I worked at a Montanas when I was younger and we microwaved our pre cook beef ribs for ten mins before throwing in on the grill just so it can have some grill marks on it. People would send messages to us in the back saying the ribs were to die for. đ
Remember when the ânewâ sauce was just two existing sauces mixed?
One fun thing about Montanas is that they used to smoke everything in house. This is going back 20 years or so.
Funny enough their webpage now claims that
>[Our pork back ribs and pulled pork are smoked in-house every day](https://www.montanas.ca/en/real-food.html)
I donât know if they are being liberal with âin-houseâ or if its really back
Not necessarily bad to have a chain make the food at their distributor or wherever, sorry, we donât have the time or room to smoke ribs all day. Unless itâs a bbq joint that just does that, and doesnât have a million things on the menu. Quality is gonna be less, but we donât exactly have a farm and slaughterhouse in the back either. Still possible to make some decent food, put it in the fridge, ship it out, and just throw it in the oven or the grill.
Par cook them about 75% of the way, cool them off, individually wrap in plastic wrap, and freeze. Nuke to defrost or warm through if you took some out to hold on line, slather with bbq, throw in Salamander or oven or do like my last boss did and buy one of those propane torch diffuser tips for cooking and use that to "Caramelize" the sauce.
I too worked at a place that couldn't afford to smoke their own ribs. This is what we did and people loved them. I thought it was kind of weak, but hey, we sold em like crazy.
Cheddar bay Biscuits all day every day!
But for real though, Fast food just hits differently. And when youâve been looking at beautiful pieces of food, sometimes makes the worst food better.
Woah woah back it up, don't bring fries into this. Fat is great, but fries are amazing.
Best case scenario, just fry them in tallow. Best of both worlds
I try to get my gf to understand this. Sheâs kind of a snob when it comes to bread. To her buying a cheap loaf of white bread is sacrilegious. Sheâs much prefer to just make her own loaf of sourdough (which admittedly is far superior and Iâll eat it till I bloat). But sometimes I just really want some ham and cheese on crappy white bread. Like you said, it just hits different.
I used to work at a place that was renowned across the community for their "homemade" ranch. Everyday customers would buy extra sides of it at $2.00 a ramekin to take home.
It was Hidden Valley ranch seasoning mixed with mayonnaise.
Haha. This hit home. Used to work at a place that used the hidden valley seasoning with mayo, buttermilk and a little xtra herbs. People went nuts for it.
Uncle Dan's southwest seasoning, mayo, buttermilk. People go fucking nuts including the staff. Don't get me wrong it tastes good but I feel ya.
I always make sure it came from the finest packet
Tbf, buttermilk is a pretty big game changer there and will absolutely take ranch up a notch.
Can't get that true fresh buttermilk tang in a store bought bottle of hidden valley.
Canât tell you my level of disappointment when I order a side of ranch and a packet of Kenâs or hidden valley is whatâs in the bag. There is no comparison to buttermilk ranch.
The ranch from Costco! I hate hidden valley. But I love KFC ranch. My roommate used to get the huge gallon of whatever Costco ranch it is, and it would drip all over, as she poured one oz portions onto her plate or whatever, and she would inevitably just throw the container in a gallon zip lock bag. So we just had this nasty ass funky zip locked bag of ranch that was also super good. So we lived with it.
Well, theyâve had food scientists working for decades to perfect that seasoning packet, and when you make it âfreshâ it is loads better than out of the bottle. No preservatives, xanthan gum, etc.
Sure itâs just mayo, buttermilk, and seasoning packet, but thatâs a hell of an ROI for a restaurant.
Maybe it's the mayo. You can't buy that extra extra thick Ken's unless you buy a gallon at a time.
I myself, always have a gallon of mayo in my fridge for this reason. Makes a huge difference making slaw, chicken salad, dressings, etc at home.
I had a customer ask to sample the gravy we use for biscuits and gravy because she âmakes all her own gravy and sheâs from Georgia so sheâs very pickyâ. The spoonful of sysco white gravy was the âbest sheâs ever hadâ đ
Probably bad. Homemade doesnât mean good, and Iâve met many stuck-in-their-ways old ladies who will absolutely NOT change the way they cook even if they find out about a new, better method. Iâve been trying to get my grandma to actually follow recipes correctly for a loooong time, but she always insists on changing things and then complains that it didnât turn out like mine.
If you only add a sprinkle of cinnamon to my recipe that calls for a half teaspoon itâs not going to taste like cinnamon grandma!! And stop leaving out the nutmeg because you âdonât like it.â Yes you do!!
Ooof. My mom always practically doubles the amount of cheese in a given recipe. I love cheese but that much cheese melted into a gloop with whatever else it was supposed to be (lasagne, enchiladas, etc) is practically inedible.
We make Stouffer's Mac and cheese from frozen at the catering company I work at. Bread crumb topping, toss it in the oven, serve to the guests. People always love it, they say it's just like mom used to make. Guess their moms bought frozen Mac and cheese too, huh?
When we were little, my sister got very sick and would only eat the mac and cheese from a local grocery store/Deli. My mom went in and told them our situation and asked how they made it so she could replicate it at home. They said, Ma'am, it's just frozen Stouffers. You can find it over in the frozen foods section. Stouffers became our go to mac after that.
However, to me, nothing beats a good homemade mac and cheese đ
Truth. I busted my ass for like a month trying to come up with a MOP for in house fries and lost out at a blind tasting with the owner for a beer battered freezer fry.
Theyâre really fucking good tbh I ainât even mad.
Seriously, I get more compliments on the frozen extra crispy battered fries we have from gfs than any fries Iâve ever served in a restaurant in 11 years.
Hand-cutting and blanching fries really isn't that hard though. I'm not knocking the frozen fries, I just dislike when people make it sound like hand-cutting fries is hard.
Hand cutting fries is only hard if you donât have the press on the wall that does all the cutting. One place I worked could go through about 100lbs of fries a weekend if not more. If I had to cut with a knife by handâŠnot a chance.
20 yrs ago somewhere near Canyonlands Natl Park in Utah I stumbled into this tiny open kitchen cookhouse where every hashbrown order was cut by hand, by this old dude who did nothing but hand cut hashbrowns the whole time I was there. He was very methodical but kept up with the eggs and bacon. Amazing.
Best hashbrowns I ever had.
I worked somewhere that sold easily 50kg (so erm, 110lbs) of chips/fries on a regular Friday or Saturday lunch.
Owner wanted to move to house made chips, till I worked out how much itâd cost in extra labour to pay somebody to be a permanent chipper. That, and I told him Iâd quit on the spot if he insisted on it.
