At Work With Brave-Smoke
(Edited)
yaaaaay worrrrrrrrrrrrrrk!!!! 😄
FCK WORK
FCK EM
FCK EM ALLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
▶️ 3Speak
0
0
0.000
yaaaaay worrrrrrrrrrrrrrk!!!! 😄
FCK WORK
FCK EM
FCK EM ALLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL
▶️ 3Speak
Does that degreaser smell like citrus? I hear limonene, a solvent made from citrus skins, makes a great degreaser.
While the clean up of a kitchen after a day's work can be a grind, you seem to take it in stride, keeping your enjoyment of challenging yourself to perform quickly and as well as you're able at the forefront of your aura, and leaving the little plaints we all have subdued and unexpressed. My bet is that makes you both a great asset in a kitchen from a performance standpoint, but also a pleasant man to work with in a busy kitchen.
Thanks!
Hey VC
Unsure how the degreaser smells, will ask for you when i'm back at work. All i know is it's very slick and slippery. I often collect orange and lime peels to make my own house hold cleaners. Really really good usage for it.
What you see is what you get, i bring the energy with me everywhere i go. It comes from my 18 years as a magician. I just can't help it.
I'm small enough to fit through cracks and crevaces; quick enough to adapt and respond to the ever demanding needs of a kitchen; agile enough to weave my way around the busy two floor restaurant (TELL THE KIDS TO SIT DOWN FFS PUUUHPLEASE!!!!); alert enough to be the last line of defence in keeping the restaurant clean and without hazards, whilst maintaining internal time-keeping checklists so the restaurant is topped up with enough plates, lasagne dishes, utensils, glasses; not to mention hourly toilet checks.
I've done enough Kitchen Portering now, and i have handed in my notice. I will start my new part time job at a Gym and Spa Leisure Center soon!!!
PS - this colleague of mine in the photo is from Ukraine. He is one of the chefs there at the Pizza Express. Just came back from having lunch with him in Chinatown. We always have great talks because he had never met a Chinaman who's lived in Ukraine before and i have never had the pleasure of someone speaking to someone who hates Putin "puttin it in". I'm trying to get him and his wife to start something on hive...mayhaps i will introduce him to @baluvana-galia and @zirochka
Ooops. Sorry man, I forgot.
I'm not sure what a 'kitchen porter' is (I've limited experience in commercial kitchens) but it looks like clean up man to me. My middle son was an 'expeditor' for the most commercial restaurant around here for a few years, and I expect the stresses and workload are similar, although he had to face the front a lot, smoothing ruffled feathers.
Don't worry, i don't take offence to the nose condition.
Two excellent short videos for your entertainment...
and this one's for when ya need a DRINK
I tried to open the first video a half dozen times and could not. No reason given. It was just unreachable.
I have to add one detail to the pruno recipe in the second video (that's what it is. This is made in prison all the time). The juice needs to be at room temperature when you add the yeast or you'll kill the yeast. However, I will add that I quite like booze made by experienced brewers. The enjoyment of a good scotch is not just that it has a kick of alcohol, but that it tastes good. Pruno does not necessarily have that advantage.
Without the bubble trap that allows CO2 to escape but prevent ingress of other critters, pruno will eventually catch a case. The sweeter the pruno the weaker the booze, because the sugar hasn't been eaten by the yeast. At any rate, I appreciate the tip!
Search "Dishwashers: "The craziest are always going to be in the dish pit" | Dish Pigs" on youtube. That was the first vid.
https://beblurt.com/@brave-smoke/repost-my-last-time-seeing-home-1746103453867
Off to drink cider now!
I have a friend with apples, and one of these years I will get a bubble trap and made some hard cider, or at least I am willing. Sadly, he has suffered too many alcoholics that biases him to the degree he is resistant to providing juice for the mill. I continue to provide him factual information regarding the utility of alcohol for reasonable people, and it's value as a stored wealth, so, being fundementally rational, he will sooner or later overcome his over-reaction to his personal suffering and accommodate my scheme.
But, I will not make pruno. I will use a mechanism that excludes pathogens with certainty to prevent making a disease vector instead of a store of wealth.
Could you document this process if you do do it? (lol doo doo)
Would love to learn more!
Let me know if I can be if any help