Good book review......good article. Think I'll check it out. Not
surprsed at what she found in WalMart at all.

http://www.nytimes.com/2012/02/21/bo...ating.html?hpw

(snip)
The produce sold at the Walmart where she works is second-rate, often
slimy, mushy or merely bland. “Walmart doesn’t always have the
freshest stuff,” one manager says to her. “That’s how we keep the
prices low.” The produce management is so sloppy that “the newer among
us are still working our way from recognition to acceptance, as if
advancing through the stages of grief.”

Much of her time in Walmart’s produce department is spent trimming
rotted leaves (small bunches of lettuce have usually been trimmed many
times) and “crisping,” a method of rehydrating limp greens so they
appear to be fresh.

At Applebee’s, almost no actual cooking is done: premade food in
plastic baggies is heated in microwaves and dumped onto plates. Ms.
McMillan deplores this practice while also finding it fascinating. “I
watch an endless assembly line,” she writes, “a large-scale mash-up
that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
Homemade Cooking.’ ”

On Feb 21, 4:03*pm, ImStillMags > wrote:
> Good book review......good article. * Think I'll check it out.
>
> At Applebee’s, almost no actual cooking is done: premade food in
> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> McMillan deplores this practice while also finding it fascinating. “I
> watch an endless assembly line,” she writes, “a large-scale mash-up
> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> Homemade Cooking.’ ”

I think it's the same way at Red Lobster and some at The Olive Garden.

On Feb 21, 6:15*pm, Chemo the Clown > wrote:
> On Feb 21, 4:03*pm, ImStillMags > wrote:
>
> > Good book review......good article. * Think I'll check it out.
>
> > At Applebee’s, almost no actual cooking is done: premade food in
> > plastic baggies is heated in microwaves and dumped onto plates. Ms.
> > McMillan deplores this practice while also finding it fascinating. “I
> > watch an endless assembly line,” she writes, “a large-scale mash-up
> > that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> > Homemade Cooking.’ ”
>
> I think it's the same way at Red Lobster and some at The Olive Garden.

They all do that, It's the way they insure uniformity of "product".

It's not food, it's "product". "Would you like a nice hot plate of
'product'? I'll slide a frozen one out of a plastic bag and nuke it
for you! BRB!"

Ugh! :-(

John Kuthe...

John Kuthe wrote:
>
> On Feb 21, 6:15 pm, Chemo the Clown > wrote:
> > On Feb 21, 4:03 pm, ImStillMags > wrote:
> >
> > > Good book review......good article. Think I'll check it out.
> >
> > > At Applebee’s, almost no actual cooking is done: premade food in
> > > plastic baggies is heated in microwaves and dumped onto plates. Ms.
> > > McMillan deplores this practice while also finding it fascinating. “I
> > > watch an endless assembly line,” she writes, “a large-scale mash-up
> > > that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> > > Homemade Cooking.’ ”
> >
> > I think it's the same way at Red Lobster and some at The Olive Garden.
>
> They all do that, It's the way they insure uniformity of "product".
>
> It's not food, it's "product". "Would you like a nice hot plate of
> 'product'? I'll slide a frozen one out of a plastic bag and nuke it
> for you! BRB!"
>
> Ugh! :-(

My daughter worked at Applebees for a very short while as a waitress. She
was disgusted at how there was no in-store cooking.....just heating up
prepackaged things....so she quit soon after and went to a real restaurant.

That said.... I don't care. I ate there once and I liked the meal. i don't
care where or when it was cooked as long as it tasted good. And it did, at
a decent price.

Gary

On Feb 21, 6:37*pm, Gary > wrote:
> John Kuthe wrote:
>
> > On Feb 21, 6:15 pm, Chemo the Clown > wrote:
> > > On Feb 21, 4:03 pm, ImStillMags > wrote:
>
> > > > Good book review......good article. * Think I'll check it out.
>
> > > > At Applebee’s, almost no actual cooking is done: premade food in
> > > > plastic baggies is heated in microwaves and dumped onto plates. Ms.
> > > > McMillan deplores this practice while also finding it fascinating. “I
> > > > watch an endless assembly line,” she writes, “a large-scale mash-up
> > > > that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> > > > Homemade Cooking.’ ”
>
> > > I think it's the same way at Red Lobster and some at The Olive Garden..
>
> > They all do that, It's the way they insure uniformity of "product".
>
> > It's not food, it's "product". *"Would you like a nice hot plate of
> > 'product'? I'll slide a frozen one out of a plastic bag and nuke it
> > for you! BRB!"
>
> > Ugh! :-(
>
> My daughter worked at Applebees for a very short while as a waitress. *She
> was disgusted at how there was no in-store cooking.....just heating up
> prepackaged things....so she quit soon after and went to a real restaurant.

ImStillMags wrote:
> Good book review......good article. Think I'll check it out. Not
> surprsed at what she found in WalMart at all.
>
> http://www.nytimes.com/2012/02/21/bo...ating.html?hpw
>
> (snip)
> The produce sold at the Walmart where she works is second-rate, often
> slimy, mushy or merely bland. “Walmart doesn’t always have the
> freshest stuff,” one manager says to her. “That’s how we keep the
> prices low.” The produce management is so sloppy that “the newer among
> us are still working our way from recognition to acceptance, as if
> advancing through the stages of grief.”
>
> Much of her time in Walmart’s produce department is spent trimming
> rotted leaves (small bunches of lettuce have usually been trimmed many
> times) and “crisping,” a method of rehydrating limp greens so they
> appear to be fresh.

