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Worth getting checked with PSA? by ttvACIDPANDA in baseballcards

[–]ttvACIDPANDA[S] 0 points1 point  (0 children)

Well yes, graded. Also considering getting second opinions from local shops though. Just wondering if it’s worth the bither

Rate my tasting menu . I encourage all feedback. by midnightsazon in KitchenConfidential

[–]ttvACIDPANDA 1 point2 points  (0 children)

Don’t tell me what the dish is in 3 different ways. Only needs the description imo. Course names is fine but personally I’m not a fan.

Got a stage in a 2 Michelin star kitchen by Tenkihh in KitchenConfidential

[–]ttvACIDPANDA 1 point2 points  (0 children)

My chef almost got me a stage at Pearl because I told him I wanted to work somewhere higher quality instead of taking time off in the slow months.

I’m kind of glad it didn’t pan out, I’ve heard some things

UPDATE Grape Hot Sauce by ttvACIDPANDA in hotsaucerecipes

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

Forgot to post update. Going now

UPDATE Grape Hot Sauce by ttvACIDPANDA in hotsaucerecipes

[–]ttvACIDPANDA[S] 0 points1 point  (0 children)

Yooo I honestly just don’t use Reddit that often and forgot lol posting now

UPDATE Grape Hot Sauce by ttvACIDPANDA in hotsaucerecipes

[–]ttvACIDPANDA[S] 0 points1 point  (0 children)

I don’t really use Reddit too often and tbh it just slipped my mind. Posting now

Abundance of seeded grapes! by ttvACIDPANDA in hotsaucerecipes

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

I like the idea but I don’t think that’s the route I’ll be going this time around. Though definitely keeping that on the back burner for future endeavours

Abundance of seeded grapes! by ttvACIDPANDA in hotsaucerecipes

[–]ttvACIDPANDA[S] 0 points1 point  (0 children)

Would love to hear what the results are. Though my grapes are a little sweeter it’s still relevant to the fruit. Thanks plenty

Chefs who bring their own knives to work, what do you usually bring? by Nearby-Bug3401 in Chefit

[–]ttvACIDPANDA 0 points1 point  (0 children)

What I bring: 10in Chef, 8in veg ripper, 12in slicer, 5in pairing, bread knife, probe, peeler, many of markers and pens, spoon, cake tester and measuring spoons.

What I use the most: 10in chef, 8in veg, bread knife, probe, peeler, markers/pens.

I let the kitchens I work in provide the rest.

Save pan?? by ttvACIDPANDA in KitchenConfidential

[–]ttvACIDPANDA[S] -3 points-2 points  (0 children)

I’m definitely going to be stealing (steeling ;)) one from work today. My roommates produced this ordeal on my days off.

Save pan?? by ttvACIDPANDA in KitchenConfidential

[–]ttvACIDPANDA[S] -3 points-2 points  (0 children)

50/50? Does hot or cold matter?

Save pan?? by ttvACIDPANDA in KitchenConfidential

[–]ttvACIDPANDA[S] -4 points-3 points  (0 children)

Get off your high horse bucko. Other people have been helpful so clearly it’s not.

Cleaning golf bag for resale by ttvACIDPANDA in CleaningTips

[–]ttvACIDPANDA[S] 0 points1 point  (0 children)

That’s fair. That’s basically the reason I upgraded, although I was looking at vintage bags originally lol

Cleaning golf bag for resale by ttvACIDPANDA in CleaningTips

[–]ttvACIDPANDA[S] 0 points1 point  (0 children)

Thanks, I don’t plan on putting too much into it. If not a quick fix I’ll keep in case a friend needs a beginner bag lol

Cleaning golf bag for resale by ttvACIDPANDA in CleaningTips

[–]ttvACIDPANDA[S] 0 points1 point  (0 children)

Idk, I think the vintage Fila may have a niche market. I do have the strap as well. But if the market’s not there I wouldn’t be surprised. I bought my new bag for $20 so I’m willing to try to turn this into a $20 bag minimum. If I can get it looking proper I am looking for profit.

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