(06-06-2017 08:41 AM)Teflon1 Wrote: Why are you eating well done burgers? That's like eating a steak well done with ketchup. Might as well have your mom cut it up for you, too.
I believe Goldin Boy is black. Black people are terrified of eating pink meat.
P.S. cultural observation, not race trolling
Black people are trained by other black people from young to eat meat ALWAYS well done or else you'll get sick. The amount of bullshit ive heard about this meat thing is ridiculous. I just let it be at this point.
In my late teens/early 20s I worked at a restaurant and finally decided to try medium and medium well (despite other blacks telling me not to) and no longer order well cooked beef. Its much better when its not burnt.
HA!
More often than not, these are the same ones that only eat fried rice/noodles, teriyaki stuff, or tempura if they somehow end up invited to a Japanese restaurant. If it were always up to them, they would have never gone. If you order raw sushi, they gasp and tell you that you will get sick or have diarrhea.
I once had to work with this black girl from lil ol Beaumont, Texas that was so country, that now that she was in Houston for the first time with her boyfriend, she wanted to take him to a high end steakhouse for a present or celebration. She bugged me and other dudes for over an hour about what places to go to. Everyone was grinning because she sounded like Clementine from the plantation still buzzing off seeing a skyscraper for the first time in her life. All us brothers knew it was going to be a epic once she gets there. Somehow, someway.
She goes to one we recommended and comes up to us Monday morning pissed off. She tells us that the steak they had was not that impressive at all. We laughed and she asked us why we are laughing at her. One guy asked her how did she order the steak. She says well done of course! She then said, "Those steaks tasted the same as the ones we cook at home but cost 100 dollars, except it had no seasoning and was dry!" "I wasn't impressed at all!" We laughed at her country ass the entire afternoon and made her angry.
One brother was silly enough to try and explain to her that they were not supposed to eat a well done steak and he tried breaking it all down for her. Then came up to all of us and asked us each if we like our steaks medium rare, then she proceeded to call us "Y'all just some nasty men!".
Good times I tell ya. I actually miss laughing at that crazy girl sometimes.
(06-06-2017 08:41 AM)Teflon1 Wrote: Why are you eating well done burgers? That's like eating a steak well done with ketchup. Might as well have your mom cut it up for you, too.
I believe Goldin Boy is black. Black people are terrified of eating pink meat.
P.S. cultural observation, not race trolling
Black people are trained by other black people from young to eat meat ALWAYS well done or else you'll get sick. The amount of bullshit ive heard about this meat thing is ridiculous. I just let it be at this point.
In my late teens/early 20s I worked at a restaurant and finally decided to try medium and medium well (despite other blacks telling me not to) and no longer order well cooked beef. Its much better when its not burnt.
HA!
More often than not, these are the same ones that only eat fried rice/noodles, teriyaki stuff, or tempura if they somehow end up invited to a Japanese restaurant. If it were always up to them, they would have never gone. If you order raw sushi, they gasp and tell you that you will get sick or have diarrhea.
I once had to work with this black girl from lil ol Beaumont, Texas that was so country, that now that she was in Houston for the first time with her boyfriend, she wanted to take him to a high end steakhouse for a present or celebration. She bugged me and other dudes for over an hour about what places to go to. Everyone was grinning because she sounded like Clementine from the plantation still buzzing off seeing a skyscraper for the first time in her life. All us brothers knew it was going to be a epic once she gets there. Somehow, someway.
She goes to one we recommended and comes up to us Monday morning pissed off. She tells us that the steak they had was not that impressive at all. We laughed and she asked us why we are laughing at her. One guy asked her how did she order the steak. She says well done of course! She then said, "Those steaks tasted the same as the ones we cook at home but cost 100 dollars, except it had no seasoning and was dry!" "I wasn't impressed at all!" We laughed at her country ass the entire afternoon and made her angry.
One brother was silly enough to try and explain to her that they were not supposed to eat a well done steak and he tried breaking it all down for her. Then came up to all of us and asked us each if we like our steaks medium rare, then she proceeded to call us "Y'all just some nasty men!".
Good times I tell ya. I actually miss laughing at that crazy girl sometimes.
For all the chicks I've turned out sexually, my proudest moment is turning out a black chick steak-ually. I did slowly and with prime rib. Now that chick loves medium rare steak to this day.
(06-06-2017 08:41 AM)Teflon1 Wrote: Might as well have your mom cut it up for you, too.
Nah, I'll have your mom to cook it and cut it up for me in lingerie(unless she's over 50).
Quote:Why are you eating well done burgers?
Because I want to, obviously.
Quote: That's like eating a steak well done with ketchup.
Wrong. The steak is all from the same animal.
