#Fake Olive Oil

[angryraptor13]

Good thing we only buy olive oil at Costco! Kirkland brand FTW! 😰

This scam made the California University study 124 imported oils and found that over 70% of samples failed the tests.

These failed:

Mezzetta

Carapelli

Pompeian

Primadonna

Mazola

Sasso

Colavita

Star

Antica Badia

Whole Foods

Safeway

Felippo Berio

Coricelli

Bertolli

These brands passed:

Corto olive

Lucero

McEvoy Ranch Organic

Omaggio

California Olive Branch

Bariani Olive oil

Lucini

Ottavio

Olea Estates

Cobram Estate

Kirkland Organic

Also, test the olive oil yourself at home. Put the bottle out when cold, or in the fridge for 30 min. if it gets solid, it is pure and has monounsaturated fats.

[carrieagroff]

Beware of Fake Italian Olive Oil: How to Choose a Brand You Can Trust

If you’re a fan of olive oil, chances are you’ve heard about the growing problem of fake or adulterated olive oils in the market. A recent Forbes article highlighted just how sophisticated counterfeit olive oil operations have become. With such fraud on the rise, knowing which brands to trust has never been more critical. In this post, we’ll explore what’s happening with Italian olive oil fraud…

[darlin-djarin]

only i understand grogu. none of u get it. ur all fake fans. only i understand that ugly green freak bastard. i'm the only one. none of u understand. grogu belongs to me. none of u will every understand that gay little frog the way i do. none of u. you will never get him. he's mine. he's MY character. none of u will ever understand him. only i do. only i understand grogngorny. trust me you will never understand that thing the way i do. only i understand him. that fucking thing

[shopwitchvamp]

Working and having normal lunch (snack) again

[thebirdhivemind]

(I am sitting in my room reading when suddenly my aunt walks in. She is shirtless and frowning.)

me, feeling deeply concerned and getting up: Hey, are you okay?

(She doesn't reply. Instead, while making direct eye contact with me, she unscrews the cap of a bottle of kitchen olive oil that I didn't notice she was holding.)

me: What are you-

(She pours it all over her bare chest.)

her: What the fuck are you looking at?

me: I- WHaT

[morethansalad]

Fakes / Greek Lentil Soup (Vegan)

[vividbeast]

bekfast babey

[visitingforpleasure]

Greek Lentil Soup Fakes Recipe Greek lentil soup, or fakes, is a simple, filling soup made with vegetables, brown lentils, and herbs. Olive oil and vinegar are added as garnish. 1 teaspoon red wine vinegar or to taste, 8 ounces brown lentils, 1 quart water, 1 pinch crushed dried rosemary, 1/4 cup olive oil, 1 large carrot chopped, 1 medium onion minced, 2 bay leaves, 1 teaspoon olive oil or to taste, 1 tablespoon minced garlic, 1 pinch dried oregano, 1 tablespoon tomato paste, salt and ground black pepper to taste

[randomnumbers751650]

Buying olive oil that's been mixed with soy oil be like

[pillarofawesome]

Bet

[weaselle]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

[anbuselvi1]

How to Detect False Brand-Name Devices Sold Online

How to Detect False Brand-Name Devices Sold Online

How to Detect False Brand-Name Devices Sold Online Whether you are withinside the marketplace for gear for yourself, or to provide to others as gifts, you are likely preserving a watch out for income and unique gives-mainly over the following week or so. But unfortunately, now no longer all gear bought online are what they are saying they are. According to Tom Scalisi in an editorial for…

[siliquasquama]

"It's not our fault that modern soy sauce is different from the old Shoyu! This American lady made us do it!"

I cannot fucking believe how much I'm losing my mind right now over soy sauce history. I'll tell all of you about it after I finish this essay because I need to un-distract myself enough to finish it but what the fuck? What the fuck is going on? I'm losing my fucking mind.

[trippsykes]

Is Your Olive Oil Fake

[demi-full]

I thought I’d share an easy cleaning trick for leather bracelets, bc a few years ago I struggled with sweating under it and then after a while the bracelet would stink and I couldn’t wear it anymore.

