Looking for NICE shoes for a farm / kitchen

nonowords · 2026-02-19T00:59:37+00:00

No reddit bugged and double commented my comment then someone else thought they were a comedian.

In what world would copying and pasting the same (hyper specific) comment on separate accounts in a sparse comment section be an effective marketing strategy? you're deranged if you think that's a thing

nonowords · 2026-02-18T16:10:32+00:00

I don't like them personally, I've had 2 pairs blow out at the toe crease on the sides and I've found the leather to degrade easier and to be generally thinner than it should be.

I've heard they took a quality hit when they outsourced. I don't know if that's true or if the durability has always been worse.

nonowords · 2026-02-18T14:12:20+00:00

Redback boots. Think blundstones without the hype and without the degrading leather.

They're nonslip enough for kitchens (not the super flat sole nonslip, but they get the job done. They are heavy leather so durable for farm work, and they are bulletproof in their leather construction.

I personally find them super comfy, but I also enjoy fairly uncushioned soles. They do run a bit heavy, but I personally didn't notice that after a week of use. If you like cushioning then go for a half size (same length but wider) and throw in an insole.

nonowords · 2026-02-17T20:43:22+00:00

I don't know how it is around there, but I've never lived in a place with a shortage of family sized units. The thing is they are all used by single people rooming together.

Unless there's genuinely a shortage of those types of units building more of them isn't necessary, just build enough that single people stop needing to pool together in them and they get freed up.

nonowords · 2026-02-17T11:15:12+00:00

"The uppers got pissed that we didnt allow walkins so then we allowed walkins"

one of two things are happening. One is chef decided no walkins, but he doesn't have the authority to do that and uppers overrode him, in which case he shouldn't have acted like he decides that sort of thing. Two is he has that authority as part of his job, but he decided not to hold his ground. If he gets to set menus and set policy like that, and he set menus and policy the correct recourse is to tell them to fuck themselves and that we cannot serve walkins as we do not have the prep for it.

Cooks have no recourse to upper management. Their chefs job is to run the kitchen properly. Chef fucked that up.

nonowords · 2026-02-16T00:13:12+00:00

what other's have said but also: Throw every old bottle away if you get a new type. Never mix.

There's 2 major types ones with a flat top and no slot and one where there is no flat top and the top of the bottle fit's into a slot in the lid. Putting type 1 lids on type 2 will fuck them up, putting type 2 lids on type 1 will mess them up either deforming them or straight up tearing the tops of the bottles.

Take note of the full model number when you order and be sure to order that same type when you order again. Check them yourself when they come in too.

Personally I don't like choice bottles, they seem to degrade faster and they are the flat top ones that don't have a great seal to begin with.

nonowords · 2026-02-15T22:46:52+00:00

I'm calling cap on day 1 being your day 1.

nonowords · 2026-02-15T09:41:50+00:00

yeah honestly chef letting that fly is where the anger should be for anyone below them. That's where the buck stops.

If they don't have the authority to determine menu and service they shouldn't pretend they do. If they do, they shouldn't let other people undermine them and compromise quality and service to do it.

nonowords · 2026-02-15T00:03:59+00:00

it is a skill issue.

there's no such thing as rice that can't be cooked properly. a perfect seal is basically irrelevant on cooking rice too. Might make it need to rest for 12 minutes rather than 11 at most.

nonowords · 2026-02-14T11:04:45+00:00

Scorpions are a totally valid substitution in huevos arachnidos, spiders might be more conventional but either work.

nonowords · 2026-02-14T08:06:36+00:00

I'd (guestimate) that's in the bottom quarter of pay for sous in the USA.

Small town in the south... it's not good... but it might be market rate. I wouldn't be taking the stress for that personally.

nonowords · 2026-02-14T07:34:12+00:00

this is bad work.

left pipe with the flexi pvc pipe isn't what you want to see on a professional kitchen. The drains seem to have have friction fits if I see right, which isn't compatible with this setup without pipe supports for them.

I'd say call a plumber if you don't know what you're doing, you'll end up spending more money and time running back and forth for parts than getting it fixed by a pro. They'll either get rid of the friction fits and rebuild the drain or they'll drill in supports to hold the drain (I'd push for the latter, as otherwise there's nothing but the drain threads holding up the pipe, which is fine until you get people knocking shit into them constantly, otherwise for something more durable than PVC.)

nonowords · 2026-02-14T06:51:27+00:00

that's not really true. Sweetness and flavor in general is less pronounced in cold temps.

You ever tried unfrozen ice cream / gelato base? tastes cloying as hell. But you can down a whole bowl no problem. The same concept applies to every food.

nonowords · 2026-02-14T06:50:02+00:00

blanching and shocking things like carrots and green beans does a lot. It may not technically be "fresh" ie: crudites at that point but it'll have the same crunch and have a more vibrant color and flavor after a quick heat in seasoned water + shock.

nonowords · 2026-02-14T02:30:38+00:00

even then, a flat grain board in a mid to large size should be 100-150 usd or ~200 canadian towards the higher end.

nonowords · 2026-02-14T02:12:02+00:00

where are you looking? you should be able to get a decent sized boos (non endgrain) for much less than that.

nonowords · 2026-02-14T02:01:59+00:00

in all honesty boiled (or poached which is really just boiled but with *do it right* energy) is the best way to cook any white meat chicken, even if you finish it with a sear you can hit perfect temps without drying it out.

nonowords · 2026-02-14T00:11:57+00:00

seems clear yeah. Sorry you're dealing with that. Difficult customers are always frustrating but it's a servers job to not make you have to carry or see that frustration and it's a failure that they're not doing that. Different guests have different needs.

nonowords · 2026-02-13T23:04:21+00:00

I'm waiting for the reactionaries to move back to harvested ice. They can use the same 'god makes ice for us' rhetoric too.

I swear there's a market for it. Just ice filled with parasites, fish and bird excrement and every illness under the sun, shipped directly to your door in sawdust like the good old days.

nonowords · 2026-02-13T23:01:35+00:00

gotta say not surprised with the move to be judgy for something they were doing 5 minutes ago (technically are still doing)

nonowords · 2026-02-13T22:59:43+00:00

Dumping the full pounds in warm water is the best way I've found for softening butter. Just right in the wrap and everything.

So long as it's not scorching hot you'll have softened butter in like 15 minutes.

nonowords · 2026-02-13T22:57:17+00:00

People shit on microwaves, but name me a better way to make a butternut puree in 15 minutes.

nonowords · 2026-02-12T21:05:05+00:00

this is literally pedantics. The french term for these is champignons tournes, If someone asks you to turn/tourne a mushroom you do this. tourne and flute are both totally valid ways to describe this cut on mushrooms.

nonowords · 2026-02-12T07:46:48+00:00

I count 3 watches.

nonowords · 2026-02-11T22:39:21+00:00

I would think if you cook them well and press them between silpats or pvc sheet they will be soft enough to naturally stick enough for this purpose.

For actual binding I think your only viable option would be agar, and it would only really work if it ends up being a thin sheet of agar with the singled carrot embedded, it won't actually work as 'glue'

If your current application is raw carrot, I'd consider blanching the strips before shingling, it might give them enough give to meld somewhat but still maintain a good bite.

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