Domino's Updating Recipes

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EatingTheRoad
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Re:Domino's Updating Recipes 2009/12/19 21:21:48 (permalink)
CCinNJ I'd love to see the results of that.
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EatingTheRoad
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Re:Domino's Updating Recipes 2009/12/19 21:28:17 (permalink)
Haha...I just checked to see akuban's first 2 posts (nice to see you here by the way Adam)...from nearly two year's ago:
http://www.roadfood.com/Forums/tm.aspx?m=356844

TJ Jackson

akubanOriginally posted by akuban

Really? Just looked up the schedule on the DD&D site and didn't see it on there at all.



Welcome to Roadfood.com, Adam, oh ye of SliceNY and A Hamburger Today :-)

About time you signed up here :-)

And btw....your sister is *still* the hottest interviewee on Grilled :-)


akuban

TJ Jackson: Yeah. I've never really signed up on food boards -- just lurked -- because I'm always really bad at coming back and checking up on discussions. Thanks for the welcome!

And now I'm guessing that you were "Anonymous" with the Grilled comments about my sister! Heh.

I'm still not seeing the White Manna info on DD&D site, but I'll take it on faith that sodawater43 has some super inside dope on it.


That's great Hope we see you around here again before 2012
post edited by EatingTheRoad - 2009/12/19 21:30:08
#32
MiamiDon
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Re:Domino's Updating Recipes 2009/12/19 21:39:36 (permalink)
Kewl, CC!  You go girl!  We want the definitive answer!
#33
CCinNJ
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Re:Domino's Updating Recipes 2009/12/19 22:36:20 (permalink)
They will document it for Facebook something or other. I will request a version. Yesterday I sat through a "put together the best diverse meal at the Newport Mall Food Court for $7.11 or less" project that kicked off winter break. At least they are not knocking over liquor stores....I guess.
#34
MikeS.
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Re:Domino's Updating Recipes 2009/12/20 00:31:37 (permalink)
Cosmos

Cardboard and ketchup were'nt working for them anymore?


LOL! My sentiments exactly.
#35
EatingTheRoad
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Re:Domino's Updating Recipes 2009/12/20 10:51:15 (permalink)
CCinNJ

They will document it for Facebook something or other. I will request a version. Yesterday I sat through a "put together the best diverse meal at the Newport Mall Food Court for $7.11 or less" project that kicked off winter break. At least they are not knocking over liquor stores....I guess.


Haha. What'd they come up with? Anything like this?
http://eatingtheroad.word...age-egg-surf-turf-mac/
#36
David_NYC
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Re:Domino's Updating Recipes 2009/12/20 15:21:30 (permalink)
Whenever a industrial pizza delivery chain mounts a publicity campaign, I go over to tipthepizzaguy.com to see what the delivery persons have to say about it. This news, only released December 16th, didn't get a lot of reaction from the drivers. One said they replaced black pepper with red pepper in the sauce. The change in the taste of the sauce was said to be noticeable. The garlic-and-herb solution applied to the crust is also noticed right away. Nobody seemed to detect a tremendous improvement in the cheese. Then, what kind of cheese are they using? From a USDA web site:

Section V. Naming of "Traditional" and Non-Traditional, Descriptively Labeled Pizza-Like Products

8. Q. When should real cheese and imitation/substitute and modified versions of standardized cheese be declared on non-traditional, pizza-like products?

A. The final rule stated that ingredients above two percent are characterizing ingredients. Consistent with the final rule, non-standardized products, including non-traditional pizza-like products, that highlight "cheese" or an imitation/substitute/modified cheese in the product name or on the principal display panel (PDP) must contain more than two percent real cheese for that cheese ingredient to be a characterizing ingredient. For descriptively named pizza products, cheese and imitation/substitute/modified versions of standardized cheese used at characterizing levels, i.e., above two percent, would be reflected as part of the product name. (Guidance on the common or usual names of cheese products is found in FDA standards of identity regulations (21 CFR § 130.10 and Part 133.

So, when they say "Shredded cheese made with 100% real mozzarella" they may have upped the amount of mozzarella in their "frozen pizza cheese."

Adam Kuban reported they apply the garlic-and-herb mixture to the crust. Sounds to me like a customer can ask that the solution be left off if they don't like it.

I'll try any pizza that claims to have a spicy sauce, because I'm looking for something to approximate Shakey's Pizza around here. But I don't know about "We're not talking about a slightly-altered version of our previous pizza. It's a completely new pizza reinvented from the crust up......"(from the press release).
#37
CCinNJ
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Re:Domino's Updating Recipes 2009/12/20 16:38:22 (permalink)
Domino's came up with a version with Brooklyn thrown in.
 
That version was declared good as far as any version Domino's could dream up.
 
So the question is what is the difference in both revamps? If the Brooklyn revamped version was good considering it is Domino's...what happened to shuffle the deck or to start deck chairs to shuffle again?  What happens to the Brooklyn version now? 
   
