#Cheese slicer board

[pianokantzart]

If You Can’t Stand The Heat

One-shot fic. Don’t know if it qualifies as fluff/angst or hurt/comfort, but ptsd is definitely happening.

Mario and Luigi settle into a new home in The Mushroom Kingdom shortly after their victory over Bowser. Both try their best to embrace the new normal, but both have their own struggles wrapping their heads around everything they just survived.

Now posted on AO3: https://archiveofourown.org/works/46686196

______________________________________

Luigi never had a kitchen to himself before. The moment he and his brother declared themselves homeowners, his entire family, near and far, pitched in to make sure they had everything they needed. The kitchen especially was stocked with all their hearts desired, as everyone in the family had a spare something: cutlery, spatulas, measuring spoons, cutting boards, cheese graters, rolling pins, crock pots, meat tenderizers, bread machines, pitchers, pots, pans, knives, blenders, choppers, slicers, mixers, grinders, peelers, juicers, shakers… Mario tried to explain that they could stock their own kitchen– the plumbing business was going great, they had money now, but nobody listened. In their own loud, pushy, overbearing way, they only wanted to make sure he and his brother were taken care of. They were family, after all.

While Luigi had always pitched in to help cook for big events and celebrations back in Brooklyn, the kitchen was his mother’s domain, kept pristine, efficient, and orderly. She was an unstoppable machine that churned out three multi-course meals a day, all made from scratch. She worked hard, poured her whole heart into every detail, and always made sure everyone was fed and taken care of. Luigi was often told– sometimes condescendingly– he took after his mother, but to him this was no insult. Quite the opposite. At last he had a kitchen of his own, and though he was cooking for a household of two rather than nine it felt like no less of a responsibility, especially given the way Mario had been for the past few days. To anyone who hadn’t lived with Mario his entire life, he seemed fine. Better than fine. He behaved like his usual self, head raised high and a spring in his step, ready to take on the world. Nobody else knew how little sleep he was getting, sitting up in bed while looking back and forth between his brother and the window like a newly-hired guard dog, waiting for the worst. Nobody else saw how his whole body shifted into a fighting stance at the slightest hint of trouble, the worry in his eyes every time Luigi stepped away for longer than a minute.

For as long as Luigi could remember, Mario treated his own life with reckless abandon while treating Luigi’s like it was more valuable than the world itself. It was only two weeks ago that they nearly lost each other, and then found each other, and then saved each other by the skin of their teeth. Luigi, feeling a little guilty, was dead set on seeing to it that all was made right again. He was happy to stick close to his brother for as long as needed, stay up talking for long hours into the night, and manage the plumbing business whenever Mario finally felt calm enough to fall asleep (no matter what time of day it was). But more than anything he kept their new house clean and organized, intent on ensuring every square inch of it truly felt like home– a safe haven where nothing could hurt them. 

Of course, their first home-cooked meal would be a major milestone, and what better way to launch their kitchen than with an old-fashioned Italian pizza? Luigi layered the sauce and the mozzarella on the freshly stretched dough while the oven preheated, singing “Che La Luna” to himself while Mario sat in the living room, trying to beat the first boss of Kid Icarus.

“You sure you don’t want any help, Luigi?” “I said I’ve got this!” Luigi called back, pausing his singing as he added fresh basil leaves and a sprinkle of salt. “I’m almost done. Dinner in five!”

Luigi plucked up the pizza peel by handle and headed toward the oven, pleased with his handiwork. He picked the tune back where he left off, taking a moment to twirl proudly in his apron as he crossed the kitchen floor. “C' 'na luna mezz'u mare Mamma mia m'a maritare!…” He carefully held his creation in his right hand as he leaned down and opened the oven door. “Figlia mia a cu te dare Mamma mia pensace-”

The blast of heat hit him. Luigi suddenly stopped singing. He had been so lost in his own thoughts… he didn’t even expect the oven to feel like this, five hundred degrees fahrenheit slamming against his cheeks like a heavy blow. Blindsided by the sensation, an uncontrollable tremor slowly overtook him, the pizza he had so carefully prepared falling out of his hands, clattering to the tile floor.

“Lu! You okay?” Luigi didn’t hear Mario’s voice. The comforting presence one room over disappeared under an ocean of fear that crashed down upon him, suffocating him. The cozy kitchen, the golden light of evening streaming through the open window, and the smell of yeast and flour evaporated under ash and sulfur, boiling magma lapping at his feet and red-hot iron bending beneath his hands. His heart pounded so hard he felt like it was about to burst, blood rushing to his head and turning his mind inside out while it desperately attempted to grasp reality… This wasn’t real! It was over! He was safe! He was home! He… Heat. He was trapped. He was burning. Luigi leapt back from the oven, hitting himself against the island table as he fell. Hard stone, sharp claws, bony hands, crushing scales, falling debris. Heat. Oppressive, inescapable as death.

“Mario!” Luigi screamed his brother’s name on instinct, unaware he was already in the doorway, rushing to his side.

“Luigi! what’s wrong?” Mario took hold of his brother. Luigi tried to wriggle out of his grasp as though his life depended on it. He shook violently, pressing his hands tightly to his face as he screamed again, voice cracking with terror and desperation. 

“Mario!”

“I’m here Lu! I’ve got you!” With some effort, Mario managed to force Luigi’s hands away from his face. He held Luigi’s cheeks and looked into his eyes– they were wide, tearful, looking past everything toward some undisclosed horror in the middle distance. At last they shifted, returning to the present world, settling upon the face in front of him. He shivered terribly, his breathing shallow, his brow soaked in sweat as recognition finally dawned on him. “… Mario?”

“I’ve got you.” Mario pulled Luigi close, pressing their foreheads together as they sat on the kitchen floor, surrounded by a mess of trampled dough and scattered flour. “I’m here. I’ve got you.” Mario repeated softly, “You’re okay. You’re okay. I’ve got you.”

________________

That night, they had ice cream for dinner. Mario stood in the living room in front of the coffee-table-turned-dessert-bar, and split a tub of butterscotch-caramel between two dishes, topping them with mounds of whipped cream, sprinkles, and cherries. Luigi sat on the nearby couch, wrapped in a quilt, watching his brother divvy out the icecream from a carton that still had the smudged remnants of “Mario’s! Do not touch!” written on the side in sharpie, hastily scratched out at the last minute. 

“You want pecans too?” Mario asked, already popping open the tin. Luigi nodded, tightening the blanket a little further around his shoulders. His hands still shivered as he took the bowl from his brother. He was quiet for a moment, taking a few bites of the ice cream, fighting down another wave of tears that tried to bubble to the surface even now that the worst of the attack had left him. He was miserable. Exhausted. Defeated. “I feel so stupid.”

“You shouldn’t.” Mario sat on the couch, shoulder-to-shoulder against his brother while holding his sundae in his lap. “This is normal, I think. I mean... you went through a lot.”

“You didn’t fall apart like this.” Luigi whined, “You went through a lot too.” “What I went through is different.” Mario retorted, stirring his sundae into a brown, chocolatey slurry with his spoon, “I wasn’t alone like you were. Even from the first moment I landed in The Mushroom Kingdom I had Toad watching my back. You didn’t have anyone.”

