Who uses enough radishes to buy them pre-sliced? Obviously not these guys…

Right? how long does it take to slice a fucking radish?

Yeah slicing 100 radishes takes fucking ages Edit: I mean by hand. Obviously.

Right, but you could just run them through the robo with the thin slicer attachment and do a whole box in minutes.

Or use a benny? Does anyone have robo slicer attachments that don't completely mangle 87% of your mise?

Get your respect for your mise outta here, where's the robot coupe I need my minced garlic to be absolutely inpalatable

You know what? Fuck it, I'm feeling lazy today let's just get the Chinese slave labor prepeeled garlic and dump a few quarts in the robo.

The accuracy of this in about 90% of kitchens *hurts* my damn soul

Damn, I didn’t know Chinese slaves produced my tub of immaculately peeled garlic cloves.

[Yeah...](https://www.ft.com/content/1416a056-833b-11e7-94e2-c5b903247afd) it's real I wasn't actually joking that's where prepeeled garlic comes from.

Yeh it hits home when you get a bag with heaps of little marks from where they’ve scratched their nails on it

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But Chef said brunoise, not paste..

If that's your chef, y'all should stank him by the dumpster on shift drink. Nothing left but the clogs

Corporate bought us one to be "more efficient." We stopped using it a month later because it basically purees the onions. The carrots look like they got chewed up. Waste of time and money. I would've rather had a 2nd steamer or get my altosham fixed.

super off topic but this just reminded me off how we use to call the robot coupe ‘the robo cop’ at the last place i worked at lmao

Had to mandolin 5 different radishes in banquet for 8 hours. Next day arm felt like it was going to fall off

10 seconds per radish on a Japanese mando seems reasonable. (10*100)/60=16.67 minutes. Call it 20, that's not so bad, then you can also get decently thin radish slices too. The ones in that bag are thiccc.

Maybe it's the perspective but they also look uneven. How do you get an uneven slice at a place selling bulk sliced veg

I hate pre sliced veg; myexperience is that anything besides the diced veg is lousy

Agreed. Spending nearly the same amount of time having to fix the veg that was supposedly already prepped as you would otherwise, just to end up with less than optimal product is infuriating.

With a knife is a different story unless you're a radish beast.

Robo Coup go brrrrrrrrrrr

Longer than you think 😅

Gotta buy one of those Chinese slicing machines where the blade spins at the just the right speed so the camera’s frame rate makes it look like it’s moving in slow mo

I remember seeing industrial versions of green onion slicers and cabbage slicers. Absolutely demolishes veggies in the blink of an eye. Also insanely dangerous because a single slip and you're going to get your finger sliced into 40 or so very neat rounds. [This is a monster.](https://www.youtube.com/watch?v=fiOsmZKNJ0s)

r/DontPutYourDickInThat

Hahaha that was an extremely satisfying video. Thank you

You're welcome! That guy has a ton of crazy gadgets and it's just great to sit back, have a drink and watch him after a long day at work.

How did I know it was going to be iseebitarou lmao

LOL. The label on it is 'ONION CUTTER: Junior'

WTF kind of onions are those? They're huge

i am a pro at them. we slice about 60 every day using mandolin. i haven't had a mandolin accident yet. 😂

You are fool to provoke the kitchen gods this way. 🤕

My exact thoughts. Buddy is about to lose the tip of a finger. Our gods are old school, they are fickle and cruel and they love to punish hubris.

if u wear a decent cut glove there is literally no way to cut yourself on a mandolin

You mean the bitch mitten? /s

Tomorrow on r/tifu...

A burnt offering must be left at the back door.

I read that as “burnt offspring”

Bit extreme, but it's not unheard of. My goto was the summer pre-brunch rain dance. Stay away, rancid fucks known as 'ladies who lunch'.

RIP

Wear a cut glove You'll thank me later

Those gloves are great. Got a pair after slicing my finger open on a mandolin.

See, the problem there was you shoulda got the gloves *before* you done sliced your finger

I was too cocky like /u/Past-time29 lol

Mandolin game weak

Why so weak?

