I smell ya! I used to work 12 hour shifts of manual labor. First day off was always spent with a huge headache. What a waste.
Whatever dude, gimme your plate. I’ll eat it.
Yea, what the fuck?!? Everything in moderation.
I worked with a cook who had previously cooked in the military. He told me his boss would occasionally throw an entire egg into the powered eggs so people would think they were using real eggs. Don’t know if that true or not, but moral of the story: don’t trust the typos.
God damn! I concur. That was difficult to decipher.
I’ve worked as cook and sous chef for about 13 years now. Most I ever made was 55k a year and at that time I was working ~75 hours a week. If we extrapolate to 100 hours… Carry the one… Yup! Still a far cry from the paycheck of a CEO.
Ouch? Who gives a fuck about the hormonal opinions of naive teenagers?
My wife is born and raised in Texas. She thinks churches on every corner is normal. Now she is a travelling surgical tech and falling in love with upstate NY. It’s not my beloved Pacific Northwest, but I will gladly move anywhere away from these loco church people.
Judging by the table, you’re industry so I will give you my thoughts as such. I’ve been chefin’ it up for 15 years, not the most, but maybe my experience can help.
First of all, I think you’ve got a knack for composition and the artisty part of things. That seems to be something your either born with, or you do enough hallucinogents to aquire. Sadly, this is my weakness.
So this is what my experience says, and I’m curious how others feel about my ideas. Charcuterie is classy, so lose the nachos. Mostly because it’s difficult to eat cleany, but also because nachos are difficult to get to table looking fresh.
I think the shrimp is a cool idea I haven’t seen. I would slice it on a long thin bias though to remain consistent with the other meats. And your bread looks raw. Toast it low and slow more like your dehydrating it and make sure to hit it with some oil or some kind of fat.
Also, don’t be shy. You’re portions should look abundant. These sorts of boards are meant to be a celebration. You can see the board between the cornichins so just pile more in there. Same with the bowl of your olives. It doesn’t need to be mounding, but fill that bowl up. You did this with the meat, so just carry that one throughout the board.
Finally, everything on your dish should be edible, so trim the flowers off of the basil. Usually, if your plant has “gone the seed”, meaning it has flowered, then you’ve waited too long for consumption. When a plant flowers, it has shifted it’s energies away from gathering sunlight(in the leaves where that flavor is) and into self preservation good by way of pollen in the flowers. So they aren’t as tasty. For example, brocolini: Pick the ones that don’t have the yellow flowers opening up.
I suspect there may be people who disagree with my last idea. Today’s tastes seem to be shifting more to the ascetic for the sake of it. Which is cool too! Progress is constantly happening, but there is romance in tradition as well.
Not op, but that’s eggplant; and it looks like soppressata.
Perhaps this person didn’t present thier opinion in the best way. I believe I agree with the sentiment they were possibly trying to convey. You should assume anything you post on the Internet is going to be public.
If you post some pictures of youself getting trashed at club, you should know those pictures have a possibility of resurfacing when you’re 40 something and working in a stuffy corporate environment. I doubt I am alone in saying I made the wrong decision because I never saw myself in that sort of workplace. I still might escape it, but it could go either way at this point.
To your point, I believe, there are instances where privacy is absolutely required. I agree with you too. We obviously need some set of unambiguous rules in place at this point.