This tweet has lived rent free on repeat in my head all morning what the fuck
It's an interesting point made in the most Twitter way possible
Economies of scale could create a more time efficient way to feed the population, but that assumes that enough people want to live like that and that it would make an appreciable difference to costs to the individual
More communal cooking within populations could be a good thing, depending on who you live with - having a dinner club in apartment blocks or workplaces, for example
Your point is good, but the tweeter’s point is very bad, because he specifically says “when restaurants exist”. Restaurants don’t provide those benefits at all (in the West, at least). It’s a standard internet dipshit oversimplified sweeping generalization with no basis in reality.
But also, the original tweeter seems silly too, because there already is an affordable alternative to gas stoves that provides a significantly better cooking experience.
Ah, it stinks, it sucks, it's anthropologically unjust
a big communal neighborhood kitchen could own actually imho
I love the idea of like...a dining hall where you could get like a 3 dollar meal of rice and beans or lentils or something like that, and its in every apartment, in every city block. Can't cook? Don't know how to cook? Get some cheap protein!
I hate the idea that my apartment having a kitchen is a waste of resources because I cannot provide the economies of scale of a restaurant or a chain.
also, lol that this guy thinks that there isn't massive fucking wastes in a commercial kitchen.
I don't know about the thought of a communal kitchen because in every communal space I've ever shared keeping people accountable to keeping the kitchen clean and organized is a fucking nightmare.
JENNA LABEL YOUR FUCKING SHIT! I SHOULDN'T HAVE TO GUESS HOW OLD THIS FOOD IS. ALSO STOP LEAVING YOUR FUCKING BREAKFAST SHIT IN THE SINK AFTER I GO TO WORK! IF YOU'VE GOT TIME TO HAVE BREAKFAST WASHUP AFTER. I COME IN AT 5 AND THERES FUCKING OATMEAL TURNED TO CONCRETE IN MY SINK? WHY WOULD YOU DO THIS TO ME JENNA!
Rational brain: It's all fake, the angrier I get the more he wins, these are not genuine reactions they are bait
Animal brain: This motherfucker's startled by POTATOES
This tweet has lived rent free on repeat in my head all morning what the fuck
It's an interesting point made in the most Twitter way possible
Economies of scale could create a more time efficient way to feed the population, but that assumes that enough people want to live like that and that it would make an appreciable difference to costs to the individual
More communal cooking within populations could be a good thing, depending on who you live with - having a dinner club in apartment blocks or workplaces, for example
Your point is good, but the tweeter’s point is very bad, because he specifically says “when restaurants exist”. Restaurants don’t provide those benefits at all (in the West, at least). It’s a standard internet dipshit oversimplified sweeping generalization with no basis in reality.
But also, the original tweeter seems silly too, because there already is an affordable alternative to gas stoves that provides a significantly better cooking experience.
Restaurants do not by necessity generate economies of scale, that's not their purpose, so it seems weird for any "economist" to point to that as a reason to not do home cooking.
Like, in China most everyone eats out because that's culturally (and spatially) the mode of production but it doesn't speak to anything about economies of scale.
In the US it's not likely more efficient in any way when you account for both the cost of the goods and the time needed to produce.
Basically it assumes profit margins for restaurants are very good (which is what economies of scale do -- increase margins) but they're actually terrible so like ???
This tweet has lived rent free on repeat in my head all morning what the fuck
It's an interesting point made in the most Twitter way possible
Economies of scale could create a more time efficient way to feed the population, but that assumes that enough people want to live like that and that it would make an appreciable difference to costs to the individual
More communal cooking within populations could be a good thing, depending on who you live with - having a dinner club in apartment blocks or workplaces, for example
Your point is good, but the tweeter’s point is very bad, because he specifically says “when restaurants exist”. Restaurants don’t provide those benefits at all (in the West, at least). It’s a standard internet dipshit oversimplified sweeping generalization with no basis in reality.