Your ground beef was mixed in a vat with ground meat from several other animals. If one of the animals was contaminated, guess what after being mixed with the beef of 9 other cows the entire batch will be. This isn't an issue with steak. The likelihood is small but I'd rather not take the risk.
I only recognize 3 levels of steak: Rare, medium, and hockey puck. If you need a condiment on your steak, then your marinade is garbage and you're wasting meat.
SICK burn, bro! My mom's 60.
Quality, well cooked steak doesn't need condiments. Agreed, nobody should be eating well done steak with ketchup. Anyone who does that is a man-child who cannot be trusted.
(This post was last modified: 06-07-2017 11:20 AM by Teflon1.)
06-07-2017 11:20 AM
The following 1 user Likes Teflon1's post:1 user Likes Teflon1's post Fortis
TheOllam
Chubby Chaser
Posts: 429
Joined: Jan 2016
Reputation: 29
(06-06-2017 09:05 PM)Goldin Boy Wrote: I only recognize 3 levels of steak: Rare, medium, and hockey puck. If you need a condiment on your steak, then your marinade is garbage and you're wasting meat.
I eat my steaks blue.
I'm the King of Beijing!
06-07-2017 11:49 AM
The following 1 user Likes Suits's post:1 user Likes Suits's post Goldin Boy
As weird as it sounds, I think diversity is the reason for this decline. As previously mentioned millennials like to dwell in cities where there are more ethnic restaurants. Nothing shows you're more pro-diversity than your love for exotic cuisine.
(06-06-2017 01:56 PM)Zelcorpion Wrote: There is a funny book about the black upper class which even existed more than 100 years ago. Those guys you see studying next to Booker T Washington in the history books? Some of them have left lower class 3-4 generations ago.
I don't believe in racial taste buds, but there is certainly a class and culture conditioning.
Could you elaborate? I've never heard of anything like this. I didn't know there were black upper class that far back.
06-08-2017 04:55 PM
PuppetMaster
Recovering Beta
Posts: 220
Joined: May 2017
Reputation: 0
(06-06-2017 08:41 AM)Teflon1 Wrote: Why are you eating well done burgers? That's like eating a steak well done with ketchup. Might as well have your mom cut it up for you, too.
I believe Goldin Boy is black. Black people are terrified of eating pink meat.
P.S. cultural observation, not race trolling
It's the truth.
I eat mine medium rare, but when it comes to burgers, medium well or well done is just OK. No one, white or black freaks out over burger temperature. Steaks and Prime Ribs being well done? That's when shit gets sad and reeks of low class. Alot of blacks do this due to a lack of exposure. When you dine with wealthier people, travel alot, get good mentoring, etc. you tend to become alot more open minded to things and discover why people around the world eat that beef medium rare.
Even with all that, Lebron James still eats his well done and has the restaurant cut it up for him before bringing it out. Even he refuses to step outside his box despite his exposure.
Thanks, never knew this. I'm certainly not wealthy, well-traveled, or particularly "exposed" but I can't imagine intentionally ordering a well-done anything, even burger. Doesn't taste like anything.
Learn something new every day I suppose
You were exposed enough from whatever your background is, to know that there is more flavor in a medium-rare/medium well steak, not to order it well done or burnt.
When I was in my early twenties, I joined a car club that only had 2 black guys in it, including myself. They were not all white either, but maybe 65% of them were. These dudes liberal or conservative, had more exposure to many things that I just did not have the benefit of. Some of them came from similar income levels I came from and they still knew things I did not.
They broke me up from ordering well done steak. They told the waitress not to bring that shit out, and bring the steak medium rare and a particular bottle of wine and a specific pale ale.
That night I found out that I was a supertaster (tastebud count) and that well done steaks indeed have much less flavor than fully cooked one. They taught me how to pair drinks with food and all kind of culinary related things. Someone had take the time to mentor me (they did) but I also had to be open minded enough to try it as well. I have taken many wine classes since then, including some from Black men that are certified and licensed wine experts.
Women of many races, won't eat med rare beef either, so if you take into account men raised by women, like LeBron, they are not going to be exposed to men egging them on to eat beef like a man.
Some poorer black folk put too much salt and seasonings on stuff, but not too many of them are going to use temperature gauges, select optimal vegetables (asparagus etc.), portobellos, pick the appropriate table wine, scotch whiskey, cognac, etc. They are not going to smoke their BBQ meat with wood (unless they are from Texas or Kansas, etc), they will grill it over charcoal and call it BBQ when it's technically not. They probably burn some of the meat till it's tough as a shoe, and just drench it with BBQ sauce to cover up the wack flavor. They mean well, just don't know what they are doing or they are just working with what they know.
