g.man wrote:um...
GooberTheHat wrote:Pizza night tonight.
n0face wrote:That looks like mighty fine pizza.
regmcfly wrote:I'm gonna try goobers pizzas this week assuming the flour gods bless my supermarkets.
poprock wrote:One of the memories that sticks with me from a summer spent working in a Pizza Hut kitchen was the way we made the pizza sauce.
- Open a giant plastic bucket of passata. Think oil barrel size. About 100 litres, maybe?
- Open a plastic bag full of pre-mixed dried herbs. Pour in.
- Roll up your sleeve.
- Plunge your entire arm in the passata, right up to the armpit, and stir the herbs through.
- Feel disgusted with the state of the fast-food-industrial complex and particularly your own place in it.
- Go and wash.
FranticPea wrote:We use an almost identical pizza dough recipe, but 250 plain 250 strong.
GooberTheHat wrote:Wtf! That can't have been official company policy/training. I used to work at burger King and if there was one thing they did well/were really strict about was food hygiene, and trading around it.
poprock wrote:GooberTheHat wrote:Wtf! That can't have been official company policy/training. I used to work at burger King and if there was one thing they did well/were really strict about was food hygiene, and trading around it.
Same parent company, as it happens.
And yeah, all the big chains are really very good on hygiene and safety. But wherever there’s a kitchen there will always be macho chefs who just don’t give a fuck. You follow all the training until your direct superior, who is actually there with you face to face, tells you to do it the old-fashioned way. “Yeah, that’s what the guidebook says, but we do it like this.”
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