A Chef's Randumb Thoughts and Images

im completely addicted to Open Link in New Tab

if Open Link in New Tab is wrong then baby i dont want to be right

Tip: if boiling oil hisses at you, hiss back! this helps assert your dominance over it.

to all of you just silently reblogging from this specific thread, you’re going straight to hell. or gay to hell

what about ace to hell

Going undefined queer to hell

I have hissed at hot oil...

fwuaty-ate ounceza cawffee

Honestly, I had to stop and consider the size of 48 oz... It's a quart and a half. That's the easiest conversion for me the way my brain works... I've drank many things by the quart-container in kitchens. For those who can't comprehend oz or quarts , it's a bit under 1.5 liters... google says 1.41 L I've drank that much coffee in a day... not often, and not lately... My doc convinced me to back off the caffeine a bit.

They way he handles his tools is fairly true to life for the type and level of cooking he was doing, IMHO.

When people argue that food from Chinese and Mexican restaurants in the US are not 'real' representations of that culture's cuisine ignore the historical reality that these dishes were developed by diasporic communities striving to recreate the flavors of home with available resources. Such criticism frames adaptation as a loss of authenticity, rather than recognizing it as a sincere and evolving expression of culture by people separated from their homeland.

I've given a lot of thought as to what kind of restaurant I might open if i found myself in another part of the world and the answer i usually come back to is American BBQ, and i know I'd have to adjust my recipes somewhat to match the part of the world I'm in... more hot peppers if I was in India to match the "spicy" cuisine there, less brown sugar in the dry rub in most parts of Europe... Add some ass-flavoring if I went to England to match that cuisine. The point is to run a successful restaurant, you have to meet your customers where they are, or else your restaurant will fail. "Inauthentic" isn't necessarily bad. I will die on this hill. It's only important that you know what is it (i,e, be aware that tex-mex isn't what people in Mexico actually eat), and that you respect the culture you've borrowed from (maybe vote against deporting all of them).

im not the same person i was when I pulled that meat out of the freezer this morning. I've changed. i don't have that in me anymore. ive moved on

Chocolate Guy's Wario

I think I've added around 100-200 spots on here since I heard about it. Even put some of my own trees on it that overhange sidewalks. What's great is not only does it help you identify the plant by telling you what to find where, what's in season, what to spot through wikipedia and usda plant links. But practically any free resource you can think of you can either find on here or put on here like, good dumpsters to scavenge (for food or otherwise), water fountains, community orchards/gardens, fishing spots, little libraries / pantries, even bike pumps.

did you know that you can increase the quality of your quesadilla by adding seasoning

did you know that you can decrease the quality of your quesadilla by making a tumblr post while it's cooking and burning it

thank you potato. I love you potato. Everyone praise the potato

They're different textures if not flavors. They're just not the same.