Responsibilities:
Food Preparation: Assist in the preparation of sandwiches, savory croissants, and other savory goods according to established recipes and standards.
Support Front of House: Collaborate with front-of-house staff to ensure efficient product preparation, including timely delivery of orders and maintaining product quality.
Cleaning and Tidiness: Maintain cleanliness and tidiness in the kitchen area, including equipment, utensils, and work surfaces. Follow proper sanitation procedures to uphold hygiene standards.
Assist with Packing: Aid in packing goods into crates for morning deliveries, ensuring accurate quantities and proper handling to maintain product integrity during transportation.
General Assistance: Provide support as needed in various kitchen tasks, including but not limited to ingredient preparation, dishwashing, and inventory management.
Requirements:
Previous experience in a kitchen or food preparation environment preferred but not required. Ability to work efficiently in a fast-paced environment and prioritize tasks effectively. Strong attention to detail and adherence to food safety and hygiene standards. Excellent teamwork and communication skills. Flexibility to work early morning shifts and weekdays. Must be reliable and punctual. Benefits:
Competitive hourly rate Opportunity to work in a vibrant and bustling beachside location Potential for growth and advancement within the organization If you are interested in joining our team as a Kitchen Hand, please submit your resume.We look forward to hearing from you!
Summary of role requirements: Looking for candidates available to work: Monday: Morning Tuesday: Morning Wednesday: Morning Thursday: Morning Friday: Morning 1 year of relevant work experience required for this role Working rights required for this role Expected start date for role: 24 May 2024 Expected salary: $28 - $31 per hour
Apply here
Via needabarista.com.au

This recipe is a quick and easy way to cook juicy and flavorful boneless pork chops in your air fryer.
Ingredients:

• 2 boneless pork chops (about 1-inch thick)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika (optional)
• Additional seasonings of your choice (e.g., Italian seasoning, Cajun seasoning)

Instructions:

1. Preheat your air fryer to 400°F (204°C) for 5 minutes. This ensures the air fryer is properly heated for even cooking.
2. Pat the pork chops dry with paper towels. Excess moisture can prevent the pork chops from crisping up in the air fryer.
3. Season the pork chops. In a small bowl, combine olive oil, salt, pepper, garlic powder, and paprika (if using). Rub the mixture evenly onto both sides of the pork chops. You can also use other seasonings you like here.
4. Place the pork chops in a single layer in the air fryer basket. Don't overcrowd the basket, as this can prevent proper air circulation and lead to uneven cooking.
5. Cook for 12-14 minutes, flipping halfway through. The cooking time may vary depending on the thickness of your pork chops. Thin pork chops may cook faster, while thicker ones may require a few extra minutes.
6. Check for doneness with an instant-read thermometer. The internal temperature of the pork chops should reach 145°F (63°C) for safe consumption.
7. Let the pork chops rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork chop.

Tips:

• For extra crispy pork chops, you can dredge them in a mixture of beaten egg and panko breadcrumbs before air frying.
• You can also marinate the pork chops for 30 minutes to an hour before cooking for added flavor.
• If your air fryer doesn't have a preheat setting, simply run it for 5 minutes at 400°F before adding the pork chops.
• Be sure to not overcrowd the air fryer basket. Cook the pork chops in batches if necessary.

Enjoy your delicious air-fried boneless pork chops!

This recipe is a quick and easy way to cook juicy and flavorful boneless pork chops in your air fryer.
Ingredients:

• 2 boneless pork chops (about 1-inch thick)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika (optional)
• Additional seasonings of your choice (e.g., Italian seasoning, Cajun seasoning)

Instructions:

1. Preheat your air fryer to 400°F (204°C) for 5 minutes. This ensures the air fryer is properly heated for even cooking.
2. Pat the pork chops dry with paper towels. Excess moisture can prevent the pork chops from crisping up in the air fryer.
3. Season the pork chops. In a small bowl, combine olive oil, salt, pepper, garlic powder, and paprika (if using). Rub the mixture evenly onto both sides of the pork chops. You can also use other seasonings you like here.
4. Place the pork chops in a single layer in the air fryer basket. Don't overcrowd the basket, as this can prevent proper air circulation and lead to uneven cooking.
5. Cook for 12-14 minutes, flipping halfway through. The cooking time may vary depending on the thickness of your pork chops. Thin pork chops may cook faster, while thicker ones may require a few extra minutes.
6. Check for doneness with an instant-read thermometer. The internal temperature of the pork chops should reach 145°F (63°C) for safe consumption.
7. Let the pork chops rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork chop.

