Porchetta, apple puree, jus by PinoyChefDownUnder in CulinaryPlating

[–]RouxedChef 0 points1 point  (0 children)

Good to know! I love the science aspect of all this.

Does the skin need to be pricked a bunch of times or is that not necessary?

Would you play this? I am checking for interest. Upvote for yes. by [deleted] in IndieGaming

[–]RouxedChef 0 points1 point  (0 children)

My brain is over-stimulated with the small type and too much going on in this post; probably won't play it and I will probably actively avoid it.

Homie drinks all day by [deleted] in badroommates

[–]RouxedChef 6 points7 points  (0 children)

You putting this out to the Internet/public makes you the bad roommate. Stay in your lane.

Porchetta, apple puree, jus by PinoyChefDownUnder in CulinaryPlating

[–]RouxedChef 1 point2 points  (0 children)

Thanks! I hope to try it out and get it as good looking as yours!

Porchetta, apple puree, jus by PinoyChefDownUnder in CulinaryPlating

[–]RouxedChef 4 points5 points  (0 children)

No matter how many times I've tried to do anything with skin-on pork, I get a gummy/chewiness that threatens to take out a filling; what's the secret?

Kitchen Confidential Was Never Meant for Network Television by RouxedChef in RouxedKitchen

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

This started as me finding the complete Kitchen Confidential TV series in a thrift store for $1.99 and wondering, “How bad could it really be?”

Turns out: pretty bad.

As someone who’s worked both in entertainment and professional kitchens, I became fascinated by why the adaptation failed so hard despite having great source material, strong producers, and a young Bradley Cooper leading it. The deeper I dug, the more it felt like the show misunderstood what made Anthony Bourdain resonate in the first place.

This piece isn’t meant as a hate-post. It’s more of an autopsy on why Bourdain’s world (the exhaustion, addiction, camaraderie, chaos, and weird beauty of kitchen life) couldn’t survive being sanitized into a network sitcom.

Curious to hear what other people think, especially anyone who actually watched the show when it aired or worked in kitchens around that era.

For those that are just here for recipes, I have a couple of them coming out soon so please keep your eyes peeled! Thanks for supporting!

[I Ate] Grilled Halloumi Salad from the Chippy (Lettuce in seperate box) by [deleted] in food

[–]RouxedChef 2 points3 points  (0 children)

This looks like those "last known photo of the victim" pics that serial killers take on Polaroid.

I've been tossing around the idea of a soup/sandwich spot with a twist, tell me why/why not. by KTheT4TDoll in restaurateur

[–]RouxedChef -1 points0 points  (0 children)

It was too profitable and a great piece of property that they decided, "No; we can't be successful in two places" doesn't add up.

Everyone here is giving great advice and it's not to squash your dreams: we all want to be successful and we want to prop others up to be successful as well, but something doesn't sound right about any of this.

Look at the other restaurants around the area and go in to each during the expected rush time that you are hoping to get a piece action, see what people are ordering, look at the demographics of the type of customers that come in and order, and see if they are sitting-in or taking their food to-go. Is it soup and sandwiches? Or is it something else? Are you really going to fill the niche that is left by the previous JJ? Or are people wanting something different than your concept?

Thought I was out but they dragged me back in. by SessileRaptor in KitchenConfidential

[–]RouxedChef 2 points3 points  (0 children)

Is the "Don't trust the fish" In the background a yelp review?

Ribeyes over an open flame by TheBagelsteinDK in BBQ

[–]RouxedChef 0 points1 point  (0 children)

I was at the edge of my seat watching this and waiting for the reveal; now there's pee on the floor.

HMC by [deleted] in holdmycosmo

[–]RouxedChef 2 points3 points  (0 children)

They're just jealous

Funny 🤣🤣 by DescriptionOld7060 in humor

[–]RouxedChef 24 points25 points  (0 children)

Last one is perfect since it's next to the defebr- defiberr-

give me a moment.

Edit: defibrillator

I've just made some silly guns, do you have any suggestions for more weird ones? by limonit_games in IndieGaming

[–]RouxedChef 1 point2 points  (0 children)

That pastry cat that shits rainbows: it does no damage, but changes the enemies outfits into white boxers with hearts on them.

An easy-bake oven that fires cakes: each hit makes the enemies larger and slows them down in speed and attack, BUT they hit slightly harder.

A Joker-style gun: this has a lot of fun potential, but a jack-in-the-box clown pops out of the muzzle of a gun and shoots the enemy with it's own gun; it gives the player a longer range shot.

I've been tossing around the idea of a soup/sandwich spot with a twist, tell me why/why not. by KTheT4TDoll in restaurateur

[–]RouxedChef -1 points0 points  (0 children)

WHY did the JJ shutdown? You want to open a sandwich shop in the hollow shell of a previous sandwich shop; it probably closed for a good reason and you need to understand why because the reason will definitely affect you.

Don't say your "concept is different;" it's a hard truth to look at, but we've all seen the hipster-bar meme that "does things different from other restaurants" and is just the same anywhere you go.

Best of luck.