FOOD THREAD VOL. GRUB LIFE

[jrp44]

His donut shop is on my list. Have you been to either business (taco/donut shop)?

I’m not knocking prices just curious how profitable tacos spots are looking at the price they charge and the amount food they give you.

I read awhile back some pizza shops make millions selling slices in NY.


This company made roughly 1 million dollars within a year selling mail order cookies.

$12/cookie?!

 

[Comparison Ford]

She said washing a chicken adds water to it so it won't brown

This drives me crazy too.

A lot of internet chefs talk about how you need to get all of the exterior moisture off of a piece of meat in order to ensure a proper sear, but if you're throwing it into a 500+ degree pan or grill do you really think that surface moisture ever stood a chance?

 

[kix2mny]

$12/cookie?!

They use to do weekly drops every Wednesday and soldOut literally in seconds. Week after week.

 

[Mark Antony]

What is Air Chilled Chicken & Why It's Worth it | D'Artagnan

With no added water, air-chilled chicken sears well and has great flavor. Learn more about air-chilled chicken from the experts in quality food at D'Artagnan.

www.dartagnan.com

 

[brendasdeadbaby]

Gotta be honest, I think this is absolute nonsense and none of you could ever tell the difference in a blind taste test if the opportunity presented itself.

I've brined chicken before and I've never noted a "slime" or any difference in texture brined or not. Also don't know what the hell "rawness" means in the context of a cooked chicken.

I’m a chalk this one up to “Cultural differences” as dcallamerican would say

 

[Comparison Ford]

I’m a chalk this one up to “Cultural differences” as dcallamerican would say

I was gonna call it "I believe that you believe that," but close enough.

 

[brendasdeadbaby]

You are over cooking the poor chicken if you’re cooking it at 500 degrees plus

 

[Comparison Ford]

You are over cooking the poor chicken if you’re cooking it at 500 degrees plus

Missing the point. I was extending that thought to meats outside of poultry.

Also when I make brick chicken I absolutely start it off screaming hot to let the skin crisp. I just lower the temp down to medium-low for the remainder of the cook.

 

[jape]

This drives me crazy too.

A lot of internet chefs talk about how you need to get all of the exterior moisture off of a piece of meat in order to ensure a proper sear, but if you're throwing it into a 500+ degree pan or grill do you really think that surface moisture ever stood a chance?

You don't have to but getting rid of the moisture will most def get you a better sear.
Not something that people usually apply to chicken though cause a simple paper towel does the trick


I just realized i missed a part of the conversation and you said this already

 

[tomdiginson]

Literally the same exact stuff if you were to pat it dry.

Unless you know something I don't.

Not true at all. Have you ever seen that yellow film that comes off chicken(especially the wings)? Give your chicken a nice acidic bath and thank us later.

 

[Comparison Ford]

Not true at all. Have you ever seen that yellow film that comes off chicken(especially the wings)? Give your chicken a nice acidic bath and thank us later.

Literally just posted that I've brined chickens in the past.

Care to explain to the folks at home what that "yellow film" is? I feel like that would be more beneficial.

 

[tomdiginson]

Literally just posted that I've brined chickens in the past.

Care to explain to the folks at home what that "yellow film" is? I feel like that would be more beneficial.

You're brining the chicken. We're talking about washing it. Two different things no? Also, how you brine the chicken varies, cause every brine mixture is different.

 

[heelsandeers]

What is Air Chilled Chicken & Why It's Worth it | D'Artagnan

With no added water, air-chilled chicken sears well and has great flavor. Learn more about air-chilled chicken from the experts in quality food at D'Artagnan.

www.dartagnan.com

That makes sense and I watch for it when buying wings

Never thought much about it otherwise. Would be curious to see a side by side skin of air vs water prepared the same way

 

[DCAllAfrican]

Arbys curly fries

Arby's has hush puppie breaded fish strips. I wouldn't get them from Arby's but that is a damn good food idea.

 

[Comparison Ford]

You're brining the chicken. We're talking about washing it. Two different things no? Also, how you brine the chicken varies, cause every brine mixture is different.

My point is that a prolonged vinegar bath will accomplish just the same, if not more, as a quick one with regard to "slime" removal.

 

[cs02132]

His donut shop is on my list. Have you been to either business (taco/donut shop)?

I’m not knocking prices just curious how profitable tacos spots are looking at the price they charge and the amount food they give you.

I read awhile back some pizza shops make millions selling slices in NY.


This company made roughly 1 million dollars within a year selling mail order cookies.

Yea pizza is a actually a good business to go into
I don’t exactly know about todays prices but in the past few years a 18” cheese pizza would only cost around $2 to make

 

[tomdiginson]

My point is that a prolonged vinegar bath will accomplish just the same, if not more, as a quick one with regard to "slime" removal.

Okay.

 

[Bronson]

1. I "wash" (soak) my chicken in a vinegar/cool water mixture. I let that soak for about 10 minutes. I stir occasionally. I just use a deep glass Pyrex dish.

2. Remove chickens, and let them air dry; then I go over and pat dry with a Paper Towel


Yea, if you wash it the way folks "wash" it online then yes particles will get everywhere.

 

[DCAllAfrican]

That boxed macaroni and cheese looks weak.

At least post some baked

 

[Bronson]

That boxed macaroni and cheese looks weak.

At least post some baked

Your wish is my command

Spoiler

 

[walkingBred]

Some places charge $6-8 per taco.

Taco prices been on the rise here too. They went up a buck across the city when restaurants started opening back up during the pandemic. They just kept going up from there. Pre pandemic 2020 Tacos were like $2-2.50. They're around $4 now at most joints.

I wonder if any celebrity food joint/restaurant has ever been successful. Jordan had a steakhouse or 2 in Chicago yeah? Don't think that worked out too well.

MJ still has a couple Steakhouses here. One in the Mag Mile and in Oak Brook. Seems to be doing ok based on Google, but I've only been there once for our 8th grade graduation dinner so I can't really speak on the food quality. It probably gets a lot of tourists.

Spoiler

 

[kix2mny]

Yea pizza is a actually a good business to go into
I don’t exactly know about todays prices but in the past few years a 18” cheese pizza would only cost around $2 to make

That’s a nice margin.

 

[DCAllAfrican]

Your wish is my command

Spoiler

You do know posting a snow cone doesn't make me sick or blind right?

 

[walkingBred]

 

[shogun]

Yeah, considering pizzerias here charging $3 for a regular cheese slice now. Some places don’t even give you marinara with garlic knots and charge extra for it. SMH.