pekasairroc

[pekasairroc]

I haven’t been able to get the full video but we just celebrated one of our steam locomotives turning 145 by chucking a chocolate cake into her firebox

[pekasairroc]

Y'all, the world is sleeping on what NASA just pulled off with Voyager 1

The probe has been sending gibberish science data back to Earth, and scientists feared it was just the probe finally dying. You know, after working for 50 GODDAMN YEARS and LEAVING THE GODDAMN SOLAR SYSTEM and STILL CHURNING OUT GODDAMN DATA.

So they analyzed the gibberish and realized that in it was a total readout of EVERYTHING ON THE PROBE. Data, the programming, hardware specs and status, everything. They realized that one of the chips was malfunctioning.

So what do you do when your probe is 22 Billion km away and needs a fix? Why, you just REPROGRAM THAT ENTIRE GODDAMN THING. Told it to avoid the bad chip, store the data elsewhere.

Sent the new code on April 18th. Got a response on April 20th - yeah, it's so far away that it took that long just to transmit.

And the probe is working again.

From a programmer's perspective, that may be the most fucking impressive thing I have ever heard.

[pekasairroc]

if you don‘t personally own one but your roommates/parents do and you are allowed to use it, that counts as yes

#my iron and kitchen table is mostly for cosplay #but I have ironed shirts and pants that get crumpled

[pekasairroc]

[pekasairroc]

[pekasairroc]

First time I'm drawing other forms of Vaati and all for this shitpost meme

[Connected version under cut]

#loz #vaati

[pekasairroc]

I become exhausted when post-consumer/reuse ideas become trendy because I'll see someone on the community page asking where they can get 20 1-gallon milk jugs for their indoor gardening projects and the answer is obviously the waste bin, after drinking 20 gallons of milk. But they dont mean that, they mean where can they buy them new and already clean. But the point of using gallon jugs is to make clever use of things you already have, not to buy more.

Like when pallet gardening was a thing but people wanted brand new clean looking pallets instead of going to the hardware store loading dock and asking if they could take broken and used ones.

Like yes we get that ot looks cute and it's a solution to a problem but the point of it was to use things that would have been otherwise tossed.

#seeing people toss plastic Tupperware to replace with glassware makes me so annoyed #microplastics aside you get these things for free with takeout #use what you have and replace them with more durable or reused items when they break

[pekasairroc]

This Aussie drama I'm watching one of the main characters is a furry artist. you guys are missing out this is hilarious

[pekasairroc]

it was too much i had to make my own post

line cook here. ACCURATE

if you don't get the hate, here's what you don't understand.

it takes up to 2 hours to close down the kitchen.

The last 60-90 minutes before closing time you do almost no cooking because the restaurant doesn't have many people in it and you've already cooked most of their diners.

So if someone walks in during, like, the last hour, the cook is in the middle of an industrial deep clean of the kitchen.

(these numbers can vary quite a bit from place to place but i have worked several restaurants with these actual times and the concept remains the same)

Say the place closes at 10. If you wait til the restaurant is already closed to start all your cleaning duties, you'll be there until at least midnight.

More than that your boss knows that on an average night you can start your clean up as soon as the last rush ends and get out of there around 10:45, even 10:15 on a slow night if you get lucky. That means there are plenty of restaurants where if you do take until midnight the manager is going to come up to you at some point that week and ask you what went wrong that night, and you'd better have an answer.

So this example restaurant closes at 10 pm. The dinner rush ends around 8:30, and shortly after that the cook is going to start getting every single dish possible over to the dishwasher because the dishwasher always gets hit hard and late, and the machine runs for 2 full minutes and only holds so many dishes, so the way that works out is if you wait an extra 30 minutes to give the dishwasher all your stuff it can mean adding like 60 minutes to the end of his shift. And you're gonna KEEP finding shit to send to the dishpit right up until you leave probably.

all these little square and rectangle containers in this cold table have to be pulled out and changed over into new containers, replaced by new full ones, or in some cases filled from larger containers in the back, which can result in even more empty containers to send to the dishwasher.

while it's all pulled apart to do this, you have to clean up all the spilled food and sauce and juices and stuff from the joints and ledges and shelves and drip trays

Once you get your line changed over in this way, and fully stocked, anytime someone orders something that makes use of a bunch of that stuff, you have to restock and re-clean it some. It might already be covered in plastic. Some of it might already be stuck in the back to make room to take apart your cutting board counter to clean. To cook a dish isn't TOO much of a problem at this point, but you're really hoping for zero orders because you still have so much other cleaning to do.

