On the subject of movie popcorn, every time I go to concessions and overhear someone requesting popcorn with no butter or salt I can practically see the employees wishing for death to come take either the customer or themselves.
As a cinema naif I need this solecism explained to me. What is so bad about doing this?
Our theater just pops it in oil, and if you want to add butter and salt there's side spots for it.
On the subject of movie popcorn, every time I go to concessions and overhear someone requesting popcorn with no butter or salt I can practically see the employees wishing for death to come take either the customer or themselves.
As a cinema naif I need this solecism explained to me. What is so bad about doing this?
From what I remember from friends who worked concessions at theaters, they tend to make popcorn in large batches, applying salt evenly over the entire batch which is then kept in the popcorn machine to keep it warm until it's sold.
Someone who requests salt free popcorn is asking for an entirely new batch to be made especially for them. That requires the staff to find a place to put the already made and salted popcorn while making the salt free popcorn. It takes time and that tends to annoy anyone behind that person in line.
Unfortunately the people behind them in line take out this frustration not on the customer making the special order but on the cashier. Generally speaking, it's a colossal pain in the ass for everyone involved just so a person can get tasteless popcorn.
see317 on
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Mego Thor"I say thee...NAY!"Registered Userregular
At every theater I've ever been to, popcorn comes plain and they either ask if you want butter or there's a stand nearby with butter and salt.
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StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
I mean it comes "plain"
The stuff used to cook movie theater popcorn isn't like, normal oil or anything
You're already getting some butter and salt flavor to begin with, based on how they make the stuff
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LasbrookIt takes a lot to make a stewWhen it comes to me and youRegistered Userregular
After my Taco Bell excursion I ended up getting a pint of americone dream, a 6 pack of guinness blonde (which is... interesting) and two packs of chocolate creme oreos (the milk came free!).
This is gonna be a pretty good vacation, as long as I don't look at the scale.
After my Taco Bell excursion I ended up getting a pint of americone dream, a 6 pack of guinness blonde (which is... interesting) and two packs of chocolate creme oreos (the milk came free!).
This is gonna be a pretty good vacation, as long as I don't look at the scale.
I know right. I gained 2lbs after my Taco Bell/KFC excursion!
Went to a friend's housewarming party yesterday, and he was like, "Try this key lime pie Oreo, it's disgusting." And it was super good! So he gave me the whole package.
McDonald's wasn't lovin' it, but the fast casual restaurant chain Denny's is game for making a "peace burger" with Burger King. In a full-page ads in USA TODAY and The New York Times, Denny's says it wants to collaborate with Burger King to make a mashup burger with the fast-food chain, inserting itself in the Burger King-McDonald's advertising battle.
On the subject of movie popcorn, every time I go to concessions and overhear someone requesting popcorn with no butter or salt I can practically see the employees wishing for death to come take either the customer or themselves.
As a cinema naif I need this solecism explained to me. What is so bad about doing this?
From what I remember from friends who worked concessions at theaters, they tend to make popcorn in large batches, applying salt evenly over the entire batch which is then kept in the popcorn machine to keep it warm until it's sold.
Someone who requests salt free popcorn is asking for an entirely new batch to be made especially for them. That requires the staff to find a place to put the already made and salted popcorn while making the salt free popcorn. It takes time and that tends to annoy anyone behind that person in line.
Unfortunately the people behind them in line take out this frustration not on the customer making the special order but on the cashier. Generally speaking, it's a colossal pain in the ass for everyone involved just so a person can get tasteless popcorn.
Oh it's not tasteless, they add their own salt. They just want fresh popcorn and think they've learned a way to "trick" the concessions people.
source: worked fast food where lots of folks ask for fries with no salt.
On the subject of movie popcorn, every time I go to concessions and overhear someone requesting popcorn with no butter or salt I can practically see the employees wishing for death to come take either the customer or themselves.
As a cinema naif I need this solecism explained to me. What is so bad about doing this?
From what I remember from friends who worked concessions at theaters, they tend to make popcorn in large batches, applying salt evenly over the entire batch which is then kept in the popcorn machine to keep it warm until it's sold.
Someone who requests salt free popcorn is asking for an entirely new batch to be made especially for them. That requires the staff to find a place to put the already made and salted popcorn while making the salt free popcorn. It takes time and that tends to annoy anyone behind that person in line.
Unfortunately the people behind them in line take out this frustration not on the customer making the special order but on the cashier. Generally speaking, it's a colossal pain in the ass for everyone involved just so a person can get tasteless popcorn.
