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Started By
Message
re: Chain Lovers Alert, Red Lob, Olive Grdn Failing
Posted on 8/2/12 at 8:49 am to Mike da Tigah
Posted on 8/2/12 at 8:49 am to Mike da Tigah
quote:
Stocks are out of the question, and most locals don't even do that. You have to break down actual chickens to pull that off and the time and labor isn't justified when they can just pop the top off a tub and pour it in.
Very few make their own stocks unfortunately, and to me it's one of the most important parts of any dish that requires one. But, there are differing qualities of pre-boxed stock. Not all pre-made stocks are equal by a long shot.
1
Posted on 8/2/12 at 8:53 am to Rohan2Reed
I'm assuming you're referring to Venice, Italy, rather than that overrated restaurant in NOLA. And I have been to Venice, as well as that restaurant.
Why don't you spend 3 weeks in Italy, have pasta for breakfast, lunch, and dinner, and then get back to me?
Why don't you spend 3 weeks in Italy, have pasta for breakfast, lunch, and dinner, and then get back to me?
This post was edited on 8/2/12 at 8:54 am
Posted on 8/2/12 at 9:03 am to LSUAfro
quote:
Very few make their own stocks unfortunately, and to me it's one of the most important parts of any dish that requires one. But, there are differing qualities of pre-boxed stock. Not all pre-made stocks are equal by a long shot.
You're right, but few options available can hold a candle to roasting off bones and making a 12-18 hour chicken stock, and that's what seperates the men from the boys IMO, or rather the unbelievable soups from those that are just a bit underwhelming or adequate.
The difference between any soup base dish IS in the stock rather than just premade stocks or water and base. It is THE essential makeup of soups. People often place so much attention on the protein that they forget to focus on the MAIN ingredient or body itself, the stock.
Posted on 8/2/12 at 9:10 am to Mike da Tigah
quote:
Stocks are out of the question, and most locals don't even do that. You have to break down actual chickens to pull that off and the time and labor isn't justified when they can just pop the top off a tub and pour it in.
So all of the belly aching about Olive Garden not making their own stocks also applies to local restaurants.
You get why some of us think that the chain condemnation is sort of silly when local restaurants use a lot of the same shortcuts?
Posted on 8/2/12 at 9:12 am to LSU lilly
quote:
I'm assuming you're referring to Venice, Italy, rather than that overrated restaurant in NOLA. And I have been to Venice, as well as that restaurant.
Why don't you spend 3 weeks in Italy, have pasta for breakfast, lunch, and dinner, and then get back to me?
Lilly is taking the gloves off
Posted on 8/2/12 at 9:18 am to Powerman
So I think it's time for an honest recap here
Olive Garden is accused of not doing it like the local guys and making fresh sauces.
It is pointed out to multiple people that made this claim by people who have worked in the place that they do make their own sauces. So there is a partial retort by the people who hate on Olive Garden but it is with the caveat that
1. Well it's not like they're making their own fresh pasta in there every day with flour and eggs LOL
- Rebuttal to that on my part is that most places don't. And MDT the champion of all things local even admits that most local places and even most high end places don't do this. So here, there isn't really anything as far as the making it from scratch thing that makes OG any worse of an offender than the local guys, even some of the finer establishments.
2. Well it's not like they're making their own stocks LOL!
- And once again, MDT the champion of all things local admits that most local guys don't do this either.
So, I suppose we are left here. We have people who know nothing about how Olive Garden prepares their sauces claiming that the local guys do it better and with more principle. Please tell me if the local guys are using dried pasta and stock out of a can, what exactly are the local guys doing that Olive Garden is not doing?
Olive Garden is accused of not doing it like the local guys and making fresh sauces.
It is pointed out to multiple people that made this claim by people who have worked in the place that they do make their own sauces. So there is a partial retort by the people who hate on Olive Garden but it is with the caveat that
1. Well it's not like they're making their own fresh pasta in there every day with flour and eggs LOL
- Rebuttal to that on my part is that most places don't. And MDT the champion of all things local even admits that most local places and even most high end places don't do this. So here, there isn't really anything as far as the making it from scratch thing that makes OG any worse of an offender than the local guys, even some of the finer establishments.
2. Well it's not like they're making their own stocks LOL!
- And once again, MDT the champion of all things local admits that most local guys don't do this either.
So, I suppose we are left here. We have people who know nothing about how Olive Garden prepares their sauces claiming that the local guys do it better and with more principle. Please tell me if the local guys are using dried pasta and stock out of a can, what exactly are the local guys doing that Olive Garden is not doing?
Posted on 8/2/12 at 9:25 am to Powerman
Let me help you out since you aren't grasping everything.
1. Chains get pre-cut, frozen, bagged veggies - It helps them control portions, cut labor, and create consistency.
2. Chains get pre-cut, frozen, for all of their protein needs. - It helps them control portions, cut labor, and create consistency.
3. Chains use pre-mixed seasoning packets for every dish - It helps them control portions, cut labor, and create consistency. They like to be able to cater to all taste buds as to allow every type of palate to be able to digest their dishes. This creates bland foods.
4. Just because the dish has mozzarella, tomatoes, Parmesan, and ricotta doesn't make it equal to the next guys ingredients. Most chains are using the cheapest ingredients they can get from their supplier to use in their dishes. It helps keep costs low.
5. When you put all of these together, it usually doesn't create the highest quality products. Of course some local places are guilty of some of the above, but chains almost exclusively use these tactics. It's the whole point of the business plan.
Anything else?
1. Chains get pre-cut, frozen, bagged veggies - It helps them control portions, cut labor, and create consistency.
2. Chains get pre-cut, frozen, for all of their protein needs. - It helps them control portions, cut labor, and create consistency.