My mom came to the rescue with an easy and cheap solution, mix baking soda with some water to make a sort of paste, put it on the inside of the bracelet and leave it overnight. Then rinse it off and it won’t smell anymore.

This works on real and fake leather!! With real leather I recommend putting something hydrating on it like leather conditioner or even olive oil bc it will kinda dry out and it will last longer when you do that

[tsspromptmonth]

Cafe Menu Drop!

Hey Babes, we'll be hiring baristas next week starting on the 21st, so watch out for my truly insufferable number of posts about that. On that day we'll post a link so you can send in your application or like whatever.

Now since this is a cafe we figured y'all would want a menu, but like fanfic has so many options so this is just the basics, more will probably come.

Important Deet: Our baristas can't work for free and you pay in comments! Writers are needy bitches who need encouragement. Our hand-crafted stories will run you 1 comment per 100 words, so for a 500 word request, you'll 'pay' in 5 comments on any Sanders Sides story.

The Sleepy Bean Café serves up a range of story sizes: you get to request the size you're craving! The biggest size the machine can handle is a quintuple shot: 5000 words. (That's 50 comments for you big spenders out there!) Sometimes, our baristas are having such a blast mixing up your request that they add a little extra and go over the size of your original request. Consider that a bonus and the managers will look the other way.

Full text under 'read more'

Our baristas think they're creative and might add a little somethin extra from the menu, so if there's anything you just can't stand, better tell us up front.

And for all you barista hopefuls, six days til the hiring process begins. I'm gonna need a lot of bitches to make all these drinks.

~Remy XX

Sleepy Bean Fanfic Cafe Menu

More options available by request.

Drinks (Setting or AU)

Brewed Coffee = Canon Verse Steamed Milk = Soulmates Latte = Human AU Hot Chocolate = Parental AU Herbal Tea = Magic AU (Modern day or fantasy) Machiatto = Time Travel Cappuccino = Gods AU Green Tea = Merpeople

Milk (Tone)

Skim = Hurt/No comfort 2% Milk = Hurt/Comfort Heavy Cream = Fluff Oat Milk = Ambiguous ending Coconut = Crack taken seriously Olive Oil = Crack

Syrup (Characters)

Starfruit = Janus Loganberry = Logan Peach = Patton Kiwi = Remus Cherry = Roman Cranberry = Virgil

Toppings (Tropes)

Whipped cream = Only one Bed Caramel drizzle = Childhood Best Friends Chocolate sauce = Fake Dating/Marriage Chopped nuts = Arranged Marriage Burnt sugar = Time Loop Chocolate Shavings = Mutual Pining Honey = Sick Fic Cinnamon = Enemies to Lovers Nutmeg = Love after Loss Blended = Found Family

All drinks are 1 comment per 100 words with a 500 word minimum.

Specials

The Serpent God

A cappuccino with 2% milk, starfruit, and crushed raspberries. (Gods AU, hurt/comfort, featuring Janus, and hiding a fatal injury.)

Space Jam

A boba with starfruit, kiwi & Loganberry jellies, blended with honey. (Space AU with Janus, Remus, & Logan, found family sick fic.)

Peach Berry Sweet Treat

Peach/Loganberry Cobbler Latte, with ginger cookie crumbles. (Human AU, only one of them knows they are dating with romantic Logicality.)

Melting Clocks Crumble

A macchiato with burnt sugar topped with whipped cream. (A time travel AU with only one bed, time loops and a choice of characters.)

Lost in Space

Boba tea with steamed skim milk, kiwi/peach boba. (Soulmate Space AU, romantic Intruality, hurt no comfort.)

Winter's Comfort

A mocha with 2% milk, topped with caramel drizzle, nutmeg, and chocolate shavings, syrup to taste. (Parental human AU, hurt/comfort, childhood best friends, mutual pining, and love after loss, any characters.)

A Classic

Herbal tea, with 2% steamed milk. (Human magic AU, hurt/comfort, any characters.)

Cinnamon Sunrise

Steamed milk with cinnamon. (Human AU, with enemies to lovers. Your choice of characters, tone, and tropes.)