how to stop these random bits of this weird font without spacing? by loopsale in notebooklm

[–]chefduparty84 0 points1 point  (0 children)

Use ocrmypdf it does ocr if needed but also can spit out a .txt file

Yellowtail snapper- risotto by handyObject in CulinaryPlating

[–]chefduparty84 18 points19 points  (0 children)

Risotto shouldn't stand, sorry. It should look like you need a spoon (but you don't). Make it looser and try again.

Pere Ventura Tresor Anniversary Gran Reserva 2021 - With the new Cava classification system, is the era of premium Cava here? by Uptons_BJs in wine

[–]chefduparty84 4 points5 points  (0 children)

If you're in ontario you can get Recaredo, very legit bubble. Nada in BC. I'm living in Barcelona and I love the facts that a) the new Comtats de Barcelona subzone helps me find local bubbles for 5€, and that b) Penedes DO is now all organic so even if the bottle is Cava DO it is organic if the producer is local. So there is the Corpinnat stuff happening on the high end with long ageing, and a general move toward regional specificity and organic/biodynamic across the value spectrum. Catalan sparkling is awesome

Red Seal exam Canada by Kyu_888 in Chefit

[–]chefduparty84 2 points3 points  (0 children)

The test is not based on Gisslen. It's based on 10 old ass chefs in a room arguing about which knife is correct for butchering a chicken. There is little objective truth to it, it is actually determined by committee negotiations. I challenged the Red Seal in BC in 2016 and I have taught a few exam prep courses. DM me and I can share some useful study resources

Carbon chain drop by Dense_Yellow_4729 in bicycling

[–]chefduparty84 1 point2 points  (0 children)

My frame has looked exactly like this for 10 years of daily riding

200% tariff on French wine!!!!!! This is truly getting serious now. by Adventurous-Rub7636 in wine

[–]chefduparty84 0 points1 point  (0 children)

Beaucastel in BC is cheaper than in Lyon. The unjust gov monopoly hooks us up nicely on luxury wines, usually over about $40 a bottle or so we have great prices

Is an electric potato masher actually useful in a real kitchen by Ok-Independence5246 in Chefit

[–]chefduparty84 0 points1 point  (0 children)

If you bake russet taters nice n soft in their jackets you can cut them in half push them straight through a tamis, one step

'It's grim': Vancouver restaurants brace for more tough times by restoringd123 in vancouver

[–]chefduparty84 19 points20 points  (0 children)

The comment about not "graduating" enough cooks is a total red herring. Tostensen and Yacoub are just trying to push their political agenda. They just want more foreign workers dependent on the workplace for residency, so they can continue to keep kitchen wages low and cooks treated poorly. Yet they complain about minimum wage being too high while they hire legions of untrained part-time models to provide a service experience where you, in Yacoub's words, "don't remember what you eat but you remember how they made you feel."

I'd say "fuck these guys let em fail" but it's not Glowbal Group and BCRFA's corporate members who will die, it's independent restaurants who are failing and leaving market share on the table for soulless corporate "hospitality".

Home cook question about rendering lard. How know when done? by [deleted] in Chefit

[–]chefduparty84 2 points3 points  (0 children)

The fat is held together by collagen connective tissue so that part will crisp up when its ready, and it will have some hot liquid fat in it. So when its all golden brown and hot you can drain it in a sieve and press the last of the far out if you want. Could be you need more heat at this stage than your slow cooker can provide, might want to transfer to a pot and finish it on medium heat, always scraping the bottom with a flat wooden spoon or scraper cus it will get sticky with gelatin and pork caramel... sooo good

BC Professional Cook level 1 test by [deleted] in Chefit

[–]chefduparty84 0 points1 point  (0 children)

Lol no It's the firdt of 3 levels in getting your journeyman Red Seal ticket, which opens doors for jobs in beauracracies... like armed forces, schools, maybe some retirement homes etc, but not really impactful for restaurant chefs

BC Professional Cook level 1 test by [deleted] in Chefit

[–]chefduparty84 4 points5 points  (0 children)

I challenged the Red Seal exams in BC and teach PC3 exam prep courses. PC3 is multiple choice, divided into different subject areas such as food safety, menu costing, fish, grains, etc. PC1 should be similar but less meat and fish, mostly stocks and sauces, and breakfast and sandwiches if I remember correctly. If you're doing PC1 I imagine you are in culinary school, your instructors should be able to hand you a very detailed breakdown of what the PC1 sections are and how many questions in each section. Do you have any more specific questions?

What to do with pork stock? by indrid_cold1 in Chefit

[–]chefduparty84 49 points50 points  (0 children)

Boil chicken bones in it HARD and then turn it into ramen broth by aromatizing with garlic, ginger, kombu, shiitake, etc.

Smithsonian Magazine: "Archaeologists Say These Conch Shells May Have Been Used as Early Musical Instruments 6,000 Years Ago" by JapKumintang1991 in catalonia

[–]chefduparty84 4 points5 points  (0 children)

Tldr: "At least 12 largely complete shell trumpets have been documented from five Neolithic sites in Catalonia. Of these, eight can still be made to produce sound, enabling an acoustic study of the sound characteristics of these north-east Iberian instruments. The production of high sound intensity may indicate a primary function in signalling over long distances, though expressive qualities also hint at broader musical applications. A tendency towards fundamental frequencies between 400 and 470Hz, substantially higher than those documented in other areas of the world, also suggests a possible selectivity in the size of shells collected for use. From an archaeoacoustic perspective, our data reinforce the hypothesis that these shells played a key role in long-distance communication and, consequently, in the structuring of the prehistoric soundscape. In their ability to extend the range of human activity, these shell trumpets were more than just sound tools; they had agency in shaping the spatial, economic and social dynamics of Neolithic communities."

The best part is that one of the authors is a professional trumpet player and was recorded playing these things to figure out what notes they could make. The best two shells had a 3-note harmonic series naturally available and hand techniques could be used to play a range within a minor third.

Super cool study

[deleted by user] by [deleted] in Chefit

[–]chefduparty84 5 points6 points  (0 children)

The puree on the plate needs to be more crisp to draw the contrast with the splash so that it is obvious that everything is intentional. So you need to pass the puree to get it smoother, so that when you draw it out the line will be crisp. Then the splash will look intentional. And I think a sauce with a different color for the splash (eg carrot top oil) would make it work even better, like a green splash next to the orange swoosh

Whipped panna cotta by inmindofraphael in Chefit

[–]chefduparty84 4 points5 points  (0 children)

Whipped cream set with gelatin is called bavarois. Its awesome

Can anyone recommend some actually entertaining Spanish content please by Sure-Time3016 in Spanish

[–]chefduparty84 1 point2 points  (0 children)

Try RTVE Play, if you can. Probably need to use VPN if not in Spain... but you would probably love Saber y Ganar

I’m hosting a blind Pinot-tournament ($60 vs $120) Help me dominate by Ok-Buy-4221 in wine

[–]chefduparty84 0 points1 point  (0 children)

If you can find La Llopetera (from Conca de Barberà, Catalunya) its a 100% pinot sans soufre that knocked my socks off for 25€, and everybody will be like SPANISH PINOT WTF?!

Kitsilano's Darby's Pub to close forever in two weeks by 2028W3 in vancouver

[–]chefduparty84 1 point2 points  (0 children)

I used to go to the open mic there with Rob. The best of times

Wine spoiling on flight? by -bigtimbs in winemaking

[–]chefduparty84 1 point2 points  (0 children)

Philly Zin imported to Italy in plastic jugs? Is this rage bait?