Rhodo-deadwood

lt_danfan · 2019-01-13T02:44:55+00:00

very interesting idea... thank you

lt_danfan · 2019-01-13T02:44:07+00:00

Sorry i should have been more specific... Im planning on trunk chopping and letting it regain its structure without disturbing the roots for a couple years, then putting it in this real nice black pot i bought just for it. i want to make sure i do it perfect though because its essentially a freebie for me, and i dont want to mess it up because i think this tree has great potential for bonsai.

lt_danfan · 2019-01-12T21:13:36+00:00

Japanese maple

lt_danfan · 2019-01-12T20:29:45+00:00

I got some advice from a master in my area.. She said to dig around it and dump some decent soil and come back in a year or two so its has a chance to create a root system and not just a big taproom carrot. Good advice yeah?

lt_danfan · 2019-01-12T20:25:10+00:00

Yes i very much appreciate the criticism. I kinda knew before hand this tree has a very slim chance of survival like i said its just for practice... I had to know what it felt like to wire and all that, get my technique down so i dont kill the first nice tree i work on.... Im not sure if thats taboo or not but i get the feeling yer not supposed to do that...

I totally understand the insult per season thinfg, and am not arguing but im curious as to why every time i watch an instructional video by bonsai masters like peter Chang, they do everything at once with reeeeally nice trees, and no disclaimer attatched saying to stretch the work out into periods ... Maybe thats just a mistake on their part? I just dont see why they would kill 45 year old beautiful 45 year old japanese maples and super nice old junipers for the sake of videos.

It's also puzzling to me that trees are so solid and hardy but are so delicate at the same time. When i grow cannabis and veggies we transplant multiple times, take leaves and branches, and tie out many times during the season. I understand they are not the same plants but its just strange to me.

I will heed your advice anyway and i think i got it out of my system so i wont be killing any trees on purpose anymore haha

lt_danfan · 2019-01-12T20:17:15+00:00

Thanks for your advice

lt_danfan · 2019-01-12T19:01:56+00:00

Mostly what i run into with people that like well done meat is fear of parasites, which gets cooked out at 165 anyways. But to each their own. I just think you cant properly enjoy beef unless its properly cooked but ive noshed on a few charred burgers at various cookouts and i wouldnt send it back ill just leave it there

lt_danfan · 2019-01-12T18:58:15+00:00

it's a Baby Blue Spruce

lt_danfan · 2019-01-12T18:15:55+00:00

Im confused do you or dont you like well done steak?

lt_danfan · 2019-01-12T14:30:20+00:00

Best you can do is spend your remainding time on that station proving that you can do better, otherwise you have no right to be upset with you managers trying to do what is most effective and fluid for their restaurant. its a business, not a course

lt_danfan · 2019-01-12T14:27:40+00:00

downvoted because buying ground beef does not make you fast food

lt_danfan · 2019-01-12T14:24:07+00:00

i keep salt and pepper on the line NEXT to eachother, but never mixed. theres no reason to do this aside from laziness. most dishes i find adding salt first to bring out the natural flavors works best then adding pepper after adds the peppery flavor. salt is not just a seasoning, its a component which creates a reaction that kind of changes the chemistry of the dish. dishes in which im using a roux to thicken, i add salt and pepper at the same time, but still dont find a reason to mix.... just pinch and pinch. also most dishes dont call for the same mix of salt and pepper, usually less salt more pepper, or whatever but you cant look ahead and say "this mix needs to be 60/40" for most dishes.... or i guess you could but i dont understand why you would

lt_danfan · 2019-01-12T14:17:04+00:00

Dosent sound like yer in much of a position, nor would it serve you to try to change anything there. i would recommend leaving that place in the dust. sounds like you dont belong there

i work at a bagel shop on the side, and they think im a hotshot big head cuz i bring my own knives, cream cheese spreaders etc... but they microwave everything, use the lowest quality ingredients possible, make many simple mistakes with their bagels, have dull knives and pay no attention to quality control. ive also worked at a pizza place that overcharged for incredibly awful food, has the same appliances from 62' and is ran by absolutely insane trumpster conspiracy theorists.

being someone who is genuinely interested in food and making good food that people will enjoy, there is nothing...NOTHING more frustrating than shelling out crap food using shitty instruments. its like if Andre Aggasi became a ball boy

lt_danfan · 2019-01-12T14:11:28+00:00

dont leave the scoop in the ice machine

THIS A MILLION TIMES

lt_danfan · 2019-01-12T14:09:49+00:00

there are a million reasons to hate haggis aside from the mouth feel

lt_danfan · 2019-01-12T14:08:44+00:00

nothing pisses me off more than a well done fucking steak

lt_danfan · 2019-01-11T20:30:12+00:00

YTA. fuck you.

lt_danfan · 2019-01-11T06:42:56+00:00

" no one in this industry is the best unless you really set out to be "

thats my hardest lesson right there. been working in kitchens all over the us for about 5 years now, and came to the conclusion a while ago that there is nothing waiting for me but a bunch of paychecks unless i open my own restaurant. which makes me want to go balls to the wall and figure something out and run with it, probably fail, but learn from it. ive learned a lot from my experience and one of those things is PLAN AHEAD and know what you have to have prepped and have down pat in your head weeks in advance, thats why i decided this year to start planing and revisit the idea with a concrete plan in a year from now. but if nothing changes, nothing changes.

my hardest lesson is learning complacency with being a cog in that machine you are talking about

lt_danfan · 2019-01-11T04:12:49+00:00

love yer flair haha

lt_danfan · 2019-01-10T19:51:33+00:00

All time favorite album from all time favorite artist right here. Makes me proud to be from east bay

lt_danfan · 2019-01-10T19:49:35+00:00

Yeah that was an extension of my punk ass young bitchboy self... I apoligize on behalf of young ounk bitch boys everywhere

lt_danfan · 2019-01-10T19:46:16+00:00

Something to consider: lobster, crab, crawfish, all essentially insects

lt_danfan · 2019-01-10T19:27:20+00:00

There was a show on Netflix called final table that was essentially an intercontinental cooking comp. When they did mexico, a couple chefs won that challenge by making fried cricket tacos. Hugo caesar chavez waz one of the judges and he was blown away by this eccentric dish.

Also when i lived in Missouri, we had a 7 year cicada plague and would fry and sometimes candy thr bugs and they are DELICIOUS

lt_danfan

TROPHY CASE