What are /r/KitchenConfidential's favorite Products & Services?

From 3.5 billion Reddit comments

I have a limited edition Ken Onion Shun Rocker that I fucking love. At home I like to prep and cook slowly, and the glide of that thing on the cutting board is pretty relaxing.

My raw vegan sister tried to crack into a frozen durian with it and broke the tip off. She offered me "20 bucks or something" for it. I managed not to punch her in the nose and retipped it with a wet stone, but clearly it's never been the same.

Same. I woke up to my fiancee crying her eyes out while repeating "I'm sorry, I'm sorry" to me because she knew how important he was to me. A lot of my life choices and paths were because of him, so it feels personal. I know, without a doubt, that his death will be the most profound celebrity death for me.

If anyone is interested, this is the episode of A Cook's Tour where Tony and Ripert visit The French Laundry.

We have these signs on our bathrooms at the craft beer bar I work at https://www.amazon.com/dp/B07BN1QPBP/ref=cm_sw_r_cp_apa_i_jFkRDbK34A4E5 and there have been plenty of time that people get pissy about it. The servers just say something about go ahead and leave because they know we are the only craft beer bar in the are so they stay and get grumpy lol

I think that sanitizing a toddler-style Play-Doh Fun Factory and making gnocchi or ziti with it would be a good one to try. Sure, you'd only be able to load about an ounce of dough at a time, but just think of the looks you'd get. (Plus: "And now, to make the spaghetti, let me just set up the Fuzzy Pumper Barber Shop...")

Ooh! Today I learned that they now make a bigger version of the Play-Doh Fun Factory officially designated as a pasta extruder -- and it comes with a ravioli mold!

https://www.amazon.ca/Play-Doh-Noodle-Makin-Mania-Set/dp/B01JKAPB3Q/

Shoot, now I have the urge to open a restaurant where the gimmick is that all the food is prepared using only toddler toys. Why put a steak in a sous-vide bath for 6 hours when you can cook it in an Easy-Bake Oven almost as quickly?

https://www.amazon.com/dp/B0159YQCPI/ref=cm_sw_r_cp_api_JyQlBbH41TY39

FYI they aren’t that expensive to buy for home use quantities. That’s the quart, there are the rest of the sizes in the related items. I eventually just replaced the ones I snagged from work with these.

You need laundry bags like this. I put any clothes that have long strings in them when I wash clothes and the tangle problem has been completely eliminated. Aprons even get clean inside the bigger size ones.

They sell a tool for like 4 dollars at restaurant supply shops that makes getting those lids off so much easier.

Look like this.

It's worth bothering your chef to pick one up.

Chainmail glove: the kind butchers and clam-shuckers use.

Turns your whole hand into a scrubber (that you don't need to grip) that's fairly easy to get on/off when wet, durable, and easy-to-sanitize.

I won't shred through gunk on pots and pans as well, but it also won't shred your hands as much.

This. We had a metal rod bent at just the right angle. Don't know the real name, everyone called it the 'abortion rod' because kitchens aren't very politically correct. That'll clear the clog, then boil it out.

​

https://www.amazon.ca/Sunrise-Deep-Fryer-Clean-Rod/dp/B01MTGBQUS/ref=asc\_df\_B01MTGBQUS/?tag=googleshopc0c-20&linkCode=df0&hvadid=335300420075&hvpos=&hvnetw=g&hvrand=12705900442488849067&hvpone=&hvptwo=&hvqmt=&...

AMAZON LINK

Start with a small batch just to make sure you like it. Chop up the habaneros, and put them in a quart-size mason jar. If you want to add other things like garlic, onions or the like, feel free. Or just straight habaneros. Now, make a brine - take 975 grams of distilled water and 25 grams of kosher or pickling salt (don't use iodized salt) and mix it together until the salt dissolves. Pour this brine over the peppers, leaving about 2"/4 cm space at the top of the jar. You should have plenty of brine left over, so pour some into a ziploc bag and seal the bag. Put this bag in the jar on top of the peppers, so that it holds the peppers submerged under the brine - you don't want any pieces of pepper floating at the surface, so make sure everything's submerged. Cap the jar (it's a lot easier if you get some lids like this or this), and set somewhere warm (around 70-80F). Within 24-48 hours you'll start to see bubbles and fizzing - fermentation is underway. It usually goes anywhere from a few days to a couple weeks. If you don't have those airlock lids, you'll need to burp the jars a few times a day - just crack them open a little bit to release the pressure. After 2 weeks or so, they should be done. You can then smoke them - take them out of the brine, and pop them into a smoker. Cold or hot smoke - dealer's choice. Fruit wood is best - peach if you can get it, apple otherwise. Smoke them for a few hours, then pop them in your cabinet to dehydrate all the way down and blitz them up into your powder.

