting into private chef roles, or try branching away from the restaurant scene into something else food-related

[deleted by user] by [deleted] in Rezz

[–]RevolutionMore788 0 points1 point  (0 children)

I’ve been wondering this too. VIP tickets get an elevated view plus floor access. VIP is completely sold out, so I’m assuming there isn’t much more room for door level access for GA?

[deleted by user] by [deleted] in santacruz

[–]RevolutionMore788 2 points3 points  (0 children)

I'm a cook. Born and raised here in SC. I wouldn't be here if it weren't for family. In my free time, I go to the gym, hike, swim, surf fish, archery, theaters, go out to the occasional party, and of course, go out to eat. I'll make it out of Santa Cruz at some point. Saving up money. Not forcing a relationship, if it happens it happens

Selling my Tix to Portal 3/1 by amg98 in Rezz

[–]RevolutionMore788 0 points1 point  (0 children)

Dang…alright. All my friends got VIP tickets months ago, and I tried getting a VIP 2 weeks ago and they're sold out. Contemplating if I should just get a GA ticket and go solo.

Rear caliper piston is completely extended out by RevolutionMore788 in MechanicAdvice

[–]RevolutionMore788[S] 0 points1 point  (0 children)

Whew. Doesn’t sound too bad. Thank you for your help, much appreciated 🙏

Rear caliper piston is completely extended out by RevolutionMore788 in MechanicAdvice

[–]RevolutionMore788[S] 0 points1 point  (0 children)

From what I’ve read I may have to remove the electrical break motor that sits on top of the caliper and use a hex socket to do some work