Striker@lemmy.worldM to Mildly Infuriating@lemmy.worldEnglish · 1 month agoLots of times the restaurants won't even have milklemmy.worldimagemessage-square285fedilinkarrow-up1996arrow-down178
arrow-up1918arrow-down1imageLots of times the restaurants won't even have milklemmy.worldStriker@lemmy.worldM to Mildly Infuriating@lemmy.worldEnglish · 1 month agomessage-square285fedilink
minus-squareEatATacolinkfedilinkEnglisharrow-up6·1 month ago Many items in cocktails also have long shelf lives after opening or are cheap/move quickly. This is why I think we see variations on actual cocktails so much…you have it, it’s open, so move it.
minus-squareLetstakealooklinkfedilinkEnglisharrow-up6·1 month agoExactly. It’s like having a breakfast only restaurant. You can make a menu of 50 entrees by combining 8 main ingredients with various cooking methods and spices.
minus-squareMeThisGuy@feddit.nllinkfedilinkEnglisharrow-up3·1 month agothat’s Taco Bell and they’ve been doing it for a long time
minus-squareLetstakealooklinkfedilinkEnglisharrow-up1·1 month agoLots of diners, too. That’s why they tend to be the restaurants that are around for 67 years, lol.
This is why I think we see variations on actual cocktails so much…you have it, it’s open, so move it.
Exactly. It’s like having a breakfast only restaurant. You can make a menu of 50 entrees by combining 8 main ingredients with various cooking methods and spices.
that’s Taco Bell and they’ve been doing it for a long time
Lots of diners, too. That’s why they tend to be the restaurants that are around for 67 years, lol.