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What I will say is you're not allowed to top up a wage to the National Minimum Wage in the UK with tips, so all waiting staff here will get $9.55/h minimum. I think this is an excellent practice because a tip is for someone doing an good job, not just turning up. I've not tipped in plenty of places before because the service has been so chronically bad that paying a gratuity would have been ridiculous. On the other hand I've been places with really exemplary service, like 21212 here in Edinburgh. I really don't understand this concept of 'oh you must tip because they're poorly paid' No I don't. If they want a tip they can make sure I have a nice experience in their restaurant.
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Jul 31, 2012 09:07
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Please, kill the tipchat already. It gets ugly really fast. Jenkin posted:Dino, did you have a chance to go to the Reading Terminal Market? It's fun to wander around. Crowded as all get out though. I went to Reading Terminal Market last time I was there, and really enjoyed the variety of veg I could find, however, I find the crowds to be obnoxious. This time, my friend who lives in Chestnut Hill was driving. So we'd pass by like a bunch of farmer's stands all over the place. There would be little mini shops, the size of my apartment, packed high with local produce, without the crowds, and extremely friendly people. I found that I preferred shopping at those places, rather than the Reading Market Terminal. Mind, I don't fear crowds, but I do like a bit less frenzy when I'm looking to grab a few local veg, as opposed to a bunch of tourists standing around "just looking" at the stuff I'm loving trying to buy. Get the crap out of the way! And the bread store! Holy cow, the bread store! There's this bread store called Baker Street Bread Company. They had all kinds of awesome bread for really cheap. Their credit card minimum was like $10, which I easily hit and surpassed. And they slice the loaves for me right there before packing it away. 
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Jul 31, 2012 13:07
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Can there possibly be a better bottled barbecue sauce than Stubbs? I smoked a pork shoulder and while I only cold-smoked it for six hours with an improperly developed pellicle and it was a really cheap pig this sauce is working wonders.Aramoro posted:I really don't understand this concept of 'oh you must tip because they're poorly paid' No I don't. If they want a tip they can make sure I have a nice experience in their restaurant. No Wave fucked around with this message at 15:26 on Jul 31, 2012 |
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Jul 31, 2012 15:22
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No Wave posted:Can there possibly be a better bottled barbecue sauce than Stubbs? Sweet Baby Ray's. But no bottled sauce can stand up to good home-made sauce, of course.
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Jul 31, 2012 16:17
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Mr. Wiggles posted:Sweet Baby Ray's. But no bottled sauce can stand up to good home-made sauce, of course. Do you have a preferred BBQ sauce recipe?
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Jul 31, 2012 16:38
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I've never really come up with one to compare with a lot of the sauces others have made, to be honest. But then, I don't really do much BBQ at home - that's something I do at other people's places or I go out to eat. Good BBQ is good as hell, but I normally stick to Latin American style stuff when I'm working on the grill at home. But you know, MY GIRLFRIEND has a really kickass family recipe that I'll see if I can get from her. There's something about being a Texan that predisposes people to being able to make BBQ I think.
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Jul 31, 2012 16:44
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When I make bbq sauce, I don't use a recipe, it's just add and taste until I get it where I like it. But the gist of it is: Whole crushed tomatoes cider vinegar molasses brown sugar garlic and onion powder cayenne black pepper (i think) mustard powder l&p cook it down and taste, reseason, retaste, etc until I'm happy with it. Push through a chinois then add a little liquid smoke. Liguid smoke seems to be volatile (which makes sense), so if you add it early and then cook it, all the smoke taste will be gone, so just wait until the end.
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Jul 31, 2012 17:04
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It's not BBQ sauce without whiskey, dijon, and liquid (mesquite) smoke in there somewhere. Recipe we use at work is like: 2 750ml bottles of Jack 4 qts rough chopped shallots 1 qt rough chopped garlic 1 gal Worcestershire 3 qts apple cider vin 1 qt dijon 1 qt tomato paste 8 lbs brown sugar 4 no.10 cans diced tomatoes 1c liquid smoke sweat shallots/garlic, add mustard/tomato paste, cook 3-5min. deglaze w/ Jack. Reduce by 1/2. Add vin and worcestershire. Reduce by 1/2 again. transfer to steam kettle. Add sugar and tomatoes, simmer 1 hour. Add liquid smoke. Yield is ~5gal. Chef De Cuisinart fucked around with this message at 17:31 on Jul 31, 2012 |
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Jul 31, 2012 17:19
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Ok well that's my recipe for what every loving person in the world would call bbq sauce except for the guy above me.
