Did you break the "top secret" code??
Branching off another thread...
Has anyone tried to replicate a coveted "top secret" restaurant recipe using one of the books devoted to help you create foods "just like the restaurant"? Which ones? Are there any you're dying to get your hands on?
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9 Comments:
I've spent probably a year or more on Michigan regional coney sauces (Detroit, Flint and Jackson styles), and still have work to do. The first Flint sauce recipe I had was from my mom's aunt and had supposedly come from the cooks at the Flint restaurant I grew up visiting. I recently discovered this recipe was wrong, and have more sauce to make when I get a chance.
LunaPierCook at 11:34AM on 03/07/09
I have played around with the Red Lobster biscuit recipe. My family is pretty pleased with the result, but I am quite certain it is inaccurate. I've eaten at Red Lobster exactly three times so it is hard to compare. Basically, I make Bittman's Yogurt & Cheese biscuits w/ a tsp of garlic salt.
Some recipes on my wish list:
Natural Shake of Avocado from the Vietnamese restaurant down the street
Poblano Soup from El Torito years ago
LearP at 1:54PM on 03/07/09
I haven't seen any of the books but there are a couple of pretty good websites for restaurant copycat recipes. I hit the jackpot for McDonald's Big Mac special sauce from this website http://www.recipegoldmine.com/classyclones/classyclones.html
kathyvegas at 2:22PM on 03/07/09
I have a few Todd Wilbur books top secret recipes
He has a website too http://www.topsecretrecipes.com/
JerzeeTomato at 10:04PM on 03/07/09
Hey LearP- try bisquick mix with cheddar cheese and garlic powder. not bad fakery.
bisbee at 10:08PM on 03/07/09
One I´m dying to get my hands on is Frank Bonannos pizza crust, the hit at Osteria Marco in Denver ... but he says he´s taking it to the grave with him.
kindageeky at 10:23PM on 03/07/09
@kindageeky- what does Frank B.'s pizza crust taste like, I've never had the pleasure.
dmcavanagh at 10:32PM on 03/07/09
@bisbee @learP bisquick with cheese and garlic is not fakery--it's actually what they use! They mix the cheese in with the biscuits and brush it with a herbed garlic butter on top.
inothernews at 12:57AM on 03/10/09
@dmcavanagh - there's a slight sour sweetness to it, but the thing I love is how it's almost cracker crisp in areas - I think they stumbled onto something great with their preferment is all I can guess ... I'll have to take notes the next time I'm there to be more specific on flavors, what's most remarkable is that you eat it and the toppings are great, but you really remember that crust
kindageeky at 1:11AM on 03/11/09