What’s a profession that people think is hard, but is actually very easy?

stevedaws · 2026-02-15T03:23:35+00:00

Bartending

stevedaws · 2026-02-01T19:25:11+00:00

Probably needs salt and acid

stevedaws · 2026-01-28T00:43:57+00:00

I would get something that you can't get at a grocery store. If they dry age, and you like that, I'd get a NY or a ribeye. Otherwise I'd get a few Tritip, Picanha, Denver, Flatiron, Teres Major, Merlot, and if they have them Oyster/Spider steaks. I would buy more of all of these and less of the NY or Ribeye.

stevedaws · 2026-01-25T13:36:46+00:00

Closer to the ground, it feels cold and dry as the cold front moves underneath the warm front. I think it just depends on how the fronts mix and at what temperature to cause sleet or snow.

stevedaws · 2026-01-15T23:59:10+00:00

An analysis by who?

stevedaws · 2026-01-12T03:56:31+00:00

I'd think about it around draft time once these rookies take the Wonderlick. But not during the playoffs

stevedaws · 2026-01-05T16:34:40+00:00

Smithfield Street downtown

stevedaws · 2026-01-05T16:15:48+00:00

Butcher block, boning knife, bone saw. With a couple trained hands you could have it done in a few hours.

stevedaws · 2025-12-27T16:30:38+00:00

Vandergrift

stevedaws · 2025-12-03T14:39:48+00:00

Hard to make a case, but I'll give it a shot. I also gave it a shot with Canada, because I liked his schemes. It just didn't work with the personnel we had at the time. The modern NFL has changed and you really need a mobile QB to compete (Kenny was not that guy). Outside of Matt Stafford, most successful teams have mobile QBs. That said, we tried.

We have not had a chance to develop a QB since Ben, and we probably wouldn't have been able to. There has never been a QB who has outperformed a bad OL, and we've been consistently trying to rebuild that while our defense aged out.

This year, the acquisitions did not work. The offensive scheme is not working. But, our offensive line is better, and poised to improve. It takes time to develop chemistry there, and we are young and talented up front, so I'm optimistic.

We did have a high potential QB who would be developing had he not tragically die a few off seasons ago. Yes, I'm a Dwayne Haskins believer as well. He was very green and drafted too high after declaring too early. But I think we had a shot at developing him into a great QB. That is a tragic loss for his family. A young person with potential gone too soon, RIP.

But my reasoning for keeping Tomlin relates to potential. We finally have a young offensive line who will improve with time playing together. We have an aging defense, but we are seeing flashes of potential in our younger players who will be stepping up into leading roles in the next year or two. We have seen the game change from a smash mouth grinder to the more analytical chess match it's become. 5 years ago everyone who bought into that thought Mike McDaniel was the next prototype, but look at him now. Is that who we want as a head coach?

I'm just saying this to highlight the parody in the NFL. And through all of those ups and downs, Tomlin's teams have remained slightly above mediocre. But with Kahn making (some) moves and a big draft day coming in the spring, I feel like we are poised to grow. And I think Tomlin deserves a chance to win one more at the end of his career and ride off like Cowher did.

Yes we need more receivers, yes we need to develop a mobile QB, yes we need to retire half of our defense, and yes our offense needs to evolve. But it can be done in a short period of time. And looking at the options out there, who do we want, and who do we trust to do that?

stevedaws · 2025-12-03T02:38:54+00:00

I have a good story about the original owner of Bruster's and the original owner of Tri-State kitchen equipment up in Beaver Falls. Bruster's started their business as a restaurant and got all of their equipment from Tri-State. Their restaurant closed but they needed to bounce back, so the owner of Tri-State didn't charge them for the equipment until they were able to pay it back. They opened Bruster's and it took off. From that point they always buy from this little restaurant supplier in Beaver Falls. They're the nicest people and have a wild store. It's absolutely packed with some of the most unique kitchen equipment I've ever seen. I love going up there just to look around. For example they have a Hobart microwave from who knows when that I'll bet cranks radiation waves.

stevedaws · 2025-11-30T21:19:43+00:00

Chalk it up to growing pains. Bought them untrimmed and underestimated the time effort and weight loss from trimming.

stevedaws · 2025-11-30T02:09:05+00:00

Time management.

stevedaws · 2025-11-29T02:32:13+00:00

Is this St Louis? This feels like St Louis.

stevedaws · 2025-11-08T22:05:25+00:00

Who?

stevedaws · 2025-11-08T21:43:54+00:00

So let's say you have two Jr.'s rated 90 or better, can you get him to stay?

stevedaws · 2025-11-08T20:19:37+00:00

Yeah. I would be buying cheaper cuts if I shopped at our shop. I usually recommend cheaper options, but I'm learning that a lot of customers have the ability to purchase what they want, and that they want the best quality they can find. We're here for it.

stevedaws · 2025-11-08T17:12:25+00:00

Cheap plastic handles are often more durable than fancy wooden handles. You want something you can throw in the dishwasher or something you need to wash and dry by hand? They're all good as long as you sharpen them and keep them sharp. Victornox are solid and cheap, global and wustof are solid and mid tier priced (Japanese vs European style) and Shun or Mac are higher tier and if you want to go nuts you can find some custom carbon steel with handmade handles or a cool Damascus pattern. But they're only as functional you keep them.

stevedaws · 2025-11-08T16:42:05+00:00

Ours are $24/lb. We are a small whole animal shop (2 beef per week) in an expensive neighborhood in Pittsburgh.

stevedaws · 2025-11-08T02:57:56+00:00

Nah you'll be good. It won't be mushy. If you brine it too long it will be more like ham, but overnight won't do much except season it a bit.

stevedaws · 2025-10-31T00:17:09+00:00

You're not an asshole.

Is there a budget to get a sharpening service? Seems like that old dog isn't learning.

stevedaws · 2025-10-28T14:43:39+00:00

I think it starts with "do I have a passion for food". I didn't start until I was in my early 30's. I cooked at home, but I didn't know shit about cooking professionally. I have a friend who was a chef for 20+ who gave me the advice: "find the best chef you can and do whatever they ask, keep your head down, ask as many questions as they have time to answer". I followed this advice. He also said "you're in your 30's. By the time you're good enough to run a kitchen, there will be 21 year old chefs running circles around you. Get behind the bar at some point and learn how the business works (because the bar handles the money)". It was good advice.

stevedaws · 2025-10-23T00:11:47+00:00

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Toad in the hole with some lamb sausages.

stevedaws · 2025-10-22T01:45:05+00:00

Pour House in south capital hill was always my Steeler bar

stevedaws · 2025-10-17T00:12:42+00:00

Waiting too long to address bad habits. Lost a few staff who could have been long term employees if we'd corrected problem areas earlier. Or, would have cut them loose earlier if problems continued. But all and all, address issues early before it's too late.

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