This is how I felt about the produce when we lived on Staten Island. Family
Fruit (or whatever name they go by now) sometimes had fresh stuff. But only
sometimes and you never knew when that might be. Actually the military
commissary in Brooklyn had better produce. Now that's a scary thought!
Most of the little groceries did the trick that Trader Joes does and shrink
wraps the produce. That way you can't tell it is mushy until you get it
home. The tight plastic makes it feel firm. I have never gotten fresh
produce at TJs either. Blech.
>
> At Applebee’s, almost no actual cooking is done: premade food in
> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> McMillan deplores this practice while also finding it fascinating. “I
> watch an endless assembly line,” she writes, “a large-scale mash-up
> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> Homemade Cooking.’

I do know that which is why I am always astounded to hear people say that
they love Applebee's food! These same people also swear by Azteca and P.F.
Changs. We have never eaten at P.F. Changs and probably won't. They seem
very overpriced for Chinese food! But Azteca? Mostly inedible, IMO. My
husband got a bunch a bunch of coupons for free meals there. We went and
all ordered the fajitas. The meat was dry and chewy and the veggies were
soggy and overcooked. We only ate some of the rice, beans and tortillas.
Those weren't even all that good. We left the rest. The waiter kept trying
to give us boxes. We were like... No! Just give us the check and let us
out of here! We have eaten there a few times since, mainly because my
nephew likes to eat there. We are careful what we order. Mainly salads
(not taco), black bean soup and nachos or cheese dip. That stuff is edible
but just barely.

Chemo the Clown wrote:
> On Feb 21, 4:03 pm, ImStillMags > wrote:
>> Good book review......good article. Think I'll check it out.
>>
>> At Applebee’s, almost no actual cooking is done: premade food in
>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
>> McMillan deplores this practice while also finding it fascinating. “I
>> watch an endless assembly line,” she writes, “a large-scale mash-up
>> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
>> Homemade Cooking.’ ”
>
> I think it's the same way at Red Lobster and some at The Olive Garden.

Might have been that way at Olive Garden and might still be with some
things. But their gluten free pasta is now cooked on the premisis. Too
many complaints I think about the frozen meals they were serving us. But
really, I don't get the appeal. It's dead easy to cook pasta at home. And
it's cheap!

Last time I was there, I had the flat bread. How can you screw up flat
bread? I don't know but they did it! Flavorless and soggy. Their salads
suck too. With a name like Olive Garden, you expect a salad laden with
olives. But no! They give you like...one per person.

On 21/02/2012 9:36 PM, sf wrote:
> On Tue, 21 Feb 2012 21:08:17 -0500, >
> wrote:
>
>> What does "brass and fern" mean? I'm not familiar
>> with the expression.
>
> Remember "fern bars" of the '70s? It's decorated like that.
> "Fern" bar
> http://www.yumsugar.com/Cocktail-His...1970s-12311384
> http://goodiesfirst.typepad.com/.a/6...c3b4970b-500wi
> Applebee's
> http://philosophy-religion.org/chris...Image_0001.jpg
>
>
Thanks for that. The Urban Dictionary just said they were
brass and fern bars, which says nothing. Interesting about
Henry Africa's. There was one opened in Perth, West Oz back then
but I had no idea it was a rip-off. I just thought it was a name
for a bar.

On Tue, 21 Feb 2012 17:15:40 -0800, "Julie Bove"
> wrote:



>Might have been that way at Olive Garden and might still be with some
>things. But their gluten free pasta is now cooked on the premisis. Too
>many complaints I think about the frozen meals they were serving us. But
>really, I don't get the appeal. It's dead easy to cook pasta at home. And
>it's cheap!

But when you are traveling or on vacation, it is not easy to run home
and make pasta.

Julie Bove wrote:
>
> really, I don't get the appeal. It's dead easy to cook pasta at home. And
> it's cheap!

Many people don't cook. At all.
You may as well ask them to hunt,
kill, and butcher a wild boar.
Ain't gonna happen.

For these people, the alternative
to prepared food like hamburgers and
fries is crackers and chips. And
Lesbo-Commie Girl Scout cookies.

On Feb 21, 8:08*pm, injipoint > wrote:
> On 21/02/2012 7:40 PM, John Kuthe wrote:
>
> > On Feb 21, 6:37 pm, > *wrote:
> >> John Kuthe wrote:
>
> >>> On Feb 21, 6:15 pm, Chemo the > *wrote:
> >>>> On Feb 21, 4:03 pm, > *wrote:
>
> >>>>> Good book review......good article. * Think I'll check it out.
>
> >>>>> At Applebee’s, almost no actual cooking is done: premade food in
> >>>>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> >>>>> McMillan deplores this practice while also finding it fascinating. “I
> >>>>> watch an endless assembly line,” she writes, “a large-scale mash-up
> >>>>> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> >>>>> Homemade Cooking.’ ”
>
> >>>> I think it's the same way at Red Lobster and some at The Olive Garden.

