Category Archives: Food

New AllergyEats App

Posted on by Standard 9

So, I’ve blogged about Allergy Eats many times before.  You know I think it’s an awesome resource, but can only be useful if users rate restaurants.  Now, it’s easier than ever to do… with new iPhone and Android apps!

AllergyEats Apps!

AllergyEats Apps!

AllergyEats T-shirt

AllergyEats.com

You can read the word from Allergy Eats about the release here or get the app you need here.

Paul from AllergyEats is good people, he recently donated to FAAN for my Food Allergy Walk in Pittsburgh!

I encourage you to spread the word to anyone that you know with food allergies, so we can all take advantage of the awesome ever-expanding database now available anywhere that you can get cell phone service!

http://twitter.com/#!/AllergyEats/status/108896162949496832

http://twitter.com/#!/allergicgirl/status/108895739429658624

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Cleanliness and awesomeness at Market District in Robinson

Posted on by Standard 2

Giant Eagle Market District Restaurant on UrbanspoonI’ve written about the Market District restaurant before (& specifically about the allergen signage), and have even posted a review & photos on Urbanspoon.  I probably will again.

I feel the need to write once more to applaud their cleanliness & friendliness at the BBQ station (OK, the Smoke & Fire Rotisserie).  Bethany & I were there for dinner & grocery shopping last night on a trip to get a bunch of stuff and take advantage of the dastardly cult-like fuelperks!®/foodperks!™ programs.  (Don’t tell anyone, but Tuesday night is a great night to go shopping there.)

PRETTY PLEASE! (with a cherry on top) USE MAIN ENTRANCE ←with a cart― NOT THE ROTATING DOOR
sign for the special sort of Yinzer…

I noticed a few things.  First, I noticed a sign above the soups that said that seafood soups would be available in the seafood section.  I wish I had snapped a photo.  It may not have anything to do with allergies & potential cross-contamination, but I like it.  Keep the deadly seabugs in their own little corner.

Next and more importantly, I noticed the employee that handled my order.  She told me that she’d be with me as soon as possible while she handled the order for the people in front of me.  I had no problem waiting, but the acknowledgement of my presence was a great start.  You can’t imagine how many people behind a food counter will just ignore you, and how such a simple thing as a hello makes all the difference.

The big surprise came after I ordered my turkey sandwich with St. Loius style sauce & grilled vegetables (which are so incredibly awesome).  I watched my new favorite employee take the carving knife carving, wash it in the sink, then come back to spray/wash/wipe the cutting board, then proceed to carve the delicious turkey for my simple yet tasty sandwich.

(You mean, there are steps beyond wiping a knife with a dirty rag?  Yes, I’m talking to you, Subway.)

Such simple steps, such a comfort for someone with food allergies.  I know I go to the Rotisserie station because it’s deathfish free, but hopefully this is an insight to Market District‘s overall food prep/handling policies.  If not put in place by training, I applaud this team member’s personal dedication to cleanliness!  I wonder if they’ve looked at FAAN’s guide to welcoming guests with food allergies?  I was already a fan of the place because of other chefs there that I had talked to regarding food allergies, and this just put it over the top.

I hope to write to Market District to express my awe & thanks.  If only they would do a few more simple things, they would indeed be the most awesome grocery store ever:

Turner's Tea-Bird
Turner’s Tea-Bird
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Your favorite pizza sucks, my favorite pizza rules! (Part 1)

Posted on by Standard 36

Dare I say no food can be as unifying and polarizing as Pizza?  Generally, it’s the one thing most people like.  Need to feed a bunch of people quickly?  Kids birthday party?  Reward for good achievements?  Pizza party!  It’s the go-to feed a herd food.  Unless someone’s lactose intolerant or has a food allergy to tomatoes or something…  I’ve never heard someone exclaim anything to the effect of “Free pizza?  Ew!  No thank you!”  I’ve heard a friend say “Pizza is like sex, there’s no such thing as bad pizza.”  I’m pretty sure he’s paraphrasing a comedian, but I have no idea who.  No matter where the sentiment lies on the corny scale, he’s right.  Most pizza is acceptable sustenance if not worthy of writing online reviews, letters to your mom, or several stanzas of poetry.

At the same time, a simple statement like “[So & So] makes the best pizza!” can make the most passive among us throw-down in an instant.  I’m pretty sure if Canada called up, and said “Hey United States, we have better pizza than you!” – there would be a full-scale invasion, and we’d soon have another big state.  (Maybe minus Quebec, the Queen Mum can keep that one.)  I’m guessing that unless you’re from Quebec or you for some reason hate pizza, you’re still with me, right?

