Mashed : Yes. Bread, ice, I would never order chicken because I cook it myself at home. I make excellent poached eggs and homemade hollandaise (I even switched to making hollandaise in a glass baking dish because I could taste the metal when I made it in stainless steel). I avoid eating anything I routinely make at home. I routinely make poached eggs, hollandaise, and I make my own gyoza with store-bought wrappers with homemade filling. I freeze them and they look just like the ones at the local takeout place. When I eat out I want something quick or something I don't normally make at home.
If I can't trust the resturant enough to order anything off its menu, I will not go to that resturant. Ever. Learn some fucking hygiene rules, Americans. Swapping bread-baskets? Label your sauce buckets with dates, and throw out sauce that's been stored for too long and put them in the cooler. You won't poison as many guests, I guarantee you.
I agree. It's kinda pointless to order any type of noodles for example and pay like 12$ for it when you could have done it for 4$ on your own. Cooking for example a steak is something way more difficult. And while a steak will maybe cost you 24$ in a restaurant you would still have paid like 12$ doing it on your own and you would be more likely to mess it up.
Randy Marsh - steak is actually pretty easy to make. You can do the Ramsay method and know by touch how well it’s done or use a thermometer. Then you can baste it at the end with butter, thyme, rosemary, and garlic in the pan. Then let it rest to keep the moisture in. It’s the special cuts of meat that you want to be paying for that you can’t get at the store or the butcher when you go to a restaurant.
If you are having issues cooking a steak try using a sous vide you can prob get a decent one for like $100 during black Friday, It has an app and recipes and will guide you threw everything. Get a blow torch with that and some ziplock bags with a straw and you are all set lol, never have dry meat again
I've worked at a couple of resturants. If they did this, I'd rage-quit. I don't want to be a part of making anyone sick with food-poisoning, or anything. Oh, and I'd snitch on them to the gubment, cuss we can do that here in Soviet Norwegianstan.
Agreed. I, too, worked at many restaurants from family-type to High End. NEVER was anything left over from one dinner guest ever used on a new guest. Everything gets thrown away from the butter, bread, untouched leftovers.
But, the practices going on at the supermarkets isn't any better. From falsely identifying meats, to injecting them with water to make the weigh more so you pay more for crap at the checkout. Then the waxing of produce to disguise that it is not as fresh as it appears......
I bought an expensive 3 lb roast for $27. After removing the package I noticed a lot of fat. After I started trimming there was more fat inside. I wondered how much so I weighed it, then I weighed all of the meat, and fat together. It weighed about a half pound less than what was on the package. I got a 1.5 lb roast. Even after trimming there was about a half an inch of oil in the bottom of the pan. I am not buying my meat from Lion King again.
Woah that bread comment threw me off because at the restaurant I work at, food that has even touched the table somewhere else goes straight to the trash. If you didn’t eat your bread, or I sat it down on your table and you didn’t want it it gets thrown out immediately. Same with everything else even up to our steaks! If it touched the table it CANNOT and will not be resold.
Reese Bradley I've never seen any food being recycled from table to table either & I have worked in the industry for over 20 years. I have heard stories about Mexican restaurants recycling salsa, but I've always wondered if those were rumors started by competitors etc
@@monkeyman2407 Worked at a 2 different Mexican restaurants during my 40 year career. They did not recycle, but the issue was employees taking chips out of the warmer and dipping them in the salsa, leaving traces of human saliva. Studies showed they found up to 3% saliva in salsa.
I am not Italian but I have heard there is an old Italian saying which goes, "If they are nice to you but they are not nice to the waiter they are not a nice people."
i actually know a guy who worked at restaurants in various positions,and left to do real estate,once he kinda got rich he would talk down to restaurant personnel,i called him out and he didnt care,now that hes broke i remind him of his assholeness during that period and boy does he deny deny deny, and yes hes a total asshole he has no real friends at age 37
Pannavich A. Was also disturbed by this lol...in my own universe calling wagyu in diff pronunciation means you dont know beef quality in my own understanding. Or never ever been eating high class beef meats
I always avoid restaurants with large menus. The more items, the more likely you're eating month old frozen food. People generally hate small menus cause they like choices, but when I see a menu of around 10 items Im much more confident everything will be fresh and perfectly made. Also, for restaurants I go to often, I like to see the menu change with the season. There are times of the year where it is just not possible to get some types of fish fresh, and the menu should reflect that. Knowing what is in season can help greatly with this. A third thing I try and look for is owners/chefs that actually care. I had a chef refuse to serve me a dish once because I was dining outside, and he was worried the cold (it was late fall time) would kill the flavor of the dish. I just told him to make me a dish he thought would be best for me and my meal turned out to be amazing. It was obvious the guy/girl cared and so I trusted the chef. A fourth tip, and this one seems so obvious, but is so often not followed is stick to what the restaurant claims to be good at. Don't go to a burger place, order the one pasta dish they have on the menu, then complain that its not that great. No shit! If you have a craving for a specific type of dish, go to a place that specializes in it and you'll be much happier.
omg! I checked up on you and you're a kid! I should've known by your syntax and grammar. I cant/.dont/wont chat with kids. Also you're just not interesting. aloha nui loa @Real Dudes Party Nude
Second only to "MARS-cah-pone" rather than "mahs-cahr-POE-neh." I actually listened to a CMC mispronounce it that way during the introduction to the dinner he was presenting. I have also heard it on television food programs and even saw it spelled that way on a television description of a dessert. I am tempted to start a cartoon program, "Mars Capone," which features a cloned Al Capone living in a secret underground city on Mars, where he runs all the action from booze to broads to betting. A real old-school gangster with new-school technology and a penchant for metatheses.
I've legit never once heard a person call it "way-goo" until this video. And thought it was kinda weird how this video sorta downplayed how good general wagyu is. It may not be Kobe level, but it's still going to be better than pretty much everything else on the menu
Bread circulates from table to table? Really? I remember talking to my friend's mother who worked in the restaurant biz and she said that once the plate/basket/whatever hits the table, its theirs now. She said this is why servers will ask who got what entree before putting down because if it isn't yours and they put it down they have to start all over again and remake it. She said they do this with everything too, bread, entrees, drinks... anything
The video is more on general rule of thumb on places you've never been before, not everything is always true and apply to all places. In the case of your friend's mother, bread doesn't get passed around. That doesn't mean other places doesn't do that, nor will be you be able to tell.
I'm a cook and at my job bread doesn't get passed from one table to the next. It's exactly how you said as soon as the food touches the table it can't be reused.
I used to work at a restaurant and the bread was shipped pre baked in cardboard boxes and we just kept them in these heated drawer thingies until they were ready to be served. This is common place in almost every restaurant that serves bread. The only places that make their own bread fresh everyday are like bakeries
It's always baffled me as to why they serve you a load of bread before a meal in America, it's like they're saying "yeah the food here's shit so you better fill up on bread."
I've worked in the food industry all my life and if you want to avoid bad food, don't eat out! 99.99% of restaurants out there are dirty. I've seen it all, including high-end restaurants.
Is your "paycheck" more important than people's health? I hope not.. Believe me, there are clean people out there and there are dirty ones who wouldn't careless about how your food is prepared. It's unfortunate that I have to work with those people and having to witness their unsanitary work practice and feeling guilty for myself and the customers who are eating crappy food served by crappy people. Just by your comment alone, I wouldn't doubt you are one of those crappy people.
