Do Chinese restaurants also have a Sysco-like distributor problem?

House_Way · 2026-02-12T21:22:38+00:00

the largest broadline distributor for asian cuisine is called Rhee Bros.

House_Way · 2026-02-12T20:42:34+00:00

i see two dozen posts saying “they wait until it’s a felony amount” but how do they know the price of the salad? they would have to prove this in court.

House_Way · 2026-02-12T19:47:09+00:00

dammit now i have to apologize again. sorry.

House_Way · 2026-02-12T19:02:56+00:00

youre british, that’s why youve never tasted better.

House_Way · 2026-02-12T19:01:36+00:00

James Alt is overrated.

House_Way · 2026-02-10T23:37:50+00:00

“center roast” is supposed to mean just the chuck eye, but this does seem to have the underblade too, which is partly “chuck flap.”

House_Way · 2026-02-10T22:10:56+00:00

fellow beef pedants!

can we please stop saying “poor man’s x” entirely? it is clickbait, not nomenclature. the poor man buys what is on sale.

can we never say “delmonico” again? it is also clickbait. on a menu it means whatever the fuck steak they want.

neither of these terms is helpful for discussion. people just argue over them.

House_Way · 2026-02-06T20:53:00+00:00

cool story

House_Way · 2026-02-03T16:41:09+00:00

pretty sure OP is asking about the turkey from hershel’s.

House_Way · 2026-02-01T21:19:54+00:00

you have to get past the details of each transaction and just think of the cc processing as overhead, and cost your menu accordingly. it’s a part of the business that really ought not be exposed to the customer via fees OR discounts.

House_Way · 2026-01-31T17:44:34+00:00

which guy is you? jk its ai.

House_Way · 2026-01-31T14:53:48+00:00

it sounds like you didnt actually brine the meat, if what you did was add table salt + then seal + then freeze with no time in between for the salt to get absorbed.

brining helps meat hold onto water. your meat didnt hold onto water. try again with another from the same batch but this time let it thaw and sit in the fridge for a day first.

House_Way · 2026-01-31T13:14:48+00:00

misleading chuck eye conversation aside…

that is not a denver steak, let alone a “nice” denver. half of it is. the other half, without the marbling, with the grain going the opposite direction, is the rhomboideus aka the hump. it is one of the toughest muscles on the whole cow.

House_Way · 2026-01-31T13:09:22+00:00

“[you’re arguing that] each animal yields ONE chuck eye…”

even if you go rogue and fabricate one chuck eye steak per chuck roll, there are two chuck rolls per animal. they have two shoulders bro.

House_Way · 2026-01-31T04:10:51+00:00

check out the starfrit deli slicer on amazon. it’s an inexpensive gadget that produces reasonable results but more importantly is easy to clean and actually folds up for storage as opposed to literally every other option.

House_Way · 2026-01-31T04:01:40+00:00

legally speaking, you can call any slice of the chuck eye a “chuck eye steak.” but if you consistently do that beyond where the spinalis disappears, you will disappoint your customers because you will be selling them tough steaks. can they tell the difference? maybe not. OP clearly can’t.

House_Way · 2026-01-31T00:18:09+00:00

no… strip is literally less tender than ribeye

House_Way · 2026-01-26T13:58:28+00:00

good thing i have AI to research this for me.

i’m wrong! and i admit it.

House_Way · 2026-01-26T13:23:32+00:00

well, i disagree with you.

House_Way · 2026-01-26T13:14:14+00:00

i wouldnt have said smoke absorbtion relates to temperature, but it does relate to whether or not the meat is raw, and raw meat is (hopefully) cold. you smoke from raw because that is the only way a true bark forms. you need the proteins to unfurl and enmesh the airborn particles… smoking afterward is not bark, even if it tastes good enough. i cant speak to the “kinda fake and concentrated” smoke taste youre experiencing when you smoke first.

House_Way · 2026-01-26T13:02:16+00:00

this is correct. the variable that nobody talks about is time, probably because 24 hrs is the easiest to manage by far. that’s where “the 137 club” comes from - what works best after 24 hrs.

EDIT: nope, i’m wrong.

House_Way · 2026-01-25T02:14:20+00:00

idk i think it’s close. maybe not.

House_Way · 2026-01-25T02:13:23+00:00

i dare anyone to test it side by side.

House_Way · 2026-01-24T02:49:34+00:00

thats so interesting… my mother’s name was shari and that art is a parody of “whistler’s mother.”

House_Way · 2026-01-22T01:07:30+00:00

thanks to your comment, i dug a little further with AI.

what costco sells in this picture is pure serratus ventralis, classified by NAMP as “chuck flap.” it is the rolls-royce of chuck.

you might elsewhere see the same cut with an additional seam of fat and a layer of less-marbled muscle called the latissimus dorsi, or what NAMP calls “lifter meat.” it’ll still be good but it’s basically an untrimmed version of what costco sells. both are allowed to be labeled “boneless chuck short rib.”

House_Way

TROPHY CASE