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How Do We Save Starbucks?
OK, how to save Starbucks? As a person who can tell the difference between good coffee and bad coffe, but couldn't even guess between good coffee and great coffee, Starbucks is nothing to me. My right-wing, capitalist, Ayn Rand-ianism says - "Whatever - let it die." That also tells me, "what can they do to save themselves and why not toss in my two cents?" Firstly, the people have spoken - free Wi-Fi. Give these people a place to hang out and write the next Harry Potter. Most people aren't going to use it and those that do, not for too long. The J.K Rowling's who write a book? It's just like the gi-normous people who graze at the buffet - one loss to a hundred's gain. Get over it.
Get smaller. Local is good. Don't over-expand. Train the employees to make a freakin' latte-schmate. Charge a rasonable (read=comparable to local joints) for a plain cup of joe. In can ost more if it's a GOOD cup of joe. If it isn't, don't get all high-and-mighty.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Slightly under crisp with a lot fat!
What are some good hot wintertime alcoholic drinks?
Glögg can't be beat. I have a recipe for one I've perfected (I think) over years at Mel's Diner.
Mike
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All Clad Pots and Pans - are they worth it?
Wow! People love their All-Clad. I have a few All-Clad pieces (including an Emrilware I got on sale) and I do love them. Bourdain says go to a restaurant supply store and pick up cheap pans and toss them out after a few years, in the end they will cost you less. I have done that, too. What do I think? Get the All-Clad Stainless and the supply store non-stick. Non-stick pans just don't last - the coating (it is a coating) comes off after a while - All Clad or not. So, a good, cheaper, non-stick pan, like the one's in the supply store are the one's to get - sure, they're going to fail in half the time, but that's something like 2 years instead of four. Or three instead of six. But, no more than that.
How Do We Save Starbucks?
OK, how to save Starbucks? As a person who can tell the difference between good coffee and bad coffe, but couldn't even guess between good coffee and great coffee, Starbucks is nothing to me. My right-wing, capitalist, Ayn Rand-ianism says - "Whatever - let it die." That also tells me, "what can they do to save themselves and why not toss in my two cents?" Firstly, the people have spoken - free Wi-Fi. Give these people a place to hang out and write the next Harry Potter. Most people aren't going to use it and those that do, not for too long. The J.K Rowling's who write a book? It's just like the gi-normous people who graze at the buffet - one loss to a hundred's gain. Get over it.
Get smaller. Local is good. Don't over-expand. Train the employees to make a freakin' latte-schmate. Charge a rasonable (read=comparable to local joints) for a plain cup of joe. In can ost more if it's a GOOD cup of joe. If it isn't, don't get all high-and-mighty.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Slightly under crisp with a lot fat!
What are some good hot wintertime alcoholic drinks?
Glögg can't be beat. I have a recipe for one I've perfected (I think) over years at Mel's Diner.
Mike
Sunday Night Soups: Avgolemono
I, too, have made this soup for my website:
http://clearblogs.com/melsdiner/72640/PRESTO+PASTA+SOUP%21.html
I cannot stress the point Mr. Cod has made here about the blonde stock here. I used my homemade chicken stock from roasted bones and it overpowered the flavors of this soup. I would bypass the chicken stock all together and use a vegetable stock, Moosewood's is excellent:
http://www.inmamaskitchen.com/RECIPES/RECIPES/Soups/vegetable_stock.html
Mike
Mario Unclogged: Marinara Sauce
I Google'd the cached page to see the picture that was removed and I've seen that brand at a local Italian market. In my opinion, the problem with those and most other canned tomatoes is the addition of citric acid. If you cook those down, the acid becomes more and more pronounced, making the sauce bitter. I have written it many times before on sites like this - the best tomatoes are the ones that have NO CITRIC ACID! Make a sauce with the precious San Marzanos like the ones pictured and a the same sauce with a can of regular tomatoes with no citric acid and see the difference. Now, if you can get San Marzanos with no citric acid (like you used to), it's Heaven.
Nutrition Sells: One Small Step for Mankind
I shop at Hannafords and I'd like to point out just a few things. Look at this quote from the article:
"Kim Marcotte of Falmouth was surprised to discover that a can of Nature’s Place Organic green beans she purchased had 380 milligrams of salt. But Del Monte Fresh Cut’s “Cut green beans” had only 10 milligrams of salt, earning it stars."
Nature's Place is Hannaford's own organic brand. Hannford was willing to give it's own brand fewer stars than somebody elses.
