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Posted on 8/1/12 at 12:54 pm to Powerman
quote:
Maybe you should go to Italy and get back to her
I have been.
quote:
I used to work at OG and I can tell you that they make the sauces daily
Ha. Of course you did. When was this?
quote:
No. This just means you are a presumptuous moron
Oh look. More pointless name calling. Based on the anger I see in the majority of your posts, you seem to have some serious personal issues.
quote:
There are prep people there early in the morning well before front of the house staff shows up. I know at the one in BR, we had an agreement with Target to let our employees park in their parking lot so we could reserve the entire OG lot for customers.
And this is a practice they still have in place? LL posted earlier in the thread that they stopped doing that.
Also, what kind of things did you prep? I'm assuming you made pasta w/ flour and eggs, right? And the sauces I'm assuming you broke down chickens .. made the stock (3-4 hours I'm assuming) .. the whole deal? And they do all of this while also operating 7 days a week doing a lunch and a dinner service?
This post was edited on 8/1/12 at 12:59 pm
Posted on 8/1/12 at 1:01 pm to Powerman
quote:
I used to work at OG and I can tell you that they make the sauces daily
FWIW, I have never disliked the one dish I've gotten at OG the handful of times I've been.
My beef with OG doesn't come from the food, necessarily. I spend money eating in a restaurant (instead of takeout or cooking) due also to atmosphere. Sure, there are times it doesn't matter.. like stopping on a long drive or something, but if I'm eating out on a Saturday night, it's to enjoy myself. Each time I've been to OG, there is either a table full of uncontrollable children or a table of obnoxious ghetto people.. or something of the sort right next to me.
Obviously, that's not the fault of the restaurant, but it's still something I find each time I have been there. I have ignorant acquaintances on Facebook who post shite like "OLIVE GARDEN DATE TONIGHT! MY FAVORITE RESTAURANT ON THE PLANET!" The overhype by groups of women makes me dislike it even more
Silly, I know.. but hey.. it's the little things, I guess. This reasoning is the exact reasoning I stopped dining at Carrabas.
Posted on 8/1/12 at 1:01 pm to andouille
They are feling the pinch of a sucking arse of the economy' The public sector of eating out for a meal or two during the week has gone to hell. Thank you Oboe.
Posted on 8/1/12 at 1:03 pm to Rohan2Reed
quote:
LL posted earlier in the thread that they stopped doing that.
That is what I was reading when I googled. All of the websites saying everything was made in house was from 2006 or earlier. Then there were comments by people recently saying this is not the case anymore. But I cannot say 100% what is the truth.
Posted on 8/1/12 at 1:04 pm to Rohan2Reed
quote:
Also, what kind of things did you prep? I'm assuming you made pasta w/ flour and eggs, right? And the sauces I'm assuming you broke down chickens .. made the stock (3-4 hours I'm assuming) .. the whole deal? And they do all of this while also operating 7 days a week doing a lunch and a dinner service?
The people on these sites who defended them making their own sauces even admitted that the ingredients that go into the sauces are pre-prepared. Example: pre-made stock, pre-mixed seasoning packets, etc.
This post was edited on 8/1/12 at 1:05 pm
Posted on 8/1/12 at 1:04 pm to Rohan2Reed
quote:
Ha. Of course you did. When was this?
2002 I think. It's been a long time.
quote:
Oh look. More pointless name calling. Based on the anger I see in the majority of your posts, you seem to have some serious personal issues.
No. I just like messing with people because I'm bored.
And I think it's rather silly that you even bothered to observe something like that anyway.
quote:
And this is a practice they still have in place? LL posted earlier in the thread that they stopped doing that.
Did she work there?
I can't attest for what they still do and don't do as I haven't worked there in about a decade.
quote:
Also, what kind of things did you prep? I'm assuming you made pasta w/ flour and eggs, right?
I was front of the house.
And it's well known in the world of Italian cooking that fresh made pasta is actually of lower quality than the dry stuff if the dry stuff is imported from Italy.
Posted on 8/1/12 at 1:05 pm to Rohan2Reed
Rohan, this practice is still in place. Is it that hard to admit that you were wrong about something? Good lord.
Posted on 8/1/12 at 1:07 pm to LouisianaLady
quote:
The people on these sites who defended them making their own sauces even admitted that the ingredients that go into the sauces are pre-prepared. Example: pre-made stock, pre-mixed seasoning packets, etc.
Frozen stocks and dry seasonings have a long shelf life
It would be beyond stupid to make a fresh stock every day and to trust some 8 dollar an hour kitchen worker to measure out and mix together a seasoning blend.
Or perhaps you can explain to me how measuring dry ingredients out and mixing them together is somehow "fresher" than using a seasoning packet?
Posted on 8/1/12 at 1:07 pm to Powerman
quote:
And it's well known in the world of Italian cooking that fresh made pasta is actually of lower quality than the dry stuff if the dry stuff is imported from Italy.
