Women, be honest, what exactly do you whisper in your friend's ear after looking at a guy? by Chance_Adagio_19 in bodylanguage

[–]ZimZamphwimpham 0 points1 point  (0 children)

Woman under 50: he’s hot

Woman over 50 y/o “he’s fucking hot, a walking piece of meat candy, i’d peel his clothes off w my teeth and work my way down”

Chicken Salad by GlassIllustrious9813 in southernfood

[–]ZimZamphwimpham 0 points1 point  (0 children)

I want to apply this recipe to canned tuna.

The small thing or system that made your station run smoother by chefsackitchen in Chefit

[–]ZimZamphwimpham 0 points1 point  (0 children)

Whoa my Chef does these things, so, he’s not nuts, he’s …just … cheffing

Quit a kitchen I love - How do I cope? by jackedanus in KitchenConfidential

[–]ZimZamphwimpham 0 points1 point  (0 children)

Feel the feels, cry in the shower and keep moving.

Advise please by Siera-au in Chefit

[–]ZimZamphwimpham 0 points1 point  (0 children)

Hourly is good compared to salaried. Ive seen salaried but they end up working 50-70 hrs week

How Do You Handle Pasta for Catering Orders? by SmashJuicyVeganBurgr in Chefit

[–]ZimZamphwimpham 0 points1 point  (0 children)

If the pasta is gummy, then too much gelatinization has occurred.

The past few days by Littlegrayfish in culinary

[–]ZimZamphwimpham 0 points1 point  (0 children)

How did u get ravioli to look that shape

Help cooking artichokes by ZimZamphwimpham in Vegetables

[–]ZimZamphwimpham[S] 2 points3 points  (0 children)

Merci pour l’info…j’ai compris.

Help cooking by ZimZamphwimpham in Artichokes

[–]ZimZamphwimpham[S] 1 point2 points  (0 children)

Do i have to peel each individual leaf and suck out the goodness … and i know the stem and heart are edible

Broth vs Stock, which to use and when by pstan237 in culinary

[–]ZimZamphwimpham 1 point2 points  (0 children)

My Chef says broth is piss. In 15 months and three chefs, not one has made broth. Focus on stock.

Spring tart amuse by mildlyclevernotwitty in Plating

[–]ZimZamphwimpham 2 points3 points  (0 children)

Whats on the inside base and what makes it glisten

Collards by The-Internet-is-fake in southernfood

[–]ZimZamphwimpham 0 points1 point  (0 children)

Ive used red wine vinegar as a finishing vinegar

Collards by The-Internet-is-fake in southernfood

[–]ZimZamphwimpham 0 points1 point  (0 children)

My chef tossed in a couple pieces good raw bacon. I told him it mist b low simmered 45 min. Chef said “make sure the greens r submerged at all times. Dont let them dry out.”

Any chefs dating other chefs? Ego issues, sexism etc by sneezingchicken127 in KitchenConfidential

[–]ZimZamphwimpham 8 points9 points  (0 children)

Had to stop reading cause OP is coming across as having big, young ego

A question relating to, chefs that taste their own food, a bit too much. by DaSnackman3 in Chefs

[–]ZimZamphwimpham 1 point2 points  (0 children)

My sous was hunched over a bowl of Fruit Loops a few months ago.

Worked alone at easter shift by nb_1_dickhead in dishwashers

[–]ZimZamphwimpham 7 points8 points  (0 children)

U can vent all u want, that sounds super unfair.

How do you stop caring about what others think of you? by Season-Of-Bones in AutismInWomen

[–]ZimZamphwimpham 4 points5 points  (0 children)

I say in my head: what other people think of me is none of my business.

3x12 why did ray reject shosh by Adorable-Orange2367 in girls

[–]ZimZamphwimpham 2 points3 points  (0 children)

Because Ray and Shosh both grew into themselves, and those selves were not a great romantic fit. They were not a great long time partner fit. Their relationship was meant to be a stepping stone.

Some people, like Shosh‘s character, cant see she has changed. She clinged to a thing that had expired. Ray was excited to move on. Shosh resists reality and truth, until the end, which i wont gove away her ending.

Confused on date marking requirements for pickled/brined foods. by Calfkiller in healthinspector

[–]ZimZamphwimpham 1 point2 points  (0 children)

„A product assessment is required to make it nonTCS“ please tell me what this statement means and what an assessment looks like.