Media *** Random Tito Ortiz Videos MEGA THREAD ***

[Paolo Delutis]

The root is where most of the heat comes from, so if you're fast enough to chop and then throw it away then it does minimise the effect, but you're still standing over a cloud of chopped onion funk - luckily extraction is a thing, but that shit is napalm on the eyeballs either way.

Cheffing was brutal. I don't do the restaurant grind anymore, I'm too old and broken now - back, wrist, neck, nasty ass varicose veins, and various substance issues... Its a young man's game. I'm private now. Much better life, but I had to pay serious dues.

Cheffing doesn't leave time for much else - I used to pay for BJJ classes and so on and would only turn up to one class from a 3 month open subscription. Family events weren't an option because weekends were always the busiest time, you end up a terrible pervert becausebthe only women you see are the waitresses or late night bar hags, and once you start drinking and turning up with a hangover, you end up drinking in the morning just to function.

Having said all of that, I learned a shitload, and I wouldn't change a thing.

A very honest assessment lol ..

Im incline to agree...i think if i ever tried it again i would do it as a owner/chef and in a smaller more controlled setup .. something like a italian sandwhich shop or pizzeria and bakery with fresh wood oven pizzas and expresso with my wife (filipino) handling sweets and dessert the girl can bake !! Man ...i hate baking outside of making doughs ahaha it gets too much like chemistry..

Just a family ran smaller shop who serves like 10 -15 guests indoors at a time...maybe have a drive thru ..and catering lol...

But i also have the other side of my brain that has to take everything to the extreme lol and part of me would want to run a super high end Italian spot where theres not even a menu just a curated meal put on for each guest group no bigger then 12 after having a client meeting to take dos and donts before booking the reservation ..and its basically $800 a head LOL but all top notch original dishes and ingredients different every time...with custom rooms/decorations setups per occasions when u book..


Curse of my Virgo brain man...im always thinking and planning but the doing is the stickiest part for me lol ...not a confidence thing more of a just a focus and do it thing and stop diversifying all the time and just conquer a thing at a time lol...im never just doing one thing

 

[Buff]

That was seriously the most distressing thing I've seen in a while.

And why the fuck is he using a Machete to cut onions..

That right there is a 30.5cm Butchers Knife - its designed for cutting steaks. The heavy end means that you only need to slice once to get through big cuts of meat so you don't get raggedy edges.

This would be optimal for cutting veg - a regular ol' 20cm Chef Knife...

You want a nice amount of steel so that you can control the blade, but its also not too heavy for vigorous work, and the tip allows you to cut through the centre of things safely... Gotta keep them sharp though - blunt knives are more dangerous than sharp ones when you're working.

 

[Royce's Gi]

This shit was so traumatic for me that I had to chop something for my Sherbros.

I chopped these a while ago, but still...

Lovely Feet right there Buff the Stuff

 

[Buff]

A very honest assessment lol ..

Im incline to agree...i think if i ever tried it again i would do it as a owner/chef and in a smaller more controlled setup .. something like a italian sandwhich shop or pizzeria and bakery with fresh wood oven pizzas and expresso with my wife (filipino) handling sweets and dessert the girl can bake !! Man ...i hate baking outside of making doughs ahaha it gets too much like chemistry..

Just a family ran smaller shop who serves like 10 -15 guests indoors at a time...maybe have a drive thru ..and catering lol...

But i also have the other side of my brain that has to take everything to the extreme lol and part of me would want to run a super high end Italian spot where theres not even a menu just a curated meal put on for each guest group no bigger then 12 after having a client meeting to take dos and donts before booking the reservation ..and its basically $800 a head LOL but all top notch original dishes and ingredients different every time...with custom rooms/decorations setups per occasions when u book..


Curse of my Virgo brain man...im always thinking and planning but the doing is the stickiest part for me lol ...not a confidence thing more of a just a focus and do it thing and stop diversifying all the time and just conquer a thing at a time lol...im never just doing one thing

Lmao I'm a virgo too, and that's exactly my problem!

