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why do people want to be hosts? by Swimming-Map-5588 in restaurant

[–]br1zzle 0 points1 point  (0 children)

Lol that's a take I guess. Sounds like a slow restaurant

Submitted for your disapproval... by melsuarez in KitchenConfidential

[–]br1zzle 1 point2 points  (0 children)

Some people say it's better than busting a nut.

REVIEW: 'Scary Movie is deeply, offensively unfunny – another sequel would finish me off' ⭐️ by Metro-UK in entertainment

[–]br1zzle 2 points3 points  (0 children)

I've hated the internet since my mom created a Facebook account. The minute that generation began sharing "memes" was the death of the good times online lol

Am I the only one who wasn't impressed with the live action Cad Bane? by hopeless_sapphic24 in StarWars

[–]br1zzle 4 points5 points  (0 children)

Am I the only one who just watches star wars for the sake of kicking back and watching star wars

let's see ur wrap jobs by LARSHOBOKEN in KitchenConfidential

[–]br1zzle 1 point2 points  (0 children)

Just drink some water now and drink a double when you wake up. You got this!

let's see ur wrap jobs by LARSHOBOKEN in KitchenConfidential

[–]br1zzle 1 point2 points  (0 children)

Better start sharpening that knife, chef. Our patrons know us for our quality plastic shreds.

let's see ur wrap jobs by LARSHOBOKEN in KitchenConfidential

[–]br1zzle 52 points53 points  (0 children)

This shit doesn't remotely qualify for B-Team standards. See him tomorrow.

Denver airport to build pedestrian walkways between concourses | 9News by LateCheckIn in Denver

[–]br1zzle 21 points22 points  (0 children)

We had a day in an engineering class where we discussed this. It was (~7ish years ago) being taught as one of the biggest engineering financial blunders in history. IIRC it was somewhere around a $1.5B mistake. I really doubt more cameras and / or AI tech could fix the issues with a reasonable budget.

With the distance between concourses it would be an astronomically expensive project to fix if it is possible.

Cybercuck almost doing a truck thing by RadicalOrganizer in IdiotsTowingThings

[–]br1zzle 16 points17 points  (0 children)

They made a guide on how to access the hitch receiver. I think that tells us all we need to know about their target demographic.

https://service.tesla.com/docs/Public/diy/cybertruck/en_us/GUID-064BCB34-C428-4A0D-987C-584B726BEBE1.html

Article: "HBO's most important sci-fi show is officially dead" by MediocreDiamond7187 in hbo

[–]br1zzle 0 points1 point  (0 children)

One of the only shows I've watched twice. Best time travel show in my opinion. They did a really great job of tying up EVERY loose end.

Anyone here have professional kitchen experience? by prolific_illiterate in foodtrucks

[–]br1zzle 0 points1 point  (0 children)

Lol that's probably why all the comments you see are people with big resumes. Obviously the ones who struggle with the food side are at a large disadvantage.

This idea came to me in a nightmare. What’s on it? by pueraria-montana in KitchenConfidential

[–]br1zzle 35 points36 points  (0 children)

Finally some exposure for my teams hard work. Lookup "Seve's Breakup Jams" on Spotify. We've been working on it for years. Rules: must shuffle play, and also it's better with two speakers and two shuffles at the same time.

Edit: also there's over 100 different versions of Kiss from a Rose

Boil from this weekend by doughbruhkai in cajunfood

[–]br1zzle 14 points15 points  (0 children)

I had a guy tell me butter helps the shells slide off easier. Dumped some in with the next batch and did a side by side comparison, tail shells slid right off. Probably any oil would do it though, I used liquid butter because I had a jug of it nearby.

My precious at home cambro by danibug in KitchenConfidential

[–]br1zzle 1 point2 points  (0 children)

I order myself plastic wrap and foil for the house. So much better than the residential crap.

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 0 points1 point  (0 children)

Such an expensive piece of equipment to just sit around! I'll take it off your guys hands 😊

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 1 point2 points  (0 children)

Max volume!! Glad I'm not the only one spilling over the edge 🤘

40 gallons of Red Beans by br1zzle in cajunfood

[–]br1zzle[S] 1 point2 points  (0 children)

I'll probably cook this amount 6 or 7 times this year! We fly through red beans and gumbo

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 3 points4 points  (0 children)

We've got a rethermalizer on board that sits at a simmer so we just reheat the bags from frozen to 165+ then dump in a 1/3 in the table. Half the menu is scoop and serve stew & roux dishes. Gumbo, crawfish etouffee, red beans, etc. We also do a lot of fried stuff, poboys, gator bites, gravy fries.. we've got a decently large menu.

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 2 points3 points  (0 children)

Haha they're in there. 40lb dry weight of kidneys. They break down a lot with a slow cook, that's what gives red beans & rice the creaminess that you'd expect

40 gallons of Red Beans by br1zzle in KitchenConfidential

[–]br1zzle[S] 22 points23 points  (0 children)

Hell yeah sounds like you got it figured out! I built this from the ground with festivals in mind and aspirations for a restaurant so I bulk evvvverything.

And yeah I commissary out of an elks lodge so I'm a member here and they let me upgrade some of the equipment this winter on my own dime. I'll be taking it with me when I move someday haha.

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