On Tue, 21 Feb 2012 22:13:54 -0500, injipoint >
wrote:

> On 21/02/2012 9:36 PM, sf wrote:
> > On Tue, 21 Feb 2012 21:08:17 -0500, >
> > wrote:
> >
> >> What does "brass and fern" mean? I'm not familiar
> >> with the expression.
> >
> > Remember "fern bars" of the '70s? It's decorated like that.
> > "Fern" bar
> > http://www.yumsugar.com/Cocktail-His...1970s-12311384
> > http://goodiesfirst.typepad.com/.a/6...c3b4970b-500wi
> > Applebee's
> > http://philosophy-religion.org/chris...Image_0001.jpg
> >
> >
> Thanks for that. The Urban Dictionary just said they were
> brass and fern bars, which says nothing. Interesting about
> Henry Africa's. There was one opened in Perth, West Oz back then
> but I had no idea it was a rip-off. I just thought it was a name
> for a bar.

He was quite a character!
http://www.sfgate.com/cgi-bin/articl...MNOU1I1N69.DTL

--
Food is an important part of a balanced diet.

On Feb 21, 7:15*pm, "Julie Bove" > wrote:
> Chemo the Clown wrote:
> > On Feb 21, 4:03 pm, ImStillMags > wrote:
> >> Good book review......good article. Think I'll check it out.
>
> >> At Applebee’s, almost no actual cooking is done: premade food in
> >> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> >> McMillan deplores this practice while also finding it fascinating. “I
> >> watch an endless assembly line,” she writes, “a large-scale mash-up
> >> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> >> Homemade Cooking.’ ”
>
> > I think it's the same way at Red Lobster and some at The Olive Garden.
>
> Might have been that way at Olive Garden and might still be with some
> things. *But their gluten free pasta is now cooked on the premisis. *Too
> many complaints I think about the frozen meals they were serving us. *But
> really, I don't get the appeal. *It's dead easy to cook pasta at home. *And
> it's cheap!
>

Wow! What a revelation! Pasta is easy and cheap to cook at home!

*snore*

projectile vomit chick wrote:
> On Feb 21, 7:15 pm, "Julie Bove" > wrote:
>> Chemo the Clown wrote:
>>> On Feb 21, 4:03 pm, ImStillMags > wrote:
>>>> Good book review......good article. Think I'll check it out.
>>
>>>> At Applebee’s, almost no actual cooking is done: premade food in
>>>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
>>>> McMillan deplores this practice while also finding it fascinating.
>>>> “I watch an endless assembly line,” she writes, “a large-scale
>>>> mash-up that hits the sweet spot between McDonald’s and Sandra
>>>> Lee’s ‘Semi- Homemade Cooking.’ ”
>>
>>> I think it's the same way at Red Lobster and some at The Olive
>>> Garden.
>>
>> Might have been that way at Olive Garden and might still be with some
>> things. But their gluten free pasta is now cooked on the premisis.
>> Too many complaints I think about the frozen meals they were serving
>> us. But really, I don't get the appeal. It's dead easy to cook pasta
>> at home. And it's cheap!
>>
>
> Wow! What a revelation! Pasta is easy and cheap to cook at home!
>
> *snore*

Aren't you supposed to be playing in traffic or something?

On Tue, 21 Feb 2012 22:16:41 -0500, Ed Pawlowski > wrote:

>On Tue, 21 Feb 2012 17:15:40 -0800, "Julie Bove"
> wrote:
>
>
>
>>Might have been that way at Olive Garden and might still be with some
>>things. But their gluten free pasta is now cooked on the premisis. Too
>>many complaints I think about the frozen meals they were serving us. But
>>really, I don't get the appeal. It's dead easy to cook pasta at home. And
>>it's cheap!
>
>But when you are traveling or on vacation, it is not easy to run home
>and make pasta.

Were I traveling far from home I'd no more order pasta as corn
flakes... pasta in Naples is no different from pasta in Brooklyn. I've
no idea about Olive Garden, I've never been, never will. I once ate
at a Spaghetti Factory in Canada (the Peg), dis-gusting... and
Winnipeg has some fabulous ethnic eateries. I don't consider pasta a
cuisine any more than kid's dry cereal is a cuisine.

On Tue, 21 Feb 2012 19:32:06 -0800, Marissa Thorson >
wrote:

>Julie Bove wrote:
>>
>> really, I don't get the appeal. It's dead easy to cook pasta at home. And
>> it's cheap!
>
>Many people don't cook. At all.
>You may as well ask them to hunt,
>kill, and butcher a wild boar.
>Ain't gonna happen.
>
>For these people, the alternative
>to prepared food like hamburgers and
>fries is crackers and chips. And
>Lesbo-Commie Girl Scout cookies.

Cut the doodoo, even a lezzie like you can cook pasta.

