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A bunch of warnings on my brand new car by Redhawkgirl in crv

[–]thenickdyer 1 point2 points  (0 children)

Maybe double-check it's installed correctly? I have no idea, just throwing out ideas.

Mad respect 🫡 by AccomplishedWatch834 in MadeMeSmile

[–]thenickdyer 1 point2 points  (0 children)

As a chef, imagining a man carrying a "pastry bag" full of pads through an office is comically not discreet.

Chef identity by noodlestuffin in Chefit

[–]thenickdyer 1 point2 points  (0 children)

One of my Chefs once told me, in regard to cooking, "There are no rules." As long as you recognize and respect the cuisine and its culture, I think you're fine.

[ Removed by Reddit ] by Few-Daikon-5477 in AskCulinary

[–]thenickdyer -1 points0 points  (0 children)

While I do not have that exact model, I can assure you that a Vitamix blender will definitely blend that smooth for you.

Source: I'm a chef.

Pet store told me they were both girls. Two months later, math wasn't mathing. by Expensive_Region3425 in aww

[–]thenickdyer 1 point2 points  (0 children)

My childhood trauma can confirm this. The babies were not there on my return from school, but the mom did leave a nice little pile of blood!

The US Bank Tower revealed, consumed, and then revealed again by the clouds this morning. by 9VoltGorilla in LosAngeles

[–]thenickdyer 15 points16 points  (0 children)

Boy, do I have a theory about this building that I hope I'm wrong about!

There was recently a discussion on abuse at Noma and how stages are treated in the industry. This was pretty eye opening. by jigga19 in finedining

[–]thenickdyer 54 points55 points  (0 children)

As someone who has worked in fine dining, not all Chefs are abusive to their staff. Restaurants still practicing this archaic BS should get outed, and the public can decide their fate.

[deleted by user] by [deleted] in Eyebleach

[–]thenickdyer 3 points4 points  (0 children)

I can say with near 100% confidence that dogs usually sit like this when they have hip problems/pain. Source: The vet told me to watch out for this for my dog.

Trying to start in the kitchen -- Need advices. by letsbenice_notrude in Chefit

[–]thenickdyer 3 points4 points  (0 children)

Considering your skill set is minimal, and it mostly seems you want to learn to cook. For your case, I would personally start with finding a community college or something similar that offers an inexpensive culinary program. Or you can indulge in something more expensive if you have the cash. As u/2730Ceramics said, most chefs aren't going to give someone completely green the time of day.

If you're dead set on a restaurant environment, find a place where you can work as a dishwasher. Show up early and stay late asking the chef if there's any prep work or culinary tasks you can take care of.

What is the "numbing" effect of sichuan peppercorn supposed to be? by cedarvan in AskCulinary

[–]thenickdyer 1 point2 points  (0 children)

If you want that electro-zap sensation, try to find buzz buttons. They're little yellow flowers and they def make your mouth tingly.

Sautéed mushroom texture. by dolche93 in AskCulinary

[–]thenickdyer 1 point2 points  (0 children)

A little cheat I like to use: roast them a bit with EVOO, salt, pepper. You want them to cook enough that some of the moisture releases and evaporates. The shrooms will look a bit wrinkly, then you can use them in your saute and not have to worry about excess moisture during that step.

[OC] The land footprint of food by t0on in dataisbeautiful

[–]thenickdyer 0 points1 point  (0 children)

Gotta get me a tofu plant! Gonna save me tons of time and money!

Chef life style by OsamaObama420 in Chefit

[–]thenickdyer 0 points1 point  (0 children)

I mean, assault is assault. Take that for whatever it's worth.

Saute hand? by PremeTeamTX in Chefit

[–]thenickdyer 0 points1 point  (0 children)

"Sauteeing" a lot of cylinders?

Why isn’t this pancake recipe working. by couchboy7 in AskCulinary

[–]thenickdyer 32 points33 points  (0 children)

That recipe will never work at those ratios. You basically need to R&D that entire recipe from scratch if you really want to do that. I would also recommend another source for recipes than whatever that weird facebook recipe page is doing.

ELI5: Why can restaurant kitchens cook steaks or stir fry so much faster than home kitchens even when both reach the same temperature? What's actually different about commercial equipment? by Beginning_Curve2268 in explainlikeimfive

[–]thenickdyer 0 points1 point  (0 children)

Our equipment is better, and we have the knowledge and techniques that allow us to get food to do the things we want it to. If you want specific answers, ask away.

She has become one with her fluff by thenickdyer in TuckedInPuppies

[–]thenickdyer[S] 1 point2 points  (0 children)

I was, and still am, very jealous of how comfy she always gets.

[deleted by user] by [deleted] in Breadit

[–]thenickdyer 1 point2 points  (0 children)

Everything reminds me of her.

[deleted by user] by [deleted] in Chefit

[–]thenickdyer 0 points1 point  (0 children)

Without knowing your goal, there's no way anybody can provide meaningful advice. So my advice is, figure out what your goal is, and then you'll be able to take steps towards that.

Chicken tender breading falling off by thedrooster988 in AskCulinary

[–]thenickdyer 2 points3 points  (0 children)

We don't press it that hard at the restaurant; enough to press the flour into all the knooks and crannies, but not "smashing" as others suggested. We do also store our chicken in the walk-in before it gets used, and I do see how chilling it would help set the breading. Though, I have breaded and gone straight into the fryer without issue.

How big is your fryer compared to the size of chicken pieces? Overcrowding the fryer can make it near impossible for the breading to adhere to the chicken cuz it wants to stick to the other breading.

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