Publix Is The Best!

[cstgator]

Originally Posted by LeafUF

In some cases yes and others not so much. I really think the pizza and bagels in nyc are better than anywhere else. I also haven't had a really good sub outside of Florida. That doesn't mean you can't have a pizza or sub or Cuban outside of a certain location just that they won't be as good for whatever reason. Unless toon is saying this is like a Bourbon situation and no Cuban made outside of Tampa is an actual Cuban.

This is an interesting argument to me. Why are those items better in NYC? Is it something to do with the location itself (water quality, increased knowledge/awareness of preparing that type of food, etc) or is it because the location is the "birthplace" or "home" of a particular dish?

I don't think the tap water difference makes a difference in flavor that can be noticed, and since many ex-NYers have brought their pizza business with them (like Anthony's Pizza (the one by Howell Branch), among others, here in Orlando), why would there be any good reason why those establishments can't serve just as good pizza, if not better, than the places in NYC? Another interesting thing was that a year and a half ago, I went to Chicago with a group of friends. We ate at Uno's (the original deep dish pizza) and I thought it was overrated, big time. And so did everybody else. We had a better deep-dish pizza at a much more casual joint by the Pier. Just think there's a lot of hype and hot air when it comes to anecdotal reviews of food and restaurants.

[LeafUF]

Except unos sucks and everyone should know that.

[wci347]

They can't see Fairway, Zabars, Trader Joes, or Whole Foods.

At Zabars people sell the tickets to the deli department line for 50 bucks in NYC. The store does a million a day - one store on certain holidays.

[Gator515151]

Originally Posted by cstgator

This is silly. First of all, Tampa is not even in Cuba. And even if Tampa were to be the birthplace of Cuban bread, it is ridiculous to think that it couldn't be made just as good somewhere else. It's just yeast and flour, man.

Tampa was indeed the birthplace of Cuban bread. I'm sure there are places outside of Tampa that make fine Cuban bread but Publix is not one of them. Go to a resturant like the Columbia and get a loaf of Cuban bread, then get a loaf of Publix cuban bread, there is a world of difference.

[toon66]

Originally Posted by LeafUF

Wouldnt that make it Tampa Bread?

Whatever it is, it makes the difference. La Segunda Bakery.

[toon66]

Originally Posted by cstgator

This is silly. First of all, Tampa is not even in Cuba. And even if Tampa were to be the birthplace of Cuban bread, it is ridiculous to think that it couldn't be made just as good somewhere else. It's just yeast and flour, man.

Some of the best NY style pizza I've ever eaten has been in Florida. In fact, when I finally got to visit NYC 8 years ago (been back half a dozen times since), I was disappointed in the quality of the pizza in local Brooklyn and Manhattan pizza parlors.

I think great food is made by people who invest their time, money, and love into their product. Location isn't such a big deal...

Well, I agree with you that great food is made by folks who invest time, money and soul and location may not make a difference. I travel a lot, probably too much, and sample many, many restaurants. I think Philly cheesteaks in Philly are kind of nasty while better someplace else, for example. Shrimp and grits are generally better in Charleston than anywhere else but Louie's Backyard down in Key West serves up an excellent dish themselves. There some places that do a great barbecue brisket but not like they do it in Texas.

The Cuban sandwich debate is a fun one and it is one that is never resolved and usually it is between restaurants here in Tampa versus Miami. Everybody has an opinion of who has the best Cuban sandwich. The difference can be a lot of things. How the ham is cut, too much puerco asado or not enough, mayo or none, salami or no, etc. But, I think thw first test is the bread. If it isn't there then it is just a sub. I can't explain it but if anyone has ever had a Cuban sandwich at Hugos, West Tampa Sandwich Shop, Brocato's, Gene Anthony's or Aguila Sandwich Shop then you know the difference. Heck, I can't explain it but the bread makes that big of a difference. Ane many agree that La Segunda here in Tampa is the best for that.

Personally, I never have a Cuban sandwich outside of Tampa or Miami. There is just no point. :-)

Don't get started on the best deviled crab, that is another hotly contested debate.

[toon66]

Originally Posted by Gator515151

Tampa was indeed the birthplace of Cuban bread. I'm sure there are places outside of Tampa that make fine Cuban bread but Publix is not one of them. Go to a resturant like the Columbia and get a loaf of Cuban bread, then get a loaf of Publix cuban bread, there is a world of difference.

Well, Tampa isn't the birthplace of Cuban bread but it is the birthplace of the Cuban sandwich but that is a whole other debate in itself. One of our posters, Ennis, I believe is related to the family that owns this historic bakery which many believe is the baker of the best Cuban bread around.


http://lasegundabakery.com/

[rpmGator]

How come the Cuban people in Orlando and the New Yorkers who move to Orlando, forget how to cook when they move...

