Eater's Digest #1

I paid an editor to churn this out while I care for the baby so I accept no blame for the hyperactive captioning and zooming thank u very much no further questions at this time
TWITCH CHANNEL: / internetshaquille
ALL STREAMS SPONSORED BY VOODOO RANGER AND GAMERSUPPS
🎮 gamersupps.gg/shaq (this link gets you 10% off)
💀 www.newbelgium.com/beer/voodo...

[@cleric4933]

Eaters digest, Uh, Yeah? I sure HOPE they do!??

[@gretchling5012]

as a grocery store cashier, please keep doing these. i need more banal topics of food discussion to use with the chattier customers...

[@netshaq2]

I had plans to do one every week and then the baby popped out right after this one

[@gretchling5012]

@@netshaq2 who hasn't run up against that old chestnut...

[@XTASY1337]

4:04 the comment „its all propaganda from big Reservation“ 💀💀💀

[@jahancader9621]

@@netshaq2well put the baby back in then I need more content (congrats!)

[@ARFPheonix]

@@netshaq2 congratulations!

[@10tothe10088]

I remember thinking "the brand states..." was oddly specific phrasing when i heard it, but honestly it's just the same way journalists say "we reached out to X for comment and they claimed..."

[@ldillingham7466]

I will come to a lukewarm defense of the reservation fee which is credited towards your bill. I work in a small, semi-fine dining restaurant, and there is a legitimate opportunity cost to last minute cancellations or no shows. For a party of 8, I might personally lose $60-100 in tips, and the restaurant will miss out on 5x that amount if we end up turning other parties away. With this in mind, I don't think that it's the most unreasonable practice to have a $15-20 fee that is credited towards the bill.

[@SchwarbageTruck]

Yeah, I feel that one. The restaurant I work at seriously debated about doing that for a while due to people just placing reservations to any place that'd take them after covid restrictions got lifted then no-show as soon as another hip restaurant in town announced they were reopening. That or during the summer people would reserve a patio table and then no-show only after a poor teenage hostess has been screamed at by middle aged people walking in without a reservation because the patio is booked up and they really wanted to sit there. Buuuuut.... we're in a kinda infamously tight-fisted, old money neighborhood and that would never fly for a second

[@snackamedjerry]

Yeah i usually agree with everything Shaq says but this take is selfing, he understands that restaurants have low margins but he doesnt understand that they want to avoid free dibs and losses of customers? That hungover person that didnt show up is a loss for the restaurant. it cant be fully booked without reservation fees and every penny and second counts.

[@jakedesnake97]

It's also a mind-blowing take imo to say reservation fees should go but not credit card fees. I don't work in the industry so it's hard for me to comment, but a retailer or restaurant can simply refuse to accept credit cards if it cuts in their margins so significantly. Heck, my Amex isn't accepted at half the places I shop because the merchant fee is usually 1% higher than Visa or MC.

[@perrycorkos]

I'm all for keeping reservation fees if the party doesn't make it, or the reservation is so much smaller it no longer would have originally been sat there (6 at an 8 top), but charging a flat rate just to book a reservation (why i think Shaq ultimately picked it), is something that just shouldn't be a thing

[@kr9805]

real ones know Kirkland Signature Italian EVOO in the 2L bottle is the GOAT

[@carsonbooth5474]

And now they have Kirkland Signature PDO single origin oils in 1L bottles, if you want to try something fancier and not spend big $$.

[@T1NBANE]

💯

[@kennethdukes8944]

These are the best, dude. catching anyone's stream is difficult with my work, but you've really nailed the way to deliver stream highlights in these videos. This one is especially captivating and entertaining. Rock on, catch ya later. Family family family family

[@jmarksthespot]

This is my second Marketing Monday

[@cameronthompson281]

This was great, really enjoyed this as someone that doesn't usually sit down for full streams :)

[@drytoasts]

I finally made some decent progress with understanding my olive oil preferences when I got a tasting kit of 5 mini bottles of various origins. Really helped to be able to A/B without having a huge up-front expense (or an unmanageable amount of oil to work through before it turned rancid). There are some reasonably priced, no-frills sets like this at Olive Oil Lovers and similar sites. Also, I did have to admire the squeeze bottle power move by Graza. But cmon. Save your condiment squeeze bottles and DIY (decant it yourself).

[@derekiscool]

here's my quick graza review graza sizzle: yummy graza drizzle: yucky graza pricing: yuckier graza customer service: very kind and helpful graza packaging: i'm a sucker for anything with a little guy on it so i'm giving it a ten overall: 5/10 -- glad i cancelled my subscription but if i can find the sizzle in a brick & mortar spot for cheap i'll get it from there

[@ProfessorTurnipAlpha]

love this format!

