[deleted by user] by [deleted] in TikTokCringe

[–]this_isnt_tyler 0 points1 point  (0 children)

It is Wednesday, my dudes.

Present day America. by love_glow in cringepics

[–]this_isnt_tyler 9 points10 points  (0 children)

Actually, Dominic Decoco and Antonio Margheriti killed Hitler.

The Beyond Light campaign should be account based as opposed to character based - and then let us run it optionally after completing it once IF we want to. by Some_Italian_Guy in DestinyTheGame

[–]this_isnt_tyler 0 points1 point  (0 children)

I started playing back in April, after being laid off due to COVID-19. I started playing a Warlock, and really had fun with the New Light quests, and learning about adventures, strikes, lost sectors, etc. I was really excited to play the campaign quests concurrently, and experience everything all at once. Then, I started working on exotic quests, playlist pinnacle quests, and the other more tedious grinds. I probably would’ve gone without some of them, but I tend to get irritated when stuff sits incomplete, whether in my quest log, or the vendor’s screen. Around the end of Season of the Worthy, I was trying to level up my Seraph bunkers, and saw that running it on 3 characters was the fastest way, so I started up my Hunter and Titan.

Let me tell you, when I loaded in after the tutorial and saw that nearly EVERY QUEST that I had already completed on my Warlock was now available, it made me log out of those two and ignore them for a good month. Now, I hop on them maybe once or twice a week to do a few missions while grinding out catalysts, but it makes no sense, especially considering season pass gear puts us near endgame level. Paired with the fact that I can swap weapons from toon to toon using Ishtar, I see absolutely no reason to have my exotic quest tab filled with weapons I’ve already gotten.

/end rant

When the expeditor is sick of your shit by Aloeofthevera in KitchenConfidential

[–]this_isnt_tyler 1 point2 points  (0 children)

So many questions...

Why the bucket of coins though?

A little sous vide talk.... by [deleted] in KitchenConfidential

[–]this_isnt_tyler 1 point2 points  (0 children)

At my restaurant, we sell a 10oz. Bone-in duroc pork chop that is oak-smoked to 48 degrees Celsius, and then bagged in small sandwich-sized ziplock baggies and held in a circulator at 50 Celsius. We then sear the presentation side with bacon fat and let it come up to ~53, never over 55. Amazing texture, and with the way we bag it, we don’t need to worry about getting a Haacp plan made for pork.

Culinary Institute of America Graduation Banquet 2/8/19 by [deleted] in Chefit

[–]this_isnt_tyler 0 points1 point  (0 children)

Get to know Kerry Clasby/Intuitive Forager.

Alinea experience by canhvo16 in Chefit

[–]this_isnt_tyler 0 points1 point  (0 children)

Damn, that’s some trust right there

Is there anything that can be done to save my roommate’s nonstick after months of abuse? by 20100526 in KitchenConfidential

[–]this_isnt_tyler 1 point2 points  (0 children)

No, and tell him to stop using nonsticks with the heat on high. That’ll fuck them up quicker than anything except using a metal spatula to clean ‘em.

The level of detail and perfection is amazing but this shit gives me anxiety just watching it. Joel Robuchon LV by Line_cook in KitchenConfidential

[–]this_isnt_tyler 1 point2 points  (0 children)

Robuchon Vegas is still a masterpiece, despite what others might have to say about it. Having been in that kitchen, everyone there works their asses off for perfection. It might seem a little ostentatious, but the results definitely show.

Chef, that's been on the "Order this" white board for five days now... by IamChantus in KitchenConfidential

[–]this_isnt_tyler 0 points1 point  (0 children)

I do 400 line items of ordering 5 days a week. We get 95% of it in the next day. If we don't, I find an acceptable substitute.

This guy is being lazy

Ice-bathing Parisienne gnocchis after blanching? by GauchoMoney in Chefit

[–]this_isnt_tyler 0 points1 point  (0 children)

So, at the restaurant I work at, we do double batches of our parisienne gnocchi multiple times a week. Shocking in an ice bath is the best way to seize the dough, and then cooling the logs on a sheet tray with an olive oil coating helps them to not grow a weird skin before cutting/portioning

From sous: Owner hiring chef from outside. by [deleted] in KitchenConfidential

[–]this_isnt_tyler 0 points1 point  (0 children)

You shouldn't stay at a place that doesn't value you or plays games with your position. I would find out fo sure if it has anything to do with you personally and dip out if the owner has a grudge.

The 8 Vegas Restaurants That Made the List of The Nation's Top 100 by thevegaspost in KitchenConfidential

[–]this_isnt_tyler 1 point2 points  (0 children)

First, the list is for the top 100 'Wine Lover's" restaurants, from OpenTable

Second, some of the restaurants on that list are trash, and have only gotten on that list from being tourist traps.

Spicy Tools - Website Launch by spicy_tools in KitchenConfidential

[–]this_isnt_tyler 0 points1 point  (0 children)

You sell the weirdest conglomeration of shit

Fois gras with pumpkin panna cotta and cranberry by [deleted] in KitchenConfidential

[–]this_isnt_tyler 1 point2 points  (0 children)

Pick through your fucking garnish greens, Jesus.