On Tue, 21 Feb 2012 19:56:40 -0800 (PST), John Kuthe
> wrote:

>On Feb 21, 8:08*pm, injipoint > wrote:
>> On 21/02/2012 7:40 PM, John Kuthe wrote:
>>
>> > On Feb 21, 6:37 pm, > *wrote:
>> >> John Kuthe wrote:
>>
>> >>> On Feb 21, 6:15 pm, Chemo the > *wrote:
>> >>>> On Feb 21, 4:03 pm, > *wrote:
>>
>> >>>>> Good book review......good article. * Think I'll check it out.
>>
>> >>>>> At Applebee’s, almost no actual cooking is done: premade food in
>> >>>>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
>> >>>>> McMillan deplores this practice while also finding it fascinating. “I
>> >>>>> watch an endless assembly line,” she writes, “a large-scale mash-up
>> >>>>> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
>> >>>>> Homemade Cooking.’ ”
>>
>> >>>> I think it's the same way at Red Lobster and some at The Olive Garden.
>>
>> >>> They all do that, It's the way they insure uniformity of "product".
>>
>> >>> It's not food, it's "product". *"Would you like a nice hot plate of
>> >>> 'product'? I'll slide a frozen one out of a plastic bag and nuke it
>> >>> for you! BRB!"
>>
>> >>> Ugh! :-(
>>
>> >> My daughter worked at Applebees for a very short while as a waitress. *She
>> >> was disgusted at how there was no in-store cooking.....just heating up
>> >> prepackaged things....so she quit soon after and went to a real restaurant.
>>
>> >> That said.... I don't care. I ate there once and I liked the meal. i don't
>> >> care where or when it was cooked as long as it tasted good. *And it did, at
>> >> a decent price.
>>
>> >> Gary
>>
>> > I've eaten at Applebee's too. It's NOT good food, it's brass-and-fern
>> > pig slop.
>>
>> > This is good food:
>>
>> >http://enjoysalt.com/default.htm
>>
>> > John Kuthe...
>>
>> What does "brass and fern" mean? *I'm not familiar
>> with the expression.
>
>It's a class of restaurant. Fast Food is a low class, White Tablecloth
>is a high class, and Brass and Fern is IMHO a step up from Fast Food
>class. Like Applebee's, Outback, Olive Garden, Red Lobster, etc. They
>are not high class like White Tablecloth primarily because they serve
>FastFood type food but they try to put on the ritz like a cheap White
>Tablecloth place.

I don't think those joints use tablecloths... lucky to get disposable
paper placemats all printed with ads and coupons for the the local car
wash and titty bar.

On Tue, 21 Feb 2012 22:42:14 -0800, "Julie Bove"
> wrote:

>projectile vomit chick wrote:
>> On Feb 21, 7:15 pm, "Julie Bove" > wrote:
>>> Chemo the Clown wrote:
>>>> On Feb 21, 4:03 pm, ImStillMags > wrote:
>>>>> Good book review......good article. Think I'll check it out.
>>>
>>>>> At Applebee’s, almost no actual cooking is done: premade food in
>>>>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
>>>>> McMillan deplores this practice while also finding it fascinating.
>>>>> “I watch an endless assembly line,” she writes, “a large-scale
>>>>> mash-up that hits the sweet spot between McDonald’s and Sandra
>>>>> Lee’s ‘Semi- Homemade Cooking.’ ”
>>>
>>>> I think it's the same way at Red Lobster and some at The Olive
>>>> Garden.
>>>
>>> Might have been that way at Olive Garden and might still be with some
>>> things. But their gluten free pasta is now cooked on the premisis.
>>> Too many complaints I think about the frozen meals they were serving
>>> us. But really, I don't get the appeal. It's dead easy to cook pasta
>>> at home. And it's cheap!
>>>
>>
>> Wow! What a revelation! Pasta is easy and cheap to cook at home!
>>
>> *snore*
>
>Aren't you supposed to be playing in traffic or something?

When pvc visits rfc she is playing in traffic.

Brooklyn1 wrote:

> Were I traveling far from home I'd no more order pasta as corn
> flakes... pasta in Naples is no different from pasta in Brooklyn.

Only who thinks that sauce/dressing must be on top of the pasta, and not
mixed with it otherwise it's leftovers, could write such BS.
Here are some leftovers from Naples, mixing pasta and dressing around minute
4:18, by renowned chef Gennaro Esposito of La Torre del Saracino:
http://www.youtube.com/watch?v=DicKJYS7wxc

> I don't consider pasta a cuisine any more than kid's dry cereal is a
> cuisine.

This explains your poor knowledge about pasta

On Feb 21, 6:03*pm, ImStillMags > wrote:
> Good book review......good article. * Think I'll check it out. * * Not
> surprsed at what she found in WalMart at all.
>
> http://www.nytimes.com/2012/02/21/bo...-writes-the-am...
>
> (snip)
> The produce sold at the Walmart where she works is second-rate, often
> slimy, mushy or merely bland. “Walmart doesn’t always have the
> freshest stuff,” one manager says to her. “That’s how we keep the
> prices low.” The produce management is so sloppy that “the newer among
> us are still working our way from recognition to acceptance, as if
> advancing through the stages of grief.”
>
> Much of her time in Walmart’s produce department is spent trimming
> rotted leaves (small bunches of lettuce have usually been trimmed many
> times) and “crisping,” a method of rehydrating limp greens so they
> appear to be fresh.
>
> At Applebee’s, almost no actual cooking is done: premade food in
> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> McMillan deplores this practice while also finding it fascinating. “I
> watch an endless assembly line,” she writes, “a large-scale mash-up
> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> Homemade Cooking.’ ”

I'd take it all with a grain of salt. All the franchises (Applebees
and the like) and WalMarts have individual managers/owners. So "one
size fits all" doesn't work here.

