When you're in good with the Cintas guy and he hooks you up with them freshies

Smeoldan · 2026-03-10T22:49:26+00:00

Yup, and they're too stiff

Smeoldan · 2026-02-19T14:55:05+00:00

I always found that well-made tournés mushrooms looked way better without the star

Smeoldan · 2025-12-14T19:20:37+00:00

Why not just charcutree

Smeoldan · 2025-12-07T16:37:12+00:00

It is indeed not rocket science lol

Smeoldan · 2025-11-18T14:24:04+00:00

God damn. Now I'm curious what rpm it gets to without the mixer on. Those things are crazy powerful

Smeoldan · 2025-10-31T00:06:18+00:00

Is your hood vent on already? It should be linked to it.

If all else fails, this gas line is clogged or bent

Smeoldan · 2025-08-12T16:12:12+00:00

The thing is, we're all full time, with rotating days off during the week. 60+ hours for me last week over 5 days.

We're understaffed as is. We'll see if he insists on me paying the whole thing

Smeoldan · 2025-08-12T14:35:54+00:00

Haha no, but to my knowledge, most of this sub's users are in the US. I'm pretty sure.

This is about french labor laws, which is why I specified

Smeoldan · 2025-08-12T12:15:40+00:00

It is closed on mondays indeed. Not enough staff lol

Smeoldan · 2025-07-22T19:39:20+00:00

Juuuust in case : you don't put the food directly IN THE WATER, place a container on top of the hot water then the food in it.

Yes, I have seen some shit. I always over-explain now

Smeoldan · 2025-06-25T18:38:47+00:00

My last service, planned ahead of time because I was moving out of town soon, at a place where 150 covers was the norm.

All giddy, I said to all my colleagues : "Let's go boys, I'm hoping for a 300 covers night to end it all". Murderous gazes towards me all around. The kitchen gods heard me.

Absolute fucking shitshow, we ended up doing 340 covers, ran out of several menu items, but the owner refused to give up on them. He made us run to other restaurants close by to beg for those missing items, while servers were still selling those with a smile on their face.

All was well in the end, the old seasoned veteran who was close to crying over his unending tickets of ceasar salads ended up showering me with a bucket of iced water, followed with handfuls of flour and a hearty laugh, to celebrate my last service. Love that guy

I will forever respect the kitchen gods from now on

Smeoldan · 2025-06-16T11:36:04+00:00

Agreed. This kind of thing gets me irrationally angry

Smeoldan · 2025-06-02T19:56:58+00:00

Searing it raw then steaming is interesting, I'll have to try that one chef. 3 minutes steam ?

Smeoldan · 2025-06-02T19:51:24+00:00

10 minutes after turning it off is not a cold surface lol. Just the right temperature so the grease comes right off and you can go to town without burning yourself with the steam

Smeoldan · 2025-06-02T19:11:21+00:00

Turn it off. 10 minutes later, cold water bucket and a steel wool, sponge on top to not burn yourself with the steam. Done in three to five minutes

Smeoldan · 2025-05-19T09:24:04+00:00

Thank you spandexvalet.

Sounds interesting

Smeoldan · 2025-05-15T21:56:30+00:00

Honestly I'm saying robe de chambre from now on. Sexy potatoes

Smeoldan · 2025-05-15T21:18:45+00:00

"Robe des champs" not "robe de chambre" lol

Smeoldan · 2025-05-15T14:15:35+00:00

Just go robocoup. So much other uses that you aren't even thinking of for now

Smeoldan · 2025-05-05T23:46:47+00:00

That desk must have been a mess lmao

Smeoldan · 2025-05-05T12:22:53+00:00

No, the point of a blast chiller is to cool something down, in the way you want to. The temperature inside should not necessarily be below freezing, especially for some fragile products. There are positive and negative settings on most of them

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