   
   
   
   
   
   
   
   
   
   
 

post edited by CCinNJ - 2009/12/20 16:42:53
#38
CCinNJ
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Re:Domino's Updating Recipes 2009/12/20 16:47:27 (permalink)
EatingTheRoad

CCinNJ

They will document it for Facebook something or other. I will request a version. Yesterday I sat through a "put together the best diverse meal at the Newport Mall Food Court for $7.11 or less" project that kicked off winter break. At least they are not knocking over liquor stores....I guess.


Haha. What'd they come up with? Anything like this?
http://eatingtheroad.wordpress.com/2009/12/12/will-they-build-it-mcdonalds-big-mcsausage-egg-surf-turf-mac/


The rules prohibited altering individual selections.  Build a meal or happy meal deal.
 
No Mc Disaster or Mc Scary construction.
post edited by CCinNJ - 2009/12/20 16:50:01
#39
EatingTheRoad
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Re:Domino's Updating Recipes 2009/12/20 17:14:01 (permalink)
What was the winner of the bunch?
#40
Russ Jackson
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Re:Domino's Updating Recipes 2009/12/20 17:15:55 (permalink)
I would rather eat the box my Troni's or Dewey's Pizza comes in than ever try a Domino's ever again. Buying from Little Caesers, Pizza Hut, Domino's, or any of the chain places should be illegal for any roadfood member. I think I will post a 10 Commandments of a Roadfooder...Russ
#41
CCinNJ
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Re:Domino's Updating Recipes 2009/12/20 17:27:16 (permalink)
EatingTheRoad

What was the winner of the bunch?

 
The essay portions have to be completed. They have pictures and will have to present a case. I cannot vote because my son participated and I think he did best by the short period of time between pictures and eating. Not a national chain in the bunch and his meal represented the globe with diverse selections. There is the matter of a challenge for him to be disqualified for using donated items because he explained his mission to each place visited and worked his way toward a few little bonus sample selections and sauces.
post edited by CCinNJ - 2009/12/20 17:28:21
#42
Eatallday
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Re:Domino's Updating Recipes 2009/12/20 22:11:15 (permalink)
sk bob

are they adding TASTE ?
real ingredients?
people that really care about the quality?
I don't even know why I'm responding to this because I don't eat this crap.
a frozen Tony's with extra cheese is better than Dominos.
Pizza Slut is better than Dominos when the only choice is a chain.
I'll use my usual response that always rings true;
you can put lipstick on a pig & its still a pig.


let's not go that far.  tony's used to be one of the best frozen pizzas, but now it has to be the worst on the planet.  i've never had "cheese" that bad.  good to see dominos is changing it up, they need to.
#43
EatingTheRoad
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Re:Domino's Updating Recipes 2009/12/21 14:09:14 (permalink)
Domino's just released a PR video showing why the decided to change everything...customers continued to mention their crust was like cardboard and their sauce like ketchup. I think it's cool that they're taking it head on at least.
http://www.youtube.com/watch?v=-Uho5woyQWg   
#44
Eatallday
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Re:Domino's Updating Recipes 2009/12/21 17:36:26 (permalink)
it looks promising, but why don't they just stick to straight up mozzerella?  is it because it's cheaper to use blends?  i don't like provolone, parmesean, cheddar, all that nonsense isn't good on a pizza, yet it's what you'll find in the majority of places. 
#45
marzsit
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Re:Domino's Updating Recipes 2009/12/22 05:42:02 (permalink)
Adjudicator

akuban

 
CCinNJ Wait. If Adam ordered  the new version like a mere mortal from dominos.com I wonder if they are carrying both the current version and new version. 
 

From what I learned from a Domino's rep, they're giving 12/27 as the date when ALL stores will be switched over. Many of them already were switched over, though, on the date this "news" broke. So I did order it like a mere mortal. Also: I think Once the store switches over, it's done. From what I understood, there's no overlap of recipes in a single Domino's location.

I was actually hoping to get an old recipe version and keep it to compare with the new one, but no such "luck."

 
Many have forgotten that Domino's changed their sauce AND crust recipe back in the early '80s.  That was the beginning of their demise.  They had an excellent high gluten, chewy crust and a somewhat spicy and tart sauce.  This newest change only shows that Domino's has again further degraded the concept of the original idea.  You should not fix something unless it is broken.

 i worked for domino's back in 1983-1985 and remember the changes very well.... the dough and sauce were made from scratch at a local commisary and delivered to the stores daily. the only things that came out of cans were the olives and the pineapple. the sausage was fresh and uncooked, as was the ground beef. the canadian bacon was real canadian bacon from canada..
 
 after mid 1984, the sauce came in cans, the sausage and beef came precooked and looked like rabbit turds.. the canadian bacon dissapeared and was replaced with chopped & pressed, sliced pork roll topping... business slowed down and we started to get lots of nasty phone calls from loyal customers...
#46
David_NYC
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Re:Domino's Updating Recipes 2009/12/22 12:40:28 (permalink)
EatingTheRoad

Domino's just released a PR video showing why the decided to change everything...customers continued to mention their crust was like cardboard and their sauce like ketchup. I think it's cool that they're taking it head on at least.

