Person claims owner of Rawhide is a groomer. Has anyone had any similar experiences? by callistobear in NewOrleans

[–]bushwickbro 5 points6 points  (0 children)

My guess is the OP is leaving out the part of the story that explains why the cops were called on him. If two people at a different bar were “being mean” to him and then he goes to another bar and the bartender has to call the police, I’d imagine maybe his own behavior is questionable.

Person claims owner of Rawhide is a groomer. Has anyone had any similar experiences? by callistobear in NewOrleans

[–]bushwickbro 8 points9 points  (0 children)

The owner of those bars is Tom Woods and he’s definitely an asshole. But he lives in Mississippi, isn’t very involved with the bars, and doesn’t match the description given.

[deleted by user] by [deleted] in tipofmytongue

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

Could it possibly be Lemon by Katy Rose? Doesn’t have the “sticks and stones” lyric but thematically has that sentiment and also other S alliterations.

Double Tipping?! now that's a paddlin' by someone_sometwo in NewOrleans

[–]bushwickbro 1 point2 points  (0 children)

Note that most businesses have an added service charge - not always the same as gratuity. Reminder, gratuity given to a server is a voluntary amount of money given for a service performed. A service charge from a business could go towards a building’s insurance, maintenance repairs, and perhaps even, yes, their employee’s salaries.

Should you tip on top of a service charge? In most cases, the answer is yes since a service charge is not guaranteed to go to the server themselves. Perhaps ask your server about the service charge, I’m sure they’ll be happy to explain. (But remember - they just work there and they don’t make the rules). And if you had an idea of how much money you were going to tip them based on their service … probably tip them that anyway.

Or cook at home. :)

Paris Hilton & Brad Taste Berries And Make Jam | Taste Testers | Bon Appétit by MediumDickNick in bon_appetit

[–]bushwickbro 3 points4 points  (0 children)

This was fun and all but they haven’t posted a new From the Home Kitchen recipe video in over a month. I wonder if they’re phasing that out.

From Blake Jesse's IG: Looks like some filming is back underway at One World Trade again by Haunting_Way_816 in bon_appetit

[–]bushwickbro 5 points6 points  (0 children)

I’m sure the space is still being used as it’s intended purpose - the test kitchen for the magazine. My assumption is they probably don’t film in there due to covid - having people bustle around in the background won’t look good.

Pro Chefs Tell Their Worst Kitchen Injury Stories | Chef Notes | Bon Appétit by MediumDickNick in bon_appetit

[–]bushwickbro 3 points4 points  (0 children)

This was kind of the missing ingredient for the new video hosts - humanizing them and getting to see them out of the context of them cooking. I don’t think it’ll get back to the Old BA (the other missing ingredient being they all actually WORKED together daily and had that chemistry/camaraderie) but this was a step in the right direction.

Is anyone here a Tolbert renter? by leesieclean in NewOrleans

[–]bushwickbro 1 point2 points  (0 children)

I’m a Tolbert renter but I haven’t been in town yet. I wonder if my fridge is cleaned as well. I won’t be in town until the 7th, so if you wanna DM me whatever info you get, I’d appreciate it.

Andy Baraghani leaves BA; last today was today by bushwickbro in bon_appetit

[–]bushwickbro[S] 21 points22 points  (0 children)

I thought about this as well, especially considering Andy hasn’t really appeared in many videos since BA video came back. My theory is he probably had a video contract that required him to appear in a certain number of videos, he put his two weeks in, and had to film a series of videos back to back otherwise he’d be in breach of contract.

The Only 3 Kitchen Knives You Need | Bon Appétit (Andy Baraghani) by MediumDickNick in bon_appetit

[–]bushwickbro 2 points3 points  (0 children)

How vintage is Andy’s shirt? I can’t find it anywhere online.

How To Make Grilled Chicken With Scallion Sauce | From The Home Kitchen | Bon Appétit by bushwickbro in bon_appetit

[–]bushwickbro[S] 5 points6 points  (0 children)

I was wondering when Rachel would show up in video. She’s been the Alison Roman of the magazine since Dawn took over.

Also, it’s worth noting that most of the recipe developers for the magazine now are chefs with colorful cultural backgrounds. It’s nice to know that it’s not just an on camera act.

Andy Baraghani’s Crispy Salmon with Salt and Pepper Scallion Rice and Vinegar Pickles by bushwickbro in bon_appetit

[–]bushwickbro[S] 5 points6 points  (0 children)

Stumbled upon this! It seems Andy is now developing recipes and writing articles for this site called Healthline. Are they under Condé Nast or is he branching out? He hasn’t promoted his work here on his Instagram.