O.K., Jack. I don’t have to take this lying (laying?) down…..I think I’ll stand up. I own a 2357.648 acre ranch in Karjakistan that I inherited from my grandparents. If you didn’t know, Vienna’s dogs are made from bull meat, a fact that they willingly acknowledge. (true). Bull meat is better than cow meat (or penguin meat for that matter) because….er…..um……just because. I raise only bulls, no cows, on my ranch and make a fine income selling them to Vienna. I have a private airstrip and we ferry them in with Cessna 150s and a fleet of motorized hang-gliders.

Maybe because I’ve only lived in Chicago, San Diego and now Charlotte is why I’m not familiar with too many restaurants that do scratch-cooking. Does Huddle House count? I can’t even list my grandma or mom as "scratch-cookers." Thank God for can openers or we would have starved. My grandma’s chicken soup was so greasy, I’d use it to lube the chain on my bike when I was a kid.

Wife and I own Woody’s Chicago Style in the Latta Arcade in uptown (downtown everywhere else) Charlotte, serving almost all of the fine Vienna products. Coming up on our 6 month anniversary in a few days.[:o)]

quote:

Originally posted by kensandyeggo

"I’d guess that 95% of the beef sandwiches I ate in Chicago were probably Vienna’s anyway."

Notice "guess" and "probably." These are known as "weasel-words" and allow one to back out of almost any previously uttered words of wisdom.

Unfortunately, as someone stated, the old "everything fresh and home-made" places are diappearing, as it’s hard work. I’d rather not disappear and will continue serving Vienna Italian beef as opposed to slaughtering and dressing my bulls from my ranch.[V]

Yup, people are lazy.. Buy from a bag, and here’s your future… Easy to train someone to repetition, ask McDonalds…

I know you run a concession stand, so the standards are a tad bit different.. But someone that hangs a shingle in front of their building.. Well, thats another story.

Remember, name of this site is Roadfood, not QSR… Suggestion would be is to buy one of the founders books (located on the main page), and get an idea of why we come to this site.

quote:

Originally posted by kensandyeggo
""everything fresh and home-made" places are disappearing, as it’s hard work. I’d rather not disappear and will continue serving Vienna Italian beef as opposed to slaughtering and dressing my bulls from my ranch.[V]

 As opposed to slaughtering and dressing my bulls from my ranch. Why do you keep talking about slaughtering and dressing my bulls from my ranch? Why would you slaughter a bull?

LMAO

No one came close to suggesting that anyone should be slaughtering and dressing bulls or cows for that matter.

I think your dead wrong in your assumption that  everything fresh and home-made" places are disappearing . I know I said they were more difficult to find, and that s true. But that’s becuase of the noise level from the chain restaurants. But look at the hundreds of restaurants if not thousands that are doing great business cooking from scratch. And I m talking about the 5 star restaurants in major medium and even small cities all over the country. Many even grow their own gardens in order to have the very best vegetables during any given season. We have a local guy that travels about 100 miles each day just for the fruits, veggies, and flowers that he uses in his restaurant. Maybe that s where you came up with the  {slaughtering and dressing my bulls from my ranch You don t even have a ranch do you LOL. What s the name of you restaurant and where is it?
Jack

"I’d guess that 95% of the beef sandwiches I ate in Chicago were probably Vienna’s anyway."

Notice "guess" and "probably." These are known as "weasel-words" and allow one to back out of almost any previously uttered words of wisdom.

Unfortunately, as someone stated, the old "everything fresh and home-made" places are diappearing, as it’s hard work. I’d rather not disappear and will continue serving Vienna Italian beef as opposed to slaughtering and dressing my bulls from my ranch.[V]

quote:

Originally posted by fdaniels
I have to agree with Simon, a lot of Chicago places do serve beef from "Vienna Beef" Frank

I’m curious, how would you know that were true?
Jack

I have to agree with Simon, a lot of Chicago places do serve beef from "Vienna Beef"

Frank

Yup, I don’t hear too many people here praising the frost bite they could taste in their green beans, that powder used to make gravy with their instant mashed potatoes, or that commercial tasting (tasteless) pre made fried chicken reheated in a fryer. Should just package all this stuff in a tray and make it ready to nuke…

Now we go scratch, fresh peeled potatoes with local milk and butter made into mashed potatoes, local green beans, gravy from drippings, homemade batter or dredge for the chicken…

Yup… Thats a tough choice…

And Simon, if you feel so strongly on your choices, please do post your restaurant name and location!

