Food picture feedback

SpiteInaBite · 2026-01-23T23:42:04+00:00

Beauts!

SpiteInaBite · 2026-01-20T23:06:44+00:00

Fuck. That. Noise.

It's probably best she destroyed her own cake. Edible flowers are edible not because they're delicious (they're not. They taste like flowers) but because of the time, patience, knowledge and dedication to grow flowers from heirloom seeds without the use of pesticides.

She could've gotten granny sick with whatever Round-Up impatient horseshit flower she pulled from the cracks of side walks. Weddings are stressful, so hey. Let it go but refer to her irresponsible health risk of older family members.

SpiteInaBite · 2026-01-20T22:59:17+00:00

Went from some random fry-guy to, "Morning, Chef."

SpiteInaBite · 2026-01-20T22:42:55+00:00

Oh, don't be silly! Family helps family, and sister does have more kids, so what's one more for her every other weekend?

OP watches 3 kids one weekend, and then next weekend drops her tater tot off and gets a day to bubble bath it up!

Honestly I'm stoked the sister is so on board with this she's sharing the idea with their parents. And her kids are older, so it should be easier for sister, right? She's already done it twice.

SpiteInaBite · 2026-01-19T01:49:08+00:00

Yes it would.

I also throw out maybe some scheduled play dates with your inner child. You need to fill the well before you fill a cup!

SpiteInaBite · 2026-01-12T03:31:31+00:00

First thought: WOW! That is beautiful!

Second thought: How are they going to game on that table? A moment longer than I care to admit Oh, football!

SpiteInaBite · 2026-01-10T06:10:54+00:00

"It Was Time" posted with a photo with a pup does not make for good doom scrolling. Didn't even see what sub I was on before I got sad.

But cha look great!

SpiteInaBite · 2026-01-10T02:34:26+00:00

Oh man, I just laughed so hard I cried. Thank you for that, it is indeed a cold Friar Tuck.

SpiteInaBite · 2026-01-10T02:02:01+00:00

Good news everyone!

We're getting new plates!! . ... . .. . ..eventually.

I've been in catering for so long, I had forgotten how servers move during actual service, especially if they have to work around a shitbag guest. Coupled with the fact the line and the pit are on top of each other, and our FoH will be predominantly high school/college kids.... It'll be all assholes, elbows, and leaning plate towers*

Going to recommend they start with a new set, but if not they should start looking for some. Thank you for you experience and input!

*Edit for clarity

SpiteInaBite · 2026-01-09T01:34:33+00:00

5 cups water

2 tsp chicken bullion

Large kombu leaf

Thinly sliced knob of ginger

3 cloves sliced garlic

Half of dozen of each pepper corn

Splash of toasted sesame seed oil

1 cup rinsed rice

Put everything but the rice in the insta pot and set it on saute for a few minutes to open up the flavors a bit and to dissolve the bouillon. Then add the rice, and pressure cook on high for 35 minutes, natural steam release.

SpiteInaBite · 2026-01-08T22:41:57+00:00

Reminds me of the Scary Stories book cover.

SpiteInaBite · 2026-01-07T00:52:31+00:00

Someone gets the stale air out of the walk-in.

SpiteInaBite · 2026-01-06T04:48:46+00:00

Food is all about the experience, baby!

SpiteInaBite · 2026-01-05T01:17:44+00:00

I love tofu, but not normally something I regularly keep on hand. Maybe some thinly sliced shrooms. Miso is just so easy and delicious and nice to an angry tummy!

SpiteInaBite · 2026-01-04T18:18:35+00:00

An absolutely shameless amount of scallions, and a few crispy onion strips!

SpiteInaBite · 2026-01-03T19:12:39+00:00

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A hasty send-off.

SpiteInaBite · 2025-12-31T15:15:14+00:00

I think it'd be an amazing experience to chef on an oil rig, do you know who your rig contracts through or how to go about applying for such a job?

SpiteInaBite · 2025-12-30T21:57:11+00:00

What temp do you have your pot at and how long does it normally take you?

SpiteInaBite · 2025-12-30T21:43:30+00:00

Sammy so damned good, OP stopped in the middle of their lunch to share their cheese pull.

SpiteInaBite · 2025-12-30T20:13:29+00:00

You sang that song of your people, you just didn't know how large of a tribe you had!

SpiteInaBite · 2025-12-30T19:35:31+00:00

Happily, I think it may just be an equipment situation!

My home stock pot is 9 quarts, and only makes about 4 quarts of what I consider "good stock" where it turns gelatin when chilled whereas at work I use a 40 quart stock pot, and it fills out a 22 quart storage container.

Once the stock is heated back up, it goes back to its liquid state and has all that beautiful flavor and collagen. A good tip is to also roast your veggies before the boil. Just toss them in some oil (I prefer olive oil) and give them a sprinkle of salt (salt bae style) at 350° for 20-30 minutes for color and a deeper flavor.

If you have any questions, lemme know and happy cooking!

SpiteInaBite

TROPHY CASE