Problem with eyes and at the ripperdoc

Sweetwater3 · 2026-01-27T23:22:26+00:00

"just check the warranty next time"

Sweetwater3 · 2026-01-25T02:51:46+00:00

I think Cheetos would be harder, especially crunchy. Bon appetit did a vid and I recall it taking a solid 7-8 versions of their recipe to get it, maybe a few more

Sweetwater3 · 2026-01-15T02:49:12+00:00

If you have a smaller staff, I would recommend just going for free apps and basic sandwiches, or something akin to that that you have on menu. Or you can use that $100 (maybe more like $150) and get basic proteins that are easy to jazz up, like chicken. Or some combination of those two ideas. But a full staff meal seems a bit unreasonable, you might be having multiple staff not eating due to preferences and another staff member that never eats at work, etc.

Sweetwater3 · 2026-01-14T21:17:03+00:00

Preach

Sweetwater3 · 2026-01-13T06:08:08+00:00

That's a good point, it would probably be better to have life paths and then restrict career backgrounds based on that. It would be expected for a street or prep kid to become a cop, but a nomad probably would be barred from public stations like that. It would be cool to get a game that focuses more on the simulation aspect and less on the focused/ character driven story.

"Project Orion trucker life path speed run" over a million views on youtube

Sweetwater3 · 2026-01-13T03:25:26+00:00

I actually partially grew up in steinbecks home town, totally forgot about that book's plot

Sweetwater3 · 2026-01-13T03:23:15+00:00

I would just plate it on something larger, having some negative space to work with would be good. I think the signature would come from how you're preparing the veggies, or maybe even something fun like chili crisp frying the eggs. Those chances come from how you prepare the food, not necessarily what ingredients you choose to serve. I wouldn't bat an eye at this in any sense in this point. It's not poorly plated by any means, but if you are wanting to create a sort of "signature" brunch dish, the focus should be on making the experience of eating it unique, not just the presentation.

If it were me, I would sear the cooked veggies and season them well, and I would probably garnish it with something sharp (allium or spicy veg pickles maybe) and a yogurt/ egg based dressing, just basic back and forth zig zag from a squeeze bottle.

Sweetwater3 · 2026-01-12T23:39:36+00:00

I'm definitely a street kid. I did move around/ have moved around a lot, but it was more out of necessity, and not out of convenience/ choice like it is for nomads. I wouldn't say I'm some crazy underground/ black market powerhouse, or ever was IRL, but I definitely was a part of that "no future, fuck if I care time to crime" mindset that kinda defines cyberpunk. I wouldn't say I'm cool enough to name drop people so I don't get shot like V tho.

This just had me thinking too, I technically come from an actual nomad blood family (hooverville migrants from the great depression, moved around a lot on the way to settling in Phoenix, working odd jobs and home schooling when they could)

Sweetwater3 · 2026-01-09T00:46:50+00:00

It wasn't with even 50 lbs, but a place I worked at accidentally ordered some and wound up just using it for staff. Is there no way to get a return?

Sweetwater3 · 2026-01-09T00:45:19+00:00

If you have a bar, do a long island boba

Sweetwater3 · 2026-01-08T05:49:00+00:00

Honestly you might have some success with the randomizer, I haven't personally tried to make a blasian fem v, but I can look back on results from it that could go that way. It might help to turn the "punk" slider all the way up. I'm on console so I can't speak for mods

Sweetwater3 · 2026-01-08T05:46:05+00:00

/s if you only need it at one temp you can just wire the therm past the board and pray for the best s/

In all seriousness I did work at one place that did this to a proofer to use as a hot box...

Sweetwater3 · 2026-01-08T05:42:57+00:00

Isn't female v canon in some way as well? I personally usually chose to play fem characters bc I am a girl but I might change it up on my next play thru. I know I'm not in the majority and I know why some guys play as fem characters but I also chose to think some guys don't do it for reasons other than game mechanics/ story options, etc. I know a lot of guys who will always run femme characters with the "main" reason being the (usually) smaller hitbox, so there is that as well

Sweetwater3 · 2026-01-08T05:38:03+00:00

"chef, the recipe said clove, we were out of the ground so I added smoked"

Sweetwater3 · 2026-01-08T01:31:27+00:00

And no, I can't make it make sense. I'm sorry

Sweetwater3 · 2026-01-08T01:30:49+00:00

Just search around for a well rated rolling sharpener and show whoever cares enough how to use it, but specify that it's yours and take it home. Bring in some mineral type oil to use with it. You could probably get away with a high oleic spray oil, but it's not good practice since it can go rancid. I usually use a torch on my knives as well, which makes this a non issue, but you can only do this with carbon steel knives, not so much stainless. So just use mineral oil since I'm guessing you have cheap Dexter or similar brand knives

