Also don’t participate in tshirt posts as you look like a bot and will get ban hammered.
I wore Boston’s for years and they helped fuck up my back? How you ask. I stand with my weight on my heels so the cork sunk in.
Go try and stand with your heels lower than your toes. Your body mechanics are all jacked and your hips push out wrong and you generally don’t stand shoulders over hips over toes.
My doc told me I needed to switch to something with orthopedic heels. It just means the heels are elevated a bit. Why do you think every nurse wears clogs? And a lot of chefs.
I was told once you can have happy feet or a happy back and legs but not both. I actually grew to love my clogs. They’re old school but serve a purpose.
Source - old chef with body mechanical issues
I usually nuke them. Often it’s chefs posting but it takes time to research pos history and you wouldn’t believe the amount of spam we get so when in doubt …
If those are the only people then you aren’t charging enough. Seriously.
I get it. Two people complain and say they’re never coming back and our default is - oh fuck. But not everyone is your customer. Some people are cheap assholes. They’ll come back and complain about the price of beer and why can’t they buy a pitcher and down the road they get free wings with every dozen and on and on. If they are going to dump you for $.50 either your wings suck or they do. Which is it?
I make purchases like that regularly. Yes I’d get a break at more but I hit the moq and I don’t want to tie up cash when I can pass the higher price along.
Which do you want to be around? Your pigs or the animal that killed them?
Fuck all that. First they licensed the name and turned some great schools into puppy mills for associates degrees.
Secondly why go into crazy debt that will be a bitch to pay off for a field that starts at poverty wages. Regardless of what LCB sales people tell you, you are t going to be a chef when you graduate. You’re a line cook.
Go to community college and get most of the same knowledge for a fraction of the price.
No one cares where you went to school. It’s about who you worked for and anymore so you have a pulse. Ok cool. Now let’s see what you do. Skills, the ability to listen and take notes, work ethic - those are what count.
I was a sous chef at a 1* for years. Our chef de cuisine came back from Per Se and we jumped to 2. He moved on and a year later we were back to 1. Exec stayed the same.
You forgot to post the after pic.
He’ll no. The software is pretty easy but light burn isn’t that much harder and there are a lot of tutorials. the machines are shit. The service is worse. You can’t repair them - you have to be for a refurbished one which will likely shit the bed shortly after going out of warranty. For the price now you can do much better.
That’s because op is mistakenly asking about FDA which does not issue violations. Health departments however require 6” off the ground following fda recommendations.
Food and food contact surfaces need to be raised a minimum of 6” from the ground.
I think it was the radiation that did me in but goddam the cisplatin is no joke. Good luck.
I’ve had my girl for about 5 years now and she still looks pretty oven ready. Once they start it’s hard to get them to stop. She’s happy and gets lots of attention - she just plucks. Great job rescuing him. Greys can be tough but mine is a dream.
Normally we delete home cook questions as being off topic and cluttering up the sub. However this is pushing the tangentially related and I just finished chemo and radiation a year ago for a different aggressive cancer and know how much recovery sucks.
Be aware some chemo really fucks with taste. Mine is still off. I’m crazy sensitive to salt and pepper and ice water tastes like pond scum. Everything sweet has a nasty aftertaste like it’s full of Splenda. It’s getting better. A year ago if my daughter opened a jar of garlic salt in the same room my lips burned so…
I only bring this up as you can read all you want but it’s like reading about carpentry. You learn some skills but it’s really the hands on approach that builds skills.
I leaned into pastry as cooking with my daughter was not only a joy but that was just about my stamina. A batch of bread or tarts and time to rest. And I wasn’t as worried about taste since I was focusing on the manual skill. I trained pastry 20ish years ago so this was relearning the hands on skills.
You can play with soufflés and consommés (team hot raft here) and other techniques as well. Just give yourself time to fully heal and not worry about the perfections of taste if things are a bit sideways.
New delivery drivers “where’s the elevator to take all this downstairs”
Lolol
Tell me more about this fruit "caviar"
Bro. From one guy with long hair to another - tie that shit back.
Monthly - gotta pop the cover and clean the machinery too.
The remote control boats and the underwater arcade were the most amazing things in the world to me in 1986.
Dano at the Koloa wine Shop has a kick ass selection of nice bourbons in old Koloa town.
Hmmm. I wonder why they are desperate for bartenders??
That's 33 hours straight of engraving.
Also if you do this make sure you get the box so you don't blind someone. I see people rawdogging those things in public and it makes me cringe in fear.
Again we try to delete them as they pop up. I also ban those accounts because fuck them.
What helps is when people report and flag these things as spam.
What usually happens is people post ‘mods please delete’ - it doesn’t work that way. You can’t say mods three times and hope we will pop up like Beetlejuice. Lol
That time of year again - favchef posts are spam and will get you banned
Chefit