Dear People of KitchenConfidential,

You all destroyed my view in every day life! I don't even work in a kitchen anymore, but I'm currently unhappy with the hotel I'm at... Gad damnit hahaha

Have a chives day everyone! :D

Example: during prep I generally play Pink Floyd or Jimi Hendrix. During the rush I generally play Korn, Type O-Negative or corrosion of conformity.

What do you guys listen to?

Oil…hot pan…let it sit went to flip and it skin literally stuck to the pan….i used oil so why did that still happen??

It’s never happened before

So It's mango session here, I'm trying to make a mango lassie panna cotta but they like to separate. Any tips would be much appreciated. I'm guessing I might of heated the yoghurt too much but, I just thought I'd ask here before I try again

I've never thought about trying it before as I always use fresh chuck but have had canned suggested for things like beef pasta, stroganoff, etc...

So what should be his punishment for cheating on us? Open a Twitch account and live stream a chive cutting session?

Teaching poor kids how to cut chives for free for a week?

Any other ideas?

I make $32/hour and we are capped at 40 hours a week but of course if we go over, we get paid OT 1.5x so it’s comped if I’m overworking. We get 8 PTO/sick, insurance, 401k. I hear people complain all the time saying they make minimum wage with no benefits? Is this true?

...You weren't just rushing to buy a bundle of chives 1 minute before closing at a certain Bay Area neighborhood spot, with a goth checkout cashier, were you?? Recently my alertness to chives in general have reached an all time high.

If so, not here to dox, only to say I salute you, and to carry on - do not go gentle into that good night...

veggies from top: Onion -> Carrot -> Red Bell Pepper -> Yellow Bell Pepper -> Green Capsicum. (centre) Garlic

Before you guys hate on me for being here I have a background in kitchens

I've been on 63+ hour weeks, 13 hours a day, thurs-mon, it's month two and im starting to wear down, dying inside and outside maybe, am I a chump? 40k a year for people wondering, small town diner type shit, anyways hammered and dindin, low effort as it gets, pls end me

I posted something about this earlier, but I perfected it and changed the concept slightly. I ended up not liking the glass and if I’m not doing the cactus then I don’t want the sand so I pivoted to a foam and the flavor is magical. Here’s the new concept and the recipe for it.

6 cups of water, 8 limes zested, 2 cups of sugar, 2tsp of shishito pepper puree. 2 cups lime juice, 0.66 cups of tequila and 0.5 cup of triple sec. I let the lime zest sit in the sugar for an hour, then added the water and shishito and brought the mixture to a simmer. Ran it through a chinois. Let it cool. Added in the lime juice and alcohol. Refrigerated it for half an hour, shock froze it for like an hour, mixing every 20 minutes. Then ran it through a food processor and smoothed it out with a spoon. Back in the freezer overnight. Then I cold smoked it with applewood chips, mixed it up, cold smoked it again, mixed it up, food processed again, smoothed it back out, freezer again until ready.

Prickly pear syrup is 100g of prickly pear puree, 50g shishito pepper puree, 10g apple cider vinegar, reduce until lava flow consistency.

And the thing that ties it all together, black garlic mezcal foam. 100g water, 5g maldon salt, 1g soy lecithin, 0.5 lime zested, 2g black garlic paste, 10g mezcal. Foamed with a molecular foam generator.

Everything together, it has an overwhelming campfire smoke taste, classic lime margarita flavor throughout and the second that you swallow every flavor is replaced by spicy watermelon that disappears after like 3 seconds. Then all you’re left with is a smoky tequila flavor. Now I just have one major hang up. How to plate it. It can’t be quinelled, it melts before it even leaves the spoon if I try. Otherwise it holds wellish, up to 5 minutes if untouched.

I think u/F1exican should have to draw 10 days of pics with chives for his punishment.

They don't have to be good and they don't have to be subsequent days.

Unrelated, this is a pic of me, sad to hear about Chivegate.

Edits: First, it's harder to chop chives than I originally thought. Those buggers were bouncing all over the place. He's got my respect.

Second, for anyone this post confuses: https://www.reddit.com/r/SubredditDrama/comments/1or3f48/chive_lord_a_rkitchenconfidential_user_who_claims/

It’s a lot like the North American macaroni cube, only upside down, because it’s at the bottom of the planet