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re: Anyone think some people take food maybe a little too seriously here?
Posted on 4/13/12 at 11:25 am to Rohan2Reed
Posted on 4/13/12 at 11:25 am to Rohan2Reed
Upon opening thread
0
Posted on 4/13/12 at 11:25 am to Powerman
quote:
You'll even see guys like Bobby Flay using canned tomatoes because sometimes it makes more sense.
Also Peter Clemenza.
Posted on 4/13/12 at 11:27 am to Rohan2Reed
Obviously these people don't care about the quality of their food
Mike da Tigah could beat Bobby Flay on Iron Chef. I have no doubt in mind. His commitment to quality and his ethical crusade of food purity will surely impart superior quality into his dishes.
Mike da Tigah could beat Bobby Flay on Iron Chef. I have no doubt in mind. His commitment to quality and his ethical crusade of food purity will surely impart superior quality into his dishes.
This post was edited on 4/13/12 at 11:28 am
Posted on 4/13/12 at 11:27 am to SlowFlowPro
I lived there for 2 years in high school, but I'm from Abbevile. IMO, LC is for the most part, a blue collar town equally influenced by both SE Texas and S Louisiana customs. I found it funny that Boudreaux and Thibodeaux spoke with a Texas twang 
Posted on 4/13/12 at 11:29 am to SlowFlowPro
quote:
then explain why it's so popular?
are you saying the most successful food companies are willingly losing money? that doesn't make sense
It's not popular as much as it's a necessity or seen as a necessity by people.
You have an unskilled work force, a money man, and a system set in place that enables it and doesn't know any better. Sysco rep comes in and sells his high margin package to owner as a way of saving time and skills because of the unskilled low pay work force because that's what makes the most for sysco in terms of margin, and he bites into it, realizes with unskilled workers comes lots of waste, listens to customer's likes and creates a nonsensical non cross utilized menu and gets hooked on it. He doesn't know any better, nor does he know how to use his product to it's fullest potential, expect for the occassional bread pudding.
Stock made in house? F that.. Stock from sysco
Roast made in house? F that... RB from Sysco
Sauce made in house? F that... Sauce from Sysco
and so on and so on and so on....
quote:
so in other words, is cheaper?
Yes, labor is less of a cost than product. Be that at Dempsey's or Restaurant August. Product is the most expensive cost of doing business there is, and when you buy pre packaged product that's already been cooked at a factory it's much more expensive than cooking it in house. That's a no brainer.
This post was edited on 4/13/12 at 11:33 am
Posted on 4/13/12 at 11:39 am to Powerman
quote:
Dude not every chain restaurant is pouring stuff out of a can
You generalize way too much
The concept of a chain restaurant is that everything has to taste the same at restaurant A as it does at B,C,and D. Yes, it is a generalization to some degree, but I'd say it's so much more the rule than not, it's not worth mentioning those chains that don't operate on that rule of thumb. It's the McDonalds system. Maybe not McDonalds food of course, but it's most certainly a very similar business model, and so you can't very well entrust that to an unskilled work force.
Posted on 4/13/12 at 11:51 am to Mike da Tigah
quote:
flooded in jalapeno mayo
i skip this when I get the special, still the best sammichboy in the state FACT!
Posted on 4/13/12 at 12:25 pm to LSUEnvy
quote:
sammichboy
Accurate description, neither true sammich nor true poboy. Can we rename it the Darrel's Hybrid?
Posted on 4/13/12 at 12:26 pm to Mike da Tigah
quote:
The concept of a chain restaurant is that everything has to taste the same at restaurant A as it does at B,C,and D. Yes, it is a generalization to some degree
I was surprised how much of Copelands food came from bags. I guess I figured that in Houma, LA you wouldn't need etoufee coming out of a bag, but its all about consistency!
Posted on 4/13/12 at 12:32 pm to DEANintheYAY
Theres a Copelands about 5 blocks from my house. Their version/blend/style of creole/cajun/nola cuisine is not my favorite. Been there once, enough for me.
Posted on 4/13/12 at 12:49 pm to Rohan2Reed
quote:
I consider myself a foodie, and have no problem admitting there is a subset (mostly hipster douchebags) who don't want any yuppies hanging around their cool little speakeasy restaurant where only "people in the know" should be allowed to dine. I experienced a ton of this bullshite when I lived in NYC and would go to Brooklyn to get some food or have a couple drinks. I'd show up wearing a Polo or a buttonup and my frat boy haircut and all these fricking dickbags stared at me like they were annoyed someone outside their hip circle "found out" about their favorite little joints. fricking ridiculous. No doubt, there is a lot of close-mindedness on both sides.
i agree. i see this type of example with a lot of "foodies," just for the record
i really don't have a dog in the fight, b/c like i said, i am picky and don't really branch out much. i can tell you if i like a steak, but gourmet shite? beyond me
Posted on 4/13/12 at 12:50 pm to Count Chocula
quote:
LC is for the most part, a blue collar town equally influenced by both SE Texas and S Louisiana customs.
pretty much
and i'm not saying LC people can't be snobby. i mean i did go to Barbe and we do have 2 country clubs
Posted on 4/13/12 at 12:53 pm to Mike da Tigah
quote:
saving time and skills
aka, money
skilled labor costs more than unskilled labor
time is money
quote:
Stock made in house? F that.. Stock from sysco
Roast made in house? F that... RB from Sysco
Sauce made in house? F that... Sauce from Sysco
when i read your posts i sometimes imagine you as similar to one of the poli board conspiracy theorists
quote:
and when you buy pre packaged product that's already been cooked at a factory it's much more expensive than cooking it in house. That's a no brainer.
economies of scale are obviously at work here, so it's not a "no brainer"
Posted on 4/13/12 at 12:54 pm to SlowFlowPro
quote:Funny, i figured you the St Louis type like all the other lawyers in LC.
Barbe
Posted on 4/13/12 at 12:58 pm to Count Chocula
bro i grew up (relatively) poor
Posted on 4/13/12 at 1:02 pm to SlowFlowPro
quote:Not if you went to Barbe. Got to be the highest average per capita income public school in the state
bro i grew up (relatively) poor
Posted on 4/13/12 at 1:09 pm to Count Chocula
quote:
Not if you went to Barbe.
after my parents divorced my dad moved south of town in an apt so we took advantage. i was in the district of LCB
Posted on 4/13/12 at 1:24 pm to SlowFlowPro
The 2 years I was there it had just been renamed from THE Lake Charles High to Lake Charles Boston.
I was in that same district too. My short time in that prison was spent at St Louis.
I was in that same district too. My short time in that prison was spent at St Louis.
Posted on 4/13/12 at 1:26 pm to SlowFlowPro
Maybe Mike should capitalize off of this knowledge that he has of the system
He could pitch this idea to these multi billion dollar fast food corporations and restaurant conglomerates and make a fat buck as a consultant.
Not only that, but he would improve the quality of food that these restaurants produce closer to his standards of what he thinks they should be.
He could pitch this idea to these multi billion dollar fast food corporations and restaurant conglomerates and make a fat buck as a consultant.
Not only that, but he would improve the quality of food that these restaurants produce closer to his standards of what he thinks they should be.
Posted on 4/13/12 at 1:30 pm to Powerman
quote:
He could pitch this idea to these multi billion dollar fast food corporations and restaurant conglomerates and make a fat buck as a consultant.
yeah i mean if he knows this secret to cutting costs, i'm sure they'd all listen
...unless the Sysco reps create pod people and we just don't know about it (and he can only warn us so directly without them going for him)
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