Another one that can SUCK it.....
- Thread starter Bailey Boat
- Start date
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I think my story aptly demonstrates somebody looking for a potential mate should be well versed in several ethnicity's cuisines.
Amen to that but the taste buds get confused savoring several favors at one time.I think my story aptly demonstrates somebody looking for a potential mate should be well versed in several ethnicity's cuisines.
OP
Living in Mommy's basement and divorced, what a couple....
I think my story aptly demonstrates somebody looking for a potential mate should be well versed in several ethnicity's cuisines.
I learned to cook, not to necessarily catch a partner but, for my own survival. Poor Mom was never a very good cook and, by the time my sister and I came along, she was just plain tired and had mostly given up. She allowed me the latitude to take over the kitchen and try anything I wanted.
Something I've learned about a lot of good cooks is that there is a strong competitive streak underlying a lot of their dishes. My family is filled with great cooks, and while everybody is friendly and polite, you can catch the subtle comments and attitudes about who does which dish better. I used to think it was exclusive to Southern folks, but having hung around other ethnic groups, it seems pretty universal.
I can cook anything serviceable for myself, but I take great pride in my wife wanting me and only to me to make her some specific dishes and the converse is true as well. I think either of us would be broken hearted if the other said somebody made item x better.
In that case, I see a number of disadvantages.
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My wife and her aunt are intensely competitive while cooking. They are Italian, or at least they both identify heavily with their Italian heritage.
I have told my wife numerous times that I don't have patience for spaghetti or really anything with pasta sauce made by anyone but her or her mother. I have never had pasta sauce at any restaurant that was better than hers, so I stopped trying. It's also a point of enormous pride when my wife and I both make the same thing and she likes mine better.
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Just a joke, Millie. I was a dumb 20 year old with a wondering heart. I realized long ago that being in a real relationship meant being 100% reliant on yourself and 100% reliable for your mate.
He's old and senile, he doesnt know what he's saying or doing anymore
Recently the Kannapolis Times ran a story on him
I know you and Bill have y'alls thing going on, but wasn't sure why I was being mischaracterized as some freeloading millennial. I have a healthy dose of respect for the man, and was merely trying to add a bit of levity and humor to the thread.
Not even sure what the divorced part was about.
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Not doing in restaurant dinning in fast food or fast casual in todays world makes sense. It is a economic decision not a political one. Chipotle or McDonalds do not increase their sales by allowing you to eat inside. The majority of people will simply do take out. Their profit margin is higher through the drive thru because they don't need the additional supplies to clean and maintain the dining area. They don't have to pay someone who clean it etc... They are increasing their margins by not opening the dine in area. This has been verified by the sales numbers during the COVID-19 outbreak. Economics are driving the decisions not political leanings.
Even dine in restaurants are choosing to remain take out only for many of the same reasons. The places that benefit the most from opening up are ones who make money from alcohol sales which drive their bottom line. If you don't sell alcohol and you have to take on additional expenses and can only fill 50% of your dining room the economics tell you to remain carry out only. The cost to properly disinfect a dining room is large and the margins in restaurants is way too thin. You can't just disinfect 50% of your dining room you have to do the entire SQ footage.
The other huge factor is that the more people allowed in your restaurant the more exposure you have to COVID-19. The chances of someone testing positive and then being inside your facility go up exponentially. If you limit your building to employees only then temp testing, wearing masks, disinfecting prep and cooking areas is much easier. If there is a positive the number of people and the area effected is much more controlled when it is take out only. It is much easier to demonstrate how you have limited exposure and the chances of infecting others goes down. Time and exposure are what lead to infection. Picking up food inside which takes 5-10 minutes with a mask is totally different than sitting and eating inside with not mask for 30-60+ minutes.
When the dining room is open you have let the cat out of the bag. When there is a positive case in restaurant with dining room service the health department is going to ask a lot of questions. Basically unless all of your servers are wearing masks 100% of the time, your customers are wearing them 100% of the time unless they are eating (which does not happen), and you can isolated the time and the exposure risk the health department is going to strongly suggest that you shut the entire operation down for 14 days. Everyone is going to know there was a positive case. You will losing revenue for 14 days and a segment of the population will not return once you reopen. Losing all of your revenue and damaging future revenue including take out is not worth the exposure and the risk to gain at best 50% of your in dining capacity.
I have seen this happen in my small town. #4 different restaurants that opened up the dining room have had to close for 14 days because of a customer or employee positive. They did not have enough precautions in place to keep the doors open. Employees and customers were not wearing masks, protocols where not being followed etc... Again you have to look at the economics of the situation.
I will not eat indoors at a restaurant. I avoid outdoor seating as well if I can. There have been 2 scenarios where I did eat at a restaurant since COVID-19 hit. Otherwise I am cooking or getting take out only. In the beginning I cooked every meal for 77 days straight.
