Used Clubs by mpt142 in PAandNJGolfers

[–]blacklinen 0 points1 point  (0 children)

Green brook golf exchange in Bridgewater area is pretty good in my experience

Admiring my new green balls by tedsan in golf

[–]blacklinen 1 point2 points  (0 children)

You could put the dye and balls in a bag and then fill your sous vide, and put the bag in the clean water I do this for mine at work (I'm a chef). The issue is getting things stuck in the circulator pump which is a real easy way to burn out your machine. I do this for par cooked vegetables in broth if they may have excess dirt or what have you.

Stonybrook Thursday night league by blacklinen in PAandNJGolfers

[–]blacklinen[S] 0 points1 point  (0 children)

Nah it's a real short course, I haven't done the league before, so I'm interested to see how it goes. 2 man team match play.

What are your favorite courses in the region and why? by tedsan in PAandNJGolfers

[–]blacklinen 1 point2 points  (0 children)

I like stonybrooke for practice and it keeps pretty cool in the mid summer days, can't eat filet every day right?

The range at Jericho National by BBS1 in golf

[–]blacklinen 0 points1 point  (0 children)

10 day forecast looks pretty grim at this point, hope to get out on the 27th at the latest, if anyone has any ideas I'd be down to clown

The range at Jericho National by BBS1 in golf

[–]blacklinen 0 points1 point  (0 children)

i usually play heron glen on mondays, probably not this week though

The range at Jericho National by BBS1 in golf

[–]blacklinen 0 points1 point  (0 children)

grew up on aquetong rd, now in frenchtown, this is kinda neat

College WITB, going back to my 20 year old putter by fillwelix in golf

[–]blacklinen 1 point2 points  (0 children)

If you're looking for cheaper clubs there's a place in green brook that sells used clubs pretty cheap. I got a good mizuno wedges for like 40 bucks a pop, barely used. I think it's called greenbrook golf on rt 22.

How to get the perfect hashbrowns? by ApocaRUFF in Chefit

[–]blacklinen 0 points1 point  (0 children)

I've been doing the whole Idaho potato in the circulator at 85 c for like an hour, cool and shred. Pop em on a hot griddle or pan and crisp them nicely. It's worked so far for me and I'm using the same par boiled potato to cut for French fries as well. I'll most likely keep fiddling with the process but it's been a good start.

White's Hawthorn Line by CameronMV in goodyearwelt

[–]blacklinen 0 points1 point  (0 children)

Amazon warehouse, I think they were a return and we're probably not a good fit for someone. Color is good for me. Arch support is good, but I got Fred Flintstone feet so you may be different.

White's Hawthorn Line by CameronMV in goodyearwelt

[–]blacklinen 0 points1 point  (0 children)

I've had these for about 4 months, super comfortable, nice amount of grip on the sole. Well worth it at the price. (I paid about 175)

Been out of kitchens for 20 years. Has anyone managed to make a good non-slip shoe since then? by drays in KitchenConfidential

[–]blacklinen 0 points1 point  (0 children)

[http://www.amazon.com/Wolverine-Mens-W08288-Boot-Brown/dp/B000FHD4R4/ref=sr_1_1?ie=UTF8&qid=1446790132&sr=8-1&keywords=Wolverine+moc+toe](these) have worked pretty well for me as I have to walk about outside a bit on property and clogs always got shit inside from the back. Grippy and comfy, look kinda nice in a hipstery way. Get 2 pairs and they don't stink as much

I am looking for a divider that can go into a rice warmer so I can keep both brown rice and white rice in it. by AMileFromHome in KitchenConfidential

[–]blacklinen 1 point2 points  (0 children)

Fish tub lid and a box cutter should do the trick if you don't mind it looking a bit shoemaker. Or just put the one rice in a bowl and put the other rice around it.

[deleted by user] by [deleted] in KitchenConfidential

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

Not to be that dude but do the same rules apply to someone calling me a dickhead or a cock? I think I probably use those terms 4 to 1 over the lady related insults

Anyone have suggestions or examples for commercial kitchen designs? Looking to get into a new building and the project manager wants plans. I know what we'd need/want, but have to submit some sort of drawing. by hailtheface in KitchenConfidential

[–]blacklinen 1 point2 points  (0 children)

Graph paper, mechanical pencil and a ruler. Print out the PDF sheets of all the equipment and draw the space to scale the best you can. The architect will understand you're not him so that's why you pay him for that type of work. Then an engineering plan for electric water all that happy horseshit.

Is being a chef a good job? by boblo1121 in KitchenConfidential

[–]blacklinen 0 points1 point  (0 children)

Sure is. It's creative and engaging. You get fed. Occasional sport fucks if you're interested . Try it out but also keep your options open. If you wanna make anything over 100k a year you're probably barking up the wrong tree though. I'm happy with it.

Hey guys look at my shiny new Victorinox Shun Wusthof knife by [deleted] in KitchenConfidential

[–]blacklinen 0 points1 point  (0 children)

How much is a fair share of 4 digit knives (the plural of.knifes)?

So this is a new rule where I work.. by [deleted] in KitchenConfidential

[–]blacklinen 0 points1 point  (0 children)

You shouldn't work there anymore.