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ChurchOfLadyDew t1_jduxp4n wrote

Reply to comment by OHIO_TERRORIST in How will restaurants stay open without water? by [deleted]

Cooking food uses a LOT of water in most cases. All of the stocks are made with water, all of the vegetables that have been blanched, poached, par-boiled, all pasta is cooked in water, anything steamed. It seems near impossible to run most kitchens in this city save for places that are pulling frozen food and deep frying it.

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PhillyPanda t1_jdv5jp4 wrote

You can cook pretty much anything in stock vs water

You can buy stock.

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ChurchOfLadyDew t1_jdw1ir1 wrote

Fair enough, but is there enough stock available for every restaurant to purchase enough of it to run a kitchen? Delivered in time? What’s the cost? I don’t think it’s as simple as “you can buy stock”.

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PhillyPanda t1_jdw2aap wrote

I’d rather have a smaller menu then shut down, a lot of restaurants make their profit on booze

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