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1d ago
inMy buddy keeps calling every bright dot in his telescope photo 'Jupiter' and it's driving me nuts
Oh man, has he tried to name any of the "moons" yet?
2d ago
inWatching a pour go wrong at the old Gary Works taught me to always check the ladle lining twice.
Right, "gonna start tapping everything now" lol good luck explaining to your friends why you're knocking on plates like a door. But seriously @vera541, it's crazy how a clean ping versus a dull thud gives it away. I tried it on an old mug and the cracked one sounded like a wet cardboard box.
2d ago
inSwitched to a new fish supplier in Portland and my ceviche sales doubled
Totally get that. I had the same thing happen with a simple caprese salad. Was using those plastic-wrapped grocery store mozzarella logs for years, and it was just a filler side dish. Switched to fresh mozzarella from a local dairy that makes it daily, the kind that comes in a little tub of water. The texture and creaminess is a whole different world. Started calling it out on the menu, charged two bucks more, and it went from maybe five orders a lunch shift to our top selling starter. People can taste the real difference when you stop cutting that one corner.
4d ago
inTIL a book I read in college is banned in some Florida schools now
Ugh, it's wild. My old high school just pulled "The Handmaid's Tale" from the library last semester. Feels like the goalposts for what's "acceptable" keep moving every year.
5d ago
inA line cook in Chicago told me to stop weighing everything and I still think about it.
Marco had a point about the feel of a sauce. I once tried to weigh out roux by the gram and ended up with wallpaper paste. My chef just sighed and said my scales were for the bakery, not the stove. Now I go by the sheen off the spoon and the way it coats the back.