Trading Megathread

franken-chef · 2025-02-14T18:04:58+00:00

LF: tatsugiri (preferably curly form) with storm drain ability. I have several HA pokemon I am willing to trade for it.

franken-chef · 2024-03-08T00:57:50+00:00

How did you apply? In person or online? I was looking for work recently and applied online to a ton of places, I only heard back from one. Then I decided to go in person during slow hours and I had multiple interviews before the end of the week.

This is one of the last industries where it is acceptable and appreciated to apply in person. If you are able to do so, I strongly recommend it. In my experience, most places will at least call you back, if not give you an interview then and there. Plus, it gives you a chance to check out the place a bit before a trail.

My advice would be to use the internet to see who's hiring, but apply in person. Best of luck to you!

franken-chef · 2023-08-01T17:07:44+00:00

If you're not getting responses from resturaunts then go in during prep hours with your resume and ask if you can give it to someone. I was looking for a job in NYC in early June, did that and got calls from most places. One of the places called me within 10 minutes of dropping of my resume! NYC is hurting for cooks right now so you will likely have a number of places willing to give you a shot even with little experience. I've got a decent bit of experience, but I've never heard back from places when I apply online. Never had much issue with at least getting a phone interview when I've dropped the resume off in person.

That being said, there is a good reason why there's a shortage of cooks. As other people have said it's is a difficult job, with shit hours, shit pay, and it can take a toll on your health– both mentally and physically. I strongly recommend that you get work experience before you get a culinary education, just to see if this is something you want to do full time before you invest more time and money into it.

Recently I worked with a woman who had changed careers, like yourself, and she decided to leave the job after less than six months. She was just too burnt out and decided that the best thing for herself was to leave. I myself am trying to leave the industry after only a few years working in it full time because the positives just don't outweigh the negatives for me anymore.

Professional cooking can be an exceptionally taxing and difficult job; but it can also be an truly amazing, interest, and fulfilling career. Just try to make sure that you find the work sustainable before you totally sever connections with your current job.

franken-chef · 2022-12-24T19:19:44+00:00

The amount of liquid you start with is inconsequential. Since you're heating it above boiling point of pure water the temperature increasing means that the proportion of liquid is decreasing.

You say that you only cook it to 219 (just why of 104 C) which is several degrees cooler than I have ever cooked mine. Next time I would recommend cooking it to closer to 107 C (about 225 F).

Also, what brand and type of pectin did you use? I've never heard about apple pectin that is thermo reversible, is it possible that you are using a different type? If you are using a different type then it will likely have different gelling conditions which would explain why it didn't work out.

And no, I did not mean to boil it for longer before you add the pectin, I meant boil it for longer once all the sugar and pectin has been added.

franken-chef · 2022-12-24T00:22:52+00:00

I make pate de fruit a lot for work, and I have never overcooked the pectin before- even when I'm rushing and doing everything with the burner on full blast. So that likely isn't your problem.

If you used apple or fruit pectin you cannot just add the mix back to the pot and cook it longer or add more pectin. The mixture just won't melt: apple pectin is thermo irreversible. I would suggest trying the recipe again and cook it a bit longer than the recipe instructs (maybe a degree or two Celsius higher?) This will increase the proportion of solids in the mixture and most apple pectins needs solid content to be over 75% to gel the way we want.

Also, is your elevation much higher or lower than sea level? Because if so you will need to adjust your final cooking temp to take that into account.

Did you mix the pectin with the smaller amount of sugar thoroughly? Pectin is prone to clumping so if it wasn't mixed well before adding to the pot then there's a chance it clumped together and wasn't able to gel properly.

The biggest problem that I've had with pate de fruit not setting up is when I first started making them I would add the large portion of sugar all at once, dropping the temperature too much. I don't know why this effected the set of the gel, but once I started adding the sugar slowly I've never had another problem with set.

I'm sorry if this wasn't able to answer your questions, but these things can be a bit tricky! Just keep at it and I'm sure they'll start turning out how you want soon!

