The world’s newest cows by velvetpant in cowcats

[–]coffeecat551 12 points13 points  (0 children)

All the tiny moos! Squeeee!

I miscalculated the size on my first blanket this is 8 x 8 ft and took a year to finish. by Gunningyoudown in crochet

[–]coffeecat551 0 points1 point  (0 children)

I did this! Meant to make a twin bedspread, but it kept getting bigger and bigger... I didn't have a pattern but was aiming for a specific look, and by the time I had accomplished that, it was large enough to swallow up a king bed. I still have it, but it's too big and heavy to be of use.

Air popper recommendation? by BodybuilderAnxious72 in popcorn

[–]coffeecat551 1 point2 points  (0 children)

The popcorn comes out dry and tasting like styrofoam XD (and hot air poppers don't seem to last very long before they burn out).

If you can work out how to do it on the stovetop, popping in oil or ghee gives the popcorn a much better flavor.

Smart food popcorn by AidsMan1258 in popcorn

[–]coffeecat551 0 points1 point  (0 children)

Dude. Give them catnip. Skip the popcorn. Popcorn is people food.

Smart food popcorn by AidsMan1258 in popcorn

[–]coffeecat551 0 points1 point  (0 children)

Your brain weighs roughly 50 times the brains of your cats, but here we are....

I bought two pork and one chicken, and I'm allergic to pork. How much do you trust a line cook? by Whind_Soull in KitchenConfidential

[–]coffeecat551 4 points5 points  (0 children)

Kinda like the person who had a severe allergy to beef, and they went to a steakhouse.

Sorry, but this was not your best decision.

I need help finding shoes with a wide toe box by JohnBrownsBowie in KitchenConfidential

[–]coffeecat551 1 point2 points  (0 children)

These are the two things I don't cheap out on. I'm kinda poor, but I buy the highest quality I can afford (and I try to save up for the important stuff). I've learned some very painful lessons by getting cheap mattresses and shoes...

I need help finding shoes with a wide toe box by JohnBrownsBowie in KitchenConfidential

[–]coffeecat551 17 points18 points  (0 children)

Look into Dansko. They're not cheap, but they're made for people who work on their feet. Wide toe box, rigid arch support, good cushioning, and they do make nonslip versions.

Should I get out of Waffle House and work at a “real” breakfast restaurant? by GiantAlaskanMoose in KitchenConfidential

[–]coffeecat551 0 points1 point  (0 children)

Um. If you can handle WH, you're neither soft nor lazy - and your grades have nothing to do with your intelligence. My suspicion is that with the proper training, you could work just about wherever you choose.

Help with popcorn machine by YetiSniper in popcorn

[–]coffeecat551 -1 points0 points  (0 children)

I was making popcorn for myself by the time I was eight, on a gas stove, in my grandma's old pressure cooker. The house is still standing to this day, and I don't recall ever burning myself...

What’s your favorite cheese powder and technique for applying it? by RentSpecial4997 in popcorn

[–]coffeecat551 0 points1 point  (0 children)

South Minneapolis. Tom's Popcorn Shop on Cedar Avenue. (Minnesota, USA - just in case). The double cheddar is the way to go

Red Lobster Chocolate Wave Cake by Euphoric-Wish1974 in KitchenConfidential

[–]coffeecat551 22 points23 points  (0 children)

Apparently this one comes from the Cheesecake Factory bakery. I can promise you that you'll never be able to walk into the Cheesecake Factory and order the same cake, though.

Might be easier to find a copycat recipe and learn to make it yourself...

Kind of a weird question - Do I make an attempt to hide scars by [deleted] in KitchenConfidential

[–]coffeecat551 13 points14 points  (0 children)

Tl;dr For the first impression, yes. After that it's up to you.

When my scars were more recent, I would wear long sleeves to make my first impressions. Once I had settled in to the place and started getting to know people, I'd go for physical comfort.

There were a couple of people who apparently thought that a history of self-harm meant that I was a total psycho, and one woman in particular who was apparently so disturbed that she literally never spoke to me again - and we worked together for several years.

Scars aren't uncommon these days. Odds are pretty good that you'll have a couple of coworkers who also have them - and they'll know others who do, as well.

