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Ever tried out a copy cat restaurant recipe?

I've eaten many restaurant dishes I'd like to be able to reproduce at home, but McDonald's chips? Really?
 
LeicsDom said:
Surely all they require is to bung a handful of frozen french fries in the hot oil. Nothing special
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I can count the number of times I've ever set foot in a McDonald's "restaurant" in my entire life on the fingers of one hand. Their chips/fries are bog-standard junk food.
 
unloadonme said:
I've eaten many restaurant dishes I'd like to be able to reproduce at home, but McDonald's chips? Really?
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Just because they seem like they would be easy.


I have tried making Red Lobster biscuits from their mix they sell and I couldn't even do that right.
 
I like to try and replicate or improve something that I might of enjoyed out.

I know McDonalds does a brine with salt and sugar with their potatoes.

French fries are a lot of work and mess.

The Chinese place near us sells a hinged quart container over stuffed with McDonald's type fries. Enough for two people and they toss them in a bowl with salt. There are air holes cut into the top and they always arrive hot and crispy. Around $5.00

No ketchup needed. They are delicious.

Damn you! I'm trying to diet. :mad:
 
Vannie said:
I like to try and replicate or improve something that I might of enjoyed out.

I know McDonalds does a brine with salt and sugar with their potatoes.

French fries are a lot of work and mess.

The Chinese place near us sells a hinged quart container over stuffed with McDonald's type fries. Enough for two people and they toss them in a bowl with salt. There are air holes cut into the top and they always arrive hot and crispy. Around $5.00

No ketchup needed. They are delicious.

Damn you! I'm trying to diet. :mad:
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This is just food porn now.
 
pizza hut's garlic sauce, olive garden's alfredo sauce, i mostly just steal sauce recipes american restaurants are quantity > quailty, the food is meh what you pay for is the massive portions. anyway thanks to the interwebbz every restaurant thing i've wanted to recreate has a recipe posted somewhere. the most elusive was panda express' honey walnut shrimp. still found it though. :gogirl:
 
fabulouslyghetto said:
pizza hut's garlic sauce, olive garden's alfredo sauce, i mostly just steal sauce recipes american restaurants are quantity > quailty, the food is meh what you pay for is the massive portions. anyway thanks to the interwebbz every restaurant thing i've wanted to recreate has a recipe posted somewhere. the most elusive was panda express' honey walnut shrimp. still found it though. :gogirl:
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Did they turn out well?


I would love to make the pizza sauce I get on my pizzas. It would make a great dip.
 
Some years ago I went to a new restaurant when my ex, who then worked at a television station, got promo tickets for (free food!). It was a fancy California fusion-type place. I ordered a shrimp dish in a delicious tomato/pepper sauce. But I realized it wasn't as fancy as they made it out to be. A few days later I took some leftover pasta sauce and leftover taco sauce out of my refrigerator and mixed them. Voila! The result almost exactly duplicated the taste of the sauce in that restaurant.
 
I make a Taco Bell chicken power bowl all the time. It’s really easy. The key is to use avocado ranch dresssing.
 
fabulouslyghetto said:
Isn't pizza sauce just marinara sauce?
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Most Mom and Pop pizzerias will use a good quality Italian crushed tomatoes mixed with tomato puree. Not cooked. Or should I say not recooked. They have already been cooked by the manufacturer.

We used to do 12 one gallon cans of quality crushed tomatoes mixed with 8 gallons of tomato puree.

Added 1 cup oregano
1 cup granulated garlic
1/2 cup salt and 1/2 cup sugar and 1/2 cup black pepper.

20 gallons at a time.

Speaking for myself only. Maranara is sauted garlic in olive oil and crushed tomatoes added with some fresh basil and a bit of salt and pepper. Very quick sauce and simple. That same maranara sauce with a splash of wine and and a bit of butter makes a great sauce for mussels and clams and seafood.

Maranara should be brothy and light.

I think the chain pizza places use a more cooked sauce that is thicker and sometimes bitter with herbs. And Americans are cheese and topping crazy while sometimes the crust and sauce suffers.

I'm rambling so I shut my face now :)
 
purina said:
^Which do you use on stuffed cabbage?
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Believe it or not :)

I use a plain canned tomato sauce mixed with a little dark brown sugar and a splash of apple cider vinegar. I prefer my stuffed cabbages have a sweet and sour sauce. A good pinch of ground cloves in there is nice as well. I mix ground beef and pork together and the clove is nice with the pork once everything mingles together. :drool:
 
Vannie said:
Believe it or not :)

I use a plain canned tomato sauce mixed with a little dark brown sugar and a splash of apple cider vinegar. I prefer my stuffed cabbages have a sweet and sour sauce. A good pinch of ground cloves in there is nice as well. I mix ground beef and pork together and the clove is nice with the pork once everything mingles together. :drool:
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I use tomato juice with a bit of tomato paste. I add flavor with some Italian sausage cut up in with the sauce.
 
Alistair said:
I use tomato juice with a bit of tomato paste. I add flavor with some Italian sausage cut up in with the sauce.
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Sounds good as well. ^ A lot of the Polish people in my area actually used Campbell's tomato soup left thick and bake them in the oven.

Oh God @ "maranara" :lol:
 
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