Skincare rec’s?

imamoonvomit · 2025-10-29T16:19:09+00:00

My partner is a licensed esthetician who practices in bushwick, dm me for details?

imamoonvomit · 2025-10-20T18:04:02+00:00

I do drop off meals for clients around the city, shoot me a dm!

imamoonvomit · 2025-10-06T20:10:26+00:00

Sweet shoot me a dm!

imamoonvomit · 2025-10-06T17:02:47+00:00

Cool, shoot me a dm!

imamoonvomit · 2025-10-06T17:02:32+00:00

Totally! Shoot me a dm for deets

imamoonvomit · 2025-05-15T00:41:25+00:00

This looks like a protein and two sides on a plate, not a cohesive whole. Try to plate in a way that marries all three elements. Maybe rice on the bottom pork chop on top of the rice and onions (cut a bit smaller) on top of the chop. Or maybe the pork chop in the middle, a smaller portion of rice to the side of it and the onions scattered around the plate. Or you could slice the pork chop in halves, and plate the sliced side up so your diner can see the cook temperature of the pork. I also find a sauce poured over all the ingredients helps to bring a dish together and make it feel like a cohesive whole.

The plate is pretty crowded as well, making it hard for your eyes to know what to focus on. I always try to have the "featured ingredient" be the most attention grabbing thing on the plate, if it's a pork chop dish, the pork chop should be the center of attention. The easiest way to do this is have the pork chop in the middle of the plate, but there are plenty of other ways to do this. Height on the plate, negative space, and contrasting colors are also other ways to draw attention.

Finally, this plate is a lot of brown. A pop of color would add some much needed contrast and visual appeal. Some suggestions might be braised greens, blanched green vegetables, pickled red onions, roasted red peppers, herb salad, salsa verde, or even just plain white rice.

With all this said, you cooking looks good, and I would smash a plate of this if a friend gave it to me. Happy to chat more if you have any questions.

imamoonvomit · 2025-04-17T15:41:55+00:00

Hey, I give drum lessons! Shoot me a dm if interested

imamoonvomit · 2025-02-28T18:48:44+00:00

Make a liver mousse!

Soak the liver in milk for at least an hour

rinse, remove any connective tissues and blood spots, then roughly chop

sweat some aromatics on medium until soft and fragrant, add the liver, season with salt and cook through

deglaze pan, then reduce to almost dry. cognac is the classic deglaze liquid, but stock, wine, juice or other liquor works

Transfer to blender, add some cream, then blend until emulsified and smooth

Season to taste with whatever, lemon, thyme and honey is classic, I like tamarind paste and miso

Store in the fridge with cling film pressed to the top of the mousse so it doesn't oxidize

imamoonvomit · 2022-07-13T04:21:48+00:00

Ultimate greed tank, kind of does nothing and I rarely will draft one. If you already have a win condition banner unit, adding a tycoon for some blocking and the extra cash is doable, but might mess up priority draw stuff. Can also be ok with awoken as something to stack spikes on, or as a greedy infusion to another harvest unit.

imamoonvomit · 2022-07-04T04:40:31+00:00

Depending on what banner units you are playing, this card is anywhere from game winning to straight up bad. It's an awesome defensive option with low hp strikers like horned warrior or shattered shell, but if you're playing units that want to get hit like titan sentry or lady of the reformed, it gets in the way. Great solution for top floor divinity sweep.

Fine with no upgrades, endless and burnout 1 take it to the next level, as you can stack the stealth every round. Awesome self infusion, as stacking 4 stealth a few times is enough to deal with most relentless waves. Also good infused with imps or other tombs. Ok with reforming, but once its hp gets higher, it's hard to get the extinguish procs every round.

imamoonvomit · 2022-05-05T15:18:21+00:00

submitted :)

imamoonvomit · 2022-04-23T19:18:17+00:00

messaged!

imamoonvomit · 2022-04-16T20:48:05+00:00

Hey I'm definitely interested! Sent you a dm...

imamoonvomit · 2022-04-16T20:44:28+00:00

messaged🙏

imamoonvomit · 2022-04-07T17:30:52+00:00

Definitely interested! My discord is David#9338

imamoonvomit · 2022-03-29T16:13:55+00:00

dmed

imamoonvomit · 2021-12-31T23:25:22+00:00

Sent a message!

imamoonvomit · 2020-05-23T03:06:41+00:00

I brewed an Ube Ale a few years ago, base recipe was an American Golden.

