GWS General Chat: Damn I feel like a boss when I have one in each hand.

The Something Awful Forums > Discussion > Goons with Spoons > GWS General Chat: Damn I feel like a boss when I have one in each hand.

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EAT THE EGGS RICOLA: May 29, 2008

Sorry that you can't compete with a food truck that is only open 4 hours a day I guess.

# ? Jul 26, 2013 17:36

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# ? May 13, 2024 04:59

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

What do you mean, tacos and a tall boy are cheaper than a sit down meal? loving poors.

# ? Jul 26, 2013 17:44

NosmoKing: Nov 12, 2004; I have a rifle and a frying pan and I know how to use them

Yay!!

The FDA IS HERE!!

After I just spent 3 days with my BRC auditors for 3 days!!

Why does my rear end in a top hat feel all tingly?

Oh that it! I'm tired of being hosed!

(My prostate is sore)

# ? Jul 26, 2013 18:18

Iron Lung: Jul 24, 2007; Life.Iron Lung. Death.

Yeah I don't really understand this thought process. That sign says to me that they didn't know all the costs going in, and obviously resent the person making money at a fraction of the cost. Isn't that the definition of America/capitalism?

# ? Jul 26, 2013 18:18

bongwizzard: May 19, 2005; Then one day I meet a man,
He came to me and said,
"Hard work good and hard work fine,
but first take care of head"; Grimey Drawer

That sign is so unattractively whiney that I would buy a bag of White Castle and just stand in front of their store and give them away.

# ? Jul 26, 2013 18:43

GrAviTy84: Nov 25, 2004

Anyone else taking this?

https://www.edx.org/course/harvard-university/spu27x/science-cooking-haute-cuisine/639

Thought it was as good a place as any to share because I'm sure a lot of you would be interested. Maybe it deserves its own thread maybe.

# ? Jul 26, 2013 18:44

dino.: Mar 28, 2010; Yip Yip, bitch.

EAT THE EGGS RICOLA posted:

Sorry that you can't compete with a food truck that is only open 4 hours a day I guess.

The sheer volume of bad spelling, grammar, and other sins is making my head hurt. Apparently, with all that overhead, they couldn't afford a proofreader.

There's something that Tom Ford said, that applies here too. "Those people who buy knockoff bags in Chinatown are not our customers." Those people eating at a food truck are not your customers if you're offering sit-down service. I'm not going to bring my friends from out of town to a food truck, so we can all stand around and eat. I'm going to a sit down place, where we can relax, get out of the heat, and eat in peace.

Also, 175K in payroll seems like an awfully small amount of money for a legitimate business.

Also, $6,000 seems like a LOT to pay for a food truck license. :catstare:

# ? Jul 26, 2013 18:46

Clavietika: Dec 18, 2005

I wonder how much that restaurant spent to have that sign made up. Food trucks are lucrative right now, and require a MUCH more entrepreneurial mindset than a regular sit-down restaurant to run. Like most entrepreneurial jobs, I don't think they're ever a lifelong career decision either, like owning a restaurant would be. Entrepreneurial intelligence is more impressive than Sheer :10bux:

to run a business. Once the trend is over the people into the restaurant business will use the money they've made to move on and open a restaurant and the entrepreneurs will move on and do whatever they do. There's also nothing stopping this restaurant but themselves, from starting up their own offshoot food truck and getting a slice of that pie, in addition to some good press for their sit-down restaurant. But they chose to whine instead! :qqsay:

Mr. Wiggles posted:

There's a big country music festival in my town this weekend, and so the place is filling up with 10000 white trash wannabes from the suburbs of other states, whooping and hollering, speeding about in oversized pavement queen pickups, polluting the river, and getting drunk on Miller lite on the sides of all the streets. I'm sure they all have Rachael Ray garbage bowls in their travel trailers.

So I made piri piri chicken tonight, I'm going to play Manu chao really loud all weekend (except when I drive, when I'll bump narco corridas at full bass), and generally try to present an opposing view of existence to the out of towners.

We'll see if I'm still posting by Monday.

At Dauphin Countryfest (Manitoba's local country music festival) last year they ran out of rape kits. That means they predicted an amount of rapes and exceeded it. :gonk:

Clavietika fucked around with this message at 18:56 on Jul 26, 2013

# ? Jul 26, 2013 18:49

Flash Gordon Ramsay: Sep 28, 2004; Grimey Drawer

dino. posted:

The sheer volume of bad spelling, grammar, and other sins is making my head hurt. Apparently, with all that overhead, they couldn't afford a proofreader.

