I attempted the frozen ice and stick and it didn't stick, as the pan created its own suction prevent water from entering. Had to have help squeezing the pot to free the lid

I hope all you guys and girls are doing fantastic. I’m a little past two years sober. I figured this will be my last post for a while so why not a face reveal. If you’re not. I’m still here if you need to talk.

Been doing the fine ish dinning here in Philadelphia. After all the bullshit, it’s nice to have a safe landing spot. Not saying that it’s all roses, I still get cravings, I still have hard nights where my brain tells me that all these shitty feelings can be gone if you knock a few back. But I abide.

Got a new dog, her name is Beignet. Shes a rescue so I guess that’s why we get a long. I just wanted to let you guys know I hope you’re doing ok. Sober, sober curious, or just off a bender. You’ll figure it out. If you want to talk I’m here. Or check my IG EattheRouxed you can catch me there too. Remeber that pan is prolly hot, you should check it first.

I can’t make the vacuum seal AND perfect edge.

I work at one of the busiest Bracker Carrels in the country and normally everything's rocking and rolling from 5:30 to 8, but there was some fuckery going on tonight with large parties, everyone wanting long-cook items that monopolize the flattop, etc., hotbox running out of EVERYTHING. Anyways, at some point the speaker died and all you could hear were the stations stationing, fryers frying, and servers ~~bitching~~ servering. The manager came around the corner and said "Man, sure is quiet back here." Before they noticed Charlie in the bushes and jumped in to help expo.

MAY have eaten a frozen chocolate chip cookie in the freezer to reset afterwards.

This happened at the beginning of the year but I just came across the video. Walked in to the kitchen and immediately smelled burning. Checked all the ovens and burners before I saw the smoke coming out of the stand mixer. It was on full speed and even though the guy who was using it denied it, it had been on for several minutes.. motor was completely cooked. Thing was an absolute tank and my idiot boss ordered the wrong size replacement with half the capacity.

I once caught the same idiot about to put laundry soap powder into the dishwasher because we were out of detergent powder.

I work at an amusement park food court so it gets crazy busy. Like 15k people on a Saturday. So seeing them pack in I just can't unsee a wave of zombies. There's been a couple times we needed basically a bouncer on the other side of the pickup counter to protect the pickup person. If the ketchup runs out they turn violent.

Found my m&m cookies and Miami onion rolls like this today......I'll admit i laughed

Like okay, I get safety reason so maybe not let anyone leave alone but why do 5 people need to leave together? If everyone someone just got fucked for no reason then yeah fine I'll help but i think it allows people to take their time getting out/avoiding doing the stuff they don't wanna do because they know everyone else has to help or they can't leave while they spend an hour wrapping their station.

A few years ago I left a unicorn restaurant where I was the sous. I loved it there but we were in the middle of nowhere and I needed more than they could afford to support my family.

This will always be my favorite place I have ever cooked at. Everything was done the correct way. Almost zero waste (we served fried chicken backs as family one night) I had farmers walking through the back door daily with choice produce. I knew the names of the pigs I would break down a few months later. It was the dream.

I got a big head and moved on to run a popular restaurant in the city, but I tried to hold on to what I had learned from my last job.

Now, years later I look at their menu and it is just so basic. There is not the love and respect for the food that we had. It makes me so sad to see my old "home" like that

Do y'all ever feel that way?

I retired 10 years ago after 40+ years in the industry. Started as a dishwasher at Rueben’s Plankhouse in Kirkland, WA in 1977. Did a lot of things in that time. Cooked for POTUS. Private viewings of Christie’s Art auctions. Met the Professor from Gilligan’s Island.

One thing I get asked consistently is my recipe for Red Beans. They are in the crock today.
So here it is:

1.5# (24 oz) Small Red Beans, soaked in water overnight, drained
1.5# Smoked Ham Shank or Hock
1 medium Yellow Onion, diced
4-5 stalks Celery, diced
1-2 T diced Garlic, depending on your taste
2-3 Bay leaf, depending on size. This batch got 3 smaller leaves
1 T Dark Chili Powder
1 T Dry Mustard
2 T Ground Celery Seed
Water to cover

Crock is set to 10 hour. I don’t mess with it much.
After about 8 hours, I pull the bones and skin or fatty tissue that hasn’t broken down.

I’ll adjust the taste after I pull the shank bones out. So it gets subjective from here.

I’ll add Worcestershire, Soy and kosher salt to taste. Start small and taste a lot.
The longer it simmers, the better it gets. Throw some Hot Link sausages in there, yummy, yummy.

Serve over rice. I prefer brown basmati but you do you.

Good old comfort food.

Enjoy and stay safe out there. Get some quality comfortable shoes. Lift with your legs. Remember to breathe. You got this.

“Chef Cruz took over social media after clips showed him speaking English with a full Italian accent, a habit he picked up entirely on the job in North Carolina pizzerias. Working side by side with Italian chefs for years, the Mexican cook learned the language while naturally absorbing their rhythm, everyday sayings, and kitchen philosophy.” @solowakeforest📍Solo Italiano, Raleigh, NC

I didn’t realize this was a thing. I’m allergic to beef and anaphylactic to dairy (not alpha gal, just food allergies). I usually just call ahead and speak to the server. Would you prefer a card?

Owner bought a whole cow from a local farmer, so now our freezer is packed with incredible beef, I have bags of bones in the walk-in, and there are six or seven giant hunks of suet to be rendered.

I’ve been working the line off and on for 6 years and still don’t get it. My understanding has always been that heat from below is a grill; heat from above is a broiler. Yet, we call our grill upon which we grill many steaks a broiler while obviously the broiler is called a salamander…cause Pokémon?

So what’s the deal with this weird ass naming?

The worst was my first. I was 15, broke and needed a job to buy…whatever the hell I wanted to buy. I dunno if I’m allowed to say names, but basically it’s a location of a company that doesn’t exist anymore, a Soft-serve Ice cream parlor that serves fried chicken, burgers and fries, very popular in the Midwest, and tips it’s ice cream upside down(iykyk).

To start with, The whole building was maybe 800sqft, absolutely tiny, and that’s without counting the parking lot that had a grand total of 10 spaces, in a restaurant that got about 3-350 customers a day. The roof leaked the whole time I was there and there was only one week where the air conditioner worked(mind you the Midwest summers are hot and humid). The worst part was the cleanliness, dirt in the grout lines everywhere, food constantly squashed on the floor, cobwebs hanging from the ceiling, constantly dirty counters being wiped with even dirtier rags.

The basement was where everything dry, canned, or drinkable was stored. The ceiling/floor of the restaurant above, leaked, there were rats seasonally, cockroaches, flies everywhere etc.

The place constantly smelled like Canola Oil, and not in the good way, the stale-oil kind of way.

The worst part was that while I was there I was constantly in and out of sickness, and never knew why. I quit after six months because they cut my hours and the 14/h for one day a week wasn’t worth that. Then three years later, a friend called me and told me she was having a similar experience at a different restaurant…long story short, the company sprayed non-food safe insecticide everywhere in the building to get rid of the roaches, but the kind they used is toxic if absorbed into the skin…yeah I’m surprised I’m not dead either.

The craziest part is they’re still open, and they passed health inspections while I was there working. I’m glad I work better places now.

Now…what’s your worst?

I'm planning on working at one.