Hannford's also got a lot of flack from the major brands when the "healthy" labels were not awarded any stars or maybe just one star. I may be totally wrong, but I believe it was the "Healthy Choice" label products that received no stars and the parent company (Unilever, Kraft, General Mills, whoever) had a hissy fit. Knit-pick and get pissy, but Hannaford has done a good thing and it's helping.
Did Leah Chase Do the Right Thing? Cast Your Vote Here!
I'll just add one more. Look at the comments. The one's based on logic don't blame President Bush. The one's based on feelings do. What does that say? What does that say about the average American voter? Think about it, if you can.
Did Leah Chase Do the Right Thing? Cast Your Vote Here!
OK, I'll come out and say it, I'll say the remarkably unpopular thing - it's not President Bush's fault that Katrina took out New Orleans. The blessed chef Leah Chase has been living in public supported home for TWO YEARS? How about sucking it up and getting a house of your own? You know, I'm a fat buyer from New Hampshire, but I knew over five years ago that a strong hurricane hitting New Orleans would flood the place. What was Chef Chase's problem? Why did this surprise her and so many others? Was it walking the streets and seeing the river higher than the road? Come on, people! Show some shred of intelligence!
OK, lets assume she had the brain power of a sunflower and got flooded out - why is that my problem or Bush's fault? How about the Midwest getting dumped on with blizzards - why aren't they living in Houston, complaining? How about those that got flooded this year - where is the outcry from the left to rebuild them?
Look, it's not George Bush's fault anymore than it is you fault Katrina flooded New Orleans. New Orleans is a bad idea, that's why the oldest part of the city is still dry - building under water is STUPID!!!!
Is Imitation Always the Sincerest Form of Flattery?
Whoa, slow down there. McDonalds has the Big Mac, McDowells has the Big Mic, there's obviously big differences here. ;-) The ironic thing with using "Coming to America" as an example is that Paramount and Eddie were sued and lost to Art Buchwald because they stole the idea for the move from him.
Is Imitation Always the Sincerest Form of Flattery?
Do we know for sure it was Rebecca who came up with the lobster roll recipe and not co-chef Mary? Maybe that's what the spat was about - Rebecca taking/getting all the credit for Mary's roll. Here's a question - often times sous' come up with ideas for the menu and once in a while, those ideas must take off. If the sous then leaves and makes that exact dish, is it copycatting?
Wal-Mart's Push for Sustainable Seafood
So, let me get this straight. It doesn't matter what WalMart does, it's still bad? Sure, WalMart promotes sustainable fishing practices because it makes good business sense. But, because it's for only for good business, it's still the bad guy? Is there anything WalMart could do to make these people happy? I doubt it. Even though WalMart is doing EXACTLY what these people want, because it's not at the detriment of the stockholders, it's not good enough. I hope none of the complainers have a 401(k) or stock retirement fund, because they would demand the same thing from their investments that WalMart wants, to make a profit.
Best knives?
I bougt a 9" MAC knife and I love it. I went all the way and bought the MAC Ultimate series knife, although Cooking For Engineers loved the Professional series knives. The rest of my knives are Henckles and though they have been good, I will start replacing them once I can convince my wife to let me near a knife store again.
Any thoughts on Lamson? They're fairly local for me and I thought I might give them a try to support the local team.
The SF Pennywise Eat Local Challenge
The ease of eating 100% locally definitely does depend on where you live and what time of the year it is. The Bay Area makes this as easy as it's going to be anywhere, January in New Hampshire - not so much. That being said, Bon Appetite just had an article about a restaurant in Vermont that serves local food year round.
The chicken that went for multiple meals - that's the way it used to be, we have grown used to cheap food. I always make a stock from my poultry bones, I haven't bought chicken stock in over a year, though with a family of four, one chicken rarely goes for three meals.
Interesting story, though I would like the Chronicle to replicate in New England this time of the year - that would be enlightening, though it might dampen the spirits of the localvores out West. Vermont would have LOTS of people willing to try, and they might just pull it off. Just contact the fellow media-ites at the Burlington Free Press.
www.clearblogs.com/melsdiner
Mario Unclogged: Marinara Sauce
I cant imagine making a marinara without basil, oregano, fresh black pepper or crushed red flake, and a bay leaf. Is the purpose of the carrot to take the acidic edge off of the tomatoes?
Also, I have seen real Italians add celery to their sauce as well. Not for me, thanks. btw, my mother was born in Venice of Italian parents, so that makes me anglo-venetian, but I learned to make sauce from my southern Italian buds.
