• MissJinx@lemmy.world
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    9 months ago

    the best food you buy on a street cart from a sweaty fat man that uses the same rag to clean the counter and it’s forehead

      • Sotuanduso@lemm.ee
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        9 months ago

        No, actually, the word used was “it’s,” which is a contraction for “it is.” The sweaty fat man uses the same rag to clean the counter, and it is forehead.

  • IsThisAnAI@lemmy.world
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    9 months ago

    Most chefs even at Michelin stars have a tat or two. You don’t start at the top. Street food is great, but I’d encourage anyone privileged enough to have a nice meal with a loved one at a fancy ass $300 7 course meal.

    The experience is worth it assuming you aren’t sacrificing rent.

    • kofe@lemmy.world
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      9 months ago

      Please help me understand how a 7 course meal doesn’t end in a coma, though. I eat one regular-ass sandwich and am good for like 3 hours

        • Thrashy@lemmy.world
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          9 months ago

          The best steak I ever had was part of a 12-course menu. It was a finger-size portion of A5 wagyu cooked to a perfect rare, with a huitlacoche-butter sauce.

          And then the pastry chef sent us out five full-size dessert courses because it was a slow night, my wife was also a pastry chef, and the guy wanted her opinion on some dishes he had planned for future menus. Each one was delicious in ways I still struggle to describe but the restaurant staff almost had to roll us out of there Willy Wonka-style afterwards…

  • Conyak@lemmy.tf
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    9 months ago

    I worked in a lot of kitchens in my younger days and came to believe that meth was the secret ingredient to a good cook/chef.

      • rmuk
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        9 months ago

        Yeah, it’s a blend of umami and sour. Gives bechamel a real edge.

      • Conyak@lemmy.tf
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        9 months ago

        It’s anecdotal, but I worked in several kitchens and meth use was rampant. Everyone was also sleeping with each other. It was wild.

  • flames5123@lemmy.world
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    9 months ago

    It feels like most “fancy” restaurants I go to in Seattle have chefs with tats. It’s pretty much the norm here.