BobIwabuchiFan Posted September 12, 2012 Share Posted September 12, 2012 From my recollection, the recipe is as follows...you have to do the proportions via testing to get the proper mix as the recipe involve large qtys... - Need to find the most generic govt brand salad dressing...its not mayo or miracle whip, but rather generic salad dressing - Ground black pepper (strong stuff, not weak crap) - Milk to make it flow (I would think 2% would work) - Touch of salt for taste Again, don't go crazy on the salt, but be liberal with the pepper,,,Also, its not swiss cheese its white American The buns can be found at Hugos on the east side and the hot sauce is hot and thin, no chunks... shredded lettuce at Hugos as well and the white american is sold in slices in the cheese aisle... Good Luck.... BobIwabuchiFan 1 Quote Link to comment Share on other sites More sharing options...
Snake Posted September 12, 2012 Share Posted September 12, 2012 I agree. Go as generic as possible. Don't even try using Miracle Whip...too tangy. I've basically tried this same recipe and it gets pretty close. I used whole milk & LOTS of black pepper. Quote Link to comment Share on other sites More sharing options...
scpa0305 Posted September 12, 2012 Share Posted September 12, 2012 I agree. Go as generic as possible. Don't even try using Miracle Whip...too tangy. I've basically tried this same recipe and it gets pretty close. I used whole milk & LOTS of black pepper. GFG salad dressing maybe??? 1 Quote Link to comment Share on other sites More sharing options...
watchmaker49 Posted September 12, 2012 Share Posted September 12, 2012 GFG salad dressing maybe??? Sysco? GFG has not been around for years. But then who really cares since the only thing the white sauce is good on are grinders. Quote Link to comment Share on other sites More sharing options...
82SiouxGuy Posted September 12, 2012 Share Posted September 12, 2012 Sysco? GFG has not been around for years. But then who really cares since the only thing the white sauce is good on are grinders. GFG is part of US Foods. They still use the GFG Foodservice name as a division of US Foods, although they are trying to stress the US Foods name as much as possible. Quote Link to comment Share on other sites More sharing options...
sprig Posted September 12, 2012 Share Posted September 12, 2012 From my recollection, the recipe is as follows...you have to do the proportions via testing to get the proper mix as the recipe involve large qtys... - Need to find the most generic govt brand salad dressing...its not mayo or miracle whip, but rather generic salad dressing - Ground black pepper (strong stuff, not weak crap) - Milk to make it flow (I would think 2% would work) - Touch of salt for taste Again, don't go crazy on the salt, but be liberal with the pepper,,,Also, its not swiss cheese its white American The buns can be found at Hugos on the east side and the hot sauce is hot and thin, no chunks... shredded lettuce at Hugos as well and the white american is sold in slices in the cheese aisle... Good Luck.... BobIwabuchiFan Close, but you need white pepper as well, without it it's just not the same. Quote Link to comment Share on other sites More sharing options...
watchmaker49 Posted September 12, 2012 Share Posted September 12, 2012 GFG is part of US Foods. They still use the GFG Foodservice name as a division of US Foods, although they are trying to stress the US Foods name as much as possible. Another great family business taken over by corporate America. I wonder why they even keep the GFG part? Any insights on that 82? Quote Link to comment Share on other sites More sharing options...
UNDvince97-01 Posted September 12, 2012 Share Posted September 12, 2012 From my recollection, the recipe is as follows...you have to do the proportions via testing to get the proper mix as the recipe involve large qtys... - Need to find the most generic govt brand salad dressing...its not mayo or miracle whip, but rather generic salad dressing - Ground black pepper (strong stuff, not weak crap) - Milk to make it flow (I would think 2% would work) WHOLE MILK - Touch of salt for taste Again, don't go crazy on the salt, but be liberal with the pepper,,,Also, its not swiss cheese its white American The buns can be found at Hugos on the east side and the hot sauce is hot and thin, no chunks... shredded lettuce at Hugos as well and the white american is sold in slices in the cheese aisle... Good Luck.... BobIwabuchiFan Fixed it for ya.... Quote Link to comment Share on other sites More sharing options...
watchmaker49 Posted September 12, 2012 Share Posted September 12, 2012 From my recollection, the recipe is as follows...you have to do the proportions via testing to get the proper mix as the recipe involve large qtys... - Need to find the most generic govt brand salad dressing...its not mayo or miracle whip, but rather generic salad dressing - Ground black pepper (strong stuff, not weak crap) - Milk to make it flow (I would think 2% would work) - Touch of salt for taste Again, don't go crazy on the salt, but be liberal with the pepper,,,Also, its not swiss cheese its white American The buns can be found at Hugos on the east side and the hot sauce is hot and thin, no chunks... shredded lettuce at Hugos as well and the white american is sold in slices in the cheese aisle... Good Luck.... BobIwabuchiFan I wonder how half and half would work? Quote Link to comment Share on other sites More sharing options...
