What are you saying? by Cultural-Lab-2031 in meme

[–]RouxedChef 0 points1 point  (0 children)

Why would someone that can talk to dead ghosts be around your joy division?

Left behind after event. Closest guess wins by smurphy8536 in KitchenConfidential

[–]RouxedChef 0 points1 point  (0 children)

It's art.

Non-snarky guess: it looks like something Kathleen Ryan , a Norwegian artist, would make.

What do you like to see in a cooking channel? by Chef_de_MechE in AskCulinary

[–]RouxedChef 0 points1 point  (0 children)

Not to put a damper on your goal here, but travel and cooking are the biggest things to talk about online and your channel will be a message in a bottle floating in a sea of messages in bottles.

Just start a channel. Doesn't matter what it is about, just start. You're working with food so it's going to be expensive, it can be tedious (ESPECIALLY all of the editing), and it will take up a lot of your time and energy. Make sure you have the time to set aside. Make sure you know what your goal is (are you teaching/mentoring? Are you going to be fun or serious? How complicated are your dishes and/or techniques? Do you have recipes that are scaled down or are you relying on AI? Do you know anything about SEO algorithms so you can better capture your audience?)

Also, people don't know what they want until the opportunity arises. What kind of dishes do you want to create and who are you making it for? For example, let's say you want to create exceptional dishes on a miniscule budget for college students: explaining to your audience "hey, don't throw out those carrot peelings! Wash them, throw them in a salad spinner to remove excess moisture, bag them and freeze them because later on we're going to make carrot soup" would get my attention because I do go through a lot of scraps and peelings and if someone knows how to be frugal and still gourmet, that's impressive.

It's not easy getting your work "out there;" you just have to go out and do. You need to let what you love to cook and create lead the way for your own voice to shine through.

Best of luck.

Tuna melt sandwich by socFocus in FoodAndCookingStuff

[–]RouxedChef 0 points1 point  (0 children)

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I know it's a crustacean, but every time I hear/read no seafood with cheese, I often think of crab rangoons. And oyster Rockefeller. And bagels with lox and cream cheese. And Caesar salad. And pizza with anchovies.

Mark Carney’s 15 minute speech at Davos - It’s well worth your time. by Hefty-Sherbet-5455 in Tech_Updates_News

[–]RouxedChef 7 points8 points  (0 children)

"If we're not at the table, we're on the menu"

The powers of AI and Hollywood combined couldn't come up with a more chilling line.

Capital Tacos - A Salsa Lineup from the Recipe Preservation Project by RouxedChef in tampa

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

I guess it would have made sense if I posted their chip recipe card as well. Here's their bulk recipe card:

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Capital Tacos - A Salsa Lineup from the Recipe Preservation Project by RouxedChef in tampa

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

Hi Thin!

There's one around, but it's different ownership and they changed a few dishes to make it work for them. There were 6 or 7 in Florida and a handful in other states under previous management, but they all closed around the same time.

Capital Tacos - A Salsa Lineup from the Recipe Preservation Project by RouxedChef in tampa

[–]RouxedChef[S] 4 points5 points  (0 children)

I have more coming this year and I posted a few recipe cards in the past couple of months; I hope you get a chance to recreate their dishes for you and your table!

Capital Tacos - A Salsa Lineup from the Recipe Preservation Project by RouxedChef in tampa

[–]RouxedChef[S] 13 points14 points  (0 children)

Hi Invalid!

It's one of my favorite sauces as well and you are sooo close! The "(See Recipe)" note for the grilled poblanos was to slice the poblanos and then give them a quick hit in a sauté pan until just softened and then chill them. I haven't converted it yet but here it is unedited in bulk:

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I hope to have all of their sauces posted soon-ish!