@LightUptheSky000 Agreed. I've work in the food industry for 20 years and seen behind the the back of house many establishments. The head chef sets the standards. One of the best head chefs I've every worked with ran a top notch kitchen with where quality, cleanliness, and listening to feedback from clients was a priority. However, this isn't commonplace. I personally won't eat out unless I've at least looked at the government health reports before hand. Any place with multiple violations is immediately off my list.
The city I was born and raised in had an all you can eat chinese buffet. They've been caught and shut down multiple times in the last twenty years putting food from peoples plates back into the buffet to be redistributed. They invariably go out of business and open up somewhere else in town under a different name. And people never learn. They keep going back.
A little misinformed on some parts, for example the bread basket part. I've worked in multiple high end restaurants and we always send out fresh bread, I know because I'm the one baking them. Any leftovers or untouched gets thrown in the bin. It's painful for me because it's my hard work going in the trash, but it's a very strict rule across many restaurants. What I'm saying is, avoid the bread at cheap casual restaurants but you can always trust the bread at fine dining places.
@@AlanHope2013 Unfortunately the video doesn't specify. The video felt defamatory towards the industry I'm greatly passionate about so I felt the need to make a comment to clear things up.
I worked in restaurants for over 20yrs. Fish specials are often borderline fish that needs to be moved or dumped.Often good restaurants suck at Sundays and Mondays because most everything is bought Thurs Fri.Dine out Tues Weds Thurs and don't dine out specially Fridays and Saturdays.Quality of everything plunges by Sat when amateur diners horde themselves from suburbs and that dumb downs everything.
when eating at any restaurants, i NEVER joke or mess with any waiters. YOU will never know any extra #(%/9iejf!!%& come with your dish. i always love to see people complain to the waiters.
william driscoll-geeves Yes, think about it, there's nowhere secluded enough for them to do anything to the dish. A waiter could only take food from the Hotplate (what we call "the Pass" in the catering industry) to the tables at the restaurant. If they'd mess with the food at the pass in the kitchen, then they'd most likely be caught by the head chef standing close by. And when they're in the restaurant, well that's all of the customers and other waiters they'd have to worry about..
I was in a national chain restaurant one day planning to order some BBQ chicken. I was watching a man cut some up. He put some in his mouth and apparently didn't like is because he spat it out of his mouth onto the cutting board with the rest of the whole chicken and pieces! Couldn't get out of there fast enough and never returned.
weird, I was always told in school that reusing bread from previous tables is totally against the health code. restaurants that actually do it are getting away with a lot
@@sethreign8103 lmaooo. 12 years in the industry for me 🤣 I’ve always been a bit of nutcase when it comes to employees following health standards to a tee after going through that brutal HACCP Advanced exam in the states 😫 I’ve definitely seen it numerous times in my career, but it’s definitely a zero-tolerance matter for me.
So interesting! I so love “MASHED” & all the various interesting & informative videos that you make! Each one has something I have never heard before & also some great recipes, too! Great blog/site!
"All kobe beef is wagyu but not all wagyu is kobe" Wagyu means Japanese Cow, that's it. Kobe refers to a specific strain of black angus called Taijima. What makes Kobe the meat bae is the marbling is much higher, and lower melting point of said fats. Terms like Wagyu, Kobe, American-Kobe, can all be thrown around at will in the US cause there's really no legal protection. Kobe wasn't even an export until 2012. Real Kobe's going to set you back hundreds of $$$.
Cool I learned something very interesting. I’m in Australia and call me ignorant perhaps but I’ve never even heard of Kobe beef before but we have Wagyu beef. Thx for educating me 🙌💕
Amazing how the “famous chefs” never mention about avoiding pretentious restaurants where the chef thinks “micro greens “ and a 500 to 1000% markup means it’s worth it. Not to mention that having a Michelin Star means a gas/rubber company added them to a travel book, so said gas/rubber company can sell said travel book that is based around ad revenue. I have been to the fancy $200 a plate restaurants and I have been to the $15 a plate ma and pa restaurants, and 9 out of 10 times the ma and pa restaurants are usually 1000% better. Trust me as someone who worked at the famous CIA and met some of the graduates. More people waste money eating out, because they refuse to acknowledge they are being ripped off.
In addition to breadbaskets, watch out for chip baskets too. I once saw a waiter stacking several chip baskets on top of each other, yes the bottom of the baskets were sitting right on top of the chips below it. gross!
aaaah that illegal in Australia...serving bread in a basket that gets shared around.. NOPE!! everyone gets their own and if not eaten..well shucks it gets chucked!!! Its the law!
If there is nothing wrong about the bread and the person didn't spit all over it, I see no reason why I should be even bothered that the bread had been on another table already. Seriously, what's with all the food wasting in recent years?
TheirisCZ - Easy reason - How would you like a fat ol' man who didn't wash his hands after being to the crapper fishing through all the bread to find his best roll.. and then you get that basket next .......screw that..
bicanoo_magic I understand that, I really do. The thing is, I expect a common decency from people comming to restaurants. There are certain good manners people have in my country and perhaps this makes me more accepting in this way.
My tip when checking out a new restaurant - your first time there, order a burger. This is a good way to judge the quality of the cooking staff. If they mess up something that simple, it's not worth coming back.
Many of the quotes were taken out of context. For example, the last Gordon Ramsay quote was when he was referring to a scene in "Kitchen Nightmares" specifically targeting failing restaurant establishments; so it's unfair to refer to that statement as his general perspective on the given subject.
No, it really isn't. Anthony Bourdain is not, and has never been, one of the best chefs. However, he understands food and is incredibly passionate about it. And if you disagree, please do tell me what he doesn't understand about food.
Going out to a restaurant is about being with friends, have a descent meal and enjoy good service. Maybe top notch will give you a 'wauw' but the rest? Make sure the atmosphere is OK and make sure there are plenty of people most of the times that means the food is good or at least satisfying.
I've got this hypothesis for what food not to order. Basically everything Ramsay habitually orders on Kitchen Nightmares, especially in new places. It seems to me his logic is that he will order the things he feels are the easiest to screw up (upscale meats, crab cakes, scallops, gimmick specials and platters) also pasta.
Abimelech Sanders, I understand this is what the media tells us, but how do we know it's true? There's a lot of evidence that he was murdered and it was made to look like a suicide. But this evidence is buried deep, I don't think any of it will surface to the media. I don't believe he killed himself, it's more likely that he was murdered by people who were about to be exposed by his private investigations.
I prefer my own cooking. It wasn't always that way; I used to prefer eating at restaurants but as I got more practice at cooking and more knowledge I realized that millions of people all around the country have managed to feed themselves and their families as well as, and often better, than any restaurant meal.
Worked at Marriott for over 15 years. We never re - served bread from baskets. It was a standard but I can see diners and mom pop operations doing it from a cost perspective.
Ok, as a server for over 13 years I can tell you that not once EVER at any of the locations I have worked was I asked by my employer to serve bread sides that had already touched the floor. To be more specific the policy has always been if it leaves the kitchen it goes into the trash if it comes back. Only 1 exception in the entire time was prepackaged creamers served with coffee at IHOP.
I don't know how things are everywhere, but I've met a guy whose parents owned a pizza place and he told us to NEVER ever eat the olives. Why? Because (at least in his place) they recovered the uneaten olives, washed them and put them back in other pizzas. He also told us to destroy the olives we don't eat.
these all sound like hearsay from one or two people who cook for a living which makes them a "professional". doesn't exactly make them an expert, though.
