Bernays Sauce: The hut

Thursday, October 1, 2009

Pizza The Hut Strikes Back

Word on the street is that Pizza Hut is looking to fire advertising agency BBDO.

Looks like declining revenues may be tied to a confused brand identity, which of course points back to the Ad firm responsible for brand awareness.

As we said before, BBDO needs to avoid antagonizing intergalactic pepperoni crime boss Pizza the Hutt, who has bigger things to worry about than his own brand status changing.

Monday, June 22, 2009

Pizza Hut to Remain PIZZA Hut

AgencySpy reports that rumors of Pizza Hut changing its brand i.d. to the hip, trendy "The Hut" are unfounded:

Despite several reports over the past two weeks that Pizza Hut is slicing out the word "Pizza" and rebranding itself as "The Hut", the stalwart Yum Brands chain finally issued a statement to the contrary on Friday.

While our sister blog PRNewser offers a full report including the press release, we managed to snag a quick explanation regarding the rumors from Pizza Hut spokesman Chris Fuller, who says:

"We just started using [The Hut] more and more in our marketing. And with text and mobile ordering, it's just easier to type in 'The Hut'. From there, we went for a cleaner, more contemporary look to put on our pizza boxes, but there is no name change."

Bernays Sauce believes this is an immense relief to intergalactic pepperoni crime boss Pizza the Hutt, who now doesn't have to worry about his own brand status changing.

And yes, AgencySpy guys, I did pile on with a lame 'Spaceballs' joke. So sue me.

The Best Béarnaise Sauce

Courtesy: John Short at EventPros, Inc.

Ingredients:
1 lb 4 oz butter 1/8 tsp peppercorns, crushed 1/8 tsp salt 3 Tbsp tarragon vinegar 2 Tbsp cold water 6 egg yolks 1 Tbsp fresh tarragon cayenne pepperlemon juice
Instructions:
Clarify the butter. Keep it warm but not hot.
Combine the peppercorns, salt, and vinegar in a saucepan. Reduce until dry.
Remove from the heat and add the cold water. Transfer the diluted reduction to a stainless steel bowl.
Add the egg yolks and beat well.
Hold the bowl over a hot-water bath and beat the yolks until they are thickened and creamy. Do not overcook them or they will curdle.
Remove the bowl from the heat. Using a ladle, slowly and gradually beat in the warm, clarified butter, adding it drop by drop at first. If it becomes too thick to beat before all the butter is added, beat in a little of the tarragon vinegar.
When all the butter has been added, beat in lemon juice to taste and adjust the seasonings with salt and cayenne. If necessary, thin the sauce with a few drops of warm water.
Variations:
For Hollandaise Sauce delete tarragon and tarragon vinegar - replace each with lemon juice
For Mousseline Sauce fold 1 cup whipped cream into basic Hollandaise Sauce
Other variations: Substitute each for tarragon/tarragon vinegar – Paloise Sauce (fresh mint); Maltaise Sauce (orange juice with orange zest); Mikado Sauce (tangerine juice with tangerine zest); Choron Sauce (1/2 cup diced Roma Tomatoes).
Be creative!