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JacquelineDempsey posted:Or even weirdos who like coleslaw. my life goal is to find every coleslaw recipe i can and make it at least once mayo based, vinegar based, curtido, it's all great and all different
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Jun 27, 2020 09:20
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GhostofJohnMuir posted:my life goal is to find every coleslaw recipe i can and make it at least once hard disagree.
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Jun 27, 2020 09:35
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cabbage in all its forms is a transcendent ingredient
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Jun 27, 2020 09:45
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GhostofJohnMuir posted:cabbage in all its forms is a transcendent ingredient Pop a teaspoon full of black mustard seeds in butter. Add a chopped leek and olive oil for about 5 minutes, enough to get good color on the leek but not fully cook it. Add half a head of chopped cabbage, liberally sprinkle with olive oil and season. Cook for 5 or 6 minutes so the cabbage is still sweet and the leek finishes. That's my go-to side dish and a great celebration of cabbage. This recipe came to us with sour cream on the leek and cabbage stages, mom and I immediately substituted Greek yogurt. Then one time I started it and found I was out of yogurt, so I just used olive oil and that works the best. mllaneza fucked around with this message at 09:56 on Jun 27, 2020 |
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Jun 27, 2020 09:50
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GhostofJohnMuir posted:cabbage in all its forms is a transcendent ingredient There is bad coleslaw because there are bad coleslaw recipes (or at least people not following a recipe properly) but more important, there is bad coleslaw because people aren't fully aware of proper food safety techniques.
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Jun 27, 2020 09:54
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Skwirl posted:There is bad coleslaw because there are bad coleslaw recipes (or at least people not following a recipe properly) maybe your immune system shouldn't be a little bitch?
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Jun 27, 2020 10:25
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Coleslaw is great. Cut the majo with a little yogurt, and use as much lemon juice as you can while keeping it creamy.
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Jun 27, 2020 12:22
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Skwirl posted:hard disagree. What about coleslaw at Disneyworld?
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Jun 27, 2020 14:39
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JacquelineDempsey posted:Godzilla Toho doesn't own half the world so that's a really stupid comparison.
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Jun 27, 2020 15:02
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someone please make corona go faster, work is absolute hell now and I don't want to go in
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Jun 27, 2020 15:27
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ughhhh posted:I work as a sous and one of the chefs I worked with asked me to help reopen a restaurant I worked at (high-end Instagram club/restaurant)... I’d take the goat poo poo. The nightclub style restaurant isn’t coming back any time soon, and if it does it will most certainly attract the kind of people who are going to be spreaders. I also don’t know what your hot line or dish pit looked like, but I’ve never worked anywhere that an extra inch wasn’t given over to the dining room, and dishes are going to be a nightmare in terms of aerosolizing the virus...
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Jun 27, 2020 18:36
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Why is the restaurant industry such a low-margin gig?
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Jun 28, 2020 04:55
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Nissin Cup Nudist posted:Why is the restaurant industry such a low-margin gig? I suspect relatively low entry costs leading to massive competition.
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Jun 28, 2020 05:07
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I'm gonna be honest. I miss the halcyon days 2 months ago when we were take out only and no one gave a gently caress about gluten.
whos that broooown fucked around with this message at 06:33 on Jun 28, 2020 |
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Jun 28, 2020 06:30
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ulmont posted:I suspect relatively low entry costs leading to massive competition. That along with "well I can cook for myself at home why should I pay $18 for a burger" and massive chains being able to supply huge plates of food for bare minimum costs so then the independents have to compete with $12 plates, even if their food is much better quality and much more expensive to produce. Chains can also employ minimum wage workers (sub-living wage) because they're set up to just be able to plug bodies into stations with no required knowledge and produce food. Basically, gently caress chain corporations, and gently caress people not being willing to pay adequately for food.
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Jun 28, 2020 06:39
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Independent restaurants are lovely as hell, too imo.
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Jun 28, 2020 06:42
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Your locally grown organic artisinal products may in fact be corrupted!
