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Outside of Asian stores, seafood is outrageously priced in this country, so it comes as no surprise that a budget-friendly seafood restaurant chain that prides itself on lobster dishes is suffering.
I can't remember the last time I've been to a red lobster. TBH everything there tastes like plastic to me. I think it's because they cook the seafood in plastic bags.
We've been a couple of times over the last year or so. It is not bad, but we're in the mountains of TN/NC, so no truly fresh seafood here.
In saying that, a lot of these chain restaurants are terrible. Red Lobster's saving grace is that there simply isn't anything else catering to that space. There's Bonefish Grill, but that's more upscale. Apparently it is not going to be enough to save them.
I can't remember the last time I've been to a red lobster. TBH everything there tastes like plastic to me. I think it's because they cook the seafood in plastic bags.
And then doused in butter.
It's not BAD, but not the greatest, and if they hike their prices to offset rising costs of everything, they'll enter Bonefish territory, and they can't compete.
I can't remember the last time I've been to a red lobster. TBH everything there tastes like plastic to me. I think it's because they cook the seafood in plastic bags.
Many of the best restaurants in the world cook seafood in plastic bags. Sous Vide is real.
Many of the best restaurants in the world cook seafood in plastic bags. Sous Vide is real.
Maybe I'm just sensitive to it. My in laws do vegetables steamed in a bag and it always taste funny to me as well. My sister in law did a turkey in a bag one Thanksgiving and I took one bite and pushed my plate back. Could be the higher steam heat versus Sous Vide is at a lower heat?
Maybe I'm just sensitive to it. My in laws do vegetables steamed in a bag and it always taste funny to me as well. My sister in law did a turkey in a bag one Thanksgiving and I took one bite and pushed my plate back. Could be the higher steam heat versus Sous Vide is at a lower heat?
That very well could be to both. Although, cooking many veggies Sous Vide requires high heat relative to proteins anyway.
Maybe I'm just sensitive to it. My in laws do vegetables steamed in a bag and it always taste funny to me as well. My sister in law did a turkey in a bag one Thanksgiving and I took one bite and pushed my plate back. Could be the higher steam heat versus Sous Vide is at a lower heat?
Did you know beforehand that the items were cooked in a bag? A good test is someone will cook something both ways and let you tell them which is which.
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