Slices from SLICE

Slices from SLICE

Here’s the plan:  I’m going to tell you about my favorite pizza, and you’re going to tell me about your favorite pizza.  We’ll all try to remain calm.  When you’re wrong, I’ll tell you… so don’t be afraid.  This will probably be limited to Pittsburgh due to my geographical location.  So, if there’s pizza from somewhere else that you want to tell me about, you can… & I’ll assume you’re wrong until I go try it.  If the place is local (to me), even better.  I may go try it.

Side note – In case you’re new, I’m deathly allergic to shellfish (& mollusks). I’m not too excited to try pizza from places that offer shrimp, lobster, crab or any other kind of deadly sea-bugs as pizza toppings. I generally don’t feel “safe” when they can put their hands in one topping to put on someone else’s pie, then into my toppings without washing their hands… or to (even worse) perhaps drop some on my pie.

Sometimes you’re in the mood for different kinds of pizza.  It’s OK to like more than one.  Shocking, I know.  Here’s the beginning of my run-down on local pizza:

Aiello's Pizza on UrbanspoonAiello’s is up first, because well… they’re my favorite.  Their sauce is nothing short of perfection to my humble taste-buds.  It’s sweet but it doesn’t lose the flavor of the tomatoes.  I love pizza sauce that doesn’t have that bite that you get from tomato paste.  The dough is perfect doughey goodness, yet thin enough so it’s not like you’re eating a loaf of bread with pizza toppings.  Aiello’s is always clean, and it’s cool to watch ’em make the pies right there in front of you.  The seemingly gruff employees just are who they are.  They’re all nice guys.  They call my father-in-law “Anchovy Bobby” for his dedication as a customer and obviously now I guess… affection for anchovies.  Well, I did get yelled at by Joe once for being late to pickup a pizza.  I was fighting traffic down Forbes all the way from Oakland to Squirrel Hill.  But, he was concerned about pizza quality (and perhaps that he had been stiffed the cost of a pizza).

Mineo's Pizza House (Squirrel Hill) on UrbanspoonI guess if I’m talking Squirrel Hill and pizza, I have to mention the other guys.  I’ve had Mineo’s, but to be fair… it was only once.  I don’t see a reason to go back when Aiello’s is a few doors up the hill.  It was greasy, and they offer deathfish as a topping.  Boo, I say.  One thing you can’t argue is that they have just as devout a following as Aiello’s.  You’ll get lovers & haters on both sides of the issue.  I think it’s probably good for both businesses to have such a famed & heated rivalry.  (Legend goes that Joe worked at Mineo’s, then split to make his own name making pies his way.  Check out this article, this YouTube video, and this Facebook group for more.)

SLICE on Broadway on UrbanspoonI have found a new additional favorite closer to home in Dormont… SLICE on Broadway in Beechview is excellent.  Hoping my father-in-law’s ears aren’t burning, I’m going to go ahead and say that SLICE is every bit as good as Aiello’s.  Read the reviews on UrbanSpoon, Yelp, & Google.  All those people can’t be wrong, can they?  The guys that run the place seem really friendly, the place is clean, and easy to get to for me anyway.  Here again, it all comes down to the sauce.  The sauce here has a slightly sweet tinge to it… and it’s fantastic.  The proportion of the sauce is great too, there’s no cheese sliding off of this pie on the 1st bite.  The amount of toppings is respectful & not a “look how many toppings we can put on” kind of thing.  These guys really just know how to put together a great pie, and I can’t wait to work my way through the menu.  It’s also kind of cool to sit there & watch the T go by… even though I could also do the same thing from my front porch.  They get bonus points for having “The Big Salad” on their menu and for still being excellent the next day.

A'Pizza Badamo on UrbanspoonA'Pizza Badamo on UrbanspoonA’Pizza Badamo is another great nearby shop.  They, like SLICE, seem to have a “No B.S.” approach to making pizza.  Fresh ingredients, simple pies, done right, & value for the money.  I also need to work my way through this menu.  I’m anxious to try the Eggplant Parmesan sub.  The one & only thing that may give SLICE a slight edge (to me anyway) is the sauce.  A’Pizza Badamo’s sauce has a little more savory flavor than sweetness.  Like I said, I like sweet sauce.  Then again, I think I’m going to have to try many many more pies from each place to decide who the champion is.  I hope to never be able to make up my mind.  These guys are also really a class act, the place is quaint, clean, and a relaxing place to hang out.

Well, those are my favorites (& one not-so favorite, I guess)… and it’s a lot to take in right now.  Perhaps I’ll have to make this a series of posts.  I could do a post just about the pizza shops in & around Dormont.  It’s an almost endless list.

