CHEDDAR'S

A COOK'S POINT OF VIEW

DIRTY TRICK NUMBER THREE--

Let's stick with potatos...Another way to save on food cost is to use yesterday's potatos for the next day's side dish of the day. That's okay if the recipe calls for the potato to be cooked for that reason but be careful. Once again, watch for the discoloration of the potato since yellow is not the color we want in our potato. Texture is important. We are looking for the crumbly, white meat of the potato. The gummy feel of the potato is another tell tale sign of wrong-doings by an unscrupulous chef. Watch Au Gratins that have chunks of potato as opposed to thin slices. Most chefs will use cheese to 'enhance' the potato dish but that's just like throwing a mask on a brick; we all know it's still a brick. The patron who is well informed will prevail. There's no need to sit at a table and start tearing the chef's food apart and making a scene, show some class and keep them in mind the next time somebody asks you, "Hey. where's a good place to eat around here?". That's when you get to show your knowledge, share it with a friend and tell them to pass it along. Next week...Rice.

CHEDDAR'S ----I ran into this cook at a bar not too long ago and he had quite a bit to say about the bad managers and bad food at Cheddar's. According to him; a corporate big wig told him that Cheddar's bought the 'Best Of Brandon Award' by romancing the Chamber of Commerce. He tried to describe it as a place where demons spawn and creatures of the night dwell. He was a bit too dramatic for me so I took everything he said with a grain of salt. In the first place, he rambled on too much and never really offered any proof or examples of what he was talking about. And for him to remotely have any political ties where they would give him an insight into the inner workings of the Chamber of Commerce is like me saying that Steven King has me proof read his novels before going to publication. Never take the word of a disgruntled employee.

     My experience: I came in at about three thirty in the afternoon on my way back from Tampa. I figured it would be a good time to grab a burger since no one would keep a burger in a warmer that long after lunch. We'll discuss warmer techniques at another time. Apparently I was wrong. The burger was old and dry but the bun was fresh. The tomatos were flubbery and the lettuce was wilted. The pickles and bacon were absolutely fresh but I didn't get too excited about the barbeque sauce. I almost want to describe it as tasteless but that's impossible for barbeque sauce, right? Remember last week where I told you about the fry cook putting the hot, fresh fries on the top and hiding the old, stale fries underneath? Well, it happened to me here. I ate the few fresh fries on top and couldn't even finish my burger because I was so disappointed. I've spoken to a few friends about Cheddar's and they all rave about it so maybe I just got the idiot cook from the bar that started this whole thing about Cheddar's. I'll give it a try again but I'll wait until I see the idiot cook at the other bar and then run down to Cheddar's for a quick burger. Speaking of which; it was a quick burger and served by an excellent staff. The bartenders were outstanding since they got hit with a surprise three thirty rush. They handled the bar, the two top tables around the bar area and the outside. I was very impressed with the manager and the wait staff as they kept moving and wiping things down when they weren't busy. I think the bartenders were Jeremy(?) and Steven(?) and I completely forgot the manager's name. This is going to sound lame and keep in mind I never got to use this excuse in school, but my dog ate my notes. That sounded just as goofy in my mind as it looks on paper.

     I keep getting asked to do a review of the Chili's on Highway 60 near the Westfield Mall but I'm afraid I have to decline. I worked there for a short stint a few years back and I have a total dislike for anybody even remotely associated with that particular Chili's. I would like to think I'm the type of person who could be totally objective but I can't seem to even walk in the door. I sat in the parking lot for a couple of minutes and couldn't bribe or threaten myself into entering. I'll keep the reasons to myself as it is a personal dislike and not professional. Next week I think I'll try one of those new places in the strip mall across from Walmart on Lumsden Ave. Maybe Tioga's down the road. Any requests? Good Appetite, Brandon --RDCook

Comments

[Liz]

I will be on the look out for the potato conspiracy ;).
Here's a future topic suggestion- Chinese restraunts, the best and freshest buffets, overall taste and value, and don't forget the eggrolls!