Gene Hakman Maybe not always most, but a majority. I know from working in the food industry. Also, if the menu covers 70 items that are not variations of each other, doesn't that make you suspicious?
my parents are "seniors" and have recently gotten free food once a week from a local community center. not becasue they are poor, but because the food is donated. anyways, the food quality is horrible. the chicken and fish is in unmarked plastic. the frozen fish is full of water and when thawed its just nasty. a generic white fish. i got sick from eating it. it felt like a war was going on in my stomach. you do get what you pay for and if you have to spend less on other things, its worth paying extra for good food. skip all the snacks and eat fruits and veggies. avoid all th emiddle ailes in the grocery store.
One thing that gets me, is people asking if our sushi fish is fresh or frozen. It literally by law has to be frozen for a certain period of time before being considered safe to serve.
Fun fact: You have most likely never eaten actual wasabi in your life. In the majority of countries, it's just green-dyed horseradish because they can't get the real thing.
It is illegal in most localities to re-serve bread which has already been on a table, unless it is in sealed packaging. This regulation is widely ignored, but does exist most places. I ran a restuarant for 3.5 years and this was in the booklet of rules given to us by the local health dept.
As a Chef there are things I do avoid, and foods I avoid eating. And yes Chicken breast in a BBQ restaurant is one of those foods. As it is often over cooked, especially if it’s pit smoked. This is due to the extreme heat that is difficult to regulate, in large wood burning pits used by commercial restaurants. I also will not send a steak back if it’s under cooked for how I order it. Lastly I would recommend avoiding the complementary chips, at some Mexican restaurants due to the tendency to recycle chips. But not all Mexican restaurants do this.
Chicken is an item that is more risky for food poisoning than any other. Or any poultry for that matter. You don’t undercook chicken like beef or seafood under any circumstances! Either 165 degrees or over or not at all!
Nope. Im a serv safe instructor. The two top foods to get food poisoning from are rice and baked potatoes, usually due to time temperature abuse and not busting up large portions so they cool fast enough. Chicken doesnt make the top five for top foodborne illnesses likelyhood. Even with salmonella, and cross contamination, ground beef is way more dangerous. The pathogens that occur in meat like ecoli and salmonella are on the outside surfaces and work their way in as the meat decays. Ground meat takes these pathogens and distributes them thru the whole product. I sure hope you don't work in a resturant. Especially as a chef. Lol.
Americans cant pronounce japanese at all, not many nationalities can because japanese is a language where words are (almost always) pronounced the way theyre written. Same goes for finnish and latin.
Americans butcher Japanese words and names. Just watch a baseball game with a Japanese player and listen to the announcers struggle to say 'Daisuke'. They'll say Dice Kay. Or 'Keisuke'. Case Kay. It's so bad its actually pretty hilarious.
The thing about fish on a Monday is certainly true in Europe. Traditionally, fishing boats don't go out on a Sunday, so there's no fish market on a Monday, which means any fish you find is dating back to Friday. I don't know if Bourdain or his network came under pressure, but his point was sound.
My cousin went to a wedding in a nice hotel, 150 people got salmonella from Hollandaise sauce made with raw eggs and placed over chicken. The handful of people who had vegetarian dishes were safe. Also Bourdain said specials are old food they have to much of that they want to get rid of. Saturday's shrimp and scallops become Mondays seafood newburgh special. Leftover beef becomes beef bourguginon. Cover it up with a sauce, turn it into a cassorole, and send it out.
The point about hollandaise is very true. My friend and I tried out the egg benedict recipe and made hollandaise sauce. The leftover sauce got ruined in the morning XD. I don't see how a restaurant can make hollandaise sauce to order because it takes so much time and effort yet cannot be preserved safely for long.
There are only 8 certified Kobe beef restaurants in the US. The one I know of is the steakhouse at the Wynn resort at Las Vegas. There is a minimum amount of ounces you have to buy, which I believe is 4 oz at the Wynn and will cost you $200 (additional ounces are $50). This is very rare Hokkaido Snow Beef is so rare you have to go to Hokkaido to buy it and is not found on the main Island, Honshu.
Until we start talking about the sanitary conditions of pop machines, ice tea machine and coffee machines. Trust me, this is a bigger issue than the rolls.
4 more reasons not to eat at a restaurant: 1) People carry germs 2) Other people have prepared your food, who knows what's in it. 3) Other people who did NOT prepare your food touched it, or the plates it is served on. 4) Restaurants do not serve food you raised yourself.
Fixit Mann 1.That's why people wash they're hands before preparing meals. 2.Most Restaurants have very strict rules about what's in your food/how it was prepared. 3.I call bullshit,also this can be debunked with number one. 4.No shit sherlock.
My wife's a chef, im in the industry for more than 2 decades. Its a pain to eat out.... often we go for street food (hawker food, in my country). When we step foot in a restaurant, it costs us 3 arms 2 legs (good food isnt cheap). We avoid S.O.D (soup of the day), food trimmings, unutilise vegetables, some "oops" and "damn" that happen in the kitchen goes into soups. Bon appetit....
I can't speak for all jurisdictions but if bread hits a table around here that's the final stop. It's considered a health violation to re-serve anything that has hit a table and nowhere I worked at did such a thing. If I found out a place was re-serving bread or anything else I would report them STAT. I second that bit about the chicken though. I NEVER order chicken at a place I am not certain of the quality of. It seems like very few people know how to cook it with any kind of respect and it tends to be really bland anyway. If I want chicken I'll usually make it myself. It won't be a dried up bland piece of cardboard that way. Even good restaurants tend to turn it out just that way. Proper Hollandaise is really hard to hold at a decent temp. I've got to get out of the habit of ordering it and just make it myself when I get the urge. My kitchen almost always looks like a disaster zone after I make bennies though. le sigh
1:40 Shared bread? That's absolutely disgusting. I'm so glad the restaurant that I work at doesn't do this. We actually cut it in half in the morning and then we toss it in the oven to warm it up when you sit down and give it a nice toast. But, I can agree on the specials thing. Even though we don't reuse bread, we do have the same special for a few days. I remember one time we had 5 specials. Do you know how long it takes to read all of those off?
We get our seafood deliveries every other day except Sundays. The first thing I do at work Monday morning after i open is recieve the seafood delivery.
I just want people to know I never sent bread to a different table if it wasn't eaten. Bread is either expensive to bring in or a lot of work to prep and make, but I never let my coworkers send bread out again if it wasn't eaten. Same goes for unused silverware and many other things.
The worst feeling ever is spending 25-2 bucks at a restaurant eating food that you could've made at home easily and it's just such a weird feeling that i lose my apetite. it's like a scam.
I have been in the restaurant industry for nearly ten years and all the restaurants I have served at served bread. NEVER has bread ever been served to more than one table. If fresh bread is refused by a table, it may be served to another, but ONLY if it has never touched the table top. We cant even serve the the unrolled silverware remaining at tables when guests leave. Anything that touches the table top must be removed and either washed or thrown away.
A good portion of “fresh” fish is flash frozen at sea...frozen foods aren’t necessarily bad as long as proper steps are taken to freeze and thaw them properly.
So true about chicken being overcooked, specially the breast fillet, which is really easy to dry out. Even a popular Bavarian Bier Cafe that I went to couldn't make a tender juicy chicken schnitzel.
Depends where u go i guess. Took my buddy to lunch today at Outback. I hadn't been to one in well over 4 yrs. My steak was cooked just right, baked potato was fine, the soup was very good, his ribs were excellent and his fries were perfect(firm and good). The bloomin onion was great as always, and the mini loaves of bread were brought out warm. The service was very good too. My first ever Sazerac was great also (i know its history and recipe). Very good experience, and noth the slightest complaint. It was a bit pricey, but worth it as a treat.
