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My new restaurant I just discovered gives free meals to food bloggers, which I think is absolute bullshit poo poo. I'm not going to pretend food criticism is some bastion of journalistic integrity, but what the hell?
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# ? Jul 2, 2019 18:25 |
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# ? May 30, 2024 13:41 |
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I think my giant list of accolades and awards, up to and including a Chron Bar Star award and various Michelin ratings in my background speak for themselves. Imagine where we’d be if everyone hadn’t had to have a goat cheese and beet salad perpetually on the menu for 20 years!! E: Chiarello is know for groping women, threatening to ejaculate on a woman’s plate because she had food allergies, told another he’d make some ‘chefs cum ice cream for her pretty face,’ banged on a bathroom door repeatedly while a gay male server was using it, then asked if he was done ‘servicing his boyfriend’ when he emerged, claimed that women left ‘snail trails’ on their seats at the mere sight of him, along with multiple wage theft claims. Don’t loving support him. MAKE NO BABBYS fucked around with this message at 19:15 on Jul 2, 2019 |
# ? Jul 2, 2019 19:11 |
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Better not forget the burger & wood-fired flatbread with that beet salad. And I hope you have some wine his boyfriend likes, too, or no one gets any stars. Also holy poo poo can we throw the whole celebrity chef thing down a well yet
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# ? Jul 2, 2019 21:25 |
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hot take: there’s something where popular culture elevates a craft into art, and then “artists”, usually dude “artists”, start swinging their big-dick egos around and it’s gross and lame and stupid. Happens a lot with winemakers, too. Oh, you wrote a bunch of cellar work orders and did some trial blends? Golly, your 110% new oak artistic vision is daring and revolutionary
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# ? Jul 2, 2019 21:33 |
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idiotsavant posted:hot take: there’s something where popular culture elevates a craft into art, and then “artists”, usually dude “artists”, start swinging their big-dick egos around and it’s gross and lame and stupid. Happens a lot with winemakers, too. Oh, you wrote a bunch of cellar work orders and did some trial blends? Golly, your 110% new oak artistic vision is daring and revolutionary YUPPPPPPPPPPPP.
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# ? Jul 3, 2019 01:10 |
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It’s incredibly annoying. It’s a craft that has artistry to it. It’s not art. What I do is transfer liquid from one vessel to another. I may do it better or more creatively than others, but it doesn’t make me an artist, and it sure as hell doesn’t make some critic of my work an art critic.
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# ? Jul 3, 2019 04:00 |
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Yeah I think one of the distinctions I make is that function > form for both cooking and wine. Craft that has artistry is a nice way to put it. Flavors/smells are some of the more powerful ways to evoke memories and emotion, and wine and food both have the potential to create incredibly evocative, moving experiences, but at the base they both come out of the function of a product. There's a well-deserved sense of pride in really nailing that craft, especially when it does create those experiences for people, but idk, it's just weird and egotistical as hell when people take something grown in the earth by a farmer somewhere and go "OH HELL YEAH *I* MADE THAT poo poo"
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# ? Jul 3, 2019 05:56 |
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https://twitter.com/VirtuallyBeth/status/1146222286049071106 I don't think I would try and keep this tip if I was their server.
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# ? Jul 3, 2019 06:54 |
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idiotsavant posted:Yeah I think one of the distinctions I make is that function > form for both cooking and wine. Craft that has artistry is a nice way to put it. Flavors/smells are some of the more powerful ways to evoke memories and emotion, and wine and food both have the potential to create incredibly evocative, moving experiences, but at the base they both come out of the function of a product. checks out.
