- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Chain Lovers Alert, Red Lob, Olive Grdn Failing
Posted on 8/1/12 at 1:16 pm to Powerman
Posted on 8/1/12 at 1:16 pm to Powerman
quote:
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.
Maybe you should cook your own instead of reading what the internets tell you and make your own decision.
I love fresh pasta and when I have the time I definitely prefer it. Obviously there is subjectivity to the discussion, but saying that everybody thinks it's better because a couple people on the internet said it was is just silly.
1
Posted on 8/1/12 at 1:16 pm to Powerman
Wait.. I thought you were specifically talking about dried pasta imported from Italy.
Posted on 8/1/12 at 1:19 pm to LSUAfro
quote:
Maybe you should cook your own instead of reading what the internets tell you and make your own decision.
Right. Someone who owns several successful Italian eateries in NYC and who grew up in Italy is just some random person on the internet.
Posted on 8/1/12 at 1:20 pm to Rohan2Reed
By the way, my wife is a gm with darden so Im not talking out my arse.
Posted on 8/1/12 at 1:21 pm to Rohan2Reed
quote:
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.
I didn't say they didn't use herbs you moron
I was suggesting that these seasoning packets don't necessarily have herbs. They're an Italian restaurant. Of course they're going to have some fricking herbs. Are you fricking stupid?
Posted on 8/1/12 at 1:22 pm to Rohan2Reed
If you believe the commercial then you are just a stupid frick.
Posted on 8/1/12 at 1:23 pm to Rohan2Reed
quote:
Over on Reddit, a former Olive Garden Manager is answering questions about the company's Tuscan cooking school. It's real! Sort of? Actually, the chain restaurant sends a bunch of managers to a hotel during the off-season, and they site-see and eat and drink a whole bunch and learn a little bit about Italian food. At least it's all paid for by Olive Garden? Below, all your questions about Olive Garden's Culinary Institute of Tuscany, answered.
On Olive Garden's Culinary Institute of Tuscany: "I was a manager at Olive Garden and was sent to their culinary institute in Tuscany back in 2007. It was more like a hotel, during the off-season, with restaurant on site. They would let the Olive Garden come and stay in all the rooms (small place-maybe 20 rooms) and they would use the restaurant (closed to the public-again off season) as a classroom for maybe an hour here or there and talk about spices or fresh produce for a minute before going site seeing all day."
On his interactions with the "chef": "The only time we saw the "chef" was when she made a bolognese sauce while taking pictures with each of us to send to our local newspapers."
On how much Olive Garden paid for, and what they got in return: "Basically, yes, they send people to Italy every year. As a manager I still got paid my salary and didn't have to use vacation time, it counted as "work." They paid for everything from meals, sightseeing, flight, everything except souvenirs. But in return, they sent pre-written articles to out local newspaper with fake quotes from me and a group photo. Also every year when they would run the promotion, I was supposed to wear a special "chef" coat and make conversation with guests who ordered the promotional meals."
On how much he got out of it: "There wasn't much learning involved. Still though, it was a free trip to Italy."
On the most valuable thing he learned in Italy: "Alfredo sauce is just butter with Parmesan cheese. The addition of heavy cream was made in the good old USA. Most italian food isn't like OG (shocker right) In Italy they like to use a few simple ingredients."
Posted on 8/1/12 at 1:25 pm to Powerman
quote:Of course she speaks for the rest of the world though. Man I could pull some crazy food quotes from respected chefs all over the world, but it sure as hell doesn't mean it's right or the majority agree with them.
Right. Someone who owns several successful Italian eateries in NYC and who grew up in Italy is just some random person on the interne
I'm sure you could pull just as many quotes from respected chefs saying the exact opposite about fresh pasta.
Posted on 8/1/12 at 1:25 pm to LouisianaLady
quote:
Most italian food isn't like OG (shocker right) In Italy they like to use a few simple ingredients."
This is what strikes me most with regard to the dishes I see that Olive Garden advertises most often.
Posted on 8/1/12 at 1:26 pm to Powerman
quote:
Nothing tastes better than fresh pasta in a savory sauce - Mario Batali
He must be some idiot.
Posted on 8/1/12 at 1:28 pm to Powerman
quote:
I didn't say they didn't use herbs you moron
I was suggesting that these seasoning packets don't necessarily have herbs. They're an Italian restaurant. Of course they're going to have some fricking herbs. Are you fricking stupid?
Hey nut job, how about you go on the defensive and lash out irrationally a few more times. Don't think I've seen you do that very often on this site.
ETA: btw.. do you know how long basil lasts? I'm not seeing very many rooftop gardens attached to these OG locations.
This post was edited on 8/1/12 at 1:29 pm
Posted on 8/1/12 at 1:29 pm to LSUAfro
quote:
He must be some idiot.
Of course he is probably commenting on someone of his own skill making that
I can promise you if most places tried to start making fresh pasta in house they would find out in a hurry that there isn't any improvement in quality with a bunch of amatuers making it
Posted on 8/1/12 at 1:30 pm to Rohan2Reed
quote:
ETA: btw.. do you know how long basil lasts?
2 weeks if you know how to preserve it
Posted on 8/1/12 at 1:32 pm to Powerman
quote:
I can promise you if most places tried to start making fresh pasta in house they would find out in a hurry that there isn't any improvement in quality with a bunch of amatuers making it
That's completely twisting the point, and not at all furthering the position that Olive Garden is at all comparable to an actual chef owned or operated local establishment.
Posted on 8/1/12 at 1:34 pm to Y.A. Tittle
quote:
That's completely twisting the point, and not at all furthering the position that Olive Garden is at all comparable to an actual chef owned or operated local establishment.
Well it's essentially impossible to compare any chain restaurant to an unnamed "chef owned or operated local restaurant"
But even those places don't have guys that are on Batali's level. Hell the head chef isn't much less the other employees.
Posted on 8/1/12 at 1:34 pm to LouisianaLady
quote:
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.
This is certainly true of the one in Baton Rouge.
Like you, I've never had anything there I didn't like but I am amazed by the obsession with it by some and the hatred of it by others. Eat where you want, who gives a shite what everyone else thinks?
Posted on 8/1/12 at 1:35 pm to TK421
Now the real reason that people don't want to eat at chains: black people
Posted on 8/1/12 at 1:37 pm to Powerman
Great thread, would read again.
Posted on 8/1/12 at 1:37 pm to Powerman
quote:
Well it's essentially impossible to compare any chain restaurant to an unnamed "chef owned or operated local restaurant"
But even those places don't have guys that are on Batali's level. Hell the head chef isn't much less the other employees.
I guess my point is, most places I've encountered actual "fresh" pasta seem to have known what they were doing. I've run across an occasional gummy or poorly made fresh pasta dish at places, but more often than not, it's exactly what it should be (or at least what I think it should be) -- and definitely a different experience (again, not necessarily better quality) than a dried pasta dish.
Posted on 8/1/12 at 1:38 pm to Powerman
Pman...I'm out of this conversation 
I think you're just arguing to be the contrarian voice in here.
I'll leave you at it.
I think you're just arguing to be the contrarian voice in here. I'll leave you at it.
This post was edited on 8/1/12 at 1:39 pm
Page 9 of 19
Popular
Back to top
Follow TigerDroppings for LSU Football News