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Old 04-05-2021, 03:48 PM   #16876
yimyammer
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Re: Cooking a Good Everything Else

speaking of Dave Chang

Fuku is about to open in Dallas & Houston as ghost kitchens:

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For the first time ever, Texans can get a taste of chef David Chang’s food from home. A delivery-only brand named Fuku will serve fried chicken sandos and fries from two kitchens in Dallas and one in Plano starting on April 6, 2021.

Here's a look at the lineup of sandos at Fuku. The new restaurant concept is a delivery-only model that becomes available in Dallas, Plano and Houston on April 6, 2021.
Here's a look at the lineup of sandos at Fuku. The new restaurant concept is a delivery-only model that becomes available in Dallas, Plano and Houston on April 6, 2021.(Clay Williams / Clay Williams)
Chang is a James Beard Award-winning chef who started his first restaurant, Momofuku Noodle Bar, in 2004 in New York City. Since then, he’s grown his empire to restaurants in New York; Las Vegas; Los Angeles; Sydney, Australia; and Toronto, Canada. He’s also made a name for himself as the foul-mouthed, happy-go-lucky chef on the TV series The Mind of a Chef or the Netflix show Ugly Delicious.

Fuku is described by its CEO Alex Muñoz-Suarez as a “cousin” to Chang’s original restaurant, Momofuku. Fuku has a tiny menu — just five sandwiches, two chicken-finger options, and fries — and was created to reach thousands of people at home. It’s a “ghost kitchen,” which means it’s a delivery-only concept with no dining room.

Fuku started as a pilot program in Miami and New York City and has now grown to Washington, D.C., Philadelphia and more. Fuku’s staff partnered with a company called Reef Technology to launch the kitchens, and they use Uber Eats, DoorDash, Grubhub, and Postmates for delivery.

”Dave is fascinated with delivery,” Muñoz-Suarez says. This is Chang’s company’s third try at it, after delivery concepts called Maple and Ando launched in the past few years.

“Dave and I don’t like to give up; this is definitely something we believe in. The delivery models have worked throughout Asia for many years,” the CEO says.

Fuku partnered with Reef in April 2020, “at the height of COVID,” Muñoz-Suarez says.

“Everybody pivoted that way [toward delivery], but honestly, we had done a lot of our homework prior to that,” he says.

Interestingly, all the ghost kitchens in the Dallas and Plano areas will reside in parking garages or inside parking lots; that’s Reef’s model.

The sweet and spicy Fuku fingers can be ordered as a meal, with the addition of sweet jalapeño seasoned waffle fries, a side of pickles, two Fuku sauces, and a drink. Fuku's delivery service becomes available in parts of Dallas and west Plano on April 6, 2021.
The sweet and spicy Fuku fingers can be ordered as a meal, with the addition of sweet jalapeño seasoned waffle fries, a side of pickles, two Fuku sauces, and a drink. Fuku's delivery service becomes available in parts of Dallas and west Plano on April 6, 2021. (Clay Williams / Clay Williams)
Muñoz-Suarez says every item on Fuku’s menu is “blessed” by Chang — an important bit of information for Dave Chang superfans.

The three kitchens launching on April 6 in North Texas are near UT Southwestern in the medical district; in downtown Dallas; and in west Plano.

Fuku will also start delivering food from two kitchens in the Houston area on April 6, with two more kitchens added on April 7. By the end of May, the CEO plans to have six operating kitchens in Dallas and its suburbs and six more in the Houston area.

Starting April 6, customers can check here to see if they’re within delivery range.
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Old 04-05-2021, 04:05 PM   #16877
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Re: Cooking a Good Everything Else

china has been way ahead of the US on food delivery and ghost kitchens and we should all be rooting for this to become a trend, it's incredibly economical and just awesome to have so many good options nearby for delivery
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Old 04-05-2021, 05:16 PM   #16878
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Re: Cooking a Good Everything Else

Stopped reading at 'sandos'.
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Old 04-05-2021, 05:16 PM   #16879
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Re: Cooking a Good Everything Else

Has it's potential down-sides:
https://www.youtube.com/watch?v=_foN...annel=Munchies

