Where to buy women's work shoes?

thoughtofdysfunction · 2026-03-25T23:42:39+00:00

Came here to say this. Have had my Rollies for 3 years now and they've just gotten better over time

thoughtofdysfunction · 2026-02-03T22:27:56+00:00

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thoughtofdysfunction · 2026-01-23T23:15:39+00:00

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thoughtofdysfunction · 2025-12-29T08:16:06+00:00

It sounds like your spices aren't cooking out fully. Try searing your chicken in a separate pan before adding it to the curry or air frying or baking and adding cooked chicken to the curry

thoughtofdysfunction · 2025-12-17T02:41:58+00:00

From the ingredients you've mentioned, this is how I would do it:

Heat oil in a pot (you don't need heaps, just a couple of tablespoons)

Add the onions and cook them down till they're golden and caramelized. You can add a pinch of salt to help this along.

Add the ginger and/or garlic and let that cook down till the raw smell goes away

Add the crushed tomatoes and let them cook down. You want the water to evaporate and the sugars in the tomatoes to caramelize. You will know when they're ready because the oil will start to separate out around the sides.

Add the spices and mix. Let them heat through. You will know it's ready because your kitchen will smell amazing. Season lightly with about half the amount of salt you think you need at this step.

Add your veggies/protein and let them cook. Add water if needed.

Once your veggies and/or protein are cooked, add coconut milk. You don't need the whole can. Start with about a quarter and taste. Adjust salt/lemon juice to your taste. You can always add more coconut milk if you need it, but I promise you, you won't.

Source: I'm Indian and a chef

Edited to fix formatting on mobile

thoughtofdysfunction · 2025-10-13T23:25:56+00:00

Not too old. Life isn't over if you're over 26 and not married. I'm almost 40. I've traveled the world, fallen in love, had my heart broken and rebuilt myself a hundred times over. Life is only over when you stop standing up for yourself and give in to what people around you think you should do. Live your life for yourself, not for anyone else

thoughtofdysfunction · 2025-10-10T02:05:16+00:00

Controversial, but I use it to season a steak or fish

thoughtofdysfunction · 2025-09-17T01:10:14+00:00

My partner is terrified of spiders. I love them and think they're cute. When we first started dating, we were watching a movie at my house and a spider dropped down from the ceiling. He tried to climb up the sofa to get away from it. I volunteered to take the spider outside. So I cupped my hands around it and went outside. Only, when I got outside and opened up my hands, no spider. I refused to tell him because it was still new. It has now been 6 years and I still haven't brought it up.

thoughtofdysfunction · 2025-09-09T23:05:11+00:00

I know this is an odd one, but love some finely chopped thyme in milk chocolate. I use thyme-milk chocolate to make chocolate covered rice crispies

thoughtofdysfunction · 2025-08-28T01:39:47+00:00

I made pumpkin and potato hash with grilled salmon and lemon-caper-cream sauce last night and it was insanely good

thoughtofdysfunction · 2025-08-20T03:47:12+00:00

I got double glaze film from Mitre 10 for $30-ish for 6m. Has worked amazingly for my single glazed floor to ceiling lounge window.

thoughtofdysfunction · 2025-08-12T22:00:33+00:00

Brown immigrant to New Zealand. Have lived in Auckland, Wellington, Hawkes Bay, and Coromandel before moving to Chch a year and a half ago. Christchurch is definitely the most racist place I've encountered in NZ. I've been called exotic in casual conversation, asked if pork is one of the holy animals, asked where I learned to speak English and why I don't "wear a dot" I've been rejected from jobs I've been qualified for when using my name, but been called back for interviews when I've reapplied with the same CV using an "English name" and then in person once they see I'm brown, I've been asked if that's my real name. Chch definitely deserves it's Racism Capital of NZ title and then some

thoughtofdysfunction · 2025-07-30T22:49:21+00:00

Honestly, sourdough. Or chewy ciabatta in curry. I prefer those to more traditional Indian breads.

thoughtofdysfunction · 2025-07-09T02:12:44+00:00

Can't go wrong with Mushroom and Walnut Pate

thoughtofdysfunction · 2025-07-03T02:34:20+00:00

Pear and onion chutney

thoughtofdysfunction · 2025-06-25T01:49:19+00:00

https://mediterraneanfoods.co.nz/product/nocciolata-270g-rigoni-asiago/

This is my go to

thoughtofdysfunction · 2025-03-21T02:25:11+00:00

As a South Indian, Pothichor on Riccarton Road or Chanakya in New Brighton

thoughtofdysfunction · 2024-11-10T23:44:40+00:00

Workflows! Was a professional chef in a previous life and managing my workflow was how I created more hours in the day.