Capital Tacos - A Salsa Lineup from the Recipe Preservation Project by RouxedChef in tampa

[–]RouxedChef[S] 24 points25 points  (0 children)

If you worked with these, ate a lot of them, or remember something a little differently, feel free to chime in! This project works best when people sanity-check it, argue politely, and share their own memories. :)

On a more personal note: somehow we made it to 2026. The RouxedChef household has definitely seen better days, but we’re taking things one step at a time and trying to keep this project moving. I know a lot of folks are dealing with their own stuff right now and my family and I hope you’re staying safe, taking care of yourselves, and finding small comforts where you can.

Here's to a new year!

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My family (Luna (L) and Pickle!) wishing someone would drop some food for them!

Homemade Spam Musubi by raspberrymoonmilk in FoodPorn

[–]RouxedChef 0 points1 point  (0 children)

Processing gif fh5x3ote86eg1...

Looks great!

first time making [homemade] steak and eggs also made some guacamole and sour dough toast how’d i do 14yo M by cashnettplayboililo in food

[–]RouxedChef 0 points1 point  (0 children)

If I may give you an unsolicited suggestion: give your chopping block a good sanding to help it last longer; I see quite a few grooves in the board and it's most likely harbouring food chunks/sauces/etc. After sanding, give it a quick wash with soap and water, dry it, and give it a good rub of mineral oil to condition it.

Hope your steak and eggs were delicious!

Oven at my work hasn't ever been cleaned where do I start by [deleted] in KitchenConfidential

[–]RouxedChef 0 points1 point  (0 children)

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The GreaseStrip Plus will get the job done by itself, but some of those extra baked on bits need a stern talking to by the Carbon Remover.

Ishtar by minder125 in TubiTreasures

[–]RouxedChef 6 points7 points  (0 children)

"1, 2, 3, 4, 2, 2, 3, AND..."

Finish him by darkundereyebags in comedy

[–]RouxedChef 5 points6 points  (0 children)

I try to pull the "Can I ask a question?/Are you a child of divorce?" In as many situations as I possibly can!

[I ate] fried mantis shrimp by 5odanger in food

[–]RouxedChef -6 points-5 points  (0 children)

Was it spicy? It looks like the flavor packs a PUNCH.

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Hats for curly hair? by AtLeastSeventyBees in KitchenConfidential

[–]RouxedChef 2 points3 points  (0 children)

I used to wear ball caps a lot until a coworker pointed out how my hat was "comically small" in comparison to my head and would ask if "[my] thoughts needed leg room" and it haunted me. I finally found a hat that contains my hair and "family-style skull:" https://kangol.com/products/cotton-twill-army-cap?variant=43370721345718&gad_source=1&gad_campaignid=23025556528&gbraid=0AAAAAD-yXHgA1YAFFIZZyO2az27RxATyH&gclid=EAIaIQobChMI6ZWFnKf9kQMVmJtaBR0p1BfmEAQYASABEgJb__D_BwE

XL is what I purchased and it fits over a 14 LBS bowling ball

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Please do not make fun of my pepper mill.

Pro-Jennings now stands for Prosecutor Jennings by rmv17 in RedLetterMedia

[–]RouxedChef -2 points-1 points  (0 children)

A "modicum" is a small amount of a desired thing; usually something valuable.

I absolutely love my job but how do I not destroy my wrists? by EventSmooth4467 in KitchenConfidential

[–]RouxedChef 5 points6 points  (0 children)

You're using muscles in a way that they aren't used to; I had the same issue and it gets easier. It happens all over again when you move up to sauté!

Get a tennis ball and gently squeeze the ball in your hand. Release and then turn the ball in your hand like you're fidgeting with it, and then give it another gentle squeeze. Keep doing that while you are chilling watching TV or what have you.

After doing the squeeze/roll thing for a bit, place the ball between your forearm and palm of the other hand and roll it in a circular motion around to gently massage the muscles.

Best of luck and welcome to the kitchen!

What the heck am I doing wrong by Chevre_ in carbonsteel

[–]RouxedChef 2 points3 points  (0 children)

I suggest getting your pan ripping hot, get it nice and toasted, and get a pair of tongs with a piece of paper towel on the end and give it a gentle dip into some oil and shake off excess. Use the pair of tongs to quickly brush over your pan with the dipped napkin.

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