Wed, Dec-24-03, 06:29
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Senior Member
Posts: 400
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Plan: Atkins
Stats: 250/205/180
BF:
Progress: 64%
Location: Atlanta, GA
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I'm really not going ape over this, but I really think that response isn't justifiable.
Chain restaurants like Red Lobster have "home kitchens" where recipes are developed. A lot of the food we eat in QSR's are pre-packaged, frozen, and then MICROWAVED at locations and then served for $14. I don't know how Red Lobster does their seafood... (lord knows I haven't been since 1992... they served a lobster half-cooked to me in MAINE -- and after a few years, the location shut down b/c why do Mainers really need a Red Lobster??)
Red Lobster definitely has a home kitchen -- when they developed the deviled crab dish, they knew EXACTLY how much of what was going into that recipe... it has to be replicated at 1,000s of locations! There is no creativity going into any of the dishes at these QSRs' individual locations. The way that Bob the Chef at the Akron Red Lobster makes deviled crab is no different than the way Phil the chef at the Tallahassee Red Lobster prepares his deviled crab.
There should be base information available. That way, if a restaurant-goer sees that the dish is particularly high in carbs or fat and does not want it, they can just avoid the dish altogether.
That's my two cents.
Last edited by filmlass23 : Wed, Dec-24-03 at 06:32.
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