Food is going to h*ll

These places use the minimum amount of servings and the cheapest food they can get their hands on. If you want something decent you gotta make it at home. I personally don't have a problem with Subway sandwiches. I get the Italian BMT with about 3 toppings I think. It's plenty and it's delicious for me. I went with a friend into one of the "fancier" restaurants in town expecting a nice meal and the dish they brought out was pretty poor looking compared to what they advertise. Never went back.

Between that and the fact that many supermarkets here unload their fresh fruits and they're always moldy or nearing extinction on the shelf. I quit buying it.
 

Murrmurr said:
Quality is sacrificed to keep costs down/profits up. No one's gonna pay 8 or 9 bucks for a better Subway sandwich.
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I looked up the prices at Jersey Mike's and i found that for a medium size "Philly Cheese Steak" the price is $7.95. For a larger one (12") the price is $12.49. Yep, I'll be happy to pay to get a really good Philly Cheese Steak.

I agree with those who said Subway is bottom of the barrel. The McD's of sub's.
 
-Oy- said:
So chicken on a scone? With thick white stuff? :sick::unsure::ROFLMAO:
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Ingredients for scones and their flavor are very different from ingredients and flavor for biscuits.
Scones are sweet. Biscuits are savory.

Scones are sweeter, more dense, heavier, and richer. They have more ingredients and sometimes add dried fruits and glazes
Scones use sugar, eggs, heavy whipping cream, and vanilla extract...biscuits don't

Southern Biscuits have less flavor, no sweetness, fluffier in texture, and lighter weight. They have fewer ingredients.
They use buttermilk in the batter...not whipping cream
They are served with a savory gravy (not sweet glaze)
Gravy is flavored with salt and pepper, sausage or bacon pieces (for breakfast), chives or cheese (for lunch/dinner)
 

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senior chef said:
Sorry, partner, but the 1st floor is the GROUND FLOOR. If walking along the city sidewalk and you enter a store you are on the 1st floor.
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That doesn't make sense. The ground floor can't be the first floor.
You're going to have some real problems getting around the UK and Europe. The ground floor is the ground floor. It is the floor that is at ground level - surely that can't be too difficult? If you walk along the footpath (we don't have sidewalks) and enter a shop, you will usually, though not always, enter on the ground floor. You have to go up to the first floor or down to a basement level.

I fear that we'll soon not be able to understand one another without an interpreter:LOL::LOL:
 
senior chef said:
I looked up the prices at Jersey Mike's and i found that for a medium size "Philly Cheese Steak" the price is $7.95. For a larger one (12") the price is $12.49. Yep, I'll be happy to pay to get a really good Philly Cheese Steak.

I agree with those who said Subway is bottom of the barrel. The McD's of sub's.
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I agree regarding Subway, won't go there. But I do like Schlotzsky's on occasion.
 
I hear what OP is saying..... most restaurant options are lacking IMO ..... many items have no taste ...... but all the so called taste is in salt laden sauces and condiments.
sandwich shops especially ..... It is sad as well that as franchises go some are better then others as well with some operators doing bare minimum
 
The facts are if you want a really good meal or sandwich you are better off making it your self. Buy the best quality of products that fit your budget. You are the one in control and get to make it just the way you want it.

I have no problem going to the deli and just having a few slices of many different meats and cheeses cut to order. I buy produce that can be used on sandwiches, in salads and in main dishes. Condiments can be basic or you can mix those in different ways to your taste, add horseradish, siracha, chipolte, different herbs, spices, things that appeal to your palate.

Just a few ideas. Last thing don't forget about your bread, there are so many choices now in sliced breads, rolls, wraps....
 
Capt Lightning said:
No. the first floor is the first floor up from the ground floor, not the second. Flashlight is a rather old fashioned term - not much used. Chemist, more often called a Pharmacy or in Europe a version of 'Apothecary'. A drug store is more more for cosmetics, food supplements, hair care etc..

However the 'gravy' shown in that photo is what we would call a 'white sauce'. A pie or casserole that is topped with biscuits/scones, is called a 'cobbler'.
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Just want to point out that the gravy used for biscuits n gravy is made from sausages bangers, usually of the pork variety, and often preferred with lots of black pepper.
 
As this inflation and the shortages continue, food quality at restaurants and deli's will continue to decline...while prices continue to rise. About the only way to get good affordable food, any more, is to cook/eat at home.
 
Speaking of food going to h3ll, I bought hot-dog buns while grocery shopping a couple days ago and didn't notice the word KETO on the package. I don't know what KETO bread is, but it isn't bread. These buns are gummies. Seriously, it's like chewing on a big fat gummy-worm. Plus I also didn't realize they were over $6 !! Like 6 and a half bucks for 8 gummy buns. :mad:
 
Capt Lightning said:
I fear that we'll soon not be able to understand one another without an interpreter
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Not sure we do now, LOL!

I'd bet y'all had multilevel building before we did, so you can claim first dibs on the naming... When I first went to Europe, Italy, I found it very confusing, there the ground level was the piano, and most pianos contained no musical instruments.
Lara said:
Southern Biscuits have less flavor, no sweetness, fluffier in texture, and lighter weight. They have fewer ingredients.
They use buttermilk in the batter...not whipping cream
They are served with a savory gravy (not sweet glaze)
Gravy is flavored with salt and pepper, sausage or bacon pieces (for breakfast), chives or cheese (for lunch/dinner)
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Lots of other things can be done with biscuits, add bacon or sausage and make a sandwich, butter and jelly or preserves, I like them with a slice of cheese... Getting hungry for one as I type!
 