Even dine in restaurants are choosing to remain take out only for many of the same reasons. The places that benefit the most from opening up are ones who make money from alcohol sales which drive their bottom line. If you don't sell alcohol and you have to take on additional expenses and can only fill 50% of your dining room the economics tell you to remain carry out only. The cost to properly disinfect a dining room is large and the margins in restaurants is way too thin. You can't just disinfect 50% of your dining room you have to do the entire SQ footage.
The other huge factor is that the more people allowed in your restaurant the more exposure you have to COVID-19. The chances of someone testing positive and then being inside your facility go up exponentially. If you limit your building to employees only then temp testing, wearing masks, disinfecting prep and cooking areas is much easier. If there is a positive the number of people and the area effected is much more controlled when it is take out only. It is much easier to demonstrate how you have limited exposure and the chances of infecting others goes down. Time and exposure are what lead to infection. Picking up food inside which takes 5-10 minutes with a mask is totally different than sitting and eating inside with not mask for 30-60+ minutes.
When the dining room is open you have let the cat out of the bag. When there is a positive case in restaurant with dining room service the health department is going to ask a lot of questions. Basically unless all of your servers are wearing masks 100% of the time, your customers are wearing them 100% of the time unless they are eating (which does not happen), and you can isolated the time and the exposure risk the health department is going to strongly suggest that you shut the entire operation down for 14 days. Everyone is going to know there was a positive case. You will losing revenue for 14 days and a segment of the population will not return once you reopen. Losing all of your revenue and damaging future revenue including take out is not worth the exposure and the risk to gain at best 50% of your in dining capacity.
I have seen this happen in my small town. #4 different restaurants that opened up the dining room have had to close for 14 days because of a customer or employee positive. They did not have enough precautions in place to keep the doors open. Employees and customers were not wearing masks, protocols where not being followed etc... Again you have to look at the economics of the situation.
I will not eat indoors at a restaurant. I avoid outdoor seating as well if I can. There have been 2 scenarios where I did eat at a restaurant since COVID-19 hit. Otherwise I am cooking or getting take out only. In the beginning I cooked every meal for 77 days straight.
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Nah, just certain ones.Men!
I’ve been eating indoors at local restaurants at least 5 days a week for the past month. Maybe I’ve already had the Corona, but so far no ill effects.
No, I haven’t eaten at Chipotle.
Good for you. Sometimes its better to be lucky than good.....
You keep doing you. I will keep doing what I am doing. My household cannot afford a positive test. It would have very negative effects on not only my home but my community so I am airing on the side of caution.Also if I am being honest the food I cook at home is better than anything I can get at a restaurant in this town. I only eat out for convenience.
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Just because you test positive doesn't mean that you or your family are going to die. Most people who test positive don't even go to the hospital. They just have flu like symptoms, if any, and stay at home for a while. Look at the recent positive test of Jimmie Johnson. He and his wife tested positive and a couple of days later he had 2 negative tests. Who knows, you may have already had the Rona and not even known about it. But, by all means keep doing what feels right for you just as everyone else should do what they feel is right for them.Good for you. Sometimes its better to be lucky than good.....
Also if I am being honest the food I cook at home is better than anything I can get at a restaurant in this town. I only eat out for convenience.
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You do not understand my point. A positive test for my household will be bad. I am not worried about dying from it. I am worried about the repercussions of someone in my household testing positive. There are reasons for that I am not going to get into in public. I am well versed in how COVID-19 presents and effects those infected.
Yeah, I don’t get good cooking at home, and I don’t judge other people for their decisions, you do what you think best for you and yours.Good for you. Sometimes its better to be lucky than good.....
Also if I am being honest the food I cook at home is better than anything I can get at a restaurant in this town. I only eat out for convenience.
Never tried it, but will add it to the list.
Emmet’s social table in the old mill in Waxhaw is generally awesome.
Had a life changing burger a couple weeks ago at a place called “The Manchester” on South Blvd near West.
My local Bo's has open lobby for orders and you can use restrooms. Several other Bo's outside of Raleigh are locked up, even in Charlotte.
If I can't wash up after taking care of business I'm not eating their drive up food in my car. Last three visits here in Raleigh they forgot the BBQ sauce, it was on the order ticket but they don't read it.
If I can't wash up after taking care of business I'm not eating their drive up food in my car. Last three visits here in Raleigh they forgot the BBQ sauce, it was on the order ticket but they don't read it.
Aardvark
Identifies as okie-dokie
I think I've eaten at a Chipotle three times in,my life. I thought it was awful. I do like Mexican from little family run joints. I hardly ever eat out any more though. My wife grew up in her granny's kitchen. "Granny" was a classic who kept a coal / wood fired stove in her kitchen because "everybody knows you can't fix decent bread no other way". A lot of Granny rubbed off on my wife, so restaurants tend to be a disappointment for us these days.
A lot of Granny rubbed off on my wife, so restaurants tend to be a disappointment for us these days.