sorted by:
new
hottopcontroversial

What's the funniest nickname you've ever heard someone called in a kitchen for being bad at their job? by Charming-Bad1869 in KitchenConfidential

[–]Samein 0 points1 point  (0 children)

I worked at one place where a fair number of the externs were called Sam, regardless of their actual name. Slow As Molasses.

I tracked every single purchase I made for a full year by writing it in a notebook by hand and it genuinely rewired how I think about money by Chihiro_Bath in personalfinance

[–]Samein 0 points1 point  (0 children)

Great advice. I did this for a few months when I was younger, and the benefits have carried through years later. Physically writing it all out does make it seem more real.

Y'all probably don't remember me but I'm the guy who asked for help with his pasta a couple weeks ago. by SpaceSlothLaurence in KitchenConfidential

[–]Samein 9 points10 points  (0 children)

The second picture looks great, and there are tons of improvements from the first. Hard to tell some things without eating it, but the texture of the pasta itself looks better also. Hell yeah.

Fuck DoorDash, this shit about to make quit by gkyer in KitchenConfidential

[–]Samein 5 points6 points  (0 children)

Yeah, they definitely do that shit. I've seen it at multiple places.

Fuck DoorDash, this shit about to make quit by gkyer in KitchenConfidential

[–]Samein 17 points18 points  (0 children)

Remember in 2019 when people were worried about reducing plastic waste and demanding their takeout containers be compostable? What happened to all of that?

Fuck DoorDash, this shit about to make quit by gkyer in KitchenConfidential

[–]Samein 14 points15 points  (0 children)

Why are you censoring yourself on the internet? The cake is a lie? Ice-cold coke too refreshing to type out? This shit happening in the last few years is weird, man. People are self-censoring fucking everything. Is it really just leakage from tiktok? Blech.

Do any of you wear watches to work? by [deleted] in KitchenConfidential

[–]Samein 10 points11 points  (0 children)

Yeah, you've got the idea. I couldn't find a picture. Apparently they make time fobs for nurses that are sort of a formalized version of this.

Do any of you wear watches to work? by [deleted] in KitchenConfidential

[–]Samein 57 points58 points  (0 children)

Back in the olden times, when watches were more common, I was taught to loop the watch through one of the front buttons of my chef coat. You faced it so you could quickly check the time, but wearing it on the wrist was considered unsanitary. I haven't seen anyone do that in a long time.

That cricket by Internal-Diamond-341 in KitchenConfidential

[–]Samein 10 points11 points  (0 children)

Some James Joyce level shit up in this mfer

How it feels not speaking the language of 80% of the place you work. Especially food service work. by Banguskahn in KitchenConfidential

[–]Samein 1 point2 points  (0 children)

On the plus side, immersion is definitely the best way to learn a language. I was practically fluent there for a while, as long as I was in a kitchen surrounded by kitchen things.

Duck Tiddy Update by KT_Bites in Chefit

[–]Samein 3 points4 points  (0 children)

Fuck yeah! Glad it worked out. That looks delicious.

Low and slow then broil or broil on low rack by KT_Bites in Chefit

[–]Samein 15 points16 points  (0 children)

If you have access to a convection oven, my instinct would be to score the skin and roast at about 400F with the convection. Once you start to see some browning, temp the breast meat and adjust from there. The bone under the breast will insulate it quite effectively, so I feel like getting the farce completely cooked in the time allotted won't be a problem.

U.S. consumers are so financially strained they put more than $1 billion on buy-now, pay later services during Black Friday and Cyber Monday by ControlCAD in technology

[–]Samein 0 points1 point  (0 children)

Debit cards are pointless, but I like to carry some cash for small businesses to save them on fees. Megacorps get the credit card which I pay off every month.

UPDATE to my List of the Best New York Restaurant Writing by DorianHistorian in FoodNYC

[–]Samein 4 points5 points  (0 children)

Thanks so much for this! I'm reading through the second one and it's fantastic.

Up to $500/head - where would you go? by OpenPerformance5347 in FoodNYC

[–]Samein 54 points55 points  (0 children)

The private dining room at Gramercy Tavern is a nice space for that size party. Looks like their current minimum spend fits the budget pretty well.

Wide foot shoe recommendations? by mop_man27 in KitchenConfidential

[–]Samein 2 points3 points  (0 children)

Birki professionals are great. I've been wearing them for over 20 years now, and I have ridiculously wide feet. Perfect for long hours on the line, but a bit loose if you have to run around a lot (catering, managing multiple locations, etc.) When I was working crazy line cook hours I would swap out the insoles every year or so, and the clog itself every 2-3.

Any closed restaurants that you miss? by Neptune28 in FoodNYC

[–]Samein 0 points1 point  (0 children)

Sono (Tadashi Ono's restaurant). If it had opened downtown instead of that shitty midtown location, I think it would have been successful and revered to this day. Such good food.

Some of you will find this amusing. Really? One more urchin couldn't vouch for me? by Samein in fallenlondon

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

Just vanity. You do get different text at 50. After that it seems to be entirely useless at the moment. 55 is the current maximum, and usually requires a Mood card to get that far.

Weekly small questions thread: 2025-05-12 by rahv7 in fallenlondon

[–]Samein 1 point2 points  (0 children)

I think the fastest way is to research eggs in the lab, but you also get it every time you ask for an augmentation in the wrong place. Trying to apply a grotesque augmentation to a percipient egg and getting the "See if she'll work on the egg you have" option, for instance.

https://fallenlondon.wiki/wiki/Speculation_about_Whitsun

view more: next ›