Luigi didn’t say anything, he just looked at his older brother. Mario was right, but he didn’t like how guilty he looked while saying it. It wasn’t his fault that they got ripped in separate directions, it wasn’t his fault they ended up where they ended up. He did everything he could. He did amazing, all considering. 

“Do you want to talk about it?” Mario asked, breaking the silence between them. “You know… what happened to you while we were apart?”

Luigi took a bite of his ice cream to buy himself time to consider his response. The answer was no, of course, even though Luigi knew talking about it would be good for him. He dreaded the thought of putting his experience into words. Even in the daylight hours, when all was well and the world was as it should be, merely thinking about The Dark Lands made his chest hurt and his hair stand on end. “Can I talk about it tomorrow?” “You can talk about it whenever you like,” Mario assured. He reached his free hand over to Luigi’s shoulder and tugged him into a playful side hug. “You’ve been here for me Lu, but don’t forget I’m here for you too! and I’m gonna keep being here, every step of the way. That’s a promise.”

Luigi smiled. Tears welled up in his eyes, far from the fearful tears that had plagued him moments before. “Mario…” Luigi set his ice cream down on the coffee table in front of him, rubbed his tears away on the palm of his hand, and plucked his little-big brother up into a bear hug. Mario barely had enough time to put his own ice cream down safely before being yanked into the embrace. “…We’re a mess.” Luigi chuckled, sounding happy at last. The shivering was almost gone, his breathing was steady, and his heartbeat was almost normal. Mario noted each of these things while he was pressed against his brother, and couldn’t help but smile as well. He’d be okay. Whether Luigi knew it or not, he was strong as either of them. It would take a bit of time, but they were going to be okay.

“Yeah.” Mario laughed, resting his chin against his brother’s shoulder, “we sure are.”

[lambsouvlaki]

Moments in Between - Ham, Cheese, & Tomato

Characters: Jason Todd x fem!OC

Rating and warnings: G, no warnings

Summary: Jason & his Definitely Not Girlfriend volunteer at a community kitchen making sandwiches. Shenanigans ensue.

Masterlist

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Jason scowled and carved another piece of ham on the industrial slicer. The tranquil peace was shattered, the contentment of good work done well lost. 

Across from him Andy tried and failed to stifle her giggles. Her face was scrunched up adorably. 

Maybe he wouldn’t mind so much if she weren’t so fucking cute about it. 

“There he goes,” she said, holding her breath.

On her phone screen a youtube video played, drone footage of the Red Hood getting his foot caught on the edge of a building and face planting on the roof.

She burst into laughter once more. She was almost in tears.

Jason sliced another piece of ham and tossed it down on the upturned sandwich. 

“You are falling behind on the tomatoes,” he snapped. 

“I was ahead of you anyway,” she said, closing the sandwich without looking and putting down the ingredients for the next. 

It was five in the morning and they were helping out at a community kitchen. His arm was still in a cast and he was antsy enough to need distraction. Andy had suggested volunteering as a joke, then they had both egged each other on right up until they were writing their names down and getting assigned a time and place. 

Now they stood in hair nets and plastic gloves, in an old but clean kitchen making three hundred sandwiches. 

Andy clicked the replay button. They were, unfortunately, well ahead of schedule. 

Jason considered snatching her phone and throwing it into the tub of mayonnaise. No, she’d fish it out and watch it thirty more times just to rub it in. 

He considered dangling whoever sent her that video off the edge of a roof. Upside down. In their underwear. 

“I don’t see why it’s so funny,” he said. “That could be a really dangerous injury. Maybe he broke his ankle and he’s in hospital right now. Or maybe Black Mask’s goons shot him in the head and you’re laughing at a dead man.”

“This video is from a year ago.”

It looped again. He could hear the crunch of his own boots slipping. The ‘oomf’ of impact. 

The sniggering. Dear Lord, the sniggering. 

“Didn’t you meet him, once?”

“Yeah he saved my life.” She wiped away a tear. “Scariest motherfucker I have ever seen.”

He looked at her. “Really?”

“No footage really does him justice.”

“You don’t look very scared,” he said evenly. He slowly sliced another piece of ham. 

A wide grin spread across her face. “Well, he’s not looking, I think I’m safe.”

The temptation to do some very stupid rose within him. He scowled at the deli meat in his hands and called upon his great reserves of restraint. 

“Besides,” Andy said, giggling again, “it’s important for us all to remember our protectors are human. So we don’t take them for granted.”

“I’m sure he’s feeling very appreciated.”

She looked at him funny. 

“Why do you care?”

“Those tomatoes are not getting sliced.” He pointed at her chopping board and knife. 

Her eyes narrowed. “Do you know him?”

“Tomato!” He slapped a piece of ham down. 

“Ham!” She shrieked in return, slapping the next piece of bread down. 

“Tomato!” 

“Ham!”

“Would you two stop yelling sandwich ingredients at each other?” the organiser called from down the hall.

Andy jumped and Jason hiked his shoulders up. 

“Yes, Miss Silvie,” they called in unison, and meekly returned to their work. 

Andy smothered a giggle. 

Jason mouthed ‘tomato!’ at her. 

Next>>

[tastesoftamriel]

I’m not much of a cook, but I am an aficionado of food *gadgets.* What are some unique or semi-unique devices to each culture for their own cultural cuisines?

Optional: those Dwemer had so many devices, has anyone found anything confirmed to be for food prep?

What's a kitchen without a few doodads with very specific uses? While nobody is quite as advanced as the Dwemer (some scholars dispute the discovery of a soul gem-powered contraption that could be a head massager or an egg beater), here are a few kitchen gadgets that might make your cooking experience a little easier. Warning: magicka not included.

Altmer

From fish knives to snail forks, there is no end to the High Elf cutlery drawer. Of course, the one utensil nobody asked for yet we somehow got anyway is the kelp spiraler. Semi-dried sheets of kelp are inserted, and noodly kelp bits come out the other end. These noodle alternatives are nice enough, but kind of chewy and very specific to a small number of Altmeri dishes. Very niche.

Argonians

Coconut graters are essentially large boards with nails on them. It's that simple, but therefore a little dangerous, so watch out for your fingers! Grated coconut meat is used in all sorts of Argonian cooking, and is also pressed to make coconut milk.

Bosmer

Milk frothers are a very specific tool that the Bosmer love using to froth their milk and cream for drinks and soups. They are generally in the form of enchanted rods that simultaneously heat and bubble the milk, which is much easier than the old fashioned technique of blowing a straw into a heated cup of milk while whisking.

Bretons

There's something delightful in the simplicity of a cheese wire cutter, a tool popular among High Rock's delis, cheesemongers, and particularly cheese-enamoured homes. It's the perfect slicer for any type of cheese, both soft and hard.

Dunmer

Tea filter pots are definitely a Dunmer thing, and are used for distilling tea and tisanes while cooling them down to the perfect temperature for drinking or icing. Simply pop your tea into the upper chamber, add hot water, and wait for it to trickle down into the bottom pot.

