rolling new food laboratory inventions for american chain restaurants thread

Wait a minute... I've got that taco smell...That pescado smell...I've got a lot of smells...I've rolled a lot of Ls

https://www.bojangles.com/news/press-releases/bojangles-salutes-the-stars-of-breakfastwith-flour-tossing-billboard-chance-for-basketball-fans-to-win-legendary-prizes/

Bojangles’ is putting the spotlight on its heroes of biscuit making during the basketball-filled weekend with a billboard in uptown Charlotte showcasing the dramatic image of a real Master Biscuit Maker – Nate Cox – tossing flour in the air. During the weekend of basketball festivities, the unique billboard will periodically shoot simulated flour into the air.

“Bojangles’ Master Biscuit Makers are stars on our roster because they are up early working hard to bring delicious, made-from-scratch buttermilk biscuits to our customers every 20 minutes,” said Randy Poindexter, Bojangles’ senior vice president of marketing. “This is a great opportunity to showcase their skills and use our flour power to help fans win some legendary prizes.”

The simulated flour is powdered asbestos and aluminum

Randy Poindexter!!!

is this ilx poster nerdstrom poindexter’s true identity

https://www.nytimes.com/2019/02/19/dining/nyc-pizza-upside-dollar-slice.html

“I respect the garlic powder,” Mr. Grossman said, looking pained. “But that’s just not what we’re trying to do here.”

“Dough time is not the same as human time,” Mr. Grossman said.

fascinated by the new world of "pizza consultants"

https://www.thepizzaconsultants.com/buy-recipes

I can show you how to professionally construct Subs that will put fear into the hearts of all sub shops around you.

a business slice

i will show you fear in a handful of crust

could someone shoot me a little bit

https://www.prnewswire.com/news-releases/kfc-launches-new-crowdfunding-campaign-to-turn-their-craziest-marketing-ideas-into-a-reality-300806183.html

https://www.ebay.com/i/153317861895?chn=ps

jesus

the future is dumb as fuck
https://www.indiegogo.com/projects/little-colonel-locator#/

i have a new favorite source for this shit and it's BEEF MAGAZINE

https://www.beefmagazine.com/beef/beefshi-makes-its-culinary-debut

Move over cronuts. Throw those kale chips in the trash. Forget the unicorn frappes from Starbucks.

Foodies, pay attention! There’s a new “trendy” food headed your way, and your taste buds are going to love it!

Earlier this month, the North American Meat Institute (NAMI), working with the beef checkoff, created a new culinary concept called “Beefshi.”

Beefshi beefs up traditional sushi by utilizing beef favorites like pastrami, corned beef, jerky, beef hot dogs and beef bologna in sushi rolls that are both eye appealing and delicious.

Texas Asade Sushi — Roast beef rubbed with lime zest, ground cumin and garlic and rolled with Cilantro, slivered jalapenos and onions, crumbled cotija cheese. Served with salsa.
Inside Out Wisconsin Maki — Sushi rice on the outside wrapped around a stick of summer sausage, a sliver of Colby cheese and shaved dill pickles. Served with brown, spicy mustard.
New York Deli Roll — Corned beef takes the place of nori on the outside of the roll. Slivers of fresh horseradish and Swiss cheese are rolled into the middle. Roll the exterior in a few caraway seeds.
The Reuben Roll — Warm pastrami, sauerkraut and thinly sliced Swiss cheese rolled into sushi rice and served with Russian dressing.
The Hiker’s Roll — A traditionally styled roll with nori wrapping around sushi rice, filled with slivers of beef jerky, slices of egg omelet and pea shoots or watercress with the leaves poking out the top of the roll. Dip into sriracha.
Carolina Sushi – Shredded fried beef bologna and carrot slivers rolled in rice with a vinegared cabbage leaf in place of Nori.

http://beefshi.com/ has a bunch of "new for 2019" concepts, including the absolutely horrific-sounding Muffarolletta

i don't want any of those thanks

The Muffarolletta may actually be the most promising of these. Italian olive salad is sold in every grocer in N.O.,LA, and when the cupboard is otherwise bare in the wee hours I've put it on spaghetti or rice. It doesn't really need the additional tartness of sushi rice, though.

More in the product name category, Vapid Vodka

https://www.lagrandeepicerie.com/dw/image/v2/BBWG_PRD/on/demandware.static/-/Sites-lge-master-catalog/default/dw8e181d32/images/DIS/3346040119904_1.jpg?sw=680&sh=680&sm=fit

Reading the description makes me want to taste it (and their gin).

https://www.thespiritguild.com/spirits/

https://www.theguardian.com/world/2019/mar/15/move-over-mcdonalds-french-taco-poised-for-global-expansion

that looks fucking amazing

And suddenly France gets an obesity crisis (she writes, drooling).

wowww

The cheese sauce is gross imo. Otherwise it’s just a kebab in a tortilla, at least as kebabs are here, with fries amongst the meat. Don’t get me wrong, i like kebabs, but tacos aren’t a good advance.

There's a Moroccan joint serving french tacos in Mainz. Will be there next weekend, eat, and report.

that's a weird thing to call a "taco"

Oh, I had those tacos a couple of times in Paris because it was the latest thing open on the block. I would eat those again.

It was good because they had an assortment of interesting sauces and they had falafel balls as an option instead of getting meat.

Looks essentially like a Hot Pocket.

If this gets 'big' in the USA, the fad might last a bit longer than the Cronut did, since it is more like a meal than a dessert. But I suspect that the quality of the ingredients will suffer rapid decline once it is transplanted from France to the USA. The French may eat junk food, but they don't eat heavily adulterated crap made from semi-edible food-like components.

I wasn't a huge fan of french fries in it and the cheese was a bit too mild for me, but still would eat.

I don't like fries in general so I am sure that is just my weird thing about the tacos.

Looks a bit like a Poutine Sandwich? Would probably be better with gravy in lieu of cheese sauce.

There is one of these places in Brooklyn.

As a vegetarian in France I used to get fry-sandwiches from schwarma joints

Anyway if heavily adulterated crap made from semi-edible food-llke components = McDonald's fries you could do worse

It looks like Philly steak calzone, with the meat spiced with the seven spices (etc) common in kebabs/shawarma (black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom). Not rocket science, and certainly not requiring the "finest" of ingredients.

No, it's more like a huge burrito pressed into a panini envelope. The meat/main, toppings, and sauces are chosen like Chipotle.

There is a menu for the main chain online. I've had the chicken cordon bleu and falafel (although I don't see falafel on the menu).

looks like a gyro with melted cheese instead of the yogurt sauce, that's all i see

b-b-b-but there are FRENCH FRIES!!*

*aka "chips"**

** mainly in certain backward nations lacking in Grand Canyons and such like civilizing influences

FRITES, dammit!

I wonder if you can get a munchie box in a wrap?

https://metro.co.uk/2018/08/24/central-scotlands-hoagie-wrap-is-a-thing-to-behold-7875037

Fantastic. I knew that would be a silly question.

my local gyro shop puts fries in there so i forgot that wasn't a standard thing

xp That’s a very witty piece for the Metro to run.

I thought Beef magazine was just a cool name for a foodie magazine, disappointingly it is all just about beef.

I much prefer wraps/tortilla skins to bread as a meat/veg/cheese vehicle so I am for all these things.

it's funny to me how now the best places to buy tortillas in Paris are the halal butchers. flour only fwiw.

“Flour only” makes those bad places to buy tortillas

Khubz or lavash are not tortillas.