[@Artfan123]

Olive oil made when the olives are young and green tastes extremely different (possibly bitter and more grassy) from olive oil made from ripe olives (fruity, bright). It also depends how old the trees are I have heard old trees make the best olive oil. A very cheap one I found on the market that’s surprisingly very good is Bertolli bold olive oil and I believe it’s all sourced from Spain

[@veggiedumplinn]

I will be trying that one next time! I’m obsessed with olive oil lol

[@chandlermiller3944]

This has marketing Monday vibes and I am here for it.

[@Aldrahill]

Really enjoying these more meta, in-depth looks at both KZbin, social media, and the industry behind food and foodtubing, just as invaluable as the main channel stuff tbh. Especially love the YT focused backend stuff, but I’m biased.

[@Issvor]

Definitely keep these coming!

[@randomness5435]

Great segment dude, really want to check out the livestream content

[@mattador]

I am tremendously biased, but I can’t help but feel like Spanish olive oil (and wine for that matter) are tremendously underrated in the United States and are talked about and stocked far less than that from Italy, for example (which actually buys a very significant amount of its olive oil from Spain before bottling it in Italy and selling it as Italian).

[@gabrieldarce1991]

Something I'd always found was picking up different Mediterranean origin olive oils was a good option to try something new and good. Whether Cypriot or Spanish or Palestinian olive oil is better or worse is kinda irrelevant. It's always good, and I can afford to buy the single origin more ethical stuff as opposed to the more expensive Italian.

[@Gingersnaps1978]

I vastly prefer Spanish olive oil

[@blehbleh9283]

Spanish olive oils and wines >>>> italian. It's usually reasonably priced and good

[@alphaperez]

i love the channel but I don't understand what 86 and fired means. Aren't they basically the same thing? Like if you 86 something you are getting rid of it. And if you fire something, you are getting rid of it. I'm just confused by the terminology lol

[@yippehanako]

In a restaurant, fire means to begin cooking. Refire is to remake.

[@cloudyview]

That was on twitch?! Sorry I missed it. Glad I get to see the edited version though 👍 I've been really tempted by that Graza oil - glad I hadn't bought any yet 😄

[@Ladderphobia]

congrats on baby!

[@scouthanamura2380]

Liked this! Glad you made a video, I missed this on stream. Hope you are doing well =)

[@liamtahaney713]

In Benelux and germany, its literally perfectly normal to eat two slices of bread and a slice of cheese for lunch. Ultimate whit people food. If youre feeling frisky. Good cheese, good bread, need nothing more.

[@KrisRN23935]

So... Does that mean that "White People Food" would be more accurate than "American Food"?

[@alexmueck8558]

As a "Big Food" employee some comprehensive newsletters I receive in my inbox are Food Business News and Daily Dose of Dairy for industry news like trends, lawsuits, recalls, and occasional spicy corporate drama. Back to work, poisoning our children with chemicals!

[@netshaq2]

Oooo can I get a link to subscribe?

[@alexmueck8558]

​@@netshaq2 I think KZbin is deleting my replies when I send links. Google "berry on dairy newsletter" and "food business news email newsletter" for those two. Speaking of industry resources, Natural Products Expo West in Anaheim CA, March 2024, is the Mecca of product development each year. You need to be associated with an industry company to attend, but with your plate company you might qualify as "Natural Living/Home/Textile" manufacturer... it aint cheap though. Maybe it's outside of your scope, but who knows!

[@bobsaxton2579]

More of these please!

[@Rudepetsclub]

Normally I would watch the whole way through a video, but I REALLY needed to know about your thoughts on the Tiktok olive oils. I hope you'll forgive me and do more of these in the future.

[@oliviacarolinanogueira7769]

unfortunately the olive oil stuff is correct, antioxidants do taste bitter and minimally processed oil does too.

[@Gigaamped]

0:45 Tht validates me so much since i remember seeing an In-N-Out copy cat on the drive from Tijuana to Ensenada out of the corner of my eye and i could never locate it on google maps but now I know how they spelled it! Edit: I found two worth mentioning: INI-N-AUT Burgers off the highway between TJ and Rosarito. Sadly, it's permanently closed. Thankfully, Hamburguesas In&Out in cdmx is still slinging patties with pretty decent reviews at that. Not far from the airport either...might have to hit it up.

