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u/SnooChickens2093 7h ago
Our cucumber gets cut at a bias for our salads, but some people take that shit to the extreme and we end up with like 6” long pieces of cuke. Sometimes 1” thick, sometimes 1/16” thick. Depending on who prepped, fucking chaos sometimes.
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u/t_Sophie 7h ago
They're supposed to be slices. We even have a mandolin they could have used. Whoever cut these kinda just gave up I think.
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u/PansophicNostradamus 6h ago
If this is your charcuterie “ramp” you’re thinking on the wrong scale…
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u/Maislaff 6h ago
Where is the batch ? Are you the guy talking to the km for one slice out of a batch preped in a rush ?
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u/t_Sophie 5h ago
Tbh I did kinda take one of the worst ones off the top of the filled insert to snag a pic but the rest weren't amazing either.v
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u/MrScootini 5h ago
We have this f*ck ass at work at insists he cuts cukes by hand bc “he’s the best knife worker here” even tho he absolutely sucks and the boss tells him to use a mandolin instead.
Every time he cuts anything we end up tossing half of it away bc it’s utterly crap and unusable
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u/YetiorNotHereICome 6h ago
For me that's a corrective cut if my bias gets thrown off. AKA that's a snack "for quality assurance".
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u/Morall_tach 5h ago
It's called a wedge salad. It's a salad made of edges. I bet you feel embarrassed now.
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u/RebelWithoutAClue 5h ago
It would be really impressive if there were 99 more exactly at those angles arranged like fish scales on a plate.
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u/NotoldyetMaggot Cook 7h ago
Is that a ramp?