#was i cooking
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2 things that plague my mind all day but combined
#phighting!#phighting#phighting fanart#phighting art#phighting medkit#phighting rocket#phighting sword#phighting shuriken#phighting boombox#medkit phighting#rocket phighting#sword phighting#shuriken phighting#boombox phighting#tally hall fanart#tallyhall#tally hall art#tally hall#rally hall#was i cooking#art
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never let anyone tell you that trawling through mediocre victorian poetry isn't worth it. we just happened upon an absolute BANGER of a worm poem. go read it or else 🪱🪱🪱
#was calling beckett and scouring the works of eliza cook looking for lesbianism#good amounts of lesbianism in evidence but unfortunately very little in the way of good poetry#APART from this worm one which DOES NOT MISS#eliza cook#is there a thriving eliza cook tag on tumblr. somehow i doubt it#the hand of the giant and the heart of the brave / must turn weak and submit to the worm and the grave!#not an original theme ofc but GOD the treatment is delightful. so fresh so gleeful some rlly nice use of sound. rlly solidly constructed#words#gay belligerence
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#Dungeon Meshi#Delicious In Dungeon#dungeonmeshiedit#senshi#dmgifs#mygifs#this was so funny to me jdsaghjsdhg idk why#this is exactly how i look waiting for my water to boil when im cooking#500#1k#5k#10k
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I exist somewhere between “I would redo it all over again so that little kid didn’t have to see that” and “I’ve come to terms with what happened because if I changed it who would I be”
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bi 4 bi percabeth,,,,, 👉👈
#this is so deeply unserious i’m sorry#been cooking this up in my head for weeks now#based on a conversation i had with a friend who’s also a bi 4 bi percabeth truther#for some reason the post button isn’t working on my phone so i’m typing these tags out on my ipad like a loser#not sure i like the colors but that seems to be me with all the stuff i make rn lol#my art#fan art#artists on tumblr#percy jackson#pjo#percabeth#annabeth chase#riordanverse#hoo#heroes of olympus#bisexual#bi 4 bi percabeth#percabeth fanart
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They were not kidding he really does inspire you to make good food
#dungeon meshi#senshi dungeon meshi#delicious in dungeon#comic#not pictured is giovanni potage whos also telling me to make soup#and the medieval cooking music playlist i put on
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If you've ever told a person who's had to be bedbound for a period of time that you wish you could "just stay in bed", DO IT.
Stay in bed. For days. But don't get up if someone needs you to, or you get bored, or you get antsy. Don't do anything other than rest. Just lie in your bed, whether you need to get stuff done around the house or socialize or anything else "productive". You'll have to cancel on people, you'll disappoint them, they won't understand.
And if you're thinking, "well, i CAN'T just be in bed. There's stuff that has to be done - I have plans", maybe ask yourself why you assumed a disabled person doesn't have plans or things to do or desires.
#Disability#Bedbound#Housebound#Actually disabled#Chronic illness#Long covid#Chronic fatigue#Inspired by my boss asking what I did over the weekend and I said I couldn't get out of bed and he said that sounds nice actually#I'm literally only able to work bc I am in bed at all times I'm not at work and it's still so hard and painful#I can't get my own groceries or cook my own meals or socialize or eat at restaurants or go to movies or take care of my own pets#If I didn't have a loving generous caring spouse I'd be dead by now
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the main problem with this time of year is the irresistible urge to get fully into bed at like 5:34 pm and outside is like yesss, yesss do it, it's what you deserve yesss. like is it depression or is it just november
#it's november obvs#december is not like this!!#today after work i shut the macbook i got into bed and i played that fruit tetris game#while listening to something called 'lofi roman empire'#for 1.5 hours#zero wrinkles in the brain after that completely smooth#and then somehow i cooked dinner
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had a fucking hilarious dream that tumblr replaced the "block" function with the far funnier "glock" function, which did the exact same thing except whenever anyone blocked you a random bullet hole, like a png of a bullet hole, would appear on your blog. discourse blogs were unreadable bc you'd go to the page and the sheer amount of bullet hole pngs stacked over the blogs obscured everything. I woke myself up laughing
#normally I don't chronicle my dreams here but fucking hell that one was funny#I think this would genuinely make tumblr better tbh#@ staff do this cowards#spy has thoughts#my life is a sitcom and i am my own laugh track#functional website#spy's smash hits#Glock function#edit for everyone in the notes saying 'everyone clapped'#I know I can't prove to you that it happened for real you're just gonna have to trust me on this#but I swear on my goddamn life I'm not making this up#I make so many conscious puns that sometimes my subconscious cooks up a real good one
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Also increasingly aware that a LOT of people "manage" getting through the 40+ hour work week by sleeping less than is healthy and relying on stimulants like coffee and energy drinks to keep them going.
