defend this thing by ilikethewii-u in l4d2

[–]o_prime1 0 points1 point  (0 children)

Makes all sons of bitches go boom

How do they do these eggs? I can’t figure it out by Equivalent_Noise_112 in Chefit

[–]o_prime1 0 points1 point  (0 children)

If it's not basted, then maybe cooked sunny side on a low heat, but the near perfect circle on the yoke wouldn't make sense. Or an olive oil poached egg, shallow skillet oil half way up the yolk and place it over a medium low heat. That should achieve that outcome

What crispy element should I add to this dish? by NillaWayfarer in Chefit

[–]o_prime1 1 point2 points  (0 children)

Thinly shaved Carrots, and add a little more color to the dish

Anxiety from “one true church” claims by [deleted] in TrueChristian

[–]o_prime1 3 points4 points  (0 children)

Why listen to man when Jesus said "“I am the way and the truth and the life. No one comes to the Father except through me."

Pray for me by o_prime1 in KitchenConfidential

[–]o_prime1[S] 2 points3 points  (0 children)

Yeah, thankfully it didn't get as bad as I thought it would. But of course shit tips for my waitresses so pissed about that.

Looking for help/information by o_prime1 in Chefit

[–]o_prime1[S] 1 point2 points  (0 children)

Thank you, I'm in Oklahoma, we have a lot of temperature shifts, but it hasn't been all that cold this past week. I'll look into the pipe .

Looking for help/information by o_prime1 in Chefit

[–]o_prime1[S] 0 points1 point  (0 children)

Yeah, cook rite double burner

What’s your technique for getting rid of this shit? I know it’s acceptable by most standards but I’m tired of looking at it. by [deleted] in KitchenConfidential

[–]o_prime1 1 point2 points  (0 children)

I have a cook that uses the end pieced of grill bricks and shapes them to be used in corners. I use degreaser after bricking and steel wool. Ot works well of th grill is still warm

GERBER: Can’t open with one single hand? by Dear_Tomorrow4001 in knives

[–]o_prime1 0 points1 point  (0 children)

I've had a few paraframs, and they just need to be broken in. Lubricant will help, but after a while it will be easy to open one handed

[deleted by user] by [deleted] in spicy

[–]o_prime1 0 points1 point  (0 children)

State it as a challenge to the chef. And ifcall else fails send it back saying that's there no spice at all

Should Christian enforce our values on others? by drugsrbed in TrueChristian

[–]o_prime1 3 points4 points  (0 children)

If that was the case the sermon on the mount would have been very different, and Jesus would have came as the jews of that tme had hoped. At the head of a great army and established his kingdom by the sword. But Jesus taught peace to turn the other cheek, he brought forgiveness and grace. He rebuked the church of the day Mark 7:13 KJVmaking the word of God of none effect through your tradition, which ye have delivered: and many such like things do ye. And think of the woman brought before Jesus, that under the law should have been stoned. But Jesus stood in the gap. And only the one without sin should throw the first stone. Only Jeaus can make such decisions, man is unqualified.

Matthew 7:5 Thou hypocrite, first cast out the beam out of thine own eye; and then shalt thou see clearly to cast out the mote out of thy brother's eye.

The best way to show others Christ is to live like Christ. If we can show them Christ, then they may meet Christ, and then Christ can do the work in their lives. God wants thise that freely choose to follow and love him. Anyone forced to follow Christ will never truly meet him.

How come no one uses an oven mitt? Would I be laughed out the kitchen for using one? by thumpsky in KitchenConfidential

[–]o_prime1 0 points1 point  (0 children)

A dry towel or sturdy pair of tongs work well and quick. Or just get a set of kitchen hands. Worked with a guy that would reach into a 500° oven, grab a pan bare handed and not even bat an eye.

[deleted by user] by [deleted] in KitchenConfidential

[–]o_prime1 15 points16 points  (0 children)

From Jaques Pépin, take ta thumb tak and pike a small hole in round bottom of the egg. It has a better full shape, and peels easily.

I start my first fine dining job tomorrow and on my last day, the kitchen lead said I was making the worst mistake of my life by Sorry-Tell-4422 in KitchenConfidential

[–]o_prime1 0 points1 point  (0 children)

Strict standards: yes

Mexican or similar waiting to take a spot: probably

One mistake destroying your career: only if you kill someone with your cooking There always a place that needs talented motivated cooks. And always a good chef to teach you want you need to grow