Oh it's not tasteless, they add their own salt. They just want fresh popcorn and think they've learned a way to "trick" the concessions people.
source: worked fast food where lots of folks ask for fries with no salt.
Thankfully, when I worked at McDonalds it really wasn't a hassle whenever anyone asked for "fresh" anything. The counter staff would just tell them to stand back out of the way and wait for their order, and we'd make it when we got around to it. Nuggets only took 3:30 in the deep fryer, but if we were in the middle of a rush, you might just end up waiting until the UHC ran out and we cooked up a fresh batch anyway.
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
Also, tonight I am having pizza for dinner. Cheap delivery pizza, not the good stuff.
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Casually HardcoreOnce an Asshole. Trying to be better.Registered Userregular
Nothing like driving to a donut shop at 2 in a Tuesday morning to eat a donut shaped like a dick. God bless Colorado.
On the subject of movie popcorn, every time I go to concessions and overhear someone requesting popcorn with no butter or salt I can practically see the employees wishing for death to come take either the customer or themselves.
As a cinema naif I need this solecism explained to me. What is so bad about doing this?
From what I remember from friends who worked concessions at theaters, they tend to make popcorn in large batches, applying salt evenly over the entire batch which is then kept in the popcorn machine to keep it warm until it's sold.
Someone who requests salt free popcorn is asking for an entirely new batch to be made especially for them. That requires the staff to find a place to put the already made and salted popcorn while making the salt free popcorn. It takes time and that tends to annoy anyone behind that person in line.
Unfortunately the people behind them in line take out this frustration not on the customer making the special order but on the cashier. Generally speaking, it's a colossal pain in the ass for everyone involved just so a person can get tasteless popcorn.
Oh it's not tasteless, they add their own salt. They just want fresh popcorn and think they've learned a way to "trick" the concessions people.
source: worked fast food where lots of folks ask for fries with no salt.
No, I just don't like salt.
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David_TA fashion yes-man is no good to me.Copenhagen, DenmarkRegistered Userregular
I deboned a couple of chicken thighs yesterday (hard work but worth it), have it soaked in a soy-saltwater brine and later today I will batter them, fry them and then throw them in a pan with some jerk BBQ/ketchup mix and have myself some quality fried chicken.
I'm very excited.
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Casually HardcoreOnce an Asshole. Trying to be better.Registered Userregular
On the subject of movie popcorn, every time I go to concessions and overhear someone requesting popcorn with no butter or salt I can practically see the employees wishing for death to come take either the customer or themselves.
As a cinema naif I need this solecism explained to me. What is so bad about doing this?
From what I remember from friends who worked concessions at theaters, they tend to make popcorn in large batches, applying salt evenly over the entire batch which is then kept in the popcorn machine to keep it warm until it's sold.
Someone who requests salt free popcorn is asking for an entirely new batch to be made especially for them. That requires the staff to find a place to put the already made and salted popcorn while making the salt free popcorn. It takes time and that tends to annoy anyone behind that person in line.
Unfortunately the people behind them in line take out this frustration not on the customer making the special order but on the cashier. Generally speaking, it's a colossal pain in the ass for everyone involved just so a person can get tasteless popcorn.
Oh it's not tasteless, they add their own salt. They just want fresh popcorn and think they've learned a way to "trick" the concessions people.
source: worked fast food where lots of folks ask for fries with no salt.
No, I just don't like salt.
There's also a lot of people with heart disease who need to keep their sodium levels down.
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StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
Good morning bad food thread
Last week my roommate made a really good batch of risotto, which is not bad food at all
But there was a lot of leftovers
So last night I chopped up a block of smoked mozzarella into little pieces and put them in the center of balls of this leftover risotto and breaded those balls and fried them
Oh yeah don't get me wrong some people genuinely can't have a lot/any salt on stuff, and also by around 1:30p most salt shakers are so jacked up that they basically pour like a pint of salt on the fries because the salt dispenser is too complicated to use (hint: you turn it upside down, that dispenses the salt, then you turn it back right side up, that loads the next serving of salt).
But work in food service long enough and you can tell the people who ask for something special because they have dietary reasons, and those who are just snobs who honestly why the fuck are you even eating here what is wrong with you you're such a snob
Last week my roommate made a really good batch of risotto, which is not bad food at all
But there was a lot of leftovers
So last night I chopped up a block of smoked mozzarella into little pieces and put them in the center of balls of this leftover risotto and breaded those balls and fried them
And they were delicious
where's the bad food part?
