|
gently caress me. Gimme that carpaccio.
|
#
?
Feb 2, 2013 15:08
|
|
|
|
| # ? Apr 23, 2024 14:06 |
|
|
pile of brown posted:
Is that a piece of hair right there?  I just did plate inventory yesterday. We have over $30k worth of plates 
|
|
#
?
Feb 2, 2013 15:36
|
|
|
[quote="Chef De Cuisinart" I just did plate inventory yesterday. We have over $30k worth of plates [/quote] That would make for one hell of a Greek wedding.
|
|
#
?
Feb 2, 2013 16:53
|
|
|
Its invisible on my phone but I think you're right. I don't have long black hair though. at least that was a server taster and not a real plate
|
|
#
?
Feb 2, 2013 19:43
|
|
|
Had awesome moules frites tonight - a rare thing in Nevada. Very happy. Oh and lots of Belgian beer.
|
|
#
?
Feb 3, 2013 06:52
|
|
|
carpaccio looks ace. man it's been a minute since I've had some proper french style carpaccio. and mmm raw beef and truffles. love it.
|
|
#
?
Feb 3, 2013 08:59
|
|
|
Happy birthday, football! Lets celebrate by giving ourselves the meat shits* and drink a lot of beer while watching commercials and brown people hurting each other for money! Go team! *"happy meat shits eve" was a thing we overheard at the butcher today while buying 10lbs of chicken wings
|
|
#
?
Feb 3, 2013 21:08
|
|
|
Frying wings while hungover is less than ideal. Blah.
|
|
#
?
Feb 3, 2013 21:15
|
|
|
I burned the piss out of myself frying wings last night. Not fun.
|
|
#
?
Feb 3, 2013 22:12
|
|
|
I love waking up with a random blister on my forearm and thinking "when the gently caress did I burn myself? I didn't even loving work yesterday."
|
|
#
?
Feb 3, 2013 22:29
|
|
|
I almost never cut myself but I pick up little minor burns all the loving time. I'm also pretty clean when I cook or do prep or whatever, but whenever I dice an onion at least some of it gets loose and ends up on the floor at some point. And just onion. Like yesterday I made a shitload of fine diced mirepoix with everything diced to the same size and the carrots and celery all stayed put but like two random cubes of onion ended up underfoot.
|
|
#
?
Feb 3, 2013 23:16
|
|
|
Hey, webdevs. Yeah, you. Yeah, I'll "translate" your "backend" with a blowtorch if you send me poo poo formatted in php rather than plain text (as agreed) 4 days (rather than 14 days as agreed) before deadline, then bitch at me for increasing my price.
|
|
#
?
Feb 4, 2013 01:06
|
|
|
Sounds like you need to leverage your fist into somebody's frontend. Wait. That sounds dirty. 
|
|
#
?
Feb 4, 2013 05:20
|
|
|
Rollercoaster days... Soundtrack in the car on my way to work is this: http://www.youtube.com/watch?v=DBwgX8yBqsw On my way back from work this: http://www.youtube.com/watch?v=3rPruSoz7k0
|
|
#
?
Feb 4, 2013 13:08
|
|
|
Naga Jolokai wings SOUNDED like a good idea... (My colon hurts)
|
|
#
?
Feb 5, 2013 01:57
|
|
|
So for various reasons I can't get into, I have to do some cooking for a high level fete tomorrow at work. Yes, we have staff to handle that, but I believe the logic went something like "oh Wiggles cooks all the time we ought to have him do the steaks." A cool thing for me, since it's a change of pace. So anyway I head down to the kitchen today to see what I have to work with. Two propane grills like you have in your backyard. Ok, so what am I cooking? "Oh, they're over here" they tell me. Individually wrapped portions of boneless beef loin, in discs roughly 4 inches across by 3 thick are defrosting on the counter. In their Costco packaging.
|
|
#
?
Feb 5, 2013 03:10
|
|
|
Sounds like your ideal job.
|
|
#
?
Feb 5, 2013 03:28
|
|
|
Bring a big 'ol stock pot and just boil them in the bags until tender.
|
|
#
?
Feb 5, 2013 03:39
|
|
|
 Wisconsin owns. I just need to find some 15 year cheddar.
|
|
#
?
Feb 5, 2013 03:40
|
|
|
Casu Marzu posted:
Don't forget the Pleasant Ridge Reserve!
|
|
#
?
Feb 5, 2013 03:47
|
|
|
Mr. Wiggles posted:Individually wrapped portions of boneless beef loin, in discs roughly 4 inches across by 3 thick are defrosting on the counter. So, sirloin?
|
|
#
?
Feb 5, 2013 04:46
|
|
|
Hard to tell being frozen and brown. They look like little filet mignon portions.
|
|
#
?
Feb 5, 2013 05:10
|
|
|
Mr. Wiggles posted:Hard to tell being frozen and brown. They look like little filet mignon portions. Calling it now: eye of round. Good luck.
|
|
#
?
Feb 5, 2013 05:13
|
|
|
hurry get them back in the freezer so you can make philly cheesesteaks!
|
|
#
?
