Hello! We are a Chicago based market research firm and we are currently conducting a project looking for those in the food service industry. This project takes place the week of December 18th on Zoom and will pay $200 for your time.

You can sign you at the link below: https://docs.google.com/forms/d/e/1FAIpQLSe1tRBQvJjQNdp3aYR0Z26gjQ_CbiMPeECTPzflunR_Nm_R9w/viewform?usp=sf_linkLearn more about Focuscope: www.focuscope.com

Hello!

I'm a former line cook and current UX Design Master's student. I'm doing my thesis to help relieve mental overload and stress for kitchen workers at newer, smaller restaurants. Right now I'm tryna identify what the biggest issues are, and I have a really quick 5 minute survey that I'd really appreciate help with.

Survey Link

I'd love to hear from any Back-of-house hospitality workers, and I'm super grateful for any feedback.

🧑‍🍳 SURVEY LINK (8-10min mostly multiple choice!)💫

There doesn’t seem to be any nationwide, AirBnB-style platforms to allow people to easily find and book time in commercial kitchen spaces— and I’d like to figure out how to remedy that! But first, I need to know what matters to you when renting kitchen spaces 🧐

Hi, I’m Lana, a user experience design student who’s trying to research the wants and needs of people like you- commercial kitchen renters!

Thanks so much for your time and consideration! And feel free to leave me any thoughts or feedback you have about the survey or even the industry below!

https://www.businessinsider.com/grilling-food-meat-is-bad-cook-inside-instead-2021-7

That's it. The article is garbage. Prove me wrong.

Been cooking a lot during the lockdown and rehabilitated two cast iron pans from storage. Definitely takes some getting used to, but I'm now using it 2-3 times per week. My verdict:

1. Love the utility of transferring from stove to oven, or using it on a grill or campfire.
2. Requires lower heat settings.
3. When it's time to clean the pan, heat it up on the stove and use a chain mail scrubber. I also add a bit of oil before storing it away in the oven.

I haven't had to use soap on mine and know there's an active debate on that.

Here's a longer blog post on the subject: https://citizenupgrade.com/posts/castiron/

I was working through some carrots the other day and realized: you know what's (a) easier and (b) prettier and (c) tastier than faux tourne? Hard bias cuts. You get more surface area for more browning, thinner pieces for easier cuts, and it takes less time.

So too, a loaf of french bread or green onions. Hard bias is the most underutilized cut.

I am, as I write this, smoking a piece of pork loin on my electric stovetop.

Inside a 26cm wide, 18cm deep pot I've placed the first layer of foil, wet wood chips, second layer of foil, a small steel centerpiece with four short legs that separate the grill from the wood, third and last layer of foil in order to keep the juices and the wood apart, the grill (actually a steel flour sieve that fits magically both within the pot and the lid), the pork, and finally, a universal silicone lid, which conveniently incorporates a hole that's just wide enough for the thermometer spike to fit through.

The only trouble is being caused by the chips getting burnt and then bittering the smoke halfway through. I might be able to solve that by buying chunks next time.

I guess the question would be: why is this not a thing, what am I doing wrong that I'm missing and that's keeping people from smoking meat this way? I guess I might find out when I try the meat.

Keep you posted

No success. It's not even been consecutive attempts, but throughout a span of years. A few days ago I came to the conclusion that further failure was statistically unlikely given the apparent ease of the proccess, so I tried once again. Four times within 10 days.

I'm using organic rye flour, lukewarm water and a tiny bit of honey to get things started. I'm eyeballing it seeking the thick puree texture, assuming it's not going to make a huge difference whether it's a little bit thinner or thicker.

I live in the Western Mediterranean, climate here is warm and dry, so temps shouldn't be a problem. It's around 25-30ºC most of the time, even at night it doesn't fall too low.

- Attempt 1: Lasted until the third day. It rose, it shrank back. I kept waiting, for the 24h cycle. I fed it. It was dead.

- Attempt 2-4: Dead on arrival, few bubbles, not responsive after 24h. Never rises. Didn't respect 24h cycle given the failure of the 1st one when I waited.

Conclusion: one of my assumptions must be incorrect. Either the thickness of the initial puree is important, or the temps aren't right, or the water temp isn't right, maybe I should rocket-science the ******** thing with a digital scale & termometer... maybe the flour isn't right. Maybe the lid isn't right. It's a regular glass flask metal lid, I leave it loosely on top of the flask. Last 2 attempts I used a fabric cloth, thinking it might be lacking oxygenation.

Basically what it saids. My uncle is a great chef, but treated me and his employees like shit. Put me on cleaning instead of being a server or busboy as I'm 16. I'm not only not going too respect you, I will not accept your cooking skills. Wheter you're Gordon Ramsay or Marco Pierre White, if you are rude and don't respect your staff, I'm out.

Why? You don't scrape your knuckles and you can use the length of the blade easier.

Without getting into the fruit/vegetable debate and using instead "what most people would consider" as the measure, peas are the best frozen vegetable.

1. Fresh peas are hard to find (in the States anyway). Frozen are always available.
2. They can be added to all sorts of stuff.
3. They're great on their own.
4. The texture after freezing is still very good.

Is it mustard relish and onion? Just mustard? Sauerkraut? Something else?

They're just as nonstick, have about equal thermal properties, and you can use them like a proper skillet. The price is about the same too. Somebody tell me why I'm wrong.

Nothing melts like good old American cheese, and that's what's important on a cheeseburger. Sliced cheddar, although good on it's own, comes in a distant second.

From Wikipedia

A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.

To start if off, not having two pieces of bread would indicate no. But would anyone argue that a Philly cheese steak or a Subway sandwich isn't a sandwich? They both only have once piece of bread.

Debate

Plastic cheese, chicken that barely tastes of chicken, beef, that is tender, but tasteless. On and on.

If you are making ribs and not doing dry rub, you're fucking up. It's just an abomination. You like bbq sauce? Cool, add it after damnit. Rub them puppies down like Don on Daniels and cook the sombitches then try them before you ruin them with your sauce. The texture is so much better, the taste will match any sauce you can conjure up. And if you dont like it then sauce it. Everybody wins.

Yeah I said it, the super processed boxed stuff that NOBODY makes themselves is better than anything any home cook or chef makes.

They live on the edge of sweet and savory.

You don't have to use premium oils and long oven treatments. Like holy shit, I buy cast iron, sand it smooth, then get it hot (like regular stove hot) then keep as thin a layer on it as I can. Any oil that didn't polymerize will later. Zero issues with flaking, nonstick enough for crepes and eggs. All I do to clean is rinse and a quick run with the dish brush, back on burner to dry the water, thin wipe of oil if it looks like it needs it. My recently stripped pan is as no stick as my wife's 10+ year old seasoned pan.

Is a hamburger a sandwich? Can you put anything but cheese on a grilled cheese? Who makes the best pizza? State your case and prepare for an argument!