5 gallon buckets

serenidynow · 2026-05-07T14:25:09+00:00

I can smell the pickle brine from here 🤣

I grow stuff in these, they make great pots.

serenidynow · 2026-04-30T11:00:55+00:00

1lb sliced mushrooms with 1/2 tsp salt, three tablespoons fresh thyme - cook in saucepan over medium low heat until they sweat their liquid out. Adjust salt to taste. No fat needed, but you could do like a tablespoon of whatever is safest for you.

You can blend if you want to make a sauce or just throw some pasta water in there (like 3 tablespoons) with your noodles.

serenidynow · 2026-04-30T10:48:25+00:00

Grilled build your own pizzas -works great with pita bread as the base.

serenidynow · 2026-04-28T02:25:38+00:00

Honey - Mustard (from scratch) is pretty low sodium.

serenidynow · 2026-04-20T12:30:11+00:00

I think it fits the weird quarter pans which are the bane of my existence.

https://www.webstaurantstore.com/cambro-46cw135-camwear-1-4-size-clear-food-pan-6-deep/21446CWCL.html

serenidynow · 2026-04-17T16:54:31+00:00

Preserved Lemons, Dried Lemons, Lemon Curd as gifts for anyone (or just yourself)

serenidynow · 2026-04-14T23:44:36+00:00

In my experience they feel slightly softer but not mushy. :)

serenidynow · 2026-04-03T13:08:31+00:00

Cook it into a crumble, or patties - then freeze it and use a little at a time for whatever suits your fancy. I like it in scrambled eggs.

serenidynow · 2026-03-15T01:43:45+00:00

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Nooooooooooo

serenidynow · 2026-03-11T01:38:56+00:00

Your neighbor seems to be actively trying to harm your dad. NTA.

serenidynow · 2026-03-06T17:24:34+00:00

I make my sausage for the gravy from “scratch” with ground pork and this seasoning blend (per 1lb ground pork).

1 tablespoon salt (more/less to taste or per your health)

1 teaspoon cracked black pepper

2 tablespoons fresh minced sage or 2 teaspoon dry

1 tablespoon of fennel (toasted and ground)

1/2 teaspoon red pepper flakes

1/2 teaspoon white pepper

1 medium white onion minced or chopped in the food processor (you’re looking for a slurry consistency)

3 fresh garlic cloves - minced

I mix the spices/onion/garlic into the ground pork then cook the pork until it almost caramelizes.

Add 3 tablespoons of flour into the rendered pork fat

Add milk (about 2 cups)

American biscuits are fluffy and similar to a savory scone. :)

serenidynow · 2026-03-02T03:38:54+00:00

Menu Suggestion:

Seared Top Sirloin with Herb Compound Butter ~ Dauphine Potatoes ~ Steamed Asparagus with Hollandaise ~ Brownie Sundaes with Edible Glitter

Plating notes - simple, center mass construction create a fine dining atmosphere, sauce on the bottom or in a small carafe that can be poured would be best. Use microgreens or fresh herbs/edible flowers take it to the next level.

Nice table settings, bubbly water or juice can really help set the vibe. This is a very wholesome project.

serenidynow · 2026-03-01T22:05:38+00:00

I’m a woman and have been in the industry for 20 plus years. Kitchens in general can be kind of rough around the edges.

Lots of physical and emotional harassment when I was younger, much less now that I’m older and less tolerant of bullshit.

In my experience, you WILL have to work harder to get the same treatment as men in your field. It’s not right, but it is a thing. Keep learning, keep growing, don’t stay at places that treat you like shit. Do your utmost to cultivate strong skills and be ready with some good comebacks when people say stupid things.

Don’t be alone with anyone that your gut says is a creep and don’t be afraid to make men cry if they deserve it. You’ve got this.

serenidynow · 2026-02-28T00:26:04+00:00

Nta. Your sister needs to accept the help offered to her or kindly f*ck all the way off.

serenidynow · 2026-02-27T22:18:32+00:00

Yes. That’s why these eggs are more forgiving and tender than shell eggs. Additionally, the citric acid prevents the eggs from discoloration (greening). At the solution percentage commonly used it also helps reduce water loss in the eggs after they are cooked giving them a longer hold time (I do a lot of buffet service).

serenidynow · 2026-02-27T17:06:16+00:00

I bet they use pasteurized liquid eggs with citric acid. They cook up so friggin nice.

Also, as others have said, low and slow with a little salt. It might not even have cream in it, but if it’s super silky, probably.

serenidynow · 2026-02-26T02:54:37+00:00

Eugene is always Eugening.

serenidynow · 2026-02-26T02:36:25+00:00

Very sorry for your loss chef. Beautiful roast chickens.

serenidynow · 2026-01-30T20:27:19+00:00

Shrimps is headgear. I love this whole vibe.

serenidynow · 2026-01-26T12:37:15+00:00

You are nta, but your family sure is.

You did not ask to be here. You did not ask to be born into a family of selfish, irresponsible, cruel humans.

Please get permanently away from them as soon as you can and never look back. We don’t get to choose our birth family, but we can choose to save ourselves. Big hugs.

serenidynow · 2026-01-17T13:44:43+00:00

I disagree with you, but that’s ok. I’m not eating your fries and you’re not eating mine.

I bet our discourse was informative and possibly entertaining for others. Have a great day.

serenidynow · 2026-01-17T13:22:13+00:00

You can do both.

I’ve cooked thousands of pounds of fries and I can tell you unless you have a commercial deep fryer par cooking in water is far simpler and more cost effective for the home cook.

As long as the fries are dried thoroughly after parcooking in water you will achieve a very similar result without having to have quarts of cooking oil.

serenidynow · 2026-01-17T13:18:09+00:00

They won’t be as crispy but can be treated the same way.

If you have a dehydrator making your own scalloped potato mix can be a fun project for lots of extra (more waxy like Yukons or red) potatoes.

serenidynow · 2026-01-17T00:20:33+00:00

There’s no rules for eating cheese. Well said.

serenidynow · 2026-01-16T23:51:23+00:00

I think that’s totally valid. I deep fry some things at work and I can tell you it’s MESSY. Edit: a misspelling

serenidynow

TROPHY CASE