Quote:
Originally Posted by Irish mist
A lot of places take cans right from the supermarket & pawn them off as fresh. Seen a local seafood place (not to be named here) use Hannaford brand clam chowder in place of the real thing & up-sell for big $$$.
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That's what "Home style" cooking means: open the same can that Mom did. Just because it has a brand name doesn't mean it isn't the real thing. Most supermarkets don't sell anything in restaurant size/quantity so it is uneconomical to operate that way. And, whatever they use for a base, you never know how they have added to it. Or in the case of soup or chowder, carried it too long in the soup warmer so it steams off and becomes salty. So, you thin it down a little to lessen the salty and now the ratio of broth to contents is"watery". Maybe should have discarded it. Tough decisions. This is a tough business.