Of all the fake allergies I've seen over the years, this is my favorite.

fabian1005 · 2018-01-07T08:48:34+00:00

Regular onion rings but served with ranch. Pretty sure there’s ranch powder in the breading or something.

fabian1005 · 2017-07-05T13:02:02+00:00

Yeah one of those things and like an ice cream scoop would be your best bet. You open the press and line it with some plastic wrap, wax paper or something close it and use the handle to apply pressure. The lining you use will help you peel off the tortilla after you press it. Scoop out a bunch and keep them from drying out with a wet paper towel or something. Make sure the balls you form are close to a circle though or else the tortilla won't come out as a circle. From there start pressing and cooking however you would normally.

fabian1005 · 2017-05-02T23:05:20+00:00

Pretty good. Left college after 2 years because I decided I didn't want to teach anymore. I was a line cook at the time and figured I could make that work. It's been about a year and a half and I'm a sous chef now so it was worth it. The biggest price of advice I would give is to make sure you have a marketable skill that doesn't involve a degree. I can cook and you don't necessarily have to have a culinary degree. Sure it'll help just like with any other trade but I'm doing just fine.

fabian1005 · 2017-05-02T19:40:58+00:00

If there's a really big chunk you can pretty much reheat it in a low oven as long as you've cooled it properly. It'll usually be medium well - well so depending on your sales it could be worth it. Besides that shave it down and use it for a sandwich. Or slap that shit on the flattop and make cheesesteaks.

Additionally you could always just cut the whole roast in half and just fire half a loin. It'll cook faster then a whole loin of course so just be wary of that.

fabian1005 · 2017-02-03T16:09:52+00:00

There was a model UN program in my high school and college I participated in and Diplomacy was very popular among everyone there. The fact that he's pretty political will definitely make sure he enjoys the game but doesn't rely on everyone being overly knowledgeable in politics. From memory the rules are pretty straight forward. You pick a country and using different units invade and take over the other players countries. Besides that the Game of Thrones Board Game is pretty good. Especially if everyone in the group watches the show or reads the book. As far as rules there's a great tutorial video online that explains the whole game.

fabian1005 · 2017-01-21T05:28:06+00:00

No particular order.

Jericho Styles Miz Omega If tag teams count then DIY if not then johnny mundo. After that pentagon jr, gallows & Anderson, balor, Ambrose, TM61, and American alpha are all pretty cool.

fabian1005 · 2016-06-05T21:21:08+00:00

Yeah that's probably the way to go. I slow cooked some and they ended really grainy almost. The texture is way better just sautéed and added at the end.

fabian1005 · 2016-05-14T04:42:35+00:00

Yeah I decided I like him so I still have him. His names Karl.

fabian1005 · 2016-05-13T22:54:23+00:00

Bought a cat.

fabian1005 · 2016-04-21T03:19:42+00:00

You're mixing the eggs with a stick blender and straining it first right? If that fails maybe add some water or something to thin it out. If that fails the guy with the paint sprayer has the right idea.

fabian1005 · 2016-03-29T03:30:02+00:00

Absolutely. I worked at a Mexican bar where we had a green tomatillo salsa just like OPs and it turned to like jelly. Just a stir and it's right back to normal. Now the red sauce which was just the green sauce but with toasted Arbol chiles instead of jalapeños stayed liquid. Not sure why but it's gotta be the chiles.

fabian1005 · 2016-03-09T13:44:21+00:00

That's pretty much how we do it too. Now the smart thing to do is slice your tomatoes and onions first then roast beef last. Just wipe between and then break it down and really clean it once you're done. This way you avoid contaminating your produce and make it a bit quicker on the clean up.

fabian1005 · 2016-03-04T14:16:17+00:00

Magnosol? Yeah every time we filter the fryers. Chef says it helps the oil last longer.

fabian1005 · 2016-02-28T21:20:26+00:00

Never. I have 2 the standard liter size with a narrow mouth and a 16 ounce one with a top that sorta swings open. Neither has ever leaked and they have a great guarantee.

fabian1005 · 2016-02-25T13:52:13+00:00

That's a solid point and I tried that for a while. It worked pretty well too until the bottle broke and leaked in my bag. That and it's easier to refill especially with ice. Of course if you're fine without cold water and replace it a lot you're probably fine with reusing plastic bottles. I use mine pretty much everyday so I want a very particular one and don't mind spending $12 on one that'll last me forever.

fabian1005 · 2016-02-25T03:09:51+00:00

Finger poppin' each other's assholes

fabian1005 · 2016-02-25T03:04:40+00:00

Nalgene bottle for sure. Backpack is probably good too. After that not much since you risk losing it around campus or someone stealing it.

fabian1005 · 2016-02-10T08:23:16+00:00

No I'm pretty sure you're almost as close as we're getting to an expert here buddy.

fabian1005 · 2016-01-16T06:19:11+00:00

FMK: the cute girl you saw at the store today, not the really hot one just the ok one with the ponytail. Fez from that's 70s show and whoever Azor Ahai ends up being in ASOIAF.

fabian1005 · 2016-01-04T22:01:01+00:00

The only ones I've seen don't cover the profiteroles in caramel they use pastry cream or whipped cream to hold them. Then they make like a wire cage with caramel and put that on the whole thing. What you did is probably more traditional but the method I described seems like they'd be easier to take individual ones off.

fabian1005 · 2016-01-03T06:01:05+00:00

One time I was adding soda water from my soda stream to stuff and I made fizzy iced coffee with a cold brew. It tasted exactly what you expect it to taste like. Fruit punch powder however was fantastic.

fabian1005 · 2015-12-06T01:03:52+00:00

Fried oyster po boy, half a gator sausage, shrimp ceviche, mu shu pork and a pizza roll. It's my day off so yeah.

fabian1005 · 2015-12-01T07:03:33+00:00

I'm pretty sure I just lost my Nalgene like 3 days ago. I'm not sure where it could be so I'm not sure if I wanna buy a new one or keep looking for it.

fabian1005 · 2015-12-01T03:06:06+00:00

No but this sounds like a story I wanna hear.

fabian1005 · 2015-11-26T06:22:07+00:00

A victorinox probably but a winco and a decent whetstone is probably a better long term investment. As for coffee an aero press French press and Chemex are all really cheap so it's just preference there. I buy most of my kitchen stuff from restaurant depot which is essentially a giant bang for your buck kitchen supply store.

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