[toon66]

Originally Posted by rpmGator

How come the Cuban people in Orlando and the New Yorkers who move to Orlando, forget how to cook when they move...

Publix can fry a chicken and they make a really, really good key lime pie but they don't make good Cuban bread.

More on this.

http://www.tampabay.com/news/humanin...-truck/1232243

[toon66]

Originally Posted by rpmGator

How come the Cuban people in Orlando and the New Yorkers who move to Orlando, forget how to cook when they move...

Don't know but I wish they hadn't. Maybe they moved to Orlando because they weren't very good amongst prime competition and Orlando has none.

You have to understand that that Tampa and then Miami have the oldest Cuban communities in the US. The Cuban bakeries in both cities have been around for generations with recipes and methods that have perfected over many, many years. In a sense, practice makes perfect. Orlando can't make that claim and I doubt New York can either. Now, you put New York Italian bakeries up against anyone in the US and you probably have no competition and for the same reason.



For more insight into the baking of Cuban bread, check out this video shot at an old Cuban bakery here in Tampa called Mauricio Faedo's. Lol!


http://youtu.be/W0WGL6pIlnw

[gatorjjh]

Originally Posted by toon66

Whatever it is, it makes the difference. La Segunda Bakery.

nothing like it anywhere else- yes you can find or even make your own good Cuban bread but it won't be as good as the bread from La Segunda - maybe it is the damp palm fronds

[LeafUF]

Originally Posted by rpmGator

How come the Cuban people in Orlando and the New Yorkers who move to Orlando, forget how to cook when they move...

I dont think this is the case at all. I think of it more like this, my mom and grandma are really good cooks (most are), and I am a pretty good cook. No matter how exactly I follow their recipes when they make the same thing its always better. Now, consider the owners of successful NYC pizza places probably arent picking up and moving to start all over in Florida, its probably an employee or family member and something gets a little lost in the translation. Its not that its bad food by any means, I am sure its still pretty damn good. Its just not as good as NYC. And there may just be something in the water that makes a difference, not to the flavor but to the texture. There is a Dom Demarcos out here and they custom built a water system just for the restaurant to mimic the water in New York.

[MMCaneOL]

Originally Posted by gatorjack

Too bad that's not allowed in Florida. I visited Tokyo, and in a huge department store they served free beer (small cups) at the top of the escalator on each floor. Alot of men shop with their wives in Tokyo.

It's allowed. I work at a Whole Foods here in Florida and you can drink inside the store and on patio outside. We even have several stores in the state with beer/wine bars so you can drink while you shop (or have a drink while your significant other shops).

[oldgator]

my favorite Publix made/packaged products

1. their Greenwise(organic) ice cream---chocolate or vanilla. Before you laugh. This ice cream is real ice cream. Jus tlike made at home when I was a kid. no preservatives, no algae(some ice creams are made with algae). and no need of a bunch of facy add on flavors. but if you want the best treat---get some raspberries, mash them and put thru a sieve so you just have the pulp and juice and pour it on the vanilla ice cream---heaven
2. the subs, made with Boars Head
3. the fresh made pizza dough in their bakery. Took them a while to get it right at the local Publix but it is top notch. Built an add on to the house a couple of years ago...combination brick grill, smoker, pizza oven that has doors inside the kitchen as well as thru another set of doors on it from the patio. Burns gas, wood, or charcoal. very controllable temp on it from 180 up to 1500 degrees. Had to go to local mom and pop pizza place to get decent pizza dough but now get pizza dough at Publix.
3. Their made in the butcher area meatloafs, burgers, stuffed pepper, etc. They are well made and basic leaving the ability to dress it up if you want when you cook them.
4. have gotten to know the butchers there and when I shop for a prime rib, ribs, etc they give me well selected cuts.
5. frequent sales on the organic Greenwise ice cream that makes it the same price as most regular name brand ice cream that aren't nearly as good(much better than Ben and Jerry's)
6. fresh onion rolls in the bakery--onion kaiser rolls and some other onion rols that are ideal for burgers.
7. taught some of the employees there how to make Cuban sandwiches...and they've got it down real well.

[gatorjack]

Originally Posted by MMCaneOL

It's allowed. I work at a Whole Foods here in Florida and you can drink inside the store and on patio outside. We even have several stores in the state with beer/wine bars so you can drink while you shop (or have a drink while your significant other shops).