Street food kicks the shit out of having a restaurant because the rates are way lower and you can get really intense rushes... Also a lot less can go wrong, yiu just need to do one thing well.

Honestly, that's it - people that try to please everyone with a big menu never do anything particularly well, and if they do then it gets lost... Meat in bread always sells in whatever form, the Italian boom is coming to an end, now the food craze is turning to Malaysian, and Korean again.

Privates are great, but you have to deliver a really sensational product if you're charging silly money, and for that you need to invest silly money, so you need to know your target audience wants and will regularly use your product because otherwise you'll lose everything...

Best advice I can give you is get a gazebo, a couple of tables, and do a spot at a school fete or farmers market or something so you can get a feel for it before you start really investing.

 

[Lawrence]

Holy shit, that was scary.

I've been a chef for nearly 25 years, and this is absolutely how you cut your fingers off.

Literally everything is wrong from the knife he chose to use, to his free hand positioning, and technique... He didnt even peel them.

Why have we not talked about Cooking?!?!?!?

I have an odd collection of Damascus, mostly Spanish from a trip to Toledo about 20 years ago,,, but I buy cool looking stuff from time to time. Have an awesome Spanish Cleaver .. Jus the most beautiful thing.

But must admit for feels at the cutting board, I have a stainless Damascus (sort of a contradiction) santoku that has become my go-to, surpassing all my French knives.

Here are my current favorites





Leg of GOAT with a little Irish to bring it back down.
FYI I had a couple of shots and it remains up in the cupboard... Not a good whiskey.

Home brined and smoked Pastrami brisket

 

[Lawrence]

My worst finger injury was a stick-blender... You're supposed to put them together before you plug them in and I forgot. Shredded my fingertip... The noise it made when it was clicking off the bone is what stays with me from that one.

You know what happened.

 

[Royce's Gi]

Why have we not talked about Cooking?!?!?!?

I have an odd collection of Damascus, mostly Spanish from a trip to Toledo about 20 years ago,,, but I buy cool looking stuff from time to time. Have an awesome Spanish Cleaver .. Jus the most beautiful thing.

But must admit for feels at the cutting board, I have a stainless Damascus (sort of a contradiction) santoku that has become my go-to, surpassing all my French knives.

Here are my current favorites

View attachment 966374

I have that Usman Knife as well!

 

[Lawrence]

Holy shit, that was scary.

I've been a chef for nearly 25 years, and this is absolutely how you cut your fingers off.

Literally everything is wrong from the knife he chose to use, to his free hand positioning, and technique... He didnt even peel them.

 

[Paolo Delutis]

Lmao I'm a virgo too, and that's exactly my problem!

Street food kicks the shit out of having a restaurant because the rates are way lower and you can get really intense rushes... Also a lot less can go wrong, yiu just need to do one thing well.

Honestly, that's it - people that try to please everyone with a big menu never do anything particularly well, and if they do then it gets lost... Meat in bread always sells in whatever form, the Italian boom is coming to an end, now the food craze is turning to Malaysian, and Korean again.

Privates are great, but you have to deliver a really sensational product if you're charging silly money, and for that you need to invest silly money, so you need to know your target audience wants and will regularly use your product because otherwise you'll lose everything...

Best advice I can give you is get a gazebo, a couple of tables, and do a spot at a school fete or farmers market or something so you can get a feel for it before you start really investing.

Ya i would definitely start small... thanks for the advice ..

Haha us Virgo's are fucked man lol ..As i say all this to you i am also trying to run a renovation company and do martial arts in which i hope to compete and teach people in to the point i got a personal trainer license online during the covid shutdowns hahaha ..im all over the place man..went to check out to local gyms the last few weeks trying to find a new home base.. checked out Simon Marcus's gym( glory kickboxing champion,fought izzy,alex perriera) last week its a nice simple old school gym setup ..not sure ill sign up just yet though ...but i liked the vibe

But a nice smaller food shop really does seem amazing for a someday plan...