[@mattymattffs]

In Canada we have some stores offer a discount if you pay cash. A smaller one for debit

[@greenblaze9189]

"Da GAWD Lisa McManus"

[@larrman5409]

My parents cracked eggs on my head and now I’m in therapy every Thursday

[@darkbelltoad2532]

Hey shaq I wouldn’t worry too much about losing your card points to a law change - that would take years to pass and enforce (plus you’d have companies like Amex who’d fight it every step of the way). But if you are concerned with how to spend an easy bet is to transfer points to an airline you like for use later (and often those loyalty points are higher value)

[@icegummi3177]

1:12 WHO CAN FORGET ABOUT TAQUERIA GOKU (PRUEBA EL ESPECIAL GOKU!)

[@GoldenBeholden]

I like hearing you talk.

[@nothing-2-live-4]

NA beer will never take off in Wisconsin because it’s already legal there to drink underage as long as you’re with your parent.

[@virtd]

this could be called Digester's Digest

[@empatheticrambo4890]

I feel so called out by your comment on “eating at their desks” ... I literally just toast a bagel and put cold turkey on it and move on with my day

[@RICHUNCLEPENNYBAGS77]

Ah, I like those bitter and intense oils.

[@eeeeeeeeeeef]

Non alcohol beer is so good its like bubbly cold tea

[@williamaitken7533]

Regarding the non-alcoholic beers, .5% ABV is actually the limit for how alcoholic vinegars can be (in America at least). So essentially if you're fine with your kid consuming vinegar, then non-alcoholic beer has essentially has the same alcohol stats.

[@rrrooorrr]

BURN BRAND BURN

[@Udinanon]

The idea of having a reservation fee is so odd to me, considering how often i do it even for a place where i'm just 30 minutes away, just to be sure not to arrive and it's packed and to let them know i'm on my way

[@RunningRugby4]

As a greek, that shit they said about olive oil had me up in arms. The good, low ph, unadulterated shit is smoothe, a little sweet even

[@JenIsHungry]

Antioxidants and beneficial polyphenols *are* often bitter. You being Greek doesn't make you a lead olive oil expert, if you weren't aware.

[@RunningRugby4]

@@JenIsHungry i dunno bro. there's 14 people over 100 in my village, and the oil they eat every morning is anything but bitter. oil (in europe at least) can only be classified as extra virgin if free acidity is less than 0.8%

[@scose]

8:54 slight Dunkey accent

[@NightWindsMusic]

GT’s kombucha has kiwi which I’m allergic to. Now I can feel better about not drinking it instead of just sad!

[@bugsandsnakes]

I’m not ready to be told this olive oil sucks bc I love it 😭

[@RainbowJesusChavez]

If it works for you, then awesome! But to act like it's a step above for everyone for everything is just not it

[@bugsandsnakes]

@@RainbowJesusChavez word I just buy it bc it’s cheap & in a convenient bottle. & it tastes good to me

[@Quixan]

You can like what you like. He didn't actually say sucks, he DID use the words bitter, strong and biting, and that he and his wife didn't like it. What words would you use to describe why you like it? have you explored different brands that do or do not check the same boxes?

[@bugsandsnakes]

@@Quixan I’ve tried a lot of different olive oils & this one really isn’t bitter at all to me and has a good flavor. Me and my boyfriend really like it but we’ve only used the “sizzle” one. It’s not too strong of a flavor but it just tastes like a good, classic olive oil. I love that the olives used all come from one place

[@bugsandsnakes]

@@Quixan Oop also I’ve just seen the comment where he said he’s never tried the Graza brand so idk what brand he’s talking about in the vid

[@Oscar-gq4ro]

I bought a bottle of graza drizzle on sale and after one use went back to the store and got a bottle of Terra dellysa (the one with horse)because that shit was nasty af

[@patrick0griffith]

Hey I’m a big fanboy of you, but could I offer a suggestion? Try looking at the camera more when talking (I only mean this for videos like these) it feels a little strange or distant otherwise imho. Otherwise I could be 100% wrong -wtf do I know about making YT vids? (Very little). Keep up the great content!!

[@netshaq2]

I tried it before but stream viewers consistently agreed that it felt unsettling while live 🥴

[@Quixan]

@@netshaq2 Stare

[@patrick0griffith]

@@netshaq2 livestream viewers are savage. Only option is split screen @camera/away from camera a la tiktok Temple Run below and content above

[@yippehanako]

Nah, we're firing reservation fees. On the fly. 86 not showing up when a table has been set up for you and a severs' table (income) reserved just for you. Going out with 6+ people is not casual and Most places aren't charging to reserve for 2-4

[@JenIsHungry]

Generally, the bland, sweet tasting olive oil being preferred over the stronger flavored oil is a more recent thing. Modern humans dont like and have a low tolerance to bitter things.

