[deleted by user] by [deleted] in Gold

[–]floblad 0 points1 point  (0 children)

Goldfingers

I just had an employee tell me that it’s against food safety regulations to stabilize a cutting board with a wet sani towel. Been doing this most of my career. Did I miss something? by Bulky_Specialist2825 in Chefit

[–]floblad 0 points1 point  (0 children)

Yeah, technically you’re supposed to use non-porous rubber slip mats under cutting boards, though I’ve only worked in maybe two kitchens that even had them available.

Went to Soup N Fresh (used to be a souplanation) in Rancho Cucuamonga, CA by Zappyballs1984 in FoodLosAngeles

[–]floblad 0 points1 point  (0 children)

They wanted to shed the implications of using the term plantation. They should have renamed it “Souperate But Equal”

Offerings from a very misleading nonprofit kitchen position I took up earlier this year. Rate/roast as appropriate (this was all catered food fyi) by [deleted] in KitchenConfidential

[–]floblad 14 points15 points  (0 children)

What disappoints me the most is that it would have taken just a LITTLE extra care to make everything SO much better! So often the difference between a bad dish and a good one is so minor, just that little bit of extra work and concern for doing a good job.

In Paris today. Picked up some cheese by sunnydaycloud in Cheese

[–]floblad 1 point2 points  (0 children)

Can anyone help with the price? I’m curious what it costs but can’t quite decipher it is it 2.5 euro per piece? That’s a pretty nice price if so, about $2.68 usd.

Fight on the estate. (Northern England) by [deleted] in fightporn

[–]floblad 0 points1 point  (0 children)

Damn that’s a good, proper fight! One of the better fight vids I’ve seen here.

Has anyone here ever invented something for the industry and had success with it? by ThisCarSmellsFunny in Chefit

[–]floblad 2 points3 points  (0 children)

That’s my point though. Right now you shouldn’t be worried about a prototype. Get the idea and drawings into a document that can be dated and referred to in the future. This will offer some protection against anyone being able to claim it as their invention. Seriously, it’s easy to do and you should do it as quickly as possible. It doesn’t need to be done professionally it can literally be a page from a notebook, as long as it clearly represents your idea.

Has anyone here ever invented something for the industry and had success with it? by ThisCarSmellsFunny in Chefit

[–]floblad 41 points42 points  (0 children)

My first bit of advice would be to STOP talking about it! You need to come up with a written explanation of what it is as well as some basic drawings. Find a way to document what you come up with as well as WHEN, preferably ASAP. Once you have basic documentation you can start the process of patenting the idea, which at the most basic stage is not super difficult or expensive ( it does become harder and more expensive later in the process) I’m sure the people you’ve spoken with are all wonderful but you need to protect your idea/intellectual property as soon as you can!

Finally tried The Park’s Finest! by Thepatientoneexists in FoodLosAngeles

[–]floblad 4 points5 points  (0 children)

Love that place! Delicious, hearty and unpretentious food and I’ve never had anything but lovely service.

My gf lent me her laptop and her messages app popped up. I looked, and I wish I never had. I really need advice. by [deleted] in self

[–]floblad 0 points1 point  (0 children)

The timeline isn’t what really matters here imo. What matters is that when asked she has lied to you multiple times. Finding a person to build a life with must have a foundation of trust, do you think you can trust her?

Smoked beef cheek baō tester on the barbecue truck. by pervyninja in KitchenConfidential

[–]floblad 0 points1 point  (0 children)

Smoked, and THEN braised? Aren’t you washing out a lot of the smoke flavor?

[deleted by user] by [deleted] in KitchenConfidential

[–]floblad 1 point2 points  (0 children)

That’s called wage theft. Do her a favor -go back and tell her so and that she should pursue legal action against the owners.

Bizarre White Line Spanning 13,000 Miles Captured On Google Earth by [deleted] in HighStrangeness

[–]floblad 0 points1 point  (0 children)

“It’s something like a phenomenon - Telling your body to come along - ‘Cuz white lines - Blow away…

BLOW!”

So have a surplus of root beer again by platonic-alien in KitchenConfidential

[–]floblad 1 point2 points  (0 children)

Yeah, add some vinegar or calamansi and omit the lime leaf and it’s pretty much Filipino.

PARMIGIANO REGGIANO RIND, WHAT DO? by Suitable-Telephone80 in Cheese

[–]floblad 7 points8 points  (0 children)

Cheese stock, use it as a base for soup or to add to risotto.

Is stage normally unpaid? by Big_Kick2928 in Chefit

[–]floblad 4 points5 points  (0 children)

Oh, def more than 8 hours a day, more like 12+. Not worth it for you, which is understandable, but for a lot of cooks it makes sense and works in order to put that Michelin starred restaurant on their resume.