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Jun 28, 2020 06:50
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Nissin Cup Nudist posted:Why is the restaurant industry such a low-margin gig? I'll be up front about it: Because systematic wage suppression has created a society where the working class can't afford to pay what it costs to make good food ethically, with properly compensated labor. Hence why a sit down meal at your average diner has gone up by a couple bucks in the last twenty years, while inflation means that $1 in 2020 is worth $1.50 in 2000 equivalent dollars. Wages haven't kept up, so either restaurants run on the slimmest of margins while they cut labor costs as much as possible, or they go under. Very little between fast food and the high end price point is going to survive this recession.
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Jun 28, 2020 09:25
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Naelyan posted:That along with "well I can cook for myself at home why should I pay $18 for a burger" and massive chains being able to supply huge plates of food for bare minimum costs so then the independents have to compete with $12 plates, even if their food is much better quality and much more expensive to produce. Chains can also employ minimum wage workers (sub-living wage) because they're set up to just be able to plug bodies into stations with no required knowledge and produce food. Basically, gently caress chain corporations, and gently caress people not being willing to pay adequately for food. Going out to eat is already prohibitively expensive for most people, ranging from 2% - 20% of the average monthly take home for a single person where I live, and we have a lot less wealth disparity than in the US. Increasing the cost just seems like saying "gently caress everyone but the 1%". thotsky fucked around with this message at 13:19 on Jun 28, 2020 |
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Jun 28, 2020 13:14
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Even high end places pay poo poo wages. I worked at a now Michelin starred place (it hadn't gotten stars yet when I worked there) and they were paying me $12.00 an hour when I started. That was after I talked them up to a higher wage because I had a decade of experience already. I only took the job because I knew it would look good on a resume and I was single and could live cheaply. That's kinda what they count on. Most people working there put in about a year so they can slap it on a resume and then move on to bigger and better things. I stayed there 3 1/2 years and left after it was clear there was no hope of a more senior position being offered there. The last straw was when I found an ad from the place looking for a Pastry Sous Chef a position I was more than qualified for but because of kitchen politics it wasn't even mentioned it was available. The person that replaced me when I left was getting paid even less than I was for the same position.
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Jun 28, 2020 15:14
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PurplPenisEata posted:I worked at a place that added Granny Smith apple shreds to coleslaw. I really liked it. But I like most any slaw. i'm a big fan of apple/jicama slaws when you want a nice cooling side mllaneza posted:Dried blueberries in a creamy slaw. stealing this, even though i don't really care for creamy slaws. i've tried dried crans and finely chopped nuts to good effect before, though. i think one of my biggest generalized slaw problems is that 99% of them don't have any kind of herbs or anything added (the same goes for way too many salads).
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Jun 28, 2020 15:57
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I think Asian slaw usually has like, cilantro at least.
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Jun 28, 2020 16:03
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Thumposaurus posted:Even high end places pay poo poo wages. I worked at a now Michelin starred place (it hadn't gotten stars yet when I worked there) and they were paying me $12.00 an hour when I started. That was after I talked them up to a higher wage because I had a decade of experience already. Staging has finally gotten enough bad publicity to turn opinions on it but for the longest time the argument was without hordes of young skilled chefs to work for free none of these world class places like Noma could exist at all.
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Jun 28, 2020 16:55
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Well, I mean, you're using a system that was designed to accommodate royalty. What did people think would happen when the middle class expected the same treatment? Who pays the difference?
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Jun 28, 2020 17:05
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pentyne posted:Staging has finally gotten enough bad publicity to turn opinions on it but for the longest time the argument was without hordes of young skilled chefs to work for free none of these world class places like Noma could exist at all. I worked with one of those people who came out of Noma and he expected me to work unpaid like he did at Noma putting extra hours outside of work hours. gently caress them.