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Jul 31, 2012 17:21
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Havn't been able to find liquid smoke here.. I just use Lagavulin
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Jul 31, 2012 17:21
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I do pretty much FGR's recipe, but fish sauce instead of L&P.
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Jul 31, 2012 17:22
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I use cheap yellow mustard from a bottle, a shitload of brown sugar, some red wine or (sometimes sherry or marsala), a small mortarful of crushed up peppercorns, garlic, onion powder, paprika, cayenne, red pepper flakes, and salt. I have a tube of fish paste, a tube of tomato paste, a bottle of liquid smoke, and a bottle of sriracha there at the end when it's finishing up. I'll throw in a splash of worcestershire if it can be a little thinner and saltier. And almost every time, if the color isn't quite right, or it needs to be a little sweeter, I just dump a couple blobs of Sweet Baby Ray's in at the end. But last night I just used bourbon, honey, sriracha, cider vinegar, and crushed up cherries, saltandpepper, and that was awesome. I might have splashed some triple sec in there too. Happy Hat posted:Havn't been able to find liquid smoke here.. Chef De Cuisinart posted:...1 gal Worcestershire Very Strange Things fucked around with this message at 18:07 on Jul 31, 2012 |
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Jul 31, 2012 18:05
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Here is the one true BBQ Sauce:
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Jul 31, 2012 18:14
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Very Strange Things posted:
Yo dawg I heard you like BBQ sauce
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Jul 31, 2012 18:25
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I've posted my approach to bbq sauce about a million times. Seems like this is a subject that should wind up in the wiki as a `here are the basics, here are the variations' things with a bunch of the collected individual recipes that have been posted over the years.
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Jul 31, 2012 19:04
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I just made a very nice bbq sauce with the leftover stock from a coq au vin as a base. Turned out really well.
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Jul 31, 2012 19:05
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SubG posted:I've posted my approach to bbq sauce about a million times. Seems like this is a subject that should wind up in the wiki as a `here are the basics, here are the variations' things with a bunch of the collected individual recipes that have been posted over the years.
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Jul 31, 2012 19:05
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Flash Gordon Ramsay posted:Yo dawg I heard you like BBQ sauce I just don't usually have corn syrup on hand. edit: Oh, right, here's some barbecue sauce to put in your barbecue sauce... Reminds me though, another common "barbecue sauce" I make is just cooking down whatever my braising liquid was and adding SBR's HFCS BBQ sauce to it. Very Strange Things fucked around with this message at 19:18 on Jul 31, 2012 |
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Jul 31, 2012 19:13
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Happy Hat posted:With regards to line-cooks being envious of the better conditions of the serving people - well... A large part of the experience of dining somewhere is the experience and atmosphere that the host is able to create, and instead of being jealous of their wage, if yours is too low, the answer isn't lowering someone elses to make yours seem higher, that would actually not really make any kind of sense, at all, anywhere, ever. I realize that this is a GROSS oversimplification, but if you total the money spent inside of a restaurant and get a number, M you can figure out what % of M goes to food cost, labor wages, profit for the house, and how much was spent tipping a server. Your total pool of money is M no matter how it's divided because you can't pay employees with money customers didn't spend. If wages go up, the money has to come from somewhere, and the restaurant is hungry for a way to make it come from "not profits." edit: just reread what I quoted from you and the active word is "seems," if you're saying that simply reducing server wages does nothing for kitchen staff I agree; what I am saying is that the percentage of our fake number M that is paid to servers and cooks should better reflect that food is AT LEAST as important as service when dining out in restaurants, especially higher-ticket places. bartolimu posted:The world would be a better place if there weren't tip-dependent jobs. or this. I have no problem with tipping in principle, but I do have a problem with the structure of a system that allows the argument that they are depending on the tips for survival, yet the tip is also supposed to be dependent on my experience/the service I receive. I think an overall better system would be to pay servers the same minimum wage that all other professions get, paired with a sweeping social change that makes tipping more dependent on the actual service and not on empathy for an underpaid employee. The secret to BBQ sauce is pork drippings, and smoke (whether from real wood, liquid smoke, smoked paprika etc.) everything else is pretty mutable. pile of brown fucked around with this message at 20:46 on Jul 31, 2012 |
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Jul 31, 2012 20:39
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My only point is that getting a lovely wage is not mitigated by the fact that someone else is getting a lovely wage too, and hence the focus should never be on what other people from a different profession are getting, or wether that is fair in comparison, but on what you, yourself is getting, and if that is fair compared to your peers, and the profit that you're generating for the business. Focus on making the pie larger, not everybody else's pieces smaller. Generate more profit, receive larger remuneration. Focusing on what others are getting will bring nothing but unhappiness. This of course coming from absolutely no experience in the industry, but a lot of experience with wage negotiation.
