I just wish more places offered beans as an alternative protein option. I ordered a burger yesterday from this new restaurant, and their only veggie option was a “plant-based patty”. And as it turns out, it was a fake meat patty, which tasted gross. I don’t understand why they don’t just offer a bean patty instead - it’d be cheaper, healthier and tastier.
This is a delight piece of work, and well worth the research needed to make it.
Sometimes you have to draw a line in the sand about strange low-stakes terminology opinions you’re passionate about.
I had a similarly passionate “what counts as a jumpsuit” debate not too long ago. The key difference in opinions was about sleeve length.
I will begrudgingly call a jumpsuit with short sleeves a jumpsuit, but once it has no sleeves at all it cannot hold the title anymore. Jumpsuits were designed as full body garments for jumping out of planes, fancy dress overalls just aren’t jumpsuits, regardless of the slow bastardization of the term fashion has allowed. There’s no great title for it, overalls shares a similar niche but not quite. Romper also comes close, but requires shorts, not full length legs.
Because the food is almost always going to be salted several times during cooking, but pepper is best put on very fresh afterward and isn’t necessarily used on everything.
But also: Where do you have to ask for salt? I’ve never been to even a fancy place that didn’t keep salt on the table.
Yep, like me. I normally like my food spicy, and can usually tell whether a dish needs pepper or not.
Also, at the nicer restaurants, the waiter offering it to you is part of the tradition and experience. It can be seen as the restaurant being attentive to the diner. It’s not just pepper, they may offer to grate cheese as well, and I guess customers have come to expect such service as those restaurants.
Even though this happened over 20 years ago, I will never forget the experience I once had of a waiter grinding all the pepper into my lap instead. It was an upmarket restaurant, but I think perhaps he was on something.
Doesn’t matter what level of culinary experience you are partaking in, the kitchen is probably partaking in something.
To the point where it’s actually a huge issue and there are organisations to deal with the drug abuse and depression experienced by chefs and other hospitality workers.
My employment is in tandem to the hospitality industry and we sponsor some of these charities, among others.
I can’t stop laughing. Did you tell him, or did he just sit there grinding more and more pepper into your lap?
My wife and I went to an Italian restaurant in Vegas a few years ago. The waiter asked if we wanted Parmesan, pulled the tiniest cube of cheese out and held it up like a magician, and then never broke eye contact while he grated it. It was unnerving.
I know you said it was multi-ply, but did that pan actually have anything other than a copper core? For example, steel or magnetic stainless steel? Some multi-ply cookware still isn’t induction compatible because those magnetic core materials aren’t included. Copper alone is not compatible with induction because it can’t respond to the magnetic field produced by the induction hob (which is why I’d be skeptical of anyone saying copper “draws too much current,” if anything it draws too little or none at all)
I always do the magnet test on new cookware now, or look for people doing it in review videos. The more magnetic material used (within reason, obviously!) the better the pan will respond to the stove.
A reminder to be(e) nice; we all come from different backgrounds, and launching ad hominem attacks is ineffective in getting people to consider your arguments.
According to one estimate, Europe’s farm animals have a bigger carbon footprint than its cars.
According to another estimate, leisure cruise ships had a 10x bigger footprint than all Europe’s cars…
But still, it’s great news to reduce farm animal carbon footprint. Not sure whether feeding larvae to piglets will achieve that though (they provide “stimulation”? ugh…), there seem to be better —direct— uses like insect flour, no need to even chew on them whole, although that’s also an option.
Was making an alfredo a few weeks ago. Wanted it really cheesy. I’m there with my thing of cream and my shredded parm. Got greedy and added way more parm than I had cream to counteract. When it cooled it was basically rubberized.
For some reason I have a hard time with which knob goes to which burner on a range. Couldn’t tell you why. Got home from a 12 hour shift at work and my wife, who didn’t work that day, told me she expected me to make dinner. I go into the kitchen and it is a much bigger mess then how I left it the night before. So with my last bit of mental capacity I put things away enough so I can cook. But apparently there were some plastic lids under a glass lid on the back of the stove. Started a pot of water and went to the other side of the kitchen to chop some veg. The kitchen started to smell weird, and I’m looking around trying to figure what it is, and figure out I had turned on the wrong burner. Picked up the glass lid and my lungs were assaulted with plastic fumes. I’m coughing and hacking and wheezing and almost passing out on the floor. It was so hard for me to breath I felt like I was dying. This brings my wife in and she steps over my body and finishes making dinner. Serves herself some, and takes it into the bedroom just as I’m barely able to stand again. That’s when I realized, I had fucked up. Shouldn’t have married her. Been divorced 2 years today.
I’m sure everyone’s absent mindedly grabbed the handle of a cast iron pan they’ve just taken out of the oven, and had that quick “Oh no!” thought in the milliseconds before the pain registers.
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