145 replies to this topic

[Spicy]

winco salmon please????
where do you get one vanilla bean for two dollars?
no sauce?
electricity/gas?
time?
washing up?
stay at home thats fine -but the stuff your buying is not even close to restaurant quality?

I usually buy a large quantity from my direct source (about $2/bean). Most restaurants use Vanilla Extracts which is inexpensive.
Sauce is optional. A small piece of lemon woud do just fine.
Electricity/gas/time/washing up...Usually I don't add to the cost of producing meals at home.
Restaurant quality? Better than typical "restaurant quality" in Folsom including Scott's Seafood.
Wild Caught Salmon at Winco is almost as good quality as Whole Food or Nuggets (about $17-$21/LB). Costco: about $8/LB.
Fish served in restaurants is almost always farm raised which contain significantly more dioxins and other potentially cancer-causing pollutants.
Baby Sweet Carrots from Safeway $2.99 and Baby Broccolini from Trader Joes $2.39 are top quality vegetables that Express Gourmet and the majority of the restaurants can't offer.

The point I would like to make to a few folks who complained about the high cost of eating out is to cook at home---better food, better price.

Bon Appetit!

[mrdavex]

The point I would like to make to a few folks who complained about the high cost of eating out is to cook at home---better food, better price.

Bon Appetit!

To make creme brulee, dont' forget a one-time $50 fee for the most important tool!

I cook nearly all my meals at home and my menu is similar to what spicy describes, but I also love Express Gourmet. But with inexpensive home-cooked gourmet meals and excellent low-cost restauarants such as Express Gourmet and Goodfellas, why do people still go to Applebees?

[Spicy]

To make creme brulee, dont' forget a one-time $50 fee for the most important tool!

I cook nearly all my meals at home and my menu is similar to what spicy describes, but I also love Express Gourmet. But with inexpensive home-cooked gourmet meals and excellent low-cost restauarants such as Express Gourmet and Goodfellas, why do people still go to Applebees?

Most important tool? Perhaps you are referring to a torch?
To make Crème brûlée for a family of four, no torch is needed.

Thank you for your response.

[stacycam]

But with inexpensive home-cooked gourmet meals and excellent low-cost restauarants such as Express Gourmet and Goodfellas, why do people still go to Applebees?

...or Mimi's, Macaroni Grill, Chili's, Olive Garden, etc?

Good question. If anyone figures out the answer, let me know.

[mrdavex]

...or Mimi's, Macaroni Grill, Chili's, Olive Garden, etc?

Good question. If anyone figures out the answer, let me know.

No wonder why Americans are fat and broke at the same time.

And although one can caramelize a creme brulee in a broiler, it's just not as fun as with a Bernzomatic. It's more useful to have than, say, a fondue set.

[4thgenFolsomite]

No wonder why Americans are fat and broke at the same time.

And although one can caramelize a creme brulee in a broiler, it's just not as fun as with a Bernzomatic. It's more useful to have than, say, a fondue set.

and not to take this thread completely off topic, but how about adding a chocolate fountain to the less than useful category? who has room to store all these things? I often wonder what the Chinese who make these things for us must think of us?

[resident]

Their most expensive item is $9.99. Yes, you might spend a bit over $15 if you get a full slice of yummy cheesecake with your prime rib.

If that is a typical lunch for you, you will die if you eat it every day so it is good that it costs more than Subway. If you think getting all that for dinner for around $15 is too much, stick with Taco Bell.

I bet most of their business is lunch from Intel workers, not dinner.
For lunch, the prices are high, so people go "once in a while" and end up at Baja and Panda Express more often.
I am not even saying it is "overpriced," for what your get, it may just be the wrong foods for a lunch crowd. How many people want prime rib for lunch on a regular basis and are willing to pay for it?
The place seems empty during dinner hours and weekends.

[mrdavex]

I bet most of their business is lunch from Intel workers, not dinner.
For lunch, the prices are high, so people go "once in a while" and end up at Baja and Panda Express more often.
I am not even saying it is "overpriced," for what your get, it may just be the wrong foods for a lunch crowd. How many people want prime rib for lunch on a regular basis and are willing to pay for it?
The place seems empty during dinner hours and weekends.

They may do significant business in the dinnertime takout segment. For those that don't read Folsom Life newspaper, in this year's Best of Folsom contest, readers chose Express Gourmet as Best Takeout. They accept phone in orders and will carry it to your car should you park in the designated spaces in front.

FYI, readers chose Black Rooster as the best new Cafe/Restaurant in 2007.

[Pachanga Restaurant]

We are in fact NOT CLOSING but have closed temporarily to make a few changes to staff, menu, interior. We appreciate people's interest in the status of our business. We will reopen soon and hope that everyone will come by and check out the changes we have made.

To address some of the issues raising here, we do not have "personal issues" affecting our business. We are the typical story of a start up restaurant. We opened several months late due to construction delays and therefore started with less working capital than we had planned. We have suffered from equipment failures, employee theft as well as theft by customers and personnel turnover. We have been affected by the construction that has always been in close proximity to our restaurant (not that we complain about that because it will benefit us in the long run), parking and traffic flow issues and lower sales due to the slow down in the economy. All of these factors, as well as others, have depleted our resources. But we are determined to succeed. We have learned a great deal about the unique nature of the restaurant business over the last three years.

For the individual who said he saw the writing on the wall when the good chefs left, I'll say that it takes a lot more than cooking well to be a good chef. You have to know how to produce meals within budget and be able to contribute to the profitability of the restaurant. We experienced many cost overruns in both labor and food costs over the years. It is now our goal to find a true executive chef who can do both as well as help us grow the business.

We hope that the community will continue to be as supportive of us as they were when we first opened. We welcome positive, constructive feedback as we go through this transition. We plan to reopen better than ever.

Please continue to support the many great local independent restaurants in the area.

[4thgenFolsomite]

We are in fact NOT CLOSING but have closed temporarily to make a few changes to staff, menu, interior. We welcome positive, constructive feedback as we go through this transition. We plan to reopen better than ever.

Please continue to support the many great local independent restaurants in the area.

well, finally!! now we know the truth.

If I can offer some constructive feedback.....I like the menu, food, service, management, etc. The only problem I had was the space (including seating) being a little hard and cold. It seemed a little noisy in there too. I didn't go back after two lunches because I wanted something more comfortable. Maybe I should have requested a booth. Those are probably fine.

[Steve Heard]

We hope that the community will continue to be as supportive of us as they were when we first opened. We welcome positive, constructive feedback as we go through this transition. We plan to reopen better than ever.

Please continue to support the many great local independent restaurants in the area.

My wife and I do like to support the local independents, but we also expect good service and value in return.

For some constructive criticisms on Pachanga, I'd say this:

Plus: Good bartenders

Minuses: Don't expect a smile from many employees or management. I think that customers should be greeted and acknowledged immediately. That way, they feel welcome in your establishment. Management in particular should set the tone by smiling and greeting all guests.

I was there a couple of weeks ago, listening to the band, when 3 guys walked in. They stood at the front for a few moments. No one greeted them. They sat at a table, and after waiting for about 5 minutes, got up and left. I'd bet that happens all the time.