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Anyone hear back about the H1B visa yet?
Favorite vintage King Seiko/Grand Seiko?!
GOT reruns anyone?
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Chief
It’s not so much lessons learned, but lessons improved, or perfected for me. 10 is the only one I can’t speak from experience, but I believe it can make a difference. 1. Mise en place works for most types of cooking 2. Clean as you go so you can look at your kitchen after you finish cooking 3. The scullery hand of today - the dishwasher - is your best friend. Use it generously 4. Multi-tasking works, but make sure you’re damn good at it. My secret: I follow a recipe for most very thing, and the multi-tasking is built into it (when the chicken is cooking, grind...) 5. Separate kitchen and dining, and serve your meal like your dining room is a fine restaurant 6. Always close out the kitchen at night so it looks inviting and clean in the morning, and set up placemat for breakfast the previous night 7. Create a meal plan for the entire week and follow it 8. Always use the right tool for everything until it becomes a habit. If something is worth cooking, it’s worth cooking very well 9. Always date stamp left overs or refrigerated food 10. When this all over, consider investing in a Freddy (blast chiller by Irinox) so prepared meals can be fresher when refrigerated (hot airline meals would be bad if it weren’t for a blast chiller)
Without really taking into consideration what cut of meat best suits the recipe I'm trying to make.
Ooo can you summarize what you learned? I still dont know...
I learned that the next pandemic you should buy bakers yeast. Was going to make bread this weekend. Went to 3 groceries and all sold out. Apparently there is a countrywide shortage?...
@CD1 yea it’s all sold out regular and instant in DC. I’m having my mom mail me some lol
Chief
How to make self rising flour