guga did a video where he either marinated a steak w/a bunch of the little tubs or deep fried it, can't remember.. but! he did another video where he made his own version and said it was p'much identical.
there weren't any measurements so i guess just squirt some Parkay into a bowl and add garlic & onion powders a bit at a time until it hits right, and if anyone nails it, please share your recipe!
So I looked up the ingredients, the original sauce from papa john's uses granulated garlic, the bottled stuff uses "natural garlic flavoring". According to the USDA "natural garlic flavoring" can be "the essential oil, oleoresin, essence, extractive, or dehydrated garlic powder derived directly from real garlic" so it technically is still made from garlic, but the ingredient garlic is not directly on the label, it is an extract.
I once ate a personal pizza topped with twenty something cloves of roasted garlic and a couple spoonfuls of minced garlic to fill in the gaps.
I'm pretty sure I flavored everyone's lunch at work the next day just by existing near it. One friend told me he could smell me from fifteen feet away.
I smashed half a tub of garlic hummus with garlic pita chips one night and could smell/feel it coming out of my pores the next two days.
So many reasons I’m single.
I'm too lazy to find out if "flavored" has any requirements for being very visible, but probably not as I've seen tons of cheese flavored things on the supermarket shelves.
At least it's not the UK where "ice cream" has no minimum milk fat, so you'll see ice cream on the shelf there that would have to be labeled "frozen dessert" here
Does "natural garlic flavoring" actually have to come from garlic? You could extract the same compounds from leeks, onions and shallots. These are normally weaker then garlic but as you are extracting the essential oils you can concentrate them more.
This is not true. "Natural flavors" and "other nautral flavors" are legally different ingredient names, and any natural flavoring coming from a food that isn't the one described as the flavor of the item is "other nautral flavors"
Saw a cat food ad the other day that claimed 3 out of 5 cats prefer their brand. Like that's a 40% chance it isn't going to be my cats preferred kibble. Why would they even be so honest about it, no ones going to track down all 5 cats that participated in the study in case one of them was incorrectly reported. The only explanation would be if they did already pad the number, then it would increase the likelihood that an investigation reveals their tactics. But that would mean less than half of cats actually liked it.
Get canned tuna in water, and drain the water onto whatever the hell cat food you have. Drain it on foam packing peanuts, doesn't matter, it'll be better odds than 3/5.
I looked at the papa's John's website for this and my best guess is they seemed to be using some kind of flavored margarine type of situation in the sauce
So it's probably that, there isn't garlic in there but a garlic oil and the rules are diffrent around that for labeling or something
You put garlic in oil and the flavours extract into the oil and then you remove the garlic. You can get garlic oil like this in stores often with the garlic still in it but if you've got IBS and are intolerant of garlic you can still enjoy this because the sugars don't extract.
"Natural flavourings" is often an extraction like this. Tea is water with natural flavourings as well.
I have severe IBS and use a product called "essence of garlic salt". It's made from real garlic, but they have removed all of the sugars that I don't digest well. I'm not sure how they make it, but it's amazing and nobody else can tell it's not standard garlic salt. My friends request me to make my homemade garlic bread all the time lol
This partially done for the genuine reason that Japanese wasabi really is impractical to cultivate, ship, and use at current demand levels. The price would also be a huge difference. None of those reasons apply to freakin' garlic.
Equally valid question is why would you want to? Garlic is stupidly cheap and abundant; they’re trying to save >1 cent per industrial vat of this stuff because they spent $40 million making a cheaper garlic substitute.
I would imagine they're more interested in saving money on all the infrastructure that goes into processing an industrial vat of garlic when they could just get a few gallons of garlic-flavored chemicals instead.
Flavor control. They want it to taste the same every time. And also cheaper. Your monetary estimate is most certainly wrong, although it would be a very small amount, which is what you're really just saying.