There's something that Tom Ford said, that applies here too. "Those people who buy knockoff bags in Chinatown are not our customers." Those people eating at a food truck are not your customers if you're offering sit-down service. I'm not going to bring my friends from out of town to a food truck, so we can all stand around and eat. I'm going to a sit down place, where we can relax, get out of the heat, and eat in peace.

Also, 175K in payroll seems like an awfully small amount of money for a legitimate business.

Also, $6,000 seems like a LOT to pay for a food truck license.

Not to mention, a food truck operator will still have to pay sales tax, payroll taxes, business taxes, etc. If your restaurant can't compete with a roach coach, that's not their problem.

# ? Jul 26, 2013 18:51

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Clavietika posted:

At Dauphin Countryfest (Manitoba's local country music festival) last year they ran out of rape kits. That means they predicted an amount of rapes and exceeded it.

Welcome to actuary tables. On a long enough timeline, everybody gets raped.

# ? Jul 26, 2013 18:54

GrAviTy84: Nov 25, 2004

EAT THE EGGS RICOLA posted:

Sorry that you can't compete with a food truck that is only open 4 hours a day I guess.

I love that they don't include the cost of purchasing and maintaining a food truck as well as ignore all the taxes. Food trucks are still businesses, it's not like all you do is pay 6kbux and the money starts rollin' in.

Even here food trucks are required to prep in a commercial kitchen so they have to rent a spot somewhere.

# ? Jul 26, 2013 19:04

EAT THE EGGS RICOLA: May 29, 2008

Clavietika posted:

I wonder how much that restaurant spent to have that sign made up. Food trucks are lucrative right now, and require a MUCH more entrepreneurial mindset than a regular sit-down restaurant to run. Like most entrepreneurial jobs, I don't think they're ever a lifelong career decision either, like owning a restaurant would be. Entrepreneurial intelligence is more impressive than Sheer to run a business. Once the trend is over the people into the restaurant business will use the money they've made to move on and open a restaurant and the entrepreneurs will move on and do whatever they do. There's also nothing stopping this restaurant but themselves, from starting up their own offshoot food truck and getting a slice of that pie, in addition to some good press for their sit-down restaurant. But they chose to whine instead!

Up until earlier this summer, Ottawa hadn't had a new food truck license issued in like 30+ years, so food trucks are extra novel here right now.

# ? Jul 26, 2013 19:04

Eat This Glob: Jan 14, 2008; God is dead. God remains dead. And we have killed him. Who will wipe this blood off us? What festivals of atonement, what sacred games shall we need to invent?

GrAviTy84 posted:

Anyone else taking this?

https://www.edx.org/course/harvard-university/spu27x/science-cooking-haute-cuisine/639

Thought it was as good a place as any to share because I'm sure a lot of you would be interested. Maybe it deserves its own thread maybe.

Holy poo poo. Look at that murderers row of gastronimists on staff for the course :stare:

# ? Jul 26, 2013 22:38

bloody ghost titty: Oct 23, 2008; tHROW SOME D"s ON THAT BIZNATCH

Eat This Glob posted:

Holy poo poo. Look at that murderers row of gastronimists on staff for the course .

Yeah I gently caress with some of those guys and their sous but I think I may still rock that course.

# ? Jul 26, 2013 23:19

Lyssavirus: Oct 9, 2007; Symptoms include swelling of the brain (encephalitis), numbness, muscle weakness, coma, and death.

CzarChasm posted:

The "Customers Who Viewed This Item Also Viewed" list for that is pretty good too.

Jolly Rancher scented candle
90 serving emergency meal bucket
Big Wet Asses - 4GB of porn on a flash drive
And a Lobster mascot costume

The reason for this is because of this blog.

# ? Jul 27, 2013 04:06

Croatoan: Jun 24, 2005; I am inevitable.
ROBBLE GROBBLE

Chef De Cuisinart posted:

I will never understand sperging over cookware. Is it tri-ply? Congratulations it will last basically forever.

Because, and I mean this in the nicest way possible, you're a dumbass. Having better tools helps you pull off some techniques you otherwise wouldn't be able to do. Now don't get me wrong, you can do just fine with lovely pans, I did it for years. However once you can finally afford really nice pans (thank you Mr. Bonus for showing up when I wasn't completely broke for once!) you should upgrade.

