this post was submitted on 15 Mar 2024
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Microblog Memes

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[–] [email protected] 1 points 8 months ago

When the secret ingredient is love instead of depression and second-hand smoke

[–] [email protected] 24 points 8 months ago (1 children)

I worked in a lot of kitchens in my younger days and came to believe that meth was the secret ingredient to a good cook/chef.

[–] [email protected] 5 points 8 months ago (2 children)
[–] [email protected] 9 points 8 months ago

Yeah, it's a blend of umami and sour. Gives bechamel a real edge.

[–] [email protected] 2 points 8 months ago

It’s anecdotal, but I worked in several kitchens and meth use was rampant. Everyone was also sleeping with each other. It was wild.

[–] [email protected] 13 points 8 months ago (1 children)

It feels like most “fancy” restaurants I go to in Seattle have chefs with tats. It’s pretty much the norm here.

[–] [email protected] 3 points 8 months ago (1 children)

Yet somehow a huge number of places here still taste bland and without love or grief

[–] [email protected] 7 points 8 months ago

This is why I don't support a living wage, I need my street tacos to taste like desperation.

[–] [email protected] 28 points 8 months ago* (last edited 8 months ago) (1 children)

Most chefs even at Michelin stars have a tat or two. You don't start at the top. Street food is great, but I'd encourage anyone privileged enough to have a nice meal with a loved one at a fancy ass $300 7 course meal.

The experience is worth it assuming you aren't sacrificing rent.

[–] [email protected] 2 points 8 months ago (1 children)

Please help me understand how a 7 course meal doesn't end in a coma, though. I eat one regular-ass sandwich and am good for like 3 hours

[–] [email protected] 5 points 8 months ago (1 children)

It's 7 courses of tiny ass food

[–] [email protected] 4 points 8 months ago

The best steak I ever had was part of a 12-course menu. It was a finger-size portion of A5 wagyu cooked to a perfect rare, with a huitlacoche-butter sauce.

And then the pastry chef sent us out five full-size dessert courses because it was a slow night, my wife was also a pastry chef, and the guy wanted her opinion on some dishes he had planned for future menus. Each one was delicious in ways I still struggle to describe but the restaurant staff almost had to roll us out of there Willy Wonka-style afterwards...

[–] [email protected] 42 points 8 months ago (1 children)

the best food you buy on a street cart from a sweaty fat man that uses the same rag to clean the counter and it's forehead

[–] [email protected] 40 points 8 months ago (2 children)

We out here dehumanizing chefs 😎💪

[–] [email protected] 6 points 8 months ago

LOL sorry! I would never! I was in a business meeting at the time

[–] [email protected] 50 points 8 months ago (1 children)

No, actually, the word used was "it's," which is a contraction for "it is." The sweaty fat man uses the same rag to clean the counter, and it is forehead.

[–] [email protected] 12 points 8 months ago

Thanks for clarifying this for me

[–] [email protected] 7 points 8 months ago (1 children)

Does that mean the food is good or bad? It could go either way.

[–] [email protected] 14 points 8 months ago

It's clearly bad since they hate it when it happens.