+1
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StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
Last week my roommate made a really good batch of risotto, which is not bad food at all
But there was a lot of leftovers
So last night I chopped up a block of smoked mozzarella into little pieces and put them in the center of balls of this leftover risotto and breaded those balls and fried them
And they were delicious
where's the bad food part?
The quart of oil that is still sitting on my stove
Oh yeah don't get me wrong some people genuinely can't have a lot/any salt on stuff, and also by around 1:30p most salt shakers are so jacked up that they basically pour like a pint of salt on the fries because the salt dispenser is too complicated to use (hint: you turn it upside down, that dispenses the salt, then you turn it back right side up, that loads the next serving of salt).
But work in food service long enough and you can tell the people who ask for something special because they have dietary reasons, and those who are just snobs who honestly why the fuck are you even eating here what is wrong with you you're such a snob
Hey hey whoa slow your roll pal. Some people are both.
Like I had a friend who had to order his burgers without cheese or sauce for "dietary" reasons. Couldn't have any cheese on his burgers! He even bitched at me for making scalloped potatoes for Thanksgiving with the ham.
But he can have pizza no problem. Dietary reasons and a shitbutt snob.
Last week my roommate made a really good batch of risotto, which is not bad food at all
But there was a lot of leftovers
So last night I chopped up a block of smoked mozzarella into little pieces and put them in the center of balls of this leftover risotto and breaded those balls and fried them
And they were delicious
where's the bad food part?
The quart of oil that is still sitting on my stove
sounds like you need to find more things to put in the oil
+2
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StraightziHere we may reign secure, and in my choice,To reign is worth ambition though in HellRegistered Userregular
Last week my roommate made a really good batch of risotto, which is not bad food at all
But there was a lot of leftovers
So last night I chopped up a block of smoked mozzarella into little pieces and put them in the center of balls of this leftover risotto and breaded those balls and fried them
And they were delicious
where's the bad food part?
The quart of oil that is still sitting on my stove
sounds like you need to find more things to put in the oil
Last week my roommate made a really good batch of risotto, which is not bad food at all
But there was a lot of leftovers
So last night I chopped up a block of smoked mozzarella into little pieces and put them in the center of balls of this leftover risotto and breaded those balls and fried them
And they were delicious
where's the bad food part?
The quart of oil that is still sitting on my stove
sounds like you need to find more things to put in the oil
I'm not going to do a repeat of Hannukah 2013
Have the scars healed? And what did you end up doing with the polar bear?
Pizza by the slice that does it pretty well.
Personal pizza place that does a custom fire baked pizza
"Cajun" (but actually chinese) chicken and fried rice.
Jimmy Johns or subway
PotBelly sandwich
J Gumbos
Charlies grilled subs.
Or i could go look at boobies at the tilted kilt across the street.
Tried to make pizza on the grill this week. Every damn time I try this, I end up charring the underside of the crust completely black before the cheese melts. I was only able to salvage two of them by grilling the crust and then putting the topped crust into the oven to broil just the top.
I'm really not sure what's the right way to do this. Maybe top the crust before pitting it on the grill in the first place? Trying to shield the crust with foil didn't work out so good.
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Casually HardcoreOnce an Asshole. Trying to be better.Registered Userregular
Man, every time I get dragged into a Twin Peaks or Tilted Kilt I always feel like a creep. Something about knowing a manager who has a daughter who works at a similar place that he frequents to and drags his employees to go ogle at hist scantily clad daughter.
Tried to make pizza on the grill this week. Every damn time I try this, I end up charring the underside of the crust completely black before the cheese melts. I was only able to salvage two of them by grilling the crust and then putting the topped crust into the oven to broil just the top.
I'm really not sure what's the right way to do this. Maybe top the crust before pitting it on the grill in the first place? Trying to shield the crust with foil didn't work out so good.
... Grilled pizza? I am confused. baked on an open fire still uses a stone i would think.
Tried to make pizza on the grill this week. Every damn time I try this, I end up charring the underside of the crust completely black before the cheese melts. I was only able to salvage two of them by grilling the crust and then putting the topped crust into the oven to broil just the top.
I'm really not sure what's the right way to do this. Maybe top the crust before pitting it on the grill in the first place? Trying to shield the crust with foil didn't work out so good.
