221–230 of 314 posts
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Better to go to Taco Bell where everything is made from the same handful of ingredients. They can guarantee freshness by turning over everything quicker than anywhere else. runs
When I was over in states I went to Taco Bell 3 times, 3 different once, every single time I regretted it having to spending 'unquality' time in the toilet. Never again.
The worst part about some of these 3 star restaurants, is that staff are often unpaid. It's basically what Americans call an internship, i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. I once visited a 3 star restaurant in Spain (Arzak), where this was the case. If you look at the cost of eating there, and consider that most of the staff is unpaid, it really leaves a bad taste in…
> [...] that makes a few people obscenely rich [...] No contest that relying on unpaid labour is awful. But "obscenely rich"? My overwhelming impression is that despite all this, no one really gets rich on running restaurants. Certainly not when you factor them going out of business all the time (or even falling out of fashion, that's basically death for a Michelin starred eatery).
If you want to make it big you need to treat it like a business, like Gordon Ramsay does. He owns 23 restaurants (maybe more) all over the world, his name is known by many, and the income from tv-shows would pay the bills by themselves; they also serve as advertisement for establishments with his name attached.
The few restaurant owners I know who make a good income here in Amsterdam tend to own more than 5 restaurants. Some have their own branding going on, some just take care of the business side of things. And even then I think it's a whole lot of work and stress for relatively little pay.
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In every domain - food, vpns, literature, etc. - I have more or less sophisticated taste (as does everyone). When I was young, I was skeptical of and even sometimes mocked the 'so-called experts' - possibly because (naturally, due to time) I'd developed sophistication in so little. I was very wise. But over time I found that when I develop sophistication in things, the 'so-called experts' suddenly become very smart a…
You are of course right but... vpns?? How does "taste" in vpns work?
The worst part about some of these 3 star restaurants, is that staff are often unpaid. It's basically what Americans call an internship, i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. I once visited a 3 star restaurant in Spain (Arzak), where this was the case. If you look at the cost of eating there, and consider that most of the staff is unpaid, it really leaves a bad taste in…
> i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. Spain has salaries? I thought that was largely a US concept.
Quite often when I visit a great restaurant I find its a sauce that lifts a dish from the good to memorable. I always thought that was because of the stock made from scratch. This is quite hard to replicate at home- store bought stock cubes add very little depth of flavour to a dish and making stock from scratch, well, unless you have a lot of time on your hands its not going to happen.
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> Having taste makes you require more dollars to get the same level of satisfaction I have carefully avoided trying excessively high quality things because once I've experienced something truly luxury then it becomes an ongoing expense to keep up that level of experience. The irritating part is that before I was perfectly happy in my ignorance of something better being available out there, but aftewards I feel like I…
For me it was music. Till this day I cannot stand MP3 audio, and can detect when it's played on the radio, because of one bored afternoon in 2002 experimenting with MP3 and CD audio quality. Sure, you _could_ rip an MP3 with near-undetectable quality loss for most types of music (The Wall, yes. The Downward Spiral, no). But nobody does that, as apparently it was not the default on anything back then and today Youtube…
The worst part about some of these 3 star restaurants, is that staff are often unpaid. It's basically what Americans call an internship, i.e. the only "salary" is that you can add working in a 3 star restaurant to your CV. I once visited a 3 star restaurant in Spain (Arzak), where this was the case. If you look at the cost of eating there, and consider that most of the staff is unpaid, it really leaves a bad taste in…
>> that makes a few people obscenely rich For some reasons I thought these restaurants are actually not very profitable .
If someone wanted to make money with restaurants they'd probably be better off sticking to something that scales better.
One thing that definitely resonates with me is his mention of sauces when he explains the differences between star ratings. Quite often when I visit a great restaurant I find its a sauce that lifts a dish from the good to memorable. I always thought that was because of the stock made from scratch. This is quite hard to replicate at home- store bought stock cubes add very little depth of flavour to a dish and making s…
Or from knowing exactly what materials or procedures to add to the "school cafeteria" sauce your food service supplier delivers to make it work great with your dish.
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There was a documentary on netflix (someone dreams of sushi, Hiro?) that leads me to believe sushi is an art form using food. If you don't appreciate the art form then it might not matter what dollar level or Michelin stars a place has. I've never been to a Michelin star restaurant but do watch cooking shows where they make food like that and I don't know if I'd appreciate it.
You're thinking of Jiro Dreams of Sushi. That's the documentary that inspired me to try Michelin starred Sushi restaurants in Japan. I went to Jiro's son's restaurant, which is by all accounts better , but nobody will say so because they don't want to disrespect Jiro while he's still alive. It's a Japanese culture thing. My father asked me why I spend so much money on raw fish and rice. I tried to explain to him that…
First there is almost no way to get the rice to consistently taste anything close to how they do it in restaurants.
Second, it’s unlikely you will buy dozens of different high end top quality fish, prepare the fish, and then just make a few slices for your meal.
Finally, sushi is made to be eaten immediately. So if you want to make your own meal of 20 to 30 different types of sushi, you will have to either make and eat as you go, or make them all then eat them after they have sat for too long.
At least for many Western dishes, I can replicate maybe 80 percent of the taste. Sushi is a completely different level.
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> I've definitely heard the life advice to avoid trying this kind of thing in case you do like it, then everything less is permanently tainted with the knowledge that it's not as good. Does that actually happen though? I know a thing or two about wine and sometimes buy bottles in the 50-100 euro range, which I feel are totally worth it, but I'm still happy to drink cheap plonk with friends most of the time. This work…
If you do a wine blind taste test I bet you'll discover you're throwing your money away.