Kitchen Drone here Anonymous 03/27/15 (Fri) 04:15:32 4aac05 No. 1249
Lets talk foodstuffs! What things would you like to see more/less of? Which foods suck?
Anonymous 03/27/15 (Fri) 04:53:21 aca426 No. 1252
My list of requests:
Anonymous 03/27/15 (Fri) 05:10:40 b99659 No. 1253
More Yellow Curry
Anonymous 03/27/15 (Fri) 05:25:02 aca426 No. 1254
More of the chipotle dressing at the salad bar. That shit was the best. Seriously, it was AWESOME.
Anonymous 03/27/15 (Fri) 05:28:34 18610c No. 1255
Please bring back those tostada bowls from like a year or two ago. They were great.
Anonymous 03/27/15 (Fri) 05:29:26 c90507 No. 1256
>>1254 This
getting sick of just having salad as an option, would absolutely love GF options for sandwiches or pizza or something.
Anonymous 03/27/15 (Fri) 07:38:39 f97936 No. 1258
Less heavy entrees, I can only get through half of one of those and it's usually is greasy or has the after thanksgiving dinner effect. I get a little bummed when the side I'd veggies and its soggy in oil.
Anonymous 03/27/15 (Fri) 07:43:40 12d164 No. 1259
More meat
Anonymous 03/27/15 (Fri) 07:55:50 8863c0 No. 1260
WAY THE FUCK LESS MAC. Jesus H. I know it's popular but come the fuck on, some of us aren't mentally six-year-olds
Anonymous 03/27/15 (Fri) 11:47:32 3ba091 No. 1264
>>1260 Don't remove Digimac any more than you do please. I get what this guy is saying, but it's one of the only things you guys make that I actually genuinely enjoy. Pretty much nothing else compares. I'm not saying it's the best thing on earth, but I actually like eating it, which is more than I can say for most of the food you make.
I don't want that to be a put down on you guys, I'm just really picky, and many of the entree meats are good, but I'm forever disappointed with the potatoes , and it sours the meal.
Anonymous 03/27/15 (Fri) 15:06:19 c90507 No. 1265
>>1260 This.
Digimac is fucking disgusting, Use Mozzarella cheese on the pizza instead of fucking cheddar. I feel like sometimes the pizza is undercooked in some places and burnt in others, maybe lower the temperature of the oven?
Anonymous 03/27/15 (Fri) 18:34:27 aca426 No. 1269
Chicken bacon ranch is the best pizza.
Anonymous 03/27/15 (Fri) 23:09:28 0f78c9 No. 1271
- 1000 Island dressing is available at the salad bar, it's just not very popular so we don't often put it out. Ask someone, and we can get you some. French dressing, I'll make the request.
Anonymous 03/27/15 (Fri) 23:13:42 552330 No. 1272
You're awesome for doing this. Any word on the feasibility of more GF stuff?
Anonymous 03/28/15 (Sat) 00:29:24 3a95e1 No. 1274
Next time you guys have a fruit salad put it in one of the small bowls or something. It's too juicy and this is what happened to my burger once I got to it. Still a tasty burger but have the bottom of the bun record by fruit juice isn't great
Anonymous 03/28/15 (Sat) 00:29:42 3a95e1 No. 1275
>>1274 *wrecked not record
Anonymous 03/28/15 (Sat) 01:05:22 aca426 No. 1276
Would it be possible to try to de-grease the pepperoni pizza? Pepperoni is my favorite topping but the pools of grease are just disgusting.
Anonymous 03/28/15 (Sat) 01:38:34 8be80f No. 1277
>>1260 > Also, fuck the guy who hates beans in his chili. In fact I thought there wasn't enough beans. Fuck him for having a pleb taste.
Also I wish you guys kept the chili's ground beef more in chunks.
>spicy It wasn't even spicy. Not even mild. What the hell man? Though massive improvement to the previous batch of chili, but not quite as good as 2012's batches.
Anonymous 03/28/15 (Sat) 01:40:51 8be80f No. 1278
>>1274 Agreed. I also thought the bun wasn't good enough to hold the burger since it more or less disintegrated like that on me as well and I ate the burger more or less without putting it down back onto the plate of fruit juices.
Anonymous 03/28/15 (Sat) 03:55:26 e3440a No. 1285
Please change your baked potatoes recipe. I think they need less milk, and more time in the oven. I had one once and it was like a weird potato sludge inside of a potato skin, I'm not even sure what happened to it.