Meanwhile the salad bar and appetizer section and server station and everybody are all doing the same thing. Even the bartenders are stocking olives and lemons and sending back whisks and stir spoons and shakers and empty 4quart storage containers that used to hold the back-up lemons and olives and things. Every section is dumping their must-be-cleaneds to the dishpit as fast as possible because early and fast is the only thing they can do to to help that dishpit not absolutely drown into overtime.

The poor dishwasher is always the last to clock out, soaking wet and exhausted.

Around this time you probably scrub the flat top, which has turned black from cooked on grease and is still about 500 degrees. Line cooks are divided in opinion on water-based or oil based cleaning methods for this, but they all involve scrubbing with (usually) a brick of pumice stone using every ounce of your strength while you try not to burn yourself

you scrub it from fully blackened to gleaming silver and now if somebody orders something that needs the flat top to cook, you can either fuck up your cleaning job or fake it in a couple frying pans and pass that tiny fuck you down to your dishwasher (who usually understands, especially if you help them take the garbage out or clean your own floor drain later)

If there's deep fried stuff on the menu then the fryers have to be cleaned out, which includes straining the oil out into enormous and super-heavy pots full of oil so hot that if you spill on yourself then it's probably a hospital visit and if you slip and fall face first into it it'll be the last thing you ever do.

Then you gotta scrub out the fryer. Like you gotta take the (hot) screen out and reach your arm down into the weird rounded pipes and curved areas (so hot, burn you if you brush against them hot) and scrub off whatever is down there

Depending on your kitchen you might have to do up to four of these. Then you'll have to pour the (dangerously hot) oil back in

oh, and if you didn't dry the pipes and get ALL the water out of the trap and tank?

water reacts with hot oil in a sort of mentos and coke way that can send a tidal wave of oil past the open flame of the pilot light ...HUGE dangerous mess and/or burn down the kitchen if the oil lights up.

Unless! If the oil has been used too hard and needs to be changed, it's time to carry those open topped super heavy pots full of will-kill-you-hot oil and dump them in the barrel outside by the dumpsters so you can put room temp fresh oil in the fryers. whew!

The clean up is not just some light wiping down that can be easily interrupted, is what i'm saying.

You might have to do some kind of walk-in duty (moving around 50lb cases of lettuce and 50lb bags of onions to get to the stacks of five gallon buckets full of salad dressings and sauces to move so you can reach the giant metal pots and bus tubs full of prep and get it all organized and make sure it's all labeled and i have to stop now i'm having flashbacks)

THE POINT IS

by 15 or however many minutes to close, the line cook is doing an intense deep clean and probably has the whole stove taken apart to detail.

For some industrial stoves this means lifting off large cast iron plates that weigh like 20 lbs each and are still quite hot. Whatever metal burners are on there, you gotta take off and clean, you can see here the lines that indicate the large thick cast iron rectangles that sit on top of the burners to allow heavy pots to rest on. Those five (each has one front burner hole and one back burner hole, see?) have to be lifted off and cleaned with soap and a wire brush usually, and then the underneath area also has to be cleaned because a lot of shit falls through the burner holes on a busy night.

if you didn't do it when you did the flat top you have to do the grease trap (which can be like a full five minutes and is always disgusting).. You gotta clean out all the little gas jets in each burner with a wire or something so the burners all flame evenly, and sometimes you have to remove some of the natural gas piping that connects the burners to access where you have to clean.

you gotta clean out the bottom of the oven and the wire racks, and, oh gods, you gotta take down the filter vents from the hood fans above the stove.

