>restaurants realized they can keep the fryer oil for 6-8 weeks with this garbage
>t. weak tummy
>>22194563>you will not immediately die if you ingest small quantities of this substance>therefore we approve the unlimited addition of it to any and all foods
>>22194563Thanks for the the tip, OP. Now I might actually be able to justify running my deep fryer again.
>>22194563I went into a Dairy Queen for a cone the other day and you could smell and almost see it in the air how black their fryer oil was. It made it unpleasant to even be in there for 4 minutes. Very disappointing.I'm of the belief if you filter it daily and change it out as soon as it gets a little dark, you'll just sell more food and have more repeat customers and pay for whatever savings you think you're getting using it too long. It's just part of the cost of selling fried food. It's like if they sold you rotting meat. The oil is bad and it's ruining everything. It's far more expensive in the long run.Someone has a good experience, they tell one person. They have a bad experience, they tell ten. Look at me. I don't post about a trip to get ice cream where everything went well. But I'm here telling the world my Dairy Queen was using black oil and I'll just never get non-ice cream foods there again. But I don't even like knowing that powder even exists. If people are pushing it this far now, imagine using that on top. YUCK
>>22194685Suggesting intangibles to businessbros is a fruitless endeavor
>>22194685did you get some jalitos?
>>22194696What are you considering intangible? Repeat business? I am not a 'businessbro' but I have some business education specific to this subject from restaurant management school. Whoever sees saving a few bucks right now as a priority over providing a satisfying customer experience is shortsighted and won't be in business long.
>>22194707Thats literally what all business is stocked with, and is legally mandated as shareholder returns is the sole purpose of business that is enforced by law
What exactly are the magnesium and silica powders they use in this stuff, and how do they do anything other than stick the impurities to your food to “keep it clean”?
>>22194724That can be interpreted in different ways. I'm sure that one chicken place in the south would make more money by being open on Sunday but they aren't and that's not against the law. No one is corporately mandated to put out a substandard product just because they can make more profit. Not every company compromises that much. Costco could make more money by raising the price of the polish dog. Wendy's could save money using frozen beef pucks. Subway could use cheaper bread baked offsite. And it's not like Dairy Queen necessarily consistently uses black fryer oil. I'm sure it's not their business plan from corporate to use the same oil beyond its time. You're loosely describing a corporation's duty to shareholders and pushing it to an exaggerated extreme. Things are shitty a lot in a lot of places, but plenty of other ones are doing it right. Having higher standards and paying employees more. It's in the interpretation.
>chinese poster low-key promoting gutterölle
>>22194707>Whoever sees saving a few bucks right now as a priority over providing a satisfying customer experience is shortsighted and won't be in business long.but anon that's almost all businesses these days
>>22194563Created by Big Jeet to maintain their hold on the ‘iron stomach’ and ‘Delhi Belly’. They need the whiteman to be squirting out their bussy as much as possible
>>22194769Babbys first Das Capital
>>22194774>bussyyou mean their male female-boipucci
>>22194769You're a 'glass-half-empty' kind of guy, I see. I was surprised the DQ sank to that low for me to witness but it doesn't mean the one across town does it. It doesn't tarnish the reputations of other comparable such fast food establishments. I remember smelling black fryer oil in an Elk's lodge and a few shitty taverns. Never in a fast food place. It's not a common complaint for me. It's a very distinct and off-putting odor that only a shitheel of a manager would make everyone endure. It's why products like in the OP apparently exist. I find industrial fryer realities kind of horrifying. I have a disdain for those artificial butter products with high smoke point and that unnatural yellow dye. Only the worst kinds of restaurants work with those 'stabile' chemical type ingredients. Like just-add-water powdered gravies and sauces. I've actually seen the disgusting practice of making hollandaise with that yellow fake butter frying grease. Decided I didn't want to work there.There's always going to be a place down the street insisting on fresh butter and egg yolks. There are always people who do things right. There are people who spend their careers chasing perfection.
