Text 30287, 85 rader
Skriven 2009-10-23 06:41:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Altering Pizza
==========================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 -> What I don't understand is how the chain places can take decent
 -> ingredients and come up with dreck while the Mom & Pops can use 
 -> the same ingredients and come up with ambrosia.

 DS> Chain places, by their very nature, shoot for the lowest common
 DS> denominator.  Almost every mom-and-pop place here has their own
 DS> techniques: they make their crusts fresh using their own recipes, they
 DS> make and season their own sauce, they buy their sausage from local
 DS> makers like Milano in Springfield MA, etc.  That's the real difference.

That's part of it. I think the other part is pride in what you do, now that I
think about it. Pizza Hut used to have a pasta dish called "cavatini" (which
name I suspect they made up) that I got a chance to try at a "test kitchen"
when they were developing it. It was wonderful. And apparently hard to screw up
since it tasted pretty much the same if I had it in Corning, NY or Corn Center,
IA (which I did). It was the only thing on the Pizza Hut menu that I *liked*.

Naturally, they dropped it from their menu.

I know the corporations care (some of them) because I did the "secret shopper"
gig for a few years. Some of the surveys were quite detailed. On at least two
occasions (the company) acted on my comments about quality/service because I
got an individualised re-shop for that location. And on both occasions heads
must have rolled ... or some other method was used to build a fire under the
staff. The difference was dramatic.

Of course employees such as the slovenly, obese cashier at Taco Bell who was
overheard (by me) to complain "The only reason I workin' dis job is 'cause I
cain't get de welfare no mo'" really add to the dining experience.   Bv(=

But, mostly it comes down to pride of the workman in his output, I think.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Hut Cavatini *
 Categories: Pasta, Beef, Sauces, Cheese
      Yield: 4 servings
 
      4 c  Pasta; cooked al dente
      2 lb Ground round (?)
      2 tb Oil
  1 1/2 pk Onion soup mix
     28 oz Stewed tomatoes; chopped
      6 oz V-8 Juice
     28 oz Jar Prego Meat Flavour
           - Spaghetti Sauce
   1/2  c  Grape jelly
           Mozzarella cheese
           Provolone cheese
 
  Brown the meat in oil. Crumble with a fork, browning until
  the pink color disappears. Turn heat to low. Add remaining
  ingredients. Stir lightly to combine. Allow sauce to cook,
  uncovered about 20 minutes, but do not let it boil.

  Alternate layers of cooked pasta, the sauce and slices of
  mozzarella and half the provolone - sufficiently to fill
  individual au gratin dishes or small oven-proof serving
  dishes.

  Source: Copycat Cookbook.

  * Does anyone really test these recipes against what they 
  are supposed to copy?  UDD

  Posted By: Waldine van Geffen

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... A life is more than long enough for people to get what there is of it wrong
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)