 
The URL given in the above post is no longer valid. I found this version posted a few hours ago:
http://www.youtube.com/watch?v=AH5R56jILag
 
After seeing this video, I changed my mind and don't think I will spend any money trying the new offering. Other than painting the crust with the garlic and herb mixture, they don't say if they changed the type(s) of flour they are using. They don't specify anything about the new cheese. Maybe they pulled a Subway and added some "stink" to the cheese so it smells better while it bakes. Eventually, all the Domino's could wind up smelling similar to a Subway, but with cheese rather than bread smell. Changing the taste of a sauce is not a big deal. But, did they use a better grade of tomatoes or total sauce quality?
 
They are having a special right now of two mediums for $5.99 each. It sounds like they are going to stay at about the same price point. Maybe all these changes will get a million people or so to try the new product for the curiousity factor. Or, it may increase sales to the people who are currently satisfied with the quality of Domino's pizza.  Sorry, but I've been burned too many times by FF chains with the their claims of "improved formulations". I'll pass.
#47
EatingTheRoad
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Re:Domino's Updating Recipes 2009/12/22 12:55:48 (permalink)
Yeah...they didn't change the crust recipe at all really, employees have have said that the only difference is they brush on the garlic herb now...so one could ask for it sans that if you wish I guess. The cheese is supposedly now 100% real mozzerella which just makes you wonder what it was previously...it also has "a hint of provolone"....I'm assuming a hint is a very very small amount. On the sauce they've been extremely vague and just continue to call it sweeter...which I don't know how you make their old sauce sweeter!?

That two medium for $12 promotion was meant to coincidence with this PR campaign, so yeah it will be running at least into January. I'm sure they will get an increase in sales but will it sustain, probably not. It at least makes me curious but after reading what others have said I don't think I'll even try it.
#48
CCinNJ
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Re:Domino's Updating Recipes 2009/12/22 13:24:39 (permalink)
From a marketing point that is a little brutal. If it was..."hey we fired every last person and they were escorted to their car" maybe but "oh...through our own faults" clappin' in a circle nonsense is a little funny in a Mad TV sorta way. They should sit down with Barbara Walters.
#49
NYPIzzaNut
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Re:Domino's Updating Recipes 2009/12/22 14:31:43 (permalink)
One of the sad things about Dominos is they give pizza a bad name and most that eat it regularly do not know that great pizza exists  and go about their lives in a state of perpetual ignorance, missing out on some of the best tasting food in the world.
#50
CCinNJ
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Re:Domino's Updating Recipes 2009/12/22 15:56:25 (permalink)
Why pity a person who does not know something because they like something they like?
 
Is that not like pity for a person that does not drive a BMW when they can easily afford it but is more than happy with their  station wagon with the faux wood because it fits the entire family and is green?
 
 
#51
NYPIzzaNut
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Re:Domino's Updating Recipes 2009/12/22 16:01:34 (permalink)
Great pizza is a heck of lot more important than a car. 

And everyone can afford pizza.
#52
CCinNJ
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Re:Domino's Updating Recipes 2009/12/22 16:10:25 (permalink)
You can't make people love and value what you do simply because you think it is so important. You can share the love of good pizza but you cannot force it on someone who likes loves or does not care about the pizza  of your liking.
post edited by CCinNJ - 2009/12/22 16:14:43
#53
David_NYC
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Re:Domino's Updating Recipes 2009/12/22 16:10:29 (permalink)
I'm monitoring the other board for comments from Domino's drivers and folks who actually make the pizzas. There does not appear to have been any training given on how to make the new formulations. Then, there is the issue of dough via crust. It is generally agreed they are painting the crust with a garlic and herb solution. However, no one actually came out and stated the dough was different. Presumably, the dough would "handle" differently.
#54
NYPIzzaNut
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Re:Domino's Updating Recipes 2009/12/22 16:14:41 (permalink)
I thought the love of great pizza was ingrained in birth in all humans.

It is just that most humans go through their lives knowing only chain pizza and do not know what they are missing.
#55
CCinNJ
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Re:Domino's Updating Recipes 2009/12/22 16:17:15 (permalink)
Ignorance is bliss and you cannot miss something you have never experienced.
 
If those ovens are the same things can only change so much.
#56
NYPIzzaNut
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Re:Domino's Updating Recipes 2009/12/22 16:26:22 (permalink)
Is all the pizza in Bayonne great or do you have to know where to go?
#57
CCinNJ
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Re:Domino's Updating Recipes 2009/12/22 16:28:54 (permalink)
My family tells me where to go.
#58
NYPIzzaNut
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Re:Domino's Updating Recipes 2009/12/22 16:32:59 (permalink)

#59
leethebard
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Re:Domino's Updating Recipes 2009/12/22 16:57:26 (permalink)
NYPIzzaNut

One of the sad things about Dominos is they give pizza a bad name and most that eat it regularly do not know that great pizza exists  and go about their lives in a state of perpetual ignorance, missing out on some of the best tasting food in the world.


AMEN...AMEN...AMEN......rid the world of waste...stamp out chain pizza!!!!!!!
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