Grill one side for about a minute, rotating every fifteen seconds, flip it and move it to the cool side of the grill, quickly place toppings on the grilled side of the dough, cover the grill for 30 seconds or so to melt the cheese, slide it back to the hot side, rotating again every fifteen seconds until you've achieved doneness.
Tried to make pizza on the grill this week. Every damn time I try this, I end up charring the underside of the crust completely black before the cheese melts. I was only able to salvage two of them by grilling the crust and then putting the topped crust into the oven to broil just the top.
I'm really not sure what's the right way to do this. Maybe top the crust before pitting it on the grill in the first place? Trying to shield the crust with foil didn't work out so good.
Grill one side for about a minute, rotating every fifteen seconds, flip it and move it to the cool side of the grill, quickly place toppings on the grilled side of the dough, cover the grill for 30 seconds or so to melt the cheese, slide it back to the hot side, rotating again every fifteen seconds until you've achieved doneness.
also, make sure you've brushed it with oil.
Got it. So in this case I need to make sure the coals are not distributed evenly, so there are cooler areas where I can melt the toppings without charring the crust.
I'll keep that in mind for the next time I try this.
Tried to make pizza on the grill this week. Every damn time I try this, I end up charring the underside of the crust completely black before the cheese melts. I was only able to salvage two of them by grilling the crust and then putting the topped crust into the oven to broil just the top.
I'm really not sure what's the right way to do this. Maybe top the crust before pitting it on the grill in the first place? Trying to shield the crust with foil didn't work out so good.
Grill one side for about a minute, rotating every fifteen seconds, flip it and move it to the cool side of the grill, quickly place toppings on the grilled side of the dough, cover the grill for 30 seconds or so to melt the cheese, slide it back to the hot side, rotating again every fifteen seconds until you've achieved doneness.
also, make sure you've brushed it with oil.
Got it. So in this case I need to make sure the coals are not distributed evenly, so there are cooler areas where I can melt the toppings without charring the crust.
I'll keep that in mind for the next time I try this.
You generally want to set your grill up with two zones; one for direct heat, and another for indirect heat;
That way if things start to get too done, you can move them away from the heat.
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Casually HardcoreOnce an Asshole. Trying to be better.Registered Userregular
Why? is it so you can get a smoky taste? Wouldn't a smoker be easier to use?
Tried to make pizza on the grill this week. Every damn time I try this, I end up charring the underside of the crust completely black before the cheese melts. I was only able to salvage two of them by grilling the crust and then putting the topped crust into the oven to broil just the top.
I'm really not sure what's the right way to do this. Maybe top the crust before pitting it on the grill in the first place? Trying to shield the crust with foil didn't work out so good.
Grill one side for about a minute, rotating every fifteen seconds, flip it and move it to the cool side of the grill, quickly place toppings on the grilled side of the dough, cover the grill for 30 seconds or so to melt the cheese, slide it back to the hot side, rotating again every fifteen seconds until you've achieved doneness.
also, make sure you've brushed it with oil.
Got it. So in this case I need to make sure the coals are not distributed evenly, so there are cooler areas where I can melt the toppings without charring the crust.
I'll keep that in mind for the next time I try this.
You generally want to set your grill up with two zones; one for direct heat, and another for indirect heat;
That way if things start to get too done, you can move them away from the heat.
Good to know.
Making it painfully obvious that I'm new at this, but whatever. It's all learning.
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Mego Thor"I say thee...NAY!"Registered Userregular
Why? is it so you can get a smoky taste? Wouldn't a smoker be easier to use?
For things like a steak, you'd want to grill directly over the coals until you've got a good crust (and grill marks if you like those), then move away from the coals so the steaks cook through without getting burned on the outside.
Tried to make pizza on the grill this week. Every damn time I try this, I end up charring the underside of the crust completely black before the cheese melts. I was only able to salvage two of them by grilling the crust and then putting the topped crust into the oven to broil just the top.
I'm really not sure what's the right way to do this. Maybe top the crust before pitting it on the grill in the first place? Trying to shield the crust with foil didn't work out so good.
Grill one side for about a minute, rotating every fifteen seconds, flip it and move it to the cool side of the grill, quickly place toppings on the grilled side of the dough, cover the grill for 30 seconds or so to melt the cheese, slide it back to the hot side, rotating again every fifteen seconds until you've achieved doneness.
also, make sure you've brushed it with oil.
Got it. So in this case I need to make sure the coals are not distributed evenly, so there are cooler areas where I can melt the toppings without charring the crust.