For people who are unwilling or unable to do this...work really does just dominate your life. Like we really should not have to rely on unhealthy practices just to have a social life or keep on top of housework or whatever.
I know I post about this a lot but I'm so TIRED all the time and it's just so depressing that this is how we're expected to spend the one life we have.
#i have to get at least 8 hours of sleep a night to even barely function#with sleep#getting ready for work#commute#cooking#and errands#I typically have maybe 2-3 hours to actually do what i want in a day#and I'm usually too tired to actually do the things i want to do#and that's with a very short commute#if i actually had a long commute I'd basically do nothing but work#i see my friends like once every few weeks or months#because we're all so fucking busy with work and have such little time for socialising#and none of us even have kids or anything!!
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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.
#long post#sorry#i just have a lot of DO PEOPLE UNDERSTAND feelings left over from all my years in restaurants#restaurants#line cook#service industry
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[AFTER REVEALING VERY TELLING PERSONAL INFO] But don’t read into that. let’s move along
#yes i hate feeding myself and refuse to make sure i eat.#yes i love to cook for other people and will bother you 1000 times to make sure you eat. don’t think about it
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matching eye horror for u and ur back-from-the-dead bestie <333
#my art#jujutsu kaisen#jjk#yuji itadori#nobara kugisaki#fanart#jjk fanart#jujutsu kaisen fanart#jjk leaks#jjk spoilers#jjk manga spoilers#jjk 267#NOBARA NATIONNNNNNNN#oh my god i MISSED HER she looks so good w how much gege's style has changed...#her hAIR her EYE#HUGE win fr women everywhere#first year trio pull through pull through pull through i BEG#i will b so happy. if my main 3 make it through alive#but i dare not hope i will simply let gege cook and in th meantime i will GRACIOUSLY eat my meal#we r so well fed i cannot believe shes back#N TH PANEL OF YUUJI WHEN HE REALIZES#THE RELIEF IN HIS EYES THE TEARS THE DISBELIEVING SMILE#I WANT TO HOLD HIM#NOBARA KUGISAKI THE WAY U BRIGHTEN THIS SERIES#LAST WEEK ITFS THIS WEEK NOBARA NEXT WEEK MEGUMI BACK FR I SEE THE VISION
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she heard the news
#House of the Dragon#Rhaenicent#Alicent Hightower#and everyone say thank you Olivia Cooke for being the funniest person alive#and reposting this on IG unmprompted before i could even post it myself lmfaooo#i'm grateful#maryneart
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Ratatouille would have been a better and potentially much more interesting story if Remy had partnered with Collette instead of Linguini. Two underdogs with talent and passion forced to maintain a dangerous ruse. Fiercely independent Collette giving up temporary control of her body to a creature who, despite the insanity of a rat wanting to cook professionally, she can relate to on a personal level and who she does want to teach. The inner conflict of wondering if Remy’s growing talents are eclipsing her own, if the praise their food is earning belongs more to him than to her. Her guilt over feeling resentment and jealousy towards this little guy who wouldn’t have a hope of realizing his talents if not for her trust and protection. Both of them unraveling the mystery of that sweet but bumbling kitchen boy with the obvious crush on Collette being Gusteau’s secret son, and working together to thwart the new evil owner’s plans to stop Linguini from claiming his birthright. The message of the movie not being this weird, almost smug “some people are born with talent, some people aren’t, and that’s how being a ~great artist~ works”, but something more like, “if you have a dream, you deserve to pursue it, and be supported and encouraged in your pursuit of it, even if other people tell you that, because of some intrinsic aspect of yourself or the circumstances you were born in (like being a human woman in the restaurant industry, or being a literal rat), you have no place pursuing this dream. Also, raw talent can only get you so far, and skill and passion existing in the right balance is key.” I’ve been thinking about this for seventeen years. I’m breaking my silence
#when I first watched this movie the moment near the end where Collette makes ratatouille and Remy rejects it outright#and makes his own super special beautiful version that everyone loves#even though Collette was the one who turned him into the cook he became and taught him everything#it felt kind of mean to me? like mean as a story choice. like ohh sure he needed her help before#but he’s this special little genius so now her skills aren’t presented as impressive or even worthwhile anymore#catie talks
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static
#vocaloid#hatsune miku#miku hatsune#i live for making her unsettling.. had this concept in my head for a few years now im so happy w how it came out#will be up as a print during my new shop update this month too :P#i havent been updating much on tumblr but im cooking up something good for this months shop update IM EXCITEDDDDDD
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