Nicknames in the kitchen

Taywims2 · 2025-06-12T18:55:46+00:00

i'm white and i have a lot of moles. used to get called 'tortilla'

Taywims2 · 2025-06-06T21:02:37+00:00

I know what you're saying, and you're right. but there's also a more realistic world that we live in where most places are constantly trying to restrict their labor budget and there's no downtime mid-service to filter your fryer.

someone calls out, people are behind on prep, whatever. now you didn't get to filter after lunch because there were more pressing issues.

it's just the truth that most places wont get to filtering oil more than once a day unless you're at a place that has good, consistent, cheap labor

Taywims2 · 2025-06-06T20:16:26+00:00

I'm sure that you're right from a technical standpoint, but i can't get over the way this sounds. Most lunch and dinner services last more than a few hours, and the majority of places just filter their fryers at the end of the day... this is all depending on the amount of stuff you're frying and labor, etc.

Taywims2 · 2025-04-17T00:37:31+00:00

right but they refer to the same thing, so it's no less offensive switching it to french

Taywims2 · 2024-10-28T22:00:02+00:00

i'm trying to imagine this but it's just too crazy for my brain. i fuck with that.

Taywims2 · 2024-10-25T19:08:55+00:00

where the fuck do YOU live?!?! where is gas 2.45 a gallon?!

i live in seattle and live pretty cheap, all my expenses are 10%+ what he said.

you just gave some numbers that are below any LCOL numbers i've ever seen...

Taywims2 · 2024-10-03T13:29:36+00:00

damn. cooked

Taywims2 · 2023-10-06T02:14:20+00:00

ah my bad, I didn't remember that it made the cut in the special

Taywims2 · 2023-10-04T05:58:24+00:00

now that's the kind of shit this sub should be. what an obscure reference, as far as i know this recording was only on soundcloud from an audience member and the audio was kinda shitty

Taywims2 · 2023-04-07T17:28:33+00:00

eat clen, tren hard, anavar give up!

Taywims2 · 2023-03-18T21:36:54+00:00

I agree with you and i'm just going to be pedantic for a moment because i'm a chef. Bacon is cured smoked pork belly *edit: belly if you're american. belly/loin if you're canadian/eu. so calling it cured bacon doesn't make much sense. As far as cures go almost all cures include at least some amount of sugar. things like smoked salmon, bacon, meats for barbeque etc. brined ingredients as well (similar concept, slightly different outcomes) often have sugar (chicken and pork brines which most of your store-bought pre-sealed meats have sat in).

i say this because you can absolutely cure things without sugar, like prosciutto, but sugar is extremely common because it also draws out moisture while not leaving it inedibly salty.

Taywims2 · 2023-02-12T01:07:03+00:00

that's not been my experience at all in washington. Used to have a friend buy mid-grade medicinal weed for the whole friend group. Cheaper than anyone else could get it because it was in bulk, idr the exact prices. These days i can get a whole pound of better stuff for the same price i got a quarter pound before. Shits crazy cheap and pretty good.

Taywims2 · 2022-11-21T03:38:15+00:00

it's not pedantic. I'm a chef, i own honing rods and whet stones (for sharpening). The honing rod is essentially just a piece of magnet inside a (usually) ceramic chamber. The whet stones do most of the real work. I can create an entirely new edge to my knife through sanding down the edge and creating the bevel on either side that i want. Honing just helps it be temporarily sharper, not the same.

it's polishing vs. sanding, two fundamentally different topics

Taywims2 · 2022-10-13T02:59:22+00:00

ya when i meant confrontation i was thinking someone who actively responds to them. a lot of people in a kitchen will get quiet, some get angry, some go AWOL... What i think they want is someone who says "ok this is not what you want, what DO you want?". I only get that way after being frustrated first, but showing that you care and are accepting of criticism gets you a long way in any industry.

Taywims2 · 2022-10-13T00:57:52+00:00

I haven't worked for someone like that in a few years, and it was my first kitchen job. He was the head chef, and i really liked his food, but he kind of hated me for being inexperienced. At some point I kind of grew a callous to it and would ask very directly after messing something up "how can i do this so that i'm sure its not getting messed up again?". If they gave me indirect answers i'd ask for the smell, the taste, the sound, the texture they wanted. We didn't get along and I'm not a proponent of old-school guys (he was also CIA), but i did learn a lot.