Imperials

Speaking of cheese slicers, the Imperials have one of the most important kitchen tools in my opinion. The humble cheese planer is a handheld tool that slices firm cheeses into precise, thin slices. Made of metal, these slicers are mandatory when slicing off any block of cheese respectfully.

Khajiit

There's a rolling pin for every occasion in Elsweyr. Whether it's for imprinting dough with beautiful patterns or rolling it thin and perforated for crispbread, you can bet there's a specialised rolling pin out there for every baking need.

Nords

Everyone has heard of Chef Donolon's legendary enchanted mixing bowl, created in 2E. The famous Nord pastry chef attributed his legendary bakes to his magical bowl, and while it is possible to follow his recipes, they just don't have the oomph reported by patrons of the time. I refuse to discuss the success of a heist concerning said enchanted mixing bowl, and attribute my particularly excellent baking to time and skill.

Orcs

There's nothing quite like a mortar and pestle to smoosh, crush, and blend! Generally made from solid granite, the favoured Orcish kitchen tool is useful, versatile, and a must in every kitchen. From herbs and leaves to meat for patties, the humble mortar and pestle is the quintessential Orcish kitchen tool.

Redguards

Coffee kettles are a necessary part of Hammerfell life, and are said to have Dwemer origins. These ingenious little kettles prepare the perfect amount of coffee, of a high quality, every time. Simply fill one chamber with coffee grounds and the other with water, leave on the fire for a couple of minutes, and when it starts to whistle you have coffee! The resulting brew is always rich and flavourful, and never burnt or watery.

[tealingual]

Kitchen utensils in Swedish

En sked - spoon En gaffel - fork En kniv - knife En ätpinne - chopstick En tallrik - plate En skål - bowl En glas - glass En mugg - mug En kopp - cup En stekpanna - frying pan En kastrull - saucepan En slev - ladle En visp - whisk En stekspade - turner En tekanna - teapot En tekopp - teacup  Ett tefat - saucer  Ett rivjärn - grater En skalare - peeler En osthyvel - cheese slicer En skärbräda - chopping board En bakplåt - baking tray En kavel - rolling pin En måttkopp - measuring cup Ett förkläde - apron En ugnsvante - oven mitt En grytlapp - pot holder

[vwrtlz]

The smell of sauteing mirepoix is fucking heavenly. This shit is about to Pop Off and I don't care that I'm only now finishing the prep work because hand cutting 9 pounds of onions would have taken forever no matter when I started and now I have half an hour before I can throw everything else in the pot and let it simmer till the wee hours of the morning.

Here's the recipe, with the numbering all kinds of fucked up because the original recipe I copied and pasted from was really poorly organized so I edited it and got too lazy to fix the numbers.

In lieu of a long-ass story about how I found this pasta recipe on Instagram (although it is a long-ass post, but hopefully it will be informative, especially for neurodivergent people who hate recipes) and decided it sounded insane enough to try. It takes a LONG TIME TO MAKE. It is EXTREMELY TEDIOUS. It is WELL FUCKING WORTH IT. Get used to me nutting about it, cuz the smell is filling my apartment as I write this and I'M AT HALF MAST just thinking about that first test bite.

For my spoonies in the audience of like zero people, you can save a lot of effort with a food processor and an instant pot but you still have to cut an entire bag of onions small enough to fit in the Food Hole™. It surprisingly doesn't use up *that many* dishes (big bowl for onions, small bowl for the carrots and celery, cutting board for everything, knife, tongs, big pot with a lid for the sauce, wooden spoon, small pot for the pasta, maybe a cheese grater if you buy full wedges) considering how much food you end up with (about a week's worth for one adult), and it's seriously unbelievably good. Imagine the rich savory chunky flavor of French onion soup, but instead of serving it in a hollowed out loaf of bread, it's served inside a million hollow noodles that soak up the sauce and also there's big hunks of beef that have been braised in onion juice for four hours until they literally part ways from the bones like a multistage rocket of flavor jettisoning its fuel tanks as it burns for Onion's Belt (that's a Food Pun).

Anyway. Here goes.

Pasta alla Genovese

• 1 1/2 Lbs of bone-in beef short rib

• 4 Lbs of Onions, Sliced

• 1 Carrot, Diced

• 2 Celery Stalks, Diced

• 2-3 Tablespoons Olive Oil

• 2 Cups of White Wine

• 1 1/2 Tablespoons, Tomato Paste

• 1/2 Pint of Cherry Tomatoes

• 6-8 Fresh Basil Leaves

• 1 Bay leaf

• 1/2 Cup of Pecorino Romano, Grated

• 1/2 Cup of Parmigiano Reggiano, Grated

• 1 Lb of Cut Ziti (or any pasta with a hole in it to soak up sauce, ziti can be kinda hard to find but regular ol' elbow macaroni is amazing)

• 1 BIG FUCKIN POT. (I've made a double batch that nearly filled up a 12qt stock pot, it starts out big and cooks down small)

1. Chop the onions, carrots, and celery as finely as possible. The more surface area we can expose, the more liquid will leach out to cook the beef and the more absurdly delicious the sauce will be when we're done. Using a food processor can save some labor, but it does just kinda Fruit Ninja the vegetables at random so it isn't exactly uniform. A mandolin slicer is also nice, but for fucks sake be careful with your fingers.

2. Cut the cherry tomatoes in half. Or don't and just mash them up against the walls of the pot while you're stirring.

8. Pat the beef dry and season well on all sides with coarse sea salt or kosher salt.

9. In a BIG fuckin pot, preheat on high then add enough olive oil to coat the bottom of the pan, then add the beef. Once it's browned on all sides (give each surface about 1-2 minutes depending on how hot the oil is), remove the beef and put it somewhere else. I just use the cutting board. It won't be out of the pot for long, you just don't want to overcook it.

10. Add the carrots and celery to the pot along with a handful of your onions and sauté the vegetables until they begin to brown.

11. Add the tomato paste and stir it in. Tomato paste is apparently not traditional (sorry to all the people who speak Italian) but it increases the Visual Deliciousness. Then throw the beef back into the pot, stir everything together and once the bottom of the pot starts to get brown again, deglaze the bottom with the white wine. Then let that simmer until it's reduced by about half and starting to thicken.

12. Add a bay leaf, then throw in the enormous heap of onions and the cherry tomatoes. Season with a decent amount of salt, stir everything up, and pack it all down like you're making a delicious sand castle.

12. Let everything steam for a few minutes, then stir the onions up a bit as they collapse and release the juice. Give it a few minutes, then give everything one more stir, set the flame down to low heat and then set a timer for half an hour.

13. Stir every half hour for two hours.

14. Remove the lid and continue simmering and stirring every half hour until the meat fully breaks down (it will eventually separate from the bones by itself as you stir, but don't pull them out yet) and the sauce has thickened. It should look more like sauce and less like soup. If it dries out too much, feed it a little water at a time to keep it from burning. Taste for seasoning and adjust if needed.