You really nailed it. Tony was one of us. He never pretended to be a three star guy, when he went back to Les Halles to work the line he called it turn and burn but it wasn't derogatory. It was just truth. He called it out. Good food was good food, bad food was sometimes good food too, and food without love was awful. Sometimes I thought of him as our patron saint, but in the end he was just one of us. As full of bullshit and dark humor as us. As fragile.

We lost a good friend today.

Amazon sells drugs now, and if thats 4 shots of espresso its not like OP needs the fancy gel coating to be gentle on his stomach.

Their Solimo vitamins are about half the price of other brands for some stuff too.

Thanks! Link for the lazy. They are ~$7 but Honey found one for less, without prime shipping. I'd rather get the $7 one earlier.

with dyslexia, have you ever tried using a strip of translucent yellow plastic to 'highlight' the line? I had a friend who had some success with this. I think they cut the strip off of a folder of some sort.

There are some for sale, but you could make your own.

Fam, let me change your life;

https://www.amazon.com/LARGE-CLEAR-PLASTIC-CONTAINERS-BOTTLE/dp/B073TSM8NZ/

USE. THESE.

You can see the spices, they are no single use (washable) and you have the option of a shaker top or straight pour. Most spices come in these ANYWAY.

Those tops are gonna get mangled within 24 hours (left beside a piping hot cast iron, dropped and stepped on, or just cracked from continual use.

Also that tape thingy? Not funny, witty or effective. Just add "organize spice shelf" to the closing list and take that silly tape down.

You can buy AA chips on Amazon. They even qualify for free prime shipping.

Here you go.

Search around for a citrus press. This one on Amazon is 40, so if you're juicing constantly I think saving yourself the strife is worth it.

https://www.amazon.com/New-Star-Foodservice-46878-Commercial/dp/B00KQ47HL0/

What you need are some insoles. You don’t have to get the stupid expensive Dr Scholls either, these work just fine. Went from near debilitating constant pain in my feet to zero pain in no time. Wear them till I start feeling discomfort in feet again and then change them out, usually a few months.

I've been buying Fila non-slip shoes for 20 years. They hold up well and are only $30.

I pull the cushion/liner out of it that it comes with and replace it with the cheap Doctor Scholl's work inserts that are around $12. It's a night and day difference, especially if you don't have mats where you work.

Non-slip Shoes https://www.amazon.com/dp/B00B8ITLK8/

Work Insert https://www.amazon.com/Dr-Scholls-Massaging-Absorption-Cushioning/dp/B01M7VGCTI/

We slice everything 3/8” and then put through this chopper.

Happybuy Commercial Vegetable Fruit Chopper 3/8″ Blade Heavy Duty Professional Food Dicer Kattex French Fry Cutter Onion Slicer Stainless Steel for Tomato Peppers Potato Mushroom https://www.amazon.com/dp/B07N823KHW/ref=cm_sw_r_cp_api_i_R.lzFbJ5SK1MG

This cut our prep time in half. We do onions, tomatoes, and potatoes mostly. The potatoes we leave whole and chop vertically for French fries.

Yes! I got them on Amazon for 15.99$ and it came with 12 pairs! The quality isn't great obvi but I love how they look here is a link to them! https://www.amazon.com/dp/B07VKJK3B5/ref=cm_sw_r_cp_apa_i_MQ9.Fb0W0AJCS?_encoding=UTF8&psc=1

Commonly referred to as a beer tower. Some bars like Taco Macs will serve your table a shit ton of beer in them.

An amazon link: https://www.amazon.com/dp/B00JAFTXZ4/ref=cm_sw_r_cp_awdb_t1_.HTjBbDS23AKC

YES. Numbness in my hands, especially when grasping objects for any length of time (knives, for example, or steering wheels, bike handles, etc).