But also, the original tweeter seems silly too, because there already is an affordable alternative to gas stoves that provides a significantly better cooking experience.
Restaurants do not by necessity generate economies of scale, that's not their purpose, so it seems weird for any "economist" to point to that as a reason to not do home cooking.
Like, in China most everyone eats out because that's culturally (and spatially) the mode of production but it doesn't speak to anything about economies of scale.
In the US it's not likely more efficient in any way when you account for both the cost of the goods and the time needed to produce.
Yeah, bullshit number time, the economies of scale for food 80% come from the production of raw ingredients, which is the same for you and restaurants, 19% come from not making so much it can't be finished, which comes from not living alone and isn't improved by restaurants and their gigaportions, and like 1% come from the fact that your spice rack might have some rosemary that expires before you cook the twenty steaks and 50 lbs of potatoes you'd need to get rid of it.
milski on
I ate an engineer
+2
Options
Indie Winterdie KräheRudi Hurzlmeier (German, b. 1952)Registered Userregular
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
Tynnanseldom correct, never unsureRegistered Userregular
I find it interesting that one of the brain-rotted's arguments is that nailing a sous vide recipe is somehow a difficult ordeal.
I have an anova. You look up the time and temperature for your recipe, you put your recipe in a bag, and you apply the time and temperature to the bag. Boom nailed it.
+5
Options
minor incidentexpert in a dying fieldnjRegistered Userregular
The most dangerous tool in a kitchen is a dull knife.
Well, that and a pot of hot liquid.
Those two account for like 80% of commercial kitchen injuries in my experience.
Ah, it stinks, it sucks, it's anthropologically unjust
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
Yeah, my wife bought some nice knives and keeps em sharp, so the only things I have issues with cutting are things like, I dunno, tomatoes for some reason (the skins resist the knife and squish the meat around them, it's annoying). There were several big fuckin carrots the other night that were a pain in the ass to chop, I think them being so fibrous plus girthy was the issue. I wanted to take a cleaver to em by the end, it was like trying to cut wood. Soft wood, but still wood.
0
Options
minor incidentexpert in a dying fieldnjRegistered Userregular
I find it interesting that one of the brain-rotted's arguments is that nailing a sous vide recipe is somehow a difficult ordeal.
I have an anova. You look up the time and temperature for your recipe, you put your recipe in a bag, and you apply the time and temperature to the bag. Boom nailed it.
Yeah, that one's funny because the entire point of sous vide is that it's easy and reliably repeatable for basically anyone. It's not a difficult technique you have to spend 12 years studying under a monk to learn.
Ah, it stinks, it sucks, it's anthropologically unjust
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
Yeah, my wife bought some nice knives and keeps em sharp, so the only things I have issues with cutting are things like, I dunno, tomatoes for some reason (the skins resist the knife and squish the meat around them, it's annoying). There were several big fuckin carrots the other night that were a pain in the ass to chop, I think them being so fibrous plus girthy was the issue. I wanted to take a cleaver to em by the end, it was like trying to cut wood. Soft wood, but still wood.
I got a new knife set for Christmas and a serrated utility knife is the golden angel of tomato cutting. The serrated edge will get through the skin no problem, and it's not so big that you look like you're using a bread knife to cut a tomato (yes I have done this).
+10
Options
minor incidentexpert in a dying fieldnjRegistered Userregular
A restaurant concerned about economies of scale is an institutional canteen
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
Yeah, my wife bought some nice knives and keeps em sharp, so the only things I have issues with cutting are things like, I dunno, tomatoes for some reason (the skins resist the knife and squish the meat around them, it's annoying). There were several big fuckin carrots the other night that were a pain in the ass to chop, I think them being so fibrous plus girthy was the issue. I wanted to take a cleaver to em by the end, it was like trying to cut wood. Soft wood, but still wood.
An absolutely razor sharp knife can do a decent job on tomatoes, but I started using my serrated bread knife on them a long time ago after someone I was working with showed me and it's just so much easier.
