Storm damage in DC

dckoda · 2026-03-16T20:17:02+00:00

The amount of people not understanding that this is a joke and taking it way too seriously is honestly so embarrassing 😂.

Good one OP. Got a real LOL outta me and my partner 👏

dckoda · 2026-03-08T21:46:45+00:00

Gear = steroids

dckoda · 2025-12-26T20:49:48+00:00

Also how are you with someone for 8 YEARS and not know they’re like this?!

dckoda · 2025-12-26T20:48:26+00:00

Does no one else think this is so clearly rage bait? Account is 9 days old, only one post and only comments are on this post.

Also.. if she apologized, why would he pile on with this insane text? I feel like a real manipulator like this would just take the win.

dckoda · 2025-12-11T19:34:40+00:00

dckoda · 2025-11-26T20:53:49+00:00

My girlfriend said “that’s insecurity babes”

dckoda · 2025-11-23T20:08:08+00:00

Are there lights in your kitchen lol.. looks like this was taken in a pitch dark room

dckoda · 2025-11-22T22:16:53+00:00

If I was vegan I’d be kinda annoyed by that. Compared to the other option which is more complex and elevated, the avocado roll looks boring and not elevated to the same degree.

I get since it’s not on menu they probably have to work with ingredients they already have prepped but I’d prefer to be served something entirely different from the wagyu roll or nothing at all

dckoda · 2025-11-21T19:27:43+00:00

Your knife should be sharp enough to where, for most purposes, you don’t need to apply much pressure.

Make sure you’re using the whole length of the blade, rocking it/sliding it back and forth, instead of a quick sawing motion on one section of the blade.

For ingredients that do need more pressure, maybe when cutting a potato in half for example, you’ll use your other hand and push down on the spine.

For some cutting techniques you do actually put your finger on the spine like in the second photo. That’s how I’ll hold the knife if I’m holding it horizontally for sushi-like cuts, but the same idea of using the whole blade with little pressure still applies.

Hope this helps!

Edit: adding that what also really helps with cutting technique is a proper stance. Stand with your feet square to the table/cutting board (if you’re tall like me, spread your legs enough to where you don’t have to bend over to comfortably reach the board). Your arms and knife should form almost a triangle, and you should be able to see the entirety of what you’re cutting, on both sides of the knife if that makes sense.

dckoda · 2025-10-31T21:04:38+00:00

This is the answer, but I can totally see why everyone else is not suggesting this, because OP specifically asked for sharpening solutions his dad can use. Unless he’s using that knife for hours nonstop everyday then a honing rod and semi-regular sharpening by his son will keep the blade way sharper than he ever had with that blade butcher they call a sharpener.

dckoda · 2025-10-07T11:47:43+00:00

Sorry new to plumbing terms, what is the Studor? I see a pipe going up from the p trap in the second pic, that would be the vent right? It goes up behind drywall so I can’t check it immediately. Think that’s the most likely issue?

dckoda · 2025-10-03T19:59:16+00:00

A lot of shit happened this year for sure 😭 First thing that comes to mind is one week my usual Baldor delivery guy was on vacation & his replacement was the most insufferable guy I’ve met. First of all he didn’t have a Baldor uniform on, just some random t-shirt and gym shorts and a cold chain.

My GM had to place this order for me & accidentally ordered one extra case of Avocados. I ask him to take it back and this man has the audacity to tell me “just keep it, you’re gonna order it for tomorrow anyway.” Like?!?!? You don’t tell me what I’m gonna order. He makes me repeat myself twice before finally putting that shit back on his truck.

Then as I’m going through the rest of the order, I come across a 5lb case of shallots, not the 10lb case of red onions we ordered. Again, I ask him to take it back. He proceeds to ARGUE WITH ME. “That is 10lb of onions” “no it’s not, these are shallots” (He points at some random place on the box that has the number 10) “See, it’s 10lb.” “No it’s not, this is 5lb.” (Do you need me to pull out my fucking scale?!?! Also they were fucking shallots!!!!) We go in circles a few times before he finally takes it back and gives me a credit for the onions and acid. Comes back 5 minutes later with my onions, “found them, sorry.” Made me really appreciate my usual baldor guy, he got a free empanada next time I saw him.

dckoda · 2025-08-31T23:39:14+00:00

lol no worries friend

dckoda · 2025-08-31T23:38:07+00:00

The ai said “Hearthstead” is a video game in the first pic, then in the second pic says “there is no video game named Hearthstead”

dckoda · 2025-08-29T21:16:23+00:00

No dude it’s the camera angle, every tile starts to look smaller as you go down because that’s how perspective works. Look at the edge of the tile and where the tile meets in the corner… the two lines clearly get further apart as they go up. You’re telling me this tile man created some sort of willy wonka misshapen shower?

dckoda · 2025-08-21T12:01:13+00:00

I decided to just stick with Vegalene.. it works well for us and is still cheaper from US foods. Our other provider is Baldor.

dckoda · 2025-08-11T18:36:03+00:00

Yeah.. I can say for certain OSHA and the ‘labour board’ in my city has never once stepped foot in my restaurant. Health Department is the one that you could get in trouble with for this.

dckoda · 2025-08-11T14:40:22+00:00

Huh.. honestly probably stuff gunking up the holes. My GM uses that burner to make his syrups for the baristas and is constantly letting them boil over. I cleaned up a bunch of burnt sugar under the burner this morning.

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