I would agree with most of that, but not 100%. Sometimes a huge specials menu can be a very good thing, mostly in bistro's. I have worked in a few places with very small a la cart menu's and HUGE daily/market menus, even one where the whole point was that every cook created their own specials, 2 from grill 1 salad 1 sandwich at lunch 1 hot app 1 cold app at night from the app station, and 4-6 from the chef/sous/pan station, specifically so the customers could taste each and every cook's unique ideas. Worked very well. Also, most "Pubs" use frozen fish, mostly frozen at sea, and alot of it is higher quality than what the supplier are trying to say is "Fresh"
Pizza Pro Ordering Tip: Never order a typical single topping pizza, like pepperoni. Always do half and half at least. Also never accept a pizza that comes 20 minutes after you order it, unless they're really close by. That way you can be more sure that you're getting something cooked fresh. Often scummy pizza places will sell undelivered pizza's to other customers if they can.
I knew somebody who worked at a place where they recycled uneaten rice off plates. The place finally got bulldozed recently after being closed for about 30 years.
Whoa on the bread thing. That's wildly untrue!! Maybe for some really low quality restaurants it holds some truth, but almost any restaurant you go to doesn't recycle the bread baskets!! I'm pretty sure that's not even something the Health Department would let slide. Once the food leaves the kitchen, it belongs only to the guest who ordered it, and if they don't eat it, it goes to the trash.
The best food is made by home cooks who care about those they are serving. A line cook at a restaurant may have to plate 50 + entrees a night, a home chef usually may have a dinner party for 6. A home chef usually has one or two entrees a line cook may have 20 different plates to make . The line cook is more worried about speed then perfection the home cook wants perfection . Its just common sense that the home cook will produce a better meal. The trick is make friends with excellent home cooks and forget those celebrity chef joints there mostly hype.
I eat bread at my local Texas Roadhouse. The bread is not coming from other tables since it comes right from the oven when they sit you. You can see it!
Even though I prefer my beef medium-rare, for safety's sake (unless you know the chef well) you should never order steak or burgers cooked any less than medium-well. You never know for sure which restaurants use so-called "meat glue", where scraps of beef are mixed up and bonded together. Bacteria that's normally on the surface of the meat and gets killed during the searing process ends up on the inside where the heat may not get high enough to kill it. Same problem with ground beef.
I have worked in several restaurants, never seen bread reused. In places where they were really that worried about wasting money on bread they just didn't bring out bread unless the customer specially asked for it and even then we just brought one roll per person. The Kobe trick i have seen done though, only they didn't mark down the price. I would not buy Kobe without thoroughly investigating the restaurant first.
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Do you specifically avoid certain food items at restaurants?
Mashed I avoid seafood because the last time I had it, I ended up with food poisoning.
mushrooms. vile fungus!
Mashed : Yes. Bread, ice, I would never order chicken because I cook it myself at home. I make excellent poached eggs and homemade hollandaise (I even switched to making hollandaise in a glass baking dish because I could taste the metal when I made it in stainless steel).
I avoid eating anything I routinely make at home. I routinely make poached eggs, hollandaise, and I make my own gyoza with store-bought wrappers with homemade filling. I freeze them and they look just like the ones at the local takeout place.
When I eat out I want something quick or something I don't normally make at home.
If I can't trust the resturant enough to order anything off its menu, I will not go to that resturant. Ever. Learn some fucking hygiene rules, Americans. Swapping bread-baskets? Label your sauce buckets with dates, and throw out sauce that's been stored for too long and put them in the cooler. You won't poison as many guests, I guarantee you.
Anything mashed. (no offense)
The worst food to order at a restaurant is food you can cook at home yourself with little effort= P.
Randy Li - yes indeed!
I agree. It's kinda pointless to order any type of noodles for example and pay like 12$ for it when you could have done it for 4$ on your own. Cooking for example a steak is something way more difficult. And while a steak will maybe cost you 24$ in a restaurant you would still have paid like 12$ doing it on your own and you would be more likely to mess it up.
Randy Marsh - steak is actually pretty easy to make. You can do the Ramsay method and know by touch how well it’s done or use a thermometer. Then you can baste it at the end with butter, thyme, rosemary, and garlic in the pan. Then let it rest to keep the moisture in.
It’s the special cuts of meat that you want to be paying for that you can’t get at the store or the butcher when you go to a restaurant.
If you are having issues cooking a steak try using a sous vide you can prob get a decent one for like $100 during black Friday, It has an app and recipes and will guide you threw everything. Get a blow torch with that and some ziplock bags with a straw and you are all set lol, never have dry meat again
So any food basicly. All restaurants are rip ofs. I wish everyone cooked at home so these cunts will go out of business
Worked at many restaurants, never was the bread recycled.
But without lying about it, how's that crazy beeotch gonna get on TV?
I've worked at a couple of resturants. If they did this, I'd rage-quit. I don't want to be a part of making anyone sick with food-poisoning, or anything. Oh, and I'd snitch on them to the gubment, cuss we can do that here in Soviet Norwegianstan.
Agreed. I, too, worked at many restaurants from family-type to High End. NEVER was anything left over from one dinner guest ever used on a new guest. Everything gets thrown away from the butter, bread, untouched leftovers.
Never seen it either. Nor have I ever seen anyone get sick from bacteria in Hollandaise Sauce or a cook complain about making such a simple dish.
Same for the places I worked at. But the ones on Kitchen Nightmares do so you'll never know.
So basically.. don't order anything at a restaurant
nope. Just cook your own shit.
otherwise, you have no idea...
But, the practices going on at the supermarkets isn't any better. From falsely identifying meats, to injecting them with water to make the weigh more so you pay more for crap at the checkout. Then the waxing of produce to disguise that it is not as fresh as it appears......
Citizen Juma ahhhhhh, no🤦♂️🤦♂️🤦♂️
I bought an expensive 3 lb roast for $27. After removing the package I noticed a lot of fat. After I started trimming there was more fat inside. I wondered how much so I weighed it, then I weighed all of the meat, and fat together. It weighed about a half pound less than what was on the package. I got a 1.5 lb roast. Even after trimming there was about a half an inch of oil in the bottom of the pan. I am not buying my meat from Lion King again.
NO....basically Don't GO to any restaurants.
Good to know, since I'll probably never eat out at a restaurant again
Woah that bread comment threw me off because at the restaurant I work at, food that has even touched the table somewhere else goes straight to the trash. If you didn’t eat your bread, or I sat it down on your table and you didn’t want it it gets thrown out immediately. Same with everything else even up to our steaks! If it touched the table it CANNOT and will not be resold.
Reese Bradley I've never seen any food being recycled from table to table either & I have worked in the industry for over 20 years. I have heard stories about Mexican restaurants recycling salsa, but I've always wondered if those were rumors started by competitors etc
Where ya work?
@@monkeyman2407 Worked at a 2 different Mexican restaurants during my 40 year career. They did not recycle, but the issue was employees taking chips out of the warmer and dipping them in the salsa, leaving traces of human saliva. Studies showed they found up to 3% saliva in salsa.
I am not Italian but I have heard there is an old Italian saying which goes, "If they are nice to you but they are not nice to the waiter they are not a nice people."
Anyone who looks down on service staff is not to be trusted.
U are exactky right.Watch how u treat waitstaff or other people who provide public services to people.