At any rate, before I continue my pizza tirade… let the comments begin!  Where are your favorites?

16 Tips for Dining Out With Food Allergies (via Calorie Lab)

Posted on by Standard 5

EpiPens are portable epinephrine-dispensing de...

Image via Wikipedia

I haven’t blogged much about food allergies lately, so I’ll let this be a substitute post… with tips compiled from the experts.  This is a great list, & I agree with everything stated, though I have my own personal way of going about things.

Calorie Lab | 16 Tips for Dining Out With Food Allergies: Insight From Food Allergy Experts, Advocates and Professionals

16 Tips for Dining Out With Food Allergies: Insight From Food Allergy Experts, Advocates and Professionals

So, do you have a separate fryer for fish & shellfish?

What do I do different?  I don’t like phone calls.  Sometimes, the wife calls for me.  Sometimes, I peep the menu online.  Sometimes, I break down & call ahead.

A lobster ate my baby!

Shellfish on a menu jumps out at me like this.

My favorite anecdote on this subject…  I called an Amish restaurant in Ohio and asked if they had shellfish, and was told that they had lobster, shrimp, and oysters… but nothing was served in a shell.

I’ll let you think about that for a minute.

Anyway, I can’t stress enough… ask the right questions, to the right people.  Don’t trust people telling you “oh, they don’t have any [whatever you’re allergic to] on the menu”.  Happens to me all the time.  90% of the time, they’re wrong.  Check yourself!  Ask if there’s any daily specials that don’t show up on a regular or online menu.  To relax, it helps to surround yourself with supportive friends & family.  It helps to go back to places that you know are safe.  Don’t eat w/o your Epi Pen close by.  (I have been guilty of this.  It’s dumb – like riding a motorcycle without a helmet.)

Allergy Eats, AllerDine, & Eating With Food Allergies are great resources.  There are many other resources out there too.  Use ’em!

What do you think about the tips?  What do you do before dining out with food allergies?  What advice would you pass on to the food allergic?

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So, do you guys cater?

Posted on by Standard 8

I recently had some correspondence with Panera Bread (The Great Panera Bread Swindle & Panera responds to my insanity, so I write back…), and I still have no reply to my last email.  I assume they think I’m an idiot and will not continue any further correspondence.  The experience reminded me of being bombarded with catering advertisements when I’m already at a restaurant.  I called out a few other places, but Boston Market does the same thing with the catering barrage.  I have a long history with them & letters, pre-dating my WordPress blogging days even.

At any rate, it struck me that they both seem to be fighting (or at least nagging) for catering business.  If we’re already in the store, and signed up for your mailing lists… we probably know that you will cater if needed.  How about focusing the catering advertising on local businesses around each location?

Or, I have a more interesting solution…

From: Waldo Lunar <world.and.lunar.domination@gmail.com>
Date: Wed, Aug 10, 2011
Subject: So, do you guys cater?
To: RCordova1@bost.com, isabella.contactus@panerabread.com

Ciao Colossal Catering Czars!

I can’t help but feel overwhelmed lately when I visit any of your fine establishments.  I just go there to get a meal, but you have mercilessly force-fed your catering services to me and throngs of other customers in the form of signage on the wall, window-clings, pamphlets, menus, table signage, place-mats, tweets, & emails.  I get it.  I feel like I’m in a giant commercial every time I walk into one of your previously welcoming establishments.  (Bob Evans is highly annoying with the take-out mantra too, but they’re not quite as relentless in their efforts.)  I applaud your tenacity, Panera Bread and Boston Market.  Despite your valiant and exasperating efforts, I have not yet used either of you to fill my catering needs.  In fact, I don’t have any catering needs.  I’m able to make a sandwich spread, some soup, a salad, & even prepare a holiday meal… all for less money than what you can offer, and it has the added bonus of being homemade.

Your incessant plugging of your catering service smacks of so much desperation, that it struck me with an idea.  You’re both figuratively fighting for my dollar, why not an actual fight for my dollar?  I’m not suggesting fisticuffs, although your frequency of mentioning catering services suggest that you may indeed jump right in.  I’m suggesting you each prepare a meal for a party, and I will only pay the not-quite-fast-food chain that makes the best meal.  Fight for my dollar!  Sorry, I can’t really contain my excitement at the prospect of such a tournament.  I bet we could get a reality TV show in on this.  If not, I could certainly get someone with a digital camera, and we could post the contest & the results on YouTube.  I’m sure it would go viral.  Can you imagine the bragging rights?