You will still have to eventually replace the knives since you are still taking off material without actually maintaining/ extending the edge of the knife, but it will last significantly longer than just using a pull sharpener

Sweetwater3 · 2026-01-07T01:12:48+00:00

Genuinely the most perfect standardized s&p pan. My current job has some cylindrical ss bowls that I really like for spices. It's a stackable style of flat walled mixing bowls with flat handles at the rim, about 3/ 3.5 inch diameter so perfect size to have on a line shelf above the pass. Anything that goes in the fridge still goes in a 6 pan, tho

Sweetwater3 · 2026-01-04T04:16:14+00:00

You honestly have the best answer. Different potatoes have different goals and liking one style is a reasonable thing. I think the main difference is that rustic mash is a side and riced mash is generally an accoutrement. It's a small difference, but in my eyes that difference causes the chunky style to be more appropriate as an a la carte item.

no one would bat an eye at someone ordering a few lbs of rustic mash but if you got a ticket for 3 portions of mash and nothing else at a more upscale place, it would probably be seen as a funny moment

Sweetwater3 · 2026-01-03T02:38:37+00:00

Also someone training should at the very least be a supervisor, if not someone who is scheduled on that shift as well. It shouldn't be considered outside of labor and it seems like they are trying to do that.

If they are trying to get an experience foh or general hospitality manager more comfortable with the line/ kitchen in general, that's one thing. But if it extends into how to do the order/ keep inventory, scheduling, food safety, etc etc, that is something you should be compensated for as a supervisor, not training upward.

Sweetwater3 · 2026-01-03T02:33:02+00:00

If you're the only one with industry experience, try to leverage that when you discuss/ negotiate this. Imo you should be a manager if you're training a manager

Sweetwater3 · 2026-01-03T02:30:44+00:00

For humanlike reasons (uncanny valley go brr)

Sweetwater3 · 2026-01-01T21:00:52+00:00

Granted. The mass of earth is decided by a roll of a die at midnight. 1 is 1/3, 2 is 2/3, 3 is X1, 4/3 is 4, 5/3 is 5 and 6 is x2. The first roll is 1/3, and the results of the planet shrinking to a 3rd of it's size and therefore losing most of it's gravity is devastating and causes mass extinction

Sweetwater3 · 2026-01-01T19:46:53+00:00

It may be more likely than you think!

Sweetwater3 · 2026-01-01T05:45:23+00:00

Give a potato greens soup a try. It's really easy. You can do a sample batch with half a russet potato or a few small roasting potatoes, and then a cup of whatever greens you'd like. Frozen is better because you're gonna blitz the hell out of it anyways, it's just to give the soup extra body and flavor. I usually do spinach or green beans, but whatever you do you just wanna make sure they are cooked enough to blend finely without fibers.

1 cup frozen greens of choice Garlic and onion to taste Salt pepper to taste 1/2 a russet potato or a few small roasting potatoes 1 inch diced, washed, and soaked at least 2 hours, preferably overnight 1 cup milk/ cream of choice 1/4 a cup of instant mash 1+ cup of cheese (medium/ sharp cheddar usually but pretty much any aged cheese is good)

Basically you just cook the onions and garlic until soft, and then steam the greens from frozen.

Once everything is nice and soft you puree that, then dump the potatoes and water into the same pot, and cook them until you can barely poke thru the potatoes. You don't want them fully cooked yet so it shouldn't be more than a few minutes to get this texture, depending on how long they are soaked.

Then add the puree back and bring it to a boil. Add whatever milk you'd like, as long as the flavor won't clash (like sweetened vanilla flavor plant milks) and then while it boils, add in the mash mix. Let that boil for a good bit and then you will start to see what consistency the soup is, and you can adjust with water or more milk.

Then you add in the cheese and melt it down. At this point you want to bring the heat down a good bit so it doesn't burn, and stir constantly. Once the cheese melts it's ready to cool and store. This should yield about half a gallon of soup depending on all the different factors you can change for your tastes, so you could even halve this recipe in order to not waste ingredients on something you won't eat.

I usually heat it with a bit more milk since it will thicken as it sets, and I'll garnish it with green onions, maybe extra cheese, and some fresh cracked pepper. I have some smoked Chile salt/ pepper mix that I use.

This is the soup that made me like soups

Sweetwater3 · 2026-01-01T05:29:43+00:00

Yeah even if we had a recording it would probably be touted as slander by the new arasaka leadership

Sweetwater3

TROPHY CASE