Also, that shits expensive, it's cool to show off your new toys.

Edit: and one other thing, tri-ply is great but they're not invincible. One of the bad sides is if they can warp. Having an additional layer of stainless steel helps prevent that. All copper is sweet too but warping is really easy because its soft and you have to be OCD about keeping it clean.

Croatoan fucked around with this message at 14:59 on Jul 27, 2013

# ? Jul 27, 2013 14:54

Chef De Cuisinart: Oct 31, 2010; Brandy does in fact, in my experience, contribute to Getting Down.

Croatoan posted:

Because, and I mean this in the nicest way possible, you're a dumbass. Having better tools helps you pull off some techniques you otherwise wouldn't be able to do. Now don't get me wrong, you can do just fine with lovely pans, I did it for years. However once you can finally afford really nice pans (thank you Mr. Bonus for showing up when I wasn't completely broke for once!) you should upgrade.

Also, that shits expensive, it's cool to show off your new toys.

Edit: and one other thing, tri-ply is great but they're not invincible. One of the bad sides is if they can warp. Having an additional layer of stainless steel helps prevent that. All copper is sweet too but warping is really easy because its soft and you have to be OCD about keeping it clean.

I totally disagree. I have some stainless steel vollrath pans that have a stainless steel disc bottom with an aluminum core. I've had them up too 500f and no warping.

Plain and simple, fancy cookware is just fancy cookware. It is no better than industrial stuff.

# ? Jul 27, 2013 15:16

Skinny King Pimp: Aug 25, 2011; Skinny Queen Wimp

Yeah, I gotta say that I trust stuff like Vollrath more than some of the commercial brands, just because I've seen the absolute hell you can put them through without too much trouble. There are actually a few pans I need to replace with a trip to the restaurant supply store in town whenever we have some cash for it.

# ? Jul 27, 2013 18:42

Fo3: Feb 14, 2004; RAAAAARGH!!!! GIFT CARDS ARE FUCKING RETARDED!!!!

(I need a hug)

Chef De Cuisinart posted:

I totally disagree. I have some stainless steel vollrath pans that have a stainless steel disc bottom with an aluminum core. I've had them up too 500f and no warping.

Plain and simple, fancy cookware is just fancy cookware. It is no better than industrial stuff.

I think they was trying to say is that standard tri-ply like cuisinart/sams/trimontina etc don't have a disc bottom. They are aluminium coated in thin stainless and can warp. Sometimes old plain disc bottom stainless can be better as far as the bases.
I guess the best would be disc bottom + tri ply, but cuisinart/sams/trimontina etc aren't disc bottom. No idea about allclad, cuisipro, scanpan 5 ply, tefal's multi-core copper plus aluminum, or other brands.
edit: mind you, cuisinart/sams/trimontina are about $200 a set, allclad, cuisipro, scanpan 5 ply, tefal's multi-core copper plus aluminum about $120 per pan.

Fo3 fucked around with this message at 19:08 on Jul 27, 2013

# ? Jul 27, 2013 19:04

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Fo3 posted:

I think they was trying to say is that standard tri-ply like cuisinart/sams/trimontina etc don't have a disc bottom. They are aluminium coated in thin stainless and can warp. Sometimes old plain disc bottom stainless can be better as far as the bases. I guess the best would be disc bottom + tri ply, but cuisinart/sams/trimontina etc aren't disc bottom.

Nah, by that point the bottom would be too thick and you'd get a pan that was too slow to respond to temperature changes. What would work out better is a clad pan with a relatively thick bottom, which is what the All-Clad is.

quote:

No idea about allclad, cuisipro, scanpan 5 ply, tefal's multi-core copper plus aluminum, or other brands.
edit: mind you, cuisinart/sams/trimontina are about $200 a set, allclad, cuisipro, scanpan 5 ply, tefal's multi-core copper plus aluminum about $120 per pan.

There's a happy medium in the Calphalon Tri-ply set, which is $400 and feels better constructed than the $200 Cuisinart set, the only drawback for some people is that it has glass lids. There's also the Calphalon Contemporary set which is higher end but I don't like them because they don't have rolled edges.

# ? Jul 27, 2013 19:29

Fo3: Feb 14, 2004; RAAAAARGH!!!! GIFT CARDS ARE FUCKING RETARDED!!!!

