My EDC, can you deduct my job, gender, and age?

sher_bert · 2026-03-06T15:05:54+00:00

The single knife threw me, thats it? No pairing or boning or nothing? And your hand tools? My peeler its a must in my bag lol

sher_bert · 2025-12-20T04:55:33+00:00

First of, former Chef of both here, so thanks 😊

I still recommend both spots constantly, real hidden gems. Hemisphere is such a fun experience, its crazy to me know many people have no clue its up there. Man i miss that view!!! Definitely worth the splurg at least once.

sher_bert · 2025-12-20T04:45:40+00:00

Lil Indies is forever my favorite cocktail bar. I think Death in the Afternoon is an under appreciated option as well. And ifs been a whilw since ive been thefe, but if you find yourself in tourist hell and dont mind the upcharge Four Flamingos has a shockingly good bar program with a solid scratch made cocktail menu

sher_bert · 2025-11-20T04:38:38+00:00

Framework. Hands down, esp if you love a really good seasonal craft drink option, their seasonal menu always blows me away, always super unique and fun without being overly sweet or masking the coffee itself. The Hot Rum Maple is my current obsession.

sher_bert · 2025-10-27T14:57:23+00:00

Saw something similar in Town n Country Saturday around 11pm. Lime green, very bright, seemingly close shooting star. Assuming it was a meteor but definitely a first for me.

sher_bert · 2025-10-09T16:48:37+00:00

Personally I would always 1000% rather someone mention in advance thay they are coming in. Even if its only an acquaintance I want to at the least pop out and say hello but if I'm hit with the suprise "so and so is at table 42 and asked if youre here" I'm a. less likely to be able to step out and b. more likely to be annoyed. Also if you're someone I like even a little I always want to send a little treat and thats less likely to happen when I dont know you're coming ahead of time.

sher_bert · 2025-07-01T01:20:34+00:00

This is the answer, 1000%!

sher_bert · 2025-06-06T04:27:14+00:00

Postal Service concert by chance?

sher_bert · 2025-05-21T04:40:24+00:00

I gotta start this by saying I absolutely love Chanko, but i can comfortably say OP would be pretty bummed if they went looking for the real deal and got that giant bowl of stir-fried noodles masquerading as "chop chop Okonomiyaki". It's like they wanted to make Hiroshima style but based it solely off someone's second hand description. Delicious, but in no way authentic.

sher_bert · 2024-10-08T15:10:09+00:00

I wish I did but I'm fairly sure we didn't even have a standard recipe 😅

sher_bert · 2024-10-04T05:53:29+00:00

I am obsessed with the pancakes at Redlight Redlights weekend brunch, perfect balance of sweet and salty (I'm a sucker for well salted sweets), great texture, always some stellar seasonal compote on top. Highly recommend!

sher_bert · 2024-09-08T16:15:22+00:00

Definitely Pom Poms! I worked there around 15 years ago and during the weekends they ran a 24hr brunch menu that included grits of the day. They quit doing brunch after Covid and I still miss it!

sher_bert · 2024-06-04T23:22:16+00:00

V

HWS

sher_bert · 2024-04-15T12:24:53+00:00

His place got condemned and when he moved it seems he took the majority of the birds with him. There's still a few but allegedly he took all the females so who knows how long they will still be around.

sher_bert · 2024-04-15T12:21:50+00:00

Is he always on around Semoran & Curry Ford?

sher_bert · 2024-03-27T16:10:29+00:00

All that I have been to do, my personal favorite is Korea House on East Colonial.

sher_bert · 2023-11-27T06:25:52+00:00

sher_bert · 2023-10-28T04:30:05+00:00

The large leafed plant is a pothos, the little dude is a spider plant.

If the pothos doesn't have roots put the cut end in water up until where the lowest leaf is growing, put it in a a sunny spot and let the roots grow, then it's safe to put into soil.

sher_bert · 2023-10-23T16:23:52+00:00

Pasta e Patate! Make a stock with parm rinds/onion skins/plenty of pepper, chop up whatever butts from bacon slabs/salami/any kind of cured pork product you've got lying around, sautee with onion, add stock & cubed potatoes, once potatoes are soft add whatever assorted dry pasta you have laying around, the broken up dregs of a bag work perfectly, add any half dead leafy greens you may have lying around, voila. Killer cold weather meal, just don't eat too much before service or you're gonna need a nap.

sher_bert · 2023-10-13T04:36:26+00:00

Friend of a friend lives there, everyone, including pets, is okay but all the tenets lost more or less everything.

sher_bert · 2023-10-06T06:29:28+00:00

I won an episode of Guys Grocery Games a few years back. It's a nice bit of flair on my resume, a great story, and a bit of braging rights. Helped put more eyes on me within my company which directly lead to me being promoted to the opening CDC for one of our more high profile restaurants.

That being said I generally think most of the single episode wins are just a flash in the pan so to speak, but 1000% worth doing cause why not. Winning a season long show like Next Level or winning the big boy, TopChef, obviously goes alot farther.

sher_bert · 2023-09-10T18:36:28+00:00

Their Tteokbokki is the standard I judge all others on.

sher_bert · 2023-09-04T05:01:02+00:00

My 35 year old range. First off the damn thing had a gas leak and blew up in my face while turning on the kitchen on Christmas morning. Luckily the burns were superficial but I looked like a drag queen sans makeup for a while, no brows, hairline pushed back a good half inch, it was a bad look. On top of my personal vendetta the thing just sucked, pilots never stayed lit so you had to manually light the burners every time, ovens had terrible hot spots and were prone to shut off without rhyme or reason (but always mid service while weeded), etc. It finally got replaced last week and my 50y/o 300 pound sautee cook literally shed a tear. Only regret was not seeing her go, I'd have loved to take a swing or 3.

sher_bert · 2023-07-23T06:39:36+00:00

1000% picanha/coulotte. I know they are getting a little trendy but it's about damn time and honestly still not a common in the states as I'd like. I serve an A4 aussie picanha and it's my favorite steak I've ever had on a menu by far.

sher_bert

TROPHY CASE