matmoeb

He’s 100% right on this one. House made potato chips suck. They are rarely seasoned perfectly and they are usually borderline burned. The only good ones I’ve had are straight out of the fryer at the fair.

I’ll finally get two stages dropping plants and water and then notice at some point around level 17 that I accidentally sold one of them spamming coins in the middle of a flash flood. So frustrating.

I’m a private chef who is looking for ideas for a heat lamp situation for my plated dinner parties and/or buffets in my kitchen. Everything I’ve ever seen in restaurant supply in person or online looks too commercial for me. I could get anything I want installed in a new residence we are designing right now. I’m sure some of you have worked in high end places that are aesthetically pleasing. Suggestions?

I hardly ever leave my moon roof open because I don’t like the Texas sun hitting blasting me while I drive, but I did last night and despite a low temp of 30F, when I got in my car, it was so warm that my a/c came on.

My oldest child would like bibimbap for his birthday and I’d like it to make it a nice restaurant for the occasion. What are some of y’all’s favorite Korean spots for a family dinner?

I’m a 44 year old chef from Texas who, embarrassingly, has never quite mastered enchiladas. I’ve tried grocery store tortillas, and homemade. I’ve dipped them for two seconds in deep fat, I’ve sautéed in a nonstick pan, I’ve sautéed in enchilada sauce. I’ve even tried microwaving them. I’ve dipped the tortillas in the sauce and then filled. I’ve just put a little sauce on top instead. I’ve baked in a casserole at 350, covered and uncovered and a combination of both. And lately I’ve been blasting them uncovered on a sheet pan just long enough to melt the cheese. But the tortilla texture still isn’t quite what I’d like. Am I missing some trick?