15. After 4 total hours of cooking (at minimum, this follows Soup Rules. Longer = More Deliciouser) the sauce is ready to serve. At this point you can either remove the bones or leave them in the sauce to keep soaking all that delicious flavorful marrow. Usually by the time I'm done eating a massive bowl of pasta and rich meaty stew I'm in full Bear Mode and I just wanna sleep for 100 hours, so I'll just leave them in the sauce and fish them out of my bowl when I'm spending the next week eating it.

~The Next Day~

15. Cook the ziti. The original recipe has this whole process that partially cooks the ziti and then you finish cooking it in the sauce, but it's probably not necessary, and while I think the next step is also unnecessary and could probably be done ahead of time, I'm including it for the sake of accuracy.

16. Transfer about a cup of sauce per person to a saucepan and melt some butter into it. Once the sauce is hot, add the cooked (or if partially cooked, 7 ½ minutes instead of 9) pasta to the sauce. If you're doing the weird partial cook method, add some of the starchy pasta water and let it cook for another two minutes. If not, it's fine, you probably won't notice a difference. Just mix it all up until it's all hot, then slowly stir in the grated cheese. The slower you do it, the more thoroughly it will dissolve into the sauce and you'll be less likely to end up with a huge glob of melted cheese on the end of your spoon. Then again, I've never been upset to find a huge glob of melted cheese on the end of my spoon, so do whatever makes you happy.

N+1. Garnish with some basil. Eat.

N+2. Cream your jeans.

N+3. Tell everyone you know about this recipe, safe in the knowledge that your dedication to meticulous onion slicing will ensure that no one will ever try to make it and look at you like you're some sort of demented food witch.

Post-script: This is probably more of a "wintertime" meal, but it is also a very good comfort food any time. I'm no good at handling other people's grief and sadness, but this recipe is basically shorthand for "I will perform tedious manual labor until my hands and arms and back are sore just to create something that might make you smile for a few minutes" and my probably-autistic ass uses it as such. When in doubt, everybody's gotta eat, so it might as well be a home-cooked meal from someone who loves you enough to make it for you. Plus it's a thick, hearty stew-like sauce full of indescribably tender beef that you serve with pasta and melted cheese. It's basically liquid serotonin.

[seancamerons]

So I'm just really happily rewatching the oc. It is a magical experience! ✨️ I find myself using expressions like unbeatable combination, schmear more than I admit. As of earlier this week I have been craving bagels and need to get myself a cute little slicer cutter and some cream cheese and some lox but it is pretty funny.

And best part I got my bfs sister interested and she is converted! Seth is her favorite. We are midway through season 2. Now, she won't watch Dawson's or Tree Hill, but she did give Degrassi a chance, but lost interest after a certain point (sometime in s5, I can't really blame her.) Maybe she will be saved from season 6 new!Sean so she dodged a bit of a bullet lol.

I at least got her into the The OC which she loves (thank god!) as well as Friday night lights, stranger things, breaking bad and mad men.

We are a trio of show people, and we also like card and board games. We have so much fun. C has excellent taste in shows overall but I'm glad I got to show my faves and her, and I have common faves as well. We wish twin peaks was on streaming so we can show it to tj. She's like a sister to me.

And like my bf was a Saved by the Bell and Seventh Heaven stan before I came along, and now he loves breaking bad degrassi and the oc and one tree hill, gilmore girls and more. I'm so proud of him and he loves and is super invested in the characters, couples/ships and makes predictions and looks forward to watching with me qnd i try to remain tight-lipped on spoilers on things i know. All in all, he'd fit right in here, I swear. Sometimes we don't always finish our shows bc we take on too many and we tease each other about that. I'm so glad we are together. I'm so happy and grateful for that. People day couch potatoes like its a bad thing but we don't just sit in front of TV that's usually an evening thing. We have jobs and lives friendships and interests isolated from each other. In October, 3 past three years have flown by, and it's been an amazing three years of happiness love and just wonderful unexpected and joy. New traditions, beginnings, excitement, films, TV, and I wouldn't have it any other way. It is truly the best. I love that real and special love I'd been longing for since for friggin' ever. I can't see myself with anyone else. I don't want to. He is everything. 🥰

To close, I love shows. I love television. I love tv romance friendships dybamics. Television brings families and friends and people together. It's a beautiful thing. 😍 📺 im a firm believer in sharing shows being a love language. For example, if I gush about my favorites and you let me, you are my people. If I share my feelings and favorite shows and all just know you're so important to me.

Thanks for letting me gush on your dash about a friggin lovefest of my shows and ongoing appreciation for characters and romances spanning pretty much forever and ever bc I'm a romantic and I love it!

Even when I'm sad or it's sad I still love it. Smile through the tears. Television has been around for what? 50 years, 60 years? Whoever invented tvs and streaming too you are a damn magnificent genius and bastard at the same time. Thanks writers, thanks directors, thanks for costuming, hair, editing, and all you who make shows possible youre so appreciated. Thank you for the entertainment.😊

[nimblermortal]

Happy Stabby Day!

These are my knives :)

Chef knives

Features: My favorite darlings, and honestly the ones I wanted to talk about. These are Zwilling Pro, 38417-180 and 38401-180, and it makes me happy they are from Zwilling because they are twins. On the right is a standard chopping chef knife. Note the deep base after the handle, straight belly, and pointed tip in case you need any sharp stabbing motion - though if you're doing much of that, you want another knife. It has a gorgeous heavy chopping sound as you work through an onion, or even a butternut squash.

On the left is my beautiful freaky nerd of a chef knife. It can in principle do anything the chef knife can do, but it's really made for mincing. Note the rounded belly and strange angle at the tip - the belly makes it rock on the cutting board, just a bit, so it's perfect for things like mincing garlic, and the tip changes the weight and makes it readily identifiable. I adore this knife.

Lesson: Learn whether you are a chopper or a slicer in the kitchen, and choose your knives accordingly.

Would I Take it to the Senate in 44 BC: Not a chance. These are made for chopping on a cutting board, and they would not stab in a satisfying fashion.

Hyacinths knife

Features: Wide girth, nearly straight blade, excellent weight if you want to julienne vegetables which Hyacinth frequently does, and the key feature: the rounded bottom edge at the 'point', which allows him to scoop. The slight rounding on the blade allows rocking similar to my twins, but the overall flatness allows him to chop big things in a straight motion whereas mine can only chop. He's also a big fan of the width of the blade for scooping finished products and carrying them on the top.

His actual favorite is a really terrible older knife his grandma gave him, same shape bit a wider yet blade and a more exaggerated rounded end, which doesn't keep its sharpness and the handle keeps falling off.

Lesson: Fancy nice knives keep their edge better.

Would I Take it to the Senate in 44 BC: No It doesn't have anything like a stabbing point. Unless you want to chop Caesar up after stabbing him, this is not the right tool.

Meat knives

Features: Long, narrow blades slice better. If you're a slicer, you want a chef knife that is closer to this shape. I abandon my beloved knives for these fellows when I'm turning large pieces of meat into bite-size chunks, especially if it's chicken. Slicers move better through meat than choppers, and the sharp point helps you get that initial grip.

