Random Food Thoughts

[Unsomnambulist]

US restaurants struggle with surge of diners: survey

Americans are dining out in record numbers as pandemic restrictions lift, with restaurants struggling to keep up with demand amid a labor shortage, data released by review site Yelp showed Tuesday.Yelp data showed more than 3.7 million diners seated using its app in May 2021, the highest number...

www.rawstory.com

 

[Unsomnambulist]

https://twitter.com/x/status/1405633271552253954

 

[axolotl]

^ Four waffles in and he's in huge discomfort.

His 24-hour stint may last a lifetime.

I do not get eating challenges.

I do not get fantasy football.

I do not get football; however, there was once a time that I did.

 

[Unsomnambulist]

I just ordered some Chinese food via GrubHub and the total for the food was around $10. With fees and tip, it comes to a little over $20. This is insane and reminds me why I rarely order from GrubHub.

 

[axolotl]

I just ordered some Chinese food via GrubHub and the total for the food was around $10. With fees and tip, it comes to a little over $20. This is insane and reminds me why I rarely order from GrubHub.

Not to mention that you'll be hungry an hour later and still be out 20 bucks.

 

[Unsomnambulist]

Not to mention that you'll be hungry an hour later and still be out 20 bucks.

Actually, I don’t understand why they give you enough food for three meals. Maybe give less food and charge less?

 

[axolotl]

Actually, I don’t understand why they give you enough food for three meals. Maybe give less food and charge less?

Understood, but who doesn't like leftovers?

 

[Unsomnambulist]

Understood, but who doesn't like leftovers?

I never have, except for pizza. I don't like reheated rice.

 

[Ojai Sam]

This NYC Restaurant's $200 French Fries Set a Guinness World Record for Most Expensive

NYC’s iconic Serendipity3 set a Guinness World Records title for the “Most Expensive French Fries” — just in time to celebrate National French Fry Day!

www.nbcnewyork.com

 

[Ojai Sam]

https://www.facebook.com/90240021027/posts/10158889234626028

 

[Unsomnambulist]

I ate too much garlic and now I'm single-handedly speeding up global warming by 5 years.

 

[axolotl]

I ate too much garlic and now I'm single-handedly speeding up global warming by 5 years.

Can you keep it within your own apartment?

 

[Unsomnambulist]

Can you keep it within your own apartment?

Fortunately, I don't smoke, so there were no explosions.

 

[Nickyboy]

Fortunately, I don't smoke, so there were no explosions.

Blue darts! We used to do those all the time in college.

 

[Unsomnambulist]

'People are just walking out in the middle of shifts': What it's like to work in a restaurant right now

Workers interviewed by CNN Business said they're struggling in the short-staffed environment.

www.cnn.com

 

[Nickyboy]

Our local clam shack is not selling clams right now due to the cost: https://www.washingtonpost.com/business/2021/07/24/clam-shack-fried-clams-rhode-island/

 

[axolotl]

Our local clam shack is not selling clams right now due to the cost: https://www.washingtonpost.com/business/2021/07/24/clam-shack-fried-clams-rhode-island/

It costs too many clams for clams right now?

 

[Nickyboy]

It costs too many clams for clams right now?

Yeah, and he didn't want to be shellfish and charge people extra for them.

 

[Unsomnambulist]

I don't see how anyone can order food on Amazon, everything seems extremely jacked up (prices).

 

[axolotl]

How this $72 fried rice ‘stunt dish’ almost ruined a chef’s business

Chef Rob Lam of San Francisco restaurant Lily decided to pull the plug on the dish because it was too popular and was too much to work for the kitchen staff.

nypost.com

“The premise was, let’s do something so over-the-top and bougie,” he told the San Francisco Chronicle.

The hefty portion of woke-seared fried rice was replete with premium red king crab from Japan, eco-certified sturgeon caviar from California and steak from olive-fed cattle, which imbued the beef with more depth of flavor. Lam’s team also used a variety of crab pieces and parts to create a stock, which they reduced to its essence and used to create a highly concentrated crab butter.

It seems like everything is woke-seared these days.