Wearing wrist braces at night helps. I use these: Wrist Braces They take a bit of getting used to, but after a few weeks they are just part of the routine and I don't feel like I can sleep without them. They're not a cure but they make me capable of using my hands in the morning.

You can also do finger and wrist stretches. Basically putting your fingers against the edge of a table and pushing down to stretch out the tendons, then relaxing your wrists and keep pushing and stretching out the tendons in your wrists.

The numbness makes you think it's a circulation issue but it's not. I used to shake my hands trying to "get the blood flowing" and it would work -- but only because I was taking a break from grasping, not because I needed extra bloodflow.

​

I went to a specialist. Luckily I have health insurance through my wife.

He gave me injections in my wrists, but warned me that the injections can last anywhere from 6 weeks to 6 years. It's hard to tell. Most people end up getting the surgery within a year or two of being diagnosed.

That was about a year ago, and the numbness is back. It's getting worse. I will probably need the surgery. He said the surgery is very quick, effective, and low risk.

(for the record, I'm 41)

it's pan to hop on the fad of Raclette technique.

I do not enjoy dealing with not-to-temp, 41F, Coolers. I feel your pain. BUT in a pinch, Ice bath. With Salt. With a Thermometer. I found one digital I like on a budget. Marsno Digital What should you do? Temp log. Tell the BIG BOSS Every Day, Every Time you see him. "This is not to health code."

If you are/were a functional successful Chef, look into programming.

I have found setting up code is like setting up a kitchen/ menu.

When you write a recipe for your prep crew to make, thats just a little bit of code that runs.

When you write a full Menu, you are writing a program to execute all those recipe codes.

https://www.freecodecamp.org/ id a great FREE place to see if this is something for you.

If you cant find anything, you could just get some ankle braces on amazon.

I've used this one in the past while working in the kitchen. It's decently priced and probably provides better support than a boot would

This is the one I use. Currently out of stock on Amazon and JB Prince, but it's a hell of a bag. Carries damn near my entire life and then some with no issue

If you want to be really morbid, a lot of the cooks on this sub probably have.

If you prepare large meals for years you probably have killed someone.

4 times the risk of a heart attack after eating a huge meal

Home cooks preparing holiday feasts also kill a good amount each year.

When your heart is already right at the edge it just takes a little to kick, a bit too much emotion, exercise, a large meal- all things which other people could handle.

I wouldn't put too much weight to being the straw that broke the camels back. If someone is at high risk for a heart attack, it is about both their current health, which could be poor due to decades of unhealthy living, aging, genetics, etc, all stuff that is out of your control.

If in the states, yet another reason I love COSTCO. I don't have the fancy dispenser as the boxes come with a razor edge for slicing off. But I GO to the store, not shop for it online...

I immediately was suspicious of her being a pastry chef once I saw her reaching for measuring cups in previous videos, but perhaps she was catering to Bon Appetit's main demographic that doesn't have a scale. Once she said she's never tempered chocolate before, I knew she wasn't a pastry chef. This explains her background.

Pro tip! Get the sharpie pro, they'll write even if the tip gets wet or the surface is oily. Also they're a tad bigger and last longer.

one link

another link

I haven’t seen one like that. I am intrigued though because it seems like this would be easier for people with finger dexterity issues to use, which is pretty cool.

I found this can opener inside a kitchen drawer when I moved into my house about five years ago. I’m still using it to this day, and have no idea how old it was before. I threw all my other can openers away (and trust me I had a few because they all kept failing me functionality wise).

I actually have a good answer for this because my boyfriend is a chef and we share an amazon account.

Looks like he goes with dickies

Same. I worked in kitchens for about 8 years and I have damaged hearing. If you need ear pro you can hear voices with you should get these.

https://www.amazon.com/Howard-Leight-Honeywell-Amplification-Electronic/dp/B001T7QJ9O/ref=sr_1_16?crid=2RLVT1L7LWC3I&dchild=1&keywords=ear+protection+for+gun+range&qid=1600615444&sprefix=ear+pro%2Caps%2C156&sr=8-16

I use them for shooting, but they have an amplifier that will allow you to hear voices crystal clear and block out all noise above 82DB. You will be able to work and keep your ears safe.

