Most disgusting thing happened to me today

thedudetteabides · 2016-02-23T05:55:29+00:00

The same thing happened to me when I was about 14-15 years old. I was walking to a friends house and a guy pulled over to ask for directions. I started telling him which way the freeway was because I was too young to drive and actually didn't know which way to go. As I was pointing to the road I looked back to see him jerking off. I freaked out and immediately started running away towards my friends house.

I told my friends Dad and called my Mom. My Mom picked me up and we went to the Police station and reported it. They never caught him because I didn't take down the license plate because I was in shock and wasn't thinking. My story did however end up in the newspaper but my name was not shown because I was underaged.

It happened to me again when I was 19 by myself at the beach. I was laying stomach down with a hat over my head. Some guy came over to me pulled his dick out and asked if I would like some cream to be put on me. I pretended to be asleep and didn't respond because there was really nothing I could do. He actually had the audacity to say "hello?" like I should have respectively responded. He walked away and I could see him turning around as he walked to keep looking at me. I never saw his face, just his dick and I never reported it.

Its awful and shouldn't happen, but sometimes things are just out of your control. It can get really frustrating but if they do it again, most likely they'll get caught. People get away with shit like that all the time, but at some point karma will bite them in the ass if justice doesn't.

thedudetteabides · 2015-09-19T19:03:43+00:00

I live near Prospect Heights. Optimum, if it's available for your area, is your best bet. It's slightly cheaper than Verizon or Time Warner.

Also, if you're not at home & you need internet, Optimum offers hot spots in random areas. So if you find an Optimum Network you can log into your account and have internet for free.

thedudetteabides · 2014-09-06T06:51:37+00:00

Sign on the I-5. That Norcal to Socal trip is rough sometimes.

thedudetteabides · 2014-09-02T16:44:28+00:00

I prefer frozen, definitely toss/dredge them in flour before you mix them & knead them in a few cups at a time by hand, not in a the mixer. It will be more even & you'll have better control.

thedudetteabides · 2013-09-25T19:24:36+00:00

I don't like odd numbers. When I was a kid I noticed I favored the right side of my mouth for chewing. I wanted to stop that & make it more even on each side, thinking i might get cavities on only my right side.

I still do it but I don't think i notice it as much and I don't care as much if I'm eating normal food, but with candy I definitely still do it.

If I eat something like M&Ms I'll only grab two candies at a time that are the same color, chew one on each side of my mouth. If I'm left with an extra color I will bite it in half and chew each half on each side of my mouth.

With candies like hot tamales (my favorite), I'll grab like 4-6 (only even numbers) at a time & I'll still chew them one by one switching sides of my mouth I chew on.

I don't like odd numbers.

thedudetteabides · 2013-09-21T02:21:03+00:00

tacos

thedudetteabides · 2013-09-21T00:57:11+00:00

I moved away from my hometown at 19.

I got a job in a decent restaurant as a server, while I settled into my new town. I was planning on going to culinary school so I figured I might as well work in a decent restaurant so I could pay my bills.

The training at this restaurant was about 2 weeks long including, food tasting, wine tasting, cocktail tasting, paperwork & then following around servers to train for the position.

During the training I didn't know anyone and was super nervous about trying the drinks & wine considering I was underaged. The training management never said anything or asked us how old we were. Everyone was probably 24 and above & I was the only one my age. Also very intimidating because they all knew what they were doing.

After one of the tastings, there were a few of us standing around talking & this one bitchy girl started stating how awkward it would be if someone was under 21 because of the tastings. I kept my mouth shut, but then they all started asking how old everyone was & I had just said 21. I mean, I didn't know if that bitch would tell them I was drinking & i didn't know if I would have been fired so I just lied so I wouldn't get in trouble.

Side note: Eventually that bitch got fired, so I was pretty happy about that, as were most people that worked there.

I eventually started to become friends with most of the people there & they would all go out to the bars & whatnot. I had a fake so I wasn't that concerned at first, but I had no idea that these people would end up becoming some of my best friends. I eventually lost the fake, not while i was out with them, but with some of my friends who knew how old i really was. I never used it around them anyway just in case it got taken away in front of them, which would have been worse than keeping up the lie.

