Food Hell
- Thread starter gingergundog
- Start date
Associate
I went on french exchange as a kid and stayed in a rural farm. Multitude of organs produced and politely sampled that week. The only thing that really set the hairs at the back of the neck standing up was a sausage made out of pig snout. Was like chewing on a load of chicken knee gristle. Mother of the family asked if I liked it and politely nodded my head. So she loaded up my plate... This was a life lesson in always being honest with people!
Associate
Peas. Peas are just the worst.
Also mussels, probably the most overrated/overpriced food around.
Also mussels, probably the most overrated/overpriced food around.
They're about £4 a kilo, I can't think of a cheaper seafood.
Associate
Been to any restaurants lately?
Soldato
I haven't.
Permabanned
He's a chef, and works in one. So I would presume so.
We all know restaurants overcharge you for food, he's obviously talking about buying from sellers online, or fish shops in the high street.
£3.50 here for 1kg: https://bunningsfish.co.uk/product/1kg-mussels-in-the-shell/
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Soldato
I often buy them for home cooking and have no issues buying them in UK restaurants as the price is usually pretty decent.
As above, the guys a chef
Soldato
Peas and red sauce is a banger of a dinner!
Soldato
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Tempura aubergines work really well too if you don't like the texture but do like the flavour., not exactly healthy though.
Soldato
Gotta ask, was the chicken knee gristle your starter?
I'd be stuck for a comparator myself.
Soldato
Got caught in the rain in Italy years ago, dashed into a restaurant and as it was empty they let us dry off and gave us some free tempura battered courgette flowers.
Absolutely delicious.
Caporegime
That’s like asking Jeremy Clarkson if he’s been in cars lately
Associate
Apologies, I didn't mean to ruffle any feathers.
But this is exactly my point. If a restaurant is serving what like 300-400 grams in a portion and then selling at £12 a bowl with a basic white wine and butter sauce it seems quite expensive. Which is why I'm guessing they throw in fries for value.
Generally speaking restaurants aim for a food cost averaging around 25% of what a dish sells for, when you cost a dish you have to factor in every ingredient.
Remember you have rent, utilities, wages, insurances, advertising, cleaning supplies, hardware, repairs, wastage and so on as well.
400g Mussels - £1.60
White cooking wine 50ml ish - £0.15
Shallot - £0.08
Garlic - £0.04
Butter 15g - £0.12
Fries - £0.33
Cream - 50-60ml - £0.20
Garnish (lemon/parsely etc.) £0.10
£2.62
25% cost would mean selling for £10.48 + VAT which is £12.58.
It's pretty much bang on what cost needs to be for somewhere to make profit.
Associate
Well you know what it's like when you eat a chicken thigh that has been poorly butchered and you get the bit of cartilage in your mouth. Makes me gag now
Soldato
Honestly, can't say I do, I must have done surely though.
Then again not the biggest fan of leg and thigh, don't mind them but always been a bigger breast fan. In all walks of life to be fair.
Soldato
Broad beans, just can't stand them for some reason. And I love all other beans.