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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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16181094 No.16181094 [Reply] [Original]

>Be American
>Go to local Japanese resturaunt
>It's run by koreans and underpaid mexicans
>Immediately walk out of resturaunt and give them a 1 star review for false advertising

>> No.16181105

>>16181094
It's Japanese food, not Japanese owned lol you queer

>> No.16181110

>>16181105
if it's not cooked by flesh and blood 1st generation japanese then it's not authentic japanese food

>> No.16181144

>>16181094
If you can tell those slopes apart you're either a slant eyed pickle breath oriental, a hapa, or a weeb faggot that should kys

>> No.16181169

funny, I'm Canadian and the nearby Korean restaurants in my area are run by what appears to be Chinese people as I overheard the workers in the back, speaking mandarin really loudly, but maybe they just all happen to have lived in South Korea and moved to Canada for some reason. The food is decent though.

>> No.16181192

>>16181169
That's because the gooks know the score

>Japs>koreans>chinese

>> No.16181206

>>16181110
Based

>> No.16181227

>>16181094
>>16181110
If it hasn't been eaten and shat out by a flesh and blood 1st generation japanese then it's not authentic japanese food.

>> No.16181351
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16181351

>>16181192

>> No.16181366

The Korean/sushi restaurant I like is staffed by Tibetans and Nepalese.

>> No.16182002
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16182002

Work in the restaurant industry, I'd say a good 75% of cooks/chefs are Mexican. The only places that aren't are fast food, fine dining, and other miscellaneous/smaller restaurants
>>16181094
>tfw no qt wife who supports and loves me

>> No.16182025
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16182025

>since I typed all of this to reply to a /sci/ post, but the thread was deleted before I could post, I'll use this opportunity to be racial insensitive.
>>16181351

You must be one of those anons that follow the recipe step by step, ounce by ounce, liter by liter, but somehow can't quite get it right. And now you want to find out the secret to cooking.

I hate math, but I am pretty good at it.
I love cooking, but I am pretty good at it.

Are you constantly calculating how much energy the stove is consuming to increment the temperature of the water to a boil?

Are you counting every salt crystal and meticulously arrange them by colour?

Your problem might not be cooking.

>>/ck/16181982
Aah a fellow gourmet.