The Hormel compleats are not frozen. They are on the dry aisle at stores, not the frozen section. Like chef boyardee but tasting bad. About once a year I crave a TV dinner like a Hungry Man or something. I don't know why. I remember back in the 80s my Mom would go on a special trip and let us all pick out our own dinner and back then you could bake the trays in the oven and we didn't have a microwave. It was so salty and good. I wouldn't want a restaurant where I expect fresh food to serve me stuff like that, though. I know every place just about uses at least some frozen stuff though right?
>>7261949 Depending on the resteraunt, it's somewhat expected there are SOME frozen/ready components. If you're eating at some cheap ass chain casual, it's just a tacit understanding most of the ingredients get shipped in frozen but are then combined and cooked. But for a non-corporate local place, charging non corporate local prices? No real excuse desu, thats the primary selling point of the little guys.
>>7261949 It depends on the restaurant. I don't mind some frozen ingredients being used. But I'm not looking to pay 4 times what the same frozen food would cost me if I went to the local food service's cash and carry store.
I actually get it at franchise restaurants. You want a consistent experience no matter what location a customer goes to. That's also why I don't eat at chains.
My expectation is that I am paying a cook to create something for me. Not just reheat it. I don't even care if it's cooked and frozen if it's a sauce or something. Parboiling pasta ahead of time? No issues. But if it's got an ingredient, like vegetables that is going to have its texture ruined by freezing and reheating, then yeah. full on rage.
>>7263836 >I actually get it at franchise restaurants. You want a consistent experience no matter what location a customer goes to. That's also why I don't eat at chains. This. If the menu and sourcing is determined by corporate offices I expect there will be a fair bit of reheating going on in the kitchen. I also expect this from any place where the menu is four pages long (or longer), because it's very unlikely any kitchen will be set up to cook a hundred or so unrelated dishes to order.
But at a certain level I expect everything to be cooked to order, or in the case of long cooking dishes cooked at least that day and finished to order.
>>7263927 He's not an asshole. Sensitive babies can't seem to understand he only yells at people when they screw up bad. Go watch masterchef junior, he keeps his temper, because kids can't screw up bad. They're not going to go work for a restaurant and try to push out raw food
>>7263943 He only a dramatic asshole throwing shitfits in his USA shows because that's what the producers want him to be. He's still got a potty mouth in his UK shows but you see a much calmer and friendlier side to him
>>7263967 This. It's a stage persona. You'll notice that his head chefs love him whenever they're on camera. They aren't browbeaten, gun shy, timid little fucks. They are respectful of his position, and defer on camera, but they talk to him like a friend. If he was as bad as he acts on Kitchen Nightmares they would be scraping and groveling.
I mean, if it was prepped before hand and frozen or made off-site and I'm eating somewhere 2-star like Applebee's, Chilis etc, no I'm not bothered. If I'm eating at 3 star and up or if the frozen meal straight up came from a grocery/can be found at a grocery, yes I'm mad.
>/ck/ getting full autismo over the meaning of the word "Baking"
Amy's Baking Company was shit because her and her cuck of a husband were both full batshit insane. It wouldn't matter if she was capable of cooking 3 star food, Amy's Baking Company would still have been a disaster.
>>7264063 Restaurant is a broad term that encompasses both sit down dining and fast food chains.
If you had ever worked at a bakery, you would know that cake decorators aren't expected to know jack shit other than actually decorating. They literally don't do any baking unless they are also a pastry cook or baker. It's not uncommon for there to be a dedicated decorator. Many bakers can decorate, but not vice versa.
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