You guys don't use Provimi Veal glace? There are some guys out there who make good "base" although I wouldn't call it base. It's real stock. More than Gourmet is one of them.
But yeah, I hate eating out. I hate ordering the "soup of the day" at family style places because I know it's chicken or beef base with vegetables and rice or some garbage soup that's been sitting around for ages. I hate ordering cream soup because I know half of the stuff out there is made with cream soup base.
The problem is when you make a lot of something, then people think they can waste it. You can have 15 gallons of veal stock in the cooler and the morning shift will decide that it's OK to use 5 gallons to make the day's soup or employee meal. Like it or not, some people who work in kitchens don't have a clue. They think you just dumped 25# of bones in a big pot and boiled it.
Same thing with turned vegetables or potatoes. You can stand there for four hours and turn 50# of carrots and the servers will pick up a handful and start munching on them like they're celery sticks or something.  |