(I need a hug)

Calphalon is only non-stick anodised aluminium cookware here, I thought non stick is their only game (eg like analon, circulon etc).
Still, calphalon is $120-200+ per pan, or $900+ a set for non stick cookware here.
Still not suprised they do tri-ply there but not here.
Cuisinart and tramontina are here, but don't sell tri-ply locally.
Scanpan and the other brands only came in recently, and charge $120-200 a pan - about the same as all clad.
I think all clad is the cheapest brand here really since no one here knows them and some pans are under $150! Unlike the ...lons, tefals, scanpans etc

Fo3 fucked around with this message at 20:03 on Jul 27, 2013

# ? Jul 27, 2013 19:57

Steve Yun: Aug 7, 2003; I'm a parasitic landlord that needs to get a job instead of stealing worker's money. Make sure to remind me when I post.; Soiled Meat

Australia?

# ? Jul 27, 2013 20:00

Fo3: Feb 14, 2004; RAAAAARGH!!!! GIFT CARDS ARE FUCKING RETARDED!!!!

(I need a hug)

Yep.
Edit: Still, before I bought from U.S.A, I looked into UK prices as shipping usually cheaper, and UK and Europe seem to have pricing just as bad.

Fo3 fucked around with this message at 20:11 on Jul 27, 2013

# ? Jul 27, 2013 20:03

bongwizzard: May 19, 2005; Then one day I meet a man,
He came to me and said,
"Hard work good and hard work fine,
but first take care of head"; Grimey Drawer

First gear is a jerk.

Just drove 50miles home from my parent's place, my longest manual trans journey. Also my first manual trans journey. I had about a 50% stall rate at intersections but other then that it went great. So pleased to have a truck again.

Working a clutch is very much like working a trigger, except my truck's trigger would have been made by Russians when the Nazis were like 2 miles from the factory.

# ? Jul 27, 2013 21:17

No Wave: Sep 18, 2005; HA! HA! NICE! WHAT A TOOL!

SubG posted:

Eh. I picked up one of those Cuisinart MCP pots a while back, and it's developing pitting because I apparently lost the Chinese stainless lottery. And the fit and finish is okay but not that great---the outer lip of the pot is sharp enough to draw blood if you run your hand along it (e.g., when you're washing the thing and not expecting the lip of a stockpot to be sharp).

For the price it's pretty good and it functions as a pot well enough, but it's clearly nowhere near the quality of an All-Clad pot.

SubG you are loving indispensable. You must raise children.

# ? Jul 27, 2013 21:36

Eat This Glob: Jan 14, 2008; God is dead. God remains dead. And we have killed him. Who will wipe this blood off us? What festivals of atonement, what sacred games shall we need to invent?

bunnielab posted:

First gear is a jerk.

Just drove 50miles home from my parent's place, my longest manual trans journey. Also my first manual trans journey. I had about a 50% stall rate at intersections but other then that it went great. So pleased to have a truck again.

Working a clutch is very much like working a trigger, except my truck's trigger would have been made by Russians when the Nazis were like 2 miles from the factory.

What are you driving? Truck clutches are usually pretty forgiving. I learned (both to drive and how to use manual trans) on a lovely S10 with no power steering so that was an adventure. Thankfully, curves and hills don't exist in Iowa, so I was okay and was able to drive cool cars in New England where there are plenty of both.

# ? Jul 27, 2013 23:38

pr0k: Jan 16, 2001; "Well if it's gonna be
that kind of party..."

No Wave posted:

SubG you are loving indispensable. You must raise children.

Hahahhahaha this.

Nicol Bolas posted:

I have a question!

Does this seem full of weird misinformation and lazy cooking to anyone else, or am I just a cranky overachiever here looking too far into what amounts to a press release?

ATC = Cook's Illustrated. They do a whole range of poo poo from really brainy awesome to pretty lazy to downright hints from heloise poo poo to appeal to all levels. If lazy appeals, by all means, you know, cook with six ingredients. It's a gateway to not eating poo poo franchise food every day. For the more accomplished cook, try reading CI instead. If you prefer a lot more butter and casseroles, then Cook's Country.

# ? Jul 28, 2013 13:58

bongwizzard: May 19, 2005; Then one day I meet a man,
He came to me and said,
"Hard work good and hard work fine,
but first take care of head"; Grimey Drawer

Eat This Glob posted:

What are you driving? Truck clutches are usually pretty forgiving. I learned (both to drive and how to use manual trans) on a lovely S10 with no power steering so that was an adventure. Thankfully, curves and hills don't exist in Iowa, so I was okay and was able to drive cool cars in New England where there are plenty of both.