82SiouxGuy Posted September 12, 2012 Share Posted September 12, 2012 Another great family business taken over by corporate America. I wonder why they even keep the GFG part? Any insights on that 82? I haven't asked, but my guess is name recognition. A lot of restaurants have done business with them for many, many years. They had a pretty good hold on a lot of the business in the region for a long time. Sometimes it is good to keep that connection rather than just throw it away. But they have used the US Foods name more and more over the last couple of years. It might be a weaning process to get people used to doing business with the corporate office rather than the small local company. Quote Link to comment Share on other sites More sharing options...
willistonalum Posted September 12, 2012 Share Posted September 12, 2012 Anybody know the ingredients/recipe of the taco meat. Quote Link to comment Share on other sites More sharing options...
watchmaker49 Posted September 13, 2012 Share Posted September 13, 2012 I haven't asked, but my guess is name recognition. A lot of restaurants have done business with them for many, many years. They had a pretty good hold on a lot of the business in the region for a long time. Sometimes it is good to keep that connection rather than just throw it away. But they have used the US Foods name more and more over the last couple of years. It might be a weaning process to get people used to doing business with the corporate office rather than the small local company. That's what I was thinking. Like La Capana vs. Paradiso. Quote Link to comment Share on other sites More sharing options...
82SiouxGuy Posted September 13, 2012 Share Posted September 13, 2012 That's what I was thinking. Like La Capana vs. Paradiso. Pretty much the same thing. Why fix something if it isn't broke? Quote Link to comment Share on other sites More sharing options...
crb1 Posted September 13, 2012 Share Posted September 13, 2012 Close, but you need white pepper as well, without it it's just not the same. I used to work at the pepper and we never used white pepper but if you like it go ahead and add it. Quote Link to comment Share on other sites More sharing options...
crb1 Posted September 13, 2012 Share Posted September 13, 2012 From my recollection, the recipe is as follows...you have to do the proportions via testing to get the proper mix as the recipe involve large qtys... - Need to find the most generic govt brand salad dressing...its not mayo or miracle whip, but rather generic salad dressing - Ground black pepper (strong stuff, not weak crap) - Milk to make it flow (I would think 2% would work) - Touch of salt for taste Again, don't go crazy on the salt, but be liberal with the pepper,,,Also, its not swiss cheese its white American The buns can be found at Hugos on the east side and the hot sauce is hot and thin, no chunks... shredded lettuce at Hugos as well and the white american is sold in slices in the cheese aisle... Good Luck.... BobIwabuchiFan You have it my friend. That is pretty much the recipe. Quote Link to comment Share on other sites More sharing options...
GO_FIGHTING_SIOUX_GO Posted September 13, 2012 Share Posted September 13, 2012 Where does someone find the salami they use? That is tasty Quote Link to comment Share on other sites More sharing options...
watchmaker49 Posted September 13, 2012 Share Posted September 13, 2012 Where does someone find the salami they use? That is tasty Laddie's on 28th ave. 82siouxguy get the joke? Bu the way that is not salami it is summer sausage. Quote Link to comment Share on other sites More sharing options...
crb1 Posted September 13, 2012 Share Posted September 13, 2012 Laddie's on 28th ave. 82siouxguy get the joke? Bu the way that is not salami it is summer sausage. They may have changed but we always got it at Sam's Club Quote Link to comment Share on other sites More sharing options...
watchmaker49 Posted September 13, 2012 Share Posted September 13, 2012 They may have changed but we always got it at Sam's Club Before or after Laddie's was USDA certfied? Where did they get it before Sam's came to town? Would you agree that it is summer sausage and not salumi? Quote Link to comment Share on other sites More sharing options...
UNDBIZ Posted September 13, 2012 Share Posted September 13, 2012 how do they make the taco meat into a spreadable paste? Quote Link to comment Share on other sites More sharing options...
Snake Posted September 13, 2012 Share Posted September 13, 2012 how do they make the taco meat into a spreadable paste? Cook up a bit of instant oatmeal and add it to the burger. Quote Link to comment Share on other sites More sharing options...
sprig Posted September 13, 2012 Share Posted September 13, 2012 Where does someone find the salami they use? That is tasty The Esquire (was it Esquire?) article read L&M meats, wherever that is. Quote Link to comment Share on other sites More sharing options...
crb1 Posted September 13, 2012 Share Posted September 13, 2012 how do they make the taco meat into a spreadable paste? oatmeal Edit. I might add it is somewhat of a science. you have to find that right balance and obviously they have perfected it. Quote Link to comment Share on other sites More sharing options...
Snake Posted September 13, 2012 Share Posted September 13, 2012 oatmeal Edit. I might add it is somewhat of a science. you have to find that right balance and obviously they have perfected it. Make sure to use instant oats - they're "mushier" and blend into the meat better. Cook them before adding to the meat. Quote Link to comment Share on other sites More sharing options...
UNDBIZ Posted September 13, 2012 Share Posted September 13, 2012 Thanks, I'm gonna have to try this out. Hopefully it comes close to being almost like the real thing..... Quote Link to comment Share on other sites More sharing options...
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