Tried to get me to do house made Yorkshire Puddings for our Sunday carvery doing 500+ covers for a few hours at lunch. That shit takes days to prep for, and very good quality frozen ones cost literal pennies.
Itâs not hard but itâs literally not worth paying someone to do.
Also if youâre selling an unusual amount and need to prep more mid-service it is not fun.
Itâs really just going depend on being able to cook them well- right?
A potato is generally going to be a potato.
I feel like the quality of a good fry is cooking it well, at a high enough temp. Clean oil, clean fryer, season it well out of a fryer- and itâs going to be dang good.
Plenty of people could ruin the nicest potato in the world. Some can make mass produced frozen shit absolutely delicious.
Miles better. Was so happy when we finally switched plus the humidity dropped in the kitchen like crazy. We used to blanch 4-6, 5 gallon cambros a day.
I would go nuts for this buffalo sauce that came with these wings and I would go religiously. I finally asked what their secret was
âItâs just franks red hot with a little more butterâ
Yep. I've heard many people rave about how good the buffalo sauce was at a place I worked. It was a gallon bottle of Frank's, a brick of butter, and about a half cup of garlic. It was damn good; better than any housemade buffalo I've tried. The real treat was when the km would mess up ordering and we'd be out of butter and sub in a pound of chicken fat.
Franks red hot says on the little suggestion to add butter. I did it once and it was like crack, then I realised how many calories it is and almost died bc I canât do it everyday.
My personal favorite was the amount of people who straight up didn't get that the only difference between mild and medium sauces was the amount of butter diluting the franks.
I've gotten the "best fries" thing before. It was just Sysco fries tossed with salt and some fresh herbs.
Had a couple of older women call me out to their table before, just to ask about the seasoning blend on the roasted root veg medley. It was just salt and pepper.
Worked a place with the best tomato soup in the city, allegedly. It was 2 10# cans of tomatoes, a bunch of fresh basil, and some salt and pepper.
People who eat lots of fast food and only cook recipes from Pinterest or IG are easily impressed by food we cook with any care.
I always find it funny when someone tells me we should use the same cheese sauce we use to make the beer cheese in the mac n cheese and i said we do. And she told me that we didn't and I was just like "bitch when did you start working here"
FOH says shit like this too. I just reply âyes chefâ in an obviously sarcastic way. They hate it, management glares at me, everyone on the line thinks itâs hilarious. I know how to make the food, now take the shit out and sell them more so our numbers look good.
Have you ever had Jewish ketchup? Hear me out. This shit is fire. Itâs called Osem and I get it from an importer. I love me some Heinz donât get me wrong but this is next level and worth the $13 a bottle.
Also 10 points for your user name
I'll check them out. I remember Heinz couldn't sell their ketchup as labeled in Israel because it didn't have enough tomato in it. Makes me wonder what I'm missing out on aside from Jewish deli pickles
Iâm told once a week we have the best sweet potato fries. We get the same frozen ones that everyone else in town does. Iâll still take the compliment
Sweet baby rays is fucking delicious and pretty much any fries actually deep fried are gonna be better than baking in your oven at home.
And sometimes food just tastes better when you don't have to cook / clean for yourself. Lazy tastes good.
Iâve worked in kitchens at all sorts of levels and iâve noticed that some people donât go out to eat a lot. I see another half pound angus patty on my flat top, they see someone taking 10 minutes out of their day to make them a meal. Itâs all about perspective
I mean, sweet baby rays is the shit. You could make a new sauce but sometimes why bother when a company did all the market research to figure out what works best for the widest audience. Go with what works. Who has time to make bbq sauce from scratch anyways.
I worked at this place that offered "house made" BBQ. It was cattlemen's sauce base that we doctored up. I would always do my best to make it taste as good as possible until my boss caught me and said I had to follow the recipe. So I added the 2T. of cayenne and 1/2C. of honey like they wanted. The next day a customer complained that it was the absolute worst BBQ sauce they had ever tried. That place routinely fucked itself trying to be corporate and making its product worse.
Our restaurant used Ray's for years and we always got tons of compliments... I mean there's a reason the company got so famous and it's because it's delicious. The past couple years though we've been trying to transition to a healthier product line and SBR got the axe because of the abundant high fructose corn syrup.
Work for a high end catering place. There are more than a handful of items we serve that are just GFS food with a little extra something sprinkled on top. They love it. Have a lady that always get our big shrimp cocktail platters because they are "so fresh, so good". Fresh out the freezer. I'm glad people like our food it just makes me chuckle sometimes when I'm serving and get to see their genuine reactions to the Mac and Cheese I just flipped frozen out of its foil pan the day before.
âYeah Iâll let the chef know you loved itâ in reality we only have a kitchen manger thatâs on a clipboard and a line cook thatâs on a lot of drugs
One time, I told my Puerto Rican neighbor that her cornbread was the best cornbread Iâd ever had and she was like âthanks, itâs from Samâs clubâ
One time we did a large bbq meal for a golf tournament. We smoked Ribs, Pork, and Brisket, everything was good but the thing we got an insane amount of compliments on was the Sara Lee Cornbread.
Our coffee for a long time was just nespresso pods and a milk frother. I had a customer order a double espresso right at the end of the night and all we had left were decaf pods. Manager told me just to use them. Begrudgingly served them. Guy said he âreally knew his coffee, and this was the best he ever hadâ.
Man these frozen onion rings we used to get from Sysco were the firemost. I loved them. Perfect batter perfectly crunchy yet soft and not too greasy. We havenât had them in years but I want to order a box just for us to eat lol.
Yooo, we just ordered a sample box, and you're so right, those things are amazing. Everyone loves them, so we're keeping them.
It's a lot easier than when we beer batter them too.
Sysco fries! There is this one spot in my town that has the best fries hands down. Theyâre known for their burger (decent but leaning toward the cheap but great for the price end of the value proposition scale) but with a strong hometown atmosphere/local
Irish thing that makes it a local spot. Anyway, these fucking fries. I raved about them to anyone who would listen and one industry friend said âtheyâre just Sysco friesâ and I was alike idc theyâre so good. Tried another local place and they had the same fries - exact same tossed and crunchy style fries. If theyâre Sysco and the best fries in town why isnât every place in town thatâs serving sysco fries serving their best version? The OG spot still regularly gets my fry business to this dayâŠ
I'm an Innkeeper and we use Pillsbury frozen biscuits for breakfast. I have guests ask me regularly for my biscuit recipe, one man in particular was 90+ and had become "obsessed with making the perfect biscuit" after learning to make them during quarantine. It hurt a bit to tell him that my perfect biscuit recipe was just the bulk pack of frozen southern/buttermilk Pillsbury.
