|
TheKennedys posted:This is fair. I dunno, I'm still actively debating it, but I just feel like it's kind of a dick move, plus it's not -entirely- spite, I'm pretty good friends with most people here. It's me, I'm the idiot Nobody is going to look out for your best interests but you, especially not in this crapsack industry. Look out for yourself first and foremost, or you're going to lose it all.
|
#
¿
Jul 19, 2017 02:20
|
|
|
|
| # ¿ May 15, 2024 17:54 |
|
|
NinjaDebugger posted:Nobody is going to look out for your best interests but you, especially not in this crapsack industry. Look out for yourself first and foremost, or you're going to lose it all. Sandwich Anarchist posted:A single 6 hour shift on a slow night to see what someone can do is hardly "days of slave labor". A tasting isn't going to show me how he handles pressure, or how he works with the staff I already have. Nor will it give my commis the opportunity to give me their input on him. These quotes should probably be added consecutively to the OP, I swear.
|
|
#
¿
Jul 30, 2017 21:48
|
|
|
Trebuchet King posted:I thought that might be the case; either way it reminded me of sentiments I hadn't expressed in a while. No, no, the main argument is clearly that it weeds out people who know what they're worth, something that is the bane of running a profitable restaurant.
|
|
#
¿
Jul 30, 2017 21:52
|
|
and uh, that's pretty ironic, right?
|
Sandwich Anarchist posted:Yeah the real problem is single shift unpaid stages, not the 1 year unpaid corporate internships, or the multiyear indentured servitude perpetrated by Disney and others. Maybe you're right, and cooks these days really are whiny entitled shits. After all, your elders said the same about you, and they were completely right.
|
|
#
¿
Jul 31, 2017 12:22
|
|
|
quidditch it and quit it posted:and the fact he was never technically the best chef My entire feed was nothing but Fred Rogers and Tony Bourdain for two full days and the closeness of the anecdotes about them is striking. I'm not sure Bourdain was really a chef, for all people never stopped calling him that, he was more like the Mister Rogers of food. Someone who knew that the people who made the food were as important as the food itself, and that every food is the best food, and could convey that to everyone watching.
|
|
#
¿
Jun 11, 2018 16:22
|
|
|
Hauki posted:What? I mean if you want to get into semantics or existentialism that’s one thing, but he was demonstrably a chef for many years before moving on to his TV food celebrity career. I'm saying that's not really how he thought of himself, and he didn't want to be called a celebrity chef. He was absolutely a chef for many years, but that wasn't really who he was, which I suppose is a philosophical question, but it's one that he kind of answered while he was alive.
|
|
#
¿
Jun 11, 2018 20:19
|
|
|
Mezzanon posted:Fun fact I travel for magic: The Gathering a few times a year and there’s a group of us from assorted different areas that always meet up and go out for food. We’ve hand curated the list to contain people who are polite, social, enjoy beer, and tip. Do you guys do the credit card game, too? Instead of trying to split checks, everybody just tosses their credit card in a hat, then they get pulled out one by one, last one out pays.
|
|
#
¿
Jun 8, 2019 02:43
|
|
|
JacquelineDempsey posted:We got told that BOH doesn't have to wear masks (and no one is, now). Meanwhile, FOH still is. Idk, it makes no sense to me, either. It's been 25 years since I worked with one and I still have nightmares about those loving things. Especially since tomato -always- ends up stuck in between the blades.
|
|
#
¿
May 18, 2021 01:07
|
|
|
Disargeria posted:You bring up some good points, let's have a meeting about it. Does everybody have time for it right before the two hour meeting the division chief has called to demand answers for why we're behind schedule?
|
|
#
¿
Aug 29, 2021 01:47
|
|
|
Canuckistan posted:I was curious what percentage is alcohol. Almost minty enough.
|
|
#
¿
Dec 12, 2021 20:53
|
|
|
|
| # ¿ May 15, 2024 17:54 |
|
|
JoshGuitar posted:I'm not trying to sully your grandmother's good name, but a bushel of tomatoes yields 8 quarts or so of regular sauce, depending on thickness. Ketchup is usually a little thicker than sauce, but 1/4 cup would be more than a 100:1 reduction. The ketchup recipe in the Ball book yields roughly the equivalent of 7 quarts per bushel, so only slightly less yield than sauce. Even dehydrated completely down to a powder, I can't see a bushel of tomatoes being reduced down to 1/4 cup. Having helped my grandmother make ketchup and canned tomatoes every year when I was young, this is entirely accurate, if there was only 1/4 cup of sauce there's something that has gone horribly loving wrong. We picked like four carloads of tomatoes and had enough ketchup and canned tomatoes for the entire extended family for a year.
|
|
#
¿
Mar 15, 2022 12:25
|
|
