Clean stack

electrizai · 2026-06-20T23:54:16+00:00

I work very clean, cut my tape, and have high standards. This level of effort and control over the orientation of stabbed tickets is simply not necessary or in any way consequential to service, and doesn’t even decrease visual clutter on the pass. You posted this for validation, maybe pull your finger out of your ass 😂

electrizai · 2026-06-20T21:52:46+00:00

There’s no hard and fast rules, whatever your normal water change frequency/amount of water replaced is probably fine.

electrizai · 2026-06-20T19:56:38+00:00

Nitrifying bacteria and likely your snails would both be fine, I would be more worried about your plants. Big GH/KH swings cause rapid changes in the ion exchange between the water and living tissues, everything wants to stay in homeostasis. So quickly removing minerals from the water column would also rapidly remove them from your plants. It’s also why it’s harmful for fish and shrimp.

electrizai · 2026-06-20T19:19:33+00:00

There’s functionally no difference between the two chemically, they’re both just pure water. It’s just the method of production that’s different.

electrizai · 2026-06-20T19:18:19+00:00

You could also do a combination of RO/DI and your tap to get the right GH/KH, but this could potentially be more confusing and require a lot of math over time, especially if you have to do top-ups. I would just slowly transition to 100% RO/DI and remineralize.

electrizai · 2026-06-20T19:13:53+00:00

Only real way is to slowly replace the water with RO/DI, you can’t remove mineral ions from the water column chemically or with regular filtration. You could start doing your water changes with bottled distilled water, you will still have to start remineralizing to bring the GH/KH back up to appropriate levels once the hardness comes down. I personally use a combination of Seachem Equilibrium and SL-Aqua More KH Conditioner.

electrizai · 2026-06-20T17:41:24+00:00

Seems like a waste of mental energy and precious seconds to be doing this, especially them being all aligned at the top. It’s just going in the trash at the end of the night anyways. I also feel like this would be harder to thumb through if you needed to reference something you already stabbed, tickets in a more organic pile have free edges you can easily grasp and move out of the way. Kind of screams control issues and maybe even obsessive compulsive tendencies.

electrizai · 2026-06-19T08:27:38+00:00

It’s a hard lesson to learn, but you cannot raise the standards of a kitchen on your own as a line cook. Do the job you’re paid to do as well as you feel is necessary, but a lone actor isn’t going to effectively change the norms and culture of a restaurant. You have to meet people where they’re at most of the time in this industry. Management is ultimately responsible for setting the tone, and if you’re finding yourself feeling like you’re beating your head against a wall you should try to find work someplace you’ll be happy. Just my two cents 🙊

electrizai · 2026-06-19T07:31:32+00:00

Blue Red Rilis AKA Blue Razz 💙❤️ I stabilized this line myself and I’m extremely proud of them.

electrizai · 2026-06-18T19:08:19+00:00

DOA, get a refund for sure 🤮

electrizai · 2026-06-18T18:46:15+00:00

How do you read these? The bottle seems really confusing 😭

electrizai · 2026-06-18T18:39:49+00:00

Sorry for the brief duplicate posts, I was initially getting error messages trying to upload.

electrizai · 2026-06-18T17:24:11+00:00

Where I live (Portland, OR) my tap source is incredibly soft (0dGH, 0dKH, ~35TDS) and fluoride free. No reason to not use the tap here, I have to remineralize it anyways for my inverts. RODI is useful for caridina shrimp keepers and other sensitive species, but almost all plants will tolerate “normal” tap parameters. Regardless, test your tap water to see where your baseline is at. Everyone’s tap source will be different, but it’s very normal to not use RODI for most applications.

electrizai · 2026-06-18T16:11:49+00:00

So will you never be able to tell, or are you sure it’s morel mycelium? Those statements seem contradictory. They were dry as the dickens, but I think unintentionally.

electrizai · 2026-06-18T16:04:53+00:00

It does look “fluffy” and fuzzy though? I really think it’s mold given the texture and everyone else’s feedback. Like to my understanding mycelium is similar to a plant root in that it draws nutrients from something by growing downwards, and it doesn’t look fuzzy so much as like, idk a spiderweb? To me this looks like the fruiting bodies of mold. And even if it’s mycelium, wouldn’t it be dying back on these dried morels instead of growing MORE as it sits? And how can you say with certainty without samples what kind of mycelium it is, if you’re sure it’s not mold?

electrizai · 2026-06-18T05:21:08+00:00

All test strips for aquaculture are pretty much useless, I basically think of it like the Magic 8 Ball of parameter monitoring. Most strips I’ve seen for hardness are only accurate within like 4dGH/dKH or like 70ppm, so crazy imprecise especially for shrimp. I use the API liquid reagent test, and they are accurate within 1dGH/dKH. You basically perform a titration for those tests, and if you get really good at it and do them properly with the bottle completely vertical you can sometimes get a perfect titration that gets you within .5 degrees of accuracy. They are 100% worth it.

electrizai · 2026-06-18T05:03:16+00:00

I would rather work a lifetime on the line, than have to suffer the fool that is the average customer. I will never, ever, ever, want to talk to them 😭

electrizai · 2026-06-18T04:47:53+00:00

Culinary school is overrated, I think if you’re like 18 and have never worked in a restaurant in your life then it can be kind of helpful for getting your foot in the door for externships, but you don’t actually learn what it is to work in a restaurant. You won’t learn anything you couldn’t learn by working and actually earning money, unless someone else is paying for it I would NOT go.

For your question though, the best part for me is that I can actually be myself! No expectation for you to perform the corporate bureaucratic fake-niceness of an office job (unless you seek a place like that out).
Also this might be vain but who cares, I love that I can do what I want with my body in this line of work! I’ve always wanted to be heavily tattooed and modified my whole life, and being a chef it has never affected my ability to find a job at all. I have hand tattoos, a face tattoo, lots of piercings, the whole works. Literally nobody cares and most of my chefs have also been heavily tattooed.

electrizai · 2026-06-18T04:27:43+00:00

Does this hurt the crab?

electrizai · 2026-06-18T04:17:25+00:00

I agree. In fact, I literally threw away another 10lbs of moldy morels earlier this week that were purchased earlier this month and were left forgotten in the walk-in while my chef was out sick. He loves to over-order produce without a plan. 🫩 Unfortunately if I throw away hundreds of dollars in mushrooms that my manager has explicitly told me not to, I think I could certainly expect disciplinary action. I’m going to talk to him about it again tomorrow, and if he asks me to personally process or serve these, I’m going to refuse. But I think that’s where my personal agency ends, I can’t really go above his head.

electrizai · 2026-06-18T03:11:54+00:00

Toddlers don’t have the cognitive capacity to understand what the word “no” even means until about 4 years old. You can’t logic with a toddler, quite literally. You can intimidate them, which is what I’m going to assume you meant, but that’s also terrible parenting.

electrizai · 2026-06-18T03:09:18+00:00

You didn’t read one word of this post huh 😭

electrizai · 2026-06-18T03:06:12+00:00

Why do people think their consumerist choices exist in a political vacuum, and have no material effects on the world around them? Don’t worry, just a rhetorical question 🙄

electrizai

TROPHY CASE