According to wikipedia–
Gourmet ( /ɡɔrˈmeɪ/) is a cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterised by elaborate preparations and presentations of large meals of small, often quite rich courses. The term and its associated practices are usually used positively to describe people of refined taste and passion.
I suppose calling our restaurant “Stinky’s” and offering gourmet food is sort of an oxymoron. Sort of like Jumbo Shrimp.
We aren’t a fancy “carpet joint”. We don’t sell you the “sizzle’, we sell you the meat. Our food takes longer to prepare than you would expect. Our “presentation” is a cup.
It’s all about the food, dude.
You won’t find a better meatball or chili in any takeout place or diner for 100 miles, guaranteed. (or I will buy your next meal)
There is no corporate “chain” restaurant that has a chance against our recipes and dedication. They certainly can’t match our prices. The corporate restaurants are nothing more than modern cafeterias doling out the same stuff day in and day out. Their menus don’t change. They can hire any unskilled monkey to man their grills. Some of their stuff has flavor, most of it due to cheese, fat and salt.
I like the soup one restaurant makes. When I get home from going there I can’t take my wedding ring off (salt content is too high)
Here’s some facts about us:
It takes over 6 hours to create a stinky’s meatball.
It takes almost 2 days (48 hours) to make a pot of our chili. After prep and cooking, we put it in the fridge overnight to let the flavors combine. (we see this extra 12 hours as part of the creation process- like “marinating” post cooking!)
We use triple filtered water in all of our recipes.
We sort and rinse and soak and drain most of our beans BY HAND.
It is far easier, cheaper, and faster to use a giant can of prepared beans. But we don’t want the additional sodium or chemicals used in the preservative process in our chili.
The chunks of beef in our “big texas red” are hand cut from large roasts and steaks.
Our “sunday gravy” with meatballs and braciole takes 8 hours to prepare.
We cannot hire just “anyone” to prepare these foods.
The counter people at other take out places have absolutely no experience in cooking, preparation or creating healthy or tasty food. The deliver you a product that was mass produced in some factory.
Food is life and should be good to eat.
We may have a flop now and then, we are human. We use recipes that have real ingredients and flavor. Some flavors aren’t what we are used to. I personally am not a mushroom fan. Some people don’t like beans, we will do our best to accomodate everyone’s ideas of what a good soup or stew should be.
Do you have a recipe that you think is the best? send it to us and we will try it. If we think it’s great, we’ll make a pot at the store and give you credit for it. “Your name here- chili..etc” of course we will invite you in to try our version of your recipe for free.
We have thousands of recipes we have used at home over the years. We will share them with you, a few recipes a week.
BY THE WAY- Salt is the cheapest of all the spices. We use it sparingly as it interrupts the other flavors and many older americans cannot have too much salt due to high blood pressure.
We ask that you “salt addicts” please feel free to taste our food before you dump salt and pepper on it. We are not stingy with the salt to save money, we want everyone to be able to enjoy our food.