Posted on 10/20/2013 4:52:44 PM PDT by SamAdams76
Food companies understand that Americans are increasingly interested in buying food that actually seems worth eating. We want food that's some degree of fresh, healthy, natural or otherwise of higher quality. It's for this reason that you see images of plump fruit decorating packages of cereal bars and the greenest broccoli you've ever laid eyes upon appearing on boxes of frozen dinners. At Burger King, you don't order a mere salad - it's a Chicken Caesar Garden Fresh Salad. Those chips aren't just cheese-flavored - they're Harvest Cheddar Sun Chips, with "harvest cheddar" an entirely meaningless term. Few companies have applied this appeal more literally than Papa John's, which for years has boasted "Better pizza. Better ingredients." Printed on every Papa John's pizza box is a little story: "When I founded Papa John's in 1984, my mission was to build a better pizza," says "Papa" John Schnatter. "I went the extra mile to ensure we used the highest quality ingredients available - like fresh, never frozen original dough, all-natural sauce, veggies sliced fresh daily and 100 percent real beef and pork. We think you'll taste the difference." After all, who wouldn't want fresher, better ingredients in their pizza? A great deal of the food we currently eat, both from the supermarket and at chain restaurants, is comprised of ingredients created as cheaply as possible (tomatoes chosen for their shipability, not flavor; chicken as bland as a pizza box because the bird only lived for 10 weeks and ate a monotonous diet) and highly processed additives, many of them not even technically edible...
(Excerpt) Read more at news.yahoo.com ...
Disgusting.
“Now with more....MOLECULES!”
You are on to something here with the buycott/boycott of Papa Johns. Politics is at the bottom of any Yahoo ranter regardless of subject. I recall vaguely how back in the late 70s/early 80s that Domino’s Pizza had boycotters because of the Pro-life stance of the staunch Catholic who owned the chain. I wasn’t all that crazy about the taste of the pizza - but as with a lot of things, Pizza is a personal thing.
“They made their hoagies on Muffalta bread and the best spaghetti I have ever eaten. The owners wife promised me she would give me her secret recipe for the sauce when she retired but I couldn’t abide the state anymore and left for SC.”
I squeezed a recipe out of a third generation Brooklyn pork store family member.
2 cans San Marzano whole italian plumb tomatoes
1 can same paste
As much fresh garlic as you can stand.
Salt.
Fresh basil.
That’s it.
How come no oregano?...because that’s what Americans have to put on a 10 cent tomato to hide the flavor. Use the Italian tomatoes. If you don’t want to pay extra for the imported tomatoes, use canned italian plumb grown in the US. They work but are not perfect.
Sautee the garlic in oil, crush the tomatoes by hand or in food processor. Add in everything.
That’s for marinara. 1/2 ground pork 1/2 ground beef for meat sauce.
I like to add a cup of red wine.
Cook 3 hours.
thought I was the only one who thought that.
Yep, that's what I think about NY pizza ... nothing more than a saltine cracker with ketchup on it with some cheese......
I’m wondering if he is coming under attack because he denounced Obamacare and he hosted a Republican fundraiser during the 2012 election
Thanks, I’ll try it out, I usually put a spoon of sugar in mine but I don’t think it would hurt your recipe.
This thread made me hungry.
Applies to a lot more than just food. As you are probably aware.
Used to try to explain this to adjusters when I was doing fire restoration work. They never seemed to understand that it just wasn’t possible for them to get all three. Or if they did, the company that did the work wouldn’t be around long.
Yeah...not sure exactly why so-called "conservatives" are highlighting the findings of no-name liberals from The Republic of Boulder...almost as if Sam A. Adams is ignorant of Boulder's make-up.
There's not too many cities to the Left of Boulder...especially in the Western U.S.
Maybe Berkeley...maybe not...maybe San Francisco...maybe not...maybe Santa Cruz, CA...maybe not...
“We want food that’s some degree of fresh, healthy, natural or otherwise of higher quality.”
Not necessarily.....If so then cook it yourself, Melanie.
Right. The first way I heard this was: “There are three ways to do a job...”
I second the motion!
What are you talking about PJ’s isn’t take and bake?
Agree with that! The first time I tried to eat it, I literally gagged. Not sure if it was the sweetness combined with the sauce or what but it's God-awful. Never again!
Matter of fact, I was living in Wichita, KS, Pizza Hut home town in 1968-1972, the time when Pizza Hut went public. Was the talk of the town. My apartment was about 6 blocks from the original store.
Anyway, used to be pretty good, then they apparently decided about five years ago (long after I moved to tiny town) they didn't need any stinkin’ sauce. Then the store had a mgmt change, and responded when I asked for extra sauce. Pizzas were pretty good again.
Then another mgmt change, and the new ones did not believe in sauce. Asked for more, got less. Again asked for more, got pizzas with NO sauce. (Painted crackers.) Have not been back there for 5-6 years.
Thankfully, I am not too picky and do not have hundreds of dining choices, so can settle for DiGiorno’s when I feel too lazy to cook!
Really dislike the taste of Papa John’s pizza. Tried it once, and once was enough. Icky tasting, doughy crust, lousy tasting sauce, yuck. Each to their own, but Papa John’s pizza and my taste buds clash bigtime.
Do you have a plan to accomplish that? Should we look for television shows about Beandog on Divorce Court, 1st 48, or Investigation Discovery?
“Come to Chicago, we’ll take care of you, capisce?”
You are right. No one does pizza as well as Chicagoland. I love our pizzas, stuffed or regular, but especially the stuffed. I am surrounded by excellent pizza parlors out here in my western suburb, and I have the pick of the litter. Pizza heaven.
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