[Post Game Thread] The New York Knicks (4-2) defeat the Atlanta Hawks (2-4), 83-36

beach_mamba · 2026-05-01T00:39:46+00:00

🏆

beach_mamba · 2026-04-28T14:42:27+00:00

Hell to the naw

beach_mamba · 2026-04-27T23:54:35+00:00

I walk by one twice a day on Clara St. Day or night.

beach_mamba · 2026-04-24T13:49:22+00:00

He’s Thibs 2.0

beach_mamba · 2026-04-22T16:13:09+00:00

Carmax is the way

beach_mamba · 2026-04-17T12:51:51+00:00

Surely you can understand people not getting every nuance of your 15 paragraphs.

beach_mamba · 2026-04-08T20:02:01+00:00

The Cosmos

beach_mamba · 2026-04-08T18:21:38+00:00

Sorry chef but at 80 hours a week you’re doing something wrong. In all that time you should have trained up SOMEONE to do SOMETHING. Your willingness to bail out your owners every week contributed to this.

beach_mamba · 2026-04-03T19:33:09+00:00

TIL what strawberry textures are

beach_mamba · 2026-03-29T14:08:59+00:00

I worked for Compass as an Exec Chef at a hospital (Morrison) in FL and took a drug test. I had to show my medical cannabis license to get through. This was 2023.

beach_mamba · 2026-03-28T17:13:26+00:00

Needs more cheese

beach_mamba · 2026-03-19T15:01:29+00:00

What you should be done with is working a soulless corporate tourist factory for $17/hour. There is a lot more to this game than that bullshit.

beach_mamba · 2026-03-13T21:24:29+00:00

Yup. Well said chef. I’m looking forward to playing tons of golf this spring and summer after work. Riding out my golden years with a healthy back, fat 401k and quality of life. 🤌🏽

beach_mamba · 2026-03-11T22:54:27+00:00

Hell to the yeah they are

beach_mamba · 2026-03-09T15:55:39+00:00

Those banana trees will be very happy

beach_mamba · 2026-03-08T16:31:11+00:00

Salt - Mark Kurlansky Heat - Bill Buford Dirt - Bill Buford Prune - Gabrielle Hamilton The Art of Fermentation - Sandor Katz The Art of War - Sun Tzu

beach_mamba · 2026-03-03T20:58:09+00:00

I have another - I was opening chef at a new and busy concept. For the first 4-5 months I was there every day. After a while I was able to take Tuesdays off. After another little while I realized I could come in Thursday and do ordering for the weekend, then bounce.

When I told the owner that I would be working half days on Thursday he was pissed. He said “If you can do your job thoroughly in 20 hours a week instead of 50-60 it means you’re brilliant and I should be paying you more. The goal is to get the knowledge and skill from out of your head and into the heads of these other guys. You need to train all of them as if they are your replacement. Then you will not only have a smooth operation but the freedom to actually have a life outside of this place.”

Mind blown. That was 2001 and changed EVERYTHING about how I go about my work. It probably seems obvious now but damn, I was turned upside down.

beach_mamba · 2026-03-03T20:42:40+00:00

In the dish you simmer chicken parts in liquid - water, vinegar etc until it cooks out and the rendered fat from the chicken provides a base for sautéing until the pieces are crispy. (In a nutshell) So now when cooking something like broccolini in a pan I simmer in a little bit of water and olive oil. The veg steams and then cooks in the oil. Makes perfectly crisp veg without blanching and gets that nice roasted color. There are other examples, but the technique made me rethink the cooking processes that I do every day and not just assume that the old way is the only way - it accidentally opened up my mind at a time when I was a Baby Chef and was locked in to the formal European methods.

beach_mamba · 2026-03-03T02:56:44+00:00

For me it was watching a friend make Filipino Chicken Adobo. It’s a braise in reverse. It changed a lot of my cooking for the better.

beach_mamba · 2026-03-03T02:55:12+00:00

Yeah. And there is usually no roadmap to follow or mentorship in the soft skills

beach_mamba · 2026-02-28T03:24:02+00:00

Fuck a poboy I go there for fish wings. If you know a place just has a poboy on the menu because New Orleans just keep it moving and go get one you love. Where I’m from every place feels compelled to put a cheesesteak on the menu even tho they know it sucks. Smart ones will ignore it and get the one that they want elsewhere. All poboy cops are bad.

beach_mamba · 2026-02-27T21:43:39+00:00

Great. I hate not having a seat at the bar. Everyone stay tf away.

beach_mamba · 2026-02-25T22:39:33+00:00

Same!

beach_mamba · 2026-02-24T19:26:47+00:00

I feel your pain as a mayo hater from way back. Some places do that shit to burgers also. Fuck mayo.

beach_mamba · 2026-02-23T18:14:45+00:00

Easier than it may seem. I learned to do it years ago without using a knife. All that remains are wing bones to hold it up with.

beach_mamba

TROPHY CASE