[TheChairGuy]

Do people in the Mid West really believe that The Olive Garden is good Italian food?  Do they think Domino's Brooklyn pizza is really Brooklyn pizza?
  Uh NO and here's the best part of the so called new dominos pizza they have actually succeeded in making a pizza that is even worse then what it replaced,that my friends is beautiful

I know nothing of old or new pizza recipe from Domino's...but, the majority of folks are responding to the new recipe I remember reading.

I suspect no one from New York City would likely stop pining for the real thing, however

http://www.nydailynews.com/money/2010/03/03/2010-03-03_a_recipe_for_success.html

John

[bummrush]

 I hoped it would be better seeing the quality of the old i didnt see how they could fail ,but in just my worthless opin they succeeded.

[turkey]

I hoped it would be better seeing the quality of the old i didnt see how they could fail ,but in just my worthless opin they succeeded.

I hadn't tried Domino's in years, but they were sending out all these coupons and talking about their new crust, so I called in an order.

It used to be that Domino's had ok crust with tasteless sauce and skimpy cheese and other toppings.

Now they're kind of greasy, with awful crust, tasteless sauce, and even skimpier toppings.

I'm sure it took them years in the test kitchens to come up with something so bad.

[turkey]

I made some scratch quattro formaggio raviolis a while back.  That and an alfredo.  I have to quit being so lazy and make the stuff.  I admit:  I do not own a pasta maker and I should.

I would probably gain a lot of weight if I had a pasta maker.

[rollo]

I would probably gain a lot of weight if I had a pasta maker.

  You may want to try DeBolles brand Artichoke flour pasta. Great taste and very little wheat . It fooled my Italian family from Siciliy, they now buy it exclusively. Check it out. They offer both Organic and regular. The Linquini and Spaghetti are our favorites.
  ENJOY!!

charles

[srb]

Another good non-wheat one is brown rice pasta.  If you are in a location that has a Trader Joes, they have a few nice organic whole brown rice pastas.  They have a smooth, slightly chewy texture that I enjoy.
 
Steve

[rollo]

Another good non-wheat one is brown rice pasta.  If you are in a location that has a Trader Joes, they have a few nice organic whole brown rice pastas.  They have a smooth, slightly chewy texture that I enjoy.
 
Steve

 Thanks Steve.


charles

[TheChairGuy]

Another good non-wheat one is brown rice pasta.  If you are in a location that has a Trader Joes, they have a few nice organic whole brown rice pastas.  They have a smooth, slightly chewy texture that I enjoy.
 
Steve

This is good...and cheap next to Tinkyada and Lundberg brands of Brown Rice Pasta.  But, we (daughter and wife are entirely gluten free and I am mostly) find the Lundberg the tastiest and spring for it.

I think that the Trader Joe's brand is made by Tinkyada...there just cannot be that many Rice Pasta manufacturers in Canada

But, perhaps the best of all (to us) is Andean Dreams Quinoa/Rice pasta blends.  Quinoa is actually either a seed or a nut, not a grain, so it's a complete protein.  It doesn't leave your tummy oh so very full after eating it. 

http://www.andeandream.com/OtherProducts.html

John

[Stu Pitt]

While on the subject of the bastardization of food...

I live in the Buffalo, NY area for two years while in grad school (Go Niagara Purple Eagles!!!).  I used to love Buffalo wings until I lived there.  Words can't describe how good the wings are in that area. 

Moving back to Albany, NY and near NYC, I realized how bad Buffalo wings are outside of Buffalo.  They're practically unrecognizable.   The sauce tastes nothing like it does in Buffalo.  The amount of meat and size of the wings suck outside of Buffalo. 

I've been to just about every major city in the US, minus Chicago and the Pacific NW.  No one does wings like Buffalo.  Not even Albany or NYC who are relatively close, location wise.

How is it so hard to replicate what they're doing in Buffalo?   It's not just The Anchor and Duff's that have great wings.  There are a few other Mom & Pop's there that are actually better. 

