11:31 那个浇汁不叫gravy, 叫 au jus, 是煮牛肉时生成的肉汁,是清汤, 不是稠的。
@freelikewind7 ай бұрын
谢谢,做gravy 难道不是要用煮牛肉时出的肉汁来做吗?恕我孤陋寡闻了。
@ohya8672 ай бұрын
台灣粉絲報到,首頁推薦我來這,馬上訂閱,希望姐姐多介紹各個餐廳
@Jianfa88Tsai7 ай бұрын
1:02 Restaurant competitive advantage is by putting up a sign to explicitly communicate to potential customers that it’s a non-tipping restaurant. This max profits which in turn max wait staff, dishwashers, suppliers, bosses and chefs salaries and profits.
I can definitely relay to you. I retired in October 2023, at 67 years of age. Life has not been kind, experiencing post retirement depression. Income's been reduced to 20 percent. Wife still working. Very much appreciate your bi-lingual gift. Both Mandarin and Cantonese sound pleasant and perfect 😅😅. Look forward to getting to know you more. From NYC, USA😅😅
@freelikewind5 ай бұрын
Thanks for watching my channel, enjoy your life in New York. Cheers.💖