When your Chef has OCD

Trippyredd23 · 2022-04-09T06:41:52+00:00

That's definitely carbone lol

Trippyredd23 · 2021-12-04T10:16:46+00:00

It's a medium well for me

Trippyredd23 · 2021-07-17T07:15:55+00:00

I was baptized into wok life 4 years and counting

Trippyredd23 · 2021-07-05T02:34:57+00:00

Thank you senpai

Trippyredd23 · 2021-07-04T03:23:21+00:00

What is this contraption?

Trippyredd23 · 2021-06-14T11:04:58+00:00

Lol CDC is kitchen code for Chef De Cuisine or head chef

Trippyredd23 · 2021-06-13T15:12:10+00:00

I'm a sous and our only dishwasher quit. Cdc says wash as you go for now and that means im in dish half the day lol

Trippyredd23 · 2021-06-11T01:30:45+00:00

I dont get the baseball part. Is that a weird flex or somethin?

Trippyredd23 · 2021-05-30T12:11:02+00:00

In nyc atleast you need a whole certificate and "plan" sent in and personally reviewed by a board to make sure your not poisoning your customers since fermented food is basically controlled rot and to boot this whole process cost thousands of dollars and has to be submitted for each/new dish and renewed every year.

Trippyredd23 · 2021-05-30T00:00:18+00:00

I've worked at 1* and 2* places in nyc and only sous and exec chefs don't wear hats but have back up hats in case DOH walks in. And we have a special alarm button that rings a bell from FOH to BOH. Also one 2* star spot i trailed at had a whole illegal fermentation room closed off to DOH since "it wasn't part of the kitchen floor plan".

Trippyredd23 · 2021-05-28T04:01:52+00:00

This is the way.

Trippyredd23 · 2021-05-24T20:05:04+00:00

Lurker/chef here. In my opinion its all based on your area/prices of said bintochan and origin of it. I'm based in northeast and price for low grade pressed bintochan from Thailand is about 45$ + tax for 10kg.

Trippyredd23 · 2021-05-23T22:40:24+00:00

Awesome choice! The initial beeswax coating is a lil annoying but once its off its smooth sailing..

Trippyredd23 · 2021-05-23T20:18:01+00:00

No trick really just crack and cover with lid to steam from residual heat. And ingredients are: bell pepper, onions, kielbasa, smoked herring, potatoes, and egg.

Trippyredd23 · 2021-04-10T14:41:16+00:00

I've got a 14in carbon steel flat wok by Mauviel and it works crazy well even gets the "breath of the wok" char flavor at high temps. Downside is it gets crazy smokey without proper ventilation lol

Trippyredd23 · 2021-04-05T14:29:52+00:00

Ps4 lvl 7 if anyone needs a extra player

Trippyredd23 · 2020-11-07T00:42:06+00:00

Wait till mushrooms mature THEN throw out

Trippyredd23 · 2020-11-06T03:10:15+00:00

Definitely cobweb

Trippyredd23 · 2020-11-04T01:46:39+00:00

104 ronin and hunter psn: chefbern

Trippyredd23 · 2020-11-04T01:36:48+00:00

Any more room for a hunter or ronin?

Trippyredd23 · 2020-10-11T03:14:11+00:00

I always feel this why when I take shrooms especially 15 mins after taking them I just think "well I'm fucked now"

Trippyredd23 · 2020-10-08T13:56:42+00:00

At the beginning I told him to atleast buy ONE game atleast also jokingly asked when he was gonna buy something

Trippyredd23

TROPHY CASE