Anyway, I'd like to see something like a steak at Applebees that was
"premade in a plastic baggie and heated in a microwave." LOL.

N.

On 2/22/2012 12:02 PM, Nancy2 wrote:
> On Feb 21, 6:03 pm, > wrote:
>> Good book review......good article. Think I'll check it out. Not
>> surprsed at what she found in WalMart at all.
>>
>> http://www.nytimes.com/2012/02/21/bo...-writes-the-am...
>>
>> (snip)
>> The produce sold at the Walmart where she works is second-rate, often
>> slimy, mushy or merely bland. “Walmart doesn’t always have the
>> freshest stuff,” one manager says to her. “That’s how we keep the
>> prices low.” The produce management is so sloppy that “the newer among
>> us are still working our way from recognition to acceptance, as if
>> advancing through the stages of grief.”
>>
>> Much of her time in Walmart’s produce department is spent trimming
>> rotted leaves (small bunches of lettuce have usually been trimmed many
>> times) and “crisping,” a method of rehydrating limp greens so they
>> appear to be fresh.
>>
>> At Applebee’s, almost no actual cooking is done: premade food in
>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
>> McMillan deplores this practice while also finding it fascinating. “I
>> watch an endless assembly line,” she writes, “a large-scale mash-up
>> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
>> Homemade Cooking.’ ”
>
> I'd take it all with a grain of salt. All the franchises (Applebees
> and the like) and WalMarts have individual managers/owners. So "one
> size fits all" doesn't work here.

The whole point of a chain is to have totally consistent product by
using the same materials and procedures in all locations.


>
> Anyway, I'd like to see something like a steak at Applebees that was
> "premade in a plastic baggie and heated in a microwave." LOL.
>
> N.

On Feb 22, 10:03*am, George > wrote:
> On 2/22/2012 12:02 PM, Nancy2 wrote:
>
>
>
>
>
>
>
>
>
> > On Feb 21, 6:03 pm, > *wrote:
> >> Good book review......good article. * Think I'll check it out. * * Not
> >> surprsed at what she found in WalMart at all.
>
> >>http://www.nytimes.com/2012/02/21/bo...-writes-the-am....
>

>
> >> At Applebee’s, almost no actual cooking is done: premade food in
> >> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> >> McMillan deplores this practice while also finding it fascinating. “I
> >> watch an endless assembly line,” she writes, “a large-scale mash-up
> >> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> >> Homemade Cooking.’ ”
>
> > I'd take it all with a grain of salt. *All the franchises (Applebees
> > and the like) and WalMarts have individual managers/owners. *So "one
> > size fits all" doesn't work here.
>
> The whole point of a chain is to have totally consistent product by
> using the same materials and procedures in all locations.
>

No, because that limits profits by stifling innovation and failing to
appeal to the wants of individual markets. Recall that the Big Mac was
a franchisee's innovation. Consider that chains are promoting fish
dishes and vegetarian food in response to Lent.

On Wed, 22 Feb 2012 08:48:58 -0500, "jmcquown" >
wrote:

> You must be one of the few who love "chain" restaurants. For me, it's
> quality vs. consistency. I've eaten at Applebee's. It's okay but I
> wouldn't go out of my way to eat there. It's definitely not ideal. I
> certainly wouldn't pay to eat there.

Which reminds me of "the Elephant Bar". I remember going to one for
drinks and appetizers after work once and the food was fine, so I
didn't object when they wanted to go there for dinner/drinks a few
years later. A new one had opened closer to us and one person raved
about it... we just *had* to go there. What a let down! It
solidified why I don't eat at restaurants that have pictures of their
food on shiny menus as a first choice (unless it's Denny's, where we
go for breakfast occasionally).

--
Food is an important part of a balanced diet.

On Feb 22, 12:03*pm, George > wrote:
> On 2/22/2012 12:02 PM, Nancy2 wrote:
>
>
> > On Feb 21, 6:03 pm, > *wrote:
> >> Good book review......good article. * Think I'll check it out. * * Not
> >> surprsed at what she found in WalMart at all.
>
> >>http://www.nytimes.com/2012/02/21/bo...-writes-the-am....
>
> >> (snip)
> >> The produce sold at the Walmart where she works is second-rate, often
> >> slimy, mushy or merely bland. “Walmart doesn’t always have the
> >> freshest stuff,” one manager says to her. “That’s how we keep the
> >> prices low.” The produce management is so sloppy that “the newer among
> >> us are still working our way from recognition to acceptance, as if
> >> advancing through the stages of grief.”
>
> >> Much of her time in Walmart’s produce department is spent trimming
> >> rotted leaves (small bunches of lettuce have usually been trimmed many
> >> times) and “crisping,” a method of rehydrating limp greens so they
> >> appear to be fresh.
>
> >> At Applebee’s, almost no actual cooking is done: premade food in
> >> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> >> McMillan deplores this practice while also finding it fascinating. “I
> >> watch an endless assembly line,” she writes, “a large-scale mash-up
> >> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> >> Homemade Cooking.’ ”
>
> > I'd take it all with a grain of salt. *All the franchises (Applebees
> > and the like) and WalMarts have individual managers/owners. *So "one
> > size fits all" doesn't work here.
>