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Old 04-05-2021, 05:56 PM   #16880
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Re: Cooking a Good Everything Else

Quote:
Originally Posted by yimyammer View Post
speaking of Dave Chang

Fuku is about to open in Dallas & Houston as ghost kitchens:

Menu was “blessed by Chang”. I was the guy knocking Chang as a jerk and a hack but ha might try to Oder just so I can bash and post pics here.
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Old 04-05-2021, 06:13 PM   #16881
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Re: Cooking a Good Everything Else

I like the idea of that porchetta being packed up like that. The two times I've done them, they turned out nicely, but any attempt at portion control goes right out the window when my easiest option is getting a huge chunk of skin-on pork belly from the Costco business center.
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Old 04-05-2021, 06:38 PM   #16882
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Stopped reading at 'sandos'.
lol, why, whats up with sandos?
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Old 04-05-2021, 06:40 PM   #16883
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Re: Cooking a Good Everything Else

Sandwich is my favorite food.
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Old 04-05-2021, 06:50 PM   #16884
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Re: Cooking a Good Everything Else

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Has it's potential down-sides:
https://www.youtube.com/watch?v=_foN...annel=Munchies

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Sheesh, if you're ever having a bad day, just tell yourself at least your not humping food deliveries from 7 am to 10pm @$1.50 per delivery on a scooter in China under extreme deadline duress while trying to dodge other vehicles and gawd knows what else just to support your wife and kid who live 500 miles away

and if that doesnt work just be glad you never had to live one moment in N Korea
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Old 04-05-2021, 07:08 PM   #16885
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Re: Cooking a Good Everything Else

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Originally Posted by yimyammer View Post
Sheesh, if you're ever having a bad day, just tell yourself at least your not humping food deliveries from 7 am to 10pm @$1.50 per delivery on a scooter in China under extreme deadline duress while trying to dodge other vehicles and gawd knows what else just to support your wife and kid who live 500 miles away

and if that doesnt work just be glad you never had to live one moment in N Korea
Same thing is starting to happen to delivery people in the US. The scooters, electric bikes, and bicycles are increasingly brazen and I suspect it’s due to time pressure.

I really hope there is regulation/legislation coming regulating time pressure on the drivers.
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Old 04-05-2021, 07:13 PM   #16886
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Re: Cooking a Good Everything Else

I stop reading at 'sandos', 'za', 'sangwich', and 'sammy'.
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Old 04-05-2021, 07:31 PM   #16887
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Re: Cooking a Good Everything Else

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Same thing is starting to happen to delivery people in the US. The scooters, electric bikes, and bicycles are increasingly brazen and I suspect it’s due to time pressure.

I really hope there is regulation/legislation coming regulating time pressure on the drivers.
I'm concerned the drivers don't understand the cost of the wear and tear on their vehicles and that hidden cost is drastically effecting their bottom line.

The delivery companies make it deliberately vague as to how the drivers get paid so I'm always scratching my head wondering how much they make & therefore how much I should tip.

I've pretty much resorted to a $10 tip for every delivery because I don't see how they can average 2 deliveries an hour if they travel far and with using their own vehicle, I think they need to make at least $15 an hour and hopefully have the knowledge and disciple to save part of their wages for the inevitable repair
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Old 04-05-2021, 07:56 PM   #16888
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Re: Cooking a Good Everything Else

So I met a guy who had his food truck built by the same company who put a new engine/transmission/brakes in Black Betty and volunteered to work on his food truck occasionally so I can get an idea of the space, layout, constraints, likes & dislikes as I design the kitchen of my food truck.

He makes organic fried chicken, gluten free, fried in coconut oil and avocado oil for his gravy so it will be interested to see if the folks screaming for this type of food step up to the plate because it ain't as cheap as Popeyes/Canes/KFC

He has a big Freightliner rig with plenty of room, ceiling height, etc. A HUGE 3 phase generator on the roof to run his high end pressure fryer. The cool thing is its connected to his gas tank so he can fill the main tank and it supplies the vehicle and the generator.