Anonymous 03/28/15 (Sat) 05:29:36 351836 No. 1286
Big Response:
Anonymous 03/28/15 (Sat) 08:39:26 6280f6 No. 1287
>>1286 Thank you! We are total whores for compliments. Almost literally.
>>1276 Your best bet will likely be dabbing it with a napkin. Pepperoni, cheese, bacon etc (or any foods that are mostly composed of fat/oil) release a LOT of grease when they sit in the wood stone. My recommendation is to get it fresh out of the oven. Please though, feel free to ask us to refresh it if it's getting a little slow and starting to look like cardboard. We'd be more than happy to swap in a new one!
>>1274 Noted, will let somebody know.
>>1256 >>1254 I feel ya you guys. It's super hard when half of our kitchen is a bakery though. I will see how keen our friends in the flour-dungeon feel about doing more mousse and GF granola-ish type things they could do.
Thanks again for the feedback you guys!
If there's anything you REALLY REALLY want us to serve though, let us know. Get your friends to let us know. The more people bugging more of us about stuff, the more likely we'll be able to get things past the protests of our managers.
Anonymous 03/29/15 (Sun) 02:18:05 b99659 No. 1291
Soda drink dispenser guy again.
Anonymous 03/30/15 (Mon) 00:55:35 9151af No. 1320
Could we get free fountain drinks for finals week like last semester, or was that a one-time deal?
Anonymous 03/30/15 (Mon) 19:30:51 aca426 No. 1344
>>1249 Please please PLEASE keep the coffee machine full of large cups. When it runs out it gives you a small cup instead of telling you it's out of large cups.
I've been screwed out of so much money thanks to the machine trying to Comair me out of a larger cup of coffee/cocoa.
Anonymous 03/30/15 (Mon) 19:35:33 c2cc4c No. 1345
>>1344 Making "comair" a verb is probably the greatest thing to come from this board to date. Totally going to start using that in my daily life.
Anonymous 03/31/15 (Tue) 00:35:59 aca426 No. 1359
>>1291 Ditto on the tip jar thing. I'm biased cause I work at a food stand and as a food runner at a restraunt plus my moms a waitress and dad a bartender, so I have big empathy for food service workers, but you guys deserve tips, you guys all genuinely care about making the cafe the best t can be and its rare to see that. I would tip the hell out of you guys
Anonymous 03/31/15 (Tue) 03:54:50 f1f0e7 No. 1366
>>1274 Entree doesn't give a shit about food quality except for the new guy
Anonymous 03/31/15 (Tue) 03:59:35 f1f0e7 No. 1367
>>1265 The oven in the kitchen is a finicky bitch. It has two temperatures, the one in the "stone" or the base of the oven, and the air temp. The air temp is usually fine, but heavy use between the sandwhiches, rapid fire pizzas, and/or whatever the hell Claude is cooking causes the stone temp to drop rapidly. This change in temperature unfortunately affects the quality of the pizza, and that's why you see inconsistencies in the pizza quality. Also having different cooks making the pizza has a difference, everyone has their own style.
Anonymous 03/31/15 (Tue) 07:56:53 8be80f No. 1375
>>1367 Is that way the pizzas ahve been looking awful lately?
Anonymous 03/31/15 (Tue) 16:32:24 c90507 No. 1384
>>1367 Alright that explains why the pizza gets worse as the day goes on. Seriously by the end of the day it's basically raw dough with a burnt outer crust.
Anonymous 03/31/15 (Tue) 21:30:23 f990e5 No. 1393
>>1384 What time of day, specifically? I know the lunch guy has been trying to get them crispier. Another issue is freshness. They really don't hold all that well on the hot plate. We try to rotate and not let them sit around too long, but even ten minutes will start to dry out the toppings, making them oilier.
Just want to make sure I'm passing it along to the right people, so let me know what time and we'll see what we can work out.
Anonymous 04/01/15 (Wed) 18:07:28 7181d1 No. 1418
Real Talk: Thanks to whoever made the two tofu sandwiches (I think it was the asian guy with the glasses) for my friend and I last night. I get that the kitchen staff doesn't exactly like the whole vegan thing but my friend really liked it and while I'm not too fond of tofu, the quality of the sandwich made our lunch date alot better than it could have been for a non-vegan like me. So thanks, man.
Anonymous 04/04/15 (Sat) 01:19:22 7181d1 No. 1531
Whoever made the pizza today: it wasn't actually too bad. Better than typical digimac.
