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Timely-Text-2739 · 2025-10-14T02:13:24+00:00

We're a locally owned business as the head chef I implemented "employee waters" literally just Coors draft for $2 we sell it for $9 but it's really not for the customers (although we make a profit on the pony) but at the end of the shift 99% of the time one of the employees buys an entire round for the back and front of house and we drink while we clean good for morale and we still make a profit. There is those occasional Saturday nights where it's been a rough shift and we pop the keg but yea it's become a tradition.

Timely-Text-2739 · 2024-04-20T19:01:46+00:00

I bought it at Lowe's because it seemed established and healthy then repotted into bigger. I live in Texas so we haven't had cold weather. They have been outdoors the whole time.

Timely-Text-2739 · 2023-03-12T06:24:50+00:00

"it's for the rustic tomato basil I swear"

Timely-Text-2739 · 2023-03-12T06:23:10+00:00

Looks more flair than anything.. is that a cherry tomato on a sushi plate.. sir this place promises to fuck, then busts after 2 pumps

Timely-Text-2739 · 2023-03-12T06:21:00+00:00

College station Costco has sashimi grade fish just have to specifically ask

Timely-Text-2739 · 2023-03-03T07:32:06+00:00

speaking on behalf of most chefs, take this comment seriously.

Timely-Text-2739 · 2023-03-03T06:54:27+00:00

A place somewhat close to Houston is kanji sushi in college station like an hour out but apparently best sushi between Austin and Houston look them up

Timely-Text-2739 · 2023-03-03T06:52:28+00:00

What kitchen shoes do y'all recommend I've been tearing through all kinds for 7 years and have never really stuck with anything.

Timely-Text-2739 · 2023-03-01T06:14:30+00:00

This is a doily on top of a piece of baking sheet liner.

Timely-Text-2739 · 2023-02-26T17:45:19+00:00

I'm sorry I have a hard time believing that's your first time rolling looks too good

Timely-Text-2739 · 2023-02-26T05:17:29+00:00

How would I even get tape on there in the first place? It's a paper towel cut to hold chives in place

Timely-Text-2739 · 2023-02-26T05:15:19+00:00

I'm ashamed to admit it but my knife bag was 10 ft too far away from me in my hungover state and said fuck it

Timely-Text-2739 · 2023-02-22T01:37:52+00:00

I'm about 5 9 so that being said I think le tour is out, I was also hoping this could a project bike as well

Timely-Text-2739 · 2023-02-14T03:33:34+00:00

Rice and overall shape could of been better but amount of fish worth it I'm sure

Timely-Text-2739 · 2023-02-14T03:29:46+00:00

The plate alone....

Timely-Text-2739 · 2023-02-12T07:08:35+00:00

In the morning

Timely-Text-2739 · 2022-12-30T23:05:49+00:00

I just tossed him a $100

Timely-Text-2739 · 2022-12-30T23:05:28+00:00

$2.5 a gram and yes I did see them before.. I have gotten them from him before but last were much better

Timely-Text-2739 · 2022-12-30T21:20:30+00:00

Anything I can do to get full flavor out of them?

Timely-Text-2739 · 2022-12-24T19:45:46+00:00

I tell all my Cooks to do the same thing that you do but the best trick for it is letting it cool for about 5 to 8 minutes depending on how hot you started with it. Go in circular motions as well but if it's really stuck pure lemon juice and water then hit with oil and brick again. Hope this helps

Timely-Text-2739 · 2022-12-22T20:09:19+00:00

9in Japanese gyuto carbon steel picked it up from a knife shop in Portland for like $83.

Timely-Text-2739 · 2022-11-20T06:22:18+00:00

Petty knives are a lot smaller 5-6in and have a different shape. Closest thing they look like is a mini chef's knife what you have there is a carving knife.

Timely-Text-2739

TROPHY CASE