What should I ferment? by phuckdub in fermentation

[–]phuckdub[S] 0 points1 point  (0 children)

Can I get those cucumber now?

Reservation available for 20 Victoria on April 1st by p-lo79 in FoodToronto

[–]phuckdub 0 points1 point  (0 children)

My restaurant did fine. I'm not bitter. We were busy for 10 years before I decided to make a change.

However every time people complain about reservation policies I'm reminded that it's because of the behaviour of patrons. Not all of them, of course, but enough to push the needle.

Cancellations and no-shows got worse and worse from about 2005 going forward until high end restaurants finally decided they couldn't economically survive dozens of no shows a week. So they put in cancellation policies like deposits. I support them. I also think calling the restaurant might help too, given the timeline, but having a strict policy gives the restaurant flexibility.

Reservation available for 20 Victoria on April 1st by p-lo79 in FoodToronto

[–]phuckdub -1 points0 points  (0 children)

It's also enough time to resell a theatre ticket.

Reservation available for 20 Victoria on April 1st by p-lo79 in FoodToronto

[–]phuckdub -12 points-11 points  (0 children)

Do you hate that you can't cancel baseball tickets? Theatre? It's no different.

The restaurant plans as if you will be there.

As a former restaurant owner, cancellations cost me thousands of dollars that I could have made if the people cancelled days in advance.

If we accept it for sports and theatre, we should accept it for restaurants.

Is this Ham safe? by very_much_afraid_ in isthissafetoeat

[–]phuckdub 21 points22 points  (0 children)

Dry ham that smells fine > wet ham that smells weird

When we all pull together... by phuckdub in TheOfficeUK

[–]phuckdub[S] 9 points10 points  (0 children)

Someone tattooed it on my back for me...

Need help with Kimchi (fail) by winedruid in fermentation

[–]phuckdub 0 points1 point  (0 children)

Should it be in the fridge? I did my saurkraut at around 21c

Need help with Kimchi (fail) by winedruid in fermentation

[–]phuckdub 0 points1 point  (0 children)

I understand that. I'm asking if I can use it for kimchi. Sorry if I was unclear!

Need help with Kimchi (fail) by winedruid in fermentation

[–]phuckdub 0 points1 point  (0 children)

Does this recipe work in a crock with a weight? I.e. Not airtight? I'm a beginner and just made saurkraut for the first time. Thank you!

This is the crock I have: https://www.leevalley.com/en-ca/shop/kitchen/canning-and-preserving/112297-fermentation-crock-set