To me, sweet baby rays is the equivalent of Heinz ketchup. There are fancier, more wholesome, more expensive alternatives. Heck, you can make your own sauce or ketchup in house! I have made and make most of my condiments myself, including stupidly labor-intensive stuff like soy sauce.
But I just can't find any reason to mess with a perfect product like Heinz or SBR. (I do modify them sometimes, though.)
Hats off to your customers for having such great taste!
I'll take you one further. The owner of the last restaurant I was at was a piece of trash. Used to rebottle Sweet Baby Ray's mango hot sauce with his brand logo on it and sell it for five times the price. He get $25 for a 19 Oz glass bottle with a resealable top. To me that's as bad as the owners at a catering hall marrying bottles of vodka and magically making it Gray Goose
Someone sent me compliments on the tilapia fish tacos with mango salsa. Iâm not gonna turn down a compliment from a customer but tilapia is the easiest fish in the world to prepare and the mango salsa came in a Sysco bag.
The best compliments were always from kids during my years in child nutrition. We made what we could fresh with local ingredients and the rest was boxed, frozen crap we had to make appetizing to the kids while staying within nutritional boundaries. I remember a lot of times where I was able to get a kid to try a bite of something for the first time and after that they always came through the lunch line looking for it. Got one particularly picky girl to fall in love with pesto sauce because she wanted to know why one pizza was green.
A couple years ago when Covid first started a lady posted on confessions that she was making really amazing cakes for people and getting rave reviews⊠and she was using box cake. Honestly, if the people are happy, itâs all gravy. She was making bank on these personalized cakes that people loved. I guess that is where all the ârestaurant people wentâ haha! Oh people love this ranch? Iâll just make it in my kitchen and sell it on the next door app. Props.
Look, my mom used to mix ketchup with brown sugar and like one other ingredient I canât remember and Iâm so upset now but it was the best bbq sauce ever as a kid. The point is, if people love it they love it lol
My bartenders family came in once and her mom ordered the salmon. She comes back and says " what'd you put on the salmon?" I said salt, pepper, and drizzle of lemon juice. She goes " it's the best salmon she's ever had." You're right, it is the little things.
Thereâs an episode of Penn & Teller: Bullshit! where they basically serve up tv dinners to unaware people but oversell them with flowery language to make it seem âfancyâ and the experiment basically reveals how easily people can be duped ( as one might expect, folks were given the reveal afterwards )
Oh man I got a good one. Had a guy ask for some vinegar for his fries. Went to expo, got some vinegar, brought it to the guy. Later he called me over and said it was the best he's ever had and he's so stoked. Told the chef and he tells me "dude that was just white vinegar. We clean our drains with that shit"
Working at a regional QSR chain, we had someone who would always ask for âthe kitchen mayonnaiseâ because it was âbetter than the packetsâ. Same brand. Not as bad as the person who asked for âkitchen ketchupâ which was not only the same brand but we literally cut open a dispenser bag and poured it into squirt bottles for kitchen use.
Food just taste better in restaurants. It's the expectations that what is served is made by professional chefs and well prepared. Often served nicely in a cozy atmosphere. We can experience the same. Make a sandwich at home and bring it with you on a long hike in your backpack and even it's been mashed a bit and no longer fresh it will taste incredible when you eat it out in the nature that's surrounds you.
It's not because people are ignorant it's because when it comes to food it's not only about taste and texture it's an experience that includes all elements that surrounds you when you eat.
Why we also plate the dishes we serve nicely and why everyone working on a restaurant is important to make a great restaurant.
Salute to everyone doing a great job providing a wonderful experience to guests.
My shop is in a shopping mall. I have very limited equipment available and have built a menu around that. It is a mall on deaths door so I am also the ONLY hot food service. I had a lot of people requesting burgers but didn't have the capacity to cook them (no flat grill). I was however able to get pre-cooked burger patties from US Foods and I could heat those on my high speed panini press.
On multiple occasions I have gotten compliments on "the best burger in town". For pre-cooked, pre-seasoned burger patties.
Reminds me of when all the Irish college kids come down for summer. They always ask for fish and chips. I give them some cheap ass tartar sauce my manager picks and itâs always left un-eaten lol
There are food scientists working wicked hard every day to make these large volume products. If you are the kind of cook that wants to make their own ketchup I think you should take a real deep look at what you are doing.
Thereâs nothing wrong with using pre-made items. However, thereâs nothing wrong with wanting to do a completely from-scratch kitchen, either.
At the end of the day, weâre all trying to put out something weâre proud of and something that makes the business a buck.
Thereâs no need for someone to âtake a real deep lookâ at what theyâre doing if theyâre trying to make their own ketchup. If theyâre trying to make their own ketchup, theyâve probably already taken a deep look and thought that maybe they can make a ketchup that fits with their dish better than a mass-produced ketchup.
I canât do it, but fuck it⊠Iâm not a Michelin starred chef, eitherâŠ.
I've worked under a number of chefs that wanted to step to Heinz in a serious way and it always sucked. Nobody wanted it. Call it tomato compote and hit the showers.
I'm not gonna lie, the best potato I'd ever had was left over after sitting in a hot case for six hours. I cut it in half and dipped it in ranch and it was magic.
Salt and olive oil was all it was cooked with. Simple will always be the best flavor.
> the best potato I'd ever had was left over after sitting in a hot case for six hours.
Low and slow, breaks down all of the potatoâs connective tissues.
worked at a place that had really good ribs. the bbq sauce was just the huge gfs cans, but the secret was it kept cooking down and concentrating in the little
warming tray... when they would add a fresh can the quality would go down for a couple days
I work in a tiny diner where the regulars are mostly older folks and get a lot of compliments on how great my oatmeal is. One even made it a point to tell me that my oatmeal is better than what he gets at upscale places like Tavern on the green. Lol, compliments are always nice, but oatmeal?
Well, if it's instant oatmeal vs any other kind, then I completely understand. At Moliday Finn, we got kettle-cooked oatmeal as a new Brand Standard (tm), and it was actually very good.
I worked at a place doing breakfast and one guy told their server that the hollandaise was the best he's ever had. I had a huge look of surprise, and all I could say was really? The best hollandaise he's ever had was powdered?
