#left overs

[julialametta]

one a day 366/154

"left over" / Vienna / Austria / ©Julia Lametta

[bevanne46]

Waste Not, Want Not: 45 Ingenious DIY Projects For Repurposing Leftover Yarn

A lot of these ideas you will have already thought of but there are some cool new ideas here so check it out!

[cafecourage]

Given that I just checked the precedents from the LAST takeover event…

Pssst-! Hey sky! Here’s $20 in human-world money. Get yourself and Enno something while you’re on your break ;)

Have a nice date~!

- glitter ✨

Enno: Try finding two people hiding from this disaster.

[superboysuperzine]

Left Overs are going well!!

Merch is still available for all that crave, along with a physical copy of our Sfw Zine and digital copies of both Sfw and Spicy Zine editions!

Left Overs will be open until the end of the month, so get 'em while they last!!!

[umakmesic]

[shadowtoons]

MORE DBD FIZZ PLSSS HIS HOT🔥

I have these sketches that were with that pic-

Really left overs

[feed-my-sheep]

Okay.. maybe I'm just really good at making left overs look good.. 🤤

I made spaghetti and meatballs the other day and froze some of the sauce for a later day. That day was last night (and today). Made some fresh noodles, heated up half the sauce I had, cut my meatballs into little chunks and then added parsley leaves to it with a side of garlic bread. I honestly was low-key dreading it yesterday but it ended up being VERY tasty. I look forward to it for lunch today!

[petula-xx]

I saved this Christmas ham bone from being thrown out. After cutting off usable meat, I vacuum sealed the meat and bone to freeze and use for future casseroles.

I’m not really a huge pork eater but this bone and scraps will help to flavour future meals and get full use of this precious resource.

[yesokayiknow]

[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.

[astr0disiac]

"toxic yaoi" this "password" that

THIS being one of stan's lowest moments is the saddest thing i've seen and no one has talked about it what the freak :(

[hansoeii]

guess who finally finished the main part of their final and can now draw poolverine without feeling guilty?? It is I!!!

[happy2bmyownboss]

Chicken Salad Tostadas

This recipe came about during a pantry challenge night… we were using up some leftovers and things that needed to be eaten from the pantry. I have incorporated several of these pantry challenges into our Perpetual Meal Plans to help us use up things in the fridge so they don’t go to waste! We had made some chicken salad from some leftover baked chicken for lunch and still had plenty left over.…

[shadowtraveled]

"mithrun is the only real monsterfucker in dungeon meshi" is objectively the funniest bit you can get out of his everything, but in all seriousness i think his attraction to his love interest is deliberately overstated—and that makes sense, because romantic jealousy is a classic and digestible motive, which is explicitly what kabru was aiming for in condensing mithrun's backstory, and also because until chapter 94, mithrun wasn't willing to admit to the true nature of his desires.

but because romantic envy is both classic and digestible, it probably isn’t a unique enough or complicated enough desire to tempt a demon’s appetite. mithrun’s wish, as far as we can figure from kabru’s reduced retelling, was to have a life in which he had never become one of the canaries, and that carries like 3857 implications and desires within it. that’s delicious. his love interest acts as sort of a red herring to his motivation for making it, though. (side note: i'm saying "love interest" here because, keeping in mind that i barely speak japanese on a good day anymore, "想い人" is something i'd usually take as just kind of an old-fashioned and romantic way to refer to a lover, but in context i wonder if both the connotation of yearning and the vagueness are intentional, and i think this phrasing gets those aspects of it more effectively. anyway.)

mithrun considered his love interest to be untrustworthy. there was a minute where i thought that comment might be about a similar-looking elf (yugin, one of his squad members), but comparing the two…

the "sketchy" arrow is definitely referring to the elf we know as his love interest—the bangs go toward her right, she only has the one forehead ornament, and, most notably, her ears aren't notched.

every time she’s given a full-body depiction in his dungeon, she’s drawn as a chimera, with the body of a snake from the waist down. (side note: the “what if a dungeon has chimeras before reaching level 4?”/“then the dungeon lord is unstable” exchange just being mithrun grilling his past self alive is so funny. he’s so. but anyway) there are a couple things about this.