Looking at what I thought was "Yanki" or "Kinki" written on the blade I did a quick Google search and found this old reddit thread. It appears to be made by the company Goldsun. I actually found an Amazon listing for a blade set with the exact markings on your knife.

I'm not sure what the OP used but some phones have this feature built in. On Android phones that do not have it built in I've had good luck with this app in the past. https://play.google.com/store/apps/details?id=com.neximolabs.droidtimelapsepro

Cheers

This brand is Utopia. I'm in Canada, but here is the link

I can tell visually which ones will work, for example I don't like these

I can't think of the word.. the more bathroom towel-esque (frilly?) the better as opposed to buffing rag.

Try staying away from loud noises and bright screens from using your devices. Try f.lux to automatically adjust the brightness according to the time of day. https://justgetflux.com

Also, turn on something soothing like am radio in the background. Noises from serving get stuck in your head and resonates for awhile.

I do this from time to time and it takes the noises away.

I know a couple people who have this. It’s called cold urticaria. Sounds made up - but it’s not the water they’re allergic to it’s the cold. https://www.mayoclinic.org/diseases-conditions/cold-urticaria/symptoms-causes/syc-20371046

I swear by these shoes. Had 2 pairs and both lasted 4-5 years with heavy use. 10+ hours a day, sometimes 6 days a week.

Birkenstock Boston Super Grip https://www.amazon.com/dp/B005AUSHKK/ref=cm_sw_r_apan_glt_fabc_K96ZKPKQN7TSHBCJAZC2

A couple fine dining restaurants I worked at used these.

Some of the best saute pans I've used, next to nice stainless sets.

240 up to 10000 grit only $120.00 on amazon

Hate to support Amazon, but it’s hard to argue with $17 for these... 36-pack Sharpies

I've had people screw with my timesheets (rounding all the shifts down, etc.), so I began keeping my own records, I used this app, though there are plenty of others to choose from.

Would be awesome if the video was on the main page with the menu/photos/video/etc tabs. As a restaurant person i like it, but people who just want to know when you're open might not. Ditto people who suck at the internet and might not think to click up top.

edit

> I couldn't move from my station

No! If it is a burn you absolutely have to cool it, otherwise the damage goes on after the fact. See e.g. https://www.webmd.com/first-aid/thermal-heat-or-fire-burns-treatment#1-2

if you're hell bent on doing it the hard way, i'd say step 1 is to start working on your spanish. here is a good place to do that.

from there, i'd say do a little research on what you want to learn - that will dictate where in mexico you would actually need to go.

then it's really just a matter of getting in touch with someone who will basically let you apprentice with them for a month or so.

tons of work and major pain in the ass, but godspeed sir.

Your local health department is cool with arm and hand jewelry? If you really need your own watch if your work top has some form and a front pocket go with a nurse's fob watch if your work shirt is a t-shirt just thread the bracelet of your watch through your belt on the outside of your hip so you don't jack up the watch carrying, or walking into, stoof.

Sounds like your hands are being destroyed by excess moisture. Just an idea. Might or might not work.. Keep several pairs of thin cloth gloves that you can wear the plastic gloves over. And change them out throughout the shift to keep your hands dry. Like socks.

Not sure if its ok to share links: https://www.amazon.com/dp/B085RCGWLR/ref=cm_sw_r_cp_awdb_imm_5HF4DEBBZAR269VVSK3T

I was in the same boat!

I’ve been buying NYX’s eyeliner. They have one that’s essentially the same thing and it’s almost as good.

This is also a good one.

CLIO Waterproof Pen Liquid Eye Liner | Precision Tip, Long Lasting, Smudge-Resistant, High-Intensity Color (001 BLACK, Pack of 1) https://www.amazon.com/dp/B07F3RZ7KL/ref=cm_sw_r_cp_api_glt_fabc_GDHRCD82H12FYTDC6J7R

Look for a copy of the Culinary Institute of America textbook. I believe you can find them online. Will help with everything you are looking for.

Found a link for a good Kitchen Math Math for the Professional Kitchen https://www.amazon.com/dp/0470508965/ref=cm_sw_r_cp_api_glt_fabc_DXJD364KDQ3S8EKW54NX

And also the link for The Professional The Professional Chef https://www.amazon.com/dp/0470421355/ref=cm_sw_r_cp_api_glt_fabc_1WGKVP0MEXM2MW9VGM6Z

Get one of those powered exfoliator brushes like this. My wife got me one a few years back and it works great.