See all the lined parts along the top of the wall?

those are hood vents, and as they pull air up they also pull a lot of grease and they have to be taken down and cleaned, then you gotta climb up there and scrub where they go before you put them back...

And then there's the mopping and floor drains and...

Anyway, that's what the line cook is doing when you walk in fifteen minutes before closing and order something that needs to be cooked on that stove. They are doing an entire industrial cleaning of a professional kitchen.

In some restaurants maybe one or two of these jobs will be every other night or even only twice a week, but in many, possibly most kitchens, ALL of these things happen EVERY night. You don't want to leave any food mess that might attract insects or rodents for one thing, so a really good kitchen is as close to brand new as you can get it every night.

IF YOU ABSOLUTELY HAVE TO ORDER SOMETHING ANYWAY, HERE IS WHAT TO DO

open with an apology and ask the server to go ask what the cook would prefer you to order.

Any good server will already know what the cook is hoping for and what will make their line cook go into the walk in and scream. If it's significantly less than an hour to close and they say some variant of "oh anything is fine" they are either telling the lie their boss wants them to say, or they actually do not know what their line cook wants, and you can either use human connection and a conspiratorial just-between-us tone to get them to drop the customer-is-always-right act, or get them to actually go ask the cook.

It might be as specific as "the lasagna is easiest on the kitchen" or it might be a simple guideline like "nothing that requires the flat top" or "any of the sautés are easy" but a good line cook will probably have a system for if they have to make a couple of the most popular items after they start their close, so the answer is likely to include something most people like and you should be good to order that.

but for the love of all that's holy, please only do so at great need. Leave that last 30-60 minutes to the truly desperate and the crew's duties.

[pekasairroc]

Puking and shitting

[pekasairroc]

Just saw a post about dolls and how kids play with them, and I remembered that my grandpa, who had real bad alzhiemer's, would buy me and my sisters the same dolls from the dollar store every Friday. It had became a routine for him, and he forgot that he'd already gotten us those toys

So that led to us having a shitton of super cheap barbie knock offs, and my parents could only sneakily return so many

We also had a shitty row boat, because my dad has really bad adhd and no impulse control. He also had no idea how to keep a boat, which meant it immediately filled up nearly to the brim with rain water as it sat next to our driveway for seasons unused

So what's a kid to do with dozens of unwanted barbies and what is basically an above ground pond at this point? I'll tell you

What you do is take those dolls and stick them in the boat very carefully. Then you watch as the seasons change, the temperature gets colder, and the water in the boat freezes as winter takes hold.

You never really forget bringing your mom out to the boat in the dead of winter to show off the homemade river Styx her children have crafted in the backyard, a dozen cheaply made plastic monstrosities carefully positioned to reach up to the surface in a frozen agony

Those dolls stayed in their frozen hell until we finally found someone who would buy the boat, like two years later.

Unfortunately, I cannot remember what the guy's reaction was when he actually came to see it and witnessed the art installation inside

[pekasairroc]

just found the most fascinating anti-ai person who is only anti-ai because they make and sell the software that spambots USED to use to flood the internet with low quality SEO-bait garbage and chatgpt is putting them out of business. what a fascinating category of human to be. i had never even considered that someone had to be actually making the spambots and that they have feelings too.

[pekasairroc]

eagerly awaiting the day daniel radcliffe, elijah wood, and robert pattinson just make the most fucked up bizarre unmarketable film together

[pekasairroc]

i do think theres something sad about how largely only the literature that's considered especially good or important is intentionally preserved. i want to read stuff that ancient people thought sucked enormous balls

[pekasairroc]

Go ahead and tell me im wrong

[pekasairroc]

What do you have? A knife! NO!

Hello moots, make a worm on a string with me!

https://picrew.me/en/image_maker/2219859

@lordtraco @belovedrat @qpt32 @wiredbysophi @muertemax @pekasairroc @adearqueer @1990exe

Tag, you're it! If you see this, make a worm!

[pekasairroc]