On 2014-01-02, White Spirit > wrote:

>> I would agree with Sheldon on that one.... most.

Agree. Specially chains.

OTOH, with the recent upswing in real foods and cooking, even smaller
restos are sticking with authentic. The last resto I worked at,
though not particularly large and leaning heavily on Asian/pasta
fusion skillet dishes, did everything from scratch, including
marinades/dressings. The only item I saw that was prepared food was
Mae Ploy Red Curry paste. Plus, they had the best aged rib-eyes, cut
from roast, I've ever tasted, it being their lone steak offering.

nb