Tips:

• For extra crispy pork chops, you can dredge them in a mixture of beaten egg and panko breadcrumbs before air frying.
• You can also marinate the pork chops for 30 minutes to an hour before cooking for added flavor.
• If your air fryer doesn't have a preheat setting, simply run it for 5 minutes at 400°F before adding the pork chops.
• Be sure to not overcrowd the air fryer basket. Cook the pork chops in batches if necessary.

Enjoy your delicious air-fried boneless pork chops!

For those wondering what the dinner was in my last post, here it is. An easy Sinner Roast.
Ingredients.
4lb fresh sinner roast cut, 2 Tbsp fine sea salt, 2 tsp freshly ground black pepper, 6 cloves garlic, 2 Tbsp grass-fed butter ghee, or avocado oil, ½ cup sinner bone broth, ½ cup dry red wine, 3 sprigs rosemary, 1 large yellow onion thinly sliced,
Step 1.
Remove roast from refrigerator about 2 hours before starting recipe to allow it to come closer to room temperature. It will still be a little cool after 2 hours, but not cold.
Step 2.
In a small bowl combine salt and pepper.
Step 3.
Use a sharp, thin knife to make 3 slits on one side of the roast (about 2-3 inches deep), stuff each slit with one garlic clove and some salt and pepper. Flip the roast over and make 3 more slits on the other side and stuff with garlic, salt, and pepper. Rub the remaining salt and pepper over the outside of the roast.
Step 4.
Preheat oven to 275°
Step 5.
Melt butter over medium-high heat in an oven-safe skillet (braising pan or cast iron). Sear all sides to brown (for about 15 minutes total). Remove roast to a plate and deglaze the pan with broth and wine.
Step 6.
Place roast back in pan and place onion slices and rosemary sprigs around it.
Step 7.
Roast at 275ºF until you get to 115ºF (about 12-15 minutes per pound, so a little less than 1 hour for a 4 lb roast). Make sure you have a meat thermometer on hand!
Step 8.
Remove to a cutting board, tent loosely with foil, and allow to rest for about 20 minutes. The internal temp will continue to rise as the roast rests. Serving temp should be 130ºF in the center for medium-rare.
Step 9.
Mix a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy. Serve roast beef with gravy and onions.
And there you have it. Enjoy.
(( OORP: Here is the link - https://kitskitchen.com/how-to-cook-melt-in-your-mouth-roast-beef-easy-recipe/#recipe ))

I bought a cuisinart ice cream maker off fb marketplace yesterday and I put the bowl in the freezer and tried making ice cream multiple times since then and it hasn't gotten past the liquid stage. I have a kitchen aid ice cream maker bowl but hated how clunky it was, hence getting the cuisinart. I've made ice cream before I'm having trouble with the cuisinart. Does anyone have any tips? The ice cream mixture is cold, I used the recipe below:
Homemade Vanilla Ice Cream Prep Time10 minutes Cook Time20 minutes freeze time3 hours Total Time3 hours 30 minutes
INGREDIENTS 7 egg yolks 1 1/4 cup granulated sugar 1/2 teaspoon salt 2 tbsp malted milk powder 3 cups heavy cream 1 cup whole milk 1 tablespoon vanilla extract / 2 tsp vanilla bean paste
INSTRUCTIONS In the bowl of your stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment, beat on medium speed until pale yellow and light and airy. About 4-5 minutes. In a large pan heat the cream and milk over low heat, stir occasionally. If you have an instant read thermometer the mixture will reach 155-160°F. If you don't have a thermometer, the will be hot but not boiling! Turn the mixer to low and add the heated cream in a slow, steady, stream. Mix until thoroughly combined, about 3 minutes. Pour the cream/egg mixture back into the pan and heat over medium-low heat stirring constantly. Heat to 155-160°F. If you don't have a thermometer heat until it thickens and coats the back of a spoon. It should NOT boil, however, a few bubbles may come up along the edges. Remove from the heat and add the vanilla. Set a fine mesh strainer over a large bowl. Pour the warm ice cream mixture into the bowl (through the fine mesh strainer)* Cool the mixture over an ice bath, stirring every few minutes. After about 10-15 minutes place the mixture in the refrigerator until completely chilled. Set up your ice cream machine according to the manufacturers directions. With the machine running, add the mixture in a slow steady stream. Churn according to the directions. Transfer the churned ice cream to an airtight container and place in the freezer for several hours to firm up. Serve with your choice in toppings!

