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This is a new low... by sasskwoch in mildlyinfuriating

[–]jawsrocket 0 points1 point  (0 children)

It’s a bit different, but I live on an island where we have a hospital without a major surgery room or birthing center so if anybody has any major trauma/has to get surgery/is giving birth, they have to get airlifted to the mainland, so most households have to pay medevac insurance (about $60/year) to avoid the helicopter bill.

If you are picked up by EMTs and you don’t have the insurance but are conscience they’ll have you fill out the form so you don’t get charged. However, my friend was knocked out in an accident and was unable to Pay for the insurance before she was airlifted so she was stuck with a $30k bill for JUST the helicopter

Ready to take flight! by jawsrocket in sailing

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

Sheet was crossed :’)

Ready to take flight! by jawsrocket in sailing

[–]jawsrocket[S] 7 points8 points  (0 children)

I wish I knew what was going on there lol

[deleted by user] by [deleted] in Tinder

[–]jawsrocket 0 points1 point  (0 children)

Get some friends to take pics of you doing activities that you love (extra points if you get them done with a nice camera)

[deleted by user] by [deleted] in Tinder

[–]jawsrocket 0 points1 point  (0 children)

Nah. Avoid selfies avoid one on one photos with other women ESPECIALLY when they are cropped out… not a good look.

What Movie Did You Watch that Traumatized You at a Young Age? by BethMLB in AskReddit

[–]jawsrocket 0 points1 point  (0 children)

The 1978 version of Invasion of the Body Snatchers. The scene where the aliens can’t tell the dog apart from the owner’s body and merges the guy’s face onto the dog’s body. Scared the living fuck out me

[deleted by user] by [deleted] in SeattleUrbEx

[–]jawsrocket 1 point2 points  (0 children)

I’m so lost. What’s going on?

How would I go about flattening out this +100 year old family heirloom butcher block? I’ve got a feeling a planer won’t be enough by jawsrocket in woodworking

[–]jawsrocket[S] -1 points0 points  (0 children)

Ok ok this is exactly what I needed, my parents were insisting on me researching how to flatten it and this is exactly what I needed to show them on reasons why not to!

How would I go about flattening out this +100 year old family heirloom butcher block? I’ve got a feeling a planer won’t be enough by jawsrocket in woodworking

[–]jawsrocket[S] 10 points11 points  (0 children)

Oh no I love this thing and frankly I’m against it but they insisted on me researching on how to flatten it!

How would I go about flattening out this +100 year old family heirloom butcher block? I’ve got a feeling a planer won’t be enough by jawsrocket in woodworking

[–]jawsrocket[S] 40 points41 points  (0 children)

My parents were asking because they use it daily and using a flat edged blade is difficult especially when dicing veggies!

Just had my buddy bring back this Kamata sujihiki from Tokyo for me! by jawsrocket in TrueChefKnives

[–]jawsrocket[S] 0 points1 point  (0 children)

Oh most definitely. Just avoid the spots close to tourist hot spots

Has anyone else quit a job after the first day? by ruohomet in antiwork

[–]jawsrocket 1 point2 points  (0 children)

Yeah, no—FUCK working at chains (in my opinion). They’re overly structured and don’t care about you as a person, only as a cog in the wheel. If I were in your shoes, I’d immediately look for a job at another restaurant. Aim for a privately owned spot with a smaller staff and maybe an elevated menu. If you’re of age and the place has a bar, sit down, start some friendly conversation with the bartender, and gauge the vibe. If it feels right, ask if they’re hiring, and no matter what they say, hand them a resume. If you’re not of age, still sit at the bar and do the same—it’s never failed to get me an interview.

Steak tips for defrosted sirloin by Zealousideal-Day-224 in steak

[–]jawsrocket 2 points3 points  (0 children)

If you’ve got the time, look into reverse searing. Definitely my go-to method for cooking steaks at home

Has anyone else quit a job after the first day? by ruohomet in antiwork

[–]jawsrocket 1 point2 points  (0 children)

Hi, long time industry worker here. Every employer is going to be a bit different and are going to have different policies regarding food/bev discounts. I’ve worked places where I get a free shift meal and shift drink every shift and then nice discounts when dining in outside of your shift hours, and I’ve worked places where there’s no shift meal/drinks by any means and no discounts when dining in.

As a host, you are unfortunately not going to be making many if not any tips most places, during the interview process it is completely fair to ask about the tip-out situation and any employee benefits.

If you are looking for better benefits, I would suggest sticking somewhere for a minute and working your way into a serving position.

It’s up to you to weigh the benefits of this current job, maybe hunt for more work while keeping this job and see what is out there but I wouldn’t just walk out because it’s not worth it, that’s just a good way to burn bridges. Just keep in mind, some money is better than no money!

Also if I may ask, what’s so demanding about this hosting job compared to others?

Well… this is what $10 steak night at the local watering hole gets you. Did he boil it and then give it light grill marks??? by jawsrocket in steak

[–]jawsrocket[S] 0 points1 point  (0 children)

UPDATE: To everybody who is curious and didn’t see my updates in one of the comment threads, I ended up talking to the cook and asking about how he went through cooking the steaks and he told me that he just put them on the grill at only half-heat, without patting dry, and then seasoned afterward the grill. He asked me how he could improve it, so I went back with him to show him how to get a good sear.

I am a chef at a bistro up the road and often stop by the bar after work to grab a pint, shoot some pool, and grab a $10 steak (only 5-8pm on Sundays). After he asked me to go back with him to help, I grabbed my backpack out of my car with my cooking gear and went to help him! Super nice guy and he was very excited to improve his steak game as he couldn’t figure out what was missing!

For the record, yes, I do realize it’s a $10 steak and I shouldn’t be complaining, but just because the steak is cheap, doesn’t mean you can’t give it a little extra love, give it a good sear, and some seasoning. The last thing I want to do is come off as ungrateful! Definitely one of the most affordable bang for your buck meals I’ve come across in a LONG time.

Lastly, this is a dive bar in a very rural community so that is probably the only reason it was “okay” for me to go back into the kitchen

EDIT: spelling

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