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My throat gets extremely dry after drinking coffee or tea. It helps if milk is added to it but it still gets dry after washing it down with water.
> coffee and tea contain compounds that make your mouth feel dry. The sensation is called astringency, and when it's major, your mouth actually can feel puckered. In wine and strong tea, it's the tannins that can turn your mouth and throat into the Mojave . In coffee, it's the chlorogenic acid, which is beneficial to your health. Your green tea at sufficient strength probably would be just as drying.
Anyone else like this? There's nothing to drink when hanging out with friends since I don't enjoy alcohol.
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Hey /ck/. Let's say, hypothetically, I bought some fresh green olives, in a jar of oil, some time ago, and placed them delicately in the back of my fridge. About how long after that day would it be recommended not to eat those olives, and about how long after that day is it absolutely essential that I do not eat those olives?
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heya /ck/, kitchen amateur here but really getting into cooking daily dinner mostly from scratch for myself. simple stuff so far - basic sauces, meats (everything - reds, poultry, fish), etc. i guess my main tool so far is a frying pan, and i'm beating the poor bastard up. also, it's my roommate's.
he's got a full set of cookware but it's some cheap, cracked-teflon stuff from probably 15-20 years ago. what would be a nice frying pan (or are the shallow, round-sided ones called saute pans? too many damn names) to replace the one he's got that i'm currently helping put in the grave?
doesn't seem to be any consensus on what a good "universal" one is. hard-anodized aluminum? uncoated stainless steel? any ol' cheapo you can replace easily? not sure i'm cook enough to handle the cast irons you all talk about.
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I need some help. Currently deciding between two jobs. What do you think is the better option:
1. Sous chef at a country club.
-40 mins away, rural roads
-11 am - 9 pm, at least 5 days a week. Some days start at 8.
-mostly banquet style service.
-lots of old people
-pretty easy job. Maybe boring. Seems pretty steady, though.
-head chef admits to shitty food because the old club members are so set in their ways
-hourly wages for first 60 days, then moved to salary
- if I take this job ill move to the more rural area, out of the ghetto I'm in now.
2. Line cook, pastry/gm cook at an upscale trendy restaurant
-20 mins city driving
- tiny kitchen
-busy. All a la carte
-more intimidating and challenging
- 5-10 hours of over time weekly
- hourly for first 90 days, then pay raise. No salary
- good reputation
- potential to switch around positions, including working a food truck
-no title of "sous chef", so that won't carry over on a resume.
Ill probably end up making more money at the country club. Not sure. Neither place is very straight forward.
What would you do?