How a customer treats a waiter/waitress shows alot about their personality.
i actually know a guy who worked at restaurants in various positions,and left to do real estate,once he kinda got rich he would talk down to restaurant personnel,i called him out and he didnt care,now that hes broke i remind him of his assholeness during that period and boy does he deny deny deny, and yes hes a total asshole he has no real friends at age 37
Wagyu : WAH-GYU. Not Way-goo 😓
Pannavich A. Was also disturbed by this lol...in my own universe calling wagyu in diff pronunciation means you dont know beef quality in my own understanding. Or never ever been eating high class beef meats
Pannavich A. The way she pronounced Wagyu almost gave me a small stroke
Wagyu: Wuck You
Probably has dyslexia. Way-gu instead of Wagyu XD
That always bothers me. I hear way-goo and wah-goo too much lol
I always avoid restaurants with large menus. The more items, the more likely you're eating month old frozen food. People generally hate small menus cause they like choices, but when I see a menu of around 10 items Im much more confident everything will be fresh and perfectly made. Also, for restaurants I go to often, I like to see the menu change with the season. There are times of the year where it is just not possible to get some types of fish fresh, and the menu should reflect that. Knowing what is in season can help greatly with this. A third thing I try and look for is owners/chefs that actually care. I had a chef refuse to serve me a dish once because I was dining outside, and he was worried the cold (it was late fall time) would kill the flavor of the dish. I just told him to make me a dish he thought would be best for me and my meal turned out to be amazing. It was obvious the guy/girl cared and so I trusted the chef. A fourth tip, and this one seems so obvious, but is so often not followed is stick to what the restaurant claims to be good at. Don't go to a burger place, order the one pasta dish they have on the menu, then complain that its not that great. No shit! If you have a craving for a specific type of dish, go to a place that specializes in it and you'll be much happier.
Don't order pasta: it's dirt cheap, easy to dress up and priced sky-high.
I never order Big Macs at Burger King.
love whoppers!! @Real Dudes Party Nude
now Real w talked about this! If you play nice you get pudding!! @Real Dudes Party Nude
damn. Unless you mean something that holds back water. Fix it!!@Real Dudes Party Nude
omg! I checked up on you and you're a kid! I should've known by your syntax and grammar. I cant/.dont/wont chat with kids. Also you're just not interesting. aloha nui loa @Real Dudes Party Nude
And, uh, "WAY-goo?" Don't you mean "WAHG-yoo?"
"kobay" more like "kobee"
Actually, native Japanese pronounce it "KO-beh."
It makes me want to cringe every time when Americans pronouncing Wagyu “way-goo.”
Second only to "MARS-cah-pone" rather than "mahs-cahr-POE-neh." I actually listened to a CMC mispronounce it that way during the introduction to the dinner he was presenting. I have also heard it on television food programs and even saw it spelled that way on a television description of a dessert. I am tempted to start a cartoon program, "Mars Capone," which features a cloned Al Capone living in a secret underground city on Mars, where he runs all the action from booze to broads to betting. A real old-school gangster with new-school technology and a penchant for metatheses.
I've legit never once heard a person call it "way-goo" until this video.
And thought it was kinda weird how this video sorta downplayed how good general wagyu is. It may not be Kobe level, but it's still going to be better than pretty much everything else on the menu
So when at a restaurant avoid Seafood, beef, chicken, Hollandaise sauce, bread.... Wait WTF am I supposed to order 🙄
Only organic tofu fed ostrich meat
Waldo 👍🤣
Bobby Shand dafuq
Bryan Diaz Rosales ok how about Sea Slug Seal poop soup with bread?,mmm yummy 😜
Water...
Bread circulates from table to table? Really? I remember talking to my friend's mother who worked in the restaurant biz and she said that once the plate/basket/whatever hits the table, its theirs now. She said this is why servers will ask who got what entree before putting down because if it isn't yours and they put it down they have to start all over again and remake it. She said they do this with everything too, bread, entrees, drinks... anything
The video is more on general rule of thumb on places you've never been before, not everything is always true and apply to all places. In the case of your friend's mother, bread doesn't get passed around. That doesn't mean other places doesn't do that, nor will be you be able to tell.
Well generally, that should be the golden rule at any food service industry, but there are also people who doesn’t know any better
I'm a cook and at my job bread doesn't get passed from one table to the next. It's exactly how you said as soon as the food touches the table it can't be reused.
So because your friends mother haven't heard about it, it doesn't happen? Lots of restaurants out there...
Try working in a restaurant yourself, many of the people who do, say they would never eat at said restaurant.
I used to work at a restaurant and the bread was shipped pre baked in cardboard boxes and we just kept them in these heated drawer thingies until they were ready to be served. This is common place in almost every restaurant that serves bread. The only places that make their own bread fresh everyday are like bakeries
It's always baffled me as to why they serve you a load of bread before a meal in America, it's like they're saying "yeah the food here's shit so you better fill up on bread."
to fill you up faster so you leave and they can seat more customers
I've worked in the food industry all my life and if you want to avoid bad food, don't eat out! 99.99% of restaurants out there are dirty. I've seen it all, including high-end restaurants.
So you are purposely sabotaging your own paycheck by telling people to not come to your job and spend money? That's brilliant. Jesus Christ.
I too who have worked in the food industry plenty. You just said 1 in 1000 restaurants are clean.
Not even close to accurate.
Is your "paycheck" more important than people's health? I hope not.. Believe me, there are clean people out there and there are dirty ones who wouldn't careless about how your food is prepared. It's unfortunate that I have to work with those people and having to witness their unsanitary work practice and feeling guilty for myself and the customers who are eating crappy food served by crappy people. Just by your comment alone, I wouldn't doubt you are one of those crappy people.
@LightUptheSky000
Agreed. I've work in the food industry for 20 years and seen behind the the back of house many establishments. The head chef sets the standards. One of the best head chefs I've every worked with ran a top notch kitchen with where quality, cleanliness, and listening to feedback from clients was a priority. However, this isn't commonplace. I personally won't eat out unless I've at least looked at the government health reports before hand. Any place with multiple violations is immediately off my list.
Specialy fast food like mac, kfc, ... they always overused their oil to ake friend chicken and chips ,
short summary to save some time - do not eat at restaurants, and if you do eat out do not order anything.
That would't be eating out then. That's called being a dip shit.
\[T]/
Nathan Arbuckle \[T]/
Rafael Lopez-Cardeño \[T]/
Rafael Lopez-Cardeño No it makes perfect sense, don't order anything, it all sucks, it would be better to starve
The city I was born and raised in had an all you can eat chinese buffet. They've been caught and shut down multiple times in the last twenty years putting food from peoples plates back into the buffet to be redistributed. They invariably go out of business and open up somewhere else in town under a different name. And people never learn. They keep going back.
A little misinformed on some parts, for example the bread basket part. I've worked in multiple high end restaurants and we always send out fresh bread, I know because I'm the one baking them. Any leftovers or untouched gets thrown in the bin. It's painful for me because it's my hard work going in the trash, but it's a very strict rule across many restaurants.
What I'm saying is, avoid the bread at cheap casual restaurants but you can always trust the bread at fine dining places.
I'm pretty sure the video is not about fine dining places, but thanks for boasting about your career, whoever you are.
@@AlanHope2013 Unfortunately the video doesn't specify. The video felt defamatory towards the industry I'm greatly passionate about so I felt the need to make a comment to clear things up.
I’ve been a chef for a long time. Most of these are true!