 

[Dr Fong]

Tito is legitimately one of the most fascinating creatures on the planet.

A man so stupid that he succeeds in life because of it. His idiocy is so intense that it is incapable of recognising itself and therefore he cannot ever doubt himself.

Dunning and Kruger need to publish an entire paper on him.

 

[fita]

It's not stressful when you realise Tito is the kind of dude you would absolutely love to see chopping his own finger off.

 

[Nathan LaMontagne]

The root is where most of the heat comes from, so if you're fast enough to chop and then throw it away then it does minimise the effect, but you're still standing over a cloud of chopped onion funk - luckily extraction is a thing, but that shit is napalm on the eyeballs either way.

Cheffing was brutal. I don't do the restaurant grind anymore, I'm too old and broken now - back, wrist, neck, nasty ass varicose veins, and various substance issues... Its a young man's game. I'm private now. Much better life, but I had to pay serious dues.

Cheffing doesn't leave time for much else - I used to pay for BJJ classes and so on and would only turn up to one class from a 3 month open subscription. Family events weren't an option because weekends were always the busiest time, you end up a terrible pervert becausebthe only women you see are the waitresses or late night bar hags, and once you start drinking and turning up with a hangover, you end up drinking in the morning just to function.

Having said all of that, I learned a shitload, and I wouldn't change a thing.

You should write kitchen confidential 2
(Still possibly my favourite book)

I've been asked by tons of people why I don't become a chef, my response is always the same, "fuck no! I enjoy cooking as a hobby and can't handle 14 hour days under immense stress."

Any specific crazy stories you want to share?

 

[Nathan LaMontagne]

View attachment 966390

Oh my god.
Prepare for your upcoming murder trial.

I laughed so hard I died.

 

[Eater of Souls]

That's fucking awful.

I've had a method for cutting onions, but I still would do a pre video search from time to time, cuz I happened to run across a chef using a different method once and I started using that. Ever since then, I still do a quick search every once in a while in case I find something more interesting or time saving. But I guess to be a fighter, you have to have the kind of deluded confidence to be like "Nah, I'm not gonna check if my way's ok with a tiny google. Hey honey! Are you sure we don't have a karambit in the house to cut this with? All right, fine, I'll use this."

I do the same and I was a diner prep cook at 16, nearly 40 years ago. There is always someone with a better way. There was this one guy on Top Chef who amazed everyone but I have forgotten his damn name so I cannot find it.

 

[Eater of Souls]

You should write kitchen confidential 2
(Still possibly my favourite book)

I've been asked by tons of people why I don't become a chef, my response is always the same, "fuck no! I enjoy cooking as a hobby and can't handle 14 hour days under immense stress."

Any specific crazy stories you want to share?

Same. I cooked in a couple of places as a kid, including the place my mother ran (surprise!!!!! said no one ever). I would never want to do it for a living. This way I enjoy it still and cooking regularly helps ensure that my wife continues to put up with my bullshit.

 

[TCE]

Man, that's the one thing you can never train - you can get used to holding hit things, standing for 17 hours, and the heat... But your eyes never get used to cutting onions in the morning, especially if you've been smoking weed.

Spanish onions are notoriously vicious.

Ever tried a wet paper towel next to the onions while cutting them? I've never tried it myself mind, but apparently the acidity from onions gravitate towards water. So instead of hitting your eyes, it'll seep towards the wet paper towel instead.

 

[Ripp0ntare]

lol Tito at it again....man this guy cant just ride off into the sunset. But his antics post retirement have been entertaining nonetheless.

 

[KAZSoliloquy]

the onion has blood all over it <Lmaoo>

 

[sonhow]

 

[heSHurt]