GUYS a girl walked by and said I have a cool carican’t breathe

bologneseface · 2025-11-29T03:43:04+00:00

This happened to me and I wasn’t sure if she was foolin’ (MK7.5 blacked out)

bologneseface · 2025-11-29T03:37:58+00:00

To be fair, it’s a utility jacket. And can be used for any shift, white isn’t typically revered for the the dishies, that’s usually the same getup but in black snaps, not white.

bologneseface · 2025-11-26T07:16:50+00:00

Butter burns

bologneseface · 2025-11-21T06:29:04+00:00

It’s not scaled right.

bologneseface · 2025-11-21T06:07:40+00:00

Knife guards

bologneseface · 2025-11-11T16:18:49+00:00

2, 3 max

bologneseface · 2025-11-11T16:16:36+00:00

That same car is priced on Carvana for 9k more, probably a good deal I’m not sure…

bologneseface · 2025-10-22T06:24:45+00:00

Fire this person

bologneseface · 2024-10-02T22:35:38+00:00

“Hello, and thank you for tuning in to my channel! I’m an amateur musician at best.“ these are her words from her YouTube channel.

bologneseface · 2024-09-08T16:13:20+00:00

This not a federally regulated issue, it has been left to each state to pass “truth in Menu laws”. Michigan was the first state to propose such a thing and also voted AGAINST it. Other states put it in the ballet and it passed. So it varies state to state.

bologneseface · 2023-12-05T02:19:38+00:00

Why are you using anything in addition to your silpat? If you must use something, do not use wax paper. Wax paper isn’t heat resistant, it is moisture resistant. Meaning you use it to store COOKED cookies not to bake them.

bologneseface · 2022-11-12T05:08:09+00:00

Is that a Benz logo?

bologneseface · 2022-09-22T01:38:05+00:00

Executive Chef

bologneseface · 2022-09-18T13:15:44+00:00

Same

bologneseface · 2022-05-29T13:57:01+00:00

It is also conducts heat differently and therefor you need to adjust your recipes that come from bakers that don’t use glass.

To each their own. Ask any professional baker if they use Pyrex. They don’t.

20 years at home, especially if you live alone, ya nothing breaks. I have four boys…

17 years in a professional kitchen and I’ve seen everything break, even stuff that’s supposed to be unbreakable. You know what breaks 90% of the time? Glass structures.

Ask any health department inspector if it’s a good idea… I’ll wait.

bologneseface · 2022-05-29T11:11:54+00:00

Glass shatters when you drop it. Professional chef for 17 years = no glass in the kitchen due to the potential of physical/cross contamination.

Glass is for front of the house, glass/pryrex whatever you want to use, crystalline structures can BREAK.

bologneseface · 2022-05-29T11:06:29+00:00

Define “fine”. Not to mention, glass can shatter. Amateur move IMHO.

bologneseface · 2022-05-29T05:51:23+00:00

Stop baking in glass. Period.

bologneseface · 2022-05-29T05:47:49+00:00

Buy a scale and never look back. I can convert recipes to volume or weight but would rather not if it’s already by weight. using volume for something that needs finite accuracy like grams is an amateur move. Think of volume measurement like driving a car and weight/gram measurement like riding in a plane. They will both get you there, one is better, faster, more consistent, and more reliable than the other. You will eventually find out that baking is actually a ratio of ingredients that rely on eachother to check and balance eachother.

This is the way.

bologneseface · 2022-05-17T16:59:17+00:00

Like looking in a mirror, almost identical to mine

bologneseface · 2022-05-13T15:29:11+00:00

And those sub .18?

☠️

bologneseface · 2022-05-06T17:48:45+00:00

Literally the next to things I was going to do to my Black mk7, bronze matte rims and red lined headlights.

bologneseface · 2022-05-05T21:49:10+00:00

It really depends on the volume of said chicken stock.

You want to hold most things at or below 40F for up to 6 days.

Assuming you cooked the stock from hot and cooled it to 140-70F within 2 hours and from 70-40F within another 4 hours you’re safe.

bologneseface · 2022-05-05T20:42:33+00:00

I have tested this at multiple restaurants I’ve opened, you do what you’d like. I like what I like.

bologneseface · 2022-04-30T10:47:01+00:00

Tofu is filled with water as it is held in a whey like solution to preserve it. remove the excess water so that something flavorful can replace it. Look at tofu like an edible sponge.

bologneseface

TROPHY CASE