Here's an article about his chicken:

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Dallas-Patrick Gibbons creates guilty pleasures without feeling guilty. He has curated an organic fried chicken recipe that will satisfy your cravings but get you on track for those 2021 goals.

The Dallas native created the concept because he couldn’t find anything like that himself. He wanted to change the game for a clean meal.

Cooking for a friend is what Gibbons often does, and after noticing one of his friend’s developed allergies, he created a recipe for fried chicken that she could eat.

“She was allergic to gluten, dairy products, soybeans, corn, and even chicken, but she’s allergic to chicken cortisol,” he said.

He began to buy chicken without the stress hormone cortisol and skin without gluten or dairy products. His main goal in the recipe was that it could be what he really wanted to eat.

“I cook for me,” Gibbons said. “When I came up with my recipe, my standard was that it had to be very good.

Gibbons says he can eat chicken recipes several times a day and still feel good about what’s happening to his body.

He does not use traditional oils like vegetables and peanuts to fry chicken, but uses coconut oil.

“Coconut oil is full of omega-3s,” Gibbons said. “It’s healthy, it’s good for you. Not everyone understands this concept. Many people really don’t care about the quality of their food.”

After completing the recipe nine months ago, he is excited to make his food public.

“Everyone needs organic fried chicken,” Gibbons said.

The Gibbons food truck is parked in the Full City Rooster parking lot on Acard Street, just south of Downton, Dallas.

Dallas Entrepreneur Creates Organic Fried Chicken Food Truck
Here we are slinging chicken last Saturday:



Black Betty is moving along slowly, took me a couple of weeks just to find someone to change the tires on her because she still has the original wheels. I like them and want to keep the, especially because the previous owner recently had them powder coated but they're split rims AKA "Widow makers". The got this name because they have maimed and killed many who didn't know how to work on them. Fortunately I found a good ol boy who's been doing this for decades, knows how to change them and even comes to the house to do it. Hope to have them on tomorrow but I said that this morning and got a no show, so we'll see...





I water blasted the interior paint off as best I could and got the inside gutted and put some half inch plywood for temporary flooring so I could mark the aisle space, lay out equipment and get a sense of the space before I commit to permanent stainless steel counters, cabinets, etc





I decided to get a cheap fake plate that said what I wanted vs paying the state of Texas $100 plus/year for the privilege and not getting the plate I really wanted. I'm just going to snap this one over the legal one and ask forgiveness if I get pulled over and tell the cop we place that plate temporarily when we're parked (which will be most of the time) and forgot to remove it when we drove off

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Old 04-05-2021, 08:14 PM   #16889
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Re: Cooking a Good Everything Else

Oh Bkack Betty! Thanks for the update Yim.

27 is Sando just a hipster way of saying sandwich or does is refer to specific type of sandwiches like in Japan, Sandos?

https://www.departures.com/travel/re...artment-stores
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Old 04-05-2021, 08:18 PM   #16890
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Re: Cooking a Good Everything Else

You probably have something there, because sando-ichi is a very popular popup. Another similar one just popped up in Boston as well that basically has the same...sandos.

DANG IT!
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Old 04-05-2021, 08:19 PM   #16891
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Re: Cooking a Good Everything Else

Actually...

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“Katsu” is shorthand for “katsuretsu,” which means “cutlet” in Japanese, and “sando” is just the adorable nickname Japanese people gave the word “sandwich.” Essentially, it is Japan's answer to the bologna sandwich.

I retract my DANG IT!
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Old 04-05-2021, 08:25 PM   #16892
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Re: Cooking a Good Everything Else

Japanese surely aren't culturally appropriating "sando" from a huge swath of idiots in the northeast USA#1.
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Old 04-05-2021, 08:42 PM   #16893
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Re: Cooking a Good Everything Else

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You probably have something there, because sando-ichi is a very popular popup. Another similar one just popped up in Boston as well that basically has the same...sandos.

DANG IT!

Yeah and I don’t think this is Changs version of Japanese sandos.

Real deal Japanese style.




David Chang Chick Fil A / Hattie B’s knockoff.




