that is a terrible article. she just swallows the whole thing whole. i know it's the food section but come on, stand up for yourself.
― illegal economic migration (Tracer Hand), Thursday, 30 June 2016 20:01 (eight years ago) link
you can buy awesome old ones in antique stores. i see them all the time. i bought an ancient one not long ago in such great shape and it's so cute and tiny. you can cook two eggs in it. must be a hundred years old. cost me ten bucks. and it's definitely not light.
― scott seward, Thursday, 30 June 2016 20:01 (eight years ago) link
big enough for a small cut of meat too. cooks like a charm.
― scott seward, Thursday, 30 June 2016 20:02 (eight years ago) link
By using an older, less efficient process that ignores the last hundred years of technological advances, we deliver to you an inferior product at a far higher price. CRAFTSMANSHIP.
― socka flocka-jones (man alive), Thursday, 30 June 2016 20:32 (eight years ago) link
Please see the new kickstarter I have up, it's this thing where I make artisanal replica 1980s-style mobile phones that require a shoulder bag and don't do anything but make phone calls.
As a sideline I am practicing totally vintage 1840s surgery with a hacksaw.
― klimt eastwood (Ye Mad Puffin), Thursday, 30 June 2016 20:40 (eight years ago) link
My brother gave me a Finex skillet for Christmas, he got a multi-pack via the Kickstarter or something. It's fine. The bottom is machined much smoother than my Lodge but I can't tell any functional difference, I'm not frying eggs in the damn thing, I have non-stick skillets for that.
re: metallurgy, there was a Kickstarter delay because they fucked up somewhere along the line and broke their casting so it took months extra.
In a lot of cases I'll still give things like this some leeway for using first-world labor/sustainable whatever but Lodge (enameled stuff aside) is still made in the US.
― Kiarostami bag (milo z), Thursday, 30 June 2016 21:16 (eight years ago) link
oh, that was Finex not the guys actually described as being untrained
this is one I legit don't understand. I mean, regular, cheap cast-iron skillets already look and feel old and "classic," right? It's not a product that gives off a super-shiny corporate vibe, or like a "these things used to last, now they're all discposable" garbage vibe. I'm at a loss for understanding who the market for this is.
― intheblanks, Thursday, 30 June 2016 21:28 (eight years ago) link
morons w money
― Οὖτις, Thursday, 30 June 2016 21:32 (eight years ago) link
― klimt eastwood (Ye Mad Puffin)
No leaches? You savage!
― nickn, Thursday, 30 June 2016 21:58 (eight years ago) link
wrt cast iron, since they're gotten cool again I see them for $20 and up at thrift stores (in crappy condition), so there's probably more of a demand for them than those "artisinal axes" posted several months ago.
― nickn, Thursday, 30 June 2016 22:00 (eight years ago) link
I'm at a loss for understanding who the market for this is.
― Kiarostami bag (milo z), Thursday, 30 June 2016 23:38 (eight years ago) link
ex-gf and I would hate-read this blog every weekend: http://localmilkblog.com/recipes
― Kiarostami bag (milo z), Thursday, 30 June 2016 23:40 (eight years ago) link
phoo-eeee
― illegal economic migration (Tracer Hand), Friday, 1 July 2016 00:00 (eight years ago) link
that food looks ok and.. *reads prose* ... oh jesus kill me
― μpright mammal (mh), Friday, 1 July 2016 01:32 (eight years ago) link
when a business uses the word "provisions" in its name you know it is going for this vibe
― marcos, Wednesday, 14 December 2016 16:06 (seven years ago) link
ditto "dry goods"
― gwyneth anger (patron sailor), Wednesday, 14 December 2016 17:37 (seven years ago) link
"comestibles"
― troops in djibouti (Ye Mad Puffin), Wednesday, 14 December 2016 17:40 (seven years ago) link
Even "Est."
― who even are those other cats (Eazy), Wednesday, 14 December 2016 17:44 (seven years ago) link
"_____, proprietors."