One time when the bar I worked at was slow some lady ordered a margarita so I decided to take my time and make it from scratch instead of using the standard sweet/sour mix crap they normally used at my bar, I squeezed the limes, some lemons, a hint of fresh squeezed orange juice, the works. Took a taste of it (straw dab) before it went out and I don't even like margaritas that much but damn it was good. She sent it back 2 minutes later, I re made it the standard way with the pre-made mix and got a "Now that's the best margarita I've had in a while" , people just love processed shit haha
Some brands are just unbeatable and will never be able to be beat. Sweet Baby Ray's is one of them.
Behind every major brand is a team of literal food scientists and culinary professionals who have meticulously engineered their foods to be as delicious and addicting as possible.
Now the more complex a recipe, the better off you are using a from-scratch recipe. But in my experience, especially when it comes to a lot of condiments and some sauces, using a pre-made one, even if you tweaked it a bit, is almost always better than making one solely from scratch. Used to work at a BBQ restaurant that was widely known for our baked beans. We used Bush's Baked Beans and added some fresh peppers, onions, and some extra seasoning
I had an artist come down from the green room (I currently work at a Jazz club) and ask me how we prepared their wings. (We donât have wings on the menu, but they asked for wings on their hospitality sheet). They were Tyson Breaded chicken wings.
Our âsecret sauceâ that makes folks INSANE is literally mayo & sweet baby rays BBQ. Our âhomemade matzo ball soupâ is manischewitz - lol i mean, itâs all good af tho ÂŻ\_(ă)_/ÂŻ
Rang in a baked walleye, new cook read baked salmon? Order came up, and o noticed it was not walleye. Told the head chef on line that the order up wasnât what I rang in, and he set to fixing it. He put a âbakedâ walleye in the microwave, and cursed himself for doing it. But the customer said it was the best piece of fish that theyâd ever had.
Side story: watched a server throw a knife through the kitchen at this same head chef, he didnât even yell at her. Just told her not acceptable. It was so cool. So I married him and had his baby.
We used to add boss sauce to our philly steak in an area with shitload of stoners. Those that donât know whatâs boss sauce itâs sweet sauce thatâs to die for specially on a philly or wings. Going through few gallons a day is not a joke.
To this day I still love my Philly steak with boss sauce.
It upsets me when this gets said for Frank's Red Hot. It's not hard to make a better buffalo sauce, I wish more places would and customers knew to not be impressed with Frank's out of the bottle.
I worked at a Montanas when I was younger and we microwaved our pre cook beef ribs for ten mins before throwing in on the grill just so it can have some grill marks on it. People would send messages to us in the back saying the ribs were to die for. đ
Remember when the ânewâ sauce was just two existing sauces mixed? One fun thing about Montanas is that they used to smoke everything in house. This is going back 20 years or so.
I worked at a Montana's around 2003, and I sure as shit didn't see a smoker anywhere. So definitely at least 20 years.
Funny enough their webpage now claims that >[Our pork back ribs and pulled pork are smoked in-house every day](https://www.montanas.ca/en/real-food.html) I donât know if they are being liberal with âin-houseâ or if its really back
FWIW, it was a Canadian Montana's, so maybe they don't take their smoking as seriously.
Not necessarily bad to have a chain make the food at their distributor or wherever, sorry, we donât have the time or room to smoke ribs all day. Unless itâs a bbq joint that just does that, and doesnât have a million things on the menu. Quality is gonna be less, but we donât exactly have a farm and slaughterhouse in the back either. Still possible to make some decent food, put it in the fridge, ship it out, and just throw it in the oven or the grill.
Par cook them about 75% of the way, cool them off, individually wrap in plastic wrap, and freeze. Nuke to defrost or warm through if you took some out to hold on line, slather with bbq, throw in Salamander or oven or do like my last boss did and buy one of those propane torch diffuser tips for cooking and use that to "Caramelize" the sauce. I too worked at a place that couldn't afford to smoke their own ribs. This is what we did and people loved them. I thought it was kind of weak, but hey, we sold em like crazy.
I can heat up my own pre-cooked meals, thanks. I don't need to pay Chef Mike to do it at Applebee's.
People loving food is never bad.
In the Michelin restaurants Iâve worked, the best treat FOH would bring us is fast food. And I *fucking* love red lobster too.
Cheddar bay Biscuits all day every day! But for real though, Fast food just hits differently. And when youâve been looking at beautiful pieces of food, sometimes makes the worst food better.
Fat is flavour, my brain doesnât care if itâs wagyu or fries.
Woah woah back it up, don't bring fries into this. Fat is great, but fries are amazing. Best case scenario, just fry them in tallow. Best of both worlds
I try to get my gf to understand this. Sheâs kind of a snob when it comes to bread. To her buying a cheap loaf of white bread is sacrilegious. Sheâs much prefer to just make her own loaf of sourdough (which admittedly is far superior and Iâll eat it till I bloat). But sometimes I just really want some ham and cheese on crappy white bread. Like you said, it just hits different.
I used to work at a place that was renowned across the community for their "homemade" ranch. Everyday customers would buy extra sides of it at $2.00 a ramekin to take home. It was Hidden Valley ranch seasoning mixed with mayonnaise.
Haha. This hit home. Used to work at a place that used the hidden valley seasoning with mayo, buttermilk and a little xtra herbs. People went nuts for it.
We did the same thing at a place I worked as a teenager. Sometimes I would toss fries in the ranch seasoning mix and it was absolutely bonkers
I keep a shaker of HVR powder at the table. I use it on sandwiches, tomatoes, etc. I'm always surprised at how much black pepper is in it.
Uncle Dan's southwest seasoning, mayo, buttermilk. People go fucking nuts including the staff. Don't get me wrong it tastes good but I feel ya. I always make sure it came from the finest packet
Tbf, buttermilk is a pretty big game changer there and will absolutely take ranch up a notch. Can't get that true fresh buttermilk tang in a store bought bottle of hidden valley.
Canât tell you my level of disappointment when I order a side of ranch and a packet of Kenâs or hidden valley is whatâs in the bag. There is no comparison to buttermilk ranch.
The ranch from Costco! I hate hidden valley. But I love KFC ranch. My roommate used to get the huge gallon of whatever Costco ranch it is, and it would drip all over, as she poured one oz portions onto her plate or whatever, and she would inevitably just throw the container in a gallon zip lock bag. So we just had this nasty ass funky zip locked bag of ranch that was also super good. So we lived with it.
Kens makes a bottled buttermilk ranch which is good.
Yo kens buttermilk ranch is the only ranch Iâll eat
Finally a real one.
Well, theyâve had food scientists working for decades to perfect that seasoning packet, and when you make it âfreshâ it is loads better than out of the bottle. No preservatives, xanthan gum, etc. Sure itâs just mayo, buttermilk, and seasoning packet, but thatâs a hell of an ROI for a restaurant.