Making sure you do some stretching before, during, and after your shifts will help. You can easily find some good videos for this on YouTube etc. There's also a thing you can use to help like this: https://www.amazon.com/MoKo-Stretcher-Exerciser-Strengthener-Arthritis/dp/B07W4P51TL

Idk how to embed links.

I broke both my wrists last year and stretching/strengthening this way helped a lot as I was healing.

But yeah. Definitely not worth jacking yourself up over 15 an hour

I don't even remember the host site. It was one of the predecessors to livejournal. Definitely before Wordpress or any "blog" named sites.

But my other favorite blog which turned out to be kind of a "graphic novel" that I think needs more recognition is:

https://www.amazon.com/Aquarium-Drinking-One-Christopher-Wrann/dp/1477572791

I REALLY want a chapter 2 that's why I'm promoting it. So I'd read ~ribeye's posts then see the new cartoons Aquarium Drinking had. That was my routine pre-reddit back in the StumbleUpon days

https://www.amazon.com/Kiwi-Brand-Stainless-Steel-21/dp/B001FEJ0WO

I prepped for 3 years with this as my main knife. If it gets dull you can just buy a new one or resharpen. It's great to learn on because you can trash it and buy another and amazon will have it to you before the end of your weekend. I used the kiwi 3 knife steak knife set as filet knives for trimming steaks, but I don't know that I'd reccomend that. The metal on kiwis is very thin and will bend easily. If you need something more solid just get the plastic handled victorinox knives like red lobster probably had. They're like 20-30 bucks and super solid.

If you're piecing together a set, you can get away at most jobs with a chef knife and paring knife. If you will be breaking down meats or fish, get a filet knife. A cheap bread knife is always a good bet too

I don’t know if these would work out better for you. They’re commonly used in Korean restaurants even before COVID. https://www.amazon.com/dp/B07ZPG9TPD/ref=cm_sw_r_cp_api_glt_fabc_CWEPFYV3FTDFQA0FEMJH

They’re open but essentially puts a windshield between your mouth and food

https://www.amazon.com/Chloes-Vegan-Desserts-Exciting-Cakes/dp/1451636768

I’m a pastry chef too, this one is actually good. Some of them need a few tweaks, but all of her stuff that I’ve made has been good.

this.

tojiro dp chef's knife. straight up best knife for the price. western handle. best of both worlds. so durable and not SO nice that you'll be afraid to use it.

https://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/ref=sr_1_4?ie=UTF8&qid=1520118522&sr=8-4&keywords=tojiro+gyuto+knife

for some reason they're out of stock on ChefKnivesToGo and more expensive than usual on Amazon....i don't know why

https://www.chefknivestogo.com/todpchkn18.html

1000 stickers for $16 on Amazon

TapeCase INVLBL-039 “Use First” Inventory Control Label in Orange [Pack of 1000] - 2 in. Circular Label for Marking, Color Coding, Notating Inventory Items https://www.amazon.com/dp/B00823GCYU/ref=cm_sw_r_apa_vZ4UBb1MRR0MA

Might be cheaper if you shop around

I've been using this one for about a year and a half. The pocket is big enough for a benriner mandoline, spoons, peelers, sharpies, etc... and the roll itself is very durable. I like it a lot.

The last kitchen job I had was at a bbq place. Everyone used these. for shredding pulled pork. We had like 10 pairs of those floating around.

Like just use your mother fucking hands dude. What a waste of money.

https://www.amazon.ca/Chef-Notebooks-FORTIFIED-BALLISTIC-Executive/dp/B07P44RN81/ref=mp_s_a_1_1_sspa?dchild=1&keywords=chef+sac+knife+bag&qid=1595458141&sprefix=chef+sac&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFHN...

Would buy again.

I just found some on Amazon in shorter lengths.

SealWrap 30540400 Cling Classic ZipSafe Plastic Wrap, 18" Wide by 2000' Length, PVC, Clear https://www.amazon.com/dp/B06XWLDGVP/ref=cm_sw_r_cp_apa_ogVPBbMNR7D0F

Much good advice here. Let me build on three topics already brought up.

You should know exactly how you are being measured for success. If you don't have that in writing you should. What metrics? Then what actions meet those metrics. You might already know, but if you don't you should. Also, pick a date like January 9th to sit with your boss for a quarterly review.

