Riddul

PLEASE.

Let us turn off the frenetic, random, deeply distracting, poorly matched background music. Or turn the volume down in the mix.

I really cannot watch episode 4 of the gladlands, there's high-pitched strings screeching all over the audio. I noticed it in other episodes at random points but it seems much worse this episode.

I know this is an incredible long shot, but I'm trying to find a painting that I had on a T-shirt back when I was a wee lad. I would have purchased it around 1997-2001 or so? And I think it was at an art museum in Chicago, bought from their gift shop. It was a sort of dreary (blues and greys, dark, somewhat obstructed/smudged shapes) picture of a person in the rain.

It was a really, really cool painting but I no longer have the t-shirt so have absolutely no idea who the artist was, or what the painting was called.

My reward for staying through till the end of the game is 30-60 seconds of every maniac screaming and yelling racial slurs in their mic, with no option to exit the end of game screen or mute them outside of ctrl+alt+deleting out of the game?

What the hell kind of game design is this?

I only vaguely remember it, but the general theme was kind of generic heroes journey, and many of the antagonists were demons that took different animal shapes. They might have been able to change their shape? I took it out of the library when I was a kid, so it's existed since the early-mid 90s?

I have some experience with pasta/noodle cookers, but I was wondering if anyone had kitchen experience with a particular brand or model. Things you like? Things you hate?

I'm working on a menu for a ramen/small plates joint, and I've got my vegan broth option where I want it as far as flavor goes, but my issue is that getting it there results in a fairly cloudy product. It's not a deal-breaker, but I experimented with running it through a coffee filter and despite being incredibly tedious and wasteful (I had to use many filters as they clogged pretty rapidly) it resulted in some really beautiful broth.

I was wondering if anyone has experience clarifying large amounts of vegan stock, preferably mechanically, but any method really. I'm familiar with agar or gelatin clarification, but due to the amounts involved and the physical space in the kitchen/freezer

I work in the restaurant industry, and my background up until recently has been primarily western cooking: french, pub food, new american, some fine dining...but that's all using french technique as a baseline. Now I'm making ramen as a hobby AND for work, and I find myself wishing I could roast the bones for my stocks, but no resource on ramen has ever mentioned it. Even dabbling in south asian or korean cuisine and they don't mess with roasting bones/shanks/trotters/whatever before utilizing them in soups and stocks.

So, I kind of would like to hear what yall think of that, and also what...shall we say...heretical techniques you've been messing around with lately, and especially if yo

Hey, I need suggestions for a food scale that's more accurate than 1g increments. 1/10th of a gram would be perfect, but they're gonna be in a professional kitchen so likely that they'll take a bit of a beating. Anyone have any experiences with particular makes/models?

I've been running through a cooking channel on Youtube of a fairly awesome chef based in China, but predictably the videos are all in chinese, with chinese subtitles, and I don't speak it. Some truly wonderful person has subtitled a few of his videos in english, and in one he references laxianlu (spicy dew) as it was translated. Is that some mistranslation, or is it an actual ingredient?

https://youtu.be/7lVi3GozYrQ?t=69 right around there is when he mentions it; it's a slightly dark, brown liquid. Super curious about it, but I have no idea who to ask. Anyone know?

https://www.instagram.com/p/BpqjNvLFzQ0/

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I finally shut up and put up and had someone else try this tonkotsu lemongrass shio that I've been working on for a few weeks in my freetime from work. Brought it in and offered it to coworkers as their staff meal.

Has a few kinks to work out, and I brought too few seafood mushrooms to go around (so I supplemented with a little bit of boring old kikurage). Should be half an egg but this person didn't want one. I'm just kind of happy to be able to turn the page on this dish, mostly, and move on to other recipe testing. Lots more ramen to try, and thank GOD I got the broth to where I want it to

I just finished watching episode 5 of Ugly Delicious, Dave Chang's series (said episode was about Barbecue, specifically) and one of the pitmasters they interviewed said "Unless you invented fire, you don't own Barbecue". It struck me, because I'm seeing more and more a shift towards this idea that any food tradition has guidelines, but not many hard rules. It's quite a change from growing up, or when I started paying attention to food after college, where any information about barbecue wasn't this open-minded you-do-you sort of thing, it was a very contentious, competitive environment, where people almost had derision for regional styles that weren't their own.

So this weird sea change go

So the restaurant I work for is tearing out and replacing part of the kitchen after the holidays, and due to that we're choosing now to start thinking/testing a menu change. It's really long overdue, and the chef is very open to help and suggestions from the staff. I've been thinking about it, but I had some questions, or maybe just requests to be pointed in the right direction.

So, first off, if you guys go to an Izakaya/ramen joint, do you ever wish there was something on the menu that isn't? Any personal preferences? Currently our seafood options are salmon, tuna, mackerel, and crab in various forms, and I'm trying to get us away from tuna (because it's fucking boring, and overfished, an

Beyond fed up with the owners of my current place, but can't afford to jump ship and do a full-time job hunt. 3.5 years experience in a kitchen, from dish to lead line. Ordering, hiring, firing, disciplinary, daily specials, smaller events. Just need a change of scenery and a place to learn.

So, if anyone's interested in handing me some stuff to turn into other stuff, and showing me how they want it done, I'd love to. Or if anyone has any suggestions about good places to learn I'd love to hear about them.