I've started thinking about how much we get harassed due to wastage, most recent was a sticker on my bin from the council about not putting recycled goods in the recycled bin, but wait a minute.
Every time you go through maccas drive through, your order comes in a paper bag. Order a large salt with a small chips and get a free large paper bag, what happens to that bag? Gets thrown in the bin almost instantly, and McDonald's sponcers clean up Australia day!
I would love the option for a paper bag or not, if you did. Would you accept o bag? I know there may be chips etc that fall but for a meal. They can potentially save millions of paper bags yearly.
I only just realised the extent of wastage, got some take away noodles. Has anyone realised those chefs never turn off the running water as long as they bare infront of that pan cooking they have a direct flow of fresh water running continously. It's not hard to setup a quick on/off adapter. So much wastage…
I think McDonalds needs to sponsor you for a dictionary.
From what I've seen, the water there is to stop the metal around the wok/pan from becoming too hot since its continually exposed to heat, i.e. you'd rather have lots of warm water rather than a MASSIVE piece of metal that would burn your hand off if you ever touched it. If you've ever worked in a kitchen before mate, you'd know how goddamn hot it is.
Metal = Good thermal conductor.
Water exposed to fire constantly + cool water = warm water
The water on the metal surface isn't boiling. Probably around 60-80 degrees.
If you want to, I guess you could pay for them to redirect their water drain to a garden if that makes you feel any better Moots. Or you could help them design a piping system for the coolant water to be redirected outside, air-cooled before it's pumped back into their kitchen again. Air-cooling requires quite a lot of surface area, not to mention, it won't work on a very hot day, and additional cost to set it up, the efficiency of such a cooling system would be dependent on the ambient temperature.
Or you know, you could always cook with a small fire that will take a lot longer to heat up the food. That'll work well in a restaurant yeah?