I meant the opposite, I think the rice should be fairly hot when you mix the vinegar mixture in. But you gotta fan a lot while mixing too.

27,
Nice!
Looks like a ****ton of work, but man do those look tasty

Amoeba,

Go it!

Got some sauerkraut and some whole grain dijon and had a proper pass. So good:

Never dine pirogies with Dijon, I’m intrigued.

27off, do you mind posting your pancake recipe again?

.

Thanks a bunch sir. Is it all purpose flour?

Yes

Regarding #2, this past weekend I smoked a pork shoulder. I crisped some of it up in a pan before adding to the chili. The browned bits made the texture phenomenal. Here an Instant pot shot (I concede plated chili with cheese and sour cream makes for a much better photo).

As someone with ethnic Polish heritage, the pirogies ITT make me smile.

Breakfast tacos (scrambled eggs, homemade chili, guac, sour cream, salsa, and Mexican cheese blend)

Came across this video about how Benton's makes bacon and it reminded me of people saying they were uncomfortable with the girl in quoted video prepping food with bare hands and leaving pork belly out.

A line in video stood out to me. (paraphrasing) 40+ pairs of hands would have touched the bacon before we're done.

400 hands could touch it for all I care.

Benton’s bacon is so damn good.

I think what bothered me the most was the basket she used. It looked the same one that she used to gather vegetables as well. It looks like she laid some of leaves in the basket but still can’t be very sanitary. In the Benton’s video it looks like they have gloves and are using plastic carts and containers which can more easily be cleaned. Also it looks they basically just handle pork with those carts so no cross contamination.

Pioneer Woman Blondies, right out of the oven:

It’s fine if she washed it. I have seen far worse and honestly plastic containers are nut low. Stuff get in those micro abrasions or whatever you call those scratches and it’s impossible to clean those TSA bins thoroughly.

Something like StarSan should easily be able to sanitize just about any type of container, even one that has abrasions

i also think needing super serious chemicals isnt great, but also with those plastics, you get the cuts and chips and raw meat easily gets little bits stuck in it that can come loose whenever they want. be it after getting "starsanned" or 2 days later on another batch. yeah they are a necessity for restaurants, but far from perfect. even in a clean kitchen there will be a few things that arent perfect. no one knows, nothing happens cause it gets cooked, so no one cares.

the same people that complain about gloves probably dont think that the cook making your steak used the same pair as he just touched that chicken with. and who knows if he cares enough to take them off before plating the cooked versions

I just think some people have funny ideas about food safety. When I was processing meat in bulk in college I lined those bins with garbage bags. I even tried feeding the bins through the dishwasher but I ended up with white residues that I didn’t like either. I wore gloves when I broke chicken apart mostly so I don’t get frostbite and puncture wounds from the bones. Ripping skin off thighs was pretty much the nut low meat processing work.

Other than that it’s way safer and faster to just quickly wash your hands every time you finish processing a batch than to use gloves.

my mom worked at a gortons factory while she was in college, definitely not jealous of either of those jobs based on some stories. the grind gets old pretty fast but im glad i worked in most of the places i got to. 7000 covers in a day, to my favorite, working with chef wei wen.

like korea has mandatory military service, america should have mandatory food service. people would be so much better in every way lol.. definitely less rude in restaurants

My dad obviously agrees with you because he’s the one that made me work in restaurants.

In retrospect, I think it’s one of the best experiences of my life.

Love this point

I worked at Macaroni Grill in high school washing dishes, worse job I’ve ever had. Was supposed to work six hour shifts with three other dishwashers, usually it was just me and one other person as everyone would call in. I always ended working at least 10 hours and worked 13 hours on Valentines Day. I never got a single break on my shifts, was lucky to be able to run to the bathroom to take a piss. Imagine being soaking wet in a hot kitchen then going out back in the middle of February in Buffalo to empty overfilling garbage cans of food waste and trying to squeeze in pieces of cardboard in the little slit for the cardboard container. Terrible kitchen design, I’d be shocked they didn’t get sued, I was underage and even if I wasn’t those where illegal work practices.

That job made me stay in school and I always chuckle when coworkers complain about there desk jockey jobs.

I started working at a restaurant at 16 and at some point a law was passed that if you’re under 18 you had to have a 30 minute break every 4 hours. Took about 3 shifts before I just said to my manager. “Look if I’m here I want to be working. Let’s fudge the time cards”. Never had to take an unpaid break again.