> The whole point of a chain is to have totally consistent product by
> using the same materials and procedures in all locations.
>
>
>
>
>
> > Anyway, I'd like to see something like a steak at Applebees that was
> > "premade in a plastic baggie and heated in a microwave." *LOL.
>
> > N.- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

But franchisees in some instances are free to make their own choices
in some aspects. I've eaten at Olive Garden twice - once in OKC, and
once here in Iowa, and they were completely different experiences,
including methods of cooking and presenting foods.

N.

On Feb 22, 12:03*pm, George > wrote:
> On 2/22/2012 12:02 PM, Nancy2 wrote:
>
>
> > On Feb 21, 6:03 pm, > *wrote:
> >> Good book review......good article. * Think I'll check it out. * * Not
> >> surprsed at what she found in WalMart at all.
>
> >>http://www.nytimes.com/2012/02/21/bo...-writes-the-am....
>
> >> (snip)
> >> The produce sold at the Walmart where she works is second-rate, often
> >> slimy, mushy or merely bland. “Walmart doesn’t always have the
> >> freshest stuff,” one manager says to her. “That’s how we keep the
> >> prices low.” The produce management is so sloppy that “the newer among
> >> us are still working our way from recognition to acceptance, as if
> >> advancing through the stages of grief.”
>
> >> Much of her time in Walmart’s produce department is spent trimming
> >> rotted leaves (small bunches of lettuce have usually been trimmed many
> >> times) and “crisping,” a method of rehydrating limp greens so they
> >> appear to be fresh.
>
> >> At Applebee’s, almost no actual cooking is done: premade food in
> >> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> >> McMillan deplores this practice while also finding it fascinating. “I
> >> watch an endless assembly line,” she writes, “a large-scale mash-up
> >> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> >> Homemade Cooking.’ ”
>
> > I'd take it all with a grain of salt. *All the franchises (Applebees
> > and the like) and WalMarts have individual managers/owners. *So "one
> > size fits all" doesn't work here.
>

> The whole point of a chain is to have totally consistent product by
> using the same materials and procedures in all locations.
>
>
>
>
>
> > Anyway, I'd like to see something like a steak at Applebees that was
> > "premade in a plastic baggie and heated in a microwave." *LOL.
>
> > N.- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

But franchisees in some instances are free to make their own choices
in some aspects. I've eaten at Olive Garden twice - once in OKC, and
once here in Iowa, and they were completely different experiences,
including methods of cooking and presenting foods.

N.

On 2/22/2012 11:02 AM, Nancy2 wrote:

> I'd take it all with a grain of salt. All the franchises (Applebees
> and the like) and WalMarts have individual managers/owners. So "one
> size fits all" doesn't work here.

But they all get their food from the same suppliers, and have the same
policies in place. It's not as if those local managers have full control.

Decades ago, McDonalds franchise holders had more freedom to purchase
supplies locally. I used to work for a company that wholesaled fresh
potatoes to the local McD's, who made, yes, fresh french fries from
those potatoes. Then McD corporation decided to increase the
standardization of their products, and began requiring franchise
holders to buy it all from their approved suppliers. No more freshly
made french fries. Instead, frozen fries out of the factories that McD
corporation contracts with.

>
> Anyway, I'd like to see something like a steak at Applebees that was
> "premade in a plastic baggie and heated in a microwave." LOL.

Visit the food science department at your local university, or better
yet, the library that serves that department. Ask to look at the trade
publications for the commercial food industries. You'll get a very
fast education in the vast array of mass produced, pre-made,
thaw/heat/serve restaurant foods commercially available and served at
chain restaurants across the country. Including steaks. The steaks are
pre-cooked to rare, with grill marks, then frozen. The restaurants
thaw and heat them, if necessary cooking them further to the diner's
preference.

Don't take my word for it. You'll be simultaneously entertained and
appalled while reading the trade journals. You'll also never look at a
chain restaurant meal the same way again, once you realize the only
real difference between chain restaurant entrees and those you pull
from the grocery store's freezer case are the price.

In article
>,
Nancy2 > wrote:

> On Feb 21, 6:03*pm, ImStillMags > wrote:
> > At Applebee¹s, almost no actual cooking is done: premade food in
> > plastic baggies is heated in microwaves and dumped onto plates. Ms.
> > McMillan deplores this practice while also finding it fascinating. ³I
> > watch an endless assembly line,² she writes, ³a large-scale mash-up
> > that hits the sweet spot between McDonald¹s and Sandra Lee¹s ŒSemi-
> > Homemade Cooking.¹ ²
>
> I'd take it all with a grain of salt. All the franchises (Applebees
> and the like) and WalMarts have individual managers/owners. So "one
> size fits all" doesn't work here.

