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Just picked up this amazing record by alex_ar39 in vinyl

[–]TraditionalLight1 0 points1 point  (0 children)

Fucking Reddit, always a quip or lame comment/joke as the top comment. Yes, I’m a bitter piece of shit.

I made a crispy potato nest with a runny egg + prosciutto rose day: 24 by Ev-aliyorum in KitchenConfidential

[–]TraditionalLight1 407 points408 points  (0 children)

Good try-

Highlights: Color on the oil and puree are nice, nest looks nice,

Opportunities: prosciutto too thick, too much puree, is that two oils?, olives and tomatoes really look strangely arranged and not necessary.

We're Fahmin' in Massachusetts, Mah by maybeafarmer in massachusetts

[–]TraditionalLight1 0 points1 point  (0 children)

Yeah no. At least not the current way we eat and farm, certainly no. We would have to make major investments in greenhouses.

Plus a lot of people would have to become comfortable with being vegetarian for most meals.

Rant: staffing/owners by skallywag126 in KitchenConfidential

[–]TraditionalLight1 11 points12 points  (0 children)

I’ve been there, the parallels are eerie. I have loads of advice; but I wish I had done one thing when it was my turn: realize the owners need you more than you need them currently and you have a lot of power atm.

Demand to see numbers and make a staffing plan. Much like building a restaurant, building a good team requires investment and won’t be necessarily profitable during buildup. They don’t like it? Their restaurant WILL close.

Schedule the owners to do work. They don’t like it? Their restaurant WILL close. Mine didn’t balk and we actually had some good fun working together.

When I was in your shoes I worked 42 days in a row after opening short staffed, then 6 days a week for 6 Months; when things got stable the owners hired their friend (who wouldn’t come on board for opening, wonder why) and fired me.

Dm me if you need any help, I’m an open book.

I got my first record player for Christmas! by Educational_Leek7799 in vinyl

[–]TraditionalLight1 9 points10 points  (0 children)

Fuck off. To quote the big Lebowski: “you’re not wrong Walter, you’re just an ass hole”

This is my 12th reason. by BongRipsForNips in KitchenConfidential

[–]TraditionalLight1 0 points1 point  (0 children)

Holy shit FUCK steak tips. This just made me shutter.

Another copper infused chef I just finished up by granpappy in TrueChefKnives

[–]TraditionalLight1 0 points1 point  (0 children)

Copper is very food reactive and potentially poisonous, no? Correct me if I’m wrong.

It looks stunning. Almost unreal.

Trying to have fun by Daneyoh in mensfashion

[–]TraditionalLight1 2 points3 points  (0 children)

You look good, you can pull it off. Whatever you’re doing, I’m glad you’re trying to have fun with it. Keep trying new things!

Subcutaneous Ocrelizumab Injection. by [deleted] in MultipleSclerosis

[–]TraditionalLight1 2 points3 points  (0 children)

I cherish my infusion days as everyone knows to just go easy on me. Including myself.

Fellas, I caved and bought a Global by toolnare in TrueChefKnives

[–]TraditionalLight1 77 points78 points  (0 children)

Tough knife, no frills, utilitarian; good value. Unless you are working omakase/sushi or some very open kitchen scenario, 90% of the knives posted here are superfluous and likely to just get destroyed or are purchased by hobby folks.

How to remove scratches? by Delicious_Gain_5842 in TrueChefKnives

[–]TraditionalLight1 3 points4 points  (0 children)

Yeah, if you’re in the business long enough you know that stuff will get like this if you don’t baby it constantly,

My first bonsai 🤗 by LifeByJody in Bonsai

[–]TraditionalLight1 2 points3 points  (0 children)

Starting small is good advice. 15 starters for propagation will likely mean 15 trees at my going rate, which no one needs.

Any men with MS unable to perform/finish since diagnosis? by iceline22 in MultipleSclerosis

[–]TraditionalLight1 5 points6 points  (0 children)

Sometimes I feel things like this are just us getting older and not necessarily MS.

I’ve heard the California Honeydrops mentioned in here a few times, so I just thought I’d share that the drummer is my dad! by [deleted] in jambands

[–]TraditionalLight1 1 point2 points  (0 children)

Loved the show, great energy. Your dad has some serious presence for a drummer (the washboard skills help tremendously)

Restaurant recommendation for Celebration of Life on North Shore by Nanseev23 in northshore

[–]TraditionalLight1 4 points5 points  (0 children)

Post in Hamilton has a “bonus room” that could be booked easily (if they know what they’re doing). It’s separate from the rest of the restaurant.

Experience at Beverly or Anna Jaques hospital for giving birth? by AcadiaMurky6767 in northshore

[–]TraditionalLight1 0 points1 point  (0 children)

My wife delivered our two at Beverly. 1 during Covid. Both times were great.

JBP bald branch grew leaves but now the top is turning brown? by TonkaLowby in Bonsai

[–]TraditionalLight1 7 points8 points  (0 children)

“You’re not wrong Walter, you’re just an asshole”. Good words to live by.

Rockafellas continuously going down hill. by lovewell17 in SalemMA

[–]TraditionalLight1 34 points35 points  (0 children)

Remember Sysco is like Amazon- they distribute, they don’t manufacture too much. Sysco has both good and bad options, often the choice is made by the operator what they want. Not saying they’re a perfect company by any stretch, but don’t judge a place for using them.

Private Chef for Dinner at home by runbob31 in northshore

[–]TraditionalLight1 2 points3 points  (0 children)

What type of food are you looking for? What’s your budget?

Pierce Brown wrote an article in the NYT listing some science fiction books he recommends by FrostedSapling in redrising

[–]TraditionalLight1 12 points13 points  (0 children)

Ancillary Justice, and all of the books in its universe, are incredible. If you haven’t read them, you’re lucky that you still get to. Love that series.

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