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Menu change is happening at the restaurant. 439 posts and 361 image replies omitted. Click reply to view.
One of the new items is a ham and gruyere sandwich on a baguette. The bread is toasted and then we spread herb mustard on one side and onion jam on the other.
It comes with fries and pickled veggies.
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So I made a quick thing of seafood for dinner and it's pretty good.
- a tray of frozen mixed seafoods
- leek, chopped
- juice squeezed out of half a lemon
- white wine for cooking
- semi-instant pad thai noodles
- salt, pepper, thyme
- set aside a bowl and rehydrate the semi-instant pad thai noodles with hot water in it as you go. Once they're done, strain them
- toss some butter into a frying pan, add leek, cook stirring until it softens nicely
- add frozen seafood tray contents, add herbs and spices, cook stirring on low heat for a bit, then add a sensible amount of white cooking wine and lemon juice and turn the heat back up
- cook until the wine is reduced somewhat and the seafood is cooked just right - already actually cooked, but not yet rubbery
- reduce the heat again, and add the cream. Stir lightly until the liquids in your pan combine into a uniform sauce
- toss in the pad thai noodles, mix everything well, serve. Ideally in something that's actually presentable instead of in a random blue plastic bowl you have lying around
The dish is pretty quick and easy if you have the ingredients around, and the "unusual" ones in it (the noodles and the seafood mix) are pretty good for long term storage so you can pick them up and keep them for whenever. The flavour is very nice, too, and the pad thai noodles do a good job at carrying it. All in all I'm pretty happy with how it turned out.
it looks almost like a ceviche!!
i have never heard of this before.
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>>1132324>what is stunt food?
No one should give a single shit about these people, past the food waste.
Giving them attention is what they want and why shit like this continues.
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I got my ass beat for wasting food.
And now people get paid to do it.
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Kids seem to find it the most entertaining. Odds are they haven't gone hungry.
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It is beyond frustrating.
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I wouldn't be surprised if they actually ate it all...
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I see pop-up "food influencers" do this all the time.
Stunt food will always be a thing only thing to do it to ignore it and let them "starve" as it were. >>1132334
I don't care and sure it is because of the implications.
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is this the same like when in New York, they will make weird stuff like mustard donuts or macaroni cheese ice cream for pop up shops?
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maybe you should have a tik tok or something dawn friend, where you can cook and show off ingredients!
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...are you okay, dawn friend?>hugs <3
you must be tired. you deserve to rest, and rest well.
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...will you take a vacation anytime soon? maybe we can go to florida someday.
Not until the start of the new year.
I don't really know. A lot of things are in flux.
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Wouldn't recommend coming to Florida unless it's near the beginning of December.
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...flux can be scary, but often it is necessary <3. you can do it, dawn friend.
if i can do it too, may we go to florida?>>1132416
oh... why then?
hi tracer c:
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Less tourists, weather is low 70's.
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Turkey heading in.
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27 pounds of flavor
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wow, look at this birb!
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I have been day drinking so take my cornbread recipe and have a better day.
3g baking soda
1 large egg
84ml unsalted butter, melted
Preheat oven to 400F (204C)
Get a baking dish, I use a cast iron skillet but anything will work, and allow it to heat up in the oven with a small amount of oil/fat (around 14ml)
In one bowl mix the dry items and in another mix the wets.
Slowly add the wets to the drys mixing until well incorporated.
Add the batter to the hot skillet and bake for 20 minutes or until a cake tester/toothpick comes out clean.
Let rest/cool for 30 minutes.
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Mandatory cast iron cornbread mold though.
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Again I am too nice for my own damn good and it belongs to my sister now so I just have normal skillets.
Annoys the shit out of me.
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I propose a long con where I get invited to your sisters house for a holiday/event and I'll steal it back.
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Honestly, it isn't worth it.
She needs something.
I'm being a horrible sister.
Right now I am just thinking of walking to the corner store to get a bag of chips and ponder how bad tomorrow is gonna hurt.
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Thanksgiving weekend is bad there?
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When the last thing a boss says to you before your weekend is "please don't quit" I think it says all that needs to be said.
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Jesus. You definitely need a break then.
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I got an email from one of the other departments on the resort begging for people because they lost a quarter of their staff in two days.
Not food related and dealing with kids so not worth the seven-day work week.
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>>1132840> they lost a quarter of their staff in two days
Holy shit. That's impressively sad. How mismanaged is that place?
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The concierge has almost a 200% turnover.
Most of the money that my location makes is being used to prop up the sister locations because COVID demolished them.
Our average tenure is 2 years for cooks.
FOH is six months.
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>>1132843>Bleeding money to prop up other areas>In doing so bleeding their own staff dry
It's just going to get worse in that case.
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The thing is that we survive on the back of externships so it is not like staffing cooks will ever be an issue.
Two years here gets you a pedigree for other places.
I might have to start looking because the housing market here is just not sustainable.
Or maybe I should invest in that cooking vtuber thing.
I mean I will never make it as big as Giri but it has to pay better than 30K a year.
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Housing market is terrible. And simply not livable currently.
Whichever route you decide on I'll assist any way I'm able.
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I have thought about getting my teaching degree and just getting a home ec job in the middle of nowhere.
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Only thing that would suck about that is the pay wouldn't be great.
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I mean it would be about the same as I make now.
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Would have more fun with it too, probably.
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Wouldn't need to prep that many turkeys ever again.