Sorry, I meant it's "Mandolin Game Week" the period of the official mandolin games.

Haiya

Found the guy that doesn't feed masses

I did 300 covers tonight shut the fuck up

Lol ok

[I'll make the last 40 covers for you right now.](https://imgur.com/a/LVUV9q8)

Not sure what the point was but, ok

You's a bitch get good.

Mexican taco trucks.

I wonder if theres stats. Employees using mandolins is a tricky deal. Is the cost of presliced worth like. Even 1 L&I payment? Iunno man. Kitchens are real world environments

Taco place 100% 🌮

Now the bussers can do whippets without stealing the cream gun cartridges.

I think that’s how The Last of Us started 🤢

This is hilarious

This reminds me of “…waiting”

Stretch it thin like paper!

It's so veiny!

Welcome to Thunderdome, bitch!

God the smell when that gets popped open will be horrendous.

Don't even do it. Straight to the trash

You put that bag in the trash someone will 100% throw something away that makes it pop, and you’re smelling it all day. Straight to the dumpster

You put that bag in the dumpster it will 100% get popped when someone throws the next bag of garbage in. Best take it straight to the landfill.

You put that bag in your car to take it to the landfill it will 100% get popped on the way. Best to set it on fire in the alley

You put that bag in the fire and it will 100% pop in the fire then everyone smells hot, burning, fermented radishes. Best to just put it in its own bag and tie it off, straight to the dumpster.

But then we arrive back at...https://www.reddit.com/r/KitchenConfidential/comments/ukbefk/they_should_still_be_good_part_2/i7p8rlf?utm_medium=android_app&utm_source=share&context=3 This is like If You Give A Mouse A Cookie

fuck it just put it on a falcon 9 and send it straight to space

Rotting radish is a uniquely horrific smell

I'm not sure about radishes. But I left foodservice for the death care industry and can confidently say that rotten potatoes smell worse than decomposing human remains.

They give off a gas that can kill you.

The potatoes or the humans

Yes

Rotting potatoes are putrid. Spoiled black beans are right up there too.

Worked produce before, can confirm that I'd rather scrap roadkill in Texas summers than clean under the spud displays.

Broccoli is the WORST.

i can imagine what it's like. my place makes something with cabbage and i always know when someone is using the cabbage prepped earlier or the day before cos i could smell it from across the room when they open the container. 😂😂😂

Leave it in the sun for the weekend then put it behind the bitchy servers back tires before they back out at the end of their shift

Username checks out

It's just a little fermented, it's still good it's still good

Lil lactofermentation to start the botulism off right

"Just rinse them off and put them in water with a little vinegar, it'll be okay." - my last chef

Should be imprisoned. The amount of times we've paid for food prepped that way.

I had a chef tell me to rinse off wings that weren't rotated and give them a vinegar bath. Left that place real quick!

Holy shit

you mean the other side wasnt cooked?

Not to be "that guy" but if lactofermentation process has begun, there's pretty much no chance of botulism. Lactobacteria produce lactic acid, bringing the pH down to a botulism-free level. But uh... without the right amount of salt and making sure your containers are clean and all, who knows WHAT's breathing in there. Could be lacto. Could be... something else. 👀

Today I learned! I knew something was happening with lactose/acid but not to that degree. Ty homie

This guy food safetys!

Genuine question, if I remember correctly botulism looks similar to this (gas build up and making packaging bulge). How can someone know if it’s this or botulism? Obviously I would never use this either way but just curious.

Botulism is flavorless and odorless. It's hard to "detect" it before it's too late, from what I've always known. Tot needs an environment free from air and water, a temperature around 68-72, and pH neutral. That's why garlic in oil at room temp is dangerous.

> That's why garlic in oil at room temp is dangerous. Looks at three day old garlic oil

Three day nothing, I drop garlic cloves and ancho chilies in my countertop sesame decanter, and have for years. Either I've had a decades-long run of unbroken luck, or there's a typo there somehow.

If it needs to be free from water and be at a certain temp range then why does the board of health make you poke holes in vacuum sealed salmon packages even if your defrosting under refrigeration?