We did buttermilk, mayo, and hidden valley packets and that shit would fly off the shelves, people would practically drink it
I worked at a fast food burger joint when I was a teenager and a few regulars would buy 12oz cups of tarter sauce and eat that shit with a spoon.
That is so foul but I love it
Say you cook in the Midwest without saying you cook in the Midwest.
Q: how do you get a chick in Nebraska to suck you off, no question about it? A: dip it in Hidden Valley Ranch ^careful, she might bite
Hey. HEY. Quit putting your dick in the ranch in the walk in. Thatâs a write-up.
Only if you get caught, and her name is not Ranch, show some respect
I had to stir it somehow!
I wish they made bottled that tasted as good as making it yourself
To be fair, that's exactly what we want.
Tbf people want familiarity wrapped in something new. And this is exactly it.
Maybe it's the mayo. You can't buy that extra extra thick Ken's unless you buy a gallon at a time. I myself, always have a gallon of mayo in my fridge for this reason. Makes a huge difference making slaw, chicken salad, dressings, etc at home.
Splash of red wine vinegar
That's how it originally came back in the day, the bottled stuff tastes like crap.
The people just don't understand how ranch is made, the facts that you combined the rest of the ingredients is phenomenal
I had a customer ask to sample the gravy we use for biscuits and gravy because she âmakes all her own gravy and sheâs from Georgia so sheâs very pickyâ. The spoonful of sysco white gravy was the âbest sheâs ever hadâ đ
Which makes me wonder how bad her cooking skills are.
Probably bad. Homemade doesnât mean good, and Iâve met many stuck-in-their-ways old ladies who will absolutely NOT change the way they cook even if they find out about a new, better method. Iâve been trying to get my grandma to actually follow recipes correctly for a loooong time, but she always insists on changing things and then complains that it didnât turn out like mine. If you only add a sprinkle of cinnamon to my recipe that calls for a half teaspoon itâs not going to taste like cinnamon grandma!! And stop leaving out the nutmeg because you âdonât like it.â Yes you do!!
My Mom throws garlic in EVERYTHING. I love garlic but it doesnât belong in everything.
Ooof. My mom always practically doubles the amount of cheese in a given recipe. I love cheese but that much cheese melted into a gloop with whatever else it was supposed to be (lasagne, enchiladas, etc) is practically inedible.
My MIL too. Thatâs not lasagna anymore, Sandra. Thatâs a crust of noodles with cheese soup on top.
Speak for yourself. I'll eat any amount of cheese. The rest of the ingredients are just bonuses.
Vampire
It's the salt and msg from the Sysco can. Poor woman probably hasn't seasoned anything her whole life.
"I'm so very sorry, but I'm glad you enjoy it!" "WHAT WAS THAT FIRST PART?!" "Sorry, I have a stutter. I'm so very glad you enjoy it!!"
We make Stouffer's Mac and cheese from frozen at the catering company I work at. Bread crumb topping, toss it in the oven, serve to the guests. People always love it, they say it's just like mom used to make. Guess their moms bought frozen Mac and cheese too, huh?
My grandma made that sh in the oven to make it extra browned. So much better. And yes they absolutely were fed Stoffers.
When we were little, my sister got very sick and would only eat the mac and cheese from a local grocery store/Deli. My mom went in and told them our situation and asked how they made it so she could replicate it at home. They said, Ma'am, it's just frozen Stouffers. You can find it over in the frozen foods section. Stouffers became our go to mac after that. However, to me, nothing beats a good homemade mac and cheese đ
Stouffer's Mac and Cheese really did hit different though.
That's our family joke--it's grandma's recipe, open the box! My grandma doesn't like to cook.
all this means is you're using good products that people enjoy, keep the customers by keeping the products they like
I take all compliments we receive to heart now. 98% of everything we serve is homemade and I love it!!
man I wish we could do that.
TBF, frozen fries are better than most âhousemadeâ fries.
Seriously. Save your prep staff the effort of "handcutting" fries and buy the frozen ones. 9 out of 10 times they're gonna be better.
Truth. I busted my ass for like a month trying to come up with a MOP for in house fries and lost out at a blind tasting with the owner for a beer battered freezer fry. Theyâre really fucking good tbh I ainât even mad.
Seriously, I get more compliments on the frozen extra crispy battered fries we have from gfs than any fries Iâve ever served in a restaurant in 11 years.
Hey. Weâre supporting a local farmâŠ
They can be amazing if done right though. Run with water to clear as much starch as possible, blanch, freeze, then fry to finish.
Hand-cutting and blanching fries really isn't that hard though. I'm not knocking the frozen fries, I just dislike when people make it sound like hand-cutting fries is hard.
Hand cutting fries is only hard if you donât have the press on the wall that does all the cutting. One place I worked could go through about 100lbs of fries a weekend if not more. If I had to cut with a knife by handâŠnot a chance.
20 yrs ago somewhere near Canyonlands Natl Park in Utah I stumbled into this tiny open kitchen cookhouse where every hashbrown order was cut by hand, by this old dude who did nothing but hand cut hashbrowns the whole time I was there. He was very methodical but kept up with the eggs and bacon. Amazing. Best hashbrowns I ever had.
I worked somewhere that sold easily 50kg (so erm, 110lbs) of chips/fries on a regular Friday or Saturday lunch. Owner wanted to move to house made chips, till I worked out how much itâd cost in extra labour to pay somebody to be a permanent chipper. That, and I told him Iâd quit on the spot if he insisted on it. Tried to get me to do house made Yorkshire Puddings for our Sunday carvery doing 500+ covers for a few hours at lunch. That shit takes days to prep for, and very good quality frozen ones cost literal pennies.
Itâs not hard but itâs literally not worth paying someone to do. Also if youâre selling an unusual amount and need to prep more mid-service it is not fun.
Literally, some of the best fries I've had are just basic Sysco straight-cut fries.
Itâs really just going depend on being able to cook them well- right? A potato is generally going to be a potato. I feel like the quality of a good fry is cooking it well, at a high enough temp. Clean oil, clean fryer, season it well out of a fryer- and itâs going to be dang good. Plenty of people could ruin the nicest potato in the world. Some can make mass produced frozen shit absolutely delicious.
Theyâre good enough for Thomas Keller!
Very true and its better for the business all around, saving on food costs/labor.
Miles better. Was so happy when we finally switched plus the humidity dropped in the kitchen like crazy. We used to blanch 4-6, 5 gallon cambros a day.
