🚀 go-pugleaf

On Tue, 24 Mar 2009 20:31:48 -0500, patrick jankowiak
<eccm@swbell.net> wrote:

>today:
>location forest lane in north Dallas.
>
>1. cheese sauce for the tacos was so watered down it was barely yellow. 
>Even when it cooled of, it was runny like water.
>I am sure it is extreme cost cutting. So, I suppose you take a gallon 
>can of Rico's nacho cheese sauce, which is 'decent' as is and will more 
>than stand up a spoon, and dump it in a 5 gallon bucket, fill the rest 
>with water, mix that up into a disgusting dribbling mess, then put some 
>out on the steam table. (the directions on the Ricos can say add 1:1 
>water to increase your profits, not 4:1) Sorry, souper salads, nacho 
>cheese sauce is supposed to be too thick to use a straw with, not that I 
>tried, it was so disgusting. Otherwise it's called soup, not sauce. It's 
>bad enough it is mostly hydrogenated oils, do you have to make it that 
>much worse? I even tried putting some of the "shaved cheese" from next 
>to the tacos into my bowl of cheese sauce (intending to use it for a few 
>tortillas and the baked potato), but it would not behave like cheese and 
>melt, and the whole thing kind of congealed into an oily aomeba-like 
>blob that kept trying to escape the bowl..
>
>2. sour cream is also supposed to be thick, especially when on ice. For 
>the baked potatos. I am not sure what was in those containers on ice, 
>but that sour-cream-like stuff was so thin it dripped right off the 
>serving spoon spoon like gravy. Soon as it hit the hot baked potato, it 
>ran like water. I'm not sure how that was accomplished and I don't need 
>to know (although the waiter said something about buttermilk), because I 
>would not ruin sour cream like that in the interest of saving a few 
>pennies and making one serving feed 5 people. No wonder the place was 
>2/3 empty at lunch time.
>
>3. 'Bleu' cheese dressing. This is a no brainer. I looked for the bleu 
>cheese particles. Really. But there were none to be found, except if 
>they were the little 2mm diameter things in the white-colored water you 
>were representing to be bleu cheese dressing. It tasted like buttermilk. 
>It was funny that it was so thin than when I dropped my fork onto a 
>spinach leaf on my plate it splattered like milk. I am sure the other 
>patrons found it funny that I was having to slurp my salad. Until they 
>had theirs.
>
>4. all the vegetables and other real food was fresh and good. but it 
>does not matter, when you offend the customer, cheating them out of 
>something good, by offering shitty sauces that ruin the food in so many 
>ways. Why not try "not" diluting your dressings and sauces, and charge 
>$1 more if you have to? Nobody's going to eat you out of $1 worth of 
>bleu cheese dressing or sour cream, (especially with all the women that 
>eat the otherwise good salads there and don't use much sauce) you buy 
>them wholesale you cheap idiot..

Got a coupon in the paper heralding the arrival of "Fish Tacos" at
Souper Salad.  It just don't get no better than dat.