OT: The Menu Part 23 - The Tripod & Kenny McCormick Edition

[dragonoffrost]

What about the taco salad bar?

The SuperBar

 

[Chicken N Raffls]

Recipe?

Not quite from scratch, but very quick and convenient.

1-2lbs ground beef
1 can petite diced tomatoes
1 can bush's chili beans in sauce. She's used black, pinto, kidney or a combination
Diced bell pepper and onion. Probably a cup each. You can get them pre-chopped too if you want to save more time.
McCormick chili seasoning.

Brown and drain the beef, throw everything in the crockpot, and let it go all day. She usually does that the night before, then just take out of the fridge and turn it on in the morning.

If you want more heat, I'd add jalapeños, but can also add some cayenne or get the spicy spice packet. Add some brown sugar if you'd like it sweeter. She rarely has to add liquid, but if it seems dry, throw some beef stock in.

Enjoy

 

[Tripod]

The SuperBar

As a former Wendy's Manager, I was so happy when they removed those. Man we went thru a lot of chocolate pudding.

 

[Chicken N Raffls]

As a former Wendy's Manager, I was so happy when they removed those. Man we went thru a lot of chocolate pudding.

I'd imagine that whole thing was a logistical pain in the ass for a fast food restaurant. The prep and breakdown of that station on the daily must have been a ton of fun

 

[Tripod]

I'd imagine that whole thing was a logistical pain in the ass for a fast food restaurant. The prep and breakdown of that station on the daily must have been a ton of fun

Yeah we had 1 regular person who worked 11-2 every day and all they did was clean and restock it. When they were sick or needed a day off, it was chaos due to an inexperienced person doing it.

Crazy as it sounds, I often loved when I got crazy busy. I used to call It controlled chaos.

 

[dragonoffrost]

As a former Wendy's Manager, I was so happy when they removed those. Man we went thru a lot of chocolate pudding.

As the guy who prepped that whole bar every day I worked. I was glad when it went to the salad bar only.

 

[dragonoffrost]

Yeah we had 1 regular person who worked 11-2 every day and all they did was clean and restock it. When they were sick or needed a day off, it was chaos due to an inexperienced person doing it.

Crazy as it sounds, I often loved when I got crazy busy. I used to call It controlled chaos.

6-10AM

I'd imagine that whole thing was a logistical pain in the ass for a fast food restaurant. The prep and breakdown of that station on the daily must have been a ton of fun

6-10 every morning to get everything cut up and containered for the person who was maintaining it whether that was me or someone else if I had class. Plus I had other duties to get ready for the days service.

 

[Chicken N Raffls]

Yeah we had 1 regular person who worked 11-2 every day and all they did was clean and restock it. When they were sick or needed a day off, it was chaos due to an inexperienced person doing it.

Crazy as it sounds, I often loved when I got crazy busy. I used to call It controlled chaos.

As the guy who prepped that whole bar every day I worked. I was glad when it went to the salad bar only.

Hello, foodservice bros. TGI Fridays was one of two jobs I almost literally walked out on. The other was a pizza/sandwich shop. But also, some of my best work memories. I'll never not love restaurants as a work environment. There's always a story to be told

 

[Tripod]

Hello, foodservice bros. TGI Fridays was one of two jobs I almost literally walked out on. The other was a pizza/sandwich shop. But also, some of my best work memories. I'll never not love restaurants as a work environment. There's always a story to be told

Worked at

DQ Thru high school
at my brother in laws ice cream/burger place in summer in university
then at Wendy's post university as a Mgr at Wendy's
Moved on around age 30

More than enough food service experience for me....lol.

 

[prototypical4thliner]

Okay. This one is a splurge and a flex but with good reason. Spent a decade plus working as a retail pharmacist after graduating in 2011. Profession has been beat into submission and tomorrow is my last day. Popped the parachute and am starting a job as a manager with a nursing home in the northeast.

Wagyu flat iron, fondant potatoes, and glazed carrots. Cantillion to wash it down.