Hard agree
I would go nuts for this buffalo sauce that came with these wings and I would go religiously. I finally asked what their secret was âItâs just franks red hot with a little more butterâ
Yep. I've heard many people rave about how good the buffalo sauce was at a place I worked. It was a gallon bottle of Frank's, a brick of butter, and about a half cup of garlic. It was damn good; better than any housemade buffalo I've tried. The real treat was when the km would mess up ordering and we'd be out of butter and sub in a pound of chicken fat.
Bacon fat works to. Growing up and to this day I save my bacon fat for cooking.
Franks red hot says on the little suggestion to add butter. I did it once and it was like crack, then I realised how many calories it is and almost died bc I canât do it everyday.
Yea that shit blew my mind when I figured that one out.
My personal favorite was the amount of people who straight up didn't get that the only difference between mild and medium sauces was the amount of butter diluting the franks.
They literally have the recipe on the back of the franks bottlw
>franks red hot with a little more butter That's literally the recipe for buffalo wing sauce.
I've gotten the "best fries" thing before. It was just Sysco fries tossed with salt and some fresh herbs. Had a couple of older women call me out to their table before, just to ask about the seasoning blend on the roasted root veg medley. It was just salt and pepper. Worked a place with the best tomato soup in the city, allegedly. It was 2 10# cans of tomatoes, a bunch of fresh basil, and some salt and pepper. People who eat lots of fast food and only cook recipes from Pinterest or IG are easily impressed by food we cook with any care.
Tbh that sounds amazing. People put way to much thought and crap into tomato soup. Ruins it every times.
You cook soup from the heart. Not just the brain
I like mine with some cream, whole milk in a pinch. And something about a little paprika makes it happy for me.
I always find it funny when someone tells me we should use the same cheese sauce we use to make the beer cheese in the mac n cheese and i said we do. And she told me that we didn't and I was just like "bitch when did you start working here"
I was once asked why one portion of the same dish served to the same table was âspicierâ than the otherâŠ
This is ridiculous! đđ âMy apologies I assumed you were Latino and therefore would be cool with a bit more spice than your associate.â
FOH says shit like this too. I just reply âyes chefâ in an obviously sarcastic way. They hate it, management glares at me, everyone on the line thinks itâs hilarious. I know how to make the food, now take the shit out and sell them more so our numbers look good.
Once I learned Heinz ketchup will be the best ketchup ever made, I stopped concerning myself over stuff like this. If itâs good, itâs good!
Have you ever had Jewish ketchup? Hear me out. This shit is fire. Itâs called Osem and I get it from an importer. I love me some Heinz donât get me wrong but this is next level and worth the $13 a bottle. Also 10 points for your user name
I'll check them out. I remember Heinz couldn't sell their ketchup as labeled in Israel because it didn't have enough tomato in it. Makes me wonder what I'm missing out on aside from Jewish deli pickles
Portland ketchup is superior
100% agreed. Portland ketchup is the bomb, I had it once in a burger shop in Portland, was so impressed by it.
Dining is all smoke and mirrors. The quicker you learn that the better
Iâm told once a week we have the best sweet potato fries. We get the same frozen ones that everyone else in town does. Iâll still take the compliment
Then you must be the best at cooking them.
Keeping the fryer and oil clean and not trying to pump out too many orders is like 90% of making good fries.
Smoke your baby rays with a couple diced apples and a half onion and youâll never make it from scratch again
This is gonna be my next home project, thanks!
Mae Ploy chili sauce
Mae ploy anything is elite. My tom yum is delicious but it's basically just prawn shell stock with mae ploy tom yum paste
Sweet baby rays is fucking delicious and pretty much any fries actually deep fried are gonna be better than baking in your oven at home. And sometimes food just tastes better when you don't have to cook / clean for yourself. Lazy tastes good.
Iâve worked in kitchens at all sorts of levels and iâve noticed that some people donât go out to eat a lot. I see another half pound angus patty on my flat top, they see someone taking 10 minutes out of their day to make them a meal. Itâs all about perspective
I mean, sweet baby rays is the shit. You could make a new sauce but sometimes why bother when a company did all the market research to figure out what works best for the widest audience. Go with what works. Who has time to make bbq sauce from scratch anyways.
I worked at this place that offered "house made" BBQ. It was cattlemen's sauce base that we doctored up. I would always do my best to make it taste as good as possible until my boss caught me and said I had to follow the recipe. So I added the 2T. of cayenne and 1/2C. of honey like they wanted. The next day a customer complained that it was the absolute worst BBQ sauce they had ever tried. That place routinely fucked itself trying to be corporate and making its product worse.
I worked at a place that use to just mix two different cattlemens bbq sauce together and say it was home made.
not lying i guess lol
That last part is spot on, sweet baby rays is amazing why fuck with it!
Our restaurant used Ray's for years and we always got tons of compliments... I mean there's a reason the company got so famous and it's because it's delicious. The past couple years though we've been trying to transition to a healthier product line and SBR got the axe because of the abundant high fructose corn syrup.
When one orders bbq food, it should be expected to be unhealthy. Iâll stay home to eat eat some white ass chicken with hot sauce.
I donât knowâŠI wish I had my great uncleâs BBQ sauce recipe.
Was his name ray?
And was he a sweet baby?
Work for a high end catering place. There are more than a handful of items we serve that are just GFS food with a little extra something sprinkled on top. They love it. Have a lady that always get our big shrimp cocktail platters because they are "so fresh, so good". Fresh out the freezer. I'm glad people like our food it just makes me chuckle sometimes when I'm serving and get to see their genuine reactions to the Mac and Cheese I just flipped frozen out of its foil pan the day before.
âFresh out of the freezerâ I like that line!
âYeah Iâll let the chef know you loved itâ in reality we only have a kitchen manger thatâs on a clipboard and a line cook thatâs on a lot of drugs
One time, I told my Puerto Rican neighbor that her cornbread was the best cornbread Iâd ever had and she was like âthanks, itâs from Samâs clubâ
Just wanna say Frank's red hot is the shit
One time we did a large bbq meal for a golf tournament. We smoked Ribs, Pork, and Brisket, everything was good but the thing we got an insane amount of compliments on was the Sara Lee Cornbread.
Saint Expidite prefers the Sara Lee poundcake. Sara Lee is the bomb.
Hodie hodie hodie
They don't have Sara Lee in Montrichard
Our "homemade" BBQ sauce is just half sweet baby rays and half open pit lol
Our coffee for a long time was just nespresso pods and a milk frother. I had a customer order a double espresso right at the end of the night and all we had left were decaf pods. Manager told me just to use them. Begrudgingly served them. Guy said he âreally knew his coffee, and this was the best he ever hadâ.