quote:

Originally posted by kensandyeggo

Mom and Pop’s are as likely as anyone else to use spackaged/frozen food. It’s practicality.I get tired just thinking of the work involved in doing it from scratch.[:p]

That’s the point only you have it backwards. Packaged / frozen foods are the reason a high percentage of resturants go away very quickly. Those that bake, cook, bread, or otherwise prepare good food are more likely to prove sucessful in the long wrong. And they are getting to be more difficult to find becuase it is a lot of work vs just thawing, frying and serving.Just my humble opinion.
Jack

O.K., now I’ve got to get in my 4 cents worth. 2 cents wasn’t enough. Mom and Pop’s are as likely as anyone else to use packaged/frozen foods. It’s practicality. Unless you go into the kitchen and watch them make everything (starting the day before), how can one be sure? What’s that old addage……"Never eat at a place called Mom’s."

According to some of the comments here, us hot dog "slingers" should kill our own cows (or bulls as to Vienna), butcher them, grind the meat, put it in the smoke house for awhile, stuff it into casings and have "home-made" hot dogs. Why isn’t this being advocated for hot dogs? Talk about a pre-packaged food, hot dogs are the epitome of "Heat and Serve."

Vienna’s beef comes frozen for practicality. How much of Mom & Pop’s food do you think has never been frozen? How much meat at the local butcher shop or supermarket has never been frozen? After thawing, Vienna’s beef is pink and fresh-smelling, sliced just right. No one can argue the quality of Vienna’s products. Beats the hell out of learning to butcher bulls and getting to those final slices of beef on that au jus dipped roll. I get tired just thinking of the work involved in doing it from scratch. If anyone has any disagreement with anything I’ve posted……………………….never mind.[:p]

quote:

Originally posted by UncleVic
But alot of us folks here like the food that involves hands on, from the market, labor intensive chow. Reason Roadfood is unique… Any fool can serve something from a pouch.. It’s the mom and pops that make the maps here..

I agree 100%. That s the exact reason that people drive out of their way to visit local and sometimes obscure locations to dine. If more people understood just how good food can really taste, there would be far, far less golden arches in this country. This does not mean hotdogs, hamburgers, or yes-even Italian Beef is a no no, especially if someone goes out of their way to create a really good product, using the best ingredients. A good chef, or cook is an artist.

I have another pet theory and that is if more people ate good tasting food, food that is properly seasoned and not just filler and garbage there would be far less obesity in this country.

For a moment think about this: why is it you don t need a 16 ounce steak to fill you up? A smaller steak will do it if it s well prepared, with the proper seasoning and served with a good salad, and vegetables? I think it s because your body reacts to the chewing, (texture), taste, spice, and finally nutrients in a good meal, and feels satisfied more quickly.

On the other hand a fast food meal offers your body bulk filling an empty space. This is not to say I don t eat a big steak now and then or that I don t grab a fast food meal due to time restraints. But when I have the time and want to really enjoy (savor) a meal it s from a restaurant that cooks from scratch.
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http://www.DrofBBQ.com

quote:

Originally posted by kensandyeggo

Just my 2 cents, but why reinvent the wheel? Vienna’s Italian beef is an excellent product. Add Vienna’s au jus and it’s as good or better than anything else. I lived in Chicago for 40 years and never tasted anything better. I’d guess that 95% of the beef sandwiches I ate in Chicago were probably Vienna’s anyway. We serve it in our joint in Charlotte. It’s easy and delicious.

THANK YOU! That’s exactly what I kept trying to get across.

Cheers to you Rouxdog… That attitude will place you in the Roadfood hall of fame someday!
Hope ya have a fun and relaxing retirement there..

Uncle Vic, I agree. I can put together a reasonably good Italian roast beef sandwich. the au jus and all. Even do a decent Muffelata as well as a pressed Cubano.
Thanks for reminding me I should’t get lazy.
Gotta go now now, I’m getting hungry.

How do I purchase the Vienna Italian beef living in New Mexico? Retiring from Chicago, I understand what you speak about.

I could sit here and argue for weeks on my beliefs. Not even going there. But when you claim a bag or canned product is good, you must enjoy pre-made burgers, frozen pie, bagged soups, and the list goes on. Which is good for a quick serve establishment. But alot of us folks here like the food that involves hands on, from the market, labor intensive chow. Reason Roadfood is unique… Any fool can serve something from a pouch.. It’s the mom and pops that make the maps here..