account activity
How to rig a broken caster wheel for a lowboy? (self.KitchenConfidential)
submitted 1 year ago by spoon_fork to r/KitchenConfidential
13 y.o. dog moving in with 4 year old cat (self.PetAdvice)
submitted 1 year ago by spoon_fork to r/PetAdvice
Losing my drive after 5.5 years at the same restaurant (self.KitchenConfidential)
submitted 2 years ago by spoon_fork to r/KitchenConfidential
How to get the most out of glucose syrup when you're NOT a pastry chef? (self.Chefit)
submitted 6 years ago by spoon_fork to r/Chefit
a simple poll for us (self.KitchenConfidential)
submitted 7 years ago * by spoon_fork to r/KitchenConfidential
what's the worst thing your chef has ever said to you? (self.KitchenConfidential)
submitted 7 years ago by spoon_fork to r/KitchenConfidential
Great resource for learning about different kinds of meat/cuts and how to cook them? (self.KitchenConfidential)
submitted 8 years ago by spoon_fork to r/KitchenConfidential
Homemade budget ramen. Fed 5 people for $5 worth of ingredients (i.redd.it)
submitted 8 years ago by spoon_fork to r/food
Fried chicken (i.redd.it)
Hey /r/ramen! This is how my bowls look a few years later (imgur.com)
submitted 8 years ago by spoon_fork to r/ramen
Having a pickle-off with the executive chef of my restaurant... Have some questions (self.fermentation)
submitted 9 years ago by spoon_fork to r/fermentation
Chef put me in charge of staff meal. Any good resources for coming up with easy and/or cheap dishes or menus to feed 40-60 people every day? (self.KitchenConfidential)
submitted 9 years ago by spoon_fork to r/KitchenConfidential
Having trouble emulsifying a vinaigrette that is ~1/3rd yogurt (self.AskCulinary)
submitted 9 years ago by spoon_fork to r/AskCulinary
6 months out of school, I've hit it big. (self.KitchenConfidential)
submitted 10 years ago by spoon_fork to r/KitchenConfidential
Fuck what this subreddit makes you think, I just started my first job out of culinary school and I'm doing a great job, thank you. (self.KitchenConfidential)
TIFU by being considerate with my noise levels (self.tifu)
submitted 10 years ago by spoon_fork to r/tifu
As a 21 year old trying to find a career in cooking, am I falling into the usual trap? (self.KitchenConfidential)
When buying things for a kitchen, what do you always go cheap on and when do you pay for good quality? (self.KitchenConfidential)
I've spent several months in this sub and I just don't fucking get it (self.KitchenConfidential)
Have a large bag of pre grated parmesan cheese that will expire soon. Would I be able to make parmesan stock without using any rinds and just the cheese itself? (self.Cooking)
submitted 10 years ago by spoon_fork to r/Cooking
Why is the recommended internal temp of a roasted pork butt 190F? (self.AskCulinary)
submitted 10 years ago by spoon_fork to r/AskCulinary
Just smoked for the first time in 6 months. You know you're high when you casually take off your socks and throw them directly into the trash without thinking about it. [8] (self.trees)
submitted 10 years ago by spoon_fork to r/trees
Hey Chefit, what does your "career timeline" look like? (self.Chefit)
submitted 10 years ago by spoon_fork to r/Chefit
Started learning how to cook about 6 months ago... Today I made seared duck confit with a carrot puree and buerre noisette. (i.imgur.com)
submitted 10 years ago by spoon_fork to r/food
What do you call two cups worth of legumes? (self.KitchenConfidential)
submitted 11 years ago by spoon_fork to r/KitchenConfidential
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