I worked in restaurants for over 20yrs. Fish specials are often borderline fish that needs to be moved or dumped.Often good restaurants suck at Sundays and Mondays because most everything is bought Thurs Fri.Dine out Tues Weds Thurs and don't dine out specially Fridays and Saturdays.Quality of everything plunges by Sat when amateur diners horde themselves from suburbs and that dumb downs everything.
Me: THEY RECYCLE THE BREAD FROM THE OTHER TABLES?!?!?
Me, two seconds later: oh whatever watch me still eat it
when eating at any restaurants, i NEVER joke or mess with any waiters. YOU will never know any extra #(%/9iejf!!%& come with your dish. i always love to see people complain to the waiters.
Jason Gee It's almost impossible for a waiter to sabotage your food.
Kekistani Blocke Really?
william driscoll-geeves Yes, think about it, there's nowhere secluded enough for them to do anything to the dish. A waiter could only take food from the Hotplate (what we call "the Pass" in the catering industry) to the tables at the restaurant.
If they'd mess with the food at the pass in the kitchen, then they'd most likely be caught by the head chef standing close by.
And when they're in the restaurant, well that's all of the customers and other waiters they'd have to worry about..
all it takes is 1 second when nobody's looking to spit in your food. Or just turn your back to the chef.
Mohammad Shahid people are always watching they wouldn't get a second.
I was in a national chain restaurant one day planning to order some BBQ chicken. I was watching a man cut some up. He put some in his mouth and apparently didn't like is because he spat it out of his mouth onto the cutting board with the rest of the whole chicken and pieces! Couldn't get out of there fast enough and never returned.
I hop they shut that place down.
weird, I was always told in school that reusing bread from previous tables is totally against the health code. restaurants that actually do it are getting away with a lot
You'd be horrified if you knew how much dark stuff happens behind closed doors all over the world. Bless your innocence.
@@sethreign8103 lmaooo. 12 years in the industry for me 🤣 I’ve always been a bit of nutcase when it comes to employees following health standards to a tee after going through that brutal HACCP Advanced exam in the states 😫
I’ve definitely seen it numerous times in my career, but it’s definitely a zero-tolerance matter for me.
So interesting! I so love “MASHED” & all the various interesting & informative videos that you make! Each one has something I have never heard before & also some great recipes, too! Great blog/site!
the way she said wagyu was killing me lmfao waygoo
"All kobe beef is wagyu but not all wagyu is kobe" Wagyu means Japanese Cow, that's it. Kobe refers to a specific strain of black angus called Taijima. What makes Kobe the meat bae is the marbling is much higher, and lower melting point of said fats. Terms like Wagyu, Kobe, American-Kobe, can all be thrown around at will in the US cause there's really no legal protection. Kobe wasn't even an export until 2012. Real Kobe's going to set you back hundreds of $$$.
This channel is fake news
Cool I learned something very interesting. I’m in Australia and call me ignorant perhaps but I’ve never even heard of Kobe beef before but we have Wagyu beef. Thx for educating me 🙌💕
Amazing how the “famous chefs” never mention about avoiding pretentious restaurants where the chef thinks “micro greens “ and a 500 to 1000% markup means it’s worth it. Not to mention that having a Michelin Star means a gas/rubber company added them to a travel book, so said gas/rubber company can sell said travel book that is based around ad revenue. I have been to the fancy $200 a plate restaurants and I have been to the $15 a plate ma and pa restaurants, and 9 out of 10 times the ma and pa restaurants are usually 1000% better. Trust me as someone who worked at the famous CIA and met some of the graduates. More people waste money eating out, because they refuse to acknowledge they are being ripped off.
In addition to breadbaskets, watch out for chip baskets too. I once saw a waiter stacking several chip baskets on top of each other, yes the bottom of the baskets were sitting right on top of the chips below it. gross!
RIP AB, may the things hidden in darkness be brought to light.
That hot mess of a pizza at the end actually looks delicious. Guy Fiery would go to town on that.
so would i!
Yeah, i think that pizza had potential, too.
0
and that was the thin crust pizza they make that is a joke.
Lol is it really Guy Fiery or Guy Ferrari? I'm so lost
aaaah that illegal in Australia...serving bread in a basket that gets shared around.. NOPE!! everyone gets their own and if not eaten..well shucks it gets chucked!!! Its the law!
Yep, pretty much the same here in the US. But nobody makes videos about things being done right.
If there is nothing wrong about the bread and the person didn't spit all over it, I see no reason why I should be even bothered that the bread had been on another table already. Seriously, what's with all the food wasting in recent years?
TheirisCZ - Easy reason - How would you like a fat ol' man who didn't wash his hands after being to the crapper fishing through all the bread to find his best roll.. and then you get that basket next .......screw that..
bicanoo_magic I understand that, I really do. The thing is, I expect a common decency from people comming to restaurants. There are certain good manners people have in my country and perhaps this makes me more accepting in this way.
Hahaha.. The thing about ''common decency'' is that it's not that common!
My tip when checking out a new restaurant - your first time there, order a burger. This is a good way to judge the quality of the cooking staff. If they mess up something that simple, it's not worth coming back.
This is my first visit to this channel, and your enunciation, tone, and emphasis has earned you a subscriber.
I've never seen bread reused for another table. I've seen waaay too much bread being thrown away though:(
Many of the quotes were taken out of context. For example, the last Gordon Ramsay quote was when he was referring to a scene in "Kitchen Nightmares" specifically targeting failing restaurant establishments; so it's unfair to refer to that statement as his general perspective on the given subject.
Tony Samson English?
Taking advice from Anthony Bourdain is a little scary.
Health advice from a former heroin addict and smoker ? why not ? bwahahaha
No, it really isn't. Anthony Bourdain is not, and has never been, one of the best chefs. However, he understands food and is incredibly passionate about it. And if you disagree, please do tell me what he doesn't understand about food.
what the fuck does "understand food" mean? crissakes....it's not rocket surgery.
Know why Bourdain eats bugs? Because they're better than anything he's ever cooked! XD
-.- No, it isn't rocket surgery. And that is relevant because reasons. Make an argument or shut up. You clearly don't have passion for food.
Going out to a restaurant is about being with friends, have a descent meal and enjoy good service. Maybe top notch will give you a 'wauw' but the rest? Make sure the atmosphere is OK and make sure there are plenty of people most of the times that means the food is good or at least satisfying.
I've got this hypothesis for what food not to order. Basically everything Ramsay habitually orders on Kitchen Nightmares, especially in new places. It seems to me his logic is that he will order the things he feels are the easiest to screw up (upscale meats, crab cakes, scallops, gimmick specials and platters) also pasta.
That wasn't greasy pizza. It was just cheese nirvana.
RIP Anthony Bourdain. :(
ResinatedOnRS what happened to him?
@@yourfriendjohnny8889 he committed suicide by hanging while he was in France making an episode of his show in CNN.
Abimelech Sanders, I understand this is what the media tells us, but how do we know it's true? There's a lot of evidence that he was murdered and it was made to look like a suicide. But this evidence is buried deep, I don't think any of it will surface to the media. I don't believe he killed himself, it's more likely that he was murdered by people who were about to be exposed by his private investigations.
Peace to project Pat
Your Friend Johnny i agree with you . Someone made it look legit and makes everyone believe it was a suicide
I prefer my own cooking. It wasn't always that way; I used to prefer eating at restaurants but as I got more practice at cooking and more knowledge I realized that millions of people all around the country have managed to feed themselves and their families as well as, and often better, than any restaurant meal.
