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re: Let's talk "insider" industry secrets
Posted on 10/11/13 at 1:35 pm to iAmBatman
Posted on 10/11/13 at 1:35 pm to iAmBatman
quote:
15 lbs. Mayo (Kraft)
3 No. 10 cans Ketchup (Heinz)
40 oz. Worcestershire sauce (can't remember the brand, but not L&P)
2 oz. Black pepper (forget what spice house they used, but pepper's pepper)
2 oz. Garlic powder (ditto)
Converting Mayo at 220 g/cup, and the #10 can at 12 cups (both are subject to debate), a workable recipe is:
3/4 c. Mayo
1/4 c. Ketchup
5 tsp. Worcestershire sauce
1/2 tsp. Black Pepper
1/2 tsp. Garlic powder
One of the reasons that everyone claims that every recipe they try is not quite it is that they make the sauce then eat it. Cane's won't use it until it has sat for 24 hrs. to let the flavors meld
That's copied and pasted from when I posted that exact statement on here about a year or two ago.
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Posted on 10/11/13 at 1:46 pm to xXLSUXx
My friend's older brother worked at Piccadilly for one single night when he was 15. His mom made him quit because he told her about how all the cooks were doing coke and shooting up heroin in the kitchen ![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
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