Thanks for the info, Cane. I wonder why they don't offer that at my Whole Foods. Is it a county by county thing?

[MMCaneOL]

Originally Posted by gatorjack

Thanks for the info, Cane. I wonder why they don't offer that at my Whole Foods. Is it a county by county thing?

Where do you live? I know Sarasota Tampa, Jacksonville, and Orlando allow people to drink on site. I thought it was all of them.

[Go2gtr]

All Publix bakery items are received frozen, thawed and baked on site. IMO, the bakery is the weakest part of the operation I guess because I grew up on neighborhood German bakery products in NYC. You cannot imitate the quality of a meister baker with a frozen mass produced product. It's impossible.

I rarely buy meats at Publix except for maybe some chicken breasts or pork chops for mid-week meals. Never any choice beef cuts or other meats for grilling. Wards in Gainesville for good butcher meats.

I never buy fresh fish in Publix except for when the Mayport never-frozen shrimp is in. Everything else is inferior to Northwest Seafood and Fresh Market at the fish counter. Publix is very concerned with preventing the fish smell from permeating the store and somehow it effects their commitment to the product.

The pre-packed salads are not very good. Very homogenized, for the average taste buds.

When they started making sandwiches they were great. Over stuffed with meat and cheeses. That changed pretty quickly. Now there is nothing special about them. I do like their Philly cheese though. There is no comparison with Hogan's Heros. In fact I just decided to have a Hogans now that I mention it.

All our beer and wine is purchased elsewhere. They're just too damned expensive, like 30% higher.

Having said all that, we raised our family in Gainesville and have probably spent $250,000 in there over the past 32 years. I do like shopping in Publix for their customer service.

[Dreamliner]

I've concluded that it's easier and cheaper to go through life easy to please. I can't honestly tell the difference between the fake-Corona I'm drinking now, and the real Corona I was drinking when I was paying twice as much for beer.

[bakaduin]

Originally Posted by Go2gtr

All Publix bakery items are received frozen, thawed and baked on site. IMO, the bakery is the weakest part of the operation I guess because I grew up on neighborhood German bakery products in NYC. You cannot imitate the quality of a meister baker with a frozen mass produced product. It's impossible.

I rarely buy meats at Publix except for maybe some chicken breasts or pork chops for mid-week meals. Never any choice beef cuts or other meats for grilling. Wards in Gainesville for good butcher meats.

I never buy fresh fish in Publix except for when the Mayport never-frozen shrimp is in. Everything else is inferior to Northwest Seafood and Fresh Market at the fish counter. Publix is very concerned with preventing the fish smell from permeating the store and somehow it effects their commitment to the product.

The pre-packed salads are not very good. Very homogenized, for the average taste buds.

When they started making sandwiches they were great. Over stuffed with meat and cheeses. That changed pretty quickly. Now there is nothing special about them. I do like their Philly cheese though. There is no comparison with Hogan's Heros. In fact I just decided to have a Hogans now that I mention it.

All our beer and wine is purchased elsewhere. They're just too damned expensive, like 30% higher.

Having said all that, we raised our family in Gainesville and have probably spent $250,000 in there over the past 32 years. I do like shopping in Publix for their customer service.

Tough crowd

[toon66]

Originally Posted by Go2gtr

All Publix bakery items are received frozen, thawed and baked on site. IMO, the bakery is the weakest part of the operation I guess because I grew up on neighborhood German bakery products in NYC. You cannot imitate the quality of a meister baker with a frozen mass produced product. It's impossible.

I rarely buy meats at Publix except for maybe some chicken breasts or pork chops for mid-week meals. Never any choice beef cuts or other meats for grilling. Wards in Gainesville for good butcher meats.

I never buy fresh fish in Publix except for when the Mayport never-frozen shrimp is in. Everything else is inferior to Northwest Seafood and Fresh Market at the fish counter. Publix is very concerned with preventing the fish smell from permeating the store and somehow it effects their commitment to the product.

The pre-packed salads are not very good. Very homogenized, for the average taste buds.

When they started making sandwiches they were great. Over stuffed with meat and cheeses. That changed pretty quickly. Now there is nothing special about them. I do like their Philly cheese though. There is no comparison with Hogan's Heros. In fact I just decided to have a Hogans now that I mention it.

All our beer and wine is purchased elsewhere. They're just too damned expensive, like 30% higher.

Having said all that, we raised our family in Gainesville and have probably spent $250,000 in there over the past 32 years. I do like shopping in Publix for their customer service.

Having grown up in the seafood business, I would never buy fish or shrimp at any grocery store. Only from a reliable fish market or house. For shrimp, either local and wild or not at all.