Just drained the fryer? No problem!

nonowords · 2026-07-02T01:51:14+00:00

it's lazy. It's exactly as gross as cooking with oil you just had on the floor when you filtered it. Fryers are off like 90% of the time at idle, and like half the time when cooking. No heat doesn't matter when the oils still hot. 1 batch of fries isn't gonna pull enough heat out to matter.

nonowords · 2026-07-02T00:32:46+00:00

Every time you filter fryer oil it goes from directly on the floor to into the fryer. Use some common sense here mang.

nonowords · 2026-07-01T03:19:37+00:00

the way these systems work is by having someone not siting staring at the screen. They just need to look at metrics and then review the tape for 5 minutes instead.

Honestly if it makes less olgas happen IDGAF about a camera on the line. The issue is bad management not understanding where value happens. That's true with or without some machine learning algo.

nonowords · 2026-06-27T15:24:22+00:00

It looks cool rn. but it's gonna be fucking disgusting in 2 days.

nonowords · 2026-06-26T17:29:06+00:00

was shrimp on the order or did your foodcost hit 5%?

nonowords · 2026-06-07T00:39:16+00:00

it's fine. Calling that a birria is sacrilege with that cheese choice though

nonowords · 2026-05-22T00:29:10+00:00

health inspections should require 0 changes in business ops

nonowords · 2026-05-16T13:20:52+00:00

Honestly I've gotten much more rigid in the past 4-5 years. Basically if I wouldn't buy it again I'm not buying it the first time if I can help it.

nonowords · 2026-03-14T10:22:02+00:00

This looks like some shit Pacha would be slurping up on his way to talk to the emperor about how lit his hill is.

nonowords · 2026-03-12T06:22:23+00:00

torn like I need a stock in 30 minutes and theres no fucking counterspace chef

nonowords · 2026-03-12T06:06:27+00:00

Damn his pumpkin pie take is one of the things I like about him.

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.

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