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Old 06-07-2012, 09:32 PM   #11
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Quote:
Originally Posted by CharlieD View Post
...Tell that you have allergies and need to know what is in the sauce.
Restaurants are already on to this lie. They will ask, "What are you allergic to?"
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Old 06-08-2012, 10:54 AM   #12
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This is how I do mine (I do not use food coloring)

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Old 06-08-2012, 11:31 AM   #13
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CWS, I came up with that line after fiasco with trying to figure out the eggplant recipe, after I called them.

But, I bet Andy might be right. It really depends on the owner, the dish. But hey we have to try. In fact if Andy is right then Greg's idea of simply asking for ingredients would not work, they will not tell the ingredients.
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Old 06-08-2012, 11:55 AM   #14
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I've always received a satisfactory answer when asking about ingredients. To be clear, I was asking about the main ingredients, not requesting a detailed full list, definitely not requesting amounts or method.
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Old 06-08-2012, 02:17 PM   #15
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well, sometimes people want more than just main ingedients.
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Old 06-08-2012, 02:57 PM   #16
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Well good luck to them. I think it's rude to expect a restaurant to give you a cookbook style version of a full recipe, and I would be embarrassed to ask.

But yet... I have heard stories of people who successfully obtained recipes. If I were a restaurateur I would describe a recipe for customers in general terms and then politely tell them the details are a trade secret.
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Old 06-08-2012, 03:12 PM   #17
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Went to Pizzaria Uno for dinner one day and had a dish I really liked. It was a cajun style alfredo-ish dish with andouille and shrimp. I really liked it so I wrote to the company and asked for the recipe. They sent it to me within a couple of weeks.

Note: I had asked for the recipe at the restaurant but was told they didn't have the recipe, the sauce came in a jar from the central kitchens.
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Old 06-08-2012, 03:42 PM   #18
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Greg, I think you are taking this whole recipe issue too seriously. I have written to some famous French chef I've heard about on TV, well, e-mailed, for a recipe and guy responded with in few days. Cannot remember what it was, or when, it was good 10-15 years ago. In our day in age it is rude not to share the recipe, because somewhere, somehow, somebody has it and will post it on internet one way or the other. It is silly to assume for any restaurateur today that he/she/they can keep “a trade secret”. It will only push the customers away when restaurant refuses to share it. On the other hand I will be happy to go back to the restaurant that was kind enough to share it. The state and government secrets are in the open let alone some marinade eggplant. Really. By the same taken the people who come here and ask for recipes could be considered rude. Let them read what we have posted and if a recipe is not there yet let them seat and wait till one of us decides to share such recipe. I doubt there is even a single recipe today that is absolute secret, and if there is, I am sure there is a way to obtain it.
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Old 06-08-2012, 07:35 PM   #19
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American Test Kitchen has a doable recipe for BBQ pork ribs that is similar to to the one in the first and second video. But we all know the problem with that site. You can get their video and write it down though without sending in for a subscription. Which is so very annoying.
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Old 06-08-2012, 08:47 PM   #20
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Well I do have allergies and have asked what's in a sauce. Wish I had thought to do it when I wanted to know the recipe ingredients.
I agree, home cooks can try, but rarely is a recipe exactly duplicated at home. We go to a favorite steak place for steak even tho' some pretty good steaks have come off my stove and/or grill.
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