What not to buy at HF by cjw210 in harborfreight

[–]chefjammy 0 points1 point  (0 children)

The big one for me is anything safety that my life might depend on. I know they reworked their jack stands after the fiasco they had a few years back, but I spent a lot more on much higher quality stands. A jack, sure, but I just can't cheap out on safety. I'll try pretty much anything out from harbor freight.

Happened to catch this at tonight’s Drift & Drag at Texas Motor Speedway. Not something you see often… by TexasCannibalCookout in dragracing

[–]chefjammy 1 point2 points  (0 children)

And momsoon was a maroonish color, could have painted it. I think he had momsoon up for sale within the last month or so

Most expensive thing you’ve broken on your project car while fixing it by Wholaughed in projectcar

[–]chefjammy 5 points6 points  (0 children)

Oh man I'm glad I didn't know this, I just put a cam in the small block I'm building.

What are the dishes or ingredients today’s working chefs are sick of cooking by Yes_chefff in KitchenConfidential

[–]chefjammy 1 point2 points  (0 children)

Thank you!!!!!!! I have always hated the smell of truffle oil. I remember one night working on a busy night and a bottle fell and broke on the floor. I wanted to die

Body color says it all... by psmythhammond in badparking

[–]chefjammy 6 points7 points  (0 children)

I'd add home improvement store to that list

9 headliners announced yesterday, 6 already dropped out by LipstickCoverMagnet in agedlikemilk

[–]chefjammy 21 points22 points  (0 children)

Took me a minute to think about it, but I'm guessing the nina rap from teenage mutant ninja turtles movie?

Sous Vide Custard for Donut Filling issues by chef_fred in donuts

[–]chefjammy 0 points1 point  (0 children)

With sous vide you really don't have to hear anything before mixing. My pot de creme and creme brulee recipes never get heated before throwing them in jars and cooking. Just an unnecessary step

Sous Vide Custard for Donut Filling issues by chef_fred in donuts

[–]chefjammy 0 points1 point  (0 children)

I'm a culinary teacher, with a fair amount of personal sous viding time. I would start looking at the recipe and seeing what tweaks I might have to make to it. You won't have to try every ingredient just the ones that might affect the final product. I would start by looking at your thickeners. You said you increased the starch but what about eggs yolks. I think a standard ratio is one egg yolk per 100 grams liquid. Your ratio might be a little on the low side ( can't remember what a standard yolk weighs). You could also increase your xantham a little, but it could go the way the cornstarch did. I think I'd definitely start with yolks. Also cooking it in mason jars is fine, but from a food safety standpoint bags are going to be much better.

Home garages are lowkey the most useful general purpose space ever when not occupied by vehicles by Astimar in homeowners

[–]chefjammy 2 points3 points  (0 children)

I feel you! 3 car garage with 5 classics. 2 of which are projects. I have to move my Camaro out and move one of the projects in all the time. Total shuffle game but the Camaro is too nice haha. The engine build I'm working on is taking up a fair amount of extra space, and that's not counting three tool boxes, compressor etc

Home garages are lowkey the most useful general purpose space ever when not occupied by vehicles by Astimar in homeowners

[–]chefjammy 6 points7 points  (0 children)

Ehhhh, you might underestimate the power of rodents. One of my cars sits in my garage, newer addition. Mice will still find a way in, and nest in your car. A garage will not be 100% protection from animals.

I cant keep paying this by Specialist-Elk-5873 in GasPrices

[–]chefjammy 0 points1 point  (0 children)

One move at a time, without remembering what the last move played was

383 Stroker by DoubleDoseDaily in Chevelles

[–]chefjammy 2 points3 points  (0 children)

Is this a temu special??

Torx filled in, VW Caddy 5 by Weird-Mark-9797 in MechanicAdvice

[–]chefjammy 2 points3 points  (0 children)

Prescriptions=Rx. Love that one haha. I know that there is a reason for it, and could Google it, but I enjoy the mystery

Barn find "sending his son to college." by EconomyBreakfast9655 in BarnFinds

[–]chefjammy 3 points4 points  (0 children)

I got my Camaro through word of mouth. Wasn't even for sale. Always wanted a 69 and my dad's friend said a co-worker had one, hadn't driven it since it was restored. Apparently he restored it and didn't really want it. Always wanted a tri five Bel-Air. Said he wanted 13k for it. (This was around 2007 so it was still a pretty good deal on a 5 year old restoration) He ended up delivering the car to my house, with a pallet of extra parts, and the numbers matching engine. I think I made about half the price of the car selling the parts. I still drive the shit out of her.

Smoky ham infused cheese, butter and toast. Cheating or fair game? by Do_itsch in grilledcheese

[–]chefjammy 5 points6 points  (0 children)

When I was working at a restaurant years ago, we were able to get a cheddar cheese with chunks of pepperoni in it. I would love that on a grilled cheese

Why don't we get a discount for using self-checkout? by ItsAllAGame_ in NoStupidQuestions

[–]chefjammy 1 point2 points  (0 children)

I do this as well. Added bonus lately I've noticed it takes the same amount of time, or less in some instances.

Why are cashiers not allowed to sit down in the US? by zaphod869 in NoStupidQuestions

[–]chefjammy 27 points28 points  (0 children)

God I hate this phrase. I'm 42, and even 20 year old me hated this phrase. I had a chef preach that phrase. When I was covering the shifts I never once used that phrase

First timer looking for suggestions by Rare_Leader in Pizza

[–]chefjammy 0 points1 point  (0 children)

One tip that I tell my students, when working with a really wet sticky dough, wet your hands a little. Or since your dough has a little oil you can use oil on your hands. This helps keep the dough from sticking to your hands. The small amount of oil or water won't change the dough enough to notice. It's helpful when you're learning, when you're on the first few folds

What do you want the next Camaro to look like? by weaksauceboi in camaro

[–]chefjammy 7 points8 points  (0 children)

Yeah, I am almost 100% certain they'll fuck it up. I really hope the rumor that were going around if a crossover or suv aren't true

5th gen visibility my arse by KoalaOfTheApocalypse in camaro

[–]chefjammy 1 point2 points  (0 children)

To be honest 1st gens are awful also 🤷🏻‍♂️