20 more posts in this thread. [Missing image file: 1348815048835.jpg]
I need help, I'm going to a trial day for a job as a pastry chef in probably a few days, a family member put in the word for me for this job. The place isn't a shithole but its not a top restaurant, its always busy and has a good reputation. I have never worked aas a chef before and haven't been trained in cooking. The dessert menu is quite simple but I need help as to do's and don'ts, basic principles, how to do well and basically just any advice you can give me.
tl;dr Have trial day for pastry chef, no experience, help.
20 more posts in this thread. [Missing image file: beer glass.jpg]
So my brother and I just got into a heated argument over beer.
It had to do with the popular conception that pouring milk into a beer blass has a significant impact on the glass' future potential to hold beer properly. Many people say drinking milk out of a beer glass ruins it.
His argument was that as a nonporous surface, it's trivial past the first washing anyway.
My argument was that it may simply create a film that impacts the taste of beer for a while thereafter, and that since it certainly can't help (and given the fact that there were plenty of other glasses available), he shouldn't have used a beer glass to drink milk.
Is he right, /ck/ or am I? I'm comfortable with being told I'm wrong, if i am.