The judges would be those in attendance to my party.  You can certainly do your own background checks and interviews to ensure no partiality or preconceived bias.  I can even leave myself out of the proceedings, as I find you both equally annoying with the catering propaganda.  I could write up a review/summary at the end of the experience.  The only thing you would have to lose is the cost of catering a small party… but the potential to gain respect and more advertising for your catering services.  I’m enabling you, my friends.  I can feel the hunger dwelling deep within you.

I can assure you of my impartiality, as I have hosted several Chili Cook-off events at my home, and have photos to prove it.  I can provide you with copies of our ballots to show our proficiency in scoring food vs. food on several points.  We would of course have to devise a system to compare the proverbial Boston Market apples to Panera Bread oranges, but you can trust my ingenuity on the matter, and can employ a crack team of analysts.

This would be epic, my friends.  Imagine being  a pioneer in this type of event!  What would be next?  Qdoba vs. the Honey Baked Ham Co.?  The KFC bucket vs. your local grocery store’s prepared foods?  If you don’t like my idea, I may sign you up for my mailing list under the guise of getting coupons for my awesome letter-writing and ingenious idea services… only to solicit and re-solicit this very idea ad nasueam.  Using your own logic, you will have no choice but to comply!

Or, you could just have your CEO’s arrange a fist-fight in some parking lot, and I’ll literally give the winner a dollar.

Thank you for your time, I really hope that you give my idea serious consideration.  I will be ready when you say yes to the event.  We can work out the event and the details quite easily.  I actually have a “Batman movie night” coming up, and it would be great to cater that.  (Although, my wife may be making some Batman logo cookies… but we’ll make sure no one can vote for her catering services, she would most likely win hands-down with Batman cookies at a Batman movie party.)

May the best chain win!
-ERiC AiXeLsyD
Vaunted food contest professional.

Panera wrote back first…

Date: Wed, Aug 10, 2011
Subject: RE: Contact Us [Something not on this list] — MESSAGEID(288118)
To: world.and.lunar.domination@gmail.com

Dear Waldo,

Thank you for taking the time to contact Panera Bread. We are sorry to hear about your disappointment with our catering advertising. The current promotion is simply one way to let our catering customers know that the option is available. We always strive to provide a wonderful meal, great service and a welcoming environment for our all our customers and hope that you will continue to enjoy Panera Bread. I will let our Marketing decision makers know how you feel, so that your opinion will be considered.

Thanks again for contacting us. We appreciate your business and value your comments.

Sincerely,
Isabella
Customer Comment Coordinator

Oh yeah, Waldo?  With Google+ getting all crazy & stuff, I didn’t want to merge my “regular” Gmail address with the fake one, so I change the W(aL)D email name to Waldo Lunar.  So, my email comes as Waldo Lunar, but I still signed it “Eric AiXeLsyD”.

From: Waldo Lunar <world.and.lunar.domination@gmail.com>
Date: Thu, Aug 11, 2011
Subject: Re: Contact Us [Something not on this list] — MESSAGEID(288118)
To: Isabella <isabella.contactus@panerabread.com>

Thanks Isabella,

I’m glad that you understand my frustration at being pummeled with advertising, and that you’re willing to pass the sentiment along to the appropriate parties.  I applaud you for your efforts, and the swiftness with which you replied!  I’m on the fence with Panera bread due to this whole “holding the dressing” thing, and the “healthy” chicken noodle soup debacle.  I mean, those homemade-looking noodles were awesome.  The little square things lying sparsely in the greasy broth are sad little stabs into my heart.  Perhaps I must move on to the broccoli soup.

Has anyone else written to you in regards to the barrage of advertising?  More importantly — Is Panera interested in the catering “battle royale” that I proposed?  If we can get Boston Market on board, I think this will be a stellar time.  You were much more expeditious with your reply.  I trust that you believe in your brand/product enough to put it to the test?  I can try to get some TV people on board once I get confirmation from the principal parties.  I’m sure you can see from my first email that I’ve already put much thought into the logistics.  The prospect of it all has me quite excited.

Thank you once again for your time and diligent response.  Have a great day, and I hope to hear from you again soon!

Hungry,
-ERiC AiXeLsyD
Vaunted food contest professional.

I sort of got a response from Boston Market…

From: <sbrooks1@bost.com>
Date: Thu, Aug 11, 2011
Subject: Boston Market suggestion response
To: world.and.lunar.domination@gmail.com

Good Afternoon

Thank you for submitting your suggestion to our catering department. We certainly appreciate the time you took to write and do value all customer feedback. Upon receipt of this information, I will create a report and forward your comments to the Market Leader for your region and our Marketing Department for consideration.