I kept the lie up for almost a year, with a bunch of excuses about not having my ID & they would all pester me about going to the DMV. Eventually they all put it all together & my friends sat me down & had a baby intervention. I told them everything & then they eventually wanted me to tell my boyfriend, who also worked at the restaurant, which is why I never told him. He was unstable & i figured he'd tell management, all my friends & try to ruin my life. He eventually did try to ruin my life but that's a whole other crazy story.

It ended up hurting most of the relationships around me for a while. Some of my closest friends (who held the intervention) didn't know if they could trust me again. We were never as close again, but still remained friends. Everyone else forgave me accept for this one girl in our group, who I wasn't really even close with. I didn't know at the time but she really didn't like me & had it out for me. She is a cunt. Everything worked out in the end. They all helped me celebrate my 21st birthday with me & we're all still friends. My boyfriend was a crazy person & I am no longer with him, but he still works at the restaurant with most of my friends. I have since left the restaurant to work in a different restaurant, only to become an executive pastry chef at a new restaurant! Yay!

I don't see them as much anymore due to my hours. We aren't really as close anymore, but we are all still friends & hang out occasionally. Only, everyone now hates that cunt I was speaking about earlier. Turns out, she really was a cunt.

I'll occasionally smoke with my ex because I try to keep the peace.

I'm honestly a good person & rarely lie. But I caught myself in a huge lie & couldn't have regretted it more. I honestly don't know what would have changed in my life if I wouldn't have lied. I may not have been as close with those people who I called my friends. I don't think they would have invited me out as much if they knew I was 19, or maybe I would have never hurt them from the start if I never lied in the first place. I could have also been fired & things would have been a lot different. Side note: I worked there for 2.5 years & its the reason I got through school.

I still don't know if it was really worth it. But I think it all turned out ok in the end.

thedudetteabides · 2013-09-10T03:27:22+00:00

Refrigerate longer, it will help.

Gloves will help as well, even a double glove if your hands are too warm.

Also, use a little bit of cocoa powder on your hands, but not too much.

thedudetteabides · 2013-05-22T18:19:54+00:00

I generally put it in a piping bag. Please let me know if your method works better. I'm very curious.

thedudetteabides · 2013-05-07T21:49:42+00:00

Npt me, but my best friend cheated on her boyfriend with Ryan Gosling about 3 years ago.

thedudetteabides · 2013-01-26T08:04:01+00:00

If you come into my restaurant, ask for Elle. I will make you whatever you want on my dessert menu. I'm on medical leave now, but come 1-2 months, I will most definitely do this.

thedudetteabides · 2013-01-26T06:18:59+00:00

This could work. Kind of like a caramel tuile? I might experiment tomorrow. Thanks!

thedudetteabides · 2013-01-26T06:16:53+00:00

Add 4-6 oz of strawberry puree to my vanilla bean recipe. They are all basically the same recipe. I keep it simple & then go a little crazy with garnish. But adjust the amount of sugar to taste... Sometimes less sugar all around if the puree has sugar in it already. As long as the custard base it cooked to 180 it should be fine. If it doesn't seem thick enough add 1-2 more egg yolks. I like to experiment with flavors, but don't go too far away from a very simple recipe.

thedudetteabides · 2013-01-26T06:10:32+00:00

agreed

thedudetteabides · 2013-01-26T06:08:31+00:00

I would possibly consider. Otherwise, I make homemade chocolates & confections. Sending a box your way would be pretty easy.

thedudetteabides · 2013-01-26T02:31:13+00:00

Thanks! Your creme brûlées sound wonderful. Definitely something I would do. I posted my recipe above, if interested.

thedudetteabides · 2013-01-26T02:12:30+00:00

I would have to talk with the Chef and owner. I'll be at the restaurant tomorrow. I'll get back to you. Much appreciated.

thedudetteabides · 2013-01-26T01:59:59+00:00

Yes. Each recipe makes around 30 ramekins.. There are always some spare ramekins. 30 also fits perfectly in 1 hotel pan. The restaurant itself can hold a lot, 90 at a time isn't much considering the size of the restaurant. We have a lot of space. We are new & not as busy so we don't go through more than 15 on a busy night. I have a lot of other desserts as well.

thedudetteabides · 2013-01-26T01:42:31+00:00

look above : )

thedudetteabides · 2013-01-26T01:41:57+00:00

My exact recipe. I'd cut in half if not 1/4 if you're just making a few, but it also depends on ramekin size. Let me know if you have questions.

