This last week we began to notice that our white gravy mixes were seriously breaking down at a rapid rate as they sat at temperature on the steamtable! How frustrating! Out of curiousity, I phoned the water treatment plant and asked if there was any chemical that they had or had not put into the water lately, that may be affecting it's quality. "Yes, they had recently used Lime" for some reason. So we took some good old well water from our house to the restaurant & tried it and viola, we once again have quality gravy that doesn't breakdown in a half hour! Has anyone else experienced this and do you have any feedback for us, because we certainly don't want to haul water in every day!

I make cream gravy with all milk and no water.  It makes much better cream gravy.

Y

My glass is not half empty or half full; the glass is just too big.

That's crazy why would they add lime to the water? Good call on calling them up to solve that one quickly, they put some crazy crap in our water these days

Grat and the Restaurant Clique

Quote (original post by: Effektz)

They were out of lemon,

Y

My glass is not half empty or half full; the glass is just too big.

Um

Clean the pipes....better than a main water line break.....

Can you get on an email list for when the lime the system?

Food Write
The Responsible Serving of Alcoholic Beverages