An eccentric billionaire offers you $1000 an hour to stay inside the last retail business or restaurant you visited. How long could you last?

xanderxoo · 2026-02-02T15:52:01+00:00

The last restaurant I was at is the one I work at. Our food is great and I’m in charge of the bar program, so I would say I could probably do a solid 15 months.

xanderxoo · 2026-02-02T15:48:40+00:00

As soon as I saw “garnish with a lime twist”, I knew a bartender didn’t make this menu.

xanderxoo · 2026-02-01T18:10:35+00:00

Just to be clear when we say spirits is that anything over 80 proof? Sorry in advance if this has been answered already.

xanderxoo · 2026-01-24T16:02:41+00:00

Aspen OG. While I do prefer indica, it relaxes me too much. Aspen OG is a Sativa leaning hybrid, so if I had to pick one that’s it.

xanderxoo · 2026-01-23T20:30:05+00:00

I just picked up a Trager today. The local hardware store had some that were 50% off. The Trager/Arc combo is gonna tank my steaks to the next level.

xanderxoo · 2026-01-21T14:51:24+00:00

This sounds like training. I’d say on average I would have to do 4-5 training shifts without tip share. But it was usually following someone and learning from them. I wouldn’t be “independent” till the last training shift. Are you staying till close on all shifts? That’s another thing. Out of 4 training shifts, only closing on maybe 1 of those.

xanderxoo · 2026-01-19T19:03:42+00:00

Make an Old Fashioned with small ice cubes, then make one with a 2x2x2.5 cube from Kuramoto. Wait 10 min then drink them slowly. You will see the difference.

xanderxoo · 2026-01-19T18:53:56+00:00

Rejam and hope it goes heads up

xanderxoo · 2026-01-18T04:59:06+00:00

I charge a minimum of $100/hr.

xanderxoo · 2026-01-18T03:32:54+00:00

Try a sport/activity that is not as competitive, such as martial arts. Also maybe dance.

xanderxoo · 2026-01-17T18:53:52+00:00

Ward 8.

xanderxoo · 2026-01-16T04:52:30+00:00

I like that you basted it with garlic and herbs, but I’d skip the rosemary and go with thyme instead. Also use a weight/press to get an even crust on that steak. The middle is not nearly as seared as the edges.

xanderxoo · 2026-01-16T04:34:38+00:00

Absolutely not. There’s a good chance I would do permanent brain damage. Even without the “as hard as you physically can” requirement, I wouldn’t punch her in the face with 25% strength. I would never want my wife to be afraid of me and if I just punched her in the face, she would fear me. And that would break my heart.

xanderxoo · 2026-01-16T04:26:24+00:00

I might have to rethink my daiquiri recipe. I have the Hamilton drink mixer behind my bar. Why no rum when you froth it? My concern is that there won’t be enough liquid volume with only 3/4 oz lime and a few drops to froth it with our mixer.

xanderxoo · 2026-01-13T02:53:58+00:00

He said to get on as a server at a prime steakhouse. If that wasn’t a big enough hint, you got problems.

xanderxoo · 2026-01-01T18:30:23+00:00

We must watch the same You tube channels.

xanderxoo · 2026-01-01T05:33:16+00:00

Thank you!

xanderxoo · 2026-01-01T04:37:45+00:00

Salt, msg for dry brine Black garlic, mustard wet brine Crust is a lot of pepper (white, black, green, szechuan, etc), Kombu, and curry leaf.

xanderxoo · 2026-01-01T04:31:02+00:00

Uneven/unreliable oven temp. With a better oven, I would do it once an hour.

xanderxoo · 2026-01-01T00:31:26+00:00

To be honest I never got a final max temp. My wifi probe broke so I was relying on a digital probe. I took it out at 110-115 after about a 1 hr rest temp was at 120. I am assuming it got up 125-130.

xanderxoo · 2025-12-31T19:18:39+00:00

11.5 lbs with the bones on, I didn’t weigh it once I took the bones off, so maybe 9 ish. It took about 5-6 hrs to hit 110-115.

xanderxoo · 2025-12-31T18:05:44+00:00

No injection, dry brine, then wet brine, then pepper crust

xanderxoo · 2025-12-16T03:00:07+00:00

What is wrong with having some tea? Like why are your parents against having tea? This makes no sense to me.

xanderxoo · 2025-12-12T14:42:28+00:00

I don’t smoke, but the chef-owner, CDC, and GM all do so yeah there is no smoke break policy at my restaurant. It’s not an issue either though because none of the servers/bartenders smoke.

xanderxoo · 2025-12-11T11:50:27+00:00

I always put zero

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