And they just straight up fucking ignore me when I tell them how to make it less shitty. Like this guy who just straight up dumps plain unmarinated tofu into the deep fryer, causing it to just shrivel up, dry out, have shit texture and no flavor, and then he’s surprised when people don’t eat it. Literally all he’d have to do to make it 20x better is marinate it in nothing but diluted soy sauce, it would absorb flavor and develop a good tasting savory crust when fried. But noooope! It takes literally no effort but he’s not doing that
This chicken marsala I’m eating right now is dog shit and I KNEW it’d be dog shit because all he did was cut the chicken thighs in half, dredge it (in flour insufficiently seasoned) and deep fry it and then toss it in a sauce that was so thin it immediately ran off
Holy fucking fucked to death shit, how hard is it to rub the chicken the night before and let it develop some flavor? As it is, it’s flavorless chicken with flavorless breading in a sauce that IMO shouldn’t be allowed to call itself a sauce (i think if your sauce doesn’t stick to shit there’s no fucking point in using it)
But if I say anything about how the quality of food is the reason people aren’t coming in to eat people act like i’m an asshole
The state of mass food serving here is so dire, we need to just straight up steal the idea of those temples that cook ENORMOUS pots of dal and stir it with a giant ladle:
Probably way, way cheaper too.
Jesus is he going to feed a thousand people
Since i just do the vegan stuff I usually expect to feed at most 50-60 people, I just use a big rondeau pan that’s big enough to take up 4 burners on a stove
Jesus is he going to feed a thousand people
The temples i have heard about will feed anyone and everyone for free so he may well be
I’ve yet to find a temple that doesn’t feed anyone for free at least once a day. Sikhs are cool dudes that have helped a lot of comrades out of tough spots.
Jesus is he going to feed a thousand people
At least a few hundred if this is a Gurdwara
in Bourdain’s (i know) Part’s Unknown they do a really good piece on the Golden Temple in Punjab. It’s the first part of that episode, and I think you’d get a kick out of it.
here’s a shitty pirate rip with non-english subs: https://www.dailymotion.com/video/x9onliu starts around 10 mins or so, a bit earlier
That video is good but the “shithole country” color filter is as egregious as I’ve ever seen lmfao
i have some personal rips of the show and the filter isn’t too bad on them. i’m sure it’s something to do with it being a reupload of a reupload of a tv broadcast in vietnam or something.
It’s the Yellow Parenti Effect.
I work in a public school. Same story but more industrialized. You ever heard of a steamed cheese? It’s a grilled cheese that is cooked in a plastic bag 🤢 Their lunch today is mass produced, ready made pb&j sandwiches. Students and I have complained for years.
steamed cheese
Give me two ovens, a steam kettle and a steam cabinet and I could feed all those kids so much better
My moms a lunch lady and oftentimes brings me leftovers. Apparently there’s legislation passed in the Obama administration in place where they cant season their food or embellish premade slop that gets delivered. (Its the The Healthy, Hunger-Free Kids Act)
She straight up doesnt have salt or sugar in her kitchen. Really the only good thing she can make is the alfredo because she actually has pepper in the kitchen and prepares the sauce for it
Also if they’re serving pb&j most times they’re super understaffed or theres been a disaster in the kitchen.
So it’s hopeless huh
I am remembering the soupy scrambled eggs I used to be served in college, which cost me ~$8 per meal.
its crazy to me the simplest shit like putting salt on things is a mystery to some people.
cooking gulag for them all I swear.I still have nightmares (well, persistent unpleasant memories) about school lunch. I’m sure it was made on a tight budget but that excuses only some of it. Like deep dish pizza with a two finger thick “crust” that hasn’t cooked through all the way.
Quality school lunch in the US is like universal healthcare in the US. Every other western nation seems to manage at least a bare minimum yet we just simply can’t afford it for some reason.
I’m from Austria and the school lunch wasn’t even publicly funded.
Was it any good?
The raw pizza?
Oh I lost the context in my reply, sorry. Sorry to hear that regardless. I guess I’ve overestimated how common decent school food is
But if I say anything about how the quality of food is the reason people aren’t coming in to eat people act like i’m an asshole
I get why people think like that but also I wish we were all less worked up about being perfect and just accepted feedback as a response to something you did and not a response to you as a person.
Not that youre doing it, but I rather someone just tell me my shit is ass and they know I can make it better because like- it will be ass regardless if I am told and everyone will know. I rather it only be ass once. Not that they even have to be that flippant either but I’d take flippant over vague if I had to chose lol.
I want to make my shit good, I accept it won’t always be good even when I try my best, give me your eyes. 👁️👁️
but I rather someone just tell me my shit is ass and they know I can make it better because like___
the most important part of criticism is the “constructive” part.
Gimme a flattop, a wok, and a stocked spice cabinet, and I’ll turn whatever slop you give me into something at least decent. I haven’t worked a second of my life in a professional kitchen, but cooking something edible is not exactly rocket surgery.
Whenever I prepare meat I always marinate it for at least 5-6 hours, usually in hot sauce or mustard and it comes out banging and I am a shit cook (I do enough to keep myself fed).
Yeah ideally you wanna rub it with seasoning or get it into a marinade at least an hour hours before cooking it so that osmotic forces help draw fluids out of the meat and then back into it (with flavor from the aromatics)
You don’t necessarily need to marinate that long (and too long can negatively affect the final texture as things break down with the acidity and salt) but it kinda depends on what you’re doing
What the people I work with should be doing is marinating shit for the next day ahead of time or at least getting the meat cut and ready so that as soon as they come in they can toss it in seasoning and let it sit out for a couple hours. It’ll come up to room temp around the time to throw it in the oven which will help it absorb more flavor and also cook more evenly
But what they do is stagger on in, get the meat ready, then season it right before it goes in the oven
ty for the tip
If you want some easy slop, look up souvlaki, it’s probably one of the easiest things I learned how to make here.
Just take diced chicken and toss it with salt, pepper, garlic and onion powder and minced garlic bc i like garlic, oregano, oil and red wine vinegar, let it sit for a bit, then roast it
It’s great on wraps with tomatoes, lettuce and tzatziki, also you can tweak the seasoning some like cumin or red chili flakes would be good
Also you can do the exact same thing with eggplant if you wanna make it vegan
Edit: a guy i work with is making chicken souvlaki right now… the sheet pans are crammed full, meaning there’s no air gaps between bits of chicken
this means all the moisture in the chicken is going to steam out, build up, and keep the entire mass of meat from going above the boiling limit of water until enough of it has steamed out
this means it will take longer to cook and aa a result of steaming in its own fluids it will have weird rubbery texture
ty!
Also gotta press the tofu in the marinade so it draws it in like a sponge.
Boil for a minute in salt water, then press, then marinate
I haven’t found that to be very necessary but i’ll do it for things like making vegan feta cheese
I just parboil my tofu with salt and let it rest in a collander before I fry or use it in a stir fry.
Yeah this is the Chinese method as far as I’m aware and it’s what I do
I don’t have half a functioning brain when it comes to cooking, never thought about trying that 😅 I’ll keep it in mind for my next attempt with tofu!
You’d think knowing how to make food edible would be a prerequisite for the job
in my university, food was so bad I would rather go hungry
