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/ck/ - Food & Cooking

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15016596 No.15016596 [Reply] [Original]

why do "fancy" restaurants spend so much on ingredients if they're just going to serve microscopic portions like this?

>> No.15016609

They don’t, they use the exact same supply chains that everybody else does. Fancy restaurants have the exact same grades of meat and quality of produce that your local store has.

>> No.15016620

Also, dishes like that are usually a part of a prix fixee menu where you get upwards of a dozen plates over the course of the meal.

>> No.15016625

>>15016596
That's just money laundering.

>> No.15016640

>>15016609
That's not fully true, and even where it's true, it is often misleading. Like sure, such and such "fancy" restaurant may order from Sysco just like the greasy spoon or prison cafeteria, but they're usually not ordering the same things.

>> No.15016650

>>15016640
Ah, yes, I hear if you can prove that your restaurant charges over a certain amount per customer, retailers are obligated to allow you to purchase the mythical Grade AAA reserved eggs.

>> No.15016651
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15016651

>>15016596
>the REASON they serve these portions is BECAUSE they spend so much on these ingredients

>fucking DUH

>> No.15016663

>>15016596
because you're eating 10 or more courses of that size, it adds up

>> No.15016686

>>15016650
Yes, because that pretentious hipster place is definitely ordering Sysco eggs and not "locally sourced vegan organic eggs" that they get for $2/dzn and upcharge 10x for. Just like the local pizza place is ordering Parmigiano-Reggiano to grate and put in their shakers.

It's almost like many distributors are just that, distributors, and they carrying a very wide selection of brands at varying qualities and price levels to suit the needs of different customers.

>> No.15016700

>>15016686
a lot of the fancy places buy their own ingredients locally yeah, but it's no different than the shit than ends up at local stores. it's the same farmers

>> No.15016706

>>15016700
Jesus fuck you're thick. I've never said that what they get their hands on is stuff no one else can, just that even when they use the same supply chain, they're not necessarily getting the same shit everyone else is getting. Others could choose to get the same stuff, but they don't. Supply chain isn't the important bit here.

>> No.15016716

they serve like 12 courses, it's for tasting, not a meal

>> No.15016991

>>15016706
eggs!? really?

>> No.15017061

>>15016991
and now we see pathetic attempts at being sardonic to save internetface.

>> No.15017079

>>15017061
what ingredients are so different? it's the same spinach, romaine, green onions, whatever. all of the produce will be the same for the most part. main difference will be how much effort they put into food prep. this wasn't an argument about that.

>> No.15017090

>>15016716
This

>> No.15017198

>>15017079
...you don't seem to be aware that even if you buy directly from a farmer, there are grades of quality for all of those items. The only exception may be factory farms, but what happens with them is that specimens outside of the standard are used in other products where they aren't presented to customers whole (stuff like canned soup/sauces/etc).

Yes, there's some basics that most places aren't going to spend a premium to get the higher grades of stuff, even higher end restaurants, but that's not nearly the huge percentage of ingredients you seem to think it is. Veggies have a pretty high range of variability (when viewed by percent difference and not absolute difference) in price by source/quality, in some cases far higher than meats which have huge swings in price between the high end and low end.

Yes, what's done with it makes most of the difference, but generally, your better places will be buying better ingredients. May not be a ton better or better in ways that you may not care about (like russets that come in a consistent size and shape), but better in some measure.

>> No.15017252

>>15017198
there's a bbq place in my hometown that sold baked potatoes the size of a dinner plate. I don't even know where you find ones like that. I might try to get one again if I'm ever near there