Murrmurr said:
Just want to point out that the gravy used for biscuits n gravy is made from sausages bangers, usually of the pork variety, and often preferred with lots of black pepper.
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@Murrmurr , you are correct, gravy for biscuits, is made with a roux that is made with the fat from sausage or bacon, it is a milk based gravy so it is white in color.

Gravy for chicken fried steak or fried chicken made the same way, the roux made with the fat that the meat is fried in, and milk based, white in color. I like lots of black pepper but not everyone does, I just add a little and allow the diner to add more, same thing with salt. Just enough and then everyone adds more as they like.

Brown gravy different ball park and depends on what you are cooking. Make a roux or use a cornstarch slurry for thickening. Use the drippings from the meat for flavor, water, chicken broth, beef broth, just depends.

The sauce that @Capt Lightning refers to as white sauce, would be a bechamel here, well really every where. One of the 5 mother sauces you can take to many recipes. The roux is started with butter and flour, and then milk or cream added to start. Add other things depending on the recipe you are making.
 
Blessed said:
@Murrmurr , you are correct, gravy for biscuits, is made with a roux that is made with the fat from sausage or bacon, it is a milk based gravy so it is white in color.

Gravy for chicken fried steak or fried chicken made the same way, the roux made with the fat that the meat is fried in, and milk based, white in color. I like lots of black pepper but not everyone does, I just add a little and allow the diner to add more, same thing with salt. Just enough and then everyone adds more as they like.

Brown gravy different ball park and depends on what you are cooking. Make a roux or use a cornstarch slurry for thickening. Use the drippings from the meat for flavor, water, chicken broth, beef broth, just depends.

The sauce that @Capt Lightning refers to as white sauce, would be a bechamel here, well really every where. One of the 5 mother sauces you can take to many recipes. The roux is started with butter and flour, and then milk or cream added to start. Add other things depending on the recipe you are making.
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While working as the manager of a couple pizza restaurants, I discovered that white sauce is phenomenal on any pizza that has chicken as one of the toppings. :giggle:
 
Murrmurr said:
While working as the manager of a couple pizza restaurants, I discovered that white sauce is phenomenal on any pizza that has chicken as one of the toppings. :giggle:
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Odd as it sounds, I have never tried chicken on pizza. This from the girl who in their wedding vows said "love, honor and not order pizza more than 3 times a week". I got married at twenty so I learned how very fast to make my own dough and sauce. LOL
 
senior chef said:
Man, I get so upset about the quality of what passes for food these days.
Where I live, I go into south San Diego for shopping. There is not one decent deli in all of south San Diego. I sure would love to stock up on quality corned beef, salami, etc.
One day, being quite hungry, i stopped off at Subway and ordered a hot roast beef sub. My God, what a pitiful excuse for a sub.
A few weeks ago I wanted a chicken fried steak with biscuits and gravy. No such luck. No local restaurant had it.
Here, in south San Diego, there are literally hundreds and hundreds of taco shops , but if you want a decent sub, you'll have to make it yourself.
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We'd sell our souls for a good taco shop here. However gotta agree on Subway (at least the one here in our town), and Quiznos is as bad.
 
Okay, enough suffering, everyone at my house, I will cook if you all will help.
Then we can all settle down for a good nap, plenty of chairs and beds. You have got to help with the clean up only thing is no football!! I have just really narrowed down the numbers. LOL
 
Chili's actually has some really good tacos... not authentic Mexican tacos, mind you, but they sure are good. And good fajitas, too. I'll bet there's good authentic Mexican food in San Diego. I kind of prefer Americanized Mexican food, though.

Jason's Deli is really good, but I don't think there are any out in California.
 
SeniorBen said:
Chili's actually has some really good tacos... not authentic Mexican tacos, mind you, but they sure are good. And good fajitas, too. I'll bet there's good authentic Mexican food in San Diego. I kind of prefer Americanized Mexican food, though.
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Yes, indeed. Americanized Mexican food is far far better than anything you can get in Mexico.
The beef nachos in a restaurant called Acapulco, in Alameda, Ca. , are fantastic. I wish I had tried to get the recipe when I had the chance.
 
senior chef said:
Americanized Mexican food is far far better than anything you can get in Mexico.
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Interesting you say that, along the border with Tex-Mex style food I'd agree with you. However when I was younger I traveled a lot in central and southern Mexico, eating in low end places mostly. All the food wasn't good, but I did find a few things I really liked, unique kinds of dishes not available in the US. Wish I had kept better track of things, I'd give more detail, if I could remember, just remember the tastes now.

I always thought things like nachos and tortilla chips were American, or Mexican-American inventions. Not so much Mexican Mexican.
Who Invented The Tortilla Chip?
The Birth of Nachos
 
Alligatorob said:
Interesting you say that, along the border with Tex-Mex style food I'd agree with you. However when I was younger I traveled a lot in central and southern Mexico, eating in low end places mostly. All the food wasn't good, but I did find a few things I really liked, unique kinds of dishes not available in the US. Wish I had kept better track of things, I'd give more detail, if I could remember, just remember the tastes now.

I always thought things like nachos and tortilla chips were American, or Mexican-American inventions. Not so much Mexican Mexican.
Who Invented The Tortilla Chip?
The Birth of Nachos
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Yes, you could be right about nachos and tortilla chips being American inventions. That's one of the things I like about American style cooking. We take various cuisines and work them over to improve the basic idea. Our top end chefs are paid quite well and they must be inventive in order to compete with other top end chefs.
 

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