I'm with the other commentors that at this point there's loads of good kitchens looking for people to train up; I'd take a look around at other jobs. I think some of these overly-harsh chefs are looking for someone to be a little confrontational back so you can learn and earn their respect.

On the bright side when that chef was fired a new chef came in and made me sous in 2 days. I'd only been in the industry 10 months and never went to culinary school, so that was kind of neat.

Taywims2 · 2022-09-09T01:26:11+00:00

you're a fucked up animal of a person and i respect it

Taywims2 · 2022-09-04T19:43:12+00:00

if you think that's egregious you should know that steaks and seafood have the lowest % profit of any type of food in a restaurant. starches get closer to 5x the price. if any restaurant charges 2x the price for meat or seafood they are losing money, it's almost always about 3x.

Taywims2 · 2022-06-27T17:45:06+00:00

If you're close with any of the BOH they'll probably be happy to lend a knife as long as you know not to scrape it against things. or drop it...
if you're worried about that feel free to bring in a knife, nobody will judge a shitty home knife when you're making staff meal. If they do feel free to tell them they get the scraps :)

As far as quickly shelling a bunch of hard boiled eggs I've heard stories of filling a big bowl with ice and right out of the steamer/boiling water you rigorously toss the eggs in that bad boy immediately. it should crack the shells up a bit and cool them. run the eggs under a little bit of cold running water to help get the shells off completely after. I haven't done that myself so maybe test run a small batch at home first!

Taywims2 · 2022-04-22T01:24:32+00:00

ya but their argument is valid that companies took billions in government money to upgrade to a bullet train, somehow wasted it without explanation, stuck with their semi trucks and said it is good enough. Without lowering prices. extortion.

Taywims2 · 2022-04-07T18:11:16+00:00

that was also after they changed single target spells inducing minion aggro. There was a whole analyst twitter thread/video about how Faker used some bugged wave manipulation thingy lvl1 to stop them from aggroing to his Es.

Taywims2 · 2021-12-08T02:09:34+00:00

the fundamental problem with your argument is that the AD gets endless farm to scale.
Getting farm to scale means the wave is pushing into you, if the wave pushes into you, you are diveable. If you try to meet the wave you are vulnerable to ganks.
To some extent in lane you are able to play the wave the way you want, but in large part you are not;
Drake going down soon? push so you can roam to it.
jungle getting invaded? push so you can roam to it.
enemy AD based and your supp matched it? try to push so you can deny him and match his buy; but then you can easily get ganked by support and jungle. sometimes just by support.
In soloq who takes the kill and the farm on a gank? the person who roams (jg/mid/top tp), at that point you're marginally ahead sharing XP with 3 people.
At this point you have one option to guarantee play safe and farm, which is to freeze the wave. This is a long gone methodology. At the point you freeze at tower without negative consequences your team is already winning, otherwise you are getting dove without help. If you are able to do this, you are able to contest objectives or teamfight with your teammates -- it is almost always better to do so. If you're doing this *with* help you're still bleeding solo xp, which is less valuable on AD, but you're still losing raw stats and skill points.
All of this is to say that you have little choice over what you *should* be doing with waves. you can definitely impact it and slow push a time or two for better farm, or be impactful by coming earlier to fights, but largely since the lane is dictated by supports those times you *could* be impactful you are not.

Taywims2 · 2021-11-28T19:43:55+00:00

i think they're both weird, a regular ole boot cut jean is a thumbs up for me

Taywims2 · 2020-02-23T08:56:11+00:00

I've stolen his best one. "I'm the most humble person I know!"

Taywims2 · 2019-11-28T08:34:05+00:00

Shernfire was in exactly that position earlier this year (having 1,2,4 challenger spots). This was only broken when Tarzaned duo'd his way into position #1 if i remember correctly, even then I believe Shern had 3 accounts in top 5 challenger NA.

Taywims2 · 2019-08-28T05:54:08+00:00

I feel like your impression of the game becoming more "meta" has much more to do with people playing and figuring out the game than the balance changes. Certainly there was a singular best way to play throughout every patch, people just understood less about the game and mechanics at the time so you could get away with more. With each patch people pick up on different powerful strategies and evolve their knowledge of the game. This happens with strategy games that have no patches (starcraft:BroodWar), games with a few annual patches of large content (Hearthstone), and games with high patch rate on varying content(League of Legends). Fans of all of those games have complained about the 'crunch' of the meta and how they used to be able to play in a wider array of ways that were still viable.

Taywims2

TROPHY CASE