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# ? Jul 3, 2019 08:15 |
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idiotsavant posted:Yeah I think one of the distinctions I make is that function > form for both cooking and wine. Craft that has artistry is a nice way to put it. Flavors/smells are some of the more powerful ways to evoke memories and emotion, and wine and food both have the potential to create incredibly evocative, moving experiences, but at the base they both come out of the function of a product. smtg abt how painters don't make their own paint, sculptors don't make their own marble, photographers take pics of poo poo that's already there, etc it's not a compelling argument and there are certainly exceptions and i'm just a scrub-rear end line cook but it's easier than trying to speak to what is or is not "art" idk
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# ? Jul 3, 2019 17:55 |
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poo poo i should have said "no true scot" oh well gently caress it i got some days off have a shitpost
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# ? Jul 3, 2019 17:59 |
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SHVPS4DETH posted:smtg abt how painters don't make their own paint, sculptors don't make their own marble, photographers take pics of poo poo that's already there, etc I mean traditionally painters *did* make their own paint tho? Like back in the day grinding up ores and beetle shells and doing tinctures and poo poo to get the colors they wanted. More to the point though, painting, sculpture, “art” stuff is all form > function. You can’t eat a sculpture, you can’t drink a painting. Though I don’t know that I make a compelling argument either, other than being tired of bloated egos jerking themselves off
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# ? Jul 3, 2019 21:33 |
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Bloated egos jerking themselves off to the detriment of the industry is a problem in pretty much every creative field though, even moreso when you get away from commercial art (hollywood, which is already problematic enough) and into the tax-shelter arts (paintings and sculpture).
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# ? Jul 4, 2019 01:09 |
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idiotsavant posted:being tired of bloated egos jerking themselves off that i’ll cosign
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# ? Jul 4, 2019 03:12 |
Crossposting some fun from Alkydere in your sister thread in arms, the Retail Thread over in BFC.Alkydere posted:Never heard of it and I was so desperate to get out of food service I dove head first into Amazon. The effective payraise didn't hurt.
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# ? Jul 5, 2019 15:06 |
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I swear if I knew about this thread back when I worked in that kitchen you'd have more stories about Fuckwit McGee as I came home ranting blowing off steam from fixing his mistakes. I have actively tried to forget them but those two moments just stick in my head. It took me two months to finally convince him that we shouldn't peel our sweet potatoes a day ahead of time and let them soak to fully remove the dirt. Why? Because they get water logged. Which means they're heavier (so we get the weight we need to make wrong) they cook differently (so we can't guarantee as good a product) and they're physically harder which makes them harder to cut and us more likely to cut ourselves when the knife goes whichever way it wants.
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# ? Jul 5, 2019 23:35 |
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Good luck everyone with Sunday brunch and women's World Cup tomorrow
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# ? Jul 7, 2019 05:05 |
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Roll of Quarters posted:Good luck everyone with Sunday brunch and women's World Cup tomorrow I've been off for a week for the 4th and destroyed myself with alcohol. It's all I know.
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# ? Jul 7, 2019 06:42 |
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https://twitter.com/nsilverberg/status/1147316359535177731?s=19
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# ? Jul 7, 2019 06:55 |
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Roll of Quarters posted:Good luck everyone with Sunday brunch and women's World Cup tomorrow I'll be the drunk whistling at my server for another round of beers.
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# ? Jul 7, 2019 12:47 |
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Not industry related strictly but I feel like this question will amuse the folks from this thread https://www.reddit.com/r/AskCulinary/comments/ca418x/what_is_this_soup_that_they_serve_in_hotels/
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# ? Jul 7, 2019 17:46 |
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captkirk posted:Not industry related strictly but I feel like this question will amuse the folks from this thread Thank you, this was ridiculously wholesome
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# ? Jul 7, 2019 17:49 |
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Imagining a person with a European accent asking the hotel staff what kind of soup they’re serving at the breakfast bar, and getting a blank-rear end stare in response.
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# ? Jul 7, 2019 18:01 |
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Phil Moscowitz posted:Imagining a person with a British accent asking the hotel staff what kind of soup they’re serving at the breakfast bar, and getting a blank-rear end stare in response.
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# ? Jul 7, 2019 18:10 |
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Also imagine eating sausage gravy like a soup and getting only approving nods from adjacent southerners "Well drat honey, I guess that's how the new fangled key toes diet works."
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# ? Jul 7, 2019 18:56 |
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I assumed as much Suspect Bucket posted:Also imagine eating sausage gravy like a soup and getting only approving nods from adjacent southerners Lol yes. “How come I never thought a that??”
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# ? Jul 7, 2019 18:56 |
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I'm slightly more concerned that those aren't biscuits but toast, and the gravy is on the plate instead of on the side? what Yankee tomfoolery is this e: if they were biscuits the gravy would obviously be on top as god intended TheKennedys fucked around with this message at 19:04 on Jul 7, 2019 |
# ? Jul 7, 2019 19:02 |
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HI hello it's me the humble lurker who doesn't work ~in industry~ This made me wonder how dishes on a menu are ordered, beyond the standard headers of soups, starters, etc. I've always heard stuff about like "focus testing to make the maximum amount of profit per unit time of eye gazing" or some poo poo but that doesn't sound right. Is there really some science to it or am I just overthinking it?
