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  • Me-me

    What happens after it’s sat in Hotel Gula for a while and the chefs still think it’s fresh because the expiry dates are meaningless?

    Do they empty out the larder every so often?

    • fwknight

      Maybe its a thing where it isn’t in the Hotel until someone needs it.

      • =Tamar

        So how do they order? Do they just have to say “I need [rare and exotic ingredient]” for this magnificent [food]” and it appears in the larder?

        • Lurch goes out and gets it?

          • Sanjay Merchant

            I think they’re just stolen the same way the cooks were kidnapped. Like the receptionist said in the beginning, stuff tends to disappear. Now we know why.

        • They give the creepy housekeeper a shopping list every night.

        • Lewis

          I don’t think they do, panel 5 gives the impression that the food shows up and they just have to make what they can with it. Kind of like Masterchef for the Damned.

    • Alex Hollins

      from teh sounds of it, it gets refreshed every night, and they cook until the larder is empty.

    • Chefs tend not to worry too much about trivial things like sell-by dates. Especially chefs who have been abducted and forced to get up at three in the morning without getting paid for it. You can always bung in some spices to hide the rancid taste.

  • =Tamar

    Sounds like my refrigerator.

    • SteelRaven

      …you have a bottle of milk that 3 decades old?
      …has it started moving on it’s own?

      • reynard61

        I bet the cheese is probably barking and scratching at the door for a walk…

        (Old Phyllis Diller joke.)

  • Sanjay Merchant

    Edie, if what you’re saying is so funny, you should share it with the whole class.

    • Wouldn’t surprise me if it was something Kate can’t print without making this page “Adults-only”, what i’ve seen of those two.

  • Cromell

    Rabbit tatoo, haven’t noticed it before. Nice detail level!

    • Lewis

      Not just any rabbit tattoo, as someone pointed out in the comments a few weeks back it looks like El-ahrairah on one arm and the Black Rabbit of Inle on the other, both in the style of the opening of the animated film version of Watership Down.

  • Andy Nguyen

    Hmm…the Shaws are from 1927, but Kahlua was first made in 1936. Of course, being the best at what they do, they should have no problem working with future ingredients, but it does make me wonder whether Alexa will get shinies to experiment with herself. If they ever get out of this place, they might bring back recipes well ahead of their time…

  • D. Schwartz

    As a cook and baker I have to say that this method of obtaining supplies could have some high variability and add additional challenges to a cook. In the US, eggs a century ago were about 30% smaller on average which is why if you use an old recipe you may want to cut that percentage of eggs before it gets overly eggy. In regards to milk homogenization dates to 1919 so that milk had a cream head and then what would be skim under it. Ultrapasturization is a development of the 1940’s and would produce milk that would spoil slower but also would be harder to produce fermented products from it.

    Not saying this should affect anything but it would be interesting/difficult if the eggs came from 1893 and the milk from 1910 since you would have to be aware of it and adapt for it.

    BUT, I’m not trying to derail anything, I just find the possibilities interesting.

  • Grey_Moment

    I know I’m very late to the party, but I felt this fits here exceedingly well.

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