Honestly I'm not actually a knife person and I don't know what the difference between these shapes is. Chime in if you know!

Lesson: Slicers work better for meat.

Would I Take it to the Senate in 44 BC: This would be my knife of choice if concealment were not an object. Nice sharp point, fine slicing blade, works great on meat - my only concern would be if the violence and stabbing would damage a long blade, or even break it.

Paring knives

Features: Short flat blades for a lot of easy control and leverage. These are fruit-and-cheese knives, where you can hold the object and the knife in your hands and work with them without a surface. Or with one! Detail work, peeling an apple... they also are just smaller and seem easier to clean, so I pull them out for small tasks. (The black one is a Wüsthof we've had since I was a child, and dirty from cutting cheese.)

For a tomato, mind, you'll want either a very sharp knife, or a serrated knife. Cheap bread knife does wonders on that slippy tomato skin.

Lesson: Short knives give more control and enable airborne cutting

Would I Take it to the Senate in 44 BC: Absolutely, if concealment were an issue. Almost all of the advantages of the meat knives above, with much reduced power, but very easy to hide up a sleeve. You could even let it be visible if you're carrying, say, an apple - there's a presumable use here.

Swiss army knife Patrick's dad gave me

Features: ...everything? Downsides: nothing works perfectly. But it's got short blade, long blade, saw blade, tin opener, bottle opener, wine opener, tweezers (barely visible, with the gray hilt by the toothpick), toothpick, fishing? hook?, scissors... If there's more I just haven't found it yet.

Lesson: If you lose your pocket knives constantly, you are allowed to get another one. Knives pass into our lives and out of them - in the case of Julius Caesar, sometimes very rapidly.

Would I Take it to the Senate in 44 BC: I'd have it on me already in case the occasion arose!

[cwcontentcreator]

100 Quirky Fun Life Hacks

1. Use a paper clip to fix a broken zipper pull.

2. Freeze grapes to chill white wine without diluting it.

3. Store bed sheets inside their matching pillowcase.

4. Use a trousers hanger as a cookbook holder.

5. Put a wooden spoon over boiling water to prevent overflows.

6. Use muffin tins for condiment assortments at BBQs.

7. Place a rubber band around an open paint can to wipe your brush.

8. Use nail polish to differentiate keys.

9. Cut soft cheese or cake with unscented dental floss.

10. Use a squeegee to remove pet hair from furniture.

11. Put pancake mix in a ketchup bottle for a no-mess experience.

12. Use old newspaper to deodorize food containers.

13. Clean your keyboard with sticky notes.

14. Use a can opener to safely open blister packs.

15. Amplify your phone’s speaker with a cup.

16. Use ice cubes to remove furniture indentations in carpet.

17. Use a banana peel to shine shoes.

18. Put a dry towel in the dryer to speed up the drying process.

19. Use a hanging shoe rack to organize cleaning supplies.

20. Use toothpaste to clear up hazy car headlights.

21. Drop Alka-Seltzer tabs to clean a toilet.

22. Freeze aloe vera gel in ice cube trays for sunburn relief.

23. Store ice cream in a zip-top bag to keep it soft.

24. Use a bread tab to hold your spot on a roll of tape.

25. Thread a necklace through a straw to prevent tangling.

26. Blow-dry your mirror to prevent fogging.

27. Use a pool noodle to fill your mop bucket.

28. Use a tennis ball to hold pens or as a towel holder.

29. Clean sneakers with toothpaste.

30. Use a lint roller to clean out your purse or backpack.

31. Use a pasta ladle to measure one serving of spaghetti.

32. Use a pillowcase to clean ceiling fans.

33. Place a rubber band around an open paint can to wipe your brush.

34. Use a post-it note when drilling to catch dust.

35. Wrap gifts with fabric for reusable wrapping.

36. Flip a toaster on its side for grilled cheese.

37. Prevent pot boiling over with a wooden spoon.

38. Infuse olive oil with garlic for instant bread dip.

39. Freeze lemon slices and water for instant refreshing drinks.

40. Use a hair straightener to iron collar edges.

41. Cook two pizzas at once by cutting them in half and laying them flat.

42. Use a microfiber cloth to clean your glasses with vinegar.

43. Use a carabiner to carry multiple grocery bags.

44. Freeze a sponge in a zip bag for an ice pack that won’t drip.

45. Write with a whiteboard marker on appliances to track perishables.

46. Use an egg slicer for equally sliced mushrooms.

47. Put a damp sponge in the microwave to disinfect it.

48. Layer scented dryer sheets between sheets for a fresh bed.

49. Soak a sponge in water and soap, freeze it for a DIY ice pack that cleans.

50. Use binder clips to fix a broken keyboard foot.

51. Make a tablet stand from a cutting board and a scrunchie.

52. Stash emergency cash in a ChapStick tube.

53. Plant herbs in a wine rack with glass jars.

54. Organize cables with binder clips on a desk edge.

55. Clean blender by blending water and soap.

56. Stuff newspaper in wet shoes for quick drying.

57. Use a muffin tin to serve condiments at a picnic.

58. Turn a magazine holder into a shelf by mounting it sideways.

59. Keep apple slices from browning with a rubber band.

60. Use a plastic bottle as a makeshift watering can.

61. Drop a few marshmallows into brown sugar to prevent hardening.

62. Clean your iron by ironing salt on wax paper.

63. Use a vegetable peeler to slice cheese thinly.

64. Sharpen scissors by cutting fine-grit sandpaper.

65. Use crayons as emergency candles.

66. Place a wooden spoon in a pot to prevent boiling over.

67. Make your own ice pack by freezing dish soap.

68. Organize your closet by hanging bags with shower curtain rings.

69. Keep cords organized with bread tags.

70. Use a colander to evenly distribute powdered sugar.

71. Make a DIY sprinkler with a punctured plastic bottle.

72. Use a wine cork to safely store needles.

73. Store sheet sets inside their corresponding pillowcase.

74. Freeze coffee in ice cube trays for undiluted iced coffee.

75. Use beeswax to waterproof shoes.

76. Use a magnetic strip to organize bobby pins and tweezers.

77. Remove pet hair with a squeegee.

78. Use old CD racks for bagel sandwich holders.

79. Use a potato to unscrew a broken lightbulb.

80. Use a salad spinner to fluff down jackets.

81. Use glasses as a makeshift smartphone tripod.

82. Keep your earbuds in a mint container when not in use.

83. Seal plastic bags with the top of a water bottle; cut the top off and slide the bag through the neck.

84. Convert a cardboard box into a makeshift sled.

85. Turn a plastic bottle into a makeshift piggy bank.

86. Keep a bar of soap in the same drawer as your dirty laundry to keep it smelling fresh.

87. Use old socks as sleeves to protect drinks from warming or hands from cold.

88. Use a wine bottle as a rolling pin.

89. Make a no-sew pet bed from an old sweater.

90. Cut an old milk jug into a dustpan.

91. Use a yoga mat under rugs for extra no-slip safety.

92. Use a waffle iron to make cinnamon rolls.

93. Turn a bread clip into a holder for tapes on a tape roll.

94. Put Vaseline on the end of a nail polish bottle for easy opening.

95. Use a vegetable peeler to make chocolate curls.

96. Use a pill container to organize jewelry when traveling.

97. Use a shower cap to cover the bottom of shoes in your luggage.

98. Use a lemon to freshen up your garbage disposal.

99. Use a rubber band around an open paint can for excess paint wiping.

100. Use clear nail polish to stop a run in your stockings.

[the-real-things-tournament]

