1st Gen Lunchtable Thread - General Discussion

American cheese ought to be interesting

 

Well, the whole "classical cuisine" throws a wrench in the whole thing because it wasn't a thing until the mid 1700's when guilds were disbanded and restaurants first came to fruition.

 

Really thought I was going to be learning basic ass stuff at first, then technical skills, etc then going into practical application.

There's a shit ton of history we're learning about, as well as the modern food service industry, on top of everything I mentioned above

What I chose to do for fun, is actually the one thing our school is best known for. A lot of executive chefs came from the very program I'm in, not to mention Michelin Star chefs (the best award a chef can receive).

I played myself

 

Laaame.

 

Sounds awesome. Can’t wait till you start welding up your own line of kitchen equipment

 

Have you seen the cost of shit used?

Forgot to bring the knife @Yota X got me as I mentioned it when we went over the syllabus and got into talking about tools.

She'll give me a good lead on care, sharpening, etc.

 

But...then OCD kicks in cause you drank 13 meaning you finished a 12 pack and you started your second 12 pack.

11 is too odd of a number to leave it alone so 3-13 becomes 3-24.

 

You don't stop on primes?

 

I haven't seen this movie in probably nearly 20 years....need to rewatch.

Though I'm afraid it might be like The Crow... Watched it again for the first time in 18 years and was like why tf was I so into this lol.

Brandon Lee was badass though, rip

 

What movie is it I haven't seen it lol

 

watch Donnie Darko today, it's a cult classic

 

*any time a good movie is mentioned*

 

Can't deny it

 

You owe it to yourself to watch John Wick 2 and 3!

 

And for both @Wulf and @eon_blue

The Last Dragon

 

@Wulf the trailer is good, check it out

https://youtu.be/rPeGaos7DB4

 

I just bought some of this: le'bec chese

But to get the history, you might want to go with a classic Limburger (or Limburger-style, since what I got is made in the US).

Easy recipe... rye bread, brown mustard, a thick slice of red onion.

Sounds like you'd have a fun at the cheese store I was at. It's attached to a factory, but sells cheese from other factories as well: https://alpanddellcheese.com

 

@Abeyancer my folks are looking for a new 2-stage, self-propelled snowblower around the $1000 price point. The local farm supply store has Cub Cadet and Husqvarna models that fit the bill. Would you prefer or avoid either of those?