Again thank you for your feedback

Syrenia Brooks
Guest Contact Center Specialist

Huh?  I smell a standard “please don’t bother us” email here.  I still think my idea has merit, and I want a catering throw-down.  Think I can push it any further?  I’ll certainly try.

Fresh Meat: Omawarisan Delivers (via blogdramedy)

Posted on by Standard Reply

Check this post out, and RECOGNIZE the pizza delivery dude.

He takes pride in his service.

Fresh Meat: Omawarisan Delivers I have a tasty snack for you today on Fresh Meat. The great Omawarisan, creator and lone writer of Blurt, agreed to do a guest post for Blogdramedy. Color me beside myself! Now there’s two of me. One’s in yellow crayon but whatever. I told you I was excited. He blurts stuff. Funny stuff. Need proof? Here we go! —– A Tribute To The Pizza Guy I hav … Read More

via blogdramedy

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Panera responds to my insanity, so I write back…

Posted on by Standard 39

So after my last Panera-related post, I went a little goofy. I put a post on their Facebook wall…

http://www.facebook.com/panerabread/posts/124723480954835

Found this part of that amusing:

…the corporate office (or in your case the corporate office for our franchise partner who operates bakery-cafes in the Pittsburgh area) reviews your email before contacting and working closely with the general manager to try to resolve the issue.

I also tweeted a few times…

http://twitter.com/#!/AiXeLsyD13/status/96920982714990592

http://twitter.com/#!/AiXeLsyD13/status/96949713940643841

…and got this DM from them:

Panera Breadpanerabread Hey, thx for sharing feedback through website. Sorry about your disappointing experience, our CS team is looking into & will be in touch.

Heh.

I got this email from the local general manager…

From: 3497 <panera3497@covelli.com>
To: [me]
Sent: Friday, July 29, 2011 10:50 AM
Subject: Contact Us

Dear Mr. Carroll,

I would like to introduce myself as Carrie Janota, the General Manager at the Greentree Panera Bread. I appreciate all your feedback and coaching. Your response will definitely help us with current and future training to associates, especially this time of year. The company has made several changes with menu items that you expressed in your comments. First, our turkey is now presliced so the consistency is different than when we sliced it in house. We also changed the recipe of our chicken noodle soup, which makes it all natural. Another healthy initiative we have taken is the removal of sauces on all cafe sandwiches. We offer packets of mayo and mustard at the condiment bar or you are welcomed to inform the cashier that you would like the condiments on the sandwich and we will gladly put them on for you. The “no onions” is our mistake and I would like to compensate you for a free meal next time you visit a Panera Bread. If you could please send me your address, I will gladly put the coupon in the mail for you. Again, thank you for your input, I use all issues as a learning tools for our associates.

Carrie Janota
General Manager

So, this is what I wrote back to them…

-餧馕馒-

Thank you Ms. Janota,

You certainly can address me as “Eric”, not “Mr. Carroll”. I appreciate your incredibly rapid and well-stated response to my experience yesterday. I was going out of my mind in disbelief. I would suggest that Panera spend more time asking/telling customers about changes, and less time advertising your catering services. I mean, really… on the pop machine, you’re advertising the catering service? What about a nice big poster that says… “WARNING: WE CHANGED THE TASTY NOODLES IN THAT SOUP THAT YOU LIKE, THE MEAT ON OUR SANDWICHES, AND HAVE DECIDED TO FORGO MUSTARD.” (Or even a nice traditional Coke or Pepsi logo?)

Boston Market is annoying/obnoxious with advertising their catering too. I get it. You guys cater. I know this. I’m here for dinner. You don’t need to advertise for a place that I’m already in. Imagine going into Walmart & seeing a sign in every aisle that advertises the stuff in the next aisle. This could get quote old quite quickly.

  • Attn: Panera – I don’t host any lunch parties or have a need for sandwich rings.
  • Attn: Boston Market – I can cook my own Thanksgiving/Christmas dinner.
  • Attn: Bob Evans – I can handle making my own lasagna or meatloaf.
  • Attn: Chick-fil-A – The only thing I’d do with a tray full of nuggets is eat them all myself.
Since you took the time to write, and you’re obviously concerned and well-written, I’d like to address my concerns & the new issues raised more specifically.

The Onion – This is not a big deal. I generally don’t even say anything & just take the onion off myself. This is the first time I was ever asked “Lettuce, tomato, & onion?” in a Panera. So, I said “Lettuce & tomato, no onion please.” This is the only reason I took note. It also said on my receipt “NO ONION” – so the cashier took the effort to note it, and the sandwich-maker had to read & ignore it. Just odd. Again, this is nothing that should ruin one’s day.