Feb 5, 2013 05:55
|
|
|
NosmoKing posted:Naga Jolokai wings SOUNDED like a good idea... ha, I know how you feel as I sometimes eat bhuts and other super hots raw (mostly on an empty stomach too unfortunately as I'm not a big eater during the day), just to get a feel for them. The reds seem worse for me, bhut jolokias, red 7 pots, brain strain etc are pure pain, not in my mouth or throat, but stomach and intestines onwards... I'm growing some bih jolokias which are a little milder, but over all I prefer the yellow chillies. Yellow 7 pot, bonda ma jacques, fatalii, and even milder baccatums like aji pineapple for sandwiches are much more milder. Only time I use a naga is in a hot indian curry, it's a cross breed I have, it's not a bhut jolokia, but some cross off a dorset naga. I like it because it has a lot of heat, but a mild slightly fruity flavour, doesn't overpower a dish full of spices like a habanero can with it's strong flavour, it's way more subtle in the taste department.
|
|
#
?
Feb 5, 2013 10:20
|
|
|
Casu Marzu posted:
That Serendipity was loving awesome. Now I can't remember if we saved a bottle and I want to drink it if we did.
|
|
#
?
Feb 5, 2013 14:43
|
|
|
Skinny King Pimp posted:That Serendipity was loving awesome. Now I can't remember if we saved a bottle and I want to drink it if we did. I got to try Serendipity for the first time a couple of weeks ago. It tastes like wine cooler beer. I'm still not sure if I'd drink it again, but it was interesting. When it comes to New Glarus, Raspberry Tart is the one I want. It smells like picking fresh raspberries in my grandma's garden.
|
|
#
?
Feb 5, 2013 15:40
|
|
|
I'm the exact opposite. I love Serendipity. I can't drink much Raspberry Tart. I find it too sweet and bubbly.
|
|
#
?
Feb 5, 2013 19:29
|
|
|
The cherry Belgian ale is my favorite, it's the one Serendipity (temporarily) replaced this season.
|
|
#
?
Feb 6, 2013 03:13
|
|
|
I thought it was really nice and balanced instead of sometimes overly tart like the Wisconsin Red or too sweet like the Raspberry Tart, personally.
|
|
#
?
Feb 6, 2013 04:38
|
|
|
Skinny King Pimp posted:I thought it was really nice and balanced instead of sometimes overly tart like the Wisconsin Red or too sweet like the Raspberry Tart, personally. Word.
|
|
#
?
Feb 6, 2013 05:06
|
|
|
so I get to teach myself how to decorate cakes in the next three days because I have been volunteered to do the cake for my mom's 50th birthday. Make no mistake, I love my mother, and this is gonna be great, but holy poo poo I have almost no idea what I am doing.  And yes, I work at a bakery, but my boss does the decorating seeing as he's got decades of experience over me and cakes aren't exactly something we do every single day. Full-size cakes are by order, and he's got a very specific way of decorating the little mini cakes that we sell in the front.
|
|
#
?
Feb 6, 2013 05:31
|
|
|
In situations like that I like to say I've been 'Voluntold' to do something.
|
|
#
?
Feb 6, 2013 06:23
|
|
|
In the area of pretentious titles, I received an email from an upcoming food festival that spoke of a thai "Meal Designer" who is coming to the festival with their "mixology concept" to "interpret the blue mussel".
|
|
#
?
Feb 6, 2013 12:03
|
|
|
Interpreting the blue mussel sounds like something pr0k's mom would be into.
|
|
#
?
Feb 6, 2013 13:24
|
|
|
Hey guys, PYF cut of meat here http://forums.somethingawful.com/showthread.php?threadid=3531765&userid=0&perpage=40&pagenumber=1 !
|
|
#
?
Feb 8, 2013 02:56
|
|
|
This has been bouncing around social media this morning, so you may have already seen it: http://www.myfoxboston.com/story/20945530/2013/02/03/waitress-fired-after-posting-receipt-showing-pastors-complaint-about-tip TLDR: woman "of the cloth" clogs up a large table with a party of 9 friends that ends up spending a measly $34 on appetizers. Then she has the nerve to berate the waitress on the slip for the automatic 18% tip: "I give God 10%, why do you get 18?" What the gently caress, why do people always treat servers like parasites, and not people working for a living?
|
|
#
?
Feb 8, 2013 16:22
|
|
|
Squashy Nipples posted:What the gently caress, why do people always treat servers like parasites, and not people working for a living? Because so many of them are actors, who deserve the abuse, and it is much simpler to just be mean to all of them.
|
|
#
?
Feb 8, 2013 17:06
|
|
|
Squashy Nipples posted:What the gently caress, why do people always treat servers like parasites, and not people working for a living?  It astounds me the complete lack of empathy some people I know exhibit.
|
|
#
?
Feb 8, 2013 18:41
|
|
|
|
| # ? Apr 23, 2024 14:06 |
|
|
So, have I missed anything?
|
|
#
?
Feb 8, 2013 19:52
|
|
