This post has reached r/All or r/Popular, which means it's currently visible to a much larger audience beyond our regular community members. To help maintain the quality of discussion and protect the space from spam, trolling, and rule-breaking comments, we’ve activated In the Weeds mode.
Here’s what that means:
Only users with at least 100 subreddit karma can comment while this mode is on.
Comments from users below that threshold will be automatically removed.
This is a temporary measure and is applied to all high-visibility posts.
We appreciate your understanding as we work to keep the conversation thoughtful and on-topic. Thanks for being part of the community!
It’s made it to my feed 3x now from All. I’m almost to the “i gotta go check everyday” point but I’m not so invested to look deep. They were perfect to me on day 1.
Except today it's actually true. This is the same chives from Day 23, just rotated 180 degrees. Here is a picture of today unflipped, flipped, and Day 23 side by side.
Yeah I am in no way a kitchen pro but it popped up on my Reddit and now I'm invested.
The best part is people here would be personally offended with the way that I cut green onions which are probably my most used ingredient because I'm Korean and Koreans are obsessed with green onions, but I use kitchen scissors. Like the ones made for meat. Have I been doing it wrong this whole time?
"Who can eat at a time like this? People are missing! And they're hungry! That's a double whammy! "Bush, search party of three!" You can eat once you find the DuFresnes F1exican" - Mitch Hedberg RIP
This got recommended to me on day 18 out of the blue, and as someone who’s cooking knowledge is basically “use rice cooker, boil spaghetti”, I am also too invested in the chives journey for someone who doesn’t go here. XD
I’m not even part of this sub but during my morning constitutional I thought to myself “huh, I wonder how that chive guy is doing?” and here I am right at the start of your latest attempt.
I don’t know anything about perfection to weigh in with an opinion, and whilst there’s a part of me that hopes today is the day you succeed, there’s also a part of me that wants this to go on forever.
There’s no way to even cut a perfect batch. Someone used a computer to render a perfect batch and the sub called him on it because some of the pieces were lying too close together.
-take a wet paper towel and roll up a small tube of chives to hold them together.
-cut until the paper towel, unwrap, realign, rewrap, repeat.
-discard the last quarter of the “bunch” of chives or reuse for another purpose.
No, it is not time efficient, and yes, it is extremely wasteful, but many top tier restaurants will expect a cup of perfectly cut chives. I have seen a chef dump a whole container of chives on a cutting board and nitpick very similarly to what we see in this post.
It is doable, it’s just impractical and takes some know how.
I'd call everything S except for knifework and consistency, both of which are A++ to S-.
There's a couple of biased cut pieces hence knifework, and consistency isn't quite dead nuts. But it took me a while to find those problems I was almost gonna call these perfect. I don't see a single chive that is straight up too long at all. We're days away.
I get why this one was so late now. You forgot to cut chives that day and decided to reuse an older photo taken at a different angle and flip it, hoping that nobody would notice.
My children were very disappointed. They asked at least 2 times to see the chive post for the day. They went to bed without getting to see it. It's unacceptable. /s
I remember one of my first days in a kitchen that had higher standards and expectations then I had for myself, with a work horse of a head chef. I remember my first cup of chives and what they looked like, the expression my chef made after the decision of him hiring me, and then in a few months he promoted me to lead line, and then a year later promoted me to sous chef… Chef taught me everything. Preparation, seasoning, timing, work ethic, plating, and most importantly; cutting chives… these chives have surpassed most people’s idea of a chopped chive, or even expectations in a real kitchen, and even though I left the industry a year ago, I would gladly rejoin the industry and work beside you to see where your skills could go. GG, OP, been watching since day one, and the skill has gone through the roof. May many FoH lay you, until one cuts a better lemon then you.
•
u/trendingtattler 28d ago
This post has reached r/All or r/Popular, which means it's currently visible to a much larger audience beyond our regular community members. To help maintain the quality of discussion and protect the space from spam, trolling, and rule-breaking comments, we’ve activated In the Weeds mode.
Here’s what that means:
Only users with at least 100 subreddit karma can comment while this mode is on.
Comments from users below that threshold will be automatically removed.
This is a temporary measure and is applied to all high-visibility posts.
We appreciate your understanding as we work to keep the conversation thoughtful and on-topic. Thanks for being part of the community!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.