Worked at Marriott for over 15 years. We never re - served bread from baskets. It was a standard but I can see diners and mom pop operations doing it from a cost perspective.
Ok, as a server for over 13 years I can tell you that not once EVER at any of the locations I have worked was I asked by my employer to serve bread sides that had already touched the floor. To be more specific the policy has always been if it leaves the kitchen it goes into the trash if it comes back. Only 1 exception in the entire time was prepackaged creamers served with coffee at IHOP.
Rip Anthony Bourdain❤️
You slaughtered "wagyu" like "Ryu" in Street Fighter.
Never,ever,ever,order fish on monday during the lenten season, it is almost always leftover from friday
A lot of restaurants are closed on Mondays anyway, but point taken.
I don't know how things are everywhere, but I've met a guy whose parents owned a pizza place and he told us to NEVER ever eat the olives. Why? Because (at least in his place) they recovered the uneaten olives, washed them and put them back in other pizzas. He also told us to destroy the olives we don't eat.
I always eat all the bread... so that no one gets my old bread. I do it for my fellow restaurant goers
these all sound like hearsay from one or two people who cook for a living which makes them a "professional". doesn't exactly make them an expert, though.
If the menu has a lot of items, all of it mist come in frozen.
Kamla Anand ? All of it? What do you base this on? Experience?
Gene Hakman Maybe not always most, but a majority. I know from working in the food industry. Also, if the menu covers 70 items that are not variations of each other, doesn't that make you suspicious?
akit of people dont know that the bread that they get also came in frozen
BILL PAXTON what if I told you that at the restaurant im working at we make our own bread?
Kamla Anand- Great point. I never even thought of that, thank you.
Thats why i put a toe nail in my leftover bread
grand unified you're sick heh heh
Thank you for this comment 😂
This is why I don't go out to eat.
Man, that's funny. Just wash your feet before doing it, OK ?
my parents are "seniors" and have recently gotten free food once a week from a local community center. not becasue they are poor, but because the food is donated. anyways, the food quality is horrible. the chicken and fish is in unmarked plastic. the frozen fish is full of water and when thawed its just nasty. a generic white fish. i got sick from eating it. it felt like a war was going on in my stomach.
you do get what you pay for and if you have to spend less on other things, its worth paying extra for good food. skip all the snacks and eat fruits and veggies. avoid all th emiddle ailes in the grocery store.
One thing that gets me, is people asking if our sushi fish is fresh or frozen. It literally by law has to be frozen for a certain period of time before being considered safe to serve.
Fun fact: You have most likely never eaten actual wasabi in your life. In the majority of countries, it's just green-dyed horseradish because they can't get the real thing.
Oh I know. Even the back of the ingredients says Horseradish. I think the powered stuff is the real deal though, but I could be wrong.
You are wrong
It is available in my town. It is expensive and.....bland. I prefer the green dyed horseradish/mustard concoction that everyone is familiar with.
crash979797 preach it! I don’t think I’ve ever had real wasabi!
ive actually had,it was a super expensive sushi place in san francisco (sushi chef sliced it in front of us)
Rip Anthony Bourdain
Say it with me: wah-gyooh, not way-goo.
Say it with me: wah-gyooh (without the h and the y pronounced as a j and the oo pronounced as in gOOd)
It is illegal in most localities to re-serve bread which has already been on a table, unless it is in sealed packaging. This regulation is widely ignored, but does exist most places. I ran a restuarant for 3.5 years and this was in the booklet of rules given to us by the local health dept.
As a Chef there are things I do avoid, and foods I avoid eating. And yes Chicken breast in a BBQ restaurant is one of those foods. As it is often over cooked, especially if it’s pit smoked. This is due to the extreme heat that is difficult to regulate, in large wood burning pits used by commercial restaurants. I also will not send a steak back if it’s under cooked for how I order it. Lastly I would recommend avoiding the complementary chips, at some Mexican restaurants due to the tendency to recycle chips. But not all Mexican restaurants do this.
Chicken is an item that is more risky for food poisoning than any other. Or any poultry for that matter. You don’t undercook chicken like beef or seafood under any circumstances! Either 165 degrees or over or not at all!
Nope. Im a serv safe instructor. The two top foods to get food poisoning from are rice and baked potatoes, usually due to time temperature abuse and not busting up large portions so they cool fast enough. Chicken doesnt make the top five for top foodborne illnesses likelyhood. Even with salmonella, and cross contamination, ground beef is way more dangerous. The pathogens that occur in meat like ecoli and salmonella are on the outside surfaces and work their way in as the meat decays. Ground meat takes these pathogens and distributes them thru the whole product. I sure hope you don't work in a resturant. Especially as a chef. Lol.
The announcer can not pronounce wagyu well.
That's the American accent for you
Americans cant pronounce japanese at all, not many nationalities can because japanese is a language where words are (almost always) pronounced the way theyre written. Same goes for finnish and latin.
Love me some wagu (it’s pronounced wa-g-you)
Rykehuss It’s easy. It’s called just trying. We can make WAY more sounds than they can and we can make theirs.
Americans butcher Japanese words and names. Just watch a baseball game with a Japanese player and listen to the announcers struggle to say 'Daisuke'. They'll say Dice Kay. Or 'Keisuke'. Case Kay. It's so bad its actually pretty hilarious.
So sad seeing Bourdan in these videos. Won't hear his truthful comments anymore. 😔
The thing about fish on a Monday is certainly true in Europe. Traditionally, fishing boats don't go out on a Sunday, so there's no fish market on a Monday, which means any fish you find is dating back to Friday. I don't know if Bourdain or his network came under pressure, but his point was sound.
My cousin went to a wedding in a nice hotel, 150 people got salmonella from Hollandaise sauce made with raw eggs and placed over chicken. The handful of people who had vegetarian dishes were safe. Also Bourdain said specials are old food they have to much of that they want to get rid of. Saturday's shrimp and scallops become Mondays seafood newburgh special. Leftover beef becomes beef bourguginon. Cover it up with a sauce, turn it into a cassorole, and send it out.
Anthony bourdain sadly has nothing to say as of today . Rip old friend
u knew him?
I can't be the only one who thought that pizza at the end looked amazing...
Used to eat there all the time when i lived in denver
Please, have some respect for yourself. Don't eat stuff like that. It looks it contains too much stuff that makes people die young
Hell I would eat it I'm like Mikey I eat anything!
Fiona Jackson I gained 5 lbs just looking at it!!!!!
News flash: Anthony Bourdain committed suicide.....just 16 hours ago...….RIP
The point about hollandaise is very true. My friend and I tried out the egg benedict recipe and made hollandaise sauce. The leftover sauce got ruined in the morning XD. I don't see how a restaurant can make hollandaise sauce to order because it takes so much time and effort yet cannot be preserved safely for long.
There are only 8 certified Kobe beef restaurants in the US. The one I know of is the steakhouse at the Wynn resort at Las Vegas. There is a minimum amount of ounces you have to buy, which I believe is 4 oz at the Wynn and will cost you $200 (additional ounces are $50). This is very rare Hokkaido Snow Beef is so rare you have to go to Hokkaido to buy it and is not found on the main Island, Honshu.
Eat at home, then just drink at the restaurant
Until we start talking about the sanitary conditions of pop machines, ice tea machine and coffee machines. Trust me, this is a bigger issue than the rolls.
