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    [–] Jake LaMotta, Boxer turned Stand-Up Comedian, dies aged 95. cool_hand_luke 1 points ago in StandUpComedy

    Stanhope will be devastated.

    "I fought Sugar Ray so many times, I got diabetes."

    [–] Def Comedy Jam 25 | Official Trailer [HD] | Netflix cool_hand_luke 1 points ago in StandUpComedy

    This gem:

    Had a death experience on acid. Failed all my classes and never graduated. Might go back

    [–] Italian forks be like cool_hand_luke 2 points ago in funny

    It's a meal hot enough to melt Italian forks!

    [–] Bernie Sanders Just Gave One of the Finest Speeches of His Career cool_hand_luke -12 points ago in politics

    Maybe he should have done that during the campaign. He may have only lost the primary by 3.5 million instead of 4 million.

    [–] New head chef freaks out on line cook for making his own meal. cool_hand_luke -2 points ago in KitchenConfidential

    Nice chefs are unemployed chefs... or have rich parents that keep them afloat.

    Sometimes you've got to drop the hammer to keep undereducated pirates from running the ship. Yeah, it'd be nice if your voice didn't crack while doing it, but it's got to be done. This chef did it out of earshot of the rest of the crew, so it wasn't like he got dressed down in front of his peers. He just got set straight and then sent back to work.

    [–] I'm 24 and i want to start cooking in really good restaurants. What do i do? cool_hand_luke 2 points ago in KitchenConfidential

    NYC, SF, Chicago, DC, Europe... there are plenty of places.

    Start local. Ask the best restaurants you can for a job. Stay a year. The next place you go, make sure it's better than that one. Stay a year. Repeat 2 more times. Then go stage at a Michelin starred place or 4 after saving up some travel money. Beg for a job. Then stick it out.

    By the time you're done, you're going to love it or hate it. There's really no in between. The people who hate it usually wash out, or put in their year and go on to have a great resume. From there you can get hired anywhere as a sous. If you love it, you'll probably move up pretty quick, because there are plenty of people who don't/can't cut it.

    Along the way, pick up good habits. Work clean and fast. Read a ton of books, technique, kitchen culture, etc.

    If you want it bad enough, you can do it. There are thousands of cooks who have taken the plunge into really high end kitchens and have survived and flourished... some are probably less talented than you when they began.

    [–] New head chef freaks out on line cook for making his own meal. cool_hand_luke 2 points ago * (lasted edited 10 hours ago) in KitchenConfidential

    Unjustified? WTF are you talking about?

    If this kind of thing isn't nipped in the bud, it can lead to waste and misuse oof thousands of dollars worth of product over the course of a year. If it's all of the sudden commonplace to cook whatever the fuck you want for staff meal, you run short on product for guests. If this slides more, then more cooks feel they can take liberties and a 7% margin becomes a 3% margin and ownership wonder what the fuck is going on.

    This the most justified thing I've seen today. That's the chef job. It wasn't even that stern.

    It was downright reasonable.

    [–] Why this French chef is begging Michelin to strip his restaurant of its three stars cool_hand_luke 5 points ago in KitchenConfidential

    In the early days of automobiles, and way back before GPS, Michelin produced books to let travelers know where they can stop on their travels. This book included restaurants, and gave them ratings. These rating became reliable, and the Michelin "red book" became synonymous with having very high standards.

    What it means today is that for every Michelin star your restaurant has, you can guarantee a minimum of $1 million more in gross per star per year. It literally means the difference between making a living and being wealthy if you own a restaurant.

    [–] Tall Girl Problems? (Kara Maleski, Wichita State) cool_hand_luke 1 points ago in UNBGBBIIVCHIDCTIICBG

    One of those problems is not being about to jump.

    She's no Blanka Vlasic.

    [–] The Christian Nationalists Betting On Roy Moore cool_hand_luke 1 points ago in politics

    Racists. They're just called racists.

    You don't need to sugar coat things any more.

    [–] Valerie Plame tweets story blaming 'America's Jews' for foreign wars cool_hand_luke 2 points ago in politics

    You don't get to be both a Donald Trump supporter and critical of racism at the same time. Sorry.

    [–] Sébastien Bras asks to be stripped of three Michelin stars cool_hand_luke 1 points ago in KitchenConfidential

    I think his explanation is genuine and honest.

    Beyond that, it's just an honorable thing to do to resign the stars and start with a new outlook rather than to just let things slide and let the stars get taken away one by one after that.

    [–] Man who raped and murdered six-year-old girl has 'boiling water poured on his groin in prison attack' cool_hand_luke 2 points ago in JusticeServed

    Violence never solved anything, unless you count genocide, slavery, war crimes, crimes against humanity, stealing of society's wealth, mass rape, mass murder, and I'm sure a few others that I'm forgetting.