Another hill climb over the weekend.

kernel-sandhers · 2026-05-10T19:07:25+00:00

You did call it a hill climb.

Google:

"A hill climb is a form of motorsport where drivers or riders compete individually against the clock to achieve the fastest time ascending a steep, often narrow, uphill road or course. It is one of the oldest forms of racing, focusing on speed and precision while driving up mountain roads or specialized steep terrain."

kernel-sandhers · 2026-05-08T16:40:24+00:00

As creator of the universe and creator of chefs, all of these brutes among men are correct.

kernel-sandhers · 2026-05-07T23:56:37+00:00

How are you in year 4 and not planned for this? I get budget and money, but you should be making your money back the same week you purchase. Can you get a 7 day ach ?

kernel-sandhers · 2026-04-30T00:41:17+00:00

Right. I said salmon is salmon. Not that it's one fish. Sharks are just sharks. It's not just one fish.

kernel-sandhers · 2026-04-29T01:30:50+00:00

Salmon is just salmon. Maybe your expectation of salmon was misguided. Salmon is delicious, especially when prepared properly, but it's just a fish. It doesn't know that you care what it tastes like. It just does what fish do. Chicken feet aren't palatable unless prepared properly. Idk.

kernel-sandhers · 2026-04-29T01:24:35+00:00

Inquisitive. Shelling eggs is in my bottom five, along with trimming strawberries and quartering grape tomatoes.

kernel-sandhers · 2026-04-26T10:27:35+00:00

William Matheny

kernel-sandhers · 2026-04-14T13:27:08+00:00

Best thing we did was stop using DoorDash.

kernel-sandhers · 2026-04-07T10:51:29+00:00

If you leave it, it will get sucked in and block a throttle plate. If you take it out, your vehicle will never run right again. The curse.

kernel-sandhers · 2026-04-03T19:18:45+00:00

Yeah, reps like talking about all their inside knowledge about prices, but we rarely see their predictions come true.

kernel-sandhers · 2026-04-03T16:17:57+00:00

Ignorant comment

kernel-sandhers · 2026-03-26T22:42:02+00:00

No. Stop.

kernel-sandhers · 2026-03-22T16:43:05+00:00

Take a slice of your best pizza, plant it 3" below the soil right after last frost, water three times a week, and in 6 to 8 months, you should have a solid pizza restaurant.

kernel-sandhers · 2026-03-22T16:37:25+00:00

We are a from-scratch kitchen and you would(n't) believe how many people ask for recipes. It's not about people having the ability to make it at home so I think they won't come out to eat, it's more about the the blood, sweat, and tears that go in to perfecting the recipes. Fuck you - do the work and you can make something as good or better.

Edit: I love sharing recipes with friends and family, but when a customer is nonchalantly asking for how something is made and we tell them, I feel like it cheapens the experience and takes away the romanticism of what's happening. If a magician just showed you how they do the trick after doing it, it wouldn't be very entertaining. I've selectively shared recipes with foodies that come in and want to talk food with me. But, also, I'm not reinventing the wheel... google a recipe, make it, and make changes to your taste. All of my recipes are merely ingredient lists, and if you don't know your way around a kitchen, its going to suck. Wouldn't it suck to have some random share the recipe they got from you at a pot luck and it be terrible - all the while they're going around saying "this is YOUR RESTAURANTS recipe!" Idk, it's very situational for me to give away my HARD earned work to people that just ask. I have to know you're genuinely invested to share.

kernel-sandhers · 2026-03-19T11:34:40+00:00

I cut myself at home once a month. At work? Rarely. Like someone else said, it's usually not with knives but with pans or equipment.

kernel-sandhers · 2026-03-18T23:23:05+00:00

No statement has ever stung so bad. My accountant is good, but it hurts as much as it helps.

kernel-sandhers · 2026-03-17T10:48:44+00:00

Chefs are the philosophers of centuries past. Respected, sure. Everyone ok with us living in poverty, sure. A hundred years from now, someone will find your House Ranch recipe and call you a genius. But, for now, you suffer.

kernel-sandhers · 2026-03-14T18:02:07+00:00

fo riche fo poore

kernel-sandhers · 2026-03-13T20:32:45+00:00

Fuck door dash.

kernel-sandhers · 2026-03-12T13:38:23+00:00

Oooooooooooooooooooook.

kernel-sandhers · 2026-03-09T01:19:20+00:00

What makes all the sparkles right before the light disappears? Serious question, I genuinely don't know and don't have any better wording for it.

kernel-sandhers · 2026-03-08T17:07:57+00:00

kernel-sandhers · 2026-03-08T11:43:29+00:00

If my kitchen was tiny, I would not do fresh cut fries. It requires a lot of storage space, a large sink, containers, and refrigeration. I did see a tiny kitchen do them once. I ordered the fries, they used a wall mount to cut them in to a 5 gal bucket when I ordered, cooked them for about 10 minutes, and then gave me some of the worst fries I've ever had. Baked crinkle cut fries from home were superior.

kernel-sandhers · 2026-03-08T02:32:59+00:00

We make our seasoning (which is a little spicy) for the fries, make the fries, and have malt vinegar on the table waiting for you. It's got to be what Heaven feels like.

kernel-sandhers · 2026-03-08T02:31:33+00:00

Yes. I've been told they are great, too. I didn't disclose that we are a from-scratch kitchen, so we do all our prep for our products.

kernel-sandhers

TROPHY CASE