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Jun 28, 2020 19:14
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Babylon Astronaut posted:Well, I mean, you're using a system that was designed to accommodate royalty. What did people think would happen when the middle class expected the same treatment? Who pays the difference? Listening to people explain their expectations and tipping habits is a great way to identify lovely personalities for how they treat everyone in life. So you expect to be 100% wholly catered to, every whim and demand, and if you see a waitress frown you only tip a $1 if everything else was perfect? Cool, you can die in a fire. ughhhh posted:I worked with one of those people who came out of Noma and he expected me to work unpaid like he did at Noma putting extra hours outside of work hours. gently caress them. All the fawning media Rene has ever been in he talks about time intensive and laborious all his world class dishes are, and on the back of every single dish is 40 hours of unpaid labor. He outright defends the idea that without a small army of unpaid labor he could never run the restaurant. pentyne fucked around with this message at 20:30 on Jun 28, 2020 |
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Jun 28, 2020 20:27
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One thing is cooks being willing to work for poo poo/no pay; I can sort of get it; people believe there's a status that comes with it, jobs like that are in short supply if you've got no means or education. The only other option being the military maybe? Where I have trouble is that if all of these restaurants operate on the slimmest of margins, could not afford to pay their cooks more if they wanted to, and seemingly go out of business quite often, why are new ones being opened at all? It doesn't sound like a great investment.
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Jun 28, 2020 20:55
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Hubris
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Jun 28, 2020 21:27
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I've decided to take the 3 weeks of paid leave my employer offered when the virus exploded. Partially because I feel a little sick, mostly because it was driving me a little crazy going in to that dining hall every day and sitting on my rear end because there's no work to do, waiting to find out when we're all getting laid off, worrying that the farts lingering in the bathroom can transmit Covid. I feel for all of you out there in restaurant-land.
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Jun 28, 2020 21:50
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thotsky posted:One thing is cooks being willing to work for poo poo/no pay; I can sort of get it; people believe there's a status that comes with it, jobs like that are in short supply if you've got no means or education. The only other option being the military maybe? Where I have trouble is that if all of these restaurants operate on the slimmest of margins, could not afford to pay their cooks more if they wanted to, and seemingly go out of business quite often, why are new ones being opened at all? It doesn't sound like a great investment. I know in NYC that many of the higher end restaurants are used as tax write-offs for the investors. Usually restaurants are used to up the value of property or location. None of the restaurants actually turn a profit and that gets used as a write-off or loss, but the value added to the property ends up being more than the loss and taxes don't have to be paid by the investors because the loss offsets the rise in value.
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Jun 28, 2020 21:59
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Every day we stray further from gods light
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Jun 29, 2020 05:02
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greazeball posted:Hubris And cocaine.
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Jun 29, 2020 05:42
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Mezzanon posted:Every day we stray further from gods light I wanted to murder the customer this week who needed gluten free bread with his app but was okay with the breadcrumbs in his crabcake. That's not how gluten intolerance works, motherfucker.
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Jun 29, 2020 05:55
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maybe they just like really dense bad bread
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Jun 29, 2020 06:00
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Mezzanon posted:Every day we stray further from gods light Nahh, that's fine. I adore cooked mushrooms, but putting them raw into a salad is just wasting an ingredient that could be made delicious with the skillful application of heat.
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Jun 29, 2020 06:06
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JawKnee posted:maybe they just like really dense bad bread Still a good enough reason to kick them out imo
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Jun 29, 2020 06:07
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If a customer tells their server they’re allergic to something, but then say “oh a little is ok.” when told that I can’t make their order without it, I apologize and tell the server that I don’t care for charges of gross negligence manslaughter.
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Jun 29, 2020 06:09
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mllaneza posted:Nahh, that's fine. I adore cooked mushrooms, but putting them raw into a salad is just wasting an ingredient that could be made delicious with the skillful application of heat. It doesn't say they're raw.
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Jun 29, 2020 06:09
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I hate raw mushrooms too and assume they'd be raw in a salad too.
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Jun 29, 2020 06:12
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Well gently caress all of you salad originalists.
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Jun 29, 2020 06:13
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