The Turkey – I call shenanigans. Any foodie will tell you there’s a world of difference between lunch-meat turkey and the freshly-sliced real thing. Why would Panera decide to sacrifice quality like this? Does it save time? Does it save money? Certainly it can’t be healthier… isn’t pre-packaged lunch-meat loaded with salt & preservatives? Imagine my surprise upon looking at my $6 half-sandwich full of lunch-meat where I had expected (and previously received) actual turkey. Where was my warning of this upon ordering? I certainly didn’t get the proverbial memo here. At least there’s no confirmation of turkeys with gold nuggets in their gizzards and fine wine in their gullets. Although, I didn’t get a staunch denial.

The Lettuce & Tomato – Are Panera employees encouraged to look at the ingredients before placing them on sandwiches? Really, that’s all that would be needed to prevent the placement of brown lettuce & green tomatoes. A general rule of thumb could be “If you were going to make yourself a sandwich, would you use this?”

The lack of any condiments – Again, list this in the “things that would be nice to know before I placed my order, or at the very least as I was placing my order” category. I liked the previous dressing/sauce whatever you want to call it, and it was certainly different from the straight mayo or spicy brown mustard available by the drinks (& catering advertisement). Is this really a “healthy” option or a money-saving option? I’m reminded of the “removing one olive from every salad” story with American Airlines. It saved them a rumored $40,000. I imagine all of this no-more-condiments stuff adding up to a HUGE savings for Panera… but my sandwich didn’t get cheaper, did it? No passing along the savings? (I think Steak ‘n’ Shake has done this too… their salads used to be nice-sized with cherry tomatoes… now they’re small & have tomato slices.)

The mysterious thumbprint – The noted lack of condiments has me even more concerned about the yellow thumbprint that was on the top of my sandwich. I had just assumed it was some of the condiment that was supposed to go on the inside. I ripped this portion out of the top of my sandwich before eating, to the bewilderment of my eye-rolling yet tolerant-to-my-neuroses wife. This leads me to wonder what the yellow stuff on my sandwich was… if not mustard, was it some of her broccoli cheddar soup? If so, this is incredibly alarming because it could have easily been clam chowder… and I’m highly allergic to shellfish. How is soup on the sandwich board or my sandwich when it wasn’t even my soup? I suggest you educate your employees on allergens & cross-contamination. Barring all that… it’s just a little gross. That could have been a big yellow booger for all I know.

The healthy soup – Pardon me if I laugh at the “all natural” expression. While I understand the meaning, visions of a supernatural soup come to mind. Was the prior soup possessed by demons? The noodles certainly were homemade-looking and delicious. Were they the result of a tasty pact with the devil or an ancient spell? Did the ingredients float into the bowl themselves? I don’t know what the tiny paper-thin pasta squares in the new soup are, but they are a Ford Focus to the previous soup’s BMW 7 Series. They’re not whole-grain pasta, are they? I hate whole-grain pasta. If this soup was a state, the broth were the land-mass and the chicken bits & noodle-like squares were people… it would be Alaska or Wyoming. Do you see what I’m saying? (Actually, the noodles might be the people, and the chicken may be an endangered species living within that state… but I’ve already pushed that metaphor too far.) I’m not entirely sure if this is the fault of the soup-ladeler or the soup recipe. As far as healthy vs. tasty in soup, I suggest you look up news articles related to Campbell’s. They’re putting salt back into soup to boost sales. I see from your corporate Facebook page that this is apparently an issue that has ruffled some feathers. Perhaps a shift back is in order?

The rusty knife – Poop happens. Have the dishwasher look over some stuff. I’d throw out the rusty ones. This rust was quite prominent on the handle of the butter knife, in the details of the design.


Thank you for your time, I hope you can use my input to your advantage… for your team, and perhaps passed on to a corporate level. I’d like to respectfully decline a free meal. I don’t write these sort of emails in order to get free food… and I’m skeptical of any coupons/certificates flagging me as “oh, here’s that guy”. I may even be done with Panera bread for a while. Bedsides the potentially scary cross-contamination and general utensil-cleanliness issues, our philosophies don’t seem to mesh well. I don’t need you to make health decisions for me, I need you to give me quality meals at the prices you demand. Your new more healthy less tasty soup and lack of condiments disturbs me, and apparently your quality standards aren’t the same as mine at your current menu prices.

I’d suggest taking some of the money saved from condiment rationing, smaller noodles, & catering advertising… and funneling it into a survey system to find out what your consumers want, or at the very least making signs or T-shirts that say “We’re holding the mustard unless you tell us not to!” or “New soup! Less noodles & chicken, but no ghosts!” It would also be money well spent on allergy training or buying new non-rusty silverware. Do you have any corporate contacts whom with I could perhaps take up this discussion?


