Get our weekly newsletter. »
Unsubscribe at anytime. Don't worry about your email getting into the wrong hands. We won't sell or share it with anyone.
I'm not seeing franchisees lining up to fork money over for an expensive electronic system that requires an additional tech support cost. Remember the Wendys owners who were pissed at having to install special bun toasters?
Also, fish sticks are neither fish nor sticks. They are a fungus.
The Big King: "It's Diarrhiffic!"
One word: brioche.
Sigh. I'm gonna miss those krinkle cut fries. They were perfection. Years from now, I will tell my children that Shake Shack and McDonalds once had perfect fries then decided to mess with perfection. At least I can still get krinkle cuts at the bulletproof Chinese carrout.
Frying fresh cut fries is something that professional chefs have to practice over and over and over again. It's not like you can grab anyone off the street, give them $6 an hour, and expect them to pull this off day in and day out. Franchises are about a consistent experience and, given the thousands of variables, frozen eliminates one. Really, really hope they prove me wrong here, but I've got sufficiently low expectations. Every upscale eatery in DC brags about their fresh cut fries; they're almost universally soggy, burnt messes.
Oh, god. Have they learned nothing from Five Guys? WTF difference does it make if they're "fresh cut" if they aren't fried properly? They should probably throw them in a soggy bag so they steam up as well. Frozen crinkle cuts give a consistent crispy fry, something that's always hit or miss at 5G.
The only thing worse than pizza snobs are ramen snobs. This stuff is delicious, with the possible exception of the curry ramen which has a weird aftertaste.
Gotta defend 2Amys. It's the super most authentic D.O.C. approved burnt pizza soup you can buy.
Jeez! The burgers in DC aren't so bad they merit being totally ignored. Granted, Spike's burgers stink, but the one at Komi is pretty awesome.
I use mine constantly. Preheated in a hot oven, it gives a nice crispy crust. Not as good as the steel, but not nearly as expensive. Cold, roll the dough out and you can do a nice thicker crust pie. On the burners, it's great for flapjacks or eggs or hash browns just about anything you'd use a shallow skillet for. Great for tortillas with room for meats and toppings. It fits over two burners with a nice cool zone in between. On my Weber Smokey Mountain, I use it as a heat sink for doing pizzas outdoors. Also since it's cast iron, iron will leech into your food. You need iron in your diet anyway, so folks who tend towards anemia need to take this into consideration. And like all Lodge items, it'll last longer than you will.
Also, food snobbery is actually pretty entertaining. You're not a "foodie." You're 24. You ate in a restaurant.
Healthy dining might be "in" right now, but that doesn't mean they're making any money off it. McDonalds lost a ton on their healthy "wraps" which they're now discontinuing because nobody was buying them. Everybody SAYS they want healthier fast food but when it comes to buying the stuff, forget it. They eat fatty food because it's delicious. If they didn't, they'd stay home and eat a salad. Or go to TGI McPickle$h!tters and order their EXTREME Fried Chicken Caesar, which is basically a bucket of fried chicken swimming in dressing with a single strand of iceberg lettuce on top.
This sounds like something from a pizza place in Japan, although there it would probably have octopus and Kewpie Mayonnaise on it as well.
Why would anyone expect great NY pizza in LA? Do people go to NYC and complain about the lousy California pizza? Probably.
Shake Shack wins in the consistency department. I've been to three, and they all know what "medium rare" means. And their crinkle cut fries are impossible to screw up. Unlike Five Guys' which are impossible to get right.
So I'm assuming the heath department and their insurance company approved them ripping the thermostat out of their oven. Otherwise, their next inspection is going to mean fun for all involved.
You get this sort of story every year, except it involves the death of sushi chefs in Japan. Yet thousands of non-Japanese step up to the plate and learn to make sushi. I figure if the best pizzaiolo in the world can be Japanese, why can't the best sushi chef be Italian?
@DavidPD This would go great with a big bowl of Korean Army Base Soup.
Ever have kimchi on a bulgogi cheesesteak? Mind blown.
I know the reason they use the pelletized sausage is uniformity. When I started at Dominos, they still used 10lb slabs of breakfast sausage that you had to tear chunks from. Better tasting, but provided uneven coverage. The pellets are less dense and are easier to just toss on the pie in one swift motion. I complained enough about the stuff at the local Ledos that they went back to the real breakfast sausage.
Ha, ha! I LOVE canned/jarred mushrooms! Having worked in Dominos for years, fresh mushrooms turn into dessicated mushroom leather. The canned stuff holds up to cooking and tastes like mushrooms.
What's the sausage like? Is it the pelletized, spongy crap everybody seems to use?
Are they still spraying their pies with that butter-flavored Pam product? Domino's used the same stuff on their pan pizzas and I found it rendered the pie inedible. It had this greasy, vaguely unnatural chemical taste.
"Graffiato's crowded, high-energy scene fits the liveliness of the surrounding Chinatown neighborhood."
Translation: be prepared to scream at your $20 pizza in order to be heard. His place Bandolero in Georgetown offers a similar "high-energy" scene, albeit with tacos. You need no longer live vicariously through the screaming hobo at Taco Bell.
Looking forward to brewers putting a nail in the hop coffin. Getting a little tiresome having to ask barkeeps, "What's your least hoppy beer?" It's like the whole single malt fetish. They blend that $h!t for a reason.
monkeyrotica hasn't written a post yet.
monkeyrotica hasn't favorited a post yet.