McD's Caramel will get pretty stiff when not heated. They keep it in a their version of a bain marie, otherwise it's a workout trying to get it out of their pump. Not sure about "un-spellable" stuff though.
I wouldn't mind trying fugu at least once. I don't think you've lived till you have eaten a food that could possibly kill you (regardless of the results. :smoking:)
Past that, I ended up browsing farther and found a video of them...
Yep, chrose wins this one lol.
I think that's the best reason not to use it yet.
I personally prefer to use a knife for **** near anything. I think it's cause I'm still young in the business and still enjoy doing prep.
Yep, I'm...
Seeing as how I'm still pretty young and EXTREMELY geeky. I stick with my nerd roots and still do a bit of gaming on my days off (various kinds...trust me, don't ask. The nerdiness will shock you).
Past that, I stick with the major I...
The reason it makes things too salty is because he's not giving the salt enough time to dissolve and mix in before he goes tasting it. Making him go hog wild on the salt trying to get it where it needs to be BEFORE anything is fully...
I can understand not telling somebody if a resident has aids as long as they follow universal safety protocols, but not informing that a resident has TB in a nursing home is unwise and unsafe if you ask me. You're dealing with elderly...
Reading this leaves me hope that there is still going to be plenty of good people to work with out there in the field.
I'm praying that I get this new job at Carrabba's so that I can move on to greener pastures from my current one....
Correct me if I'm wrong, but olive oil contains no cholesterol due to the fact that it's not an animal product. You only get cholesterol from said products.
I work with a guy who feels he's above doing dishes now in his career. I personally feel that nobody is above jumping into the dish pit and having at it. I may not like it at the time, but it's part of the job.
