Bad BBQ? Restraining Order?

[Irish mist]

Originally Posted by dpg

Yankee Smokehouse does have ok beans but they simply taste like any old canned baked bean from a supermarket that they try to kick up a notch. Nice pieces of meat (pork?) in it but the taste automatically reminds me of a can of B&B Baked Beans.

A lot of places take cans right from the supermarket & pawn them off as fresh. Seen a local seafood place (not to be named here) use Hannaford brand clam chowder in place of the real thing & up-sell for big $$$.

[Mr. V]

Originally Posted by Irish mist

Seen a local seafood place (not to be named here) use Hannaford brand clam chowder in place of the real thing & up-sell for big $$$.

Oh, quit being a chowder tease and spill it.

[Descant]

Originally Posted by Irish mist

A lot of places take cans right from the supermarket & pawn them off as fresh. Seen a local seafood place (not to be named here) use Hannaford brand clam chowder in place of the real thing & up-sell for big $$$.

That's what "Home style" cooking means: open the same can that Mom did. Just because it has a brand name doesn't mean it isn't the real thing. Most supermarkets don't sell anything in restaurant size/quantity so it is uneconomical to operate that way. And, whatever they use for a base, you never know how they have added to it. Or in the case of soup or chowder, carried it too long in the soup warmer so it steams off and becomes salty. So, you thin it down a little to lessen the salty and now the ratio of broth to contents is"watery". Maybe should have discarded it. Tough decisions. This is a tough business.

[baygo]

Originally Posted by Irish mist

A lot of places take cans right from the supermarket & pawn them off as fresh. Seen a local seafood place (not to be named here) use Hannaford brand clam chowder in place of the real thing & up-sell for big $$$.

You are being fed a lot more canned food than you know. A can from the grocery store or a can from the chains Commissary or a can from Cisco’s is still a can. Many restaurants rely on conglomerates to prepackage food today. A telltale sign that the food wasn’t made on site from scratch is the pace that it comes out of the kitchen. There is a small restaurant chain/group with a location here in the lakes region that contracts Cisco to prep its food. The customers don’t know the difference.

[brk-lnt]

Originally Posted by baygo

The customers don’t know the difference.

It is humorous how many people will go to places like Chili's and Applebees to get microwaved dinners and think of it as some kind of special outing.

[fatlazyless]

Ever eat at that Marie Callender's Restaurant and Bakery ..... www.mariecallendersmeals.com ......click on products ...... $2.50 at wallyworld and 6-9 minutes in the microwave ..... like, why go to any other restaurant?

For what you pay for one restaurant meal, you can eat for a week, or maybe a month, at Marie Callender's.

[ishoot308]

Originally Posted by fatlazyless

Ever eat at that Marie Callender's Restaurant and Bakery ..... www.mariecallendersmeals.com ......click on products ...... $2.50 at wallyworld and 6-9 minutes in the microwave ..... like, why go to any other restaurant?

For what you pay for one restaurant meal, you can eat for a week, or maybe a month, at Marie Callender's.

Yeah, Only 600 milligrams of sodium and 25 grams of fat in a one cup serving of their chicken pot pie!

I think I’m all set!

Dan

[fatlazyless]

Let's see if I can say something intelligent here.

For me, these ingredients probably don't make any difference and never having read the ingredients description, was unaware. I eat it mostly because it tastes good and is easy to microwave, plus drinking a lot of carbonated water or juice with it, helps too.

The chicken and turkey items along with the spaghetti seem to cook up the best in the microwave.

I have been living on this Marie Callender brand for about 10-months, am healthy as a horse, and just as smart! .....

[Wifi-1]

Originally Posted by fatlazyless

Let's see if I can say something intelligent here....

Nice try

[upthesaukee]

Originally Posted by fatlazyless

Let's see if I can say something intelligent here.

For me, these ingredients probably don't make any difference and never having read the ingredients description, was unaware. I eat it mostly because it tastes good and is easy to microwave, plus drinking a lot of carbonated water or juice with it, helps too.

The chicken and turkey items along with the spaghetti seem to cook up the best in the microwave.

I have been living on this Marie Callender brand for about 10-months, am healthy as a horse, and just as smart! .....

The answer to the first sentence is : No! (Sorry FLL, you left yourself wide open on this one! )

Dave

[Bigstan]

Originally Posted by baygo

You are being fed a lot more canned food than you know. A can from the grocery store or a can from the chains Commissary or a can from Cisco’s is still a can. Many restaurants rely on conglomerates to prepackage food today. A telltale sign that the food wasn’t made on site from scratch is the pace that it comes out of the kitchen. There is a small restaurant chain/group with a location here in the lakes region that contracts Cisco to prep its food. The customers don’t know the difference.

I know of a certain Scallop Chowder I have only seen offered during the winter months at a place I cannot seem to recall right now that I can say with 99.99% certainty isn't from Cisco....

[Descant]

Scratch may come in a 30 lb bag and "Our special gravy" may come in a 5 gallon drum. It's what you do after that that makes the difference. An unskilled bartender can screw up Scotch on the rocks. Those who don't drink Scotch won't know the difference.
Sometimes, you're just in the wrong place. I asked for Chivas on the rocks and the waitress came back a minute later and said we don't have that. OK. What Scotch do you have? I'll ask the bartender. Another minute. We have Jack Daniels and Smirnoff." "OK. Sam Adams will be fine." Obviously new staff, but helpful and cheerful, so it wasn't a big deal. A couple of months later, same place, charity banquet. Top shelf all the way.

[BroadHopper]

Originally Posted by baygo

You are being fed a lot more canned food than you know. A can from the grocery store or a can from the chains Commissary or a can from Cisco’s is still a can. Many restaurants rely on conglomerates to prepackage food today. A telltale sign that the food wasn’t made on site from scratch is the pace that it comes out of the kitchen. There is a small restaurant chain/group with a location here in the lakes region that contracts Cisco to prep its food. The customers don’t know the difference.

My first job in a kitchen was at Weirs HoJo in 1965. I was shocked that EVERYTHING came frozen and served. Well except for the bacon, eggs and salad greens. There weren't many cans, even the soup came frozen!

No wonder mom and dad rarely go out to eat!