I'll keep that in mind for the next time I try this.
You generally want to set your grill up with two zones; one for direct heat, and another for indirect heat;
That way if things start to get too done, you can move them away from the heat.
Good to know.
Making it painfully obvious that I'm new at this, but whatever. It's all learning.
Posts
Our theater just pops it in oil, and if you want to add butter and salt there's side spots for it.
From what I remember from friends who worked concessions at theaters, they tend to make popcorn in large batches, applying salt evenly over the entire batch which is then kept in the popcorn machine to keep it warm until it's sold.
Someone who requests salt free popcorn is asking for an entirely new batch to be made especially for them. That requires the staff to find a place to put the already made and salted popcorn while making the salt free popcorn. It takes time and that tends to annoy anyone behind that person in line.
Unfortunately the people behind them in line take out this frustration not on the customer making the special order but on the cashier. Generally speaking, it's a colossal pain in the ass for everyone involved just so a person can get tasteless popcorn.
The stuff used to cook movie theater popcorn isn't like, normal oil or anything
You're already getting some butter and salt flavor to begin with, based on how they make the stuff
This is gonna be a pretty good vacation, as long as I don't look at the scale.
Steam
I mean I thought it was pretty bad being chewed out for scorching the pan when I drunkenly made popcorn at 11 PM but now I see that's the least of it.
kind of want to make popcorn now
I know right. I gained 2lbs after my Taco Bell/KFC excursion!
No comment so far from Burger King.
No one will be able to tell a difference.
Oh it's not tasteless, they add their own salt. They just want fresh popcorn and think they've learned a way to "trick" the concessions people.
source: worked fast food where lots of folks ask for fries with no salt.
Thankfully, when I worked at McDonalds it really wasn't a hassle whenever anyone asked for "fresh" anything. The counter staff would just tell them to stand back out of the way and wait for their order, and we'd make it when we got around to it. Nuggets only took 3:30 in the deep fryer, but if we were in the middle of a rush, you might just end up waiting until the UHC ran out and we cooked up a fresh batch anyway.
No, I just don't like salt.
I'm very excited.
There's also a lot of people with heart disease who need to keep their sodium levels down.
Last week my roommate made a really good batch of risotto, which is not bad food at all
But there was a lot of leftovers
So last night I chopped up a block of smoked mozzarella into little pieces and put them in the center of balls of this leftover risotto and breaded those balls and fried them
And they were delicious
But work in food service long enough and you can tell the people who ask for something special because they have dietary reasons, and those who are just snobs who honestly why the fuck are you even eating here what is wrong with you you're such a snob
where's the bad food part?
The quart of oil that is still sitting on my stove
Hey hey whoa slow your roll pal. Some people are both.
But he can have pizza no problem. Dietary reasons and a shitbutt snob.
sounds like you need to find more things to put in the oil
I'm not going to do a repeat of Hannukah 2013
Have the scars healed? And what did you end up doing with the polar bear?
Pizza by the slice that does it pretty well.
Personal pizza place that does a custom fire baked pizza
"Cajun" (but actually chinese) chicken and fried rice.
Jimmy Johns or subway
PotBelly sandwich
J Gumbos
Charlies grilled subs.
Or i could go look at boobies at the tilted kilt across the street.
I'm really not sure what's the right way to do this. Maybe top the crust before pitting it on the grill in the first place? Trying to shield the crust with foil didn't work out so good.
... Grilled pizza? I am confused. baked on an open fire still uses a stone i would think.
Grill one side for about a minute, rotating every fifteen seconds, flip it and move it to the cool side of the grill, quickly place toppings on the grilled side of the dough, cover the grill for 30 seconds or so to melt the cheese, slide it back to the hot side, rotating again every fifteen seconds until you've achieved doneness.
also, make sure you've brushed it with oil.
Got it. So in this case I need to make sure the coals are not distributed evenly, so there are cooler areas where I can melt the toppings without charring the crust.
I'll keep that in mind for the next time I try this.
You generally want to set your grill up with two zones; one for direct heat, and another for indirect heat;
That way if things start to get too done, you can move them away from the heat.
Good to know.
Making it painfully obvious that I'm new at this, but whatever. It's all learning.
For things like a steak, you'd want to grill directly over the coals until you've got a good crust (and grill marks if you like those), then move away from the coals so the steaks cook through without getting burned on the outside.
My favorite online resource for barbecue and grilling is http://amazingribs.com/