Shoe by Gary Brookins and Susie MacNelly for October 13, 2022

Only the ice cubes…..

Very thawtful.

I never dine where I see Sysco or U.S. Foods trucks parked behind the restaurant kitchen. That usually means you are getting warmed frozen factory food.

Roz: Yes, I thaw it out first in the microwave, and then cook it in the same place. All at once, by the way—for extra fast service—unless the customer has left the restaurant extra fast first.

I hope she doesn’t microwave the Ice-cream.

(From) frozen is better than (from) canned with many/most vegetables.

Those details get you every time.

Frozen food is better than fresh food that’s past it used by date, but I am sure Roz serves some of that too.

I microwave ice cream. 10 seconds softens it up enough that I can get the spoon into it.

Eyebrows courtesy of Leonid Brezhnev.

We had a great local chain of restaurants, and someone decided they could save money if they laid off the cooks, batch cooked food in a central kitchen, and had food staff prepare it before serving it. They then laid off the food staff and the chain died when the waitresses kept preparing microwaved food that was still frozen in the middle.