I'm hoping you mean more consistent...or you're just trying to bait r2r again.
Posted on 8/1/12 at 1:07 pm to LouisianaLady
I'd be willing to bet money it's not made fresh. Perhaps once .. but the entire marketing ploy about OG having a Tuscan Cooking Academy or whatever it's called screams that they're trying to justify and/or coverup (i.e. - layer on more bullshite) as to how their business is run.
I've read many reviews online from former OG employees that said the majority of food is frozen (specifically the meat). The pasta .. I doubt it's frozen, doesn't need to be. But the "prep" that powerman is talking about probably consists of opening a bag of noodles then hit them with a par boil and package for use later on. Saves a ton of time. Doesn't mean it's fresh. Same thing with the sauces. Promise they're not made from scratch. Perhaps they're not out of a can .. but in the fast food industry the name of the game is cost efficiency and cutting corners. Just the way it is. They're in the business of making money, not..excuse the pun..bringing good food to the table.
I've read many reviews online from former OG employees that said the majority of food is frozen (specifically the meat). The pasta .. I doubt it's frozen, doesn't need to be. But the "prep" that powerman is talking about probably consists of opening a bag of noodles then hit them with a par boil and package for use later on. Saves a ton of time. Doesn't mean it's fresh. Same thing with the sauces. Promise they're not made from scratch. Perhaps they're not out of a can .. but in the fast food industry the name of the game is cost efficiency and cutting corners. Just the way it is. They're in the business of making money, not..excuse the pun..bringing good food to the table.
Posted on 8/1/12 at 1:10 pm to Powerman
quote:
Frozen stocks and dry seasonings have a long shelf life
It would be beyond stupid to make a fresh stock every day and to trust some 8 dollar an hour kitchen worker to measure out and mix together a seasoning blend.
Exactly. That's why I prefer restaurants that pay their employees to perform at a higher culinary level.
quote:
Or perhaps you can explain to me how measuring dry ingredients out and mixing them together is somehow "fresher" than using a seasoning packet?
is this serious? do you really not understand the HUGE difference between fresh herbs and dry herbs?
ETA: Afro.. yeah, I'm not even going to attempt to address that troll statement.
This post was edited on 8/1/12 at 1:11 pm
Posted on 8/1/12 at 1:11 pm to LSUAfro
quote:
I'm hoping you mean more consistent...or you're just trying to bait r2r again.
No
I'm not baiting anyone. The dried stuff is better.
LINK
Maybe you should read before going with the conventional wisdom that fresh is necessarily better. Because in this case, it's not.
Posted on 8/1/12 at 1:12 pm to Rohan2Reed
quote:
is this serious? do you really not understand the HUGE difference between fresh herbs and dry herbs?
Who said I was necessarily talking about herbs?
You can have things such as salt, black pepper, white pepper, paprika, and the like go into these things.
I'm not talking about basil and rosemary here dude
Posted on 8/1/12 at 1:13 pm to Rohan2Reed
quote:
ETA: Afro.. yeah, I'm not even going to attempt to address that troll statement.
i.e. you're going to remain ignorant
Posted on 8/1/12 at 1:13 pm to Powerman
quote:
And it's well known in the world of Italian cooking that fresh made pasta is actually of lower quality than the dry stuff if the dry stuff is imported from Italy.
At best, this is a stupid generalization, at worst, it's completely wrong.
We've had a similar discussion on here before, but essentially "fresh" versus "dry" pasta is seen as sort of an apples to oranges comparison as far as products in true Italian cuisine. One is not generally seen as being different in "quality" from the other -- they are more seen as completely different products both with their own specific purposes and uses.
Posted on 8/1/12 at 1:15 pm to Powerman
Just took a quick look at the OG menu. After a 5-second glance at least 2 dishes under their "Classic Recipes" section has the word herbs in the description.
Posted on 8/1/12 at 1:15 pm to Y.A. Tittle
quote:
At best, this is a stupid generalization, at worst, it's completely wrong.
We've had a similar discussion on here before, but essentially "fresh" versus "dry" pasta is seen as sort of an apples to oranges comparison as far as products in true Italian cuisine. One is not generally seen as being different in "quality" from the other -- they are more seen as completely different products both with their own specific purposes and uses.
Let's pretend for a second that everything you said here is correct.
That would also mean that Olive Garden's Pasta isn't necessarily worse than using fresh pasta depending on the application right?
Posted on 8/1/12 at 1:16 pm to Powerman
quote:
Or perhaps you can explain to me how measuring dry ingredients out and mixing them together is somehow "fresher" than using a seasoning packet?
Hey. I am just repeated what I read. I have no horse in this race. I already stated my hatred for OG is not based on the food.
Posted on 8/1/12 at 1:16 pm to Powerman
quote:
That would also mean that Olive Garden's Pasta isn't necessarily worse than using fresh pasta depending on the application right?
I guess it depends on the dish.
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