0.5mm Pencil Lead

2002 Honda Civic

320 Pack Glitter Gel Pens

A Blunt

A Candle That Smells Like Fragrant Evergreens

A Copy of "The Book Thief" (2005) by Markus Zusak

A Daisychain

A DVD Copy of Over the Hedge (2006)

A Train

Ace of Spades Playing Card

Adderall

Adipose Plushie

Adorable Cow Creamer

Airpods

An Innumerable Amount of Lost DS Styli

Animal Shaped Rubber Bands

AP French Exam Packet

Argon (The Element)

Aviator Goggles

Baguette Body Pillow

Battery

Bead Maze

Beaded Curtain

Beanbag Chair

Bed

Beehive

Best Rock

Big Drinking Fountain

Black Out Curtains

Blanket

Blue Jeans

Blåhaj/Ikea Shark

Bread

Bright Orange VHS for the Rugrats Movie

Broken Alarm Clock

Bubble Toy

Bucket

Bur Oak Tree

Buttons (for clothes)

Can of Beans

Cast Iron Pan

Cat Collar With Bell

Chalk Boards

Cheese Grater

Chew Necklace

Chicxulub Impactor

Claw Hairclip

Clip-On Earrings

Clock

Coconut Broom

Colored Fairy Lights

Comically Oversized Lollypop

Construction Cone

Contraception

Crane Machine

Crayons

Dead Baby Possum Killed by Chihuahua (RIP)

Digivice V-pet

Dildo

Dirigible

Dirty Glass Bottle You Find In The Woods

Disinfecting Wipes

Dice

Dragon Ball Z Volume 4 (Manga Paperback)

Drinking Bird Desk Toy

Earth

Egg Slicer

Elementary School Yearbook

Empty Pizza Box

Every Basket

Every Knife

Eye Mug From a School Ceramics Sale

Fake Dictionary Lockbox

Fancy Showerhead

Fantasia 2000 VHS Tape

Fencing Mask

Ferrofluid

Finger Cymbals

Finger Cymbols

Fingerless Gloves (made of wool)

Flower Bush By The Pavement On The Street

Four Seasons Puzzle

Froggy Chair

Furby

Furby

Garden Gloves With Claws

Garlic

Gendang

Generic Paw Of A Monkey

Geode

Glow in the Dark Celing Stars

Glow Stick Liquid

"god i wish that were me" Screenshot

Golden Acorn Statue

Googly Eyes

Guitar

Half An Onion

Halloween Skeleton Decoration

Hand Mixer From The '60s

Haunted Callie Calamari Doll That Drinks All Your Pepsi and Calls You a Bitch

Heart-Shaped Glasses

Holly the Dragon Beanie Boo

Homemade Hand Sanitizer

Hurdy Gurdy

Ice Cube

Ice Maker

Japanese 5 Yen Coin

Kids Watercolor Set

Kitchen Sink

Knockoff Garfield Plush

Knäckebröd

La Croix Sparkling Water Pamplemousse

Late Night Infomercials

Lavender Scented Candle

LEGO Spring 2007 Catalog

Lightning McQueen Crocs

Lindt Gold Bunny

Lint Roller

Lip Smackers Watermelon Chapstick

LNER Peppercorn Class A1 60163 Tornado

Lobster Ornament

Loch and Nessie, the Loch Ness Monster Ladles (one solid, one with strainer holes)

Loofah

Lun-Class Ekranoplan

Mammatus Cloud

Manatea Tea Infuser

Meat Cleaver

Meat Tenderizer

Mechanical Pencil

Microscope

Microwave

Mini Cuban Flag on Plant

Mini Fan

Monopoly Dog Piece

Mop

NA Mazda Miata (Specifically With Googly Eyes)

Native American Fire Opal Blade

Nebula

Nokia Phone 3310 (2000)

Occlupanids

Old Faithful

One Crouton

One Flavor Blasted Cheddar Goldfish

Onion Chopper/Mini Food Processer

Opalized Fossil

Oumuamua

Our Sun

Paint Tube

Palm Leaf Rose

Paper Crown

Paper Leaves

Paracetamol Tablet

Pencil

Pizza

Plastic Lightsaber

Plastic Play Food Set

Polly Pocket Website (circa 2005)

Popstar Microphone

Potato

"Previously on X-Men" (YouTube Video)

Rainbow Desk Lamp Christmas Gifted By Aunt

Rainbow Pride Flag

Red Bouncy Ball

Rice

Rocking Horse

Roller Skates

Rounde (Sheep Plush Adored by Friend Group)

Rubik's Cube

Russian Nesting Doll

Salt and Vinegar Chips

Sand-Filled Frog Toy Named Floppy

School Chair Attached To Desk

Screwdriver

Seattle Space Needle

Seki Edge Nail Clippers

Sewing Pin

Sharpie

Shoe Insoles

Shoelaces (From The President)

Silver Hoop Earrings

Simply Southern T-Shirt

Single Macaroni Noodle

Siren Percussion Instrument

Slap Bracelets

Sliced Bread

Slinky

Slip N' Slide

Slotted Spoon

Snowman Headband

Solar Eclipse Sunglasses

Soviet-Era Apartment Complex

Spamton Plush

Sparkly DND Dice That Look Like They Should Be Edible But Aren't

Spoon

Squirmles

Squishmallows

Squishy Water Tube Toy

Stained Glass

Stand-Up Bass

Starbucks Coffee Cup

Steel/Metal Pipe

Stick (From the Ground)

Stop Sign

Stuffed Animals

Styrofoam

Subway Employee Hat

Swiffer

Tamagotchi

The Bible

The Demon Core

The Entirely Of Wikipedia Printed Out

The Giant Canadian Rubber Duck

The International Space Station

The Internet

The Kaaba

The Milky Way

The Mona Lisa

The Moon

The Spinx

The Statue Of The Shoe That Almost Hit George Bush

The Tiny Jack Hiding In The Wall Of My Trunk For When I Have A Flat Tire

The Transistor

The Voynich Manuscript

The Wheel

The World Trade Center (WTC)

The Zener Diode

Theremin

TI-84 Graphing Calculator

Tofu

Tom Scott's Best Thing Survey

Torn Apart Skunk Dog Toy

Trans Flag

Tumblr Anon Hatemail

Tungsten Cube

Two Paper Cockatiels On A Wire Stand On My Desk

Umbrella Hat

Unicorn Pillow Pet

Vicks Vaprorub

Vincent Van Gogh's Sunflowers Painting

Vintage Railway Poster

Walkable City

Water

Water Bottle

Water Snake Wiggler

White Boards

White Out

Wind Chime

Wings of Fire Slightly Used Coloring Book

Wireless Headphones

Working McDonalds Ice Cream Machine

www.hasthelargehadroncolliderdestroyedtheworldyet.com

Xbox 360

Yoga Ball

Yu-Gi-Oh Cards

Zipper

Ōdachi

[uniquecatering]

Embracing Efficiency and Precision in the Kitchen: Electric Meat Slicers

Do you want to learn more about our products.Electric meat slicers are powerful kitchen appliances that simplify the process of slicing meats, cheeses, and other ingredients. With adjustable thickness control, they deliver uniform slices for deli-style sandwiches, charcuterie boards, and more. These appliances offer precision, convenience, and efficiency. Check out the blog for more information.