As funny as it is sometimes to see that, it just is what it is. There are plenty white folks that cannot even boil water, so the issue really isn't all that race related to begin with.
What else did they teach you? I'm really interested in this as well. Apparently, I've been eating my meat wrong too.
A few people mentioned in the thread that they didn't think Tinder was a big deal.
I'd like to defend what I said in my original post:
I should have been more specific, but you probably don't need to permanently get rid of that many customers to seriously hurt casual dining. The profit margins are so low for that industry (3 to 4% from what I'm reading) that you probably don't need to lose 45% of your customers. I'm guessing 10% is enough. And at least around DC, they've definitely lost that 10%. Not to mention a 10% that disproportionately buys their highest margin item, booze.
(06-08-2017 06:47 PM)beta_plus Wrote: A few people mentioned in the thread that they didn't think Tinder was a big deal.
I'd like to defend what I said in my original post:
I should have been more specific, but you probably don't need to permanently get rid of that many customers to seriously hurt casual dining. The profit margins are so low for that industry (3 to 4% from what I'm reading) that you probably don't need to lose 45% of your customers. I'm guessing 10% is enough. And at least around DC, they've definitely lost that 10%. Not to mention a 10% that disproportionately buys their highest margin item, booze.
So you're saying that Tinder has taken away 10 percent of casual dining's customers because...why exactly?
A beta on tinder who thinks taking a girl to a dinner date is a good idea is gonna do that anyway
A game aware guy who isn't gonna take a girl to a dinner date and instead invite her over to fuck is gonna do that anyway.
Tinder is not the determining factor there, game is.
So it's actually game that's killing TGIChillbees.
If that sounds stupid it's because it is
(This post was last modified: 06-08-2017 11:14 PM by Rhyme or Reason.)
(06-06-2017 01:46 PM)TigerMandingo Wrote: Personally, I prefer a little pink in my chicken as well, which freaks most people out because they've been conditioned to believe that pink = undone. But I find it's more juicy if I pull it out of the oven a little earlier and let it rest.
I dunno, chicken has kind of a rubbery texture when it isn't cooked through fully. I get pretty good results roasting a whole chicken even making sure it hits 165 with the meat thermometer. Skinless breasts can definitely get dry as hell though if I forget to put them in a marinade.
I agree with this. Pink in the middle is fine for beef, but fully cooked chicken has a better texture and flavor. Undercooked chicken has that rubbery feel, which has an even worse part somewhere in the middle that's slighty cool, and definitely slimy. Yuck!
I'm the tower of power, too sweet to be sour. I'm funky like a monkey. Sky's the limit and space is the place!
-Randy Savage
Most of these places are trash, but I'm not gonna lie, I like Buffalo Wild Wings every once in a while. I'll go on Tuesdays when the traditional wings are 50% off.
(06-08-2017 11:23 PM)TigOlBitties Wrote: Most of these places are trash, but I'm not gonna lie, I like Buffalo Wild Wings every once in a while. I'll go on Tuesdays when the traditional wings are 50% off.
This should probably be posted in the unpopular opinions thread, but I'm a big fan of Buffalo Wild Wings and TGI Fridays.
(06-08-2017 11:36 PM)Araveug Wrote: hey guys, is eating boneless wings at wild wings beta?
Yes, I only eat so-called "wings" at 4-star Michelin restaurants (but in-bone wings, not "boneless"--boneless wings are just chicken fingers), because three-star Michelin restaurants are for betas.
Meanwhile, my HB10 date is waiting for me to finish up as she's drinking water, because I don't buy appetizers nor drinks for girls.
While I agree with most of the points that were laid out (e.g. chain restaurants offering shitty food, shrinking middle class, black people order well done steak) I haven't seen the issue of labor costs being brought up. There's a huge disparity in the viability of restaurants due to the "tip adjusted wage" that certain states have. States like Georgia and Texas only require employers to pay their servers $2.13/hr and then only bump them up to the federal minimum wage if their tips don't cover the difference. In areas like Southern California where I'm at, servers make at least $10/hr before tips are factored in. This is quickly being bumped up to $15/hour by 2020.
Franchisee operators are already getting squeezed by usually paying over-market prices on required ingredient purchases from their corporate overlords, plus dealing with shifting demographics and tastes away from their concepts, not to mention the thin margins and stiff competition from all sides. Now that more states are adopting $15/hr minimum wage policies - especially where servers aren't paid tip-adjusted wages - it's going to become untenable to run these types of restaurants. Quick service and very small mom & pop shops that are family run with a minimum of payroll seems to be the likely inheritors to this niche.
These restaurants are losing money because tastes are shifting more generally. Nobody is going to pay $15 for some reheated chicken dish.
