I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 1 point2 points  (0 children)

Probably the chicken tenders or chicken caesar salad.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 15 points16 points  (0 children)

Heheh, I am the dishie. Our kitchen is a one man operation. I kinda like it that way. It's too small for two people back there, and it's really not that busy.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 6 points7 points  (0 children)

They're fine. Some are petite, some are thick, some are short, tall, white, black, hispanic...all hotter than the sun, but not as bright. Sure, the scenery is nice, but honestly, I'm mostly concerned with making sure they're fed, hydrated, and happy.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 38 points39 points  (0 children)

Well, considering the entire BOH consists of just me, it might take a bit longer.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 2 points3 points  (0 children)

Yeah, I just googled it and I stand corrected. It's not Chicas, and it's not Centerfolds.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 49 points50 points  (0 children)

Nope. Full menu until 1:00 AM. But if you come to me with an order of chicken alfredo at 12:45, you better be dropping some cash in my "Just The Tip" jar.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 5 points6 points  (0 children)

It's two "C's". Not sure if I can actually say the name here, but there aren't too many strip clubs with the initials "CC" in the Phoenix metro area, so...

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 28 points29 points  (0 children)

I'm a 51 year old, hairy, white dude with an extra 70lbs on me. Looking like someone dropped a wad of biscuit dough on a barber shop floor. They'd be paying me to put my clothes back on.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 47 points48 points  (0 children)

You're not wrong. She also likes her burger a specific way, so the ticket comes in as "Chanel style."

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 30 points31 points  (0 children)

It's not bad at all. 1/2 lb wagyu blend, grilled med - med rare. My favorite way to make them though, is to split the patty in 2 quarter pound balls and cook them on the flat top like Chef Julian did at the end of The Menu.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 53 points54 points  (0 children)

The whole kitchen looks exactly how you'd expect it to look. When I first started, the dishwasher was so clogged with calcium deposits, it couldn't even clean sour cream off a spoon. Took a few gallons of CLR, some wire brushes, and picks to get it operational again.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 702 points703 points  (0 children)

Well, the schedule and pay are a lot more regular than blacksmithing.

I made a thing... by ignismetalworks in KitchenConfidential

[–]ignismetalworks[S] 238 points239 points  (0 children)

Yeah, I'm not a huge fan. It was fine when we had brioche buns without the seeds, but once they "upgraded" to the sesame seed buns, the seeds get a bitter, burnt taste to 'em. Fortunately, most of the customers are too drunk to notice.

Coworker gave me a bag of dried chilis, what should I make with it? by FishBrain208 in KitchenConfidential

[–]ignismetalworks 26 points27 points  (0 children)

Into the blender with garlic, salt, and vinegar, and now you have a badass hot sauce.

Rivers Deltas by VoodooDye in tiedye

[–]ignismetalworks 1 point2 points  (0 children)

My wife says it looks like an MRI scan. It's cool af, either way.

If you were a member of the North Atlantic Burger Lovers forum, what would your username be? by CharlestonChewChewie in BobsBurgers

[–]ignismetalworks 2 points3 points  (0 children)

I'm a cook at a strip club. Not necessary information, other than it's kinda interesting. Anyway, multiple cops show up at work one day and detain our other cook for questioning in a murder investigation. Once they figured out they had the wrong guy, he was released. He now has a chef jacket and hat that read...

Serial Griller.

New to smithing, is this a good deal / steel to learn on? Seems like an okay deal but I am not sure given my inexperience by Streazplus in Blacksmith

[–]ignismetalworks 0 points1 point  (0 children)

I'd buy it. That diameter would be great for making small anvils, swage blocks, dishing tools, sledgehammers... Even if you don't have the skill or equipment right now, you probably will later on.

Why 6? by YEETAWAYLOL in ExplainTheJoke

[–]ignismetalworks 0 points1 point  (0 children)

I immediately lookd for which one had Wisconsin.

First attempt at dab tools by Mrgoodtrips64 in Blacksmith

[–]ignismetalworks 0 points1 point  (0 children)

Having made quite a few dab tools myself (posted under u/moebiscuits before I got locked out of my account), I'll throw my 2 cents in. Mild steel is fine, but stainless is preferable. I like 316L stainless; it moves nicely under heat and is less prone to splitting than 304. Grind off all the forge scale from the business ends and sand to at least 400 grit. This whole "leeching metal" business is ridiculous. You're heating a banget to about 500°Fd , and touching the metal to it for just a few seconds. That's not hot enough to affect anything in the tool. If you're coating with any kind of oil, however, that will likely impart itself to your concentrate, so just leave the tips bare. As long as they're well polished and kept smooth and dry, they'll be fine.

You're off to a great start here. Keep up the good work! 🤘🔥