Subway Salads

Thursday, March 31st, 2011 at 9:54 pm 
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Subway salads credit cards
Subway salads option
I like Subway, as far as fast food chains go (and yes, despite what they would like to think, they are a fast food chain). I used to love to get Subway sandwiches, and then I went vegetarian. So then I loved to order Subway veggie wraps, but then I started eating gluten free. Now I eat Subway salads (although, don’t let these sentences mislead you, I don’t eat out that often; usually only with my fiance’s family, because they love to eat out). As much as I love salad, it does get a little old when the Subway salads are the only option on the menu that you can eat.
Subway salads options
The other frustration for me is the options for toppings for the Subway salads; they aren’t horrible or anything, but pretty much your options are the same as the options for sandwiches. I don’t know about you, but I like my salads way different than my sandwiches (not that I eat a lot of those anymore, but still). I mean, I like that Subway salads have options like mushrooms, peppers, and olives (although their olives taste Sysco to me, if you know what I mean), but what about an almond, orange, craisin salad with spinach leaves and a nice delicate vinaigrette to top it off? That would be one of the Subway salads I would love to chow down on!
Subway salads dressings
Which brings me to another point. I don’t like their salad dressing choices. Not one bit. I do realize, of course, that the choice of dressing for Subway salads is based on two things; what Sysco carries and what the American people like (which probably are synced on the Sysco end of things anyway). I, however, find most of their dressings either fatty and full of dairy to a disgusting degree (Ranch, I see you over there), or sweet without any real depth of flavor (yes, Italian, you are not getting away that easily). Even the balsamic vinaigrette tastes more like watered down French dressing (read, overly sweet and mostly tasteless).
What now Subway salads
I doubt that Subway will change their options just for me (assuming I ever do get around to filing a complaint/suggestion). It would be nice, but for now I guess I’ll just survive with the Subway salads as is. I’ve been doing it for a while now anyway, right?
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March 31st National Clam on the Half Shell Day

Tuesday, March 29th, 2011 at 12:21 am 
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National Clam on the Half Shell Day

If you love clams and love to add them to your menu you can check out the link below to find more information about this great holiday.

 

Clam Holiday

 

 

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Kobe Beef

Tuesday, February 8th, 2011 at 12:17 am 
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Kobe Beef Taste Testing

Kobe Beer Uniqueness

Kobe Beef is a rare form of beef from Japan.  Although America has made a name for corn fed beef and grass fed beef that have tremendous flavor, there is nothing compares to the incredible flavor and tenderness of Kobe Beef.  Kobe Beef are cows that are carefully chosen as calves and then raised almost in a nanny state of constant care and nurture.  These small calves are fed a precise diet that is designed to give them maximum health with ideal amount of fat which is where the best flavor is found in the highest quality cuts of beef.    The cows at an age when they are nearing the ideal weight for turning into beef are given massages to keep the muscle in an ideal condition.  They also have beer added to their diet and regularly consume this adult beverage to relax their system to prevent any kind of chemical or hormone build up in their system that would even slightly decrease the best flavor.   They use the most humane method possible to put the cows down so that even at the moment their life ends there is no sudden burst of adrenaline that would influence that great kobe beef flavor.   This awesome way of life sometimes makes me jealous and I wish that I could be reincarnated as a Kobe Beef cow.

Kobe Beef Value

Kobe Beef is priced at a level that is disproportionate to the cost of the same cut of beef at the supermarket or butcher.  You might expect to pay about ten to fifteen dollars for a really good burger at a restaurant or even twenty five dollars for an extraordinary hamburger, but to buy a Kobe Beef burger that might be about a quarter-pounder you can expect to pay more than one hundred dollars.   As you can imagine the amount of human labor and the cost of feed for raising Kobe Beef is so high that the cost to raise this beef is more than thirty times the cost of beef raised in the feed lots of America.

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