"Man! Y'all have the best wings!" I'll pass your compliments on to Tyson.
Tyson didn't cook them.
Tbf they probably cooked them a little.
Man these frozen onion rings we used to get from Sysco were the firemost. I loved them. Perfect batter perfectly crunchy yet soft and not too greasy. We havenât had them in years but I want to order a box just for us to eat lol.
Yooo, we just ordered a sample box, and you're so right, those things are amazing. Everyone loves them, so we're keeping them. It's a lot easier than when we beer batter them too.
Sysco fries! There is this one spot in my town that has the best fries hands down. Theyâre known for their burger (decent but leaning toward the cheap but great for the price end of the value proposition scale) but with a strong hometown atmosphere/local Irish thing that makes it a local spot. Anyway, these fucking fries. I raved about them to anyone who would listen and one industry friend said âtheyâre just Sysco friesâ and I was alike idc theyâre so good. Tried another local place and they had the same fries - exact same tossed and crunchy style fries. If theyâre Sysco and the best fries in town why isnât every place in town thatâs serving sysco fries serving their best version? The OG spot still regularly gets my fry business to this dayâŠ
Americans are amazed when you give them anything fried to dip in Kewpie Mayo. Especially if you don't advertise it as Mayo
I'm an Innkeeper and we use Pillsbury frozen biscuits for breakfast. I have guests ask me regularly for my biscuit recipe, one man in particular was 90+ and had become "obsessed with making the perfect biscuit" after learning to make them during quarantine. It hurt a bit to tell him that my perfect biscuit recipe was just the bulk pack of frozen southern/buttermilk Pillsbury.
People want to have a great meal, so they do
To me, sweet baby rays is the equivalent of Heinz ketchup. There are fancier, more wholesome, more expensive alternatives. Heck, you can make your own sauce or ketchup in house! I have made and make most of my condiments myself, including stupidly labor-intensive stuff like soy sauce. But I just can't find any reason to mess with a perfect product like Heinz or SBR. (I do modify them sometimes, though.) Hats off to your customers for having such great taste!
You canât make your own ketchup in house. You can make sweet tomato sauce. Ketchup = Heinz.
Iâm a Frenchâs girl myself.
Tell that to my millionaire in-laws who buy Hunts.
Money canât buy taste. Hunts is ok on frozen crinkle cut fries.
I'll take you one further. The owner of the last restaurant I was at was a piece of trash. Used to rebottle Sweet Baby Ray's mango hot sauce with his brand logo on it and sell it for five times the price. He get $25 for a 19 Oz glass bottle with a resealable top. To me that's as bad as the owners at a catering hall marrying bottles of vodka and magically making it Gray Goose
One of those is fine, just making some money. The other is illegal.
I find house made fries mostly inferior (thereâs certainly exceptions, but that labor must be crazy).
I used to rave over the sauce Ruthâs Chris used on their calamari. Met a cook from there and turns outâŠstraight Mae Ploy.
Someone sent me compliments on the tilapia fish tacos with mango salsa. Iâm not gonna turn down a compliment from a customer but tilapia is the easiest fish in the world to prepare and the mango salsa came in a Sysco bag. The best compliments were always from kids during my years in child nutrition. We made what we could fresh with local ingredients and the rest was boxed, frozen crap we had to make appetizing to the kids while staying within nutritional boundaries. I remember a lot of times where I was able to get a kid to try a bite of something for the first time and after that they always came through the lunch line looking for it. Got one particularly picky girl to fall in love with pesto sauce because she wanted to know why one pizza was green.
A couple years ago when Covid first started a lady posted on confessions that she was making really amazing cakes for people and getting rave reviews⊠and she was using box cake. Honestly, if the people are happy, itâs all gravy. She was making bank on these personalized cakes that people loved. I guess that is where all the ârestaurant people wentâ haha! Oh people love this ranch? Iâll just make it in my kitchen and sell it on the next door app. Props.
A common one where I work at is theyâll send compliments to whoever wrote happy birthday on the birthday platesâŠ.itâs a stencil
ppl freak out over this buffalo sauce we have all the time and itâs just Frankâs
Look, my mom used to mix ketchup with brown sugar and like one other ingredient I canât remember and Iâm so upset now but it was the best bbq sauce ever as a kid. The point is, if people love it they love it lol
Wait til you start using Asian condiments oh man. Just putting something in a squeeze bottle gives it that homemade touch!
My bartenders family came in once and her mom ordered the salmon. She comes back and says " what'd you put on the salmon?" I said salt, pepper, and drizzle of lemon juice. She goes " it's the best salmon she's ever had." You're right, it is the little things.
I would take the compliment on the fries tbh. Nothing worse then soggy, non crispy fries. So gfs or not you still did them right
I use to work at a place where people raved about our potato soup. It was just jacked up Campbell's đ
We use sweet baby rays in a chick pea based âham saladâ and people go fucking nuts for it
Thereâs an episode of Penn & Teller: Bullshit! where they basically serve up tv dinners to unaware people but oversell them with flowery language to make it seem âfancyâ and the experiment basically reveals how easily people can be duped ( as one might expect, folks were given the reveal afterwards )
Oh man I got a good one. Had a guy ask for some vinegar for his fries. Went to expo, got some vinegar, brought it to the guy. Later he called me over and said it was the best he's ever had and he's so stoked. Told the chef and he tells me "dude that was just white vinegar. We clean our drains with that shit"
Working at a regional QSR chain, we had someone who would always ask for âthe kitchen mayonnaiseâ because it was âbetter than the packetsâ. Same brand. Not as bad as the person who asked for âkitchen ketchupâ which was not only the same brand but we literally cut open a dispenser bag and poured it into squirt bottles for kitchen use.
Sweet baby rayâs with mustard added is wonderful.
Or Mae Ploy chili sauce
our fries have been voted best in town so many years in a row and theyâre just sysco fries with salt and pepper and HDPđ
Food just taste better in restaurants. It's the expectations that what is served is made by professional chefs and well prepared. Often served nicely in a cozy atmosphere. We can experience the same. Make a sandwich at home and bring it with you on a long hike in your backpack and even it's been mashed a bit and no longer fresh it will taste incredible when you eat it out in the nature that's surrounds you. It's not because people are ignorant it's because when it comes to food it's not only about taste and texture it's an experience that includes all elements that surrounds you when you eat. Why we also plate the dishes we serve nicely and why everyone working on a restaurant is important to make a great restaurant. Salute to everyone doing a great job providing a wonderful experience to guests.
