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spoon swoop spotted fancy plating on a cutting board spotted
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May 27, 2015 15:57
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| # ? May 12, 2024 04:11 |
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yo dawg, respect the spoon swoop. Also, those boards are so much cheaper than plates, and don't break.
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May 27, 2015 16:03
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Sometimes when I'm alone and the nights are cold and I know no one can watch me, I eat my food from a cutting board. Or maybe I just don't want to wash another plate for a simple snack.
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May 27, 2015 16:57
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It would be really nice if someone could invent a machine that could wash dishes for you so that you could conveniently use dishes for a small snack.
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May 27, 2015 17:06
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Yeah, but home dishwashers suck. I hate mine, takes 2 hours, and half the time it doesn't clean anything worth a poo poo. Commercial dishwasher is cheaper to run, and cleans all my dishes in about 30 seconds.
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May 27, 2015 17:10
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Chef De Cuisinart posted:Yeah, but home dishwashers suck. I hate mine, takes 2 hours, and half the time it doesn't clean anything worth a poo poo. Commercial dishwasher is cheaper to run, and cleans all my dishes in about 30 seconds. Not to mention all the steam your lungs can handle! It's win-win!
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May 27, 2015 17:17
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Nothing's better then a sandwich right off the cutting board while sitting in front of the football game. Also, what the hell else am I going to do with these 6 novelty tiny butcher boards agh mom
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May 27, 2015 17:18
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Chef De Cuisinart posted:Yeah, but home dishwashers suck. I hate mine, takes 2 hours, and half the time it doesn't clean anything worth a poo poo. Commercial dishwasher is cheaper to run, and cleans all my dishes in about 30 seconds. I bought a pretty good dishwasher a year or so ago, and it has a quick wash function that actually does really solid work (at the expense of using more water and energy). The regular wash does take 2 hours though so it only makes sense to run it at night or something. But who has space for a commercial machine?
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May 27, 2015 17:32
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Mr. Wiggles posted:But who has space for a commercial machine? There are actually 'under-cabinet' commercial machines for boutique type places. Easy $2k, but if I had the money, I'd do it.
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May 27, 2015 17:41
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This is probably going to sound quite wanky, but surely the vast energy expenditure and water waste of being able to clean dishes so quickly is completely unconscionable?
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May 27, 2015 17:46
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The model we had at my last job used as much as a toilet flush to clean a whole rack, so probably 2 of those loads to equal a standard home model with a rack on the bottom for plates and one of top for glasses. Not bad on water use really except that it does 500 loads per day
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May 27, 2015 18:22
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That's amazing! I really would've thought they would be hopelessly inefficient.
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May 27, 2015 18:36
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Scientastic posted:That's amazing! I really would've thought they would be hopelessly inefficient. Modern commercial dishwashers heat as bunch of water to 180F and splash it all about with a detergent. It's at the discretion of the steward to change the water, which is about once per hour. No idea on the under cabinet models, bout I doubt they use more than 2 gallons per cycle.
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May 27, 2015 18:51
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My favorite thing about commercial dishwashers in a kitchen is when the dishwashers don't get all the loving mashed potatoes off the plate -- and tbh, it is annoyingly difficult sometimes -- that poo poo will get in the dish water and put flecks of potatoes all over the subsequent glasses. They loved having to drain the water and restart it during rush. also, I'm not demeaning dishwashers so much as I'm demeaining mashed potatoes.
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May 27, 2015 18:53
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Chef De Cuisinart posted:There are actually 'under-cabinet' commercial machines for boutique type places. Easy $2k, but if I had the money, I'd do it. I've seen those but that's only when you're talking serious kitchen remodel time. And really, I'm pretty happy with the Maytag I bought for a few hundred bucks.
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May 27, 2015 19:22
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serious kitchen remodel would involve: a fridge that takes sheet pans on a rack, a 24in flat top, 4 burners, a combi oven, a 1500W microwave, 2 deeeeeeeeeeep sinks, and a commercial dishwasher. and a deep freezer with racks on a roller system.
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May 27, 2015 19:24
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Chef De Cuisinart posted:serious kitchen remodel would involve: a fridge that takes sheet pans on a rack, a 24in flat top, 4 burners, a combi oven, a 1500W microwave, 2 deeeeeeeeeeep sinks, and a commercial dishwasher. and a deep freezer with racks on a roller system. Nothing like getting away from work by coming home to something that looks exactly like work!
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May 27, 2015 19:44
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Yeah, but now I come home from work to the literally worst kitchen because nothing can beat a commercial kitchen. Also, everything would be stainless steel, except the floor, which would be colored concrete with a floor drain.
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May 27, 2015 19:53
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Including the cookware?
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May 27, 2015 20:02
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sweat poteto posted:Including the cookware? I'm very fond of my colored concrete cookware.
