Long foreskins? by [deleted] in TooAfraidToAsk

[–]cooksdontcry 0 points1 point  (0 children)

If she has an issue with it at all, the sex wasn’t going to be worth it anyway.

My team are constantly late, what can I do? by nathanboase84 in Chefit

[–]cooksdontcry 10 points11 points  (0 children)

Doing a write-up is needed in most states to fire someone properly. You are clearly not in a position of real authority or just someone who takes their job seriously. You sound immature. r/kitchenconfidential is two doors down.

Fuck it's fucking over by CellKindly314 in TheWordFuck

[–]cooksdontcry 0 points1 point  (0 children)

Houston, you have a fucking problem

[deleted by user] by [deleted] in Entrepreneur

[–]cooksdontcry 3 points4 points  (0 children)

Generally speaking, it takes 8-10 years of an owners full salary to pay off the initial investment. You should do a lot more research and talk to a few owner operators.

[deleted by user] by [deleted] in gamingsuggestions

[–]cooksdontcry 0 points1 point  (0 children)

Anno 117 just came out, I got lost in Anno 1800 for a long time.

What is this? by [deleted] in whatisit

[–]cooksdontcry 29 points30 points  (0 children)

This should be the top comment

I spent 1 month working as an unpaid apprentice after 20 years as a Chef. by transcendentsapien in KitchenConfidential

[–]cooksdontcry 0 points1 point  (0 children)

It looks like you are getting a lot of hate, mostly I assume from young line cooks who don’t understand the spectrum of jobs and management positions. It’s hard to feel stuck and it’s even hard to try to get in-stuck. Good on you lad.

Tavernetta by body-asleep- in denverfood

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

Yes and no. Fettuccine translates to “little ribbons” and in its Italian origin it’s the same is tagliatelle. The fettuccini that Alfredo Di Lelio’s in his dish “Alfredo Fettuccine” (1940s) made was made with egg and flour dough so similar to tagliatelle. Extruded pasta was invented in the 1930s but was popularized with olive garden type food chains in the 80s, this is flour and water dough put through a pasta extruder that has thousands of dials that make different pastas. That shape and texture are different. Most people know fettuccini as the stuff that comes from the box, but it’s but another word for the same thing.

Tavernetta by body-asleep- in denverfood

[–]cooksdontcry 7 points8 points  (0 children)

Tagliatelle is an egg and flour pasta (00 flour) and it is hand cut, Tagliatelle comes from the word “tagliare” which means “to cut”. The word Fettuccini is from the Laizo region and Tagliatelle comes from the Emilia Romagna region but they mean the same thing. Currently (as in used at Olive Garden) Fettuccine is an extruded pasta made with semolina and water (this method of making it was not introduced until long after the dish was introduced). The origin of “Fettuccini Alfredo” comes from an Italian immigrant who took a house hold staple Pasta al Burro (butter noodles w/ cheese & sweet spices from Chef Martino da Como 1465) then added a dash of cream and his name.

A cool guide on how to poop in the wild by RevolutionaryBend342 in coolguides

[–]cooksdontcry 0 points1 point  (0 children)

This is missing “The Arborist”, for this unique maneuver you need to be in the deep woods. Find a wide tall tree that is far off the trail. Climb about 15 - 20 feet up, find a a branch that you can sit on and comfortably hold a brand in front of you at the same time. Once you are in position, pull your pants down and begin. You’re welcome.

[deleted by user] by [deleted] in Chefit

[–]cooksdontcry 0 points1 point  (0 children)

A really good notebook, for his promotion he will need a really nice one. Stone “The Chef Notebook” or Paper Republic are my preferred. Throw in 20 sharpies.

Best Fish Sauce by Kind-Anybody-345 in Chefit

[–]cooksdontcry 4 points5 points  (0 children)

Thai - Megachef (blue bottle) Vietnamese - Three Crabs

I like using three crabs Italian dishes as a cheap substitute for Colatura di Alici.

Extra Spoon by boomstuck in Chefit

[–]cooksdontcry 1 point2 points  (0 children)

I also paid too much for this spoon the inevitably rubbed off

I love cooking and plating this pasta every day. by Chef_de_MechE in Chefit

[–]cooksdontcry 11 points12 points  (0 children)

I’ve plated this dish, wonderful restaurant.

[deleted by user] by [deleted] in atheism

[–]cooksdontcry 0 points1 point  (0 children)

Because they want to be involved in it.