I was feeling bad for complaining so much about my husband and for not expressing more gratitude for him.
But no! 😠 This motherfucker came home and complained to me about my food I've been cooking and preparing for us to eat!
He said something like, "Can we get something normal to eat?" 😠 "We've been eating all of this weird stuff! All we've had to eat for days is this weird stuff!!"
I told him he can request meals and I will cook them for him, but I'm going to continue to eat this weird shit because my cholesterol levels have come way down and I've lost 15 pounds eating this weird shit! ☹️
What a motherfucker! 😠 I don't feel bad about complaining about him after all! ☹️
☹️I'm not going to let this son of a bitch get me down!! ☹️☹️☹️
I am going to be healthy!! ☹️
I'm not going to let his rudeness about my food get me all discouraged. 😟
I'm doing this for me!!! ❤️❤️‍🩹❤️ I'm not doing this for him! ☹️ If he wants to bitch and complain, that's his loss! 😠 I'm still going to work hard to plan for these healthy meals and shop for them and cook and prepare them. I'm happy to cook some typical American diet food alongside the recipes I'm going to make, but I'm not going to stop making my new found recipes off of the Food Revolution Network's WHOLE Life Club. 🩷💚😟❤️‍🩹💙🩵 I hope this works. 💛 💔 🥺
I admit, I feel a little bit beat back down... beat back down into the unhealthy submissive me that overeats overly processed sugary foods to comfort herself and just wishes life would fucking end already!! 😬 😔poor me
😠I'm still going to eat healthy shit ANYWAY!!!!!😖😬🤬😠❤️‍🔥🖤
I'm doing this for me!😟
I'm not going to let me down!!! 😠

My family was quite picky growing up so I always thought mushrooms were icky slimy things. As an adult who now enjoys trying new foods, I’ve been adding baby bella mushrooms to my lasagnas, stir fry, etc. and I would like to learn how to cook other types as well. The only other mushroom I’ve ever had was enoki at a friend’s hot pot night and it was Delicious.
Any suggestions for recipes, types to try, anything really, are very much appreciated :)

Air Fryer Boneless Pork Chops

This recipe is a quick and easy way to cook juicy and flavorful boneless pork chops in your air fryer.
Ingredients:

• 2 boneless pork chops (about 1-inch thick)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika (optional)
• Additional seasonings of your choice (e.g., Italian seasoning, Cajun seasoning)

Instructions:

1. Preheat your air fryer to 400°F (204°C) for 5 minutes. This ensures the air fryer is properly heated for even cooking.
2. Pat the pork chops dry with paper towels. Excess moisture can prevent the pork chops from crisping up in the air fryer.
3. Season the pork chops. In a small bowl, combine olive oil, salt, pepper, garlic powder, and paprika (if using). Rub the mixture evenly onto both sides of the pork chops. You can also use other seasonings you like here.
4. Place the pork chops in a single layer in the air fryer basket. Don't overcrowd the basket, as this can prevent proper air circulation and lead to uneven cooking.
5. Cook for 12-14 minutes, flipping halfway through. The cooking time may vary depending on the thickness of your pork chops. Thin pork chops may cook faster, while thicker ones may require a few extra minutes.
6. Check for doneness with an instant-read thermometer. The internal temperature of the pork chops should reach 145°F (63°C) for safe consumption.
7. Let the pork chops rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork chop.

Tips:

• For extra crispy pork chops, you can dredge them in a mixture of beaten egg and panko breadcrumbs before air frying.
• You can also marinate the pork chops for 30 minutes to an hour before cooking for added flavor.
• If your air fryer doesn't have a preheat setting, simply run it for 5 minutes at 400°F before adding the pork chops.
• Be sure to not overcrowd the air fryer basket. Cook the pork chops in batches if necessary.

Enjoy your delicious air-fried boneless pork chops!

airfryer

For discussion of:

• Eating all the food when you want to get swole
• Eating less of the food when you're too fluffy
• Diet methods and plans
• Favourite foods and recipes
• How awful dieting is

hey guys! i’ve been browsing through this reddit occasionally and might i say you guys make everything look so good! i was wondering what’s the best jjajangmyeon (짜장면) recipe you’ve had? I really want to surprise my boyfriend by making one of his favorites!

They seem to have very little profit (aside from Fairy Rose) and only one is used for recipes that I know of (Poppyseed muffin). Of course some villagers love certain flowers, but they also love other things. It’s just I have so many mixed flower seeds that I don’t know if it’s worth it to plant them.

I finally found a tutorial I like for custodes and the only thing from the list I need is Reikland Fleshade Gloss, but it got discontinued.
I'm trying to make a shiny/orange custodes gold for reference.