Ah, it stinks, it sucks, it's anthropologically unjust
I find it interesting that one of the brain-rotted's arguments is that nailing a sous vide recipe is somehow a difficult ordeal.
I have an anova. You look up the time and temperature for your recipe, you put your recipe in a bag, and you apply the time and temperature to the bag. Boom nailed it.
Yeah, that one's funny because the entire point of sous vide is that it's easy and reliably repeatable for basically anyone. It's not a difficult technique you have to spend 12 years studying under a monk to learn.
It's also reasonably affordable now. There are a bunch of stick circulators on the market that do a good enough job clipped to your stockpot, and they're about $150 one-time cost give or take. Comparable or less than a food processor, certainly way less than a stand mixer. You can use freezer bags for the immersion if you void them properly, no need for a vacuum sealer.
Like essentially get a serrated steak knife and use that for tomatoes. You can find a non-steak knife serrated utility blade for probably $10 on Amazon. We eat enough tomatoes that it's become the second most used of the knife block for me.
+1
Options
minor incidentexpert in a dying fieldnjRegistered Userregular
You call something by a French name and it's instantly 3x more complicated and 4x more expensive.
It's why you can charge $17 for an order of pomme frites, but only like $5 or so for an order of french fries.
Ah, it stinks, it sucks, it's anthropologically unjust
+7
Options
minor incidentexpert in a dying fieldnjRegistered Userregular
Like essentially get a serrated steak knife and use that for tomatoes. You can find a non-steak knife serrated utility blade for probably $10 on Amazon. We eat enough tomatoes that it's become the second most used of the knife block for me.
A buddy of mine has this shorty serrated knife from Misen and it rules. I keep meaning to grab one when they have one of their sales because it's a bit much at $80, but I think he got it for like $40 on sale:
Posts
Your point is good, but the tweeter’s point is very bad, because he specifically says “when restaurants exist”. Restaurants don’t provide those benefits at all (in the West, at least). It’s a standard internet dipshit oversimplified sweeping generalization with no basis in reality.
But also, the original tweeter seems silly too, because there already is an affordable alternative to gas stoves that provides a significantly better cooking experience.
I love the idea of like...a dining hall where you could get like a 3 dollar meal of rice and beans or lentils or something like that, and its in every apartment, in every city block. Can't cook? Don't know how to cook? Get some cheap protein!
I hate the idea that my apartment having a kitchen is a waste of resources because I cannot provide the economies of scale of a restaurant or a chain.
also, lol that this guy thinks that there isn't massive fucking wastes in a commercial kitchen.
I don't know about the thought of a communal kitchen because in every communal space I've ever shared keeping people accountable to keeping the kitchen clean and organized is a fucking nightmare.
JENNA LABEL YOUR FUCKING SHIT! I SHOULDN'T HAVE TO GUESS HOW OLD THIS FOOD IS. ALSO STOP LEAVING YOUR FUCKING BREAKFAST SHIT IN THE SINK AFTER I GO TO WORK! IF YOU'VE GOT TIME TO HAVE BREAKFAST WASHUP AFTER. I COME IN AT 5 AND THERES FUCKING OATMEAL TURNED TO CONCRETE IN MY SINK? WHY WOULD YOU DO THIS TO ME JENNA!
I found this tagged as "two brains rotting from opposite directions"
black pepper is absolutely too spicy for me.
My cat got startled by a potato once
I'll translate:
Long standing: Elon came up with this yesterday and never put it in writing
API Rules: Pay Elon more money
Restaurants do not by necessity generate economies of scale, that's not their purpose, so it seems weird for any "economist" to point to that as a reason to not do home cooking.
Like, in China most everyone eats out because that's culturally (and spatially) the mode of production but it doesn't speak to anything about economies of scale.
In the US it's not likely more efficient in any way when you account for both the cost of the goods and the time needed to produce.
