Willspear

not an owner but the policy of restrooms are for customers only is pretty standard

It depends on how worried about stuff you are shoot my grandmother used to thaw turkeys at room temp over a day or 2 and we all survived. I have eaten organ mean stored at 100 degrees in a street market for god knows how long. at the end of the day everything in life is a risk you just need to pick what your acceptable level is. Just like BP did and the freak chance of failure bit them and they dumped oil for months in the ocean. Id probably have it at home just saying but I wouldnt serve in from a restaurant kitchen.

sriracha is delicious really you have been missing out it is one of my addictions I use a bottle every week or two no joke and yes sugar and sugar solutions and alcohol counteract the burn beer isnt really enough of either to kill the burn.

huy fong sriracha eat it on everything

lets put it this way if you want an item and they have it you are a fool for shopping anywhere else online. fast shipping and competitive or better pricing and on the rare occasion some sort of unforseen issue arises they are super fast to remedy the situation. easily one of the best internet vendors I have ever dealt with

I am sorry but min wage pay for kitchen work is sickening hell dishwashers here make like 12 bucks an hour and this is a low paying area to work load Maine as mentioned above. If you don't bother to pay employees a fair wage for the portion of business they are responsible for don't expect happy employees. I mean if you like the idea that your employees are at what a little over half way to reaching the poverty line in yearly income then more power to you. I mean really this guy is probably taking home like $8,000.00 a year after taxes, that barely covers a studio apt and nothing else for the year its questionable whether they could have utilities turned on with that pay in many areas on top of the rent. so you on one hand have a guy who is pocketing a couple bills a night probably most likely not getting claimed and another who is probably walking with 40 bucks for a full workday after taxes that's not disparity that's just laughable.

after using a susin inox or ikkanshi tadatsuna its nearly impossible to go back to anything but

also when you are at home and you pick at your food. I have a terrible time eating a meal being so used to grabbing stuff and eating it cold and like a bite here or there.

For me personally if I had a choice I'd take thighs over breasts for any preparation.

I see no issue with the product as long as its not used to bolster a non meat dish that would be expected meat product free. Obvious issues would be making a veg terrine and then serving it to vegetarians but really if people are doing that they should suffer some backlash. so many terrines depend on gelatin for structure already so saying there is gelatin in it is not a problem

I tend to avoid road side offal but not always depends on how things look really a little dirt on some vegetables is nothing.

suck it up and finish while working at one job. Throwing away a what half completed as degree is kind of foolish as it can help open doors more and more. Just my thoughts but community college is cheap and you are a good chunk done and being able to put a college down on a resume is a nice thing. Sure you'll make more money for one year but who knows what opportunity you may miss due to lacking a degree. More and more places are looking for a degree + experience these days and with the economy where it is they can be picky and you are getting both its really win win. also from school you pick up some things that are nice to have like typically serve safe cert if you ever plan to get in with the acf the as degree cuts a ton off the cont education requirement. Also worth noting often times you can learn some things worth knowing that you wont do working the line in many places like more extensive baking etc. It will help round you out a little. The accounting courses are always good as a good chef needs to be on budget and also worth mentioning the language courses are always handy. Learning good spanish is a worthwhile venture and its never bad to learn a 3rd language. just because you are better than some people who have never cooked before doesn't mean there is nothing to learn if you look you will learn more. Get to know your instructors pay attention to their teaching styles use them for industry contacts they may have. food and the production of food is the easy part its the everything else that is hard. At the end of the day I make pretty damn good food for example but if it wasn't for every little thing learned from all over to do with people and managing of people and how to handle situations I wouldn't be much better than a solid cook.