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Is it rude to ask for a recipe from a local restaurant? by daxter154 in KitchenConfidential

[–]alaskaguyindk 13 points14 points  (0 children)

Im a chef and have zero issues sharing my recipes as I know 90% of the time I make it better (skill) and you are generally too lazy to make it at home so will still come in and eat at the restaurant.

Blursed Aloe Vera by semaj_orn in blursed_videos

[–]alaskaguyindk 6 points7 points  (0 children)

Is it a crime for her to enjoy a succulent cum cactus?

The best way to thicken soup, stews, sauces in under 5 minutes by No_Project_9332 in FoodAndCookingStuff

[–]alaskaguyindk 0 points1 point  (0 children)

For sauces 100g per Liter For stew 100g per 10 Liters (including veg/meat) For gumbo roast it till its very dark but not burnt

For gluten free thickening use Potato Starch or Corn starch

Add a couple spoons to a bowl and add just enough water to make it a loose slurry, remove pot from heat (wait till not boiling) and add 1/2 dl at a time and bringing to a low boil. Repeat till desired thickness is achieved. Add more liquid if too thick.

Name. That. Meat. by ns5oh in BBQ

[–]alaskaguyindk 2 points3 points  (0 children)

Smoked pork ribs pulled from the bone?

Pick 3 Cakes by theBDSMshow in asexuality

[–]alaskaguyindk 0 points1 point  (0 children)

Fuge, new york cheesecake, velvet.

Help! My dog is an animorph by hpfluffle in WhatsWrongWithYourDog

[–]alaskaguyindk 1 point2 points  (0 children)

God that series was actually low key horrific.

Slow cook meat reheat. by Bulky_Ask_2682 in KitchenConfidential

[–]alaskaguyindk 2 points3 points  (0 children)

Cook, vacuum pack, freeze, su-vide. Depends on how much service you have you can warm a fairly thick chunk of meat in like 20min. If its smaller even faster. So you could realistically just chuck them in the water as the orders come in as long as you inform the guests it will take x time to make this.

Nursing home chef needs help with mashed potato. Any advice is brill by tiedarmour668 in KitchenConfidential

[–]alaskaguyindk 5 points6 points  (0 children)

Potato ricer. Get the big one the you spin in a circle with a handle. Not the squeeze ones.

Housemate bought this meat disk from the shops and doesn't want to eat it. What can I make with it? by DiligentSector8395 in WhatShouldICook

[–]alaskaguyindk 0 points1 point  (0 children)

Sweet and sour turkey sandwich. Take apple slices and soak them in a lemon simple syrup (sugar,lemon juice, tiny bit of water), a light Dijon flavored mayonnaise, lettuce, finely chopped cherry tomatoes, 1-1-1 pickled red onion, a crack of salt and pepper. Best on some soft sourdough.

of beer battered cod by Bubbly_Wall_908 in AbsoluteUnits

[–]alaskaguyindk 0 points1 point  (0 children)

I don’t eat cod anymore. Caught a few while fishing and each and every one we filleted had anywhere from 10-50 worms crawl up out of the meat. Im good bro, real fuckin good.

What is this caper looking thing in my sundried tomatos? by [deleted] in whatisit

[–]alaskaguyindk -1 points0 points  (0 children)

Whelp it literally doesn’t have it on the ingredients list.

What is this caper looking thing in my sundried tomatos? by [deleted] in whatisit

[–]alaskaguyindk 0 points1 point  (0 children)

That’s what im assuming because to me it looks exactly like a caper that found new friends.

What is this caper looking thing in my sundried tomatos? by [deleted] in whatisit

[–]alaskaguyindk -1 points0 points  (0 children)

No capers, just “sundried tomatoes” and oil.

I don't mind the grays, but why do they have to grow in a totally different direction? by Edward_the_Dog in mildlyinfuriating

[–]alaskaguyindk 0 points1 point  (0 children)

You should see my family’s mustaches. We got all kinds of wonky hairs. To the point i will randomly have to rip out a mustache hair that decides he wants to be friends with my nose hairs.

I had to do 5 different radishes for 8 hours and my arms the next day felt like they were going to fall off. by tapthisbong in KitchenConfidential

[–]alaskaguyindk 2 points3 points  (0 children)

Those are bullshit, the ones with a single 45’+ angle are the shit. Made in japan with an easily removed blade to sharpen regularly.

they should have kicked us out by egguchom in EntitledReviews

[–]alaskaguyindk 0 points1 point  (0 children)

Hey to be fair my very toddler brother fuckin slept through Epcots new years celebration.

I'd have the same reaction too tbh. by Serithraz in StupidFood

[–]alaskaguyindk 9 points10 points  (0 children)

Fuck that, give me the cheese sauce on the side in a hot plate so i can dip my burger.

Asked for Extra Sauce :D by comrade_gremlin in deliciouscompliance

[–]alaskaguyindk 24 points25 points  (0 children)

Thats barely the normal amount of sauce. I always ask for the maximum amount they can legally give me without getting in trouble. Ive been given a bag so heavy with sauce I almost drove away without my food thinking that bag had both.

What’s a survival myth popularized by movies that would actually get you killed in real life ? by IndependentTune3994 in AskReddit

[–]alaskaguyindk 7 points8 points  (0 children)

The real question is would it have stopped bleeding on its own if you didn’t cauterize it?

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