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# ? Jul 7, 2019 19:38 |
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Spaced God posted:HI hello it's me the humble lurker who doesn't work ~in industry~ Generally either the owner or a manager puts it together based on what they think looks good, or they pay a graphic designer to do the same. If it's a small place that does paper menus that change more frequently it'll be a bit more haphazard since they aren't going to want to completely redo the menu because two items change.
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# ? Jul 7, 2019 19:45 |
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Often I see it grouped first by course, then by protein.
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# ? Jul 7, 2019 21:20 |
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Liquid Communism posted:Often I see it grouped first by course, then by protein. This, but then within each group I try to make the first item something either inviting and familiar or unique and standout (whatever is less common for that menu), have the highest margin item (not necessarily the most expensive, but often times) second from the bottom or last (depending on prices) with something similarly priced next to it (to keep sticker shock to a minimum). I try to keep the vegetarian/specialty diet options near the middle of the section (I've gotten feedback that when they're the last items people feel like they were just tacked on as an afterthought). If it's a seasonal menu that changes more than a few times a year, chances are I've got a few dishes that stay on, and I try to make sure that they move around a little bit to keep the menu as a whole looking fresher for our regulars.
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# ? Jul 8, 2019 03:20 |
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Someone, today, seriously suggested we have a flat top that we cook only vegetarian items on
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# ? Jul 8, 2019 03:38 |
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We once had a patron who had a "red and orange food" allergy.
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# ? Jul 8, 2019 03:47 |
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iospace posted:Someone, today, seriously suggested we have a flat top that we cook only vegetarian items on People who are vegetarian for religious reasons often won't eat food cooked on the same thing as meat.
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# ? Jul 8, 2019 04:00 |
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Skwirl posted:People who are vegetarian for religious reasons often won't eat food cooked on the same thing as meat. This was a pasty white woman. Probably not the case.
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# ? Jul 8, 2019 04:10 |
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If they can't see it being cooked and don't have an actual allergy then what does it matter
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# ? Jul 8, 2019 04:15 |
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An allergy to beef, pork, and lamb is a legit possibility https://www.npr.org/sections/thesalt/2018/06/25/621080751/red-meat-allergies-caused-by-tick-bites-are-on-the-rise
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# ? Jul 8, 2019 04:18 |
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Naelyan posted:This, but then within each group I try to make the first item something either inviting and familiar or unique and standout (whatever is less common for that menu), have the highest margin item (not necessarily the most expensive, but often times) second from the bottom or last (depending on prices) with something similarly priced next to it (to keep sticker shock to a minimum). I try to keep the vegetarian/specialty diet options near the middle of the section (I've gotten feedback that when they're the last items people feel like they were just tacked on as an afterthought). If it's a seasonal menu that changes more than a few times a year, chances are I've got a few dishes that stay on, and I try to make sure that they move around a little bit to keep the menu as a whole looking fresher for our regulars. This is super informative! Thanks a ton!
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# ? Jul 8, 2019 04:38 |
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Menu engineering gets deep, but a main concept is correlating your high contribution items where the menu space is most eye catching, ie. right, near top. Using your sales mix, you can push things or sideline items to maximise profit. So you have something that might not sell as well, but makes money, you try to bring it forward. Or you have something that sells and everyone knows about, so you sideline it to move other items that have higher contribution margins.
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# ? Jul 8, 2019 04:58 |
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# ? May 30, 2024 13:41 |
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Anne Whateley posted:An allergy to beef, pork, and lamb is a legit possibility https://www.npr.org/sections/thesalt/2018/06/25/621080751/red-meat-allergies-caused-by-tick-bites-are-on-the-rise Oh yes, but this was right after we cleaned our grill and she complained her "pancakes tasted like bacon" (unlikely but ok), and that she doesn't eat meat. It was a white woman looking for white woman things to whine about. And she tipped like rear end when I told her no, we do not. iospace fucked around with this message at 05:18 on Jul 8, 2019 |
# ? Jul 8, 2019 05:07 |