How are you going to deal with the stress? Boozing is part of the industry, so do it if you want, but that isn't the only way right? When are you going to work out and fully unplug? That's a tough one, but you remain sharper and more whole for your staff and cut more cleanly.

Start reading for professional development. Not a lot. Just pick things you like. You probably like people and the tempo of the work. Sun Tsu was very good to me. The Art of War is all about Managerial Theory with great vivid stories. The Thomas Cleary Translations are my favorites. Shambala Press. The advice above is a perfect example about setting the date for the review. Control the battlefield and give your opponent room to escape and you are already dictating the terms of how the winner will be chosen.

http://techcrunch.com/2011/06/13/why-groupon-is-poised-for-collapse/

>Imagine you’re a small business owner. You have to choose between two propositions:

>You can pay $62,500 for marketing. You’ll get a whole lot of customers coming through your door. No guarantees if they will ever come back, but they’ll come once. I’ll pay you $21,000. You get $7,000 in about 5 days, another $7,000 in 30 days and the remainder in 60 days. In exchange, you’ll give my customers cheap products for the next year. I’ve been working on local for a long time and I know it’s hard to get small businesses to spend money on advertising. Really hard. Even getting $200 a month ($2,400 a year) is a high hurdle to meet.

>There’s no way a business will sign up for #1. Most merchants would laugh you out of the store if you asked for $60,000.

>Except they are. In droves.

>Although they sound completely different, #1 and #2 are really the same—it’s the Groupon business model.

http://imgur.com/C9SZfe0

I don't think I've gotten heartburn from them but she might have an ulcer which was found years ago ('86) to be due to a bacteria H. pylori. I had as a 20-something and strongly recommend she "glance over" this article: https://www.webmd.com/digestive-disorders/h-pylori-helicobacter-pylori#1

And also - thanks for the agreement! I love, love, love beef tartar, sushi, squid, fermented beans, kimchi, and really anything fermented e.g. yogurt/pickles/sauerkraut/relish/miso, etc. etc. I know it's good for my gut bacteria.

My favorite is 묵은지 (mugunji) - kimchi fermented for at least a couple of years. It's stupid annoying to make given the time requirement and it's just easier to buy it commercially. Nothing special, you just let it ferment forever without getting moldy and gross otherwise. Runner up is regular napa cabbage kimchi with the addition of raw oysters. Sometimes I find asian pear too, which is great with the spice/salt. Worst is the kimchi one of my friends made, omitting fish sauce and not replacing it with anything else just because she thought it was gross. :|

My guilty pleasure is kimchi stew or kimchi fried rice with spam. It's terrible, but it's like comfort food-level for me and not quite as weird as like, some Koreans melting American cheese on stuff like instant ramen. Also great is kimchi grilled cheese and quesadillas. Guilty summer pleasure is a cold noodle soup based on a radish-based water kimchi called dongchimi - 동치미 (dongchimi) 국수 (noodle). Cold noodles seem to gross people out in general but it's sooooo refreshing. Guilty grilling pleasure is pork belly with kimchi on the grill (like https://www.flickr.com/photos/chix0r/9730552892/in/set-72157635485184479).

But that's just my home kitchen preference. At my fast food place the most I'm guilty of is adding it as a side for steady customers that are Korean, or putting it on my burger because I'm bored as shit of everything else on the menu. Don't really see kimchi at restaurants when I eat out unless they serve Korean, anyway. But there's a million forms of kimchi and a lot of them are fun to experiment with - like super fermented kimchi! ;)

Here's the recipe for homemade Runzas If you have any cheese available, it makes it all the better-Cheddar, swiss, 'Merrcan. I also found that the filler mix can be even better with diced/pureed mushrooms, and be sure and use some caraway seed.

...What? Who is supposed to be trolling who, here?

Yes, wheat causes symptoms in people without Celiac Disease. That is a lot closer to "proving the existence of gluten intolerance" then simply stating it doesn't exist.

Knock yourself out....

I'm not in the industry but i backed an awesome kickstarter project to have a creative commons HACCP plan from Underground Food Collective. it's still a work in progress but I hope it helps.