And part of that franchise agreement is that they will use certain
vendors. Haven't you ever heard "We're not allowed to do that"?
More's the pity, too.


--
Barb,
http://web.me.com/barbschaller September 5, 2011

In article >,
Hell Toupee > wrote:

> Visit the food science department at your local university, or better
> yet, the library that serves that department. Ask to look at the trade
> publications for the commercial food industries. You'll get a very
> fast education in the vast array of mass produced, pre-made,
> thaw/heat/serve restaurant foods commercially available and served at
> chain restaurants across the country.

I lost my innocence in that regard when I helped a friend at a trade
show for the hospitality industry, including restaurants. The one that
did me in? PRE-MADE hamburger patties with irregular edges that would
give the look of a handmade pattie after cooking. Jesus wept.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Brooklyn1 wrote:
> On Tue, 21 Feb 2012 22:16:41 -0500, Ed Pawlowski > wrote:
>
>> On Tue, 21 Feb 2012 17:15:40 -0800, "Julie Bove"
>> > wrote:
>>
>>
>>
>>> Might have been that way at Olive Garden and might still be with
>>> some things. But their gluten free pasta is now cooked on the
>>> premisis. Too many complaints I think about the frozen meals they
>>> were serving us. But really, I don't get the appeal. It's dead
>>> easy to cook pasta at home. And it's cheap!
>>
>> But when you are traveling or on vacation, it is not easy to run home
>> and make pasta.
>
> Were I traveling far from home I'd no more order pasta as corn
> flakes... pasta in Naples is no different from pasta in Brooklyn. I've
> no idea about Olive Garden, I've never been, never will. I once ate
> at a Spaghetti Factory in Canada (the Peg), dis-gusting... and
> Winnipeg has some fabulous ethnic eateries. I don't consider pasta a
> cuisine any more than kid's dry cereal is a cuisine.

It's on par with Spaghetti Factory. I just don't see the appeal of that
place either!

I always love books like this. I'll have to reserve it at the library. I really liked Nickel and Dimed - I thought it readjusted my perspective on my own life. I think many of the chain restaurants have similar tricks with serving food like substances. I've worked in mom and pop restaurants, and they have all been clean and made food from scratch. If you need/want to eat out, I think locally owned restaurants are the way to go.

On 2/22/2012 1:56 PM, spamtrap1888 wrote:
> On Feb 22, 10:03 am, > wrote:
>> On 2/22/2012 12:02 PM, Nancy2 wrote:
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>> On Feb 21, 6:03 pm, > wrote:
>>>> Good book review......good article. Think I'll check it out. Not
>>>> surprsed at what she found in WalMart at all.
>>
>>>> http://www.nytimes.com/2012/02/21/bo...-writes-the-am...
>>
>
>>
>>>> At Applebee’s, almost no actual cooking is done: premade food in
>>>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
>>>> McMillan deplores this practice while also finding it fascinating. “I
>>>> watch an endless assembly line,” she writes, “a large-scale mash-up
>>>> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
>>>> Homemade Cooking.’ ”
>>
>>> I'd take it all with a grain of salt. All the franchises (Applebees
>>> and the like) and WalMarts have individual managers/owners. So "one
>>> size fits all" doesn't work here.
>>
>> The whole point of a chain is to have totally consistent product by
>> using the same materials and procedures in all locations.
>>
>
> No, because that limits profits by stifling innovation and failing to
> appeal to the wants of individual markets. Recall that the Big Mac was
> a franchisee's innovation. Consider that chains are promoting fish
> dishes and vegetarian food in response to Lent.

A franchisee can certainly innovate but it still needs the approval of
the franchiser who will approve or disapprove and if approved add it to
their standardized procedures.

On 2/22/2012 3:14 PM, Hell Toupee wrote:
> On 2/22/2012 11:02 AM, Nancy2 wrote:
>
>> I'd take it all with a grain of salt. All the franchises (Applebees
>> and the like) and WalMarts have individual managers/owners. So "one
>> size fits all" doesn't work here.
>
> But they all get their food from the same suppliers, and have the same
> policies in place. It's not as if those local managers have full control.
>
> Decades ago, McDonalds franchise holders had more freedom to purchase
> supplies locally. I used to work for a company that wholesaled fresh
> potatoes to the local McD's, who made, yes, fresh french fries from
> those potatoes. Then McD corporation decided to increase the
> standardization of their products, and began requiring franchise holders
> to buy it all from their approved suppliers. No more freshly made french
> fries. Instead, frozen fries out of the factories that McD corporation
> contracts with.
>

Buddy has a commercial refrigeration business and I have seen the back
ends of a lot of the chain places. They all do the same thing. Trucks
show up with standardized mostly heat and serve products products. All
of the franchisees get the same products.


