What's your least favorite thing to prep? Beets always give me hand cramps, but nothing is worse than peeling a case of acorn squash!
by Ok-Abrocoma8358
42 Comments
queefurbanlol
Sweet potatoes, butternut squash, beets and weirdly carrots, because I have a fear that i will cut my finger off and not realize it due to the feeling that a finger and carrot feel like they are similar hardness’
coldfoamer
What happens to these? Side dish, or component of others?
markusdied
hand cramps huh? well don’t beet yourself up about it
theFooMart
Onions. I literally hate prepping onions, I’ll even avoid using onions at home.
queefurbanlol
BTW if you roast the beets for a while and treat em like peppers ( take em out of the oven and into a bowl covered with saran) the peel pretty easy.
Rampasta
God your prep table must look like a murder scene
burgers_tacos_bbq
I always braise beets whole and peel them with a towel afterwards and it’s super easy🤷♂️
sientetiamicara
I took a gig on helping a buddies festival stall a few years back, few days paid work at Glastonbury, lots of time off to enjoy the bands… He needed someone SOLID on prep and most of his event staff aren’t chefs. I did 2 pallets of red cabbage into a fine slice for slaw and this wanker right here didn’t wear gloves because tequila was involved. I looked like I’d been double fisting barney for about a week. And yeah, you read that right… 2 PALLETS of red cabbage. That’s probably number 2 on my list.
Third in line is butternut squash, it’s just a cunt, it takes a lot of wrist power and in quantity it just hurts. Also makes your hands orange.
But the winner goes to pineapples. As an early 20s idiot I started doing smoothies at festivals and our tropical smoothie was the top seller, literally thousands of fresh pineapples to skin and chunk… Theme of my life is tequila was involved and I didn’t use gloves, that’s when I learned about the ability of pineapple to eat human flesh while my hands started fucking bleeding, was a brutal weekend. Fuck pineapples (I still run this business and probably chop 50 pallets of pineapple a year, I wear gloves now.)
dirENgreyscale
For me, as weird as it sounds, certain prep tasks can obviously make me sore but there’s nothing that makes my hands cramp up more in the entire kitchen than repeatedly marking or grilling a large amount of things over a long period of time. There’s something my nerves and muscles just fucking hate about having to flip hundreds of things in a row nonstop with tongs. I know it sounds lame, I’ve never seen anyone else have the same reaction.
It specifically only happens on the grill when I have to mark a few hundred chicken breasts or something for a big event. Before I went back to the kitchen I used to be a a supervisor in a really busy cafeteria and I would have to sometimes work the line and serve anywhere from hundreds of people to over 1000 and using tongs never bothered me but there’s something about the specific motion of repeatedly grabbing and flipping something that sometimes is just excruciating and I really don’t understand it. I never get that feeling doing anything else, it’s fucking weird.
buckwaltercluck
For any beet lovers looking for a good read, please find yourself a copy of *Jitterbug Perfume*.
Mitch_Darklighter
Beets – the one situation where I overlook prep cooks using a red board for vegetables.
bleezzzy
Artichokes are probably my least favorite.
Interesting_Luck2560
I mean……a good old fashioned beet off gives me hand cramps too chef
Fantastic-Vacation78
These aren’t your beets, they are beets by Dre
Main-Rent4757
Sorry, I said BEATS. I needed you to plug the stereo in.
ClownTown15
CobblerOdd2876
(Put bbq sauce, s&p, paprika, garlic/onion powder, little chili p, and a pad of butter on some, chuck in the broiler for until that sauce caramelizes – you’re welcome.)
I do enjoy how it always looks like a murder scene after beet prep
RainMakerJMR
Brussels sprouts. Taking off the bottom and Splitting them on a case of Brussels makes me want to commit crimes.
LifePedalEnjoyer
We peel 50 lbs of onions almost everyday. When there’s enough people to put more than one person on them, they’re not too bad. Doing them alone is rough.
stroganoffagoat
Dont eat too many, then forget you ate too many when you get up to pee in the middle of the night. Thought I was dieing
Prestigious_Tap_6301
A case of artichokes
FreeKevinBrown
lefty3968
If you pre-cook the beets and acorn squash the peel comes off easy. Honestly I’ve never seen someone peel an uncooked acorn squash.
sufalufagus
Never seen anyone cut them raw lol
Balooz
And?…..
FlakyLion5449
OriginalDavid
Great job, chef.
Messipus
Mine is *also* beets – once upon a time I worked for a place that did beet chips instead of regular chips. I had to slice 20-30lbs of beets on a deli slicer *every morning*. They smell like dirt, and juice gets absolutely everywhere; the prep area always looked like an abattoir when I was finished.
ReturnFun9600
Beety as F Bro! Nice cubical beet display
Tough-Refuse6822
Rubberand
Oysters
LilSebastian_482
Damn. Where is u/F1exican when you need him?!?
Content-Pin7204
This is giving be BTSD.
anneoneamouse
Need a picture of your hands and your apron.
Grigori_the_Lemur
Carrot sticks and shrimp. Not sure why but deveining and shelling to the tail shrimp is just a task that feels like a real chore. Give me a hundred chicken thighs to debone before you give me a dozen shrimp.
I don’t have to anymore, but shucking oysters. This new hotel opened up a couple years back, and I was in charge of 4 stations plus prep for the day (we started service at 5); fry station, garde station, dessert station, and the raw bar. I love oysters, but having to shuck orders of 12 on top of orders of raw clams (fuck those, too, BTW) and 10 other things from the other stations made me want to fuckin kill somebody lmao. I’m perfectly fine shucking the shit at my house, now, the new hire can do that shit.