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May 27, 2015 20:11
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Spending my last night in Prague at a neat little craft beer bar. I was looking up places to go the other night and turns out this place was on the range street. The place is called Illegal Beer. Been here four times now and had some amazing pale ales, lager, and bitters. gently caress, I am going to miss this city. The food is great, the beer is cheap and amazing, and the people are wonderful.
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May 27, 2015 20:58
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antisodachrist posted:Spending my last night in Prague at a neat little craft beer bar. I was looking up places to go the other night and turns out this place was on the range street. The place is called Illegal Beer. I'll be in Prague next month and will seek this place out, hadn't heard of it. My usual haunt is U Pinkasu or, if I don't mind feeling touristy, U Fleku.
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May 27, 2015 21:11
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Quite a while back someone posted in this thread (or the general questions one) asking for a recommendation for books about the history of food. I just finished listening to Food: A Cultural Culinary History, and I wanted to give it a plug in case they're still around. Cons: it tries to cover a lot of ground, meaning it might be less useful for someone who already knows a lot about this stuff. It's also more US-focused than I would like, especially in the modern age. Pros: as its designed to be heard rather than read, it's easier to follow than most audiobooks (I usually hate them). It was really interesting, the speaker had a nice voice and style, and it gave a good overview of food in a bunch of different times and places. I don't know if I would have paid the full price for it, but if you have Audible credits or catch a sale it's worth it. I put it on while I chopped veggies or washed my dishes and felt twice as productive!
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May 27, 2015 22:38
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Mr. Wiggles posted:I bought a pretty good dishwasher a year or so ago, and it has a quick wash function that actually does really solid work (at the expense of using more water and energy). The regular wash does take 2 hours though so it only makes sense to run it at night or something. We almost always run ours at night anyway.
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May 27, 2015 23:01
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therattle posted:We almost always run ours at night anyway. We either load it after dinner and run it at night, or I clean the kitchen and start it when I leave for work.
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May 28, 2015 00:20
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Chef De Cuisinart posted:serious kitchen remodel would involve: a fridge that takes sheet pans on a rack, a 24in flat top, 4 burners, a combi oven, a 1500W microwave, 2 deeeeeeeeeeep sinks, and a commercial dishwasher. and a deep freezer with racks on a roller system. Uhh.. Triple sink, best sink. Also seconding my next house will have a loving floor drain and that white indestructible plastic poo poo on the walls. Also no cabinets. Just steel tables with wire racks. Kitchens don't need to be loving pretty. They need to be able to be hosed down with a god drat pressure washer and not care. Edit: also where in your plan does the deep fryer go?
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May 28, 2015 01:52
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There's a dishwasher in my apartment now but I never use it, I just like cleaning the dishes right after dinner and getting it all over with. Plus handwashing always keeps them looking nice.
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May 28, 2015 02:00
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Esme posted:Quite a while back someone posted in this thread (or the general questions one) asking for a recommendation for books about the history of food. I just finished listening to Food: A Cultural Culinary History, and I wanted to give it a plug in case they're still around. When I finish my doctorate I promise to do better versions of books like these.
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May 28, 2015 03:16
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I bought a new Bosch dishwasher a few months back, and I've been very happy with it. Almost silent, washes and drys very well.
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May 28, 2015 03:27
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Errant Gin Monks posted:Uhh.. Triple sink, best sink. Definitely no cabinets. Stainless shelving or wire racks, way cheaper, and Mich more functional with little to no upkeep. Would have a tabletop fryer, one of the 20lb vollraths.
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May 28, 2015 04:05
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Good job on the forum name change Bart or whoever did that.
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May 28, 2015 05:11
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Mr. Wiggles posted:Good job on the forum name change Bart or whoever did that. 2005 called
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May 28, 2015 06:34
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gently caress I feel old I have been posting here a minute
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May 28, 2015 06:35
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mindphlux posted:2005 called I liked 2005.
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May 28, 2015 06:49
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Mr. Wiggles posted:I liked 2005. I did too. I was living in Germany and remember doing one of the first couple ICSA challenges, for avocado. Which I think I won. Or narrowly didn't win. Who knows, memory, it's for the birds... I think I served a gazpacho with crab inside a gussied up avocado shell or something? lol christ. mindphlux fucked around with this message at 06:59 on May 28, 2015 |
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May 28, 2015 06:57
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I was a virgin through most of 2005.
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May 28, 2015 09:34
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Mr. Wiggles posted:Good job on the forum name change Bart or whoever did that. Wasn't me, but I like it.
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May 28, 2015 14:00
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mindphlux posted:gently caress I feel old Tell me about it...I've been reading these forums for almost half my life.
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May 28, 2015 14:24
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I like the new Pet Island/PET THUNDERDOME name, too.
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May 28, 2015 16:17
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| # ? May 12, 2024 04:11 |
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Leaving tomorrow morning for Philly. Will do a trip report when I get back. DiNic's is on the itinerary as well as http://www.viamarconissmokehousetavern.com/
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May 28, 2015 20:53
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