More generally, they're just awful places to go. My friend and I went to an Applebees to drink a few weeks ago, for whatever reason. Their beer tasted like yeasty water and the "mixed drinks" were questionable.
If you're not fucking her, someone else is.
06-09-2017 12:58 PM
The following 2 users Like Truth Teller's post:2 users Like Truth Teller's post SamuelBRoberts, TravelerKai
TravelerKai
Innovative Casanova
Posts: 7,390
Joined: Jun 2014
Reputation: 281
(06-09-2017 12:58 PM)Truth Teller Wrote: These restaurants are losing money because tastes are shifting more generally. Nobody is going to pay $15 for some reheated chicken dish.
More generally, they're just awful places to go. My friend and I went to an Applebees to drink a few weeks ago, for whatever reason. Their beer tasted like yeasty water and the "mixed drinks" were questionable.
I have problems with this as well.
Sometimes when you want to have an after work drink with a client, work buddy, business partners, etc. you get watered down drinks at the bars of many of these types of restaurants.
Problem is, you don't exactly want to take your guest over to a legit bar or lounge bar either. Sometimes those places are not appropriate to take a guest, but on the other hand, no one at the table likes the drink they got or it's so-so, which is not good for first impressions or whatever.
The obvious solution is to go to higher end restaurants, but that backfires or doesn't always fit either. Sometimes even if you are the one footing the bill for it, it can still give the wrong impression.
When it comes to beers, always ask for a bottle, but for whiskey and mixed drinks, they will either cut you on the amount, put ice or water inside, water down the coke, or use the really cheap shit.
It's really sad when you ask for a Tall and a Double, and the glass is still small and the drink is still weak. Next time go down the street to a competitor and it is still the same. They know their competitors do the same shit. Just can't win.
(06-09-2017 12:15 PM)booshala Wrote: While I agree with most of the points that were laid out (e.g. chain restaurants offering shitty food, shrinking middle class, black people order well done steak) I haven't seen the issue of labor costs being brought up. There's a huge disparity in the viability of restaurants due to the "tip adjusted wage" that certain states have. States like Georgia and Texas only require employers to pay their servers $2.13/hr and then only bump them up to the federal minimum wage if their tips don't cover the difference. In areas like Southern California where I'm at, servers make at least $10/hr before tips are factored in. This is quickly being bumped up to $15/hour by 2020.
Franchisee operators are already getting squeezed by usually paying over-market prices on required ingredient purchases from their corporate overlords, plus dealing with shifting demographics and tastes away from their concepts, not to mention the thin margins and stiff competition from all sides. Now that more states are adopting $15/hr minimum wage policies - especially where servers aren't paid tip-adjusted wages - it's going to become untenable to run these types of restaurants. Quick service and very small mom & pop shops that are family run with a minimum of payroll seems to be the likely inheritors to this niche.
Wage costs are factored into the disposable income of the population. Switzerland has a very high wage structure. Waiters make roughly 30$-40$/hour, usually 30$ without tips. The people generally tip less, because the basic wage is so high.
And Swiss restaurants are often full or were full most of the time until recently - cinemas were often bursting, because everyone had plenty of disposable income. Also restaurants are 3 times as expensive than in the US.
Whatever is costing so much, it is not the wages which haven't made any move up in decades on net terms. Food should cost more, because the food is so criminally cheap do to perverted feed-lot methods, pink slime and hundreds of ingredients that are banned in the EU. My take is that this not healthy. It is better to have more expensive food, higher wages of all industries, lower wages for CEOs and lower profit margins - and of course restaurants would be more expensive, but more people could afford it.
This is no coincidence - the general profit margins for owners are similar.
If you divert the disposable income to the 0,01 to 0,001%, then those guys are not going to eat steak for 200 workers each.
Hanauer mentioned it in his talks - his consumption does not rise when he makes another 100 mio. $, but the consumption of the bottom 80% would rise tremendously if they made 100 mio. $ more.
06-09-2017 02:48 PM
The following 3 users Like Simeon_Strangelight's post:3 users Like Simeon_Strangelight's post debeguiled, TravelerKai, DJ-Matt
Home
RooshV.com
Search (Via Forum)
Member List
![[-]](images/collapse.gif)
The following 12 users Like TravelerKai's post:
![[Image: hqdefault.jpg]](https://i.ytimg.com/vi/3BGH2a_osJI/hqdefault.jpg)
![[Image: you-know-what-im-just-gonna-go-ahead-and...446166.png]](https://pics.me.me/you-know-what-im-just-gonna-go-ahead-and-say-18446166.png)
![[Image: CEO_pay_v._average_slub.png]](https://upload.wikimedia.org/wikipedia/commons/4/4f/CEO_pay_v._average_slub.png)