42 Comments
Sweet potatoes, butternut squash, beets and weirdly carrots, because I have a fear that i will cut my finger off and not realize it due to the feeling that a finger and carrot feel like they are similar hardness’
What happens to these? Side dish, or component of others?
hand cramps huh? well don’t beet yourself up about it
Onions. I literally hate prepping onions, I’ll even avoid using onions at home.
BTW if you roast the beets for a while and treat em like peppers ( take em out of the oven and into a bowl covered with saran) the peel pretty easy.
God your prep table must look like a murder scene
I always braise beets whole and peel them with a towel afterwards and it’s super easy🤷♂️
I took a gig on helping a buddies festival stall a few years back, few days paid work at Glastonbury, lots of time off to enjoy the bands… He needed someone SOLID on prep and most of his event staff aren’t chefs. I did 2 pallets of red cabbage into a fine slice for slaw and this wanker right here didn’t wear gloves because tequila was involved. I looked like I’d been double fisting barney for about a week. And yeah, you read that right… 2 PALLETS of red cabbage. That’s probably number 2 on my list.
Third in line is butternut squash, it’s just a cunt, it takes a lot of wrist power and in quantity it just hurts. Also makes your hands orange.
But the winner goes to pineapples. As an early 20s idiot I started doing smoothies at festivals and our tropical smoothie was the top seller, literally thousands of fresh pineapples to skin and chunk… Theme of my life is tequila was involved and I didn’t use gloves, that’s when I learned about the ability of pineapple to eat human flesh while my hands started fucking bleeding, was a brutal weekend. Fuck pineapples (I still run this business and probably chop 50 pallets of pineapple a year, I wear gloves now.)
For me, as weird as it sounds, certain prep tasks can obviously make me sore but there’s nothing that makes my hands cramp up more in the entire kitchen than repeatedly marking or grilling a large amount of things over a long period of time. There’s something my nerves and muscles just fucking hate about having to flip hundreds of things in a row nonstop with tongs. I know it sounds lame, I’ve never seen anyone else have the same reaction.
It specifically only happens on the grill when I have to mark a few hundred chicken breasts or something for a big event. Before I went back to the kitchen I used to be a a supervisor in a really busy cafeteria and I would have to sometimes work the line and serve anywhere from hundreds of people to over 1000 and using tongs never bothered me but there’s something about the specific motion of repeatedly grabbing and flipping something that sometimes is just excruciating and I really don’t understand it. I never get that feeling doing anything else, it’s fucking weird.
For any beet lovers looking for a good read, please find yourself a copy of *Jitterbug Perfume*.
Beets – the one situation where I overlook prep cooks using a red board for vegetables.
Artichokes are probably my least favorite.
I mean……a good old fashioned beet off gives me hand cramps too chef
These aren’t your beets, they are beets by Dre
Sorry, I said BEATS. I needed you to plug the stereo in.
(Put bbq sauce, s&p, paprika, garlic/onion powder, little chili p, and a pad of butter on some, chuck in the broiler for until that sauce caramelizes – you’re welcome.)
Straight from Schrute farm
See you tomorrow, chef.
https://preview.redd.it/drko4djqe8bg1.jpeg?width=520&format=pjpg&auto=webp&s=258414e93bc92d0cc0632f6de48a89f3ec384c25
Bears. Beets. Battlestar Galactica.
Ugh, cubed dirt
I do enjoy how it always looks like a murder scene after beet prep
Brussels sprouts. Taking off the bottom and Splitting them on a case of Brussels makes me want to commit crimes.
We peel 50 lbs of onions almost everyday. When there’s enough people to put more than one person on them, they’re not too bad. Doing them alone is rough.
Dont eat too many, then forget you ate too many when you get up to pee in the middle of the night. Thought I was dieing
A case of artichokes
If you pre-cook the beets and acorn squash the peel comes off easy. Honestly I’ve never seen someone peel an uncooked acorn squash.
Never seen anyone cut them raw lol
And?…..
Great job, chef.
Mine is *also* beets – once upon a time I worked for a place that did beet chips instead of regular chips. I had to slice 20-30lbs of beets on a deli slicer *every morning*. They smell like dirt, and juice gets absolutely everywhere; the prep area always looked like an abattoir when I was finished.
Beety as F Bro! Nice cubical beet display
Oysters
Damn. Where is u/F1exican when you need him?!?
This is giving be BTSD.
Need a picture of your hands and your apron.
Carrot sticks and shrimp. Not sure why but deveining and shelling to the tail shrimp is just a task that feels like a real chore. Give me a hundred chicken thighs to debone before you give me a dozen shrimp.
https://preview.redd.it/8md5gxzyrabg1.jpeg?width=1080&format=pjpg&auto=webp&s=a4ad6332dabdc60009b734b3e0550c73ea68e610
I don’t have to anymore, but shucking oysters. This new hotel opened up a couple years back, and I was in charge of 4 stations plus prep for the day (we started service at 5); fry station, garde station, dessert station, and the raw bar. I love oysters, but having to shuck orders of 12 on top of orders of raw clams (fuck those, too, BTW) and 10 other things from the other stations made me want to fuckin kill somebody lmao. I’m perfectly fine shucking the shit at my house, now, the new hire can do that shit.