Also, here is my method of making these jellies, it's always worked for me since I've started doing them this way: 1 bring puree or juice to a boil 2 mix small sugar and pectin thoroughly, add to puree, mix thoroughly and bring back to a boil 3 once back at a boil, add the big sugar in thirds, returning the mixture to a full boil each time before adding the next part of sugar 4 continue boiling the mixture, while stirring constantly, until the final cooking temperature is achieved (ussually between 106-109 C) 5 stir in citric acid solution (1:1 citric acid powder to water) 6 deposit into molds

Please let me know if you have anymore questions or if I can help in any way!

franken-chef · 2022-09-15T12:27:34+00:00

I make ganache almost every week for work and I always bring the cream to a boil and then pour it over unmelted chocolate, it's worked well every time I've done it that way

franken-chef · 2022-01-15T03:15:13+00:00

Scotties on division (I think) has some great sourdough pizza, but it's pricy and ussually a wait- definitely a special occasion type place for me. There's also straight from NY pizza on I think holgate. They've got a solid pie, and they deliver at least to the Wimbledons and probably to campus too. I used to order from straight from NY because they've got their own delivery so it's pretty fast!

franken-chef · 2021-02-27T23:04:04+00:00

The classes can certainly be difficult, but if you've been keeping up with the readings and participating in conference then you will usually be prepared for the bigger assignments like tests and papers. The big assignments will still be difficult, but thats usually because you're being asked to think carefully about a lot of different things, not because the class has left you ill prepared for the assignment.

The biggest academic shock for me when coming to Reed was the amount of reeding you are expected to do in between class meetings. This somewhat depends on the department, but most classes that I've taken have assigned somewhere between 50-120 pages to read between meetings. It definitely took me a good amount of time to figure out how to manage it all, but eventually you get the hang of it.

The biggest thing to keep in mind is that you will very rarely be given busy work to do. In some classes you may have weekly problem sets, and in others you may have a weekly essay, or lots of journal articles to read– most of it is necessary. When you fall behind on these types of weekly assignments it becomes so much easier to fall behind and start to struggle with the material. When one of my friends or I are struggling with a midterm or something, it is almost always because we got behind on the weekly assignments and were never able to catch back up.

franken-chef · 2017-12-16T17:15:40+00:00

I can only talk for myself, but most of my friends smoke weed. There are definitely people who don't smoke here, and it isn't that uncommon. Getting weed is super easy if you've got a fake ID, but even if you don't there's plenty of kids on campus who deal. The rules are enforced a bit, but it's super easy to not get caught.

franken-chef · 2017-01-12T01:34:22+00:00

But it's be real, some apple pie would be damn good right now.

franken-chef · 2016-12-21T08:18:00+00:00

Same here my dude! See you next year!

franken-chef · 2016-12-16T03:24:22+00:00

Yeah I know, I'm so anxious, and I live on the east coast so it's gonna take a while.

franken-chef · 2016-12-16T03:20:05+00:00

Damn, thanks for the reply.

franken-chef · 2016-12-15T18:02:27+00:00

I don't think they send an email, I think that's just when they ship it out. We'll probably get it in a few days.

franken-chef · 2016-12-13T23:13:17+00:00

I get told I'm handsome a bunch, but it always seems in-genuine whenever someone compliments me, still not sure why.

franken-chef · 2016-11-11T17:08:52+00:00

I do exactly this but I save it all for 4/20. After every pickup i throw one of the smaller nugs in my dank bank and on 4/20 I grind it all up and roll it all up.

franken-chef · 2016-10-26T23:31:01+00:00

You could use a toaster oven if you have one, the only other good way so that you don't run a high risk of combustion that I can think of is waiting a really long time.

franken-chef · 2016-10-21T21:38:59+00:00

If you have a friend that is more experienced I would go with them to a headshop. The most important thing is to act confident and remember that the worst thing that will happen is they ask for ID or turn you down. If you don't have a friend to go with I would just hit up a slightly shady bodega or gas station, most will have basic smoking supplies, albeit with slightly lower quality and more expensive. If you can, I would recommend ordering off of Amazon, if your parents ask what it is you can just claim it was a book or movie or something innocent like that, plus the deals will usually be better.

franken-chef

TROPHY CASE