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This is one of the most durable and resilient abrasives on the planet — corundum. Or perhaps, it is pink sand gathered into something resembling a child's candy. This time, I purchased several sets for different buyers, having tested everything (except white corundum), and the only substance that truly works is pink corundum. I bought it on AliExpress. See the results in the photos and read the messages from the sellers on their pages. "Greetings to all. This abrasive initially appeared as shown on the left. Its intended purpose was to bevel the edges of a metal aperture, yet instead it transformed into a heap of dust of an indeterminate hue (please refer to the other photographs). The piece composed of two parts simply could not withstand the arduous journey from China to Ukraine; perhaps it was frightened by the bombardments, or perhaps it chose to end its existence through self-destruction. If this is corundum, then I am an American. Ultimately, the decision w...

This evokes a bygone era, when silent streets in towns and cities were traversed by honing artisans, who with gravelly voices offered to sharpen blades, scissors, and mend teapots and cups, and sometimes even restore enamelware. It is said that they repaired clocks and even computers—though, of course, I must confess, I was mistaken about the latter, as computers had yet to emerge. Today, I, as the chief expert in the art of sharpening of the Seven Flavors, declare in a raspy voice: "I sharpen, repair, and restore knives, scissors, manicure tools, tweezers, shears, axes, and instruments." Incidentally, I am currently designing a new project—after conceptualizing and constructing a sharpening manipulator—a belt grinder. I shall reveal the results in due course. If I remember, I will also document the stages of the process. Below are the new candidates awaiting correction and sharpening. Try to identify which is which—where they belong. Good luck. Yours in the Seven ...

Regarding the fate of the knife — the one that was scratched and had a broken tip This particular blade underwent a meticulous revival in our workshop: 1. It was reconstructed using our proprietary technique, which eschews heating or weakening the metal. 2. It was sharpened to a razor-sharp edge, employing our exclusive 'secret' methods. Rest assured—our process is truly unique; after our treatment, no scratches remain on the cutting edge, not even under a microscope. Only some very deep marks from previous 'craftsmen' might persist, which cannot be removed without significantly compromising the blade’s integrity. 3. It was polished to a mirror-like finish. We refrain from sharing a photograph post-'surgical' intervention at the request of the knife itself, which prefers not to be associated with its former, rather unseemly self. In truth, we simply forgot to take a photo—just as we have with many other items before, which we also neglected to documen...

The Texas-Mexican restaurant chain On Border has filed for voluntary bankruptcy, closing 40 out of its 60 establishments (some sources report as many as 80). There is a lingering suspicion that many of these closures and the discrepancies in reported figures stem from the franchises operated under the Tex-Mex holding. It raises an intriguing question as to how those foolish individuals, who opted to invest in this “high-quality” opportunity instead of establishing their own businesses, will justify such a “remarkable” outcome; how will they explain the disappearance of their funds to their families, and why wealth has not materialized? He claims that the decision to declare bankruptcy was influenced by the market, with its inflation, "challenging conditions," rising costs, and a shortage of labor, as well as the debt that had prompted creditors to initiate enforcement actions. Imagine, when they embarked on their entrepreneurial journey, they were utterly convinced th...

Some analysts, journalists, and economic experts are concerned about the reasons that drive Ukrainian businesses to close. They create infographics, like the one made by Opendatabot, loudly proclaiming that taxes are destroying the middle class. The government doesn't care; it likes that its "business advisors" suggest "milking" and "plucking" Ukrainians as if they were animals in a pen. It doesn't see that "milking" and "plucking" the half-dead or dead, instead of producing something useful and tasty, results in something rotten and inedible, like in a Soviet vegetable warehouse. In reality, according to our observations, entrepreneurs are most harassed by tax authorities and other "controllers" who are always looking to get something from businesses for free, or at least with a huge discount, draining profits and making their business situation unstable, shaky, and unprotected. ( Українською )

It turned out that McDonald’s had its own University of hamburger. Didn't know? I also. Its existence became known after this fastfood chain decided to resume the work of the university, appointed the former head of the university from ... the Boeing. They write that it will help modernize its education system for "restaurants" at this university, increase its level and blah blah blah..., something else, not at all interesting against the background that such a miracle existsturned out It's from here 

I want to present you a group for Ukrainians in which my friends and partners write about restaurants problems, its news and lifehacks. I invite you to this community. They are using the Ukrainian language there Your 7 tastes

How do you know if a restaurant is cooking or heating up semi-finished products bought in a specialty store? You just need to find out if this restaurant has the delivery service. If so, this is not a real restaurant, but a fast food restaurant. And this "food" is terribly harmful, because they have heated the purchased semi-finished product once, and then you having received it you heat it again turning it into poison. Because the restaurant is not only dishes made only from fresh food, it is also the music of the decoration of the restaurant, sincere notes of friendliness of the staff, soft light over your table, the mood of your friendly company, good and memorable taste of drinks from the bartender and delicate flower design of the dish from the heart of a restaurant chef. With love, Your 7 tastes Links: Fastfood is killing you The effects of fastfood on your body You should never eat fast food українською

We are preparing our digital guide for our own new 7 tastes project using Microsoft.Teams. We have already created all the channels for the work and writed out all our principles of hospitality for the staff. P.S. When will this virus go away?

We have just created a restaurant group for Ukrainians on Facebook, where we publish news about the world restaurant industry in Ukrainian and Russian. Your 7 tastes

Here's how a Taiwanese noodle restaurant attracts visitors after the quarantine. I don’t know, it seems that the association here isn't with noodles, but with a stripper who is simply hungry. What associations do you have?

Noma (Denmark) works without reserves. The benefits of this video are the same as the open kitchen of the restaurant. When viewers see how so many cooks prepare food for them harmoniously and cheerfully.

The quarantine continues and we continue to think and describe our new project. We have already described the equipment that we need for the first restaurant. There are already many solutions and finds for a new business we have. The main finds are the work options of the business during periods of events similar to this epidemic, and the possibility of small investors who isn't versed in the restaurant market to make money from this business. We also have a concept and menu for the first restaurant. Both the concept and the menu are completely ready. We still have no answers to almost fifty questions, but we'll get these answers by going to the place of founding a new business. So far we have no answer to one of the most important questions: ‘How do we need to calculate the audience and future profits during a pandemic?’... We don't have this answer yet. But we'll soon know it. There is the best part now. It is the first version of the new TM of our big business....