Chef

They don't bother to investigate why anything exists the way it does before they start 'disrupting' it...

Chesterton’s Fence

In the matter of reforming things, as distinct from deforming them, there is one plain and simple principle; a principle which will probably be called a paradox. There exists in such a case a certain institution or law; let us say, for the sake of simplicity, a fence or gate erected across a road. The more modern type of reformer goes gaily up to it and says, "I don't see the use of this; let us clear it away." To which the more intelligent type of reformer will do well to answer: "If you don't see the use of it, I certainly won't let you clear it away. Go away and think. Then, when you can come back and tell me that you do see the use of it, I may allow you to destroy it."

Don’t change something until you understand why it is there in the first place.

The Last Man on Earth.

H

Duval!!!

Hey since no one apparently answered you:

In baking, you typically have “dry” ingredients and “wet” ingredients.

Sugar is considered a wet ingredient in the world of baking. In chemistry parlance, it’s hygroscopic so it is mixed with other wet ingredients before adding the dry ingredients.

Gatekeeping is whack. It took me 60 seconds to give you the real answer.

“If I can’t have it, no one can.”

Internationally shipping pieces of shit only costs 10% in tariffs.

See when a mommy something and a daddy something love each other very much, they do a special kind of hug.

I want to go to there.

is a great song by Strapping Young Lad.

The sheriff is near!

I make this cream-based Cajun chicken noodle soup. It’s bonkers good with a slight afterburn counterbalanced by the cream. 11/10 amazing.

When I’d make it for the restaurant, we’d go through half of it just from the staff performing “quality control checks.”