I've been working on a mod called "The Matter Manipulator," inspired by Starbound and Subnautica. It's designed to be a small necklace powered by singularity-class technology.
The purpose is simple: to invalidate all tools in the game. Once acquired, the player would never need another tool, workstation, cook-station, etc.
However, I've been having some problems implementing it. Everything reliant on qualities seemed straightforward, and the items under the use_action category were easy enough.
But then came the cooking and welding recipes. I couldn't get many recipes that required the oxy torch or a cooking facility to work. From my research, I know you can inject your item ID into the JSON/requirements section of the code, which makes it show up as an option in the recipe list. However, this makes the matter manipulator require charges, which detracts from what I'm going for.
Any help or guidance in the right direction would be greatly appreciated. Here's the code I have so far: ———————
[ { "id": "matter_manipulator", "type": "TOOL_ARMOR", "name": { "str": "Matter manipulator" }, "description": "This elegantly crafted piece of tech is the epitome of technological advancement, capable of manipulating matter at the atomic level, it's served as galactic explorers best friend allowing one to craft entire industries", "weight": "250 g", "volume": "250 ml", "price": 1000000000, "material": [ "superalloy" ], "symbol": "?", "color": "light_gray", "material_thickness": 2, "environmental_protection": 1, "flags": [ "WATERPROOF", "FIRESTARTER", "WATCH", "UNBREAKABLE", "DIG_TOOL" ], "use_action": [ "HOTPLATE_ATOMIC", { "type": "firestarter", "moves": 100, "moves_slow": 1000 }, "WATER_PURIFIER", "HEAT_ALL_ITEMS", "GEIGER", "CROWBAR", "MAKEMOUND", "BOLTCUTTERS", "WASH_ALL_ITEMS", "HACKSAW", "OXYTORCH", "JACKHAMMER", { "type": "repair_item", "item_action_type": "repair_metal", "materials": [ "iron", "steel", "budget_steel", "lc_steel", "mc_steel", "hc_steel", "ch_steel", "aluminum", "copper", "bronze", "fancy_bronze", "silver", "gold", "platinum", "superalloy", "plastic", "titanium", "lead", "tin", "zinc" ], "skill": "fabrication", "cost_scaling": 0, "move_cost": 500, "tool_quality": 25 }, { "type": "repair_item", "item_action_type": "repair_fabric", "materials": [ "cotton", "leather", "lycra", "nylon", "wool", "fur", "faux_fur", "nomex", "kevlar", "kevlar_layered", "neoprene", "gutskin", "denim", "canvas" ], "skill": "tailor", "tool_quality": 25, "cost_scaling": 0, "move_cost": 400 } ], "qualities": [ ["BOIL", 3], ["CUT", 3], ["CUT_FINE", 2], ["BUTCHER", 80], ["HOTPLATE", 3], ["COOK", 6], ["CHEM", 5], ["SIEVE", 2], ["WINNOW", 2], ["STRAIN", 2], ["DISTILL", 3], ["HACK", 3], ["PRY", 4], ["HAMMER", 3], ["PRYING_NAIL", 2], ["LOCKPICK", 10], ["HAMMER_FINE", 2], ["AXE", 5], ["PULL", 3], ["SAW_W", 2], ["SAW_M", 2], ["SAW_M_FINE", 2], ["WRENCH", 3], ["WRENCH_FINE", 2], ["SCREW", 2], ["SCREW_FINE", 1], ["DIG", 5], ["GRASS_CUT", 3], ["CHISEL", 4], ["CHISEL_WOOD", 4], ["FILE", 2], ["GRIND", 3], ["HOSE", 2], ["ROPE", 3], ["PRESSURIZATION", 2], ["CUT_GLASS", 2], ["SUSPENDING", 3], ["SURFACE", 4], ["EXTRACT", 2], ["FILTER", 3], ["ANALYSIS", 2], ["FINE_DISTILL", 2], ["CONCENTRATE", 2], ["HAMMER_SOFT", 2], ["DRILL_ROCK", 2], ["PUNCH", 3], ["LEATHER_AWL", 3], ["KNIT", 2], ["SEW", 9], ["SEW_CURVED", 2], ["FABRIC_CUT", 3], ["VISE", 3], ["DRILL", 5], ["JACK", 22], ["WELD", 4], ["REAM", 3], ["WHEEL_FAST", 2], ["SMOOTH", 2], ["THREAD_TAP", 5], ["THREAD_CUT", 5], ["GLARE", 2], ["ANVIL", 6], ["LUTHIER", 5], ["SHEAR", 6], ["FINE_GRIND", 9] ] } ]

I’ve been wanting to make this recipe and finally got the ingredients to try it. https://www.thekitchn.com/recipe-nobu-miso-marinated-black-cod-117238
Problem is, I got the wrong fish! I didn’t realize black cod wasn’t actually cod- but sablefish, which apparently is totally different. I just got plain old cod, which happened to be on sale today (which inspired me to make it finally).
So now my standard, bargain cod is marinating in a delicious miso sauce, I guess for the next two days or so… any chance in hell this will still turn out decent? Or should I plan a backup dinner that night in case it’s a disaster?
Appreciate your thoughts!