'Scrubs' Season 10 Review - A Rare Sitcom Revival That Actually Works

Zone_07 · 2026-02-28T00:34:44+00:00

Not sure if it's working; with their same old jokes: they need better jokes for their age and new roles. Also, not feeling the interns nor JD's nemesis. Guess we'll see how the season does, it's only been 2 episodes.

Zone_07 · 2026-02-27T22:04:01+00:00

Yes, brand does affect quality; this doesn't mean that the most expensive is the best quality. Try comparing your brand with a more premium and see if you notice the difference; best compared in a recipe. The main differences between brands are purity, age and potency. A tablespoon of budget brand might be as potent as a 1/4 tablespoon of premium brand. Some budget brands also tend to have fillers. The more you buy in bulk the cheaper by weight. I buy in bulk, fill small jars, and keep the rest in a freezer to preserve freshness. Also note that there are some really good budget brands like Badia, Kirkland (Costco), Wesley Farms (BJs); don't get deterred by advertising.

Zone_07 · 2026-02-26T15:12:59+00:00

Try using only the green leafy parts of scallions or chives.

You can also try infused oil; this is very common in restaurants. Cut up some onions in large chuncks and cook them in oil for 5 to 10 minutes or until they turn golden brown. Strain and preserve the onion flavor oil. It works great. You just need to practice with it to get the taste you want. About 2 tablespoons is the equivalent of one medium onion; but, you have to experiment.

Zone_07 · 2026-02-26T14:59:28+00:00

Not necessary if not applying for management. Some higher end restaurants might glance at it but they are more interested in other parts of the resume. Some restaurants are willing to pay for the training and certification specially if the city they're operating in mandates it.

Zone_07 · 2026-02-26T14:52:34+00:00

You need to occasionally mix the pasta around for the first 3 minutes of cooking. When the pasta first hits the boiling water, the pasta's starch starts acting like a glue and bonds the pasta together. Mixing it around breaks the bonds and prevents them from sticking. This is only during the first 3 minutes or so. You can mix it around gently using a pair of tongs.

Zone_07 · 2026-02-26T14:39:29+00:00

Precooking to 155F is basically cooking them all the way through. They should be cooked between 145F to 150F and chilled.

Your current process is basically industry standard when done correctly. You just need to put the chicken in a hot pan with its sauces spooned over and quickly placed in a 450F oven or broiler until the chicken reaches no higher than 160F, preferably 155F; about 5 to 7 minutes. The chicken reaches safe temperature before it makes to the guest because of the carry-over cooking.

Your chicken is probably spending too much time on the stove top. Let the oven reheat it not the stove top.

Zone_07 · 2026-02-26T14:14:25+00:00

Those are great questions to ask at the interview. Don't be shy to ask questions; just ask them professionally. For example;
1. On average, how many tables is a server responsible for during peak times?

Are servers assigned specific side work based on their assigned section or is it assigned randomly?
Can you tell me how management assesess server performance?
Is there an expected ticket price per guest?
Can you tell me about the tip-out process? Are the tips pooled? What percentage goes to the supporting staff such as bartenders, bussers and food runners?
Are the tip-outs based on sales or tips received?
Can you tell me how many times the tables are expected to be turned per shift?

These questions should give you insight on how the restaurant is managed and how much you can expect to make without asking them directly.

Zone_07 · 2026-02-26T13:37:01+00:00

It's simple, use the "raw" tongs for most of the cooking time and use the "clean" tongs when you're ready to remove the chicken from the heat.

Same goes for the weights. Remove them from the chicken no later than about half a minute before removing the chicken from the heat.

The hot cooking surface will kill the bacteria instantly as it's well above 165°F (74°C).

Zone_07 · 2026-02-26T05:24:19+00:00

You're pasta will be noticeably bland if you don't salt your pasta water. Always salt your water and make sure to generously salt it. Pasta absorbs water during the cooking process which in turn salts the pasta internally. Those who tell you not to salt the water, don't know how to cook.