Mario Unclogged: Marinara Sauce
I always put tomatoes through a food mill (smallest holes) to remove skins and seeds, which contribute the the bitter flavor people comment about. Nearly everyone I know puts sugar in their tomato sauce, even people "off the boat". Whenever I hear this, I know they aren't straining the tomatoes. It's a lot of work and makes a big mess, but I wouldn't make tomato sauce without doing it.
Mario Unclogged: Marinara Sauce
I know I'm late to the party and I don't know if this'll ever be answered, but I'm correct in assuming that the tomatoes used are *not* seeded at all? I've seen so many recipes go back and forth on the issue, and I'm curious about what everyone is doing with this particular recipe.
How Do We Save Starbucks?
ChristineB Wrote:
4) You pay for internet at home. Why shouldn't you pay for it at a coffee shop?
-----
Because I don't pay $5 for a cup of coffee at home... that's why.
Best knives?
I just got a set of shun knives and they are fantastic. They are comfortable and are the sharpest knives I have ever used. Cutting is a breeze. A great investment.
Mario Unclogged: Marinara Sauce
Ravara: Wut wut wut?!!! Of COURSE I have it! I've turned too many people on to Super Marzano not to have it Yes, yes, it's not technically San Marzano, it's better.....it's SUPER Marzano! Come on out to my tomato seedling sale and pick some up. I've always got a lot of Super Marzanos for peeps. www.GrowBetterVeggies.com
Does this constitute spam? Forgive me if so. Just trying to spread the tomato love....
Mario Unclogged: Marinara Sauce
In case anyone who might benefit sees this, I agree with gmunger that I'm sad to see Mario, who has seen the joys of California produce, claim you can't get good San Marzano tomatoes in the US. I assure you that Mariquita and twosmallfarms dot com have fabulous San Marzanos for cooking- they suck for raw stuff, they are TOO low acid, but holy jeez cooked.. Love Apple Farms doesn't have it on their grow list this season- http://loveapplefarm.typepad.com/growbetterveggies/love-apple-farms-2008-tom.html but I bet Cynthia can tell you something good...
All Clad Pots and Pans - are they worth it?
My sister lives nearly half way, so I can make a party out of it! You are a peach. Thanks for the info Susquehanna!!! Maybe I'll see you there.
All Clad Pots and Pans - are they worth it?
@ PerkyMac:
As far as I know, there isn't an All-Clad outlet store in Canonsburg, PA.
Though, you will be happy to know that the All-Clad manufacturing folks put on a fantastic "seconds sale" twice a year, usually in December and June, at the Washington County Fairgrounds. Here's the address:
2151 North Main Street
Washington PA USA 15301
(724) 225-3151
People come from far and wide (e.g. Canada) and I hear it's all madness and long lines. All-Clad doesn't appear to advertise the sale, so I plan to try calling the Fairgrounds' office closer to June to get the scoop on the 2008 sale date.
I haven't gone before, but I am certainly going this June.
All Clad Pots and Pans - are they worth it?
This all depends on what you are cooking on. If you have a flat top ceran cook top you do not need all clad. I have a wolf gas range and I need heavy duty cookware. I am also a cookware hussy. I love mauviel, le creuset, some wolfgang puck (good value for the buck), a few pieces of calphalon, some all clad and various other pieces of Belgique (macys) and some bizarre brand made by Rubbermaid that I picked up in a hardware store 6 years ago that was great by they don't make them anymore.
All Clad Pots and Pans - are they worth it?
I say most definately yes. These pans will last you and your childrens and your childrens childrens lifetime. As a former professional chef I think you can't get any better.
All Clad Pots and Pans - are they worth it?
I have been an All-Clad junkie for years and have a fairly complete set. I have recently begun to fall out of love with them because they warp. We splurged on an induction cooktop, and absolutely LOVE it, and the traditional All-Clad cookware is entirely compatible with it. But you don't get the benefit of the even cooking the induction method provieds when the pan is no longer flat on the bottom. It's quite frustrating. On the positive side, the cookware has a lifetime guarantee, and I have returned pieces to Williams-Sonoma, no receipt, and they have replaced it with a brand new one from their stock. That's nice!
How Do We Save Starbucks?
The bottom line is, it's just not very good coffee. I take strong exception to the commenter above who stated that it wasn't burnt, it was just a dark roast. I love a strong, dark roast - the stronger, the better. Starbucks' blends have a bitter, burnt taste to them. The fact that "plenty of people like it" is far from a ringing endorsement. Plenty of people like lots of things - doesn't mean any of them are any good.