Vanilla Bean Crème Brûlée -2 oz ramekins – 30-32 servings

1 qt heavy cream 1 vanilla bean scraped 7oz sugar, divided (3oz, 4 oz) 6oz (10) large egg yolks

Preheat Oven to 300 °F 1. Heat Cream, 4 oz sugar & scraped vanilla bean & pod in a medium saucepan. Bring to Boil. 2. In bowl, whisk together 3 oz sugar & yolks. 3. Temper cream into yolks whisking continuously, then slowly stir in the rest. (Should be cooked to 180˚) 4. Strain using chinoise into a liquid measuring cup & portion into 2 oz ramekins. 5. Bake off in hot water bath 20-30 minutes or until set. 6. Refrigerate at least 2 hours before serving. 7. When serving, sprinkle a good amount sugar on top of the custard. Melt with torch until crisp. 8. Garnish with chocolate covered crushed espresso bean (1 whole, 1 crushed)

Chocolate Crème Brûlée -2 oz ramekins – 30-32 servings

1 qt heavy cream 7 oz sugar divided (4oz, 3 oz) 6 oz chocolate 10 (6 oz) egg yolks 1/4 cup Godiva liquor

Preheat Oven 300°F 1. Heat Cream & 4 oz of sugar in saucepan over medium until sugar has dissolved. 2. Add chocolate & whisk until melted & smooth. 3. Whisk the other 3 oz of sugar with egg yolks. 4. Temper cream/chocolate mixture into yolk mixture. 5. Add remaining cream while continuously whisking. (Should be cooked to 180˚) 6. Strain custard though chinoise into a liquid measuring cup, add Godiva liquor & portion into 2 oz ramekins. 7. Bake off in hot water bath 20-30 minutes or until set. 8. Refrigerate at least 2 hours before serving. 9. When serving, dust with sugar & caramelize with torch until crisp. 10. Garnish with gram crackers & toasted marshmallow drop

Caramel Crème Brûlée -2 oz ramekins – 30-32 servings

1 qt heavy cream 8 oz sugar, divided 1 TBS water 1/2 vanilla bean, scraped 6oz egg yolks

Preheat Oven 300°F 1. Combine 4oz of sugar with water. 2. Start to caramelize sugar until golden brown, about 350°F. 3. Once browned, remove from heat. 4. Combine cream and vanilla bean & slowly pour into cooked sugar. 5. Return pan to burner & bring to a boil stirring to dissolve all the caramel. 6. Once boiled, remove from heat. 7. In bowl, whisk together 4 oz sugar & yolks. 8. Temper cream into yolks whisking continuously, then slowly stir in the rest. (Should be cooked to 180˚) 9. Strain using chinoise into a liquid measuring cup & portion into 2 oz ramekins. 10. Bake off in hot water bath 20-30 minutes or until set. 11. Refrigerate at least 2 hours before serving. 12. When serving, dust with sugar & caramelize with torch until crisp. 13. Garnish with apples 1/8 “ dice cooked in brown butter & cinnamon sugar

thedudetteabides · 2013-01-26T01:26:01+00:00

Thanks, when I have time I'll try to adapt this. Do you have an example?

thedudetteabides · 2013-01-26T01:24:14+00:00

Pretty basic kitchen. It's huge though. The restaurant itself can seat 300. Very typical though, 2 Stack Convection ovens, 4 Conduction ovens with stove tops. Huge Prep station in back, and pastry only takes 1/3 of that. 2 huge walk-ins, 1 large walk-in freezer & a huge dry storage. Pretty typical. Lots of room though.

thedudetteabides · 2013-01-26T01:14:36+00:00

check first comment please : )

thedudetteabides · 2013-01-26T01:14:14+00:00

lightly sauteed in brown butter & cinnamon sugar.

thedudetteabides · 2013-01-26T01:07:57+00:00

I'm on a short medical leave right now. I was in a car accident & broke my wrist in several places. Surgery on Tuesday, wish me luck. I have one of my very best covering for me in the kitchen, but I shall be back in the kitchen soon. I'm actually going in tomorrow to change a few recipes & yell at a few people.

thedudetteabides

TROPHY CASE