heces fecales? it's already in salami, cheese and cocaine. why not bread as well? i would not be surprised :devious:
- Thread starter sayanora
- Start date
Subway is open in Santiago
heces fecales? it's already in salami, cheese and cocaine. why not bread as well? i would not be surprised :devious:
Employee gratification
Back in 1997 watched a scene in a poor family casita in Sto. Dgo.
The father, obiously a subway employee with subway shirt came back from work.
Dumped the contents of a plastic bag over the table: Small slices of about 2 whole subs.
The 3 small kids happily enjoyed their meal. All with much routine and without talking or surprise, so I guess it was the daily dinner.
Not easy to survive in the jungle for both employer and employee.
Alexander
Back in 1997 watched a scene in a poor family casita in Sto. Dgo.
The father, obiously a subway employee with subway shirt came back from work.
Dumped the contents of a plastic bag over the table: Small slices of about 2 whole subs.
The 3 small kids happily enjoyed their meal. All with much routine and without talking or surprise, so I guess it was the daily dinner.
Not easy to survive in the jungle for both employer and employee.
Alexander
Can't beat the sub of the day on flat bread: $2.99 plus tax.
Except Friday's sub of the day: tuna, which is the only thing I dislike about Subway. Looks like vomit, regurgitated by a dog. TWICE. And regurgitated AGAIN!
SUBWAY seems to be a very easy franchise to get into. I'm not a fan myself, but I can see them working in the DR if they can maintain the supply lines.
Teen Handed Awesome Responsibility Of Closing Subway Alone | The Onion - America's Finest News Source
Teen Handed Awesome Responsibility Of Closing Subway Alone | The Onion - America's Finest News Source
Most Dominican breads are sawdust to me, I don't eat them. I think Playero in Sosua has decent bread, and Nacional has one bread in their bakery section that is ok. The wholewheat I had in Subway here was just like what they have in Canada - on the heavy/dense side and it tasted like proper bread to me. Definitely better than most DR breads, hopefully it stays that way.
I finally found some very good Dominican bread (Rolls).
Pan Lucky in Santiago has one called "Pan Mantequilla" 6 pack ($55 Pesos).
I like these rolls so much, I often eat a roll right out of the bag by itself.
I buy direct from the Pan Lucky store.
The package has a white sticker date on it, and the packages are usually in front racks.
Hint, look in the back racks, as when they have extra, the fresh ones are in back !!!!!
I think the fresh batch arrives in late afternoon.
I tried "Pan Mantequilla" from Bravo, no comparison to the great ones at Pan Lucky.
Always check the date stamps!
Pan Lucky in Santiago has one called "Pan Mantequilla" 6 pack ($55 Pesos).
I like these rolls so much, I often eat a roll right out of the bag by itself.
I buy direct from the Pan Lucky store.
The package has a white sticker date on it, and the packages are usually in front racks.
Hint, look in the back racks, as when they have extra, the fresh ones are in back !!!!!
I think the fresh batch arrives in late afternoon.
I tried "Pan Mantequilla" from Bravo, no comparison to the great ones at Pan Lucky.
Always check the date stamps!
SD Subway was only slightly different than the chains in Canada. The main difference I noticed was that they didn't have the usual "sub sauce" or whatever. Their version was called something else but tasted decent. They also didn't have the shredded cheese, only the processed orange and white slices. I don't remember seeing soup or chili on the menu either, just salads. Overall I thought it was very good though. How long has that one been open?
JD, Everytime I read something like this.....................
I sure am glad I know how to cook..............
B in Santiago
I sure am glad I know how to cook..............
B in Santiago
A place like SUBWAY would be importing frozen par-cooked bread and then finishing them in the ovens. There is a sourness to par-baked bread that's a deal breaker for me and very often there's a ton of weird chemicals as dough conditioners. Bromine is a very common additive to flour in the US and it's banned in most of the civilized world. In the last year or so, I've started using *professional* flour for my baking and it's made a world of difference. I now use a high gluten flour with malted barley flour as one of its ingredients. I go through about 50 pounds a year at home.
Excellent book on bread baking. Ten basic recipes and the rest is technique and theory.
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home by Ciril Hitz | Barnes & Noble
If only SUBWAY took bread as seriously as this guy:
Zen and the art of baguette - YouTube
Excellent book on bread baking. Ten basic recipes and the rest is technique and theory.
Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home by Ciril Hitz | Barnes & Noble
If only SUBWAY took bread as seriously as this guy:
Zen and the art of baguette - YouTube
I learned a long time ago. Diners like IHOP is good for sandwiches breakfast items, and pancakes.