Supernatural soup supporter,
-Eric

?sretac arenaP taht wonk uoy diD .seitilibasid gninrael fo nuf ekam ot ynnuf ton yllaer s’tI

-餧馕馒-

I for one can’t wait for a reply.

Panera Bread (Scott Twp. Greentree Road) on Urbanspoon

The Great Panera Bread Swindle

Posted on by Standard 29

The last two times I have been to Panera Bread, it’s been a debacle.  Okay, I’m exaggerating a bit… but it’s still ridiculous when compared to the price.  At the Robinson (Settler’s Ridge?) location, I got the wrong sandwich entirely… but tonight’s experience was absolutely ridiculous.  I actually just reviewed my experience at PaneraListens.com (as per the receipt), and through the contact form on their website.

This is what I shared…

I paid $6.69 for a half of a sandwich, which is now lunch meat & used to be actual pieces of turkey.  There were onions on the sandwich, and the receipt says “no onions” like I asked.  No big deal in itself.  There was no mustard/mayo/sauce on the sandwich, except for a thumbprint of something on the top/outside that shouldn’t be there.  Didn’t it used to come with a mustard?  1 of the 2 pieces of lettuce had brown edges.  The center of the tomato was hard & green.  The chicken noodle soup was ridiculously sparse as far as the  noodles and/or chicken.  I had about 4 or 5 spoonfuls of actual ingredients, and about a half bowl of broth.  The (lack of) quality of the meal was astounding.  How far has a once-great restaurant fallen?  I expect crappy food/service from McDonald’s… but not from Panera Bread.

You can improve by instructing employees to read their screens or receipts or whatever they read to make the orders.  You can then teach them how to make sandwiches without using brown lettuce or green tomatoes… and how to not put mustard thumb-prints on the outside of mustard-less sandwiches.  (Cross-contamination is a nightmare for people with food-allergies, have you considered this?)  You can also teach them how to ladle proper portions of chicken noodle soup… now with lame little noodles instead of the homemade-looking ones of yesteryear.

You can also stop subbing turkey lunch meat for real turkey in your $6 turkey sandwiches.  A friggin’ POUND of turkey at the grocery store doesn’t even cost $6, and YOU should be getting restaurant/wholesale prices.  Not that I would deny you profit… but REALLY?  Do the turkeys that you buy use gold nuggets in their gizzards?  Do they drink fine wine?

I neglected to go complain, because everyone working seemed to really care less if my order was correct or not… I also fear some sort of retaliation if I need a re-made sandwich or an actual bowl (not cup) of soup.

My wife had a cream of broccoli soup & a salad that looked spectacular.  No brown lettuce even… and it was a whole bowl!  She did get a knife that had rust on the handle though… sort of unappetizing.  I’d rather see plastic flatware than rusty flatware.

Something was really wrong here today, or I just had some bad karma all around my order.

I know I sound insane, and it’s really not that big of a deal… but this kind of stuff drives me absolutely nuts.  I just can’t imagine serving a half-assed sandwich… with a thumbprint on it, either in my house to a guest, or especially not at a job where I’m being paid to do it.  Also, you go to a chain for consistency… which I have never received at Panera.

I think I’m most disappointed with the apparent swindling of turkey lunch meat for actual turkey… and whatever those tiny little pasta squares were compared to the old homemade style noodles.  Panrea bread… we’re not stupid.  I doubt I’ll be back.

Panera Bread (Scott Twp. Greentree Road) on Urbanspoon

7 MILLION People Allergic to Shellfish?

Posted on by Standard 19

So, check this out…  It’s shellfish/seafood allergy information from the Food Allergy Daily:

Shellfish Allergy Information

An estimated 2.3% of Americans – that’s nearly 7 million people – are allergic to seafood, including fish and shellfish. Shrimp, crab, and lobster cause most shellfish allergies.

Allergy to shellfish is considered lifelong; once a person develops the allergy, it is unlikely that they will lose it.

Approximately 60% of those with shellfish allergy first experienced an allergic reaction as an adult. To avoid a reaction, strict avoidance of seafood and seafood products is essential. Always read ingredient labels to identify shellfish ingredients. In addition, avoid touching shellfish, going to the fish market, and being in an area where shellfish are being cooked (the protein in the steam may present a risk).

Keep In Mind!

  • If you have seafood allergy, avoid seafood restaurants. Even if you order a non-seafood item off of the menu, it is safer to always assume that cross-contact is possible.
  • Asian restaurants often serve dishes that use fish sauce as a flavoring base. Exercise caution or avoid eating there altogether.
  • Shellfish protein can become airborne in the steam released during cooking and may be a risk. Stay away from cooking areas.
  • Many people who are allergic to shellfish are allergic to more than one kind. Talk to your doctor so that you know for sure what foods to avoid.