first, the snake part of the chimera appears to be modeled after some species of coral snake mimic

which, in the biology-for-fun manga, i… doubt is a coincidence, especially with the added context of the “untrustworthy” comment. the dungeon’s conjured illusion of mithrun’s love interest was a harmless copycat of a venomous original. for whatever reason, he felt this person was a threat and made up a "safe" version of her to be in a relationship with, and while it’s definitely possible to be attracted to or even love someone you find to be toxic and/or intimidating, when you take that into consideration alongside the configuration of her body, you get some interesting implications.

which brings us to our second point: if we assume that mithrun was not in fact fucking a snake, then sexual attraction, at least, was so far removed from his idea of a relationship with this person that he did not even bother to keep her dungeon copy human enough to maintain the illusion of the option of a sexual relationship. this is somewhat echoed in the depictions of their interactions, which also imply a frankly unexpected romantic distance. she kisses his cheek and he doesn't seem to react; she's at the edge of a narrow bed with only one set of pillows, on top of his blankets while he's underneath them.

the kiss is particularly interesting because it seems to contrast the text. kabru's narration tells us this was everything mithrun could have asked for, but mithrun is there looking unreadable to pensive, likely because this is right before the panel that makes it clear things in the dungeon are beginning to go wrong.

walking through this backwards for a minute, we have the physical barrier of his bedding and the spatial separation inherent in a bed made for one person, the emotional barrier of his mounting anxiety getting in the way of his ability to enjoy the affection he sought, and... the snake, which historically carries the connotation of temptation, yes, but also mistrust, barring physical intimacy. okay. ok. if a dungeon reflects the mentality of its lord, all of this might suggest that mithrun was not able to have any real desire for a relationship with this person. his unwillingness to be vulnerable or let another person in was insurmountable. but in that case, why was she such a focal point that she remained to the end, after his dungeon had stopped creating iterations of his friends to come and visit him? why would he get so upset over her meeting with his brother that he became lord of a dungeon about it?

well. mithrun's brother was also interested in her, probably genuinely. and mithrun had to win.

you have an older brother who your parents completely ignore, probably in part because he is chronically ill/disabled and almost definitely in part because he received a ton of recessive traits that resulted in rumors that he was an illegitimate child. you are aware, most likely because those same parents fucking told you, that you actually are an illegitimate child. but they keep you around because you had the good fortune of looking just like your mother. what can that possibly teach you but that you, like your brother, are disposable?

it's utterly unsurprising that mithrun, under these circumstances, developed a pathological need to be better than everyone around him. people don't keep you otherwise. i'd argue this is also why he says he looked down on everyone he knew while milsiril claims his dungeon reeked of feelings of inferiority—he sought out people's worst traits and prioritized them in his mind to protect his already extremely fragile sense of self-worth, and all the while he tried to be as likable and high-performing as he possibly could be. his parents disposed of him anyway, but even then he tried to keep up the performance. he was kind to everyone. he never once lost to a dungeon.

when he saw his "love interest" meeting up with his brother, what he saw was himself being replaced by a person his parents had always treated as worthless, and if that was what they thought of the child they'd kept, what value could anyone possibly see in the bastard they'd given away to die? mithrun and kabru tell the story like he wanted to win this unnamed elf's heart, but it was never about being with her. it was about cementing his worth, proving that he didn't deserve to be thrown away.

and so it's particularly cruel that his demon discarded him, too. but maybe it's also particularly gentle that, in the end, there was someone who refused to even consider giving up on him.

kui laid it out in three panels better than i could hope to.

yeah. it's love. you wanted to be loved, even when the only way you were able to understand it was through the desire to be wanted, and you wanted that so badly that the idea of being consumed felt like the promise of finally mattering to someone.

[rhupi]

Packing their bags to go on a war mission at Kannabi Bridge ❌

Paking their bags to have a sleep-over at their sensei and wife's house ✅

[pinacoladamatata]

"I've seen the way you look at him... You're in it."

they shouldn't kiss. they shouldn't kiss at all. they're going to kiss a whole lot