>>
>> Anyway, I'd like to see something like a steak at Applebees that was
>> "premade in a plastic baggie and heated in a microwave." LOL.
>
> Visit the food science department at your local university, or better
> yet, the library that serves that department. Ask to look at the trade
> publications for the commercial food industries. You'll get a very fast
> education in the vast array of mass produced, pre-made, thaw/heat/serve
> restaurant foods commercially available and served at chain restaurants
> across the country. Including steaks. The steaks are pre-cooked to rare,
> with grill marks, then frozen. The restaurants thaw and heat them, if
> necessary cooking them further to the diner's preference.

Exactly, everything is studied and arranged. The vast majority of chain
food is heat and serve.


>
> Don't take my word for it. You'll be simultaneously entertained and
> appalled while reading the trade journals. You'll also never look at a
> chain restaurant meal the same way again, once you realize the only real
> difference between chain restaurant entrees and those you pull from the
> grocery store's freezer case are the price.

> And part of that franchise agreement is that they will use certain
> vendors. *Haven't you ever heard "We're not allowed to do that"?
> More's the pity, too.
>
> --
> Barb,http://web.me.com/barbschallerSeptember 5, 2011

Yes, I've heard that, but I've also seen franchisees go out of their
way to change a local menu in order to cater to the local foodies'
wants.

N.

On Feb 23, 7:22*am, George > wrote:
> On 2/22/2012 1:56 PM, spamtrap1888 wrote:
>
>
>
>
>
>
>
>
>
> > On Feb 22, 10:03 am, > *wrote:
> >> On 2/22/2012 12:02 PM, Nancy2 wrote:
>
> >>> On Feb 21, 6:03 pm, > * *wrote:
> >>>> Good book review......good article. * Think I'll check it out. * * Not
> >>>> surprsed at what she found in WalMart at all.
>
> >>>>http://www.nytimes.com/2012/02/21/bo...-writes-the-am....
>
> >>>> At Applebee’s, almost no actual cooking is done: premade food in
> >>>> plastic baggies is heated in microwaves and dumped onto plates. Ms.
> >>>> McMillan deplores this practice while also finding it fascinating. “I
> >>>> watch an endless assembly line,” she writes, “a large-scale mash-up
> >>>> that hits the sweet spot between McDonald’s and Sandra Lee’s ‘Semi-
> >>>> Homemade Cooking.’ ”
>
> >>> I'd take it all with a grain of salt. *All the franchises (Applebees
> >>> and the like) and WalMarts have individual managers/owners. *So "one
> >>> size fits all" doesn't work here.
>
> >> The whole point of a chain is to have totally consistent product by
> >> using the same materials and procedures in all locations.
>
> > No, because that limits profits by stifling innovation and failing to
> > appeal to the wants of individual markets. Recall that the Big Mac was
> > a franchisee's innovation. Consider that chains are promoting fish
> > dishes and vegetarian food in response to Lent.
>
> A franchisee can certainly innovate but it still needs the approval of
> the franchiser who will approve or disapprove and if approved add it to
> their standardized procedures.

Only if they are checking up all the time or some disgruntled customer
"reports" them.

N.

On Feb 22, 3:09*pm, "Julie Bove" > wrote:
> Brooklyn1 wrote:
> > On Tue, 21 Feb 2012 22:16:41 -0500, Ed Pawlowski > wrote:
>
> >> On Tue, 21 Feb 2012 17:15:40 -0800, "Julie Bove"
> >> > wrote:
>
> >>> Might have been that way at Olive Garden and might still be with
> >>> some things. *But their gluten free pasta is now cooked on the
> >>> premisis. *Too many complaints I think about the frozen meals they
> >>> were serving us. *But really, I don't get the appeal. *It's dead
> >>> easy to cook pasta at home. *And it's cheap!
>
> >> But when you are traveling or on vacation, it is not easy to run home
> >> and make pasta.
>
> > Were I traveling far from home I'd no more order pasta as corn
> > flakes... pasta in Naples is no different from pasta in Brooklyn. I've
> > no idea about Olive Garden, I've never been, never will. *I once ate
> > at a Spaghetti Factory in Canada (the Peg), dis-gusting... and
> > Winnipeg has some fabulous ethnic eateries. * I don't consider pasta a
> > cuisine any more than kid's dry cereal is a cuisine.
>
> It's on par with Spaghetti Factory. *I just don't see the appeal of that
> place either!

It's about the cheapest sitdown place around.

The Old Spaghetti Factory has a secure niche in Bay Area history, for
it was at the OSF in North Beach that the young Fritz Maytag learned
that Anchor Brewing was soon to shut its doors. Fritz rushed over to
buy a majority interest, and the rest is BA history.

http://www.anchorbrewing.com/brewery/our_history

jmcquown wrote:
>
> You must be one of the few who love "chain" restaurants. For me, it's
> quality vs. consistency. I've eaten at Applebee's. It's okay but I
> wouldn't go out of my way to eat there. It's definitely not ideal. I
> certainly wouldn't pay to eat there. I can cook better food at home. Why
> bother?

That's me, Jill. I don't eat out often so when I do I usually like the food
or just the fact that I didn't have to cook it myself. Chains are fine with
me...it's a treat from home cooked.

As with you.... most of them are "OK" but I might not go back to them (at
least for 6 months or so).

I like all of the chain pizzas except for "Papa John's." I can make those
myself for much cheaper. All of the other ones, I like...different taste.

gary