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If you spend a half hour you can learn most of what it's about and yes, it works on any time frame. I've heard it works best on higher time frames but I have done well on the smaller frames....so pick whatever you like.
Best cheese steak I ever had was by this guy named Vinny in Delaware who is an entirely enthusiastic and energetic guy straight from Italy who pretty much talks to all his customer's that come in the door. He's the definition of passion and doesn't compromise ingredients. He has a small restaurant and he runs it himself. Places like that are usually where the best food comes from. But I'm talking about you take one bite and it just blows your mind away. Some foods you eat and it's an all encompassing experience where you can tell the chef is trying to impress and not cut any corners.
Ingredients are a lot, but it's all about how much love the person puts into cooking the food. I'll give you an example, I used to live on the mainline about 20 miles outside of Philly that was a pretty affluent area and eating at even the burger king in the town of Paoli there was a completely different meal than a burger king 10 miles closer to the city. Why? The closer you get to the city the poorer the people who are working there get and generally the less well raised and less concern for how the food is cooked despite the ingredients being the same. It's horrible, but true. This is generally the same experience I have with any fast food in the country/suburbia compared to in the city.
R.I.P. Joseph Bach (Itchymoku), 1987-2018.
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I completely agree, Chicago guy was the same way. Very picky on ingredients, very open on his process, and socialized with everyone who walked in the door.
Some of the best food I have had is in small mom and pop / hole in the wall kind of places.
Would I have the guts to hold on to the system for the first 5 or so months eh? What happened in September that almost all of my systems have the same curve then to now?