[gadgetsaudit]

Top 5 Meat Slicers are Available in the Market 2023, Check Here the Pros and Cons before make a purchase.

Cutting meats, veggies, cheese, and other foods with a conventional sharp knife may be a laborious, time-consuming task that adds unnecessary work. It is great to have a meat slicer available in your kitchen or workspace since it will speed up the slicing process for you.

One of these practical slicers can be owned by someone who is not a butcher working for a deli. Meat slicers are a helpful appliance to have around the house whether you need to chop a lot of vegetables for dinner, put together a sizeable charcuterie board with a range of cheeses and meats, or cut a large piece of short rib.

The best household and professional meat slicers that are now on Amazon have been gathered by our team.

1. Ostba online electric deli food slicer

Rapid cutting for everything from delicate veggies to hefty gammon steaks is provided by this 200-watt meat cutter. With this food slicer, you can change the blade size and thickness depending on the food you are slicing. Cucumbers, parmesan cheese, and other things may be thinly sliced with the smooth blade.

With one of the two stainless steel knives that are provided, you can slice food with confidence thanks to the deli slicer's lightweight and durable no-slip rubber feet. Simply remove the sliding bar, blade and food carrier to clean the slicer after everything has been served.

Pros

Grippy rubber feet provide stability.

Enduring, lightweight design small to save space

Cons

Blades may fail to stay in position.

Read More: Top 5 Meat Slicers are Available in the Market 2023, Check Here the Pros and Cons before make a purchase.

[crystalgood]

If you're looking for ways to make dinnertime simpler and easier, the ability to quickly and efficiently slice cooked meat is an invaluable skill. But what if you don't have a meat slicer? Fear not – slicing up cooked meat at home doesn't require any special gadgets or expensive equipment; it's all about choosing the right knife for the job and employing some basic cutting techniques. In this post, we'll provide some tips on how to slice cooked meat without a slicer so you can get dinner on the table faster! [caption id="attachment_2105" align="aligncenter" width="1024"] How to Slice Cooked Meat Without a Slicer?[/caption] What Is a Meat Slicer? A meat slicer is a piece of kitchen equipment that can cut cooked meat, cheese, and other food into thin slices. It is typically used in restaurants, but it can also be useful in a home kitchen. Buying the best meat slicer for your needs involves a few factors, including how often you plan to use the machine and your budget. There are entry-level, mid-tier, and heavy-duty models available to meet your needs. Entry-level slicers have smaller blades, lower horsepower motors, and are typically designed for operations that will only be using the slicer for an hour or two per day. These are not recommended for slicing cheese or other high-volume foods and may not offer as many safety and convenience features as higher-end models. Medium-duty meat slicers have larger blades, higher horsepower motors, and are generally intended for operations that will be using the machine for a few hours or more per day. These are primarily used for cutting deli meats and vegetables, but some can also be used to slice cheese. The Kolossal 300 VK BV is a commercial grade slicer that is suitable for all types of meat and sausage. It has a locking system to keep the product in place, allowing it to be sliced smoothly and evenly. It also has a built-in sharpener that can be removed to make cleaning easier. Benefits of Using a Meat Slicer Whether you're making holiday charcuterie boards or just need to turn some leftover turkey into lunch meat, a meat slicer can help save time and effort. Plus, they're an essential kitchen tool for any serious cook who appreciates great food! A good meat slicer will allow you to cut meats into thin slices with a high level of consistency and precision. This makes it an ideal tool for preparing all types of sandwiches, charcuterie and other dishes. It also allows you to choose the thickness of your sliced meat, which is perfect for people who enjoy paper-thin cuts of ham or thicker slicing of aged sausage. Many commercial meat slicers come with a variety of slicing thickness options, which means you can get exactly the right slice size for your dish. Before you buy a meat slicer, make sure it has all the features you need. For example, a blade guard is helpful for preventing injuries and should be included with your purchase. It's also important to choose a model that has a large, easy-to-use on/off button. Additionally, you should choose a model with a blade that's made of stainless steel instead of carbon steel, which will last longer and won't oxidize as easily when used frequently. How to Slice Cooked Meat Without a Slicer? The easiest way to slice cooked meat is with a sharp knife and a cutting board. It takes some practice to get the hang of it, but once you do, you’ll have deli-quality slices in no time. The first step is to choose a good cut of meat for slicing. You should select a boneless cut of meat like flank steak or top round roast. You can also try using a thin ham or turkey breast. To slice a piece of meat, use a sharp knife and apply even pressure. Then, use long, smooth strokes to slice the meat against the grain. Another technique is to place the slice of meat on a cheesecloth or cloth napkin. This will help absorb some of the juices as you cut it. You can also use a meat tenderizer if the cut of meat has tough fibers. This will break these fibers down and make slicing easier.