An 87 Ranger with a mushy rear end hydraulic clutch.

# ? Jul 28, 2013 23:08

Stalizard: Aug 11, 2006; Have I got a headache!

I just cooked my first anything sous vide. It was a couple ribeyes that I took up to ~130.

Holy poo poo.

Thanks you guys.

# ? Jul 29, 2013 01:27

mindphlux: Jan 8, 2004; by R. Guyovich

anyone have any p.interesting food documentaries or cooking shows I could download off youtube or vimeo or something?

I have two 22 hour flights coming up in the next couple weeks and I'm starting to panic re: entertainment

_{and sanity}

# ? Jul 29, 2013 06:38

Hauki: May 11, 2010

mindphlux posted:

anyone have any p.interesting food documentaries or cooking shows I could download off youtube or vimeo or something?

I have two 22 hour flights coming up in the next couple weeks and I'm starting to panic re: entertainment

_{and sanity}

Full season 1 of mind of a chef is on netflix instant.
Plus el bulli doc. & so forth.

# ? Jul 29, 2013 06:48

Eeyo: Aug 29, 2004

You can download stuff from youtube? Anyway, I enjoyed Bite Of China The first part is here: https://www.youtube.com/watch?v=FRHNa9qdtlw. It's 5 parts ~50 minutes each and goes through a bunch of chinese stuff. It's subtitled though so you might not want to deal with that if you're using a tiny screen. In the second one (about staple foods) this dude makes some tasty looking millet buns that I want to know how to make since I'm in love with steamed breads, but I could never find anything searching for steamed millet buns.

# ? Jul 29, 2013 06:56

DontAskKant: Aug 13, 2011; (USER WAS PUT ON PROBATION FOR THINKING ABOUT THIS POST)

I use https://www.offliberty.com for YouTube downloads

# ? Jul 29, 2013 07:13

mindphlux: Jan 8, 2004; by R. Guyovich

Hauki posted:

Full season 1 of mind of a chef is on netflix instant.
Plus el bulli doc. & so forth.

seen mind of a chef, it's a great one though. will check el bulli, but I think I've seen it too :/

Eeyo posted:

You can download stuff from youtube? Anyway, I enjoyed Bite Of China The first part is here: https://www.youtube.com/watch?v=FRHNa9qdtlw. It's 5 parts ~50 minutes each and goes through a bunch of chinese stuff. It's subtitled though so you might not want to deal with that if you're using a tiny screen. In the second one (about staple foods) this dude makes some tasty looking millet buns that I want to know how to make since I'm in love with steamed breads, but I could never find anything searching for steamed millet buns.

thanks, this looks good. I watched the first one of these a long time ago but never finished. this should be awesome. And yeah there are some sites that let you download http://keep-tube.com/youtube

# ? Jul 29, 2013 07:39

Force de Fappe: Nov 7, 2008

Eeyo posted:

You can download stuff from youtube? Anyway, I enjoyed Bite Of China The first part is here: https://www.youtube.com/watch?v=FRHNa9qdtlw. It's 5 parts ~50 minutes each and goes through a bunch of chinese stuff. It's subtitled though so you might not want to deal with that if you're using a tiny screen. In the second one (about staple foods) this dude makes some tasty looking millet buns that I want to know how to make since I'm in love with steamed breads, but I could never find anything searching for steamed millet buns.

Try searching for 黄馍馍 (huang momo). The guy actually got famous from that episode and struck a deal with at least one major restaurant chain to sell filled millet buns after his recipe. I reckon he made a pretty penny off of it and so much the better :unsmith:

# ? Jul 29, 2013 09:07

Fluffy Bunnies: Jan 10, 2009

mindphlux posted:

anyone have any p.interesting food documentaries or cooking shows I could download off youtube or vimeo or something?

I have two 22 hour flights coming up in the next couple weeks and I'm starting to panic re: entertainment

_{and sanity}

There's three seasons of masterchef out there.

# ? Jul 29, 2013 14:31

Hauki: May 11, 2010

mindphlux posted:

seen mind of a chef, it's a great one though. will check el bulli, but I think I've seen it too :/

thanks, this looks good. I watched the first one of these a long time ago but never finished. this should be awesome. And yeah there are some sites that let you download http://keep-tube.com/youtube

If you haven't seen them already there's Eat Drink Man Woman & Jiro Loves Sushi too. Still thinking.

# ? Jul 29, 2013 17:02