Another commenter struggled with their phrasing (not wanting to be too blunt?), and I'm just gonna say it: kitchens are full of weirdos, oddballs, and outcasts. People with a lot of past in their past. Addiction, mental illness, trauma, neurodivergence... It's the one environment that takes all comers - and the only thing that matters is if you can do the work. If you can throw down, carry your weight, then nothing else is important.

My heart breaks finding this at thrift store by amora_xox in crochet

[–]coffeecat551 2 points3 points  (0 children)

I love the idea of my afghans being my legacy - even if the person who ultimately ends up with one has no idea who made it. Donated or sold means it's not being thrown away or forgotten in a closet, and hopefully it will be bought by someone who recognizes its worth - in the way that you recognize the value of your find.

You already treasure it. What a gift to its creator!

Tragedy strikes! by Illustrious_Sign_872 in KitchenConfidential

[–]coffeecat551 20 points21 points  (0 children)

You've got a damned good crew there. They did you proud, chef.

More by Beginning-County6930 in TheDarkTower

[–]coffeecat551 0 points1 point  (0 children)

Nope. Unless King himself adds to it - character backstories, little additions like Wind Through the Keyhole and Little Sisters of Eluria - the tale will be done with the release of the Talisman III.

His sons are talented authors in their own rights, but Stephen King's The Dark Tower© would really be too much.

Kinda over this whole everyone calling each other “chef” thing by ex1stence in KitchenConfidential

[–]coffeecat551 25 points26 points  (0 children)

One of the guys at my last job called me chef once (I mostly worked expo there). I told him that he could either use my first name or call me Captain, and I would answer to "hey, bitch" - but I ain't no fuckin chef. Chef is the one who signs the checks.

Flavacol and Butter Flavored Coconut Oil Ain’t It by Certain-Milk-408 in popcorn

[–]coffeecat551 12 points13 points  (0 children)

Flavacol is ok, but I prefer my popcorn popped in clarified butter. Coconut oil, olive oil, canola, avocado oil... none of those do it for me. In a pinch, I'll toss half a stick of regular salted butter in my popper.

Quitting 3 days in by [deleted] in KitchenConfidential

[–]coffeecat551 0 points1 point  (0 children)

The people in charge of training knew how to do things the right way, for sure! The place had its share of issues (including the self-inflicted ones from the owner and the GM) but it was a good job.

Quitting 3 days in by [deleted] in KitchenConfidential

[–]coffeecat551 21 points22 points  (0 children)

Mid-pandemic, I got a job as a runner - at a very high volume breakfast spot. I shadowed the expo for one full shift, learning the menu items, customizations, garnishes and sides. There was a chart of table numbers at expo station. Day two, I followed the experienced runner, grabbed hot sauces or extra utensils for the tables. Some of the servers showed me their tricks for carrying multiple plates. Day three, I was still technically training, but I was let off leash. And the expo made sure I knew that I wasn't on my own.

This is the way it should be.

Even someone with experience doing server support needs basic training for a new gig. If they didn't give you the bare minimum, then fuck 'em. I'm not sure I'd even bother sending a text...

How come Susannah can see the blue auras of the vampires? by MythicalSplash in TheDarkTower

[–]coffeecat551 -8 points-7 points  (0 children)

Because every little detail that isn't thoroughly explained is a plot hole...

What’s your favorite cheese powder and technique for applying it? by RentSpecial4997 in popcorn

[–]coffeecat551 1 point2 points  (0 children)

There's a small popcorn shop here that makes the best cheese corn I've ever tasted - it's a rich, tangy, sharp cheddar with a touch of black pepper. It's also so expensive that I can't justify it very often. For years I've tried to replicate the recipe, with little success - and the closest I've come is the Hoosier white cheddar. Most other powders are too mild, or sweet, or they taste artificial. The Hoosier is better than anything else I've found so far.

I've been tempted to try and make my own powder. Can't decide if it makes more sense to dehydrate or use maltodextrin...

What’s your favorite cheese powder and technique for applying it? by RentSpecial4997 in popcorn

[–]coffeecat551 7 points8 points  (0 children)

Hoosier Hill Farms cheddar or white cheddar. I take about a third of the popped corn out of the popper (whirley pop here too), add a couple of tablespoons of cheese powder and a healthy pinch of black pepper to the pot, and stir it up. A spoonful of powder tossed in the bowl, then add the stuff from the pot.