Posted by Bobby on January 05, 1999 at 01:03:31:
In Reply to: Re: Gelatine-enhanced stocks/sauces posted by George on January 04, 1999 at 22:46:03:
:
: : George:
: : I appreciate your response. But I disagree with your statements.
: : I think it's high time people in this country demanded high quality food all the way around.
: Unfortunately the bulk of the consumers are more dollar and speed conscious than quality oriented. (other wise Mc D's would have closed its doors long ago.)
: : I say it is time to retire short cut cooking.
: Unfortunately it's what the customer says with their pocket books that votes for the products and quality offered.
: : There is no reason why high quality low end food can not be produced.
: Sure but the bulk of public wants it burger and fries.
: :In addition to the organic farm I am currently doing in addition to the restaurant I am in charge of, I am planning a very low end lunch restaurant. I do believe it is possible to produce a product that we can be proud of at a low cost. It was done in the past and it certainly can be done in the future.
: In a privately run restaurant you are free put together any kind of a menu you wish, you develop and promote the menu. If the customer is interested they come, try, and if satisfied they return. You have a potential customer base equal to the population that is within a reasonable journey (here on Long Island NY over a million potential customers). Once you have set a menu you can keep it in tact for as long as you wish and add specials as needed.
: In a corporate food setting you have a defined number of potential customers (in my case 300) you have to prepare and serve a different menu each day that has to appeal to all occupants of the building. And you have to do it within your budgeted expenses. It's a TOTALLY different ball game than in your restaurant with its own organic garden.
: You have to make due in a not fairy book world.
: George
: George,
I think the heart of the matter is all about the term "demi-glace". Base, water, and gelatin does not constitute demi-glace. Not where I come from. How about this- call it gravy, or "something resembeling demi-glace in appearence, slightly", or whatever- just not demi-glace. He just doesn't have the right. After all, doesn't demi-glace translate to "half-glaze"? Shouldn't there be some sort of reducing involved in the process? Call me crazy.....
-Bobby