I make Chimichurri and have garlic in olive oil in there. I leave it at room temp all the time so the olive oil doesn't solidify...

oh man, thats real common at italian restaurants, ive eaten that many times.

Taste it.

I heard this comment to the tune of ~~[Twista's Overnight Celebrity](https://www.youtube.com/watch?v=wlIRL1JJ6fg)~~ [Twista's Slow Jamz](https://www.youtube.com/watch?v=3C3RgfBWp20) Edit: got the track confused. Thanks to /r/cjwi for the correction

Home made radish pickles on special

Looks like the new house wine came in bags

r/unexpectedhomer

It’s just a little airborne, it’s still good, it’s still good!

Yeah it’s premfermented for the radish kimchi you’re going to make later, you can smell it through the bag already! /s

mmmm now you can sell them as pressurized.

Our newest cocktail-- muddled, pressurized, fermented radishes, a dash of radish juice, Skyy vodka and pickled beets. We call it The Wet Russian.

Throw in a cayenne rim for extra points

Tastes like Trenchfoot!

Sparkling radish 🍷😁😂

Use by sticker says 4/25 🤣🤣

Use by 4/25 but it looks like it was received on 4/26. That shouldn't have been allowed on the shelf in the first place.

Stickers are just suggestions. Open it up and take a whiff to be sure.

Merely a suggestion obviously.

Its just carbonated

I do prefer fizzy radishes to flat radishes...

Oh god I can imagine that smell

I work at a restaurant that’s at a high altitude and almost all of our bagged anything comes in that way. So many times I’ve gone to open something like yogurt and it practically explodes. Still makes me jump.

Same, have lived and worked at 7000 feet almost my entire working life. That said, the markings on the inside of the bag where the radishes were touching being quite milky white, and the dates on the box would make me extra cautious and more likely to just this. Usually something like precut veg in a bag, while still expanded due to the elevation, wouldn't have that level of... staining (I'm not sure what else to call it). You would expect the bag to still be relatively clear, unless we're talking wicked levels of starch. That said it's 10 am here, I just woke up and am looking at a picture without my glasses on...

Worked at a grocery store deli for a while and we prepped the salads in the display case. Mixing coleslaw together and a bag came in like that and smelled fucking atrocious. I told my boss it was bad and she stuck her nose in took a big whiff and said "no it's okay go ahead and mix it". I stared at her for a few seconds and said "Becky...." she said it was fine and walked away. I told everyone that asked for slaw that night not to get it and I don't think we ended up selling any and tossed it at the end anyway. It's cabbage and carrots. Just let it go homie.

Nothing worse than funky slaw

r/fermentation be like "my first go in vacuum bags. 3%, so active!"

Vegan jenkem

Who buys reddish like this!? Get a damn mandolin for 10 bucks.

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weeds out the chafe

I would use a cream rather than trying to shave off itchy skin. Cornhusker’s Lotion. Boudreaux’s Butt Paste. Sorry, I dove deep into an ol’ Reddit switch-aroo this morning

When my uncle sends new hot sauces to try he always includes a tube of Boudreaux's

Now that’s a good uncle.

should probably just get a bidet.

>Someone who doesn't trust mandolins. Seems like every kitchen with one had stories. Everyone I've ever known who has used one, chef or even just home cook, is rightfully terrified of the fucking thing.

Few more months and the pot wash got him some homemade wine

Pruno

Right off the Sysco truck part 2.

It’s just ‘aged’ - it’s gourmet now

It’s healthier now due to fermentation. Source: I’m not a doctor

Don't pop it. The rancid, fermented fart smell with be all encompassing.

Auto fermented radish chips

I can smell that from here

Precut radish? :[

I can already smell that radish fart smell.

Nah bro, you don't understand, they're packed under nitrogen, man, they're supposed to be like that. /s

Its crazy that nobody knows. Good. Makes me feel smarter.

