Red Mosquito

Is queso dip just a Texas thing? It's everywhere here, but if you try to order it in California or something, you just get confused looks.

Are you a world class chef? j/k we don’t care about that anymore.

Are you woke AF? Nice! Here’s your trophy.

The Seattle Times wrote: The James Beard Foundation, known as the Oscars of the food world, has retooled its selection criteria to include a social justice commitment

BurtReynolds wrote:Is queso dip just a Texas thing? It's everywhere here, but if you try to order it in California or something, you just get confused looks.

it's definitely more well-known in TX/OK, maybe even AR, MO too. after living in OK for a few years, I went to Chicago with some friends here, and asked for queso at a tex/mex place. after i explained what it was the server brought out a ramekin of barely melted shredded cheese.

dad wrote:

BurtReynolds wrote:Is queso dip just a Texas thing? It's everywhere here, but if you try to order it in California or something, you just get confused looks.

it's definitely more well-known in TX/OK, maybe even AR, MO too. after living in OK for a few years, I went to Chicago with some friends here, and asked for queso at a tex/mex place. after i explained what it was the server brought out a ramekin of barely melted shredded cheese.

At least they had ramekins!

tragabigzanda wrote:

Bammer wrote:Are you a world class chef? j/k we don’t care about that anymore.

Are you woke AF? Nice! Here’s your trophy.

The Seattle Times wrote: The James Beard Foundation, known as the Oscars of the food world, has retooled its selection criteria to include a social justice commitment

I think it’s a step in the right direction. The mechanics of that industry are completely broken, but no one knows that the future looks like. This vague criteria will hopefully help bridge the gap until more sustainable models prove themselves.

The only two things I really know about the restaurant industry are that you always go to the bar across the street after your shift and never drink on your own turf, and the staff members are generally very horny.

I worked at Red Robin in high school (sit down burger place … not sure how to explain, maybe like a “nice Denny’s” but no breakfast) up at the front desk. Very early on a chick that worked there yanked me into the coat closet behind the desk to make out.

She was Asian by the way.

Bammer wrote:

tragabigzanda wrote:

Bammer wrote:Are you a world class chef? j/k we don’t care about that anymore.

Are you woke AF? Nice! Here’s your trophy.

The Seattle Times wrote: The James Beard Foundation, known as the Oscars of the food world, has retooled its selection criteria to include a social justice commitment

I think it’s a step in the right direction. The mechanics of that industry are completely broken, but no one knows that the future looks like. This vague criteria will hopefully help bridge the gap until more sustainable models prove themselves.

The only two things I really know about the restaurant industry are that you always go to the bar across the street after your shift and never drink on your own turf, and the staff members are generally very horny.

I worked at Red Robin in high school (sit down burger place … not sure how to explain, maybe like a “nice Denny’s” but no breakfast) up at the front desk. Very early on a chick that worked there yanked me into the coat closet behind the desk to make out.

She was Asian by the way.

lol

dad wrote:

BurtReynolds wrote:Is queso dip just a Texas thing? It's everywhere here, but if you try to order it in California or something, you just get confused looks.

it's definitely more well-known in TX/OK, maybe even AR, MO too. after living in OK for a few years, I went to Chicago with some friends here, and asked for queso at a tex/mex place. after i explained what it was the server brought out a ramekin of barely melted shredded cheese.

Ha that's been my experience as well.

Bammer wrote:

tragabigzanda wrote:

Bammer wrote:Are you a world class chef? j/k we don’t care about that anymore.

Are you woke AF? Nice! Here’s your trophy.

The Seattle Times wrote: The James Beard Foundation, known as the Oscars of the food world, has retooled its selection criteria to include a social justice commitment

I think it’s a step in the right direction. The mechanics of that industry are completely broken, but no one knows that the future looks like. This vague criteria will hopefully help bridge the gap until more sustainable models prove themselves.

The only two things I really know about the restaurant industry are that you always go to the bar across the street after your shift and never drink on your own turf, and the staff members are generally very horny.

I worked at Red Robin in high school (sit down burger place … not sure how to explain, maybe like a “nice Denny’s” but no breakfast) up at the front desk. Very early on a chick that worked there yanked me into the coat closet behind the desk to make out.

She was Asian by the way.

Ha that's been my experience as well.

I looked for a thread about chefs and/or the restaurant industry.

Nothing.

I vote for a merge starting with my post from the Seattle Times on this page.

Mods?

Let’s call it: Restaurant Industry Professionals

Except you can leave Burt’s posts about cheese here in this thread

I always avoided restaurant jobs like the plague.

But now you know about all the horny teenage hostesses

i was a dishwasher at a denny's once. foul place.

Everyone knows what a Red Robin is, bammer

E.H. Ruddock wrote:Everyone knows what a Red Robin is, bammer

I wasn’t sure if it was a local thing

E.H. Ruddock wrote:Everyone knows what a Red Robin is, bammer

Now merge this shiz into a new thread

Red Robin is repulsive to me

jfc, this is why we can't have nice things.

BurtReynolds wrote:Is queso dip just a Texas thing? It's everywhere here, but if you try to order it in California or something, you just get confused looks.

I can get queso in the Carolinas