this post was submitted on 23 Nov 2025
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Chapotraphouse
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A lot of them are spoiled PMC complainers. Career student life directors have told me that there are always complaints about the food and about the parking. Both of these boil down to having to adjust to being outside of the familiar liberal paradigm where they have their own on-street parking and everything made-to-order by either their parents or service workers.
Living in the residence halls was some of the best I ever ate, I actually reached a healthy weight and had a huge variety. I was raised in the professional class but I never had any complaints about the food, maybe it's because I had experience cooking on camping trips. The dining hall always had a salad bar and a panini machine where I could make a wrap, sandwiches, or quesadillas, just unlimited options. One of their more frequent dishes (once every 2 weeks, lol) was chicken scroodle + veg equivalent, I would eat 2 heaping plates of it every time. There was one guy who would post "ramen you are my hero tonight, saving me from the dining hall", verbatim. It's just normalized to hate on the dining hall, even if it's objectively quite good, because it's just not what these piggies are used to.
I feel like if you count the dishes you'll get a more honest readout of how much people prefer to eat there. Fuck the haters; no capitalist all-you-can-eat buffet restaurant ever lets you in for an average of $7; thank you for your service in introducing young people to a non-individualized form of food service; in the commune I spent time on, people would yell "thank you, kitchen [workers]" at a volume you couldn't miss.
I literally eat better at work than I do at home because there's so much variety (especially since I can't take any of the fucking food I make home anymore) like I'm not going to spend all the fucking time at home to make some black bean cakes and sweet potato sauce or whatever when I could just eat some frozen shit and not have to clean up my entire kitchen
there are problems with the food but IMO it all stems from the other cooks not giving a shit. When I was doing dinner I'd always have my entree items cut and marinated or rubbed in seasoning like the day before. You're not going to get much flavor into huge 8Ib turkey breasts if all you do is rub them with shit 10 minutes before throwing them in the oven. There is just straight up more flavor in the food. But I had to argue with the sous chef, the only person there who I really feel actually knows how to cook and in a way that they understand what they're doing, that salting/rubbing steaks and letting them sit for over an hour made a fucking difference in how they cook and their flavor. They still overcrowd every single sheet pan they throw in the oven despite knowing the rendered juices of the meat will prevent maillard reactions. Every single time they cook teriyaki chicken, they basically braise it in the thinnest teriyaki sauce you can imagine. All things i would Not Do (but hey, maybe I'm the idiot). Like idk, it's been over a year since I was cooking 80Ib of teriyaki chicken but I think mine would taste a lot better with a simple spice rub or marinade, good roast, before tossing it in a thickened teriyaki before serving. All I know is I got a lot of comments about how the quality of dinner dropped when I switched to the vegan station
but I guess I can't expect them to give enough of a shit to work harder, I don't know how much any of them are paid because they're all weird fuckers brainwashed to death by capitalism, can't talk about wages! but I'm making like 20% more than what a minimum wage worker would have made in the 70s
I would be sneaking tupperwares of atuff out of the dining hall in my backpack, meanwhile dozens of my friends were ragging on "Shart-wells". Idk either I'm built different or I'm not ultra-spoiled.
Also, and this is a point I keep returning to more and more, if meat doesn't taste very good unless it's cooked properly and flavored with a bunch of plant-sourced ingredients, then maybe it's not such a choice ingredient in the first place.
you say that but then if you saw what these people do to the vegetables and the vegan dish they serve you'd see that things can get much much worse than under-seasoned meat ;_;
they'll spray buttery PAM (it's vegan since it's just butyric acid flavoring, and it's used because the only one spray oil Sysco sells has soy in it) on vegetables, toss a little bit of salt, and then roast them
I'll dress vegetables in like, actual oil not the spray on shit, garlic and onion powder, salt and pepper, a little thyme, roast them until properly browned and I'll have people ask what I did to them like it's some fuckin' arcane secret