3. Chains use pre-mixed seasoning packets for every dish - It helps them control portions, cut labor, and create consistency. They like to be able to cater to all taste buds as to allow every type of palate to be able to digest their dishes. This creates bland foods.
4. Just because the dish has mozzarella, tomatoes, Parmesan, and ricotta doesn't make it equal to the next guys ingredients. Most chains are using the cheapest ingredients they can get from their supplier to use in their dishes. It helps keep costs low.
5. When you put all of these together, it usually doesn't create the highest quality products. Of course some local places are guilty of some of the above, but chains almost exclusively use these tactics. It's the whole point of the business plan.
Anything else?
This post was edited on 8/2/12 at 9:27 am
Posted on 8/2/12 at 9:25 am to Powerman
quote:
So all of the belly aching about Olive Garden not making their own stocks also applies to local restaurants.
You get why some of us think that the chain condemnation is sort of silly when local restaurants use a lot of the same shortcuts?
I've always tried to even my criticism of this items to all concerned, as there's certainly enough criticism to go around as short cutting is our way in society today even when it sacrifices quality. I guess maybe I don't level it so hard at locals, not because I'm endorsing it really, but probably because I don't care for what chains dominating our landscape have done to promote the idea of failing. Those restaurants I do pimp are those who I know for a fact do it right, and would like very much to see them become the watermark we're all shooting for and the norm rather than the objection to the rule.
I certainly don't endorse it but I suppose in my opposition to what I see chains have done to our food options in a very general sense, I guess maybe unintentionally I've focused more attention on what they've done to lower the bar than I have in shortcutting bullshite in general, chain or local.
Posted on 8/2/12 at 9:27 am to LSUAfro
quote:
1. Chains get pre-cut, frozen, bagged veggies - It helps them control portions, cut labor, and create consistency.
I can tell you that it is an absolute fact that Olive Garden does not use pre-cut frozen vegetables.
In fact there is someone in the kitchen who is about 90 miles an hour almost all day chopping onions, tomatoes, bell peppers, celery etc.
So you are once again flat out dead wrong on that assumption because you are just hopelessly ignorant.
Next.
Posted on 8/2/12 at 9:30 am to LSU lilly
quote:Look at little miss high society over here.
Why don't you spend 3 weeks in Italy, have pasta for breakfast, lunch, and dinner, and then get back to me?
Posted on 8/2/12 at 9:32 am to Powerman
quote:
I can tell you that it is an absolute fact that Olive Garden does not use pre-cut frozen vegetables.
In fact there is someone in the kitchen who is about 90 miles an hour almost all day chopping onions, tomatoes, bell peppers, celery etc.
So you are once again flat out dead wrong on that assumption because you are just hopelessly ignorant.
Next.
You rebutted one of my statements 
Ok. So OG is different than the 6 chains I've been in the kitchen of. High five. +1 for OG.
Posted on 8/2/12 at 9:33 am to LSUAfro
And you're name calling like a 12 year old troll. 
Posted on 8/2/12 at 9:34 am to LSUAfro
quote:
mozzarella
Just a hijack but we have a farmer who we get whole milk from and make our own moz sometimes, sooo good, Ok carry on
Posted on 8/2/12 at 9:34 am to LSUAfro
quote:
You rebutted one of my statements
It was so terribly wrong, I didn't even bother reading the rest of your post. I'll get to that in a minute.
quote:
So OG is different than the 6 chains I've been in the kitchen of. High five. +1 for OG.
Well they ARE more expensive than places like Applebee's and Chili's. Part of that is they do more things in house and use better ingredient.
Like I said, they DO take some shortcuts. But it's not where a lot of people think.
Posted on 8/2/12 at 9:35 am to The Sad Banana
I got sassy for like a minute. My espresso kicked in. 
Posted on 8/2/12 at 9:37 am to LSU lilly
Lil, don't suppose you were a EE at LSU?
Just wondering because I knew an Italian girl that went by Lilly that I had a couple of EE classes with
Long shot
Just wondering because I knew an Italian girl that went by Lilly that I had a couple of EE classes with
Long shot
Posted on 8/2/12 at 9:38 am to LSUEnvy
quote:
Just a hijack but we have a farmer who we get whole milk from and make our own moz sometimes, sooo good, Ok carry on
Better watch it or the FDA (Monstanto Jr.) Will be on your arse. You can't make cheese and charcuterie or you'll die and kill people. Humans can't do that.
Posted on 8/2/12 at 9:38 am to LSU lilly
:rawr:
FWIW OT, I take chains for what they are. I don't expect much, and I usually don't get much. I'll go if the majority of friends or other people want to go, but if it's just me and the missus we turn our pretentious noses up and head off to the high cotton eateries.
FWIW OT, I take chains for what they are. I don't expect much, and I usually don't get much. I'll go if the majority of friends or other people want to go, but if it's just me and the missus we turn our pretentious noses up and head off to the high cotton eateries.
Posted on 8/2/12 at 9:41 am to Mike da Tigah
quote:
Better watch it or the FDA (Monstanto Jr.) Will be on your arse. You can't make cheese and charcuterie or you'll die and kill people. Humans can't do that.
Yeah. Sell all the ice cream and fried chicken you want. But if you try to sell raw milk, we'll come in with guns drawn.
Posted on 8/2/12 at 9:42 am to The Sad Banana
quote:
FWIW OT, I take chains for what they are. I don't expect much, and I usually don't get much. I'll go if the majority of friends or other people want to go, but if it's just me and the missus we turn our pretentious noses up and head off to the high cotton eateries.
Same here
I'm usually pleasantly surprised by Olive Garden though
And a lot of lower end local Italian places usually disappoint I find with a few exceptions
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