Start by getting back to something novel: offering decent coffee at a fair price. You're a coffee shop. Get out of the friggin' music business and focus on your core.
Offer simple pastries that are fresh. You certainly charge top dollar for pastries that are - at times - stale and dry.
Two words: customer service. Your baristas are often misanthropes who think they are too good to be making my beverage because they should be working on their novel or something. And they're slow.
Clean your stores up. I know they all see a high volume in the mornings, but they shouldn't look like a tornado just blew through.
Free Wi-Fi. Free Wi-Fi. Free Wi-Fi.
I agree with the commenter above - a SB employee - who said that there should be nightly entertainment. What a terrific idea. Our local coffee shops do that, and they bring in customers around the clock, while fostering a feeling of community.
For those of you rooting against Starbucks in favor of the local shops, check out the recent article on Slate discussing the ameliorative effects on the mom-and-pop places when Starbucks moves in. Many local operators - fearful of Starbucks moving in down the street - found that their business actually increased.
How Do We Save Starbucks?
My Dad growled at me the first time I told him I wanted to go get a drink at Starbucks. I must sympathize with him that the prices are often unreasonable--especially when you think that so much of the liquid used to make the drinks (other than milk) is WATER!!!! BUT, I still go...probably too much for the budget that I have. That being said though, I do agree with Banannah that it would be better to just support local economy and local coffee shops!!!
I've never tried their breakfast sandwiches, but I have to admit that their pastries do look good (I've never tried one though)...
I think the problem is that Starbucks is so synonymous with coffee these days--people know what the menu is like, can customize their drink, and the location of the restaurant is usually convenient. I think we, as the potential consumers of the product need to recognize what we can or cannot support. If you love Starbucks too much to consider giving it up, then support the chain. If you absolutely despise it then you never have to go. (Rocket science, I know.) Honestly, if enough people care about Starbucks, then all will be well eventually. But if trouble continues, then it seems to be a sign that its presence in society is not needed. Whatever its fate, I am certain it will be the right one. Those opposed to the outcome will find a substitution I'm sure. I know I'm making it sound more simple than it actually is.
(BTW, don't we have more important issues to worry about than the fate of Starbucks? I'm not bashing those who do care one way or the other. But I am not sure that the issue in the grand scheme is the most important thing to worry about...)
How Do We Save Starbucks?
I do think there are way too many Starbucks. Several years ago, going to Starbucks on occasion was kind of a special treat, as I was just finding out how good mochas and frappuccinos were!
In the Central Valley of California town where I worked for four years, I saw the number of Starbucks increase from one in downtown (which my coworkers loved!) to six, including three in ONE PARKING LOT (one in Target, one in Safeway and one freestanding)! Also, they went in across the street from a well-loved mom and pop shop; luckily, those who frequent the local shop continue to do so. But the teens from the nearby high school go to the S-bucks in droves!
On another note, the last two times I ordered an eggnog latte, it tasted like they forgot the eggnog, except for a trace of nutmeg.
I think the more hoity-toity places are Tully's and Peet's, but at least they don't have that McDonald's feeling -- yet.
How Do We Save Starbucks?
I really love the frapps an the holiday latte's are great..
How Do We Save Starbucks?
i have never been able to get a soy frappucino from any starbucks. every employee says the same "all we have is a mix." i have, however, been able to get a soy frappe (made with coffee, not fruit) at local coffee shops made from scratch (without the help of a mix). that was my point. no, i do not add sugar to drinks (they're too sweet already). and the point of the thread was simply how to improve the guest satisfaction at starbucks, and free internet is a major incentive for many potential customers to go there.
How Do We Save Starbucks?
I used to work for Starbucks and saw quite a few changes for the worse when I was there, including getting rid of real espresso machines (RIP La Marzocco) and bringing freezers into all the stores so they could all sell the same crap frozen pastries from the same crap bakery in Texas or wherever.
I think we all need to realize that Starbucks is no longer a place where you can get great coffee. It's where Americans get their sugar/caffeine/milk fix, and can feel a bit special while doing so, because the company has managed to somewhat maintain their hoity toity vibe. I feel Ed's suggestions are entirely reasonable given the direction the company has taken, and I'll bet that's just what they're going to do. Schultz said they were going to focus on international expansion, slow down building new stores in the U.S., and shut down those that aren't performing well.
I'm sure that's all they'll need to do to save the company. Those of us who reminisce about the way things used to be will have to keep doing that, because it's never going to be a great cafe again.
How Do We Save Starbucks?