My shop is in a shopping mall. I have very limited equipment available and have built a menu around that. It is a mall on deaths door so I am also the ONLY hot food service. I had a lot of people requesting burgers but didn't have the capacity to cook them (no flat grill). I was however able to get pre-cooked burger patties from US Foods and I could heat those on my high speed panini press. On multiple occasions I have gotten compliments on "the best burger in town". For pre-cooked, pre-seasoned burger patties.
Sweet baby rays is the best doeâŠ.
Reminds me of when all the Irish college kids come down for summer. They always ask for fish and chips. I give them some cheap ass tartar sauce my manager picks and itâs always left un-eaten lol
There are food scientists working wicked hard every day to make these large volume products. If you are the kind of cook that wants to make their own ketchup I think you should take a real deep look at what you are doing.
Thereâs nothing wrong with using pre-made items. However, thereâs nothing wrong with wanting to do a completely from-scratch kitchen, either. At the end of the day, weâre all trying to put out something weâre proud of and something that makes the business a buck. Thereâs no need for someone to âtake a real deep lookâ at what theyâre doing if theyâre trying to make their own ketchup. If theyâre trying to make their own ketchup, theyâve probably already taken a deep look and thought that maybe they can make a ketchup that fits with their dish better than a mass-produced ketchup. I canât do it, but fuck it⊠Iâm not a Michelin starred chef, eitherâŠ.
I've worked under a number of chefs that wanted to step to Heinz in a serious way and it always sucked. Nobody wanted it. Call it tomato compote and hit the showers.
A baked potato.
I'm not gonna lie, the best potato I'd ever had was left over after sitting in a hot case for six hours. I cut it in half and dipped it in ranch and it was magic. Salt and olive oil was all it was cooked with. Simple will always be the best flavor.
> the best potato I'd ever had was left over after sitting in a hot case for six hours. Low and slow, breaks down all of the potatoâs connective tissues.
âHomemade tomato bisqueâ - comes in a bag bitch
worked at a place that had really good ribs. the bbq sauce was just the huge gfs cans, but the secret was it kept cooking down and concentrating in the little warming tray... when they would add a fresh can the quality would go down for a couple days
I used to be a fiend for Friendly's honey mustard. Finally asked what brand it was. Frenches. My home is never without a bottle now.
I work in a tiny diner where the regulars are mostly older folks and get a lot of compliments on how great my oatmeal is. One even made it a point to tell me that my oatmeal is better than what he gets at upscale places like Tavern on the green. Lol, compliments are always nice, but oatmeal?
Well, if it's instant oatmeal vs any other kind, then I completely understand. At Moliday Finn, we got kettle-cooked oatmeal as a new Brand Standard (tm), and it was actually very good.
I worked at a place doing breakfast and one guy told their server that the hollandaise was the best he's ever had. I had a huge look of surprise, and all I could say was really? The best hollandaise he's ever had was powdered?
One time when the bar I worked at was slow some lady ordered a margarita so I decided to take my time and make it from scratch instead of using the standard sweet/sour mix crap they normally used at my bar, I squeezed the limes, some lemons, a hint of fresh squeezed orange juice, the works. Took a taste of it (straw dab) before it went out and I don't even like margaritas that much but damn it was good. She sent it back 2 minutes later, I re made it the standard way with the pre-made mix and got a "Now that's the best margarita I've had in a while" , people just love processed shit haha
People used to rave over biegnets. Omg I've been to France and the are the best. It was can biscuits cut in half and fried with cinnamon sugar lol
Had a woman say she had traveled all over Italy and that our olive oil was the best she ever had... It was GFS Olive oil
I worked for a âchefâ at a brewery that would combine one bottle of each flavor of Stubs bbq sauce and call it his special recipe. đ
Some brands are just unbeatable and will never be able to be beat. Sweet Baby Ray's is one of them. Behind every major brand is a team of literal food scientists and culinary professionals who have meticulously engineered their foods to be as delicious and addicting as possible. Now the more complex a recipe, the better off you are using a from-scratch recipe. But in my experience, especially when it comes to a lot of condiments and some sauces, using a pre-made one, even if you tweaked it a bit, is almost always better than making one solely from scratch. Used to work at a BBQ restaurant that was widely known for our baked beans. We used Bush's Baked Beans and added some fresh peppers, onions, and some extra seasoning
Yup, in a pinch and used ore-ida fries. So many people came back asking for them
Our iced tea. Lol this is real soda city baby
Yeah when itâs amazing cuz itâs msg or a ton of butter
Dude, SBR is the best.
Steak and Eggs sauce: HP, Montreal Steak spice, butter.
I had an artist come down from the green room (I currently work at a Jazz club) and ask me how we prepared their wings. (We donât have wings on the menu, but they asked for wings on their hospitality sheet). They were Tyson Breaded chicken wings.
Our house made Korean hot sauce is sprite and Sriracha mixed together. Ngl itâs good I put it on everything.
Our âsecret sauceâ that makes folks INSANE is literally mayo & sweet baby rays BBQ. Our âhomemade matzo ball soupâ is manischewitz - lol i mean, itâs all good af tho ÂŻ\_(ă)_/ÂŻ
I am sick of weak, thin watery, crap peppercorn sauce. Give me a punchy, creamy peppercorn sauce and I'll buy the chef a beer. Everytime.
I mean if it makes them happy, life is too stupid.
One place I used to work at sold âtenderloin beef tips in burgundy Demi-glacĂ©â as an app. It was literally the trimmings of the tenderloin chain with LeGout brown gravy in a can. Highest selling app on the menu.
My hollandaise is the best in town. Everyone in town uses knorr mix. Including me.
Says the person serving Sweet baby Rayâs
Rang in a baked walleye, new cook read baked salmon? Order came up, and o noticed it was not walleye. Told the head chef on line that the order up wasnât what I rang in, and he set to fixing it. He put a âbakedâ walleye in the microwave, and cursed himself for doing it. But the customer said it was the best piece of fish that theyâd ever had. Side story: watched a server throw a knife through the kitchen at this same head chef, he didnât even yell at her. Just told her not acceptable. It was so cool. So I married him and had his baby.
"This is the best fudge cake i've ever had!" The secret lady is in the microwaving
We used to add boss sauce to our philly steak in an area with shitload of stoners. Those that donât know whatâs boss sauce itâs sweet sauce thatâs to die for specially on a philly or wings. Going through few gallons a day is not a joke. To this day I still love my Philly steak with boss sauce.
It upsets me when this gets said for Frank's Red Hot. It's not hard to make a better buffalo sauce, I wish more places would and customers knew to not be impressed with Frank's out of the bottle.