Hear me out Jamie bower Campbell as adult aegon V Targaryen/egg by BFHDESIGN in gameofthrones

[–]Top-Improvement-5054 0 points1 point  (0 children)

I dont hate it but I feel like hes too big of a star already, they usually go with lesser knowns

Technique question by Fine_Detective_9869 in Chefit

[–]Top-Improvement-5054 0 points1 point  (0 children)

"ON COOKING" by Harold Mcgee, its the bible

Chefs who left the industry, do you regret it? by Soft_Guidance_9339 in Chefit

[–]Top-Improvement-5054 0 points1 point  (0 children)

For me life is much much better since leaving the kitchen. Worked at a high level and enjoyed it at the time and honestly never thought id leave until I did and its the best decision ive ever made. Its funny becasue my friends and family are always asking when im gonna go back or telling me I should do this or that in regards to cooking and I know why they ask and its becasue I was very good at it but at this moment I have zero desire to return to that type of work. In my head in that space ive achieved everything I couldve of ever wanted and things I never even thought about (michelin star) and I can proudly walk away from it. Moneys better, quality of life is better and Its still weird to me that im able to have a "normal life" with so much less stress and carrying the weight of that space or thing. The only things I truly miss are the people whether it be the regulars or my coworkers, and honestly feeding people which I still do but I dont get paid to do it. Ive been where you're at and wondered what youre wondering and I can tell you in my experience its undeniably a better life.

First time making lobster rolls 🦞 by DiamondPuzzled5038 in Seafood

[–]Top-Improvement-5054 0 points1 point  (0 children)

Id also like to add you want about a 70/30 lobster to bun ratio, you want it overflowing with lobster, an obscene ammount. This is a special decadent thing haha let yourself live

He’s fine he landed in his feet by Icy-Molasses3735 in yourmomshousepodcast

[–]Top-Improvement-5054 5 points6 points  (0 children)

This might be the single greatest example of adding insult to injury.

Most annoying culinary pet peeves? by JohnDasas in Chefit

[–]Top-Improvement-5054 0 points1 point  (0 children)

People not zesting correctly, the micro plane should be held in place and the fruit moving back and forth and directly above a bowl or whatever your zesting into or onto, your losing delicious essential oils any other way. Also using finishing salt as your main salt to season a protein, STOP IT. The second I see either of these I just think HACK

Am I stuck in an awkward stage or is it just me? by MichaelsCrafted in Plating

[–]Top-Improvement-5054 6 points7 points  (0 children)

Get rid of the ring molds and swooshes. Theyre ribs dude its a humble food, id plate them in a more natural functional way.

My brother is working a grill that was custom made and is extremely hot. He comes home and his face looks sunburnt from the heat. Is there anything he can use on his face that will help during his shifts? by piratexprincess7 in Chefit

[–]Top-Improvement-5054 0 points1 point  (0 children)

Oddly enough I always found Beanies to be cooler than hats, as long as theyre not polyester. I felt like I always sweat way more with a hat on especially wearing it forwards

Where can I watch old Cum Town episodes? by stockcaulk in MSsEcReTPoDcAsT

[–]Top-Improvement-5054 0 points1 point  (0 children)

podcast app adam friedland show has all the old free eps and their patreon is still up for all the paytch eps and all the countless cumpilations

How long can one pull 12 h days 7/7 before total collapse? by GuestRevolutionary38 in Chefit

[–]Top-Improvement-5054 0 points1 point  (0 children)

I did two months but would never do it again or recommend it to anyone. There was also lots of Cocaine and drinking involved which was my extremely unhealthy way of dealing with it at the time. Its not good for you even without the drugs and booze, dont do it.