FOOD THREAD VOL. GRUB LIFE

[moiety]

For #WaterGang

 

[tay1]

american wagyu lightweight trash
but go ahead and get ur stunt on
i aint mad at it

It’s trash. It’s a small step above Prime steak. That A5 Japanese Wagyu tho is the truth.

 

[DCAllAfrican]

mplsdunk

 

[Nouss]

My waiter homie used to make sure we tipped atleast 25% when we went out together.

He usually ended up covering the difference himself.

 

[DCAllAfrican]

My waiter homie used to make sure we tipped atleast 25% when we went out together.

He usually ended up covering the difference himself.

One of my boys has been working in the Hospitality business since about 20.

He always gets on us about little things Hotel related. (Tipping Housekeepers etc)

 

[jape]

whats the difference between american and japanese wagyu?
can you tell if they didn't tell you?

i've only had wagyu a handfull of times. i love it. i would never buy it to cook myself though

 

[Master Zik]

@ 45% tip.

 

[sonoftony]

All I know is Japanese A5 Wagyu is pretty thin. Never had it though

 

[D.Josey]

When I bussed tables in college some of the servers were damn near worse than the patrons . Dudes would get angry you weren’t bussing their sections first on a busy night and then intentionally dirty up the table that you were bussing. I worked at Outback though, so that mileage may vary

 

[mplsdunk]

DCAllAfrican

that’s my wife with the stacking dishes.

 

[ahat]

In the west end, hit up Graces Patty World

Got 6 spicy beef, 6 ackee and saltfish.

Callaloo for the mean time

Mandatory to wash it down

 

[kingkoopa]

Mandatory to wash it down

 

[ahat]

Hello my son

 

[アミーゴ]

One of my boys has been working in the Hospitality business since about 20.

He always gets on us about little things Hotel related. (Tipping Housekeepers etc)

I tip VERY well when the service deserves it (I’ve been ripping on everything with this COVID time)

I don’t get a bonus at my job for adequate results

 

[tay1]

All I know is Japanese A5 Wagyu is pretty thin. Never had it though

Not necessarily true. This is a 1lb A5 Wagyu ribeye I had some time ago

 

[B Sox]

DCAllAfrican

that’s my wife with the stacking dishes.

I do it too

Worked in restaurants from like ages 14-27. Some of the stuff is just engrained in me.

 

[DCAllAfrican]

tay1 DeadsetAce

Thoughts on his approach?

 

[DeadsetAce]

tay1 DeadsetAce

Thoughts on his approach?

it's a solid approach. recommend it if you want to give it a go. i used some of his tips when i made mine, actually. i'll make some tweaks next time around.

 

[chucktwnsfinest]

Never seen a ackee patty. Or salt fish. Probably for the best.

 

[tay1]

tay1 DeadsetAce

Thoughts on his approach?

How he made the dough and sauce is pretty standard. The difference is the pan obviously as well as how he layered the pizza .

Not really a fan of layering the toppings down followed with the cheese then sauce on top with this style of pizza. Also It looks too doughy / spongy for my taste. For me, I probably would’ve divided the dough into two and had a thinner and crispier crust.

 

[akajae]

Grabbed a beef patty from this little hole in the wall spot in dtla

 

[tay1]

DCAllAfrican

I used this recipe as a base when I first made my pizza. I divided the dough into 3 balls to get the size I like. If you use the dough as is without dividing, it’ll be too much unless you’re making a really big pizza.

New York-Style Pizza Recipe

The keys to New York-style pizza perfection are kneading the dough in a food processor and freezing the cheese before baking for tender, chewy crust and perfectly browned cheese.

www.seriouseats.com

 

[ahat]

Warmed em up

 

[niceshoes247]

Where’s the inside ?

 

[hipstermike]

Cheese rolls and potato balls