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Jul 31, 2012 21:04
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... Also it is amazing the things that you have to do in a wage negotiation to get people to reveal their preferences. I once had to instigate a wage negotiation as a dutch auction setting to get the employee in question to stop procrastinating, and start talking money, this was 1 hour into a review that should have taken 10 minutes.
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Jul 31, 2012 21:09
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EAT THE EGGS RICOLA posted:Here is the one true BBQ Sauce: And if you need those ingredients ForTheGourmet.com will give you 25% off your order with this code until August 15: TheFoodLabSentMe Mods: I don't make any money from them, I'm not affiliated with them, just passing on a deal. I bought a molecular gastronomy kit from them a year or so ago.
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Aug 1, 2012 03:19
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dino. posted:So we'd pass by like a bunch of farmer's stands all over the place. There would be little mini shops, the size of my apartment, packed high with local produce, without the crowds, and extremely friendly people. Poking around Amish country makes for a great Philly day trip; there's lots of awesome markets. I especially like the random farmstands and people selling homemade root beer and so forth on the roadside. Just don't go on a Sunday or any kind of Christian holiday.
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Aug 1, 2012 03:46
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bbq sauce : proper cooking technique & salt  but if I take my 'born in texas' hat off, bbq sauce : cider vinegar, splash of dry rub you used on meat, dark brown sugar, splash of fish sauce, lots of cayenne pepper, black pepper, garlic powder, onion powder, salt.
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Aug 1, 2012 09:54
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mindphlux posted:bbq sauce : proper cooking technique & salt Aww, c'mon, beef ribs need some black pepper too.
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Aug 1, 2012 12:23
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Holy balls and I've been busy at work. What's been going on in this wonderful exciting land that I call my pretend friend headquarters? Anybody want a short course on how to run vertical form fill seal equipment, I'm your guy.
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Aug 1, 2012 15:52
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NosmoKing posted:Anybody want a short course on how to run vertical form fill seal equipment, I'm your guy. Look if I wanted advice on how to use a tampon, I would have asked.
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Aug 1, 2012 16:29
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Yay food poisoning! I don't know whether to blame that last meal in NOLA, the Houston Wendy's, or my local noodle shop (probably the noodle shop). On the plus side, I know what bloody stool looks like now.
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Aug 1, 2012 20:27
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Vegetable Melange posted:Yay food poisoning! I don't know whether to blame that last meal in NOLA, the Houston Wendy's, or my local noodle shop (probably the noodle shop). On the plus side, I know what bloody stool looks like now. Perhaps this then is the opportunity for NosmoKing to demonstrate?
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Aug 1, 2012 20:35
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Mr. Wiggles posted:Sweet Baby Ray's. But no bottled sauce can stand up to good home-made sauce, of course. Know who used to make and bottle Sweet Baby Ray's?? That's right, this guy right here. That, plus about 300+ other BBQ specialty sauces.
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Aug 1, 2012 20:40
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Congratulations. You get a BBQ flavored cookie.
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Aug 2, 2012 01:03
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Mr. Wiggles posted:Congratulations. You get a BBQ flavored cookie. Could that work with BBQ as a "Frosting" and a mostly unsweetened shortbread as the cookie. I doubt it would be good by any means, but would it be edible?
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Aug 2, 2012 01:08
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That's a terrible idea.
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Aug 2, 2012 01:09
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A cracklin's a cookie.
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Aug 2, 2012 01:53
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I'm about to take I-70 from Utah to Virginia. What and where should I eat along the way?
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Aug 2, 2012 03:18
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wafflesnsegways posted:I'm about to take I-70 from Utah to Virginia. What and where should I eat along the way? Roadkill cooked in the engine compartment of your car.
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Aug 2, 2012 10:00
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Aramoro posted:Roadkill cooked in the engine compartment of your car.
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Aug 2, 2012 10:57
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Der Waffle Haus is where all of the cool Grim Reapers hang out.
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Aug 2, 2012 11:28
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Who was it that mangled their thumb in a stick blender trying to clean out hummus without unplugging it? I think about you every time I use my stick blender. I make sure to only keep it plugged in if I am going to use it immediately and unplug it as soon as I am done.
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Aug 2, 2012 14:04
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| # ? Apr 26, 2024 00:09 |
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Thummus did it.
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Aug 2, 2012 17:11
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