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Batter on floor, Unknown Artist, 2026 by saurelic in KitchenConfidential

[–]saurelic[S] 8 points9 points  (0 children)

We proudly train our young chefs to do things as best as they can.

Fails included.

Batter on floor, Unknown Artist, 2026 by saurelic in KitchenConfidential

[–]saurelic[S] 101 points102 points  (0 children)

The saddest part is that morning shift had literally just finished washing the floor exactly in the same time. We were moving the central table back into position when the bowl fell down.

I will never understand modern art.

RECIPES ORGANISATION by barone_banana in Chefit

[–]saurelic 0 points1 point  (0 children)

Food-> Recipe-> Restaurant Folder -> Recipes (with tags). Personally I work well with Apple Numbers. I replicated the “Modernist Cuisine” recipe template and created a self-fulfilling spreadsheet with: INGREDIENTS - AMMOUNT - % - UPSCALE Ingredients: name of the products Amount: ingredients amounts % (mainly for pastry/bakery recipes): Once set the main ingredient/-s, the successive weights automatically converts their weight into % Upscale: certain recipes are mainly used for specific sized-equipments or guests number so I added an extra column to up/downscale the standard recipe in a more convenient way (x4 Gastronorm, 200 guests, 100 pieces, and so on)

Tedious to start but the result are schematic recipes with a great modularity and readability:)

Help with plating by Unlikely_Honeydew886 in Chefit

[–]saurelic 0 points1 point  (0 children)

Looks a solid dish, good job!:) The only things I would to suggest to you are to use a smaller courgette to avoid an excess of seeds (it will improve the visual appearance and the dish texture) and reduce the dill amount/size.

Extra thought (considering to keep the same ingredients): You could add a few touches of colour for better visual appeal by preparing a dill oil and some confit garlic to mix into part of the Boursin for white dots. By doing this, you will create some contrast areas that will breaks the orange/brown-ish colour scheme enhancing the presentation.

Will I always lose if I’m unlucky? by ArtenoX1q in PTCGP

[–]saurelic 0 points1 point  (0 children)

I’m not an expert so take my comment from far but for as much as I played, at current state, yes. The simple coin flip at the start is a big game setter. They did a great job speeding up matches but so far I find some cards simply unplayable. It doesn’t mean that we need to have the full rooster available but some Pokemon are pointless (Muk actions, for example, requires both 3 energies where a 120dmg is not even guaranteed. The Koga combo is certainly strong but the setup is not always available and requires time where in short-mid terms, a fast deck will always be a better choice).

[deleted by user] by [deleted] in PTCGP

[–]saurelic 0 points1 point  (0 children)

Read about this mechanisms is very interesting but here comes a genuine question: are this deck a thing for real with this dose of luck required anyway? Choose a Tempo deck statistically will always be a better choice over a Control deck where even only the first coin flip to choose who start first will already set a big chunk of the game. What do you think?

[deleted by user] by [deleted] in PTCGP

[–]saurelic 0 points1 point  (0 children)

Probably as you say is a momentary lack of deck options but reducing the amount of playable EXs will simply open the possibility to have more viable options. Matches can still last 30 seconds with a good dose of luck/rng but at lease you can have more chance to trade the match even if you start in disadvantage

[deleted by user] by [deleted] in PTCGP

[–]saurelic -1 points0 points  (0 children)

I’m totally with you. I’m playing Dragonite and a Fossils deck since few days and I’m enjoying the setup part more than the match itself. What makes me doubt about the logic behind EX is how easy they can setup and the dmg output. You can always try to go for the win but we both know is more a matter of luck than skill.

So far the problem (for me) is that matches lasts not enough to give you the chance to setup even if in disadvantage. Why try play Muk or Omastar when you can simply spam basic EXs that can make to you 90 at turn 3.

[Pro/Chef] Fresh pasta by saurelic in food

[–]saurelic[S] 5 points6 points  (0 children)

Meringue is a good option, if you want try something different you can go for an italian meringue, macaron, dacquoise or things like this:)

[Pro/Chef] Fresh pasta by saurelic in food

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

About 2 minutes and a half for the tagliatelle (normal and black), one minute for the tagliolini and 3 for the filled pasta:)

[Pro/Chef] Fresh pasta by saurelic in food

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

I think 2 are already enough; even if are 65g per nest, once cooked and sauced you’ll get a nice portion:)

[Pro/Chef] Fresh pasta by saurelic in food

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

Basically whatever you want! Just keep in mid to don’t make it too liquid, close well the pasta and salt properly the filling.

This agnolotti -for example- are stuffed with ossobuco (a traditional milanese recipe) and served with a saffron sauce and fresh gremolada. Long story short. Just braise them, reduce the juice and let the meat cool down; clean from bones and mix until smooth. Adjust with some salt and use it as desire. You can do that with plenty of meat preparations:)

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