Christophe wrote:Yes yes but it is not junk food ... it is industrial food for food professionals !! There were even salons years ago, it's no longer a secret!
Now if the customers are happy that's all that matters right?
There are plenty of craftsmen who vacuum pack you know !! So is that shit?
You know very well what I mean. Don't play stupid. Between a "cheap" industrial blanquette and a homemade blanquette, even vacuum-packed, there is a huge difference. Some resaturateurs (of my two) add a little parsley on the first and call it "homemade". When you see 50 dishes on a menu, don't tell me it's homemade. Vacuuming your dishes is very good and hygienic. I do it at home, I don't buy them ready-made. Regarding desserts, who still makes them in the restaurant business ???
When I was in my twenties, there were still plenty of establishments called "workers' restaurants" run mostly by families, where we often ate very well for 30 francs. There were 3 starters, 3 main courses and 3 desserts. Most have disappeared.
To dare to call a KFC or a McDonald's "restaurant" is a scandal. The profession should have prevented that.
Ps: For the andouille who calls me a vindictive fool ... I will (kindly) point out to him that there is a question mark at the end of the title. In case he has not seen it or pretends not to see it or if he does not know the meaning ...
A question mark, which was also called an interrogative point, is a punctuation mark that ends at the end of an interrogative sentence, in place of a period.
In linguistics, interrogation is a speech act by which the sender of a statement sends its recipient a request for information relating to its content. An interrogative sentence is commonly referred to as a "question".
(wiki)
You're welcome.