Frequently asked questions

Should carrageenan be avoided by a shellfish-allergic individual?

Carrageenan is not fish. Carrageenan, or “Irish moss,” is a red marine algae. This food product is used in a wide variety of foods, particularly dairy foods, as an emulsifier, stabilizer, and thickener. It appears safe for most individuals with food allergies. Carrageenan is not related to shellfish and does not need to be avoided by those with food allergies.

Should iodine be avoided by a shellfish-allergic individual?

Allergy to iodine, allergy to radiocontrast material (used in some radiographic procedures), and allergy to fish or shellfish are not related. If you have an allergy to shellfish, you do not need to worry about cross reactions with radiocontrast material or iodine

Yeah, there’s a lot there, but I can’t get past “An estimated 2.3% of Americans – that’s nearly 7 million people – are allergic to seafood, including fish and shellfish”.

DEAD from LOBSTER

DEAD from LOBSTER (AllergyMonkey.com)

<rant> Where the hell are you people?  Not to sound like a whiner… but all the Food Allergy “press” seems to go to peanuts, dairy, & wheat… and “Gluten Free” menu/options crap seems almost like the new Atkins.  All of a sudden, Celiac is Chic.  We have peanut-free baseball games and airplane flights, where are my shellfish-free beaches and cruises, or where’s my “no contact with shellfish” menu, or separate no-shellfish fryer?  Why is Lent my own personal hell every year when a favorite restaurant adds shrimp or crab-legs or a lobster sub to their menu?  It’s even more of a pain when it becomes permanent.  (I’m taking to you; Texas Roadhouse, Buffalo Wild Wings, & Quiznos.)

Celiac disease isn’t even an allergy in the traditional sense, but it’s gobbling up all the press.  It’s an autoimmune disorder, and from my understanding… makes you poop a lot if you eat wheat.  Terrible, yes.  But, I don’t get diarrhea when I eat shellfish.  I get anaphylaxis.  Diarrhea may come along with the choking & swelling though.

I wish Shellfish Free had another user or 2 out of the apparent SEVEN MILLION of us out here.

That being said, awareness needs to be raised for ALL food allergies, whether in the top 8 or not.  So, Celiac people… throw us a gluten-free bone here, will you?  When a restaurant offers a gluten-free menu, how about a “That’s cool… but you know, there are so many allergies out there like peanut, milk, egg, shellfish, corn, peppers, and all kinds of crazy stuff.  Maybe you ought to look at your cross-contamination practices in all areas & cooking surfaces with all ingredients.”  (See this:  http://www.foodallergy.org/page/restaurants-guests-with-food-allergies)  </rant>

"No shellfish for me!"

"No shellfish for me!"

At any rate, where are my shellfish-allergic peeps?  This is your time & place to bitch about finding a good death-free and anxiety-free meal.  Stand up and be counted!  This is a roll call & we need a list 7-million freaking people long.  Please, leave your comments below with your story, your frustrations, or even with a positive experience related to your shellfish allergy… as well as links to any support groups or allergy resources that you hold dear.

Message from FAI and Research America – Food allergy action required!

Posted on by Standard 2

From: Food Allergy Initiative <info@faiusa.org>
To: Me <me@my.email.address>
Sent: Tuesday, July 19, 2011 12:30 PM
Subject: Message from FAI & Research America

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Finding a cure for life-threatening food allergies. July 19, 2011
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Write Your Congressman Today!
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Fight for the Future of Medical Research!
Dear Friend,FAI has joined forces with Research!America, the nation’s largest nonprofit advocacy alliance committed to making health research a higher national priority. We’re fighting for strong, continuing support for life-saving research at the NIH.
Please join us today by writing your elected officials. You’ll find two letters on our site. The first allows you to voice your support for food allergy research, and the second, provided by Research America, allows you to voice your opposition to budget cuts at NIH.
A strong government-private partnership is the key to finding a cure for food allergies. We’ve worked too hard and come too far to fail now. As the world’s largest source of private funding for food allergy research, FAI urges you to write your elected officials today. Millons of Americans–including 12 million food allergy sufferers–are counting on us.
Sincerely,
Mary Jane Marchisotto
Executive Director, FAI
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Our Mission

FAI supports research to find a cure for life-threatening food allergies; clinical activities to improve diagnosis and treatment; public policy to increase federal funding for research and create safer environments for those afflicted; and educational programs to make the hospitality industry, schools, day care centers, and camps safer.
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