Anonymous 04/04/15 (Sat) 23:05:56 aca426 No. 1594
Proper portion sizes. Half a plate of mashed potatoes or the ridiculous amount of egg in the breakfast burritos is horrible, as far as diets go. Let's be honest, most students here sit around all day, and many have never had to plan meals before they left mom's table to come here. It's building bad habits that are going to lead to health problems later in life. I understand we are too cheap to get a nutritionist on staff, but can we try to get people to be healthy?
Anonymous 04/05/15 (Sun) 01:39:19 8be80f No. 1640
>$8.50 for a chili dog
Anonymous 04/05/15 (Sun) 01:57:17 9151af No. 1650
>>1640 Because it's in the entree spot. DUH.
Anonymous 04/06/15 (Mon) 17:53:59 c90507 No. 1687
>>1640 >Chili on a hotdog How is this acceptable?
Anonymous 04/06/15 (Mon) 21:25:35 e3440a No. 1695
>>1687 it's called a chilidog, idiot, and Sonic the Hedgehog fucking loves them so you better respect the goddamn chili
Anonymous 04/06/15 (Mon) 21:55:03 c2cc4c No. 1696
>>1687 You are a horrible human being. Chilli dogs are the pinnacle of human advancement.
Despite that, $8.50 is much too much for a fucking chilli dog.
Anonymous 04/07/15 (Tue) 01:49:28 8863c0 No. 1697
In other chili news, today's specialty pizza was the shit. More like that, kitchen bros!
Anonymous 04/07/15 (Tue) 07:25:32 9151af No. 1704
>no nachos >pizza with nacho cheese, beef, green onion >and goddamn curly fries
Anonymous 04/07/15 (Tue) 07:27:00 9151af No. 1705
>>1695 I think you have me mistaken for someone completely different
Blonic.jpeg
Anonymous 04/07/15 (Tue) 16:16:10 aca426 No. 1707
Look, I get that on Friday night you guys want to go home, but could you PLEASE update the kitchen hours posted? I keep showing up 6-6:30 only to find out I can't get any dinner, and I know a handful of classes go from 6-9:00 on Friday evenings, with one break at 7 or 7:30
Anonymous 04/09/15 (Thu) 07:29:27 552330 No. 1754
The mashed potatoes with chilies in them were damn good. More of that shit please.
Anonymous 04/10/15 (Fri) 03:30:29 8be80f No. 1779
>hearty soup
Anonymous 04/10/15 (Fri) 19:45:29 aca426 No. 1796
>>1779 Anyone else notice that the free carrots say "Best if used by Feb 20 15"?
Anonymous 04/11/15 (Sat) 01:27:58 aca426 No. 1804
>>1796 Explains quite a bit
Anonymous 04/13/15 (Mon) 01:01:06 4aac05 No. 1839
OP here again. Haven't been online in a while so I'm getting caught up again.
>>1344 The coffee machine is subcontracted. We don't have access to it. I can bring it to Sara's attention and see if we can have them come more often to keep it stocked though.
>>1366 Hahahahahahaha! They're just mentally challenged. That's why they are always smiling and look half asleep!
>>1640 It's not, you're 100% right. I will see if we can get another price-point set for those types of meals.
>>1594 If you are on a diet, I hate to be "that guy", you probably shouldn't be eating restaurant food. Th salad bar is always open. As far as Entree goes, there's always a protein, a starch, and a vegetable or fruit option.
I COMPLETELY agree with your assessment of the coffee though. Instant coffee is better imo.
I'll make sure somebody is cleaning the outside portion of the machine though, even if I have to do it myself.
Once again, I SUPER appreciate all the positive feedback AND the honest criticism. It helps keep things in perspective.
Anonymous 04/14/15 (Tue) 03:05:22 c90507 No. 1862
Today's pizza was pretty dank. Sirracha meme sauce AND Tendies? EPIC!
Anonymous 04/14/15 (Tue) 07:38:44 8863c0 No. 1865
>>1862 This. Definitely gonna have a case of the fire shits tonight though.
Anonymous 04/15/15 (Wed) 16:47:22 aca426 No. 1925
>>1839 Who said anything about a diet? It's possible to want to eat healthy and not be on a diet.
Anonymous 04/15/15 (Wed) 20:00:13 9151af No. 1934
>>1839 You can't seriously pull the 'don't eat restaurant food every day' card. You are a school cafeteria, not a food court at a mall. Students have almost no choice where they eat with constrained class schedules if they don't have a car, which must don't, and you're saying that their easiest option has little obligation to offer healthy choices other than a grungy salad bar.
Anonymous 04/16/15 (Thu) 04:10:00 4aac05 No. 1962
>>1934 ~~Wants choices
~~No, not THOSE choices, OTHER choices
We are totally open to suggestions. Feel free to list some options for food that fall under these catagories;
~More than a few people like it, meaning we can sell it.