[Construct]

The worst nonsense is when I order "hot"  or "very hot"  80% of the time I get mild.  I have a local chain "Flamin joes"  that makes some decent heat.  Although the huckleberry bbq sauce wings own...just own...

[Stu Pitt]

There's more to Buffalo wings than just heat.  But I completely agree with you.

Ever try wings in the Buffalo area?

Working in college athletics in the NYC area, I try to get teams to play a Buffalo area team just so I can get some wings.

[Construct]

There's more to Buffalo wings than just heat.  But I completely agree with you.

Ever try wings in the Buffalo area?

Working in college athletics in the NYC area, I try to get teams to play a Buffalo area team just so I can get some wings.

The furthest in that direction I made it was Malone, NY, just west of Plattsburgh.  The very worst:  bars that make hot wing that are little more than tobasco and catsup. 

[ctviggen]

The worst nonsense is when I order "hot"  or "very hot"  80% of the time I get mild.  I have a local chain "Flamin joes"  that makes some decent heat.  Although the huckleberry bbq sauce wings own...just own...

This is definitely regional.  What's "hot" in New England is incredibly mild in AZ/TX.  On the other hand, I went to an Indian restaurant here in CT and order something listed as medium spicy, and I thought it was almost not edible because of its heat.  And I can drink Tabasco. 

[pjchappy]

And I can drink Tabasco.

Well, Tobasco is mild!


Paul

[Construct]

This is definitely regional.  What's "hot" in New England is incredibly mild in AZ/TX.  On the other hand, I went to an Indian restaurant here in CT and order something listed as medium spicy, and I thought it was almost not edible because of its heat.  And I can drink Tabasco.

I don't use tobasco, to me it's vinegar.  My fave stuff is habanero or scotch bonnet pepper based.  I like this:

 

[ctviggen]

Habanero and scotch bonnet should definitely be hotter.  I like this, from St. Croix:

http://www.missannashotsauce.com/shop.html

The Habanero is quite tasty. 

I'll have to look for the Pukka.  Thanks for the tip. 

[ctviggen]

Hmmm....A list of these, sorted by scoville score:

http://www.chilliworld.com/FactFile/Scoville_Scale.asp

I tried one of these that had capsaicin added to it.  It was freaking hot!  I think it was one of the Mad Dogs. 

The benefit to something that's hot but not too hot (like Tabasco) is that you still have flavors other than heat.  With the Mad Dog hot sauce I tried, if you added a few drops of it to a plate of whatever you were eating, all you could taste was overwhelming heat.  Which is fine sometimes, but if you want a mixture of flavors, some of these ultra hot hot sauces don't let you have that. 

[Construct]

Habanero and scotch bonnet should definitely be hotter.  I like this, from St. Croix:

http://www.missannashotsauce.com/shop.html

The Habanero is quite tasty. 

I'll have to look for the Pukka.  Thanks for the tip.

I'll have to try Annas!    Pukka is quite hot, but it has a very nice red-pepper like finish. It has enough heat to light you up, but not so much that it will affect you like Dave's insanity sauce.  It is medium density so it flows ok, definitely not watery like tobasco.  Pukka is now on amazon.com.

[srb]

The benefit to something that's hot but not too hot (like Tabasco) is that you still have flavors other than heat.

I love the taste of Habanero, but I made the mistake of buying Blair's Sudden Death sauce.  I liked the ingredients, including Clover Honey, Key Lime Juice and Siberian Ginseng.  But I overlooked "Pure Pepper Resin".  It can really only be used in something liquid, where it can be mixed in and dispersed.  A single drop into soup, a sauce or a Bloody Mary works, but it can't be put over solid food.
 
Like another poster mentioned, the problem with Tabasco is by the time I get it nice and spicy, but not too hot, I'm also stuck with the pervasive taste of vinegar.
 
Steve