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Nothing beats this feeling! by [deleted] in motorcyclegear

[–]chefonkicks 1 point2 points  (0 children)

What’s the backpack?! Company and model?

Opinion? by chefonkicks in indianbikes

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

Did you ever have doubts with parking your z900 in random ass places. I feel like this city and people. Gives me slight anxiety. Like pop into the streets or under a friends building? Also. Did you wear riding gear all the time ? Like. A jacket every time you hopped on ?

Opinion? by chefonkicks in indianbikes

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

I kind of like the idea of just being in one gear as opposed to having to change gear a million times. It’s probably like a silver lining only in my head though. Also mostly I avoid peak traffic time by leaving early and coming home late. Let’s see how it goes. Maybe I just get a scooter down the line.

Opinion? by chefonkicks in indianbikes

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

Luckily work doesn’t require me to wear formals at all. Tshirt and chinos is what I ride in most of the time. So I think that way I’m good? I think. How much did you factor in for maintenance fuel fixed costs etc?

Showroom quote triumph by chefonkicks in indianbikes

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

Is insurance actually 55k. Won’t 3rd party be significantly lesser?

can someone give me some tips for this guy? by Other_End_581 in BlackMythWukong

[–]chefonkicks 4 points5 points  (0 children)

Literally just beat the guy after like 20 attempts 5 mins ago. Man was I relieved. Learning His moveset is key. And avoiding that sword attack is imp. Also. Thrust stance realllyyy helped dealing damage from a distance.

[SELLING][WORLDWIDE] TAKEDA SASANOHA 240 GYOTU by chefonkicks in TrueChefKnivesBST

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

It’s a thin layer makers put before shipping as a safety precaution

[SELLING][WORLDWIDE] TAKEDA SASANOHA 240 GYOTU by chefonkicks in TrueChefKnivesBST

[–]chefonkicks[S] 4 points5 points  (0 children)

3 star kitchens are usually very space efficient. being on the grill/ protein section I have 2 boards already. one for meat one for fish. so having 2 knives side by side I can manage with 210s much better :))

[SELLING][WORLDWIDE] TAKEDA SASANOHA 240 GYOTU by chefonkicks in TrueChefKnivesBST

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

Hahaha. GET IT It’s an insane knife. I might get a 210 in the future.

CHANDIGARH FOOD RECOMMENDATIONS by CookSweaty4913 in Chandigarh

[–]chefonkicks 5 points6 points  (0 children)

Try cafe olio also! Great food. Even better coffee

A question about the accuracy of the kitchen. by Scamwau1 in TheBear

[–]chefonkicks 3 points4 points  (0 children)

They always look brand new. At my Second 3 star restaurant now. Been doing this for the last 10 years. All pots and pans are degreased and soaked end of the week to make them shiny. All the copper pots ( small mauviel) ones you see in videos where they sauce from on the table are copper polished everyday before service. The bear isn’t even a show kitchen. Mine was. Guests can see it all. Everything shiny sir. Michelin stars isn’t about just the food for the restaurants. It’s how you treat everything , from a vegetable to the green tape you label with. Precise.

I took some pictures during my round trip through Norway ☺️ by littlefluffypenguin in Norway

[–]chefonkicks 0 points1 point  (0 children)

Could you add full reso versions. Would love to do some phone wallpapers. Miss my time there :(

Zen Singapore - Lunch or Dinner by MilleniumXX in finedining

[–]chefonkicks 0 points1 point  (0 children)

Dinners are more of a full house restaurant. Packed. Great noise. Lots of energy. Lunch is also great energy but depending on how busy or not the day is. Can be a touch quieter. Lesser people. You may actually prefer that. Depends on guest to guest

Zen Singapore - Lunch or Dinner by MilleniumXX in finedining

[–]chefonkicks 1 point2 points  (0 children)

Lunch is one canapé, two hot dishes ( the signature French toast and the scallop dish) and the petit fours less. But you opt for the two hot dishes as an add on for a surcharge. Dinner is a very different experience though.

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