If I canned tomatoes into 1 gallon jars, that would be about 8 pounds per jar. 10 tons would be about 2,500 jars. Just of tomato sauce. Where is this operation done and stored? Remember that he said he does this with all his ingredients. Fresh Ingredients all have narrow windows of crop harvesting. This canning would go on all year long. Does the kitchen at Comet can stuff while shows are going on? where are the fresh ingredients stored while the canning is happening? It would take a pretty big kitchen working around the clock to do that quantity before it went bad.
I appreciate your skepticism, however, my point is that there should be a picture of a rather huge room full of jars, not cans, and a kitchen fully staffed running around the clock to handle the various ingredients and the slow process of canning. I haven't seen that. Up vote for you, though.
From the article:
Like Pastan, James Alefantis, owner of Comet Ping Pong in D.C., doesn't build his pizza sauce with DOP San Marzanos. For seven years, he has been buying late-harvest tomatoes from Toigo Orchards in Shippensburg, Pa., and canning them at nearby Stello Foods for use at Comet. Last year, Alefantis estimates, he bought 12 tons of Toigo tomatoes, which Stello turned into sauce and canned before trucking the jars to the basement at Buck's Fishing & Camping, Alefantis' other restaurant nearby.
So, some of my questions answered. He speaks of a basement that is not Comets.
So, I was wrong.
SimonBarrow was right.
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GrislyAddams ago
If I canned tomatoes into 1 gallon jars, that would be about 8 pounds per jar. 10 tons would be about 2,500 jars. Just of tomato sauce. Where is this operation done and stored? Remember that he said he does this with all his ingredients. Fresh Ingredients all have narrow windows of crop harvesting. This canning would go on all year long. Does the kitchen at Comet can stuff while shows are going on? where are the fresh ingredients stored while the canning is happening? It would take a pretty big kitchen working around the clock to do that quantity before it went bad.
SIMONBARROW ago
The answers to all these questions have already been posted elsewhere in this thread.
GrislyAddams ago
I appreciate your skepticism, however, my point is that there should be a picture of a rather huge room full of jars, not cans, and a kitchen fully staffed running around the clock to handle the various ingredients and the slow process of canning. I haven't seen that. Up vote for you, though.
GrislyAddams ago
From the article: Like Pastan, James Alefantis, owner of Comet Ping Pong in D.C., doesn't build his pizza sauce with DOP San Marzanos. For seven years, he has been buying late-harvest tomatoes from Toigo Orchards in Shippensburg, Pa., and canning them at nearby Stello Foods for use at Comet. Last year, Alefantis estimates, he bought 12 tons of Toigo tomatoes, which Stello turned into sauce and canned before trucking the jars to the basement at Buck's Fishing & Camping, Alefantis' other restaurant nearby.
So, some of my questions answered. He speaks of a basement that is not Comets.
So, I was wrong. SimonBarrow was right.