You have to be proactive. Yelp, of course is the shittiest. For them and Urbanspoon you need to jump through a few hoops and even then you might end up having to draft an upbeat and unemotional "I don't think so" response if the site posts it anyway.

TripAdvisor has the best and most easy way to report threatened blackmail.

This brochure has some good advice and a series of "bios" on the various review sites with contact info.

Redzepi and Zilber were also on Spendid Table.

Links:

BA: https://player.fm/series/bon-appetit-foodcast/episode-188-rene-redzepi-and-the-art-of-fermentation

ST: https://www.splendidtable.org/story/video-rene-redzepi-and-david-zilber-on-the-exploration-of-fermentation-at-noma

This listing for a North Carolina food inspector directly contradicts your statement (1-3 years experience in the food industry required), someone's been filling your head full of bullshit son.

Gastronmic Exotica, by Louis Bakay. Great account of all things bizarre and wonderful.

http://www.abebooks.com/servlet/BookDetailsPL?bi=14744762861&searchurl=sts%3Dt%26tn%3Dgastronomic+exotica

maybe this , or this Looks pretty easy, it is a two pin setup, tty printer -- but you need a computer of some sort with serial (unless you can route through usb).

From how I understand a percentage of the bill is given to the server (and others) automatically. I think it was around 10-15% depending on the place you go to in Germany.

I have been searching for decent Ear Plugs. I think I'm going with Etymotic Research ER20 High-Fidelity Earplugs What do you recommend/use?

I so love this picture as it's close to mine. Espresso machine and French press, check. Knives magnetized to the wall, check. Pans stacked up on the underside of a commercial counter, check. I did not know that disposable shot glasses were a thing until now, so thank you for showing me the next thing I must add.

In return, I will suggest you add this cardamom syrup to your pump lineup. It will seriously change your coffee life. (NOTE: DO NOT BUY IT FROM THE AMAZON LINK, THE PRICE IS HEKKA EXPENSIVE. I think I paid like $10 at some bougie farm store, but definitely not this much... I found a mixed case of 12 choose-your-own-adventure on Google shopping, but your mileage may vary...) You will not regret having sweet cardamom to pump into your coffee.

I wonder if one of those Indian wet mills would help that along

Old Hickory makes great knives on the cheap. American made, carbon steel blade, hickory handles~$20. I have 3 different knives from them and they're damn near indestructible. I'm not afraid of dropping, losing, or loaning them to others. I use this one for brisket. I know it's not exactly what you asked for, but it's what I use for that particular task.

Here’s a nice roll for 30$ and get yourself a javelin thermo. All of that is probably 180$ or so total and that’s a solid kit

Asaya Canvas Chef Knife Roll Bag - 10 Knife Slots and a Large Zipper Pocket - Durable 10oz Canvas Knife Case with an Adjustable Shoulder Strap - Knives not Included https://www.amazon.com/dp/B08HGFNDLQ/ref=cm_sw_r_cp_api_glt_fabc_XGN5JDKFBBJ315G5HKC9?_encoding=UTF8&psc=1

Lavatools PT12 Javelin Digital Instant Read Meat Thermometer for Kitchen, Food Cooking, Grill, BBQ, Smoker, Candy, Home Brewing, Coffee, and Oil Deep Frying https://www.amazon.com/dp/B00GRFHXVQ/ref=cm_sw_r_cp_api_glt_fabc_5JB8EM507K3D8XBQ1Y7B

I would get whoever wrote that list this.

Oh it’s already a thing. 2 Pack - Retractable Pen Reel for Thick Markers & Carpenter Pencils - Carabiner Clip for Apron, Belt Loop or Bag Strap - Great Gift for Baristas, by Reel-N-Rite (Black) https://smile.amazon.com/dp/B07KL3TV3C/ref=cm_sw_r_cp_api_glt_fabc_JN0AH7MF74BQ0RTKY4TR?_encoding=UTF8&psc=1

I think you can get them at Home Depot too. My Granpa uses these all the time

Slides! Serrated has cut my self and coworkers too many times. I have been saving the slides from the plastic wrap boxes before some coworker can throw them out. I am up to 4 now! Slides are Expensive! https://www.amazon.com/Slide-Cutters-18-Food-Wrap/dp/B07G5LDMD3/ Going to try and tell them to just buy the wrap roll by it self and invest in a plastic or stainless wrap holding box.

