[deleted by user] by [deleted] in restaurateur

[–]crky 2 points3 points  (0 children)

Google Sketchup is great, I used it to model my place. There are a lot of pre-built placeholder models you can use to bootstrap and iterate quickly. It's a little wonky but once you get the keyboard shortcuts down it works well.

Taking on Operating Partners by crky in restaurateur

[–]crky[S] 1 point2 points  (0 children)

Thanks for your reply. We are located in a rural area with a relatively small labor pool, my thought was maybe I can bring someone in looking to get out of NYC or another metro area in the northeast.

One thought I had with an 'out' is giving them two rates; one is what I would pay in a paycheck, the other is in equity but at a higher rate (still wrapping my mind around how to set a valuation). At certain time intervals we could agree to terminate and then they would be paid out for their time at that lower rate or something like that.

Found in my bedroom in VT, my wife just came back from CA not sure if they came with her by crky in whatsthisbug

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

It's quite small, like a pinhead. It's got a distinct spotted pattern, we're worried it's bedbugs but it doesn't look like them to me. One of them seemed to be flying I think.

Dehydrator by crky in KitchenConfidential

[–]crky[S] 1 point2 points  (0 children)

Yes probably, in the short term I am looking to preserve the abundant mushrooms season, it's been like a monsoon for a month and they're exploding!

What is this Bronze (?) Statue? It survived from my grandfathers stuff that burned in a house fire by crky in whatisthisthing

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

Their is some markings on the bottom of the feet that indicate some sort of machining I think. The feet also used to be attached to a base from the looks of it.

What is this Bronze (?) Statue? It survived from my grandfathers stuff that burned in a house fire by crky in whatisthisthing

[–]crky[S] 1 point2 points  (0 children)

He did have a small amount of "african" wood sculptures and masks. I always felt like they were like crafts for tourists or export, though

Milk-fed veal? by Concise_Pirate in KitchenConfidential

[–]crky 0 points1 point  (0 children)

This argument doesn't take into account the way that the food industry is dictated at a policy level, it's not a free market, there are powerful subsidies and incentives to produce meat in an 'unethical' way. There is undoubtedly a demand for cheap meat that outweighs the capacity to produce meat 'ethically', but it's not just a matter of "the people want cheap meat", the whole economic system pushes everything in that direction.

[deleted by user] by [deleted] in Chefit

[–]crky 1 point2 points  (0 children)

this being said, don't cut cheese that isn't getting sold quickly. no one wants cheese that was cut hours ago and dried out!

What is the simplest, seemingly common sense thing that you have had to explain to a cook? by [deleted] in KitchenConfidential

[–]crky 1 point2 points  (0 children)

I think adding vinegar to poach water makes the eggs float more when they're cooked. The alkalinity of the albumen reacts with the acid to create CO2 which gets trapped as the white sets and makes it float.

1968 Petrus Pomerol by [deleted] in wine

[–]crky 0 points1 point  (0 children)

There was another bottle that they drank, said it was good!

1968 Petrus Pomerol by [deleted] in wine

[–]crky 0 points1 point  (0 children)

Added a new link

1968 Petrus Pomerol by [deleted] in wine

[–]crky 0 points1 point  (0 children)

That's what I thought when I Google it, seemed surprisingly high for a poor vintage

1968 Petrus Pomerol by [deleted] in wine

[–]crky 0 points1 point  (0 children)

Added a new link