[@TheDeathmail]

For the egg cracking thing, while it's not nice.... at the same time, it's not too big of a deal either... Harmless acts like that will be annoying and kids need to learn to deal with it.... And it's fine to mess with family.... as long as it's harmless....

[@desertedham37]

i bought some Graza bc it was on sale and i wanted to reuse the bottle and fill it with my Costco olive oil

[@alan8892]

Yeah, more companies should try out the squeeze bottle because it's honestly been pretty convenient, but I couldn't justify paying full price for it again just because I liked the bottle. Refilling it with Costco olive oil is a good call though

[@WaaluigiBoard]

@@alan8892only problem is it’s plastic

[@iKonakoFrost]

tried the graza oils and i do NOT get the hype, they dont taste like anything in particular and if anything Sams club avo oil is better! What the heck!!

[@DianeH2038]

the customer is going to pay for the credit card transaction fee no matter what.

[@netshaq2]

Yes, but those without credit card rewards pay extra

[@DianeH2038]

@@netshaq2 true; I did hear that part. I was just thinking of the over-arching truth. I suppose with the credit card fees at least the payments are confined to the credit card users (those w/o rewards, though). it's pretty much always going to be unfair, I think... but it could be less unfair. I don't pay for restaurant meals with credit cards for this very reason, btw. it's my choice. so rewards vs no rewards doesn't affect me, because I can still choose to pay a different way.

[@netshaq2]

@@DianeH2038I stopped buying gas with credit cards unless I have a revolving reward of 5% or more. I don't know if it's obvious, but the price is always lower here when you pay with cash or debit!

[@DianeH2038]

@@netshaq2 indeed!

[@jennchick126]

@@netshaq2I think Costco charges the same if you use debit or credit! And their CC gives 4% back on gas (everywhere, not just Costco gas stations)

[@tomv8952]

never thought about the credit card fee being subsidised before - good point

[@TheBlawdfire]

I don't understand the N/A beer craze. None of the ones I've tried have tasted as good and they have nearly the same amount of calories and carbs as the real thing. I'd rather have water!

[@alexmueck8558]

5:00 use your points to pay for a friend's trip and they reimburse you part of that. easy

[@AGenaille]

Hey man I know it's 3 months late to be dropping comments you'll probably never read but I just had something to say regarding the reservation fees. I may have misunderstood what your point was, but as someone who's worked in the restaurant industry for 10+ years, reservation / cancellation fees are an EXTREMELY good thing for restaurants as far as I'm concerned. I can't really speak on Las Vegas, where I can imagine they are just being greedy about it, but in the industry where I'm from, a reservation of 6 no-showing can seriously screw over your ability to make money. You talk about how razor thin restaurant margins are, but imagine what happens when you hold an empty table for a reservation during your busiest service for 1 or 2 or 3 hours, and that table never shows up. That's 3 hours of service that you could have turned over 6 seats twice. That's a tremendous amount of money to lose, and now you're also not getting the revenue from that 6 top that was supposed to come in as well. If you charge a cancellation fee, or a reservation fee, it encourages people to follow through with their reservation and actually patronize the restaurant. I can tell you from experience, people LOVE to flake on their reservations, and it can be financially harmful for a restaurant that was going to struggle to make ends meet even with that 6 top honoring their reservation. The fee also means if people don't follow through, you're still recouping some of that lost revenue, and you're less impacted by it. Like I say, I could be misunderstanding what your point was. In which case I'm sorry, please politely tell me to shove my wall of text up my ass. Big fan of your work xoxo

[@villuna_]

what do you mean by "firing"? getting fired isn't a good thing isnt it?

[@netshaq2]

In a professional kitchen, 86ing something is to nix it, while firing something is to begin making it

[@villuna_]

ah, thank you!

[@KrisRN23935]

​@@netshaq2That makes sense, I've heard "refired" on a lot of GR's shows.

[@sahilmishra2945]

errata: Boston is not a cool city

[@netshaq2]

AUSTIN

[@ramonbaldwin3751]

✨ Promo-SM

[@dannybrown2355]

I just got those two bottles of Graza from Whole Foods after seeing every food tuber I follow use it and then I see NetShaqs thumbnail 😢

[@netshaq2]

I haven’t actually tried Graza (so now you REALLY know which brand I was talking about)