~It's a healthy option that isn't already on the Salad Bar
In other news, the coffee vending machine has been cleaned. (and should never have reached those levels of funk, sorry)
Anonymous 04/16/15 (Thu) 07:17:53 8be80f No. 1966
>>1962 I seriously hope you guys got them to fix the machine from going large? Hahaha, have a small since it's out of large cups ;)
Anonymous 04/16/15 (Thu) 09:35:17 477505 No. 1970
>>1962 Uhm. What the *hell* was with that crepe? I mean, I can't ignore the creativity involved, but, hot damn.
Anonymous 04/17/15 (Fri) 04:36:43 8c5a15 No. 1983
>>1962 I never said I don't like the food, I just think healthier portion sizes would be nice. A half plate of sauced noodles and breaded chicken was a lot today, for example.
Anonymous 04/17/15 (Fri) 05:13:56 c2cc4c No. 1984
>>1983 …Everyone else complains about the food costing too much money, and you're saying you wish there was less of it? dafuq
Anonymous 04/17/15 (Fri) 20:29:03 aca426 No. 2018
I see there's actually a GF dessert today and I'm about to go try it. Thanks, anonymous kitchen drone. I appreciate it!
Anonymous 04/17/15 (Fri) 21:33:30 2af562 No. 2022
It's so weird running into a drone out of school. Even weirder when you run into one out of school and at your own job. Rang up one of them like twice last week (not specifying who or where) and I didn't recognize the person at first out of drone uniform, It was pretty cool afterwards though and now we both joke about it. Thanks for being awesome!
Anonymous 04/19/15 (Sun) 00:30:07 c877d7 No. 2051
>>1984 knows whats up. I'm fine with over sized portions cause I could box them up and eat them later in the evening… you don't have to eat everything on your plate at once! It really helped me save time and money on dinner. In fact some of you kitchen staff might actually remember me constantly asking for takeout boxes last year, I hope that wasn't annoying. I'm fine with smaller portions for less money or what we currently have, just please don't drop portion size for the entree by itself. That would be the worst of both options.
Anonymous 04/19/15 (Sun) 04:15:18 e3440a No. 2055
>>1983 Then don't fucking eat it all, or save it for later, or just ask them to serve you less you fucking retard. Jesus christ. Are whiny dumbasses like you the goddamn reason that it costs 9 dollars for a medium sized meal?
I stopped eating at school when they increased the cost of food while also reducing portion sizes. Fuck that, I need to eat for $10 or less a day, and I work out. I don't have time for this fucking 5 star restaurant portion sizes in conjunction with high costs.
Also what the FUCK are "healthier" portion sizes? You mean less food? That's a dumb way to look at things. I eat a lot of food because I exercise, that doesn't mean that I eat "unhealthy" portion sizes. Don't try to hide your lack of nutritional understanding under the guise of "healthy eating" or some garbage. Just be honest and say you want to pay more money for less food.
Anonymous 04/19/15 (Sun) 04:17:08 e3440a No. 2056
>>1962 One of my favorite meals you guys ever sold was the taco bowl thing. It was just a great big heap of beans, rice, meat, and lettuce (and whatever else we wanted to add). For people who work 8+ hours straight at school, a big fuckin meal like that was great, since it kept you going all day.
Anonymous 04/21/15 (Tue) 19:08:36 aca426 No. 2105
Specialty sandwich 4/21: cheese bro.
It was pretty excellent. The cheesy textures plus the crunchy bread was delicious. However, i do think there is an excessive amount of breaded ingredients: regular chicken would probably work better IMO. The marinara was really good, but maybe a bit thick. 8/10
Anonymous 04/24/15 (Fri) 02:33:35 51384c No. 2121
Flour dungeon checking in.
To the GF crowd: while we have the technical expertise to do gluten free, we regret to state that as far as bread goes we cannot make it ourselves as the clean up is far too labor intensive. Our flour really gets used all over the place. On top of that our ventilation just isn't up to par for the task either. That being said, we do plan on approaching our vendors about possibly supplying us loaves to be used on the deli line. Should that prove fruitful, perhaps we can move on to some pre- made pizza doughs. Your concerns are not being overlooked; I, myself, am lactose intolerant, so I too fight a similar fight.
As for the coffee, we bakers rely on it as a life source as potent as the sun. Ours truly is a travesty. After much experimenting, we have found that diluting it 20-30% helps. It's not great, but it's a minimalist action that will make it better.