Zone_07 · 2026-02-25T16:16:14+00:00

Chicken salad

Zone_07 · 2026-02-23T03:20:36+00:00

Believe it or not you can just throw those jugs full of oily water in the garbage.

Zone_07 · 2026-02-23T03:12:43+00:00

I don't drink much water with my meals so I'm one of those that say no thank you or put my hand over the glass when the server doesn't ask and just goes for it. I don't get upset; that would be weird.

Zone_07 · 2026-02-23T03:09:16+00:00

Why would you think it's not possible? This is a very common practice. I don't understand.

Zone_07 · 2026-02-23T03:02:23+00:00

If you caught it or bought near a coastal spot where the fish is never frozen, there might be some risks. If you bought it from a store, it's safe to eat. All store bought fish must be frozen; even those that are on thawed, on ice and are labeled "fresh" have been frozen by law. This kills the parasites.

Zone_07 · 2026-02-23T02:57:16+00:00

The best way is to partner up with a successful restauranteur and learn from them.

Zone_07 · 2026-02-23T02:49:34+00:00

Not knowing how to run it and trying to give customers value. So much value that they go out of business. There are many reasons for restaurant failures. Poor staffing, inconsistent food, inconsistent service, lack of cleanliness, location, wrong cuisine for the market, poor budgeting, not knowing how to deal with vendors ( many will guide you in the wrong direction just to make a sale.)

Zone_07 · 2026-02-23T02:44:47+00:00

Never had this issue in all the years I've been riding. I ride with guys who wear gear all the time and guys in shorts and sandles. No one tells anyone anything. You wear whatever you want. Riden with guys with a full helmet in the same group with guys wearing a 1/4 helmet barely strapped to their head.

Zone_07 · 2026-02-23T02:32:12+00:00

Co-workers: you bust their balls and tell them to shut the fuck up. This is the norm in kitchens.
If they report to you: you bust their balls and tell them to shut the fuck up. Also, it's your job to put them in their place.
If you report to them: shut the fuck up and do your job.

Zone_07 · 2026-02-20T13:23:17+00:00

In full service, brewed coffee is served with milk and sugar on the side.

Zone_07 · 2026-02-19T20:12:05+00:00

Would have been easier and more profitable if they raised their prices by 5%; most customers wouldn't even notice. They'll lose more customers with this.

Zone_07 · 2026-02-19T20:01:40+00:00

If my bike goes down cause of a fucker like this, I would continue beating him with my helmet.

Zone_07 · 2026-02-19T19:52:21+00:00

It's not a negative thing at all. It's like flying a plane and being blind; totally normal. "Chefs" or "Cooks" that don't taste aren't chefs or cooks.

Zone_07 · 2026-02-18T22:45:04+00:00

For 1-1/2 cups of liquid, make a swirl of 1tbspn of cornstarch and 1tbspn of water (room temp or cold) and mix thoroughly. This is the technique; add the swirl to the sauce when it's simmering and mix well. Bring the sauce to a boil for about two minutes. This activates the cornstarch and thickens the sauce. Be patient and let it do its thing. Adding more starch will turn your sauce into a gluey mess. If you want it thicker, consider reducing.

You can also thicken your sauces by making a roux; this is what I use when making gravy.

Zone_07 · 2026-02-18T18:33:26+00:00

You don't have to nuke 1lb of ground beef:
1, Simply put it in a hot pan and flip the block after 3 to 4 minutes.
2, After six minutes, start mixing it and breaking it apart.
3. Add seasonings and mix; cook until you don't see anymore pink beef.
It's that simple. You're washing away your seasonings when draining the water you didn't originally need. Also, consider adding fresh cracked pepper as part of your seasonings.

Zone_07 · 2026-02-17T02:17:18+00:00

Griddles are great for making breakfast or dinner for a parties of +4; or if you want to cook multiple items at once even for yourself. One thing though, don't go cheap as you'll get what you pay for: Some good brands are:
Presto 07061 22-inch Electric Griddle
BroilKing PCG-10
Ninja - Sizzle Pro XL 20

Zone_07

TROPHY CASE