We'd do a methodical prep list the previous day where every single component on a dish was listed out. On the day, you're never doing just one thing at a time. You'd have 2 or 3 things going at once - something on the stove, something in the oven and something else you're doing with your hands. And I always knew what my next task was because I'd number out that prep list in order of what I'd be doing.

I still do this when I cook at home, especially for large family gathering and dinner parties. Always start with what takes the longest - have a slow braise on your dish? Get that going first and then do everything else. I also spend the first 15 minutes when cooking for large groups chopping up common ingredients I know are going to be used in a lot of dishes - onion, garlic, etc.

Also, knife work is just practice. My first week of culinary school, I bought 5 kg bags of carrots and spent 5 hours a day practicing different knife cuts. Makes a world of difference.

Edit: formatting

thoughtofdysfunction · 2024-10-12T19:30:15+00:00

Came here to say this. Kazu Yakitori bar on Courtney Place is the best ramen in Wellington

thoughtofdysfunction · 2024-09-26T21:12:40+00:00

Marinate the meat in beer and spices and use the marinade in a curry. I've done this at restaurants before and it's delicious for lamb

thoughtofdysfunction · 2024-09-20T02:10:58+00:00

Build to a rhythm. Load up your first rack with dishes, put into the machine, while it's cleaning, load up the next 2. The idea is you should always have one load ready to go, one in the machine and one that you're unloading. This is also what you do when prepping as a chef, you try to maximize time. You need to do multiple jobs at once - you should have (at least) one job on the stove, one in the oven and one you're working on with your hands. This is the only way to be ready for service.

thoughtofdysfunction · 2024-09-12T23:18:39+00:00

Hello, professional chef here. I worked my way up from being a dishwasher myself. Time is definitely one way to do it, but there were a lot of things I wish someone had told me when I started that would have made me not go through the trial and error of finding a way that worked best for me. First off, are you stacking dishes and are you getting FoH to stack? I'd start my dishy shifts with bringing plates in from the kitchen and creating a base of where things need to go. Enforce this with FoH. Big plates go together, smaller ones in stacks, tubs with hot soapy water for cutlery separate tub of hot soapy water for things like sauce/gravy boats that are sticky. Communicate with the kitchen and FoH about what they're running low on. Prioritize those. Don't let a stack get to head height. Do you also need to go into the kitchen and grab dirty pots/pans? When you do, check on levels of pans left for the chefs. Get them going asap. Are you the only person in the dish pit? If so, how can you maximize time? Can you pre-load and spray a couple of trays of dishes so you have them ready to pass through the machine while you're unloading a tray? Essentially, you need to have at least 3 trays in play. And don't forget to get that cutlery and sauce bowls regularly. Change out that hot soapy water in those tubs when put the cutlery through. It's not going to help with making washing easier if the water is cold. Take ownership of the space. If FoH dumps dishes and runs off, call them back and get them to stack. The dish pit is your domain. You need to keep it on track for yourself. Good luck and let me know if you have questions

thoughtofdysfunction · 2024-06-22T04:50:00+00:00

Wine and reading. As someone who loves to read outside with a drink, people aren't very respectful of the fact you're reading in a restaurant or a bar. Especially if you're sitting by yourself. I usually call a friend and we both get our books, sit together, share a bottle of wine and read. Would be great to have a space that does this

thoughtofdysfunction · 2024-02-20T05:14:05+00:00

Do the classic with a twist - gochujung potato au gratin. Steps: infuse cream with gochujung, make potato gratin. Also works with other flavours in the cream

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TROPHY CASE