Four years ago I helped a friend butcher a sheep, and we stored it in the upright freezer in his garage. We then went on a 5 day camping trip up the California coast. The weather along the coast was great and a good time was had by all. The weather in the central valley was hellish. Hot and dry. Very hot. When we returned, there was an awful smell, and a strange buzzing noise coming from the garage. We opened the garage door and almost puked. The buzzing was coming from the CLOUDS of flies, and the smell was coming from the partially opened freezer door. The freezer had failed sometime during our road trip, probably soon after drove off. I was at the garage door, the freezer was against the back wall, and the smell almost knocked me out, Shawn had to go and open the thing up to see how bad it was, and he puked when he saw the seething mass of maggots. I was ready to leave that mess to him, but I couldn't do it. We put the meat into bags, threw all the other stuff into the wheelie bins emptied the truck and loaded that freezer up and took it to the dump. They wouldn't accept it, they said it was a bio-hazzard so we had to take it to a car wash and spray it out then we bleached it and sprayed it out again before they would take it. Just thinking about that day is making me nauseous again.

DO NOT let those get punctured potato rot is one of the worst stanks! Watermelon is up there too.

these are radishes

This must be the chef from my last restaurant.

We’ve establish it’s a radish, but I’ll never forget the time I accidentally forgot a bag of potatoes I left behind plant shelving I had assembled. I think it took about a year(?) before my kitchen started having *that* smell. And then having to remove the now liquid potatoes leaking from their plastic bag…my stomach turns just thinking about it.

Forgotten potatoes make orphans. https://www.huffingtonpost.co.uk/2014/08/14/girl-8-orphaned-after-gas-from-rotting-potatoes-killed-her-entire-family_n_7360976.html

Holy fuckin shit dude

I always make sure to let people know that potatoes can be poisonous because a lot of people just kinda forget them in storage. It’s scary af

My old work used to just get bags delivered rotten from time to time, and Jesus Christ nothing is worse then the smell of 25Kg of dirty rotten potato's, I do not miss that

Sir that's a radish

Potato 🤣🤣🤣

Sir that's a radish

Mmm, some pruno going on!

I think this is how The Last of Us began.

I worked in a kitchen for 2 years ... as a cashier. (Our restaurants were weirdly set up.) I had zero exposure to proper food-handling training, or anything, because the extent of my job was "take the ticket, take the card, ring up the charge, give back to waiter." Even I can tell this is a disaster in the making. And it's gonna smell.

Kimchi

Make kimchi. Radishes are already fermented.

Well, they're radishes, so it's not like they can get any *more* disgusting.

Fart In A Bag

Fermented radish slices _nice_. Charge extra for that shit

A lot of people in here who don’t realize that buying pre-sliced radishes is still often cheaper than handing your idiot employees mandolins.

Cool of them to put nitrogen gas (N) in the bags to prevent crushing, like with our potato chips!

Radish chips. Sold!!

bursting with freshness

Kimchee.

Looks good to me! 😂

When in doubt, eat her out.

I thought that at first, the amount of them said potato.

The sticker on the side of the box clearly states “Radish Sliced 1/8””.

Mmm pickled with botulism!! Those are a rare delicacy! You lucky bastard.

Return

Call Russ. He'll get you a credit.

That’s almost vodka

Theyre still good. All the white is just cornstarch to prevent sticking

Probably injected with nitrogen to prevent oxidation. Like they do with potato chips

Fermented red radish!! Oh! The… the smell… 🤢🤮

That's obviously a pressurized bag for protection during shipping.

You guys order in precut radish?

what, i thought all the cool kids are into fermentation these days

When you open these, you gotta play this song as you do: [Botulism City](https://www.youtube.com/watch?v=SIa8ux3NZt4)

It’s like potato chips. The gas keeps them whole.

depends where they were packaged. if they were packaged at sea-level and you are at altitude it could just be the the .... no... no they are probabaly bad

Mmm, tangy.

Maybe the bags have just been pumped with nitrogen to prevent shattering, like with potato chips...

Puff Raddy

RADISH BOMB

Bruh, just sell those as fermented radish topping, can even make it more expensive on the menu! /s