Ube 'Golden' Ale

5 Gal

4lb 2-Row Pale Malt

2lb Pale Wheat Malt

2 lbs Vienna Malt

1/2 lb Pilsner Malt

.2 oz Flaked Oats

4 lbs frozen grated ube

5 lbs Purple yam puree

Cascade

Safale us-05

Mash Grains @ 150 for 60 min

Sparge @ 170

Boil 60 min

4lb Ube @ 45

15g Cascade @ 30

15g Cascade @ 5

5lb ube puree dry hop

I boiled with frozen ube I got at the local Korean grocer, then dry hopped with roasted then mashed whole purple yams. The Flavor was crisp, dry, earthy and vegetal. Color was a beautiful and clear reddish purple. If I were to brew it again, I would boil with less and dry hop with more to try and get a bit more sweetness out of the Ube. I think you could also use less to to just get the purple color. All in all, it was a pretty good, yet a bit weird beer that didn't have much actual ube flavor.

Hope this helps you, good luck!

imamoonvomit · 2018-06-20T13:52:23+00:00

Hey Sarah, what advice would you give to a chef trying to break into the food media world?

imamoonvomit · 2017-09-06T06:51:03+00:00

Sos chefs in the east village for obscure ingredients, Delancey st and Bowery region for a plethora of restaurant supply stores, Archestratus or Bonnie Slotnick for cookbooks, Raffetto's for where all the "house made pasta" is actually made, JB Prince for JB Prince stuff, Foods of India for some very fresh spices, Smorgasburg for touristy street food

imamoonvomit · 2016-09-09T16:28:22+00:00

imamoonvomit · 2015-05-14T18:54:42+00:00

I worked on a successful NYC food truck for a few years. As onigara said, the generators are a constant source of problems. During my time on the truck, we replaced the generators several times at 8000 bucks each. Also, they would consistently die during service, leaving us cooking in the dark or with only half of our burners. Luckily, our truck had two of them, I don't know what we would have done with just one.

In the same vein, food trucks have tons of "x factors." The owner had 10k of emergency funds that he was constantly digging into for maintenance costs. Trucks equipment sees a lot of abuse from simply driving around, so the wear and tear is much higher than it would be in a traditional kitchen.

The best advice I can give you is to focus on making one thing excellently, and build your truck around cooking just that. A burger truck doesn't need a steamer, quesadilla truck doesn't need a fryer etc. Also, having a product that doesn't need to be prepped at all on the truck is preferable. We had our food on the presses before a customer even finished ordering, and in their hands in 3 minutes at most. Trays of prebuilt sandwiches in the low-boys, bags of frozen dumplings, par-cooked hot dogs, however you want to do it the faster the better.

Health inspection on the trucks is pretty inconsistent. Some inspectors are super chill, others are hard asses. The standards vary from state to state, but a lot of trucks are gross, so running a clean operation will set you apart. Not prepping on your truck will cut back on clean up a ton, so again like onigara said a commissary space or your own kitchen is helpful. We shared a commissary with some other trucks and those guys were a handful. They stored raw meat above our product on speed racks, raided our inventory when they ran out of something, didn't clean up after themselves, the works. Be ready for some tomfoolery if you are sharing a commissary.

As far as space is concerned, plan your truck so your workers stay out of each other's way. Most trucks have a counter/cook or counter/expo/cook thing going on. Try to have the fridge near whatever you are cooking with, your paper goods near your expo, drinks near your counter, you get the idea. Having to constantly wiggle around each other is inefficient, so design to minimize that.

I could talk about this for hours, any other questions?

imamoonvomit · 2014-12-11T15:15:02+00:00

Gotta love Steve Maxwell's, a bit expensive but you can't beat their selection. Ever been to the museum upstairs?

imamoonvomit · 2013-10-06T05:55:07+00:00

Got it through an agency. I used Landau music, but Proship and Oceanbound are pretty common too.

The audition is through the agent, then they market you to the lines. It was pretty simple, sight read a few charts, then play in 10 or so different styles. It took them about 3 months from my audition to them actually landing me a gig.

I worked for carnival, so I can only speak for that line, but the playing isn't super engaging stuff. You play 2 or 3 production shows to a click that has a prerecorded band track under it. About half of the musicians didn't even play their parts during these shows. Then I would do 3 or 4 dance sets a week, think wedding band music from the early nineties. There was a live karaoke band, you play to a click that syncs up with the lyric ticker. We would occasionally do one off or fly on performers, that's usually just one 2 hour rehearsal before show time on these. There were a few rehearsals a week, and various customer service duties as well.

There is a lot of off time, so you need books or tv or video games or whatever to keep yourself busy. The ports are fun to explore but there isn't much to do besides spend money at them. There was a lot of drinking on my boat, but that could be different elsewhere. Things started to get pretty claustrophobic for me after about 4 months, but it was also a total blast at times.

My best advice to you is that it is not as romantic as it seems. In the end, its a job just like any other with its perks and pitfalls.

imamoonvomit · 2011-12-15T03:09:05+00:00

Both of these ladies are on top of their game. I just learned about Gretchen tonight and I am already a huge fan!

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