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Random Thoughts.....What Are You Thinking?
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Random Thoughts.....What are you thinking?
YouTube Video Placeholder Artemicion said: » Valefor.Sehachan said: » I did say even the talented needs to put in some work. You did. And it's also my fault for misinterpreting your articulations. But nevertheless, I think you should draw some more, and it'd be awesome to see your entries over the weeks here. I don't want to get meltdowns over a hobby. Bloodrose said: » But I've lived in the kitchen environment and had to pass a food safety and sanitation test before I was allowed to cook anything at school. (It was an open book test, but you'd be surprised at how many people still failed it - and we needed an 80% or higher to pass) That's sort of the thing. I was raised with a mother who worked in commercial kitchens and practiced similar sanitation guidelines at home as such. I have to constantly moisturize my hands because I was my hands anywhere from five to ten times making dinner every night. Dries them the *** out something awful. That upbringing also probably explains my lack of aversion to thawing chicken in the microwave. Just throw plastic wrap over that ***to prevent splattering juices on your microwave's interior. Valefor.Sehachan said: » Artemicion said: » Valefor.Sehachan said: » I did say even the talented needs to put in some work. You did. And it's also my fault for misinterpreting your articulations. But nevertheless, I think you should draw some more, and it'd be awesome to see your entries over the weeks here. I don't want to get meltdowns over a hobby. Just gotta be like a Sith Lord and channel that anger, frustration and fits of rage into unbridled determination; bettering yourself in the process. Ragnarok.Zeig said: » New character in the upcoming King of Fighters XIV (a fighting game....duh) is a reference to...Kyary Pamyu Pamyu. The times I live in YouTube Video Placeholder but why the *** does Kyo look like a girl? Asura.Carrotchan said: » I've gotten worse at art as I've gotten older /'-'/ Didn't you show us some of your earlier works too? I don't remember. Idk, wasn't Neji's whole take on things debunked when Naruto beat him during the Chunin exam? It's like one of those intentionally debunked within the anime dogmas like power levels in DBZ. Almost immediately irrelevant, just like scouters.
somehow reminded of my sim's art career.
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Asura.Vyre said: » Idk, wasn't Neji's whole take on things debunked when Naruto beat him during the Chunin exam? It's like one of those intentionally debunked within the anime dogmas like power levels in DBZ. Almost immediately irrelevant, just like scouters. If I'm not mistaken he was going to stop after Namek? So power levels would have been relevant had he stopped when he planned and not when his editor wanted him to. Anna Ruthven said: » Chicken is fickle. 
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Ramyrez said: » Bloodrose said: » But I've lived in the kitchen environment and had to pass a food safety and sanitation test before I was allowed to cook anything at school. (It was an open book test, but you'd be surprised at how many people still failed it - and we needed an 80% or higher to pass) That's sort of the thing. I was raised with a mother who worked in commercial kitchens and practiced similar sanitation guidelines at home as such. I have to constantly moisturize my hands because I was my hands anywhere from five to ten times making dinner every night. Dries them the *** out something awful. That upbringing also probably explains my lack of aversion to thawing chicken in the microwave. Just throw plastic wrap over that ***to prevent splattering juices on your microwave's interior. Asura.Vyre said: » Idk, wasn't Neji's whole take on things debunked when Naruto beat him during the Chunin exam? It's like one of those intentionally debunked within the anime dogmas like power levels in DBZ. Almost immediately irrelevant, just like scouters. Besides Naruto is a natural too, being born with endless stamina. Bloodrose said: » Improper sanitation, and cross contamination is the number one cause of food poisoning. I gag and refuse to eat anything if I see someone cutting meat on the same cutting board as vegetables, or with the same knife. Or without washing their hands, or, a whole host of other reasons. But I've lived in the kitchen environment and had to pass a food safety and sanitation test before I was allowed to cook anything at school. And I'm certified too. Ah, chicken and art, my two passions
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Then those chefs are *** HELP I AM TRAPPED IN 2006 PLEASE SEND A TIME MACHINE. Most chefs and cooks, carry a particular knife set - because there are different knives for a reason.
Chef's Knife (this is the most common found in kitchens) Butcher Filet Vegetable knife Sharpening Steel This is just the most basic set. If they are only using 1 knife for everything, there is no possible way it can be sanitized properly, and can most definitely be linked to several cases of food poisoning, though most people simply pass it off as an upset stomach, or "some kind of flu going around", until they end up the hospital. If they are only using 1 knife, then it's hard to believe they know how to use it properly, much less how to maintain it, or use a sharpening steel, or have any respectable knowledge on the kinds of knives, or materials they can be made of, and how it affects food quality. Artemicion said: » Just gotta be like a Sith Lord and channel that anger, frustration and fits of rage into unbridled determination; bettering yourself in the process.
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Bismarck.Josiahfk said: » >>Not sure if Lina is drunk or just mobile. Josiahkf said: » Or be mobile on your feet and drunk. You just can't drink and be mobile driving an automobile. I'd argue you're *** nuts. Most of those knives are very specialized and typical cutting has absolutely no need for them. Anyone saying otherwise is crazy.
It's not a sharpening steel, it's a honing steel. Sharpening and honing are two very different processes. Every chef I've worked for has both a steel and a stone and is very well versed in how to care for their blades using both. And get visually angry at anyone misusing them in the rare instance they're willing to let a cook beneath them use it. The filet knife is the only knife on that list that a chef knife can't quite get the job done as well as due to the lack of blade flexibility. |
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