― troops in djibouti (Ye Mad Puffin), Wednesday, 14 December 2016 17:50 (seven years ago) link
"Provender"
― illegal economic migration (Tracer Hand), Wednesday, 14 December 2016 18:00 (seven years ago) link
didn't know where else to put this:
http://img.photobucket.com/albums/v212/etienne_saint/Screen%20Shot%202016-12-15%20at%2010.46.01%20AM_zps8digqy9j.png
― nomar, Thursday, 15 December 2016 18:50 (seven years ago) link
If they send you one once a month you could put it here:
A Box of __________ Shipped to Your House Each Month
― nickn, Thursday, 15 December 2016 21:21 (seven years ago) link
ahh thanks!
― nomar, Thursday, 15 December 2016 21:23 (seven years ago) link
https://pbs.twimg.com/media/Cz6e1oeXcAgI3yg.jpg
― the klosterman weekend (s.clover), Saturday, 17 December 2016 23:11 (seven years ago) link
I was sure that was a dayo image for a second
― mh 😏, Sunday, 18 December 2016 04:12 (seven years ago) link
bahahahaha what is he wearing
― the last famous person you were surprised to discover was actually (man alive), Sunday, 18 December 2016 04:37 (seven years ago) link
just some random shades of blue and a hat
― mh 😏, Monday, 19 December 2016 02:13 (seven years ago) link
his hands aren't quite in the right position for the harvesting of nut milk
― troops in djibouti (Ye Mad Puffin), Monday, 19 December 2016 15:15 (seven years ago) link
laughed out loud in the at&t store ^
― illegal economic migration (Tracer Hand), Monday, 19 December 2016 19:56 (seven years ago) link
http://www.nytimes.com/2017/01/03/world/europe/italian-inmates-sip-smell-and-taste-their-way-to-rehabilitation.html
Gianvito Rizzo, 53, is the chief executive officer at the Feudi di Guagnano, a local vintner that provides wine for the classes, like the Negroamaro. He is also the creator of the sommelier classes at the prison.Mr. Rizzo has proposed that inmates start working on his nearly 75 acres of vines in the coming year; under certain circumstances, some inmates in Italy are allowed to work outside prisons.“I see wine in a democratic way,” Mr. Rizzo said as he walked through his vineyard recently. “The countryside is the opposite to a cell. You are free. You smell nature, and learn to care for it. I think it’d be good also for inmates to try it out.”
Mr. Rizzo has proposed that inmates start working on his nearly 75 acres of vines in the coming year; under certain circumstances, some inmates in Italy are allowed to work outside prisons.
“I see wine in a democratic way,” Mr. Rizzo said as he walked through his vineyard recently. “The countryside is the opposite to a cell. You are free. You smell nature, and learn to care for it. I think it’d be good also for inmates to try it out.”
― j., Wednesday, 4 January 2017 04:06 (seven years ago) link
Getting cheap prison labor to work at your agribusiness, reframed as the milk of human kindness. I'm sure the inmates all sit down to a huge home cooked Italian meal every afternoon, just before they take their siesta.
― a little too mature to be cute (Aimless), Wednesday, 4 January 2017 04:30 (seven years ago) link
"libations"
― marcos, Wednesday, 4 January 2017 04:32 (seven years ago) link
"coffee service"
global elite needs well trained servants
― j., Wednesday, 4 January 2017 05:14 (seven years ago) link
You are free.
hm
― difficult listening hour, Wednesday, 4 January 2017 05:17 (seven years ago) link
might as well put these here:
thrillist writer argues that the current wave of mason jar restaurants (sorry) are doomed. rising labor costs, absurd imitation and competition:
https://www.thrillist.com/eat/nation/american-restaurant-industry-bubble-burst
(yeah idk maybe)
fast casual nu-cafeteria style places are pioneering a new job role: some chatty motherfucker to bother you because you can't just be patient when you see a line snaking out the fucking door
http://www.nytimes.com/2017/01/03/dining/restaurant-employees-fast-casual.html?_r=0
― goole, Wednesday, 4 January 2017 23:13 (seven years ago) link
is there anything, like any single institution or concept or sphere of activity, that isn't showing signs of rot and collapse at this point?
