Foods you love to cook and/or eat
#1302
Hours are long(worked about 25hrs in the last two days) & there are times where it's frustrating to deal with bad customer reviews, it's all worth it when I get a random communication from a person in the industry who I used to work with that tells me of a good experience where I'm currently at. This persons daughter & boyfriend had dinner last night & said that the food was "so gooood". IDK what exactly they had for dinner or knew they were coming in for dinner last night, just happy to hear they enjoyed the food. As a chef that means the world to me & I made some changes to some items that will be implemented to the two other units so that all the food is the same.
#1303
Hours are long(worked about 25hrs in the last two days) & there are times where it's frustrating to deal with bad customer reviews, it's all worth it when I get a random communication from a person in the industry who I used to work with that tells me of a good experience where I'm currently at. This persons daughter & boyfriend had dinner last night & said that the food was "so gooood". IDK what exactly they had for dinner or knew they were coming in for dinner last night, just happy to hear they enjoyed the food. As a chef that means the world to me & I made some changes to some items that will be implemented to the two other units so that all the food is the same.
#1304
Thank you; worst part of some of the bad reviews are the blatant lies not only with the words they type as well as pics they attach. There is some truth in the negative reviews & the worst part is it's basic stuff as inconsistent service or cold food due to it not being taken to the fast enough.
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zeroptzero (09-06-2021)
#1306
I don't know what it is exactly, but recent discussions I've had with a number of contractors I've had long standing relationships with (i.e. in business for many years) , has revealed that people are much harder to deal with today. More people are upset about more things, and they are easier to get upset, and they seem to have unrealistic expectations. I suspect it is related to the effects of Covid19 lockdowns, worsening financial situations in certain industries, and rampant out of control inflation. I see it in my daily work, you see it on the news with airplane travel, people are just irritable. Waiters and waitresses in our region are quitting in unprecedented numbers as they are finding it difficult dealing with customers.
#1307
I don't know what it is exactly, but recent discussions I've had with a number of contractors I've had long standing relationships with (i.e. in business for many years) , has revealed that people are much harder to deal with today. More people are upset about more things, and they are easier to get upset, and they seem to have unrealistic expectations. I suspect it is related to the effects of Covid19 lockdowns, worsening financial situations in certain industries, and rampant out of control inflation. I see it in my daily work, you see it on the news with airplane travel, people are just irritable. Waiters and waitresses in our region are quitting in unprecedented numbers as they are finding it difficult dealing with customers.
Someone I know who does property maintenance/cleaning was cleaning a condo with his wife and the owner was there and she said to them "boy for two people so fat you both sure move quickly." He didn't say anything just smiled and his wife was upset and asked him after why he didn't say anything. He said his way of dealing with people like that is to add an a**hole tax onto their bill.
The following 3 users liked this post by robb:
The following 2 users liked this post by dlq04:
robb (09-06-2021),
zeroptzero (09-06-2021)
#1309
When I use to re-wire houses as a side job I would always pad the bill in case I got a helicopter owner or just a plain jerk. If the owners were nice I would always give them a discount. I had one owner that baked cookies every day. Now she got a great discount!
The following 2 users liked this post by Scooterboy:
Lainey (09-06-2021),
zeroptzero (09-06-2021)
#1310
Here it is again. I made the full recipe for the cookout yesterday. It was a big hit. I order the Cento brand - 12 cans per case. COVID has changed our buying process. We now order a few things in bulk, like black beans, artichoke bottoms and fire-roasted diced tomatoes, instead of buying at the store.
I love artichokes, but mainly the hearts and bottoms. Here is a recipe that is really, really good - and healthy! I like campari tomatoes and just use dried onions. I make half of this recipe using one can of artichoke bottoms, which has six or seven in it.
Spinach Stuffed Artichoke Bottoms
Ingredients
· 2 Tbs. olive oil, divided
· 1 large leek, white and pale green part finely chopped (1 cup)
· 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
· 2 cloves garlic, minced (2 tsp.)
· 1 cup reduced-fat crumbled feta cheese
· 2 14-oz. cans artichoke bottoms, rinsed and drained, or 8 steamed fresh artichoke bottoms
· 2 Roma tomatoes, thinly sliced
· 2 Tbs. dried oregano
· 1/3 to 1/2 cup breadcrumbs
Preparation
Heat 1 Tbs. oil in skillet over medium heat. Add leek, and sauté 5 minutes, or until translucent and soft. Stir in spinach and garlic, and cook 3 minutes, or until most of liquid has evaporated. Remove from heat, and stir in feta until smooth. Season with salt and pepper. Cool 10 minutes, or until easy to handle.
Preheat oven to 350°F. Coat baking sheet with cooking spray, and place artichoke bottoms on baking sheet. Fill each artichoke bottom with spinach mixture (amount will depend on size of artichoke bottoms), and top with tomato slice. Sprinkle each tomato slice with salt, pepper, and oregano, then with breadcrumbs. Drizzle with remaining olive oil. Bake 25 to 30 minutes, or until breadcrumbs are browned and crispy.
Spinach Stuffed Artichoke Bottoms
Ingredients
· 2 Tbs. olive oil, divided
· 1 large leek, white and pale green part finely chopped (1 cup)
· 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
· 2 cloves garlic, minced (2 tsp.)
· 1 cup reduced-fat crumbled feta cheese
· 2 14-oz. cans artichoke bottoms, rinsed and drained, or 8 steamed fresh artichoke bottoms
· 2 Roma tomatoes, thinly sliced
· 2 Tbs. dried oregano
· 1/3 to 1/2 cup breadcrumbs
Preparation
Heat 1 Tbs. oil in skillet over medium heat. Add leek, and sauté 5 minutes, or until translucent and soft. Stir in spinach and garlic, and cook 3 minutes, or until most of liquid has evaporated. Remove from heat, and stir in feta until smooth. Season with salt and pepper. Cool 10 minutes, or until easy to handle.
Preheat oven to 350°F. Coat baking sheet with cooking spray, and place artichoke bottoms on baking sheet. Fill each artichoke bottom with spinach mixture (amount will depend on size of artichoke bottoms), and top with tomato slice. Sprinkle each tomato slice with salt, pepper, and oregano, then with breadcrumbs. Drizzle with remaining olive oil. Bake 25 to 30 minutes, or until breadcrumbs are browned and crispy.
Last edited by MsPerky; 11-08-2021 at 03:54 AM.