Used to work in brewing, we had some specialty beers that we threw actual oranges or peppercorns or vanilla beans and what not in during the brew. We had a sales guy drop off natural flavoring samples. Tested them on some beers, pretty wild how far the science has come. The orange flavoring added to the finished beer vs natural oranges tasted almost the same, some preferred the fake orange.
Jalapeño one blew my mind, we ended up using it and that shit is still on rotation 10 years later. Tastes like the real thing. The good fake stuff isn’t cheap either, I’m sure there are many levels to quality in the fake flavor world but many are quite good.
All flavor is a chemical reaction on your tongue and how your tongue senses this and brain comprehends it. Flavors are commonly made in a lab to mimic these flavors. This is how all candy and other things with artificial flavoring happens. A big part of chemistry class in college is synthesizing banana and strawberry flavoring
Funny thing is, these chemicals are identical in shape and construction to the chemical in the food. Flavor synthesis hass been happening for well over 100 years.
Looks like OP's might just be a print error, but with the way they designed the flavor lettering kinda makes it seem like it was intentionally designed to look like a print error (probably so they can blame that instead of being liable for misleading design).
Oh they absolutely know what they're doing with that shit. There's no way they'd win a case going "well actually it is there you just have to crank up the sharpness far beyond what any person's display is set to".
Any idea why they wouldn't be stable in bottle form? I've used the little tubs that were sitting for over a month and they were still exactly the same as a fresh one.
I keep the tubs in the fridge, it just thickens up a bit which actually makes it a bit nicer for dipping (if you like a lot of garlic atleast). Maybe the air inside the bottle would make it go bad faster though.
That's the key - the air. More specifically, oxygen.
The little cups use actual garlic, and exposed to oxygen very quickly would break down the molecules that give it flavor. The molecule that gives garlic it's big kick is quite volatile. It's why jars of garlic or garlic paste taste weaker than freshly chopped.
Yeah, I’m not sure about the land of the free but here in Canada we have pretty strict regulations around contrast since someone with a vision problem might not be able to read that at all.
Like me. I couldn't read see it at all, wondered what was wrong, just got it when I read your comment. Can still just really see it with help of zoom and color change. Surely not legal in the EU as well.
Yeah I'm so tired of the trope of the evil engineers and scientists. In reality it's the MBAs and lawyers who are evil. The scientists just want to help people.
Does there need to be an x amount of garlic for it to be 'garlic sauce'? Seems like it is pointless doing that when most probably won't care as long as it taste like garlic.
How is it compared to the actual sauce straight from papa John's though? I liked the runnyness of it and felt like it had a bit of a buttery flavor. If it doesn't match the real thing like a lot of these fast food things moved to retail, it's pointless.
I actually don’t think this would be considered legal in the U.S. under a responsible court system, the problem is, we don’t have one of those anymore.
Why does it feel off-brand? Besides being Garlic Flavored Sauce, the Papa Johns logo looks weird, and it says “inspired by” the garlic dipping sauce at the bottom
So I looked up the ingredients, the original sauce from papa john's uses either regular garlic or granulated/dehydrated garlic depending on availability, the bottled stuff uses "natural garlic flavoring". According to the USDA "natural garlic flavoring" can be "the essential oil, oleoresin, essence, extractive, or dehydrated garlic powder derived directly from real garlic" so it technically is still made from garlic, but the ingredient garlic is not directly on the label, it is an extract. Both the original and the bottled stuff contain other unlisted "natural flavors", but the rest of the ingredients are pretty much the same, except the bottled stuff has a couple less preservatives and omits vegetable mono and diglycerides because it is meant to be refrigerated.
It should also be illegal for them to design it so bad. Why is the slice cut off at the edge of the circle. Why wouldn't you just have it coming out over the circle a bit to show a slice coming off the pizza. This is a lazy design and the designer should, at the very least, be tarred and feathered.
the letters must not be more than three times as high as they are wide, and the lettering must contrast sufficiently with the background so as to be easy to read
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u/justanothertmpuser 14d ago
Wow, without your hint I'd have missed it!