1)As someone who was a Starbucks barista for a summer, I can assure you that I learned how to do my job damn well
2)Regular old coffee and plain, unsweetened lattes are by far the most popular drinks sold at Starbucks. No one's forcing you to add sugar, its just there is you want it. Also, the different coffees taste vastly different, so if you think the coffee's especially burnt one day, it might just be the sumatra (which I despise). Some of the coffees are quite light.
3)The pastries are local. The morning ones (scones, muffins, etc) are brought in every morning, and the afternoon ones (cookies, cakes, etc) are brought every day as well, but in smaller quantities, and baristas are allowed to sell them for 2-3 days after receiving them. If you care about the gourmet quality of your pastries, you can go to a bakery or a store that specializes in baked goods. Or, if you REALLY care what goes into your muffin (because I've found that a lot of specialty bakeries pastries are just as sweet as Starbucks's) you can always make your own.
4) You pay for internet at home. Why shouldn't you pay for it at a coffee shop?
5) The frappuccinos are made from mixes (made with MILK) so that they make a consistent product. You can ask your barista to make a soy frappucino with soy milk, espresso, and syrup, but just don't expect it to be as good because it's a made up product that you basically create yourself. I did this with great success when I worked there. (Also there are lots of other sweet cold drinks that are more vegan friendly: an iced soy latte with any of the syrups is delicious, and you can specify exactly how much syrup to add so that it is exactly as sweet as you want it.) It's not that baristas don't "know how" to make the drinks without the mix, they just won't guarantee the product will taste good made any other way.The fruit frappuccinos are non-dairy, FYI.
6) Every other coffee shop I have been to, independent or chain, makes their frozen drinks from mixes. Get used to it. If you want a milkshake, go to an ice cream store, and if you want a drink made a certain way, just ask for it. You might be surprised--for better or for worse.
7) Starbucks treats its employees ("partners") incredibly well. The pay is good, it's easy to be promoted quickly, it can be a really fun environment, you can make the customers feel welcome, and the company has great benefits (health insurance, etc).
8) Lattes cost about the same everywhere, whether you're at an independent coffee shop or a huge chain. Coffee varies a little, but not by much. The only way you're paying >$5 for a cup of coffee at Starbucks is if you get extra shots AND syrups added.
9) I know a lot of people who love the breakfast sandwiches and the other savory food items. My only complaint about the food would be to add more vegetarian items, since all the salads and most of the sandwiches have meat.
I'm all for supporting local coffee shops! I live across the street from an independent coffee shop, which I go to regularly, and I rarely purchase from Starbucks anymore when I'm at school (in Chicago) because there are so many independent cafes in this city. At home, however, in DC, there are tons of Starbucks and very few independent coffee shops, so I find myself going to Starbucks much more often (plus, I still enjoy the community of the store I used to work in--the first Starbucks on the east coast, store # 375). They provide a convenient meeting place and consistently good coffee (I'm not claiming it's great, but it is adequate for the vast majority of coffee drinkers). If we could replace most of the Starbucks in the world with independent coffee shops, I'd be all for it. I just don't think that's realistic.
How Do We Save Starbucks?
my suggestions to starbucks would be 1)train the "baristas" so they're not an insult to real baristas. 2)make the lattes, frappes, etc. less sweet (it's almost as though they're trying to hide bad coffee 3)order the pastries from local bakeries only. no more of their mail-order too-sweet ...stuff 4) free wi-fi 5)no pre-mixed drinks (frappes cannot be made from soy because they're from a pre-mix, and the "baristas" don't know how to make the drink w/o the mix).
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Crispy enough so that the fat is crunchy but not so much that the meat is dried out
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
We have a winner!
And it's ... KAREN R. Someone from Serious Eats will be contacting you shortly for shipping info.
Thanks to everyone who commented, and tune in again later today and throughout New Year's Day for a contest each day.
Seriously Delicious Holiday Giveaway: Bacon of the Month Club
Crispy meat and chewy fat, perfection!
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Wow! People love their All-Clad. I have a few All-Clad pieces (including an Emrilware I got on sale) and I do love them. Bourdain says go to a restaurant supply store and pick up cheap pans and toss them out after a few years, in the end they will cost you less. I have done that, too. What do I think? Get the All-Clad Stainless and the supply store non-stick. Non-stick pans just don't last - the coating (it is a coating) comes off after a while - All Clad or not. So, a good, cheaper, non-stick pan, like the one's in the supply store are the one's to get - sure, they're going to fail in half the time, but that's something like 2 years instead of four. Or three instead of six. But, no more than that.