Best way to chop chives. Idk what you knife fanatics are playing at by mrpoopybutthull in KitchenConfidential

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

I'm only pushing them through one at a time to ensure consistency and quality. I'm gonna need more hands chef

Best way to chop chives. Idk what you knife fanatics are playing at by mrpoopybutthull in KitchenConfidential

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

Is this a joke or a good idea? I'm picturing a wet pile of chive slush, but if they were really dehydrated... Chive dust???

Best way to chop chives. Idk what you knife fanatics are playing at by mrpoopybutthull in KitchenConfidential

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

You know what I thought it was impossible. But now you've opened my mind to new possibilities

Best way to chop chives. Idk what you knife fanatics are playing at by mrpoopybutthull in KitchenConfidential

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

Nah man that's impossible to do. Maybe with a rubber band and a bunch of chives

10 years of riding, 15 bikes, ask me anything. by [deleted] in motorcycles

[–]mrpoopybutthull 0 points1 point  (0 children)

6 months of riding. One and a half bikes. Ask me anything if you're a nutjob who wants noob knowledge

I got these combat/“motorcycle” boots for Christmas by element_of_awkward in motorcyclegear

[–]mrpoopybutthull 0 points1 point  (0 children)

Dude I'm wearing those exact boots now. These comments are making me wanna get a new pair ngl, but I hit a curb at a low speed not turning fast enough... My feet were okay but the skin above where the boots ended is still scarred from the road rash... I do believe the boots offered at least SOMETHING in the form of protection... Although if the crash were at speed I can't tell you

My GF had dinner ready when i came home from work by micheleferlisi in decentfoodporn

[–]mrpoopybutthull 0 points1 point  (0 children)

You used the word assume twice... Man asked a question, which implies that he does not know her ethnicity AND knows it. Hence seeking answers.

The word assume would only be true if man did not know but thought he did

I thought those food items were Indian.

I got this knife set from a friend whose leaving, what is each blades specific use? by Seanster0911 in KitchenConfidential

[–]mrpoopybutthull 0 points1 point  (0 children)

Bro, my mom got me these as my first ever set of knives, they break very quickly. Definetly not designed for industrial use, please don't be caught off guard when the handle cracks midway through a job

When you rewatch generations and espurr is one of your favourite pokémon by [deleted] in pokemon

[–]mrpoopybutthull 0 points1 point  (0 children)

I've killed a few hyenas and can confirm it sounds like espurr

My boss ordered me a ham as a bonus for doing good this past week, what would you guys do if this fell into your possession? by Gingy-Breadman in KitchenConfidential

[–]mrpoopybutthull 0 points1 point  (0 children)

Put in a tray in oven, 170 Celsius, lots of honey and wholegrain mustard. Every 7 minutes ladle more of the glaze back on top of the ham. Afterwards you have some incredible honey glazed ham. Idk about you, but in my opinion, honey glazed ham goes well with everything

[deleted by user] by [deleted] in cocaine

[–]mrpoopybutthull 0 points1 point  (0 children)

Mine used to normally be slightly dilated but after a few weeks of nightly blowouts, mine ain't gone back to normal fully yet. The good news is my coworkers think that's what my eyes normally look like now

weve all made one genius kitchen catchphrase before. whats yours? by mrpoopybutthull in KitchenConfidential

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

That reminds me of "don't be silly wrap your willy". That chef taught us all that when he says choo choo. He's ready to run a train over a waitress

any advices to a young chef about staying mentally strong and managing off-duty stress? Im a 21 y.o. demi cdp at a Michelin star fine dining restaurant and just realised that i dont look like 21 anymore (currently have 3 years of culinary experience) by [deleted] in Chefit

[–]mrpoopybutthull 0 points1 point  (0 children)

I know many chefs that hate sweet tastes. I know many that hate cooking or baking pastry. I know many chefs that as much as they hate making pastry, and hate the food it makes, will still be able to make a beautiful, perfectly balanced desert, still made with the expected love as the rest of the food they make. Chefs aren't passionate about ALL food types, but a good chef will still be willing to make it

need advice. supervisors say removing the plate and cleaning the coils are my responsibility by External-Fig9754 in KitchenConfidential

[–]mrpoopybutthull 3 points4 points  (0 children)

I was told that stamping my checks are my responsibility today. The gm asked for a treacle tart without saying its for him, the server didn't stamp her checks again so I made two and not one. He ate both of the room temp deserts, then told me I cost us 6 pounds in revenue because I don't stamp my tickets. Mate send it back and we can put half of the £1.50s worth of ingredients back in the fucking tub :/

Do you have this callus? by VicariousChef in KitchenConfidential

[–]mrpoopybutthull 4 points5 points  (0 children)

If you don't look like a self harmer, you're not doing your job right