 

[Magua]

Okay. This one is a splurge and a flex but with good reason. Spent a decade plus working as a retail pharmacist after graduating in 2011. Profession has been beat into submission and tomorrow is my last day. Popped the parachute and am starting a job as a manager with a nursing home in the northeast.

View attachment 779568
Wagyu flat iron, fondant potatoes, and glazed carrots. Cantillion to wash it down.

PlaqueOff for dessert?

 

[prototypical4thliner]

PlaqueOff for dessert?

Only for the good boys and girls.

 

[trostol]

Sweet and Sour chicken

 

[Tripod]

Chicken pot pie and a meat lazagna w/ 3 cheese

 

[Winston Wolf]

Zahav:

Cafe Nhan's Bun Bo Hue:

Sally:

 

[JojoTheWhale]

Zahav:

View attachment 780330View attachment 780327

Cafe Nhan's Bun Bo Hue:

View attachment 780352

Sally:

View attachment 780354

You weren’t at Cafe Nhan around lunchtime yesterday were you?

Okay. This one is a splurge and a flex but with good reason. Spent a decade plus working as a retail pharmacist after graduating in 2011. Profession has been beat into submission and tomorrow is my last day. Popped the parachute and am starting a job as a manager with a nursing home in the northeast.

View attachment 779568
Wagyu flat iron, fondant potatoes, and glazed carrots. Cantillion to wash it down.

Congrats on getting out, brother. Hope it sticks.

 

[PHILOUDELPHIA]

Chicken pot pie and a meat lazagna w/ 3 cheese
View attachment 779705View attachment 779706View attachment 779708

The only thing missing from this is me

 

[Winston Wolf]

You weren’t at Cafe Nhan around lunchtime yesterday were you?



Congrats on getting out, brother. Hope it sticks.

Nope! Was there earlier in the week.

 

[Winston Wolf]

Okay. This one is a splurge and a flex but with good reason. Spent a decade plus working as a retail pharmacist after graduating in 2011. Profession has been beat into submission and tomorrow is my last day. Popped the parachute and am starting a job as a manager with a nursing home in the northeast.

View attachment 779568
Wagyu flat iron, fondant potatoes, and glazed carrots. Cantillion to wash it down.

If you hate yourself, there's always pharma consulting.

Pharma always needs "top" talent to help them position and market their new tenth best in class psoriasis drug. Or you can assist them in creating a new digital transformation strategy every year. The possibilities are endless!

 

[prototypical4thliner]

If you hate yourself, there's always pharma consulting.

Pharma always needs "top" talent to help them position and market their new tenth best in class psoriasis drug. Or you can assist them in creating a new digital transformation strategy every year. The possibilities are endless!

There really isn’t much left of my soul now. So I should fit in fine.

 

[Starat327]

There really isn’t much left of my soul now. So I should fit in fine.

Ther e wasn't much left a few years back, if memory recalls.

 

[chadateit]

I don't often get into this thread, but I'm putting off things I should be doing. I had a cooking gig yesterday (how I make my living) - birthday party. This is a 3 foot diameter paella pan (I have a bigger one). Did 6 different appetizers/tapas as well.

 

[JojoTheWhale]

I don't often get into this thread, but I'm putting off things I should be doing. I had a cooking gig yesterday (how I make my living) - birthday party. This is a 3 foot diameter paella pan (I have a bigger one). Did 6 different appetizers/tapas as well.
View attachment 780976

I would murder for that socarrat. I know it's under there waiting.

 

[chadateit]

I would murder for that socarrat. I know it's under there waiting.

The fact that you even know the word socarrat makes me happier than I can express. And yes. I had to explain in detail to the crew of people waiting to eat that it wasn't done because the socarrat wasn't done. Got a pretty solid one across the whole pan.

 

[Jack Straw]

I don't often get into this thread, but I'm putting off things I should be doing. I had a cooking gig yesterday (how I make my living) - birthday party. This is a 3 foot diameter paella pan (I have a bigger one). Did 6 different appetizers/tapas as well.
View attachment 780976

Paella is probably my single favorite dish of all time.