I think I’ll still likely give it a try this Friday or this weekend.
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Old 04-05-2021, 08:43 PM   #16894
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Re: Cooking a Good Everything Else

Jack - those sliders look tasty AF.

yim - thanks as always for my Betty fix.

Da_Nit - KJS and i have had a conversation in the sandwich thread about those types of japanese sandos.

all - i was at Oregon State a month ago for a project and noticed they now have robots delivering food. i saw a couple rolling down sidewalks and had to look them up. they seem to move really slow, so you may want to consider serving temp when ordering.
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Old 04-05-2021, 08:46 PM   #16895
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Re: Cooking a Good Everything Else

Doordashers are probably a lot like Uber: You are basically just getting an advance on the value of your car, and then you beat the **** out of your car.

$10 is very generous and you are certainly in the top 1% I would think. I would probably do the same, but have never dashed food. I tip 20% on takeout at my home court restaurant during pandemic, and prob top 2% dining in.

One thing that kind of made me go wtf recently was some doordash chick was dropping off an order from a restaurant at a house. One bag, nothing huge. The guy tipped her $8 and she came back to his door and complained about the tip and actually took the food back and left with it. Not sure what I would do it that spot, but it wouldn't be pretty.

Edit:
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Old 04-05-2021, 08:50 PM   #16896
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Re: Cooking a Good Everything Else

I deleted my huge post after realizing this isn’t politics thread. I will just say quickly Uber has a rental program with Hertz. A lot of drivers are renting the cars and taking shifts to drive the car 24/7.
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Old 04-05-2021, 08:54 PM   #16897
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Re: Cooking a Good Everything Else

Ghost King Thai is doing something similar in Boston at a Ken Oringer property. Been on my list, but haven't hit it up yet. Like thai hot dredging with thai jelly and fried garlic on top. Looks great, and hear it is very spicy:

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Old 04-05-2021, 09:06 PM   #16898
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I am not a big fan of hard and fast 20% honestly for restaurants. I think they work out fine for like low and mid range restaurants but it gets weird when you start getting big parties or eat big ticket/low service (think steak house) items.

Like when I pay 80 bucks for a steak at Old Homestead in 20 minutes flat at the bar, I think go closer to 15% than to 20% and I honestly think 10 bucks is appropriate.

On the other hand, when I go to a Michelin starred restaurant, order a 7 course prix fixe, sit for 3-4 hours with only one other person or by myself, I think 20% is way too little, especially when I don’t order any alcohol.
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Old 04-05-2021, 09:10 PM   #16899
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Re: Cooking a Good Everything Else

Nothing wrong with that imo.

I could honestly never pay $80 for a steak after the 2+2 steak thread. I make better at home. If it was a corporate tab or maybe Peter Luger in NYC, sure, but other than that lolno.

Speaking of, Nick Solares on Instagram posted this today: Rare Porterhouse from Peter Luger. He always orders rare, and it looks incredible. I suggest you take a look at his stories for this today too. The server even says something like "Very good choice ordering this rare."

Edit: This is so money: https://www.instagram.com/stories/ni...8710965698397/

Last edited by 27offsuit; 04-05-2021 at 09:18 PM.
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Old 04-05-2021, 09:12 PM   #16900
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Re: Cooking a Good Everything Else

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Originally Posted by 27offsuit View Post
Doordashers are probably a lot like Uber: You are basically just getting an advance on the value of your car, and then you beat the **** out of your car.

$10 is very generous and you are certainly in the top 1% I would think. I would probably do the same, but have never dashed food. I tip 20% on takeout at my home court restaurant during pandemic, and prob top 2% dining in.

One thing that kind of made me go wtf recently was some doordash chick was dropping off an order from a restaurant at a house. One bag, nothing huge. The guy tipped her $8 and she came back to his door and complained about the tip and actually took the food back and left with it. Not sure what I would do it that spot, but it wouldn't be pretty.

Edit:

What *may* have happened is that the customer pre-loaded a large tip to get a fast delivery and then reneged on it—unfortunately a huge **** move that has become a common practice. So if the lady is thinking she’s getting $25 and walks away with only $8, she has a right to be pi***d.
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