It’s also a good idea to freeze the meat before slicing it. Meat that is left at room temperature loses its stiffness and can be difficult to cut into uniformly thin slices. This can lead to uneven cuts and a sloppy final result. Steps to Slice Cooked Meat Without a Slicer: When you’re looking to turn a meat dish into something more flavorful without the hassle of going to a deli, thinly slicing your own meat can be the solution. It’s a low-tech way to make delicious cuts of beef, pork, or lamb that taste just as good as the ones you get from the deli, and it requires no special equipment other than a sharp knife and a good cutting board. The key to successfully slicing cooked meat is patience. Start by letting the meat rest for about 10 minutes so it can cool down and firm up enough to hold its shape. Once the meat has cooled down, slice it against the grain using a sharp knife. This will help it become tender and juicy. To get a really nice slice, you can also trim any excess fat off before cutting it. This will make the slices even thinner and more evenly cut. To get the best results, it’s important to use a sharp kitchen knife and lubricate it with cooking oil or butter before you start slicing. This will reduce friction and make slicing the meat much easier. Tips for Successfully Slicing Cooked Meat by Hand: When cutting meat, it's important to make sure that you do so correctly. Slicing meat thinly without a slicer isn't as difficult as it may seem, and with the right techniques you can produce paper-thin slices that are ready for use in any recipe. First, you'll want to identify the direction of the grain, which is the set of lines that run parallel to each other in meat. It's easier to see in tougher cuts like flank, hanger, and skirt steak than leaner tenderloins. Place the cut of meat on a cutting board and position it so that the grain is parallel to the length of the cutting board. Using a sharp knife, cut against the grain by pulling your knife across the meat and applying downward pressure. You can also slice the meat against the grain by making diagonal cuts, but you will end up with thinner slices. This method can be particularly useful when you need to create matchstick-size strips for stir-frying or cubed meat for stews. To keep your sliced meat tender, be sure to thaw it prior to cutting. It's easiest to freeze it partially, but you can also thaw it in the refrigerator for about 45 minutes. Cleaning Methods for Manual Meat Slicers: It is important to clean and sanitize meat slicers regularly in order to prevent foodborne illnesses. While it is challenging to take apart and clean meat slicers, proper maintenance will help you keep consumers safe and pass health inspections. To begin, you’ll need to disassemble your slicer and set the blade to zero. This may require the use of a knife removal tool if the slicer includes one, but check the owner’s manual for details. Then, remove the blade, product tray, carriage, and pusher. Once these pieces are in a sink with hot water and detergent, you can begin to wash them. Be sure to rinse them thoroughly and spray them with sanitizer. After the parts have been washed, it’s time to reassemble your slicer. Make sure to follow the manufacturer’s guidelines for specific parts, such as the center plate and face plate. Then, perform a light cleaning by inserting a paper towel between the blade and the blade guard and working it along the far side of the blade. This will remove any stuck-on food residue from the backside of the blade. You can also wash and sanitize all parts of the slicer, including the housing, on/off switch, food chute, and motor cover. This will get rid of any trapped food residue that could be a breeding ground for bacteria. Conclusion: Slicing cooked meat thin without a slicer can be a daunting task, but it doesn’t have to be. By following the right technique and using the proper tools, you can easily make perfectly thin slices of meat to use in stir fries, sandwiches, or any other cooking purpose.

Calls to action, or CTAs, are part of an advertisement or marketing message that aims to persuade a user to take a certain action immediately. They usually have a short length, a strong sense of urgency, and an action verb such as “buy,” “register,” or “learn more.” If you are looking for ways to boost your conversion rate, try testing out different CTAs on your website or social media channels. Find out which one prompts the most responses from your audience and incorporate them into your next advertising campaign. You can also experiment with different calls to action in your email newsletters or sales messages, as these can improve your conversion rate even further. In summary, a call to action is a critical element of any online marketing campaign. It helps your target market take the next step and convert them into customers and clients. Get started with a call to action today!

[honeybrownhood]

Check out this listing I just added to my Poshmark closet: Christmas Wine Cheese Board with slicer.

[mghistributors]

Don’t hold back your hotel kitchen equipment

List of Equipment:

1. Ovens

When you consider the culinary equipment used in restaurants, ovens are generally the first item that comes to mind. Commercial ovens, on the other hand, are made with higher power outputs and larger capacities for cooking continuously throughout the day.

2. Ranges and ventilation

Ranges are effective hotel kitchen equipment for restaurants, offering the ability to cook a range of foods using either gas or electric heat. They are used by cooks to preheat meals in pans and skillets, boil water, or simmer sauces.

3. Food processors

In busy restaurant kitchens, food processors are a need since they make slicing, dicing, blending, blitzing, and pureeing a variety of foods simple. Making dressings, dips, sauces, or simply slicing vegetables is easy with a food processor. You can get the best quality food processors from the best kitchen equipment supplier in Myanmar “Myanmar Golden Heart”.

4. Mixers

A commercial mixer will likely be required in restaurant kitchens that provide baked goods like breads, cakes, or pizzas. Commercial mixers are made to handle heavier loads of ingredients and more regular use.

5. Slicers

Commercial slicers handle the bulk of the labor and can significantly save prep time for personnel, particularly in kitchens that produce a lot of charcuterie platters or deli sandwiches. The main pieces of hotel kitchen equipment for deli counters in grocery stores or specialty meat and cheese shops are also food slicers.

6. Food preparation counters and cutting boards

Any commercial kitchen needs prep tables, counters, and cutting surfaces, which come in a variety of sizes. Select stainless steel for your prep surfaces because it resists corrosion, won’t absorb bacteria from food or meat juices, and can tolerate the abrasive cleaning agents used in commercial kitchens.

7. Freezers and refrigerators

A refrigeration system of some kind is necessary in every commercial kitchen. You can’t keep ingredients and prepared foods fresh without a refrigerator. Additionally essential for inventory control are freezers.

8. Safety equipment

Make sure the appropriate safety equipment is in your kitchen. In a job where fire and knives rule, having an adequately filled first aid bag or medical emergency pack is essential. Fire extinguishers and domed safety mirrors that alert people when someone is approaching a corner are other items you’ll need. Before acquiring any fire, safety, or sanitary equipment, check your local fire department’s policies.

9. Storage racks and shelving

A fantastic way to store various kitchen gadgets as well as perishable and nonperishable items is with a properly fitted shelf. Your operation will run more smoothly if your storage system is organized. Keep the cooking utensils that are used the most easily accessible, and place the utensils that are used less frequently on the top and bottom shelves.

10. Restaurant cooking tools

Think about the supplies you’ll require from the restaurant to serve the complete menu in a single shift. The list goes on and varies greatly depending on the type of food you wish to prepare: pots of all sizes, sauté pans, tasting spoons, mixing spoons, sheet pans, whisks, fish spatulas, ladles, bowls of all sizes, squeeze bottles, bench scrapers, etc. More of each item will also be required than you anticipate.

11. Servingware

There cannot be a restaurant if there is nothing on which to serve the food. Lots of plates, bowls, ramekins, cups, and glasses are required. When determining how much to purchase, consider the number of tables your restaurant can accommodate and the number of customers you want to serve each night.

Read more: Don’t hold back your hotel kitchen equipment

[azuremew]

Just like the stamps, it's been a while, and I am excited. I think I bought that custom seal back in February. I am making ten sets of custom paper rounds. 💙 And now I'm going to show my age: I can't get Blue (Da Ba Dee) out of my head while I post this. (and yes, that's a cheese slicer for a charcuterie board.)

[kitchenbestreviews]

Best Cheese Slicer Board To Cut Cheese Blocks Effortlessly

The best cheese slicer board is a perfect way to make sure that every slice of cheese is just the right thickness.

#cheeseslicedjstyle #cheeseslicethatis #themostbeautifulcheeseslicerintheworld #isthatcheeseslicesslicedmore #mostexpensivecheeseslicer #macandcheesesliceforever #beadedcheeseslicer #cheeseslicesfordays #pepperjackcheeseslices #processedcheeseslice #twocheeseslices #officialcheeseslicethicknesstester #americancheeseslice #bluecheeseslices #vintagecheeseslicer #processedcheeseslices #bestcheeseslice #lowfatcheeseslice #vegancheeseslice #cheddarcheeseslices #americancheeseslices #violifecheeseslices #vegancheeseslices #chaocheeseslices #cheeseslicers #coldcheeseslice #cheeseslicer #cheeseslices #cheeseslice