I go to restaurants to eat food that is too much of a pain in the ass to make to cook in small batches. The kind of meals that used to be prepared for holidays by many people for a whole community. Food that takes longer than 30 minutes of active involvement from the cook.
And food that I can’t prepare because I lack the skill of course. I’m embarrassed to say that I’ve given up on sushi. The combination of the preparation having a lot of potential ways to fail and the difficulty of sourcing good ingredients… I’m just going to eat it at restaurants forever.
So much for bragging about how well Alberta is doing. We had 350 cases this weekend taking us back over 1,000. Our positive rate climbed to almost 2%. The biggest rise is among young people.
It’s just fucking bonkers that this one guy has complete control over covid relief for the whole country. That’s not how our government is supposed to work, yet here we are.
Obviously agree, but it is needed. I suppose it’s possible for what’s right to overlap at least a little bit with a policy position of the modern republican party.
It’s like watching a maniac run over a table full of nits waiting for AA who fold KK to 3bets. Then when they get AA they get so excited they fumble their cards and expose their hand. It’s insanely frustrating.
I can definitively say that you’re a bit behind the times at least in good food cities like Louisville and Austin (the two I’ve lived in over the last decade). The local supply restaurant supply operations have gotten to the point where they have a tangible product quality advantage over the national supply chains. Price is probably comprable, but the local produce guy really does have better stuff. This is all part of a trend away from maximum scale in a whole bunch of less sexy industries as the big players turn themselves into platforms.
I mean it’s literally the golden age of the freelancer out here at the higher end. If you’re a great produce guy you can start a produce company with very few hoops to jump through. Same for any type of relatively rare specialist.