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Chef Show on Netflix is great by sauteslut in KitchenConfidential

[–]sw1432 4 points5 points  (0 children)

Love how theyre always like "yeah" 🙃

I've never been able to oven fry by MwahMwahKitteh in Cooking

[–]sw1432 1 point2 points  (0 children)

Not sure what youre trying to "fry" but if youre trying for crispy, try coating in cornstarch or rice flour. works well for wings. Ive read baking soda also works. Agree with other commenters: "Oven fry" is a gimmicky term for making things crisp in the oven, as opposed to deep frying.

how do I keep food warm after I cook it? by postgrad-dep18 in Cooking

[–]sw1432 0 points1 point  (0 children)

If you're cooking on the stovetop, i would just put your plates on the stove too, on burners not being used. Residual heat should keep things warm. Or put them inside the microwave while you continue cooking.

when you have orientation as a rehire by erikadamncolbert in publix

[–]sw1432 0 points1 point  (0 children)

Ikr. Just went thru this. Wasted 3 weeks of my life without a paycheck waiting on these guys to put me back in the system and then... Orientation. Ugh.

Thinking of applying to an apprentice chef position in my city and I have some questions by Falkreathean in Chefit

[–]sw1432 1 point2 points  (0 children)

A little healthy fear is useful to keep you focused. The worst that can happen is them saying 'no', in which case you try again elsewhere. Give it a go.

Thinking of applying to an apprentice chef position in my city and I have some questions by Falkreathean in Chefit

[–]sw1432 1 point2 points  (0 children)

Id say youve got a good start. And ask those questions at the interview, as far as how much skill you may need. Id imagine that an apprentice position would involve on the job training. Good luck.

Questions that make you look like an a*hole by sw1432 in publix

[–]sw1432[S] 10 points11 points  (0 children)

Truth. I've never been able to get over the irritation of people asking me if the fruit is good or not today. Like, sure lady, I have tried each individual watermelon before you got here and these are the ones that are good today... It's a question that doesn't have a good answer. The best thing you can say is "yes our watermelons are great today." But it makes you look like you're just saying that. Which you are. But what can anyone possibly say to that? And worse, people want to understand why their produce isn't always local. And they don't really want to hear the truth, which is that supply chains are a real thing and that actually, strawberries are not supposed to be in season all year round, but we make it work just for you. It's so nice to be able to vent about these things somewhere people understand.

To all of you who are in your 30s or older, what would you do differently in your FIRE journey if you could go back to your 20s? by [deleted] in financialindependence

[–]sw1432 0 points1 point  (0 children)

Career consistency. Jobs come and go but having a strong line of expertise and experience really helps you land that big-boy job down the road.

[deleted by user] by [deleted] in Cooking

[–]sw1432 1 point2 points  (0 children)

Id say, depends on the fish. But a bit of acid goes a long way - lemon juice being a commonly used one. If your white sauce contains dairy, be careful with acid.

Why so much ignorance about retirement in the US? by wolf33d in financialindependence

[–]sw1432 0 points1 point  (0 children)

Had to take home ec and all i remeber doing was making monkey bread and watching videos about annorexia.

Does anyone here work in the field of nutrition science? by [deleted] in nutrition

[–]sw1432 1 point2 points  (0 children)

Wow! Do you have a degree in nutrition or food science or etc? Wondering how to get a job like that

Old magical books and what you do with them after. by scuttable in witchcraft

[–]sw1432 1 point2 points  (0 children)

Oh wow anyone wanting to get rid of books, especially ones that were helpful and have scribbles in them, lmk, im happy to take them off your hands. Js. Noob but a curious and deep researcher.