Along with other greats already mentioned, I wanted to add a little known gem.

Nicolas Freeling was a famous Brit crime novelist (“Van der Valk” series). Prior to writing, he was a chef.

“The Kitchen Book & the Cook Book” is the story of his years in professional kitchens, starting with an old school European apprenticeship.

Well worth the read.

What are you washing the uniforms with? If you're putting socks and towels in the same load that is probably where the lint is coming from.

All I've ever needed was a lint roller.

https://www.amazon.com/Scotch-Brite-Lint-Roller-95-Sheets/dp/B0798B7CQZ/

I use this https://www.amazon.com/dp/B07TP7L6JM?ref=ppx_pop_mob_ap_share and I can carry it with the strap like a messenger bag, or I can put it in my backpack if I'm carrying more than just my knife roll. Usually I just wear my apron that has big pockets when I'm commuting so I rarely need a backpack as well. But idk how much stuff you carry.

These are cheap, but I have two of a slightly older model in my kitchen and they are used many times a day, 7 days a week, 360ish days a year and they last. Accuracy is good enough but the 11# max capacity is sometimes a limit.

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https://www.amazon.com/Escali-P115C-Precision-Lightweight-Lifetime/dp/B0007GAWRS/ref=sr_1_5?dchild=1&keywords=escali+scale&qid=1604357587&sr=8-5

Where the f@ck are you buying a new flat top for under $3000? Especially one that appears to be about 60"?

Amazon

Web Restaurant Supply

The main supply house locally sells a 36" top for $2500.

Treat your sh!t with some respect, and it canb easily last 10 years+. Especially older stuff. Sh!t was built to last. Just don't look at how inefficient it is on the gas/hydro bill.

Edit:spelling/clarity

Nah. On Amazon they go for 28$. That's the 10". I like cast but carbon steel is perfect for a ton of stuff (and way lighter!). I've got a 10" lodge sitting in with my cast on the stove right now.

They are sold on Amazon, too. That's probably how. The Amazon page is amazing and has some great images:

https://www.amazon.com/Chef-Knife-Japanese-Style-Inch/dp/B01FIEDPCC

I googled "amosteel knife" and this was literally the first result.

Just ordered 1. Currently $9.95 on Amazon with the $20 promotion Sedge Chef Knife 8 Inch Professional Kitchen Knife Japanese High Carbon Stainless Steel With Black Pakkawood Handle With Case - Xatori Series https://www.amazon.com/dp/B07CWNTGHZ/ref=cm_sw_r_cp_apa_bR3GBbGY4C475

This print is on etsy, tee public, and amazon. There's also this funny ass combo of a poster and candle (edit to add the damn link) https://www.amazon.com/Saint-Anthony-Bourdain-Prayer-Candle/dp/B07DNMBDH9

I personally love my G-shock i own, ive bought 3 in the last 12 years. They are very durable, lightweight, and have a good variety so it should be easy to find one to your liking. The only reason ive bought 3 is because either the batteries die and i was too lazy to figure out how to replace it, or i was just looking to get a newer one. Very reasonable i think the last one i bought was $50.

Looks like amazon has the one i personally use for $41

https://www.amazon.com/Casio-G-Shock-Quartz-Resin-Sport/dp/B000GAYQLI/ref=mp_s_a_1_4/131-4582973-6607927?ie=UTF8&qid=1546213325&sr=8-4&pi=AC_SX236_SY340_FMwebp_QL65&keywords=g-+shock&dpPl=1&dpID=51E-diWzmSL&ref=plSrch

This battery powered DeWalt fan. Goes 2-3 days on a rechargeable battery or you can plug it in. I just got it with my Amazon points and don’t know how I lived this long without it.

DEWALT DCE511B 11" Corded/Cordless Jobsite Fan (Tool Only) https://www.amazon.com/dp/B075RFBTS3/ref=cm_sw_r_cp_api_i_S1T-CbRC0T0BC

this Is the one I purchased from amazon. There’s another type called litter spinners or something like that, that are similar but more enclosed.

I got this one off Amazon. It’s simple and obviously less fancy than the monsters I’ve worked with in the industry, but it’s perfect for home use. It comes with a few bags and I haven’t had luck using it with sandwich bags. However you can buy a roll of vac sealer bags for cheap on Amazon or Walmart.