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BAF And add the poached salmon.
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Jul 2, 2018 23:43
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Aesculus posted:Seconding AAH for a tacky restauraunt with tacky food. Don't need stock if you have enough oil. 
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Jul 3, 2018 13:29
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 122 grams of pork is about 4 ounces. It's not a tiny serving size, especially mixed in with casserole ingredients to bulk it up.
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Jul 3, 2018 15:41
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It's good to know that in this game of unbridled capitalism, our customers scam us instead of the other way around! Is the price you put next to each dish the price we're selling it for or the net profit from it? And is it possible to make low-quality recipes better?
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Jul 5, 2018 17:27
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Enchanted Hat posted:To answer your question: This thread is gonna be good.
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Jul 5, 2018 21:33
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*looks up the conversion* Armand that is a pound of cinammon
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Jul 10, 2018 20:49
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It almost sounds like you’re repeating a dream. “Don Corleone came into my restaurant and said he’d give me money if I made him crepes with a secret recipe and let the restaurant be a mob front. The secret was adding an entire pound of cinnamon.”
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Jul 11, 2018 02:19
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Flamester posted:I decided to look up just what 100 teaspoons of cinnamon actually is. I'm surprised the Don isn't dead yet. I don't think anyone will have looser stool than someone eating 552% of their daily fiber in one crepe plate.
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Jul 11, 2018 02:49
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FCD I propose that the posters all be replaced with mobster movie posters.
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Jul 12, 2018 21:02
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  It's....beautiful.
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Jul 15, 2018 18:41
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As a foodie, I'm going to say to add the: Prawns with fried snow peas Cream of red bell pepper soup Mixed casserole of pork Guilt free cappuccino sundaes Gourmet pizza Roasted vegetable pizza Chicken vesuvio Fried Italian ravioli
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Jul 15, 2018 19:18
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Enchanted Hat posted:No, this is a quiche: "Seafood quiche" is as far from a dessert as you can probably get with an egg-based dish.
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Jul 15, 2018 22:17
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Pharohman777 posted:Babushka is wife, 1 pound of cinnamon on a crepe, seafood quiche is a dessert... Seriously, it’s like dream logic.
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Jul 16, 2018 04:13
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Pharohman777 posted:Maybe a goon can make close approximations of these 'dishes' for the thread. https://www.youtube.com/watch?v=5t3XvM79_38
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Jul 16, 2018 13:20
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cugel posted:Artichoke, crčpes and langoustines; that's a breton dish. I wonder how many peoples have eaten langoustines itt. I love them, so delicious! I got to have some at Victoria & Albert's last year. They're like mini lobsters!
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Jul 16, 2018 18:07
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Dinner only Didn’t Armand come from cooking school? How does he not know the most famous restaurant magazine and critic in the world?
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Jul 18, 2018 00:12
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Haifisch posted:Can we get some pizza rules??? Now you know better than that. Jack2142 posted:Someone should do a show like binging with babish, but instead of terrible TV recipes terrible Kitchen Empire recipes. I would love to, but I'm concerned that the resulting dishes would either be inedible or even completely uncookable.
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Jul 18, 2018 14:32
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That can't be ravioli made from scratch, can it? 10 tablespoons of flour is about 1% of the amount of flour needed to make 10 ravioli of decent size. Also EDF.
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Jul 21, 2018 00:40
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0.06 teaspoons of black pepper is about 1/4 of of a quarter teaspoon. Imagine thinking a quarter of this is going to flavor an entire entree.
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Jul 25, 2018 00:50
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I would love to try these recipes but even if I knew how to improvise the recipes from just ingredients I'd be afraid that they may be uncookable instead of just unpalatable. As in you may have so much of one raw ingredient that it drowns out the rest and you can't actually mix it all without having fistfuls of powdery flour or cinnamon sitting in it.
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Jul 25, 2018 02:25
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The recommended daily allowance for sugar is 25 to 38 grams per day, with the average American consuming 82 grams per day. That's 8.5 times the amount of sugar the average American eats per day, and 28.5 times the amount recommended for a small woman. In a single meal!
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Jul 25, 2018 12:45
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TheHoosier posted:Not that one. But ill tell ya what she's getting for breakfast... You just overturn a Tupperware container with a huge pile of cinnamon onto her plate, then delicately place a single crepe on top.
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Jul 26, 2018 02:25
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Man, that's a pound and a half of sugar alone.