Four more reasons to avoid ordering chicken are:
1. Salmonella
2. Staphylococcus
3. Clostridium perfringens
4. Campylobacter
Gennady Reshetnikov that's what i season my chickens with
4 more reasons not to eat at a restaurant:
1) People carry germs
2) Other people have prepared your food, who knows what's in it.
3) Other people who did NOT prepare your food touched it, or the plates it is served on.
4) Restaurants do not serve food you raised yourself.
congratulations, you know big words!
Gennady Reshetnikov in Japan you can get chicken sashimi
Fixit Mann
1.That's why people wash they're hands before preparing meals.
2.Most Restaurants have very strict rules about what's in your food/how it was prepared.
3.I call bullshit,also this can be debunked with number one.
4.No shit sherlock.
When did everybody get do good at this topic?
My wife's a chef, im in the industry for more than 2 decades. Its a pain to eat out.... often we go for street food (hawker food, in my country). When we step foot in a restaurant, it costs us 3 arms 2 legs (good food isnt cheap). We avoid S.O.D (soup of the day), food trimmings, unutilise vegetables, some "oops" and "damn" that happen in the kitchen goes into soups. Bon appetit....
I can't speak for all jurisdictions but if bread hits a table around here that's the final stop. It's considered a health violation to re-serve anything that has hit a table and nowhere I worked at did such a thing. If I found out a place was re-serving bread or anything else I would report them STAT.
I second that bit about the chicken though. I NEVER order chicken at a place I am not certain of the quality of. It seems like very few people know how to cook it with any kind of respect and it tends to be really bland anyway. If I want chicken I'll usually make it myself. It won't be a dried up bland piece of cardboard that way. Even good restaurants tend to turn it out just that way.
Proper Hollandaise is really hard to hold at a decent temp. I've got to get out of the habit of ordering it and just make it myself when I get the urge. My kitchen almost always looks like a disaster zone after I make bennies though. le sigh
Everything depends on the quality and skills of the employee cooking the chicken.
No wonder he killed him self?! 🤦🏻♂️
And that's why you should order water only at fancy restaurants
Wagyu beef is still very expensive tho
1:40
Shared bread? That's absolutely disgusting.
I'm so glad the restaurant that I work at doesn't do this.
We actually cut it in half in the morning and then we toss it in the oven to warm it up when you sit down and give it a nice toast.
But, I can agree on the specials thing. Even though we don't reuse bread, we do have the same special for a few days. I remember one time we had 5 specials. Do you know how long it takes to read all of those off?
We get our seafood deliveries every other day except Sundays. The first thing I do at work Monday morning after i open is recieve the seafood delivery.
The thing about chicken is so true, everytime i've ordered chicken at a restaurant its always overcooked and dry af
Eleo2k I would rather it be dry than under cooked. You can get seriously sick by eating undercooked chicken.
I just want people to know I never sent bread to a different table if it wasn't eaten. Bread is either expensive to bring in or a lot of work to prep and make, but I never let my coworkers send bread out again if it wasn't eaten. Same goes for unused silverware and many other things.
RIP Anthony Bourdain, an icon and a legend.
The worst feeling ever is spending 25-2 bucks at a restaurant eating food that you could've made at home easily and it's just such a weird feeling that i lose my apetite. it's like a scam.
25-30*
Exactly! Eating out is alright on occasion, but I can't understand how people live off this costly garbage.
jim halpert you are paying for someone else to do ALL the work for you. And to clean up afterwards. You're paying for the atmosphere.
Funniest bit is Ramsey being disgusted by greasy pizza at the end - Like people eating at a pizzeria have problems with grease...
I have been in the restaurant industry for nearly ten years and all the restaurants I have served at served bread. NEVER has bread ever been served to more than one table. If fresh bread is refused by a table, it may be served to another, but ONLY if it has never touched the table top. We cant even serve the the unrolled silverware remaining at tables when guests leave. Anything that touches the table top must be removed and either washed or thrown away.
A good portion of “fresh” fish is flash frozen at sea...frozen foods aren’t necessarily bad as long as proper steps are taken to freeze and thaw them properly.
So true about chicken being overcooked, specially the breast fillet, which is really easy to dry out. Even a popular Bavarian Bier Cafe that I went to couldn't make a tender juicy chicken schnitzel.
Depends where u go i guess. Took my buddy to lunch today at Outback. I hadn't been to one in well over 4 yrs. My steak was cooked just right, baked potato was fine, the soup was very good, his ribs were excellent and his fries were perfect(firm and good). The bloomin onion was great as always, and the mini loaves of bread were brought out warm. The service was very good too. My first ever Sazerac was great also (i know its history and recipe). Very good experience, and noth the slightest complaint. It was a bit pricey, but worth it as a treat.
I have worked at countless restaurants, and never once have I ever seen bread being circulated. A fresh basket was ALWAYS brought out to the tables.
I would agree with most of that, but not 100%. Sometimes a huge specials menu can be a very good thing, mostly in bistro's. I have worked in a few places with very small a la cart menu's and HUGE daily/market menus, even one where the whole point was that every cook created their own specials, 2 from grill 1 salad 1 sandwich at lunch 1 hot app 1 cold app at night from the app station, and 4-6 from the chef/sous/pan station, specifically so the customers could taste each and every cook's unique ideas. Worked very well.
Also, most "Pubs" use frozen fish, mostly frozen at sea, and alot of it is higher quality than what the supplier are trying to say is "Fresh"
Pizza Pro Ordering Tip: Never order a typical single topping pizza, like pepperoni. Always do half and half at least. Also never accept a pizza that comes 20 minutes after you order it, unless they're really close by. That way you can be more sure that you're getting something cooked fresh. Often scummy pizza places will sell undelivered pizza's to other customers if they can.
I knew somebody who worked at a place where they recycled uneaten rice off plates.
The place finally got bulldozed recently after being closed for about 30 years.
Whoa on the bread thing. That's wildly untrue!! Maybe for some really low quality restaurants it holds some truth, but almost any restaurant you go to doesn't recycle the bread baskets!! I'm pretty sure that's not even something the Health Department would let slide. Once the food leaves the kitchen, it belongs only to the guest who ordered it, and if they don't eat it, it goes to the trash.
The best food is made by home cooks who care about those they are serving. A line cook at a restaurant may have to plate 50 + entrees a night, a home chef usually may have a dinner party for 6. A home chef usually has one or two entrees a line cook may have 20 different plates to make . The line cook is more worried about speed then perfection the home cook wants perfection . Its just common sense that the home cook will produce a better meal. The trick is make friends with excellent home cooks and forget those celebrity chef joints there mostly hype.
I eat bread at my local Texas Roadhouse. The bread is not coming from other tables since it comes right from the oven when they sit you. You can see it!
Agree with the chicken, unless it's at:
1) a good Peruvian restaurant
2) a good fried chicken joint
3) a good Chinese joint
4) a good Indian joint (mmm, tandoori) ;)
Even though I prefer my beef medium-rare, for safety's sake (unless you know the chef well) you should never order steak or burgers cooked any less than medium-well. You never know for sure which restaurants use so-called "meat glue", where scraps of beef are mixed up and bonded together. Bacteria that's normally on the surface of the meat and gets killed during the searing process ends up on the inside where the heat may not get high enough to kill it. Same problem with ground beef.
I have worked in several restaurants, never seen bread reused. In places where they were really that worried about wasting money on bread they just didn't bring out bread unless the customer specially asked for it and even then we just brought one roll per person.
The Kobe trick i have seen done though, only they didn't mark down the price. I would not buy Kobe without thoroughly investigating the restaurant first.