Get some cumin
Yeah, bullshit number time, the economies of scale for food 80% come from the production of raw ingredients, which is the same for you and restaurants, 19% come from not making so much it can't be finished, which comes from not living alone and isn't improved by restaurants and their gigaportions, and like 1% come from the fact that your spice rack might have some rosemary that expires before you cook the twenty steaks and 50 lbs of potatoes you'd need to get rid of it.
Moreover I'm really not convinced that the people cooking in a lot of restaurants are necessarily better at it than I am
Fine dining, sure, but that's not even close to "most restaurants"
I want to understand this joke someone explain it to me
There were F-Zero games, and then Nintendo decided "No. No more. Not ever"
Steam ID XBL: JohnnyChopsocky PSN:Stud_Beefpile WiiU:JohnnyChopsocky
The trick isn't that the food they serve is better than the food you can cook, the trick is that the food they serve is better than the food you can cook in 20-30 minutes while getting all the sides and different mains served at once. The curse of many a would-be restaurant owner is thinking that their ability to make the best food for their family, with unlimited time, can translate to making that food for money with all the budgetary and time restrictions that entails.
Also, I don't trust myself to move knives quickly near my fingers!
I miss it
The café in our building has started doing soup and a roll for £1 on Thursdays, though
Coffee and a rolllllll
Yeah, I'm super slow when using a knife because I'm so scared of cutting myself. Always have been, but even moreso now that I'm on anticoagulants. My wife bought me some of those gloves that are supposed to protect your hands from blades but I never think to use them.
Most things are fine, like a cucumber or something is pretty easy to keep moving and stay stable. For me, the biggest knife fear is onions. I want onions in everything, but even chopped in half first, trying to move quick with them is a recipe for the knife to deflect off the curve, so I just buy prechopped up onions like a coward.
You could probably cook a lot of fine dining stuff.
After working in hotels with 5 star restaurants I'm just like "Huh, so it's just fancy produce and Sous vide. Neet."
It's a double-edged sword
To cut the onion cleanly you need a sharper knife which maybe lowers the risk of a deflection but increases the damage done if it happens
I have an anova. You look up the time and temperature for your recipe, you put your recipe in a bag, and you apply the time and temperature to the bag. Boom nailed it.
Well, that and a pot of hot liquid.
Those two account for like 80% of commercial kitchen injuries in my experience.
Yeah, my wife bought some nice knives and keeps em sharp, so the only things I have issues with cutting are things like, I dunno, tomatoes for some reason (the skins resist the knife and squish the meat around them, it's annoying). There were several big fuckin carrots the other night that were a pain in the ass to chop, I think them being so fibrous plus girthy was the issue. I wanted to take a cleaver to em by the end, it was like trying to cut wood. Soft wood, but still wood.
Yeah, that one's funny because the entire point of sous vide is that it's easy and reliably repeatable for basically anyone. It's not a difficult technique you have to spend 12 years studying under a monk to learn.
I got a new knife set for Christmas and a serrated utility knife is the golden angel of tomato cutting. The serrated edge will get through the skin no problem, and it's not so big that you look like you're using a bread knife to cut a tomato (yes I have done this).
An absolutely razor sharp knife can do a decent job on tomatoes, but I started using my serrated bread knife on them a long time ago after someone I was working with showed me and it's just so much easier.
*sweats profusely* i'm sorry what are we talking about again
It's also reasonably affordable now. There are a bunch of stick circulators on the market that do a good enough job clipped to your stockpot, and they're about $150 one-time cost give or take. Comparable or less than a food processor, certainly way less than a stand mixer. You can use freezer bags for the immersion if you void them properly, no need for a vacuum sealer.
It's why you can charge $17 for an order of pomme frites, but only like $5 or so for an order of french fries.
A buddy of mine has this shorty serrated knife from Misen and it rules. I keep meaning to grab one when they have one of their sales because it's a bit much at $80, but I think he got it for like $40 on sale:
https://misen.com/products/short-serrated-knife