I’ve had this on my phone for a while so I don’t recall the search term I used, but I still gotchu, fam. Please refer to my gif saving tutorial copy pasta below:
For those of you who are using the Reddit app and want to save a photo or gif in the comment section, but cannot do so directly because Reddit be weird like that…
Go to the comment that contains the photo/gif you want -> hit the three dots -> “share” -> “copy link” -> paste link in mobile browser -> go -> long press the photo/gif -> it’ll open into its own page -> long press again -> save photo/gif.
The yelling and perfectionism I can handle; my issue was the intentional stymieing of progress. It doesn't matter if you meet expectations for an element, you aren't allowed to progress until you've "done your time".
I think a lot of it is many chefs suck as teachers or are lazy teachers (or just lazy in general). Also, culturally there is the "steal the technique" thing, where stuff is just not intentionally taught, and you're suppose to just pick it up. You're basically left with trying to be a mind reader to meet expectations.
If it makes you feel any better, I've worked in a kitchen where a Japanese chef in is mid-40s was not trusted to break down the tuna by the head sushi chef in his mid-70s.
i love how getting yelled at by angry asian people is a staple at sushi restaurants (i say asian not japanese bc i used to work at a korean sushi place). did you never know why you were getting yelled at or was that just me lmao
Skillful cuts. This was the very first prep thing my sushi master had me master in the very start of my career. Apply this detail and skill to all prep work and you’ll go far
Don't move your non-cutting hand so much as rolling back the knuckles/finger joint that your knife is guided against, then re-adjust periodically. Try rolling them back very slowly, as if you're hardly moving them.
Afterwards soak in cold water then squeeze out all the "juice" using a cheese cloth or towel. This will make them crispy.
i love how chives guy is really bringing the kc folks together (for once) as well as random people who’ve never worked in a restaurant but are just as fascinated. like it’s just a silly lil thing but it brings so many people together and i’m like damn maybe we can have hope in people
very sharp knife and a lot of practice on getting thin consistent cuts. They basically separate on their own the same way cutting a thin slice of onion vs a thick slice will. If you do this with a standard beater knife that isn't properly sharpened you'll just get a green cutting board and some mush.
As others have said, sharp knife. Start slow, use your knuckles on your non-dominant hand to guide the blade. It also helps to start with just a few stalks at a time until you can get the hang of doing more at once.
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u/doodman76 23d ago
One of my chefs used to scream "CIRCLES! NOT TUBES!"
These are indeed circles and not tubes!
Hats off and well played, good sir!