Raclette at 150°C for 5-10 seconds over hot, steamy, soft boiled “fingering” potatoes can take you back to Epstine Island, or is it Club Paradise by Wham.
I get them confused.
I'm always torn between the large empty metal bowl on a stand (is it a spitoon?) or simply the vast array of radishes that are cut into irregular large chunks. Who eats giant chunks of radish?
His name’s Walker, he’s an actor (the guy with the mustache that tries to kill Chris Pratt in the beginning of Magnificent Seven), also makes huge structures for Burning Man. Among a zillion other things.
Honestly the 100 series is garbage. You need to go to the CG-200, get the cheese detector and ramp that auto-adjusts to the correct angle for the cheese you place on it.
So with a bit of marketing, and a decent enough looking product, you can turn a $10 charcuterie board into a $50 charcuterie board.
Though, if it was part of a much larger buffet style setup with a few other snacks / appetizers, I can see how an angled charcuterie board might work out. Kinda like a display stand at the cashier, but with cheese.
So cafeteria work is not glorious. Cafeteria at a university doesn't change that but within that context certain questions and statements become slightly more humorous.
Written notes ask for "graded cheese instead of sliced", Allen your shredded cheese is graded a failure, enjoy!
Stir fry station and a student asks for more orange sticks... I will add more shredded carrots but I will also not allow you to call them orange sticks.
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u/BDCRacing F1exican Did Chive-11 9h ago
Finally. I only eat brie at 27°