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Jul 27, 2018 15:14
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CFF
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Jul 27, 2018 21:42
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Aesculus posted:We're microwaving whole skin-on, bone-in fish. In a steakhouse. Three of them, in fact, but only enough to total 113.5 grams of fish somehow. 113.5 grams is four ounces. Basically a single portion that would take maybe 3 bites to eat.
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Jul 28, 2018 02:09
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CAF Man, I have a lot of things to comment on here. First, that shrimp dish probably sucks because you've got brown sugar flavoring it. Second, "fish burgers with spicy sauce" is absolutely a dish I would eat...except that the "spicy sauce" is apparently made with sugar and 1/4 of a red pepper? And finally, it looks like all of Tyrone's recipes are incredibly wimpy when it comes to spice content. These developers must be from the middle of Kansas with what they think counts as "so spicy the reviewers just can't handle it".
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Jul 30, 2018 02:39
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Psychotic Weasel posted:It's so we can sell it as "... in a white wine reduction.", I don't know what a spoonful of wine would reduce to but that's not my problem. 113.5 grams of prawns is, on average, 2.26 prawns. We've got two grilled prawns and a small piece of another.
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Jul 30, 2018 16:40
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luxury handset posted:half a shrimp, tenderly wrapped in a slice of ham, grilled and drizzled with four drops of olive oil and a pound of sugar In all seriousness, there's probably a Spanish tapas restaurant with 3 dollar signs on Yelp serving this in NYC right now.
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Jul 30, 2018 17:06
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Sandwich Anarchist posted:The sugar is caramelized and burnt though, and they call it "basque glaze" You have to burn the sugar after applying it to the prawns so you get that charred flavor that people still think is a good thing.
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Jul 30, 2018 21:39
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Sandwich Anarchist posted:I've been collecting them, and I'm planning to cook them all in my restaurant A man flying Southwest Airlines on an important business trip to Idaho stops in the restaurant before dawn and asks for whatever's quickest for breakfast. He's given a plate with half of an egg over easy, a small pyramid of cinnamon, and five cloves.
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Jul 31, 2018 04:40
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MaxieSatan posted:As an American chef, Renato presumably needs a nickname. "The Cleaver" seems... multipurpose. It looks like it's lighter because it has barely any calories. 3.5 ounces of fish!
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Aug 1, 2018 21:51
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Dire Chinchilla posted:It'd be cheesy but kinda cute if he chose a dessert for that stunt. "I named my crepes after you because, much like a pound of cinnamon, I choke and cough every time you get in my mouth."
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Aug 2, 2018 14:46
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: Delia, I named my famous crepes after you... because you're so sweet.
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Aesculus posted:Don't forget that even Michel and the Don admit that Omnifood has good, cheap food cooked by chefs who have talent and passion. That's more than you can say for Armand, who hires chefs who have blood in their veins and serves the cheapest, shittiest, quality 0.5 stars food to his customers. "Armand, we have to stop OmniFood! They've gone too far!" "What have they done, uncle? Have they begun using slave labor? Have they done hostile takeovers? Assassinations of rival chefs?" "Worse! They're using science to create far superior food for a lower price instead of selling customers expired seafood in red wine for way too much money!" ".....those bastards!"
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Aug 6, 2018 17:51
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DCF, who you would call if someone ever took a family here.
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Aug 7, 2018 20:55
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Music restaurant in Paris named But I Am Pagliacci Ah yes, when I think "cold chicken salad" I think "lemons, vanilla yogurt, mayonnaise, and blueberries." I feel like that recipe will just taste of pure vomit.
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Aug 10, 2018 21:07
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The_White_Crane posted:1.3 kilos of potatoes for breakfast! Me.
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Aug 10, 2018 21:19
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Only Italian food for Pagliacci
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Aug 10, 2018 22:08
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This restaurant is more beautiful than I could have ever imagined from my drunk, off-the-cuff suggestion.quote:And how do I build new restaurants? https://www.youtube.com/watch?v=WHrn_pHW2so
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Aug 13, 2018 02:10
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Enchanted Hat posted:It is very weird. I think at some point they say that OmniFood has something crazy like a 60% market share in the restaurant business, which must be like tens or even hundreds of thousands of restaurants. And we only operate in three cities, we can't possibly be noticeably affecting OmniFood's business. And it's not like OmniFood is trying to destroy anyone's business with underhanded tactics! They're just scientifically making better food that they can sell for cheaper. The whole world would probably benefit from those advances!
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Aug 15, 2018 13:48
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 Aesthetic.
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Aug 18, 2018 02:02
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