― goole, Wednesday, 4 January 2017 23:14 (seven years ago) link
spurs back five son
― loudmouth darraghmac ween (darraghmac), Wednesday, 4 January 2017 23:15 (seven years ago) link
i think you hit submit before finishing that haiku
― goole, Wednesday, 4 January 2017 23:18 (seven years ago) link
frankly i wanted the sentence committed to print and timestamped before the inevitable entropy set in there too
― loudmouth darraghmac ween (darraghmac), Wednesday, 4 January 2017 23:19 (seven years ago) link
i read all three parts of that thrillist epic the other day and it was kinda interesting but it described so many boom/bust business scenarios of the past. this country is just a boom/bust kinda country. something takes off, others follow, and then oversaturation, and then the inevitable. there is only so much money that people can spend in pittsburgh on gourmet tacos.
the crazy reminder in that whole thing was that even really successful restaurants make very little money in comparison to other businesses. the margins are demented and the fact that people pour millions into places that are open for 2 or 3 years...i don't know how people do it.
― scott seward, Thursday, 5 January 2017 01:21 (seven years ago) link
the casual/take-out counter thing of the future that they talk about makes a lot of sense too. high volume. you can actually make a decent living doing it. as anyone who owns a busy lunch counter or diner will tell you. and you can still make good food. so much less stress. why did all these people decide that they had to build empires? ego demons.
― scott seward, Thursday, 5 January 2017 01:26 (seven years ago) link
restaurant business is always on the verge of a bust. I thought that was what they taught you one like the 1st day of restaurant school. "look to your left, look to your right. two of you will be out of business next year." but glad that guy got a shitload of words out of it.
― The beaver is not the bad guy (El Tomboto), Thursday, 5 January 2017 01:28 (seven years ago) link
kicking it off with a story about how the brave, inventive, caring entrepreneur looks at all his employees and sees nothing but negative equity - that's some classy, inventive genius right there. maybe the next time this unique, compassionate, inquisitive "guy who sells food other people make" will invent a kind of high velocity waterproof pizza, and he'll never have to work again?
― The beaver is not the bad guy (El Tomboto), Thursday, 5 January 2017 01:40 (seven years ago) link
the whole article is just "paying workers costs money". its like a trend piece based on some dude's friend of a friend who doesn't want to admit its his own fault he failed.
― the klosterman weekend (s.clover), Saturday, 14 January 2017 00:27 (seven years ago) link
this is taking authenticity to new heights. made out of authentic Japanese afros!
TOKYO FROTasty curls of crispy organic potatoes (with or without homegrown vegetable-fed) drizzled with a Japanese tomato sauce. Hip-hop is the most popular music of Japanese youth and has made the afro Tokyo's most popular hairstyle; to have Japanese hair fluffed into an afro costs over a thousand dollars at a trendy hair salon. The Tokyo Fro is made out of Japanese afros prepared in a way that is nutritious and delicious. Sustainability Fact: Five Trillion tons of protein-rich human hair are swept up off salon floors go to waste each year.8
http://www.miyassushi.com/menu
― scott seward, Saturday, 14 January 2017 16:16 (seven years ago) link
does this go on that appropriation thread?...
JAPAFRICAN QUEENEggplant, okra, goat cheese, apricots, avocado, pickled radish, chives, and Ethiopian berbere spice mix. 5 pieces11
― scott seward, Saturday, 14 January 2017 16:19 (seven years ago) link
they call their desserts "happy endings". i don't know what thread that goes on.
― scott seward, Saturday, 14 January 2017 16:21 (seven years ago) link
wait do you eat hair often
― trilby mouth (darraghmac), Saturday, 14 January 2017 16:47 (seven years ago) link