It can not be enforced. Management redirecting tips to kitchen staff/non-tipped employees is wage garnishment and runs afoul of labor laws. Some places do this as regular practice but it’s voluntary and with consent of staff. Management have minimal right to even touch tip money, they can institute and direct the…

Yeah there’s a reason it ran so fast through Chinese factories and industrial cities. High density, lotta people moving in and out, few labor rights and expectations you’ll work when sick, restricted access to healthcare.

Thing with the US restaurant business is you’re adding constant contact with the public to the…

Especially given this fall an winter were the slowest in about a decade in a lot of markets.

“I feel you dont understand that what makes something a new american style gin, is simply not being a copy of a london dry gin”

“induction-compatible cookware was first introduced into the United States.”

You mean a vodka and soda?

Why is it called “Wellington?”

I have made it a number of times. And while not particularly difficult. It is complicated and time consuming, especially when making a whole one rather than individual ones or for a small group.

Nope. I’m in the NY metro, work for a distributor and I’m very familiar with the guys who sell Harpoon products in the five boroughs. They moved a shit to of the stuff around NYC. The brand focused more on beachy areas for promo reasons, but large amounts of the stuff moved in the city and sales there were apparently…

I’m not sure if they distributed it through Harpoons full distribution area. But it was definitely everywhere in your North East beach towns. It was done as a limited release seasonal. But it was branded only as Polar rather than as a collab or Harpoon product.

It’s a thing. Historically. But it’s not common or default. And it is the number one complaint about soda bread in the US from Ireland.

That denser darker loaf is soda bread. Made from an identical recipe to white soda bread (though there are many variations). Provided we aren’t talking about toast made from brown Brennan’s.

Polar makes a hard seltzer. Or rather they partnered with Harpoon to out one out. Only available in summer variety packs thus far. 

On a similar note Four Loco was putting uo similar numbers ten years ago, followed by Smirnoff Ice. Spurring a fleet of imitators and a huge focus from major alcohol companies on Flavored Malt Beverages. Complete with claims that it would fix long term falls in beer sales, and that the product catagory was not a fad…

The can would seem to be a regular aluminum can with some plastic add ons. Both are recyclable, and commonly separated from each other in mixed stream recycling. The only hold up would be the chemicals used in the heating element, which can easily be not a problem. Either recyclable themselves or harmlessly washed out…

If you like your dried fruit died red and forcably sweetened.

For the life of me I can’t find unsweetened straight up dried craberries anymore. And those Craisin things don’t taste like much but sugar.

Aerating it at all is enough. This is basically the same as sifting but coarse whole heat flour often won’t push through a sifter or mesh strainer well. Works better with a whisk.

Cause they’re storage food. Way back you only had access to fruit you grew yourself, if you wanted outside of its its growing season you had to dry it for use later. Sugar was also not something that was generally available, so dried fruit and honey were the default ways to add sweetness to dishes.

Man you guys got a bad beat on hamantaschen. Well made, fresh hamantaschen are delicious. Very similar to a bunch of different equally good Eastern and Central European pastry.

Even without the raisins that stuff barely resembles soda bread. I’d be more amenable to it if it was any good. But its always leaden, dry, doughy and over sweet.