We too are always open to requests within reason. We have a wide range of experience and love a chance to try new things.
Baker out.
Anonymous 04/24/15 (Fri) 10:15:40 0f78c9 No. 2128
>>2121
I'm sure if you presented the pizza chef with gluten free pre-made pizza dough he would react in a calm and reasonable manner. Oh wait, he'd actually roll his eyes so hard his brain would explode. Being open to change is like his personal motto.
Anonymous 04/25/15 (Sat) 07:33:03 e3440a No. 2134
>>2128
Maybe because gluten free food is retarded and on the same level as organic free range GMO-free pesticide-free toxin-cleansed bullshit that's 20x more expensive than just normal food. Just eat the fucking food, gluten-intolerance isn't even a real thing
Anonymous 04/25/15 (Sat) 12:02:36 c160bb No. 2136
>>2135
Are you aware of the actual percentage of people on the "gluten free" train that actually need to eat that food for medical reasons? Comparative to say… wheat allergies?
Anonymous 04/25/15 (Sat) 19:07:25 e3440a No. 2137
>>2135
Sorry that you're actually retarded and believe this nonsense, but
http://www.forbes.com/sites/rosspomeroy/2014/05/15/non-celiac-gluten-sensitivity-may-not-exist/
You can keep calling me a troll if you want, but you ARE provably wrong, so whatever.
Anonymous 04/26/15 (Sun) 01:13:16 5c1294 No. 2139
>>2136
Sure am. I'm glad they exist, too. They might be morons, but they create demand for those of us that actually need to eat GF, which means I can actually do shit like go out to eat and order normal food. (and will hopefully be able to do at DP soon, thanks to to the kitchen drones)
>>2137
The first keyword there is "non-celiac". How many people do you think have celiac's? Hint: it's a fucking lot
There's also a very significant difference between "sensitivity" and "allergy", which you would know if you understood anything about how these things are classified. Magic random gastro-intestinal distress from gluten that isn't celiac's is pretty dubious, yes. A true allergy to wheat gluten is just basic science.
Unless my doctor felt like forging my results on my bloodwork's allergy panel, and then lying again in the consultation afterwards I'm pretty damn sure I need to eat GF.
But go ahead and keep being a smartass over the internet about science you don't know fuck-all about. Those of us with legitmate, verified allergies that just want to eat hot food sometimes really, really appreciate it.
Anonymous 04/26/15 (Sun) 02:28:40 4aac05 No. 2140
>>2139
OP here again ( I dunno how I lost my number.)
My mom is Celiac and so I've experienced, and had the opportunity to work with, the limited range of GF foods. It's kind of incredible how many things we take for granted can contain it!
>>2137
I'd say I won't feed this troll, but it's kind of my job….
Lame jokes aside, there ARE a great deal of "Fad dieters" who self diagnose themselves or just do it to be "trendy" or whatever, but like >>2139 said, it certainly does help the market for the people who really need it.
10 years ago GLUTEN FREE on a package was synonymous with TASTES LIKE SAWDUST. Things are actually getting pretty comparable now and I'd love to try and get more options in our meals and desserts that can be enjoyed by everybody!
It is a little harder with our bakery being an open part of our kitchen though…
Anonymous 04/26/15 (Sun) 02:31:36 4aac05 No. 2141
Oh yeah, I hope everybody who is leaving for the summer has a good break! To everybody staying for summer classes and/or Project Fun… rumor has it that this year's will be our largest yet!
It's gonna be a good day!
Anonymous 07/15/15 (Wed) 20:12:49 8e8952 No. 2316
Yo kitchen guys any good stories about project fun from your end of things? So many kids…
Anonymous 07/18/15 (Sat) 21:45:25 0f78c9 No. 2324
>>2316
This will probably jinx it, but no, not really. This has been a remarkably smooth Project Fun. It's busy, and we're all working long hours, but no real issues yet. The kids have even all been relatively polite and well behaved. It feels really a lot more organized this year, from each group being on time, to the student staff directing traffic in the lines. (It's a thankless job, but we appreciate it, especially the constant chant of "No running!") The random issues we've had have all been totally unrelated. Things like the California drought causing some produce issues and some minor non work related injuries we've had to work around. This is the easiest PF we've had. (Sorry to disappoint with no drama.)
Anonymous 07/20/15 (Mon) 02:44:00 8863c0 No. 2326
>>2324
I'm happy to hear that because god damn has it been a clusterfuck for the rest of the PFN staff.
Anonymous 07/27/15 (Mon) 16:04:29 983b72 No. 2335