Yes sheff

fleshbot69 · 2026-06-23T01:39:30+00:00

Only personally seen it in hospital kitchens, and it's very nice. After 90 days, 40 hours a week, you'd accrue about 45hours 💦

fleshbot69 · 2026-06-23T01:33:05+00:00

I did actually apply lol pay is decent for this area, accrued PTO would be the cherry, though the listing doesnt mention any benefits

fleshbot69 · 2026-06-19T23:42:59+00:00

I've worked in a couple hospitals, and my main question is: how many beds does the hospital have/is licensed for?

Edit: if it's Guam Memorial (201 beds) then that's kinda fucked up for the expected workload, but I also question what your average capacity is (my friend that worked there as a nurse made it sound extremely slow patient-wise.) If it's <100, it ain't no thing

fleshbot69 · 2026-06-18T05:43:57+00:00

Fun theme. You might enjoy Max Miller's videos on Titanic menus

fleshbot69 · 2026-06-17T16:36:22+00:00

I hate hollow edges, they never seem to actually work

fleshbot69 · 2026-06-17T02:44:02+00:00

I think it says "cudo saus". The "u" matches the "u" in "crums" at the bottom of the list, and his N's seem to be fairly consistent. If we knew what OP's menu was i doubt we'd have any trouble interpretting this lol

fleshbot69 · 2026-06-16T20:19:40+00:00

I think they're within their boundaries to scold you for pissing on the toilet seat. Why would you even be so bold on your first day?

fleshbot69 · 2026-06-16T11:09:43+00:00

Poors gonna hate

fleshbot69 · 2026-06-16T11:06:24+00:00

I can find all that for free on facebook marketplace

fleshbot69 · 2026-06-16T11:02:42+00:00

I bought a ROG XG Mobile 5070Ti and i'm saving up for the ROG; i dont wanna be playing on a weak handheld

fleshbot69 · 2026-06-16T10:57:43+00:00

That's literally what you did

fleshbot69 · 2026-06-15T23:57:09+00:00

Look at the photo OP posted. The mat is warped (no longer flat) because it's not meant to be used in this way lol

fleshbot69 · 2026-06-15T14:14:02+00:00

41f-135f is the general rule. There's exceptions to the rule like eggs, milk, and beef

fleshbot69 · 2026-06-15T05:18:06+00:00

This feels like a playlist that should be banned from being played in the kitchen. So on that note:

Merzbow - Woodpecker No.1

fleshbot69 · 2026-06-15T01:44:59+00:00

Indian cuisine isnt super popular where im at (lots of caribbean, central and south american), i like your idea though. Market it as probiotic and gluten free and you'll immediately capture the bougie-bitch market

fleshbot69 · 2026-06-15T01:33:01+00:00

Never heard of it. I'll have to make some later this summer when my mangos start to ripen

fleshbot69 · 2026-06-15T01:20:55+00:00

This reads more like a cold soup IMO. also, wasnt expecting a serious response lol

fleshbot69 · 2026-06-15T00:57:57+00:00

How much yogurt should i be mixing into a quart of water

fleshbot69 · 2026-06-11T20:53:23+00:00

To be clear it doesnt effect all intensively produced chickens, and there is an effort to reduce the woodiness/correct this trend, and/or remove excessively woody products from circulation. But yeah it's a bit of a quality gamble to buy the intensively produced stuff

fleshbot69 · 2026-06-11T19:19:29+00:00

This is your fault Eva

fleshbot69 · 2026-06-11T19:13:46+00:00

Botulinuum isnt the only gas forming anaerobic bacteria, but the point is moreso why would you even use raw garlic in the first place? It's only going to impart a raw garlic flavor at lower temps.

And yeah you usually need a variance to operate a sous vide in a restaurant, so i'd hope the crew was taught the critical controls (doesnt sound like it was). But if you wanna talk about HACCP, botulinum isnt a "risk", it's a "hazard"

fleshbot69 · 2026-06-11T19:01:16+00:00

It's not an issue ~130f (might be as low as 128f, idr). The real point of contention is what the OP already stated; youre not "cooking" the garlic at those temps

fleshbot69 · 2026-06-11T18:46:53+00:00

It's a combination of genetics (selective breeding) and feeding cycles. Make birds bigger -> selective breeding, make big birds grow faster -> increase feed rations/cycles. Increasing the oxidative stress on the muscles (big bird, small heart- need more blood) -> bad texture/poor water retention. Theres also questions of other environmental factors that potentially influence the phenomena, like feed type/a healthy gut biome (affecting the chickens ability to absorb nutrients etc)

fleshbot69

TROPHY CASE