New and Improved TnT Foodie thread

[Sativied]

Cauliflower and meatballs. Chopped up some bacon to add to the minced beef, basil, oregano, bit milk, eggs, s&p, worchestersauce, bit ketjap, toast crumbs, red onion, garlic.

 

[DarkWeb]

And that is just another reason I don't eat out. Underpaid food service workers don't give a damn about the food they're making.

Maybe it's their first job and really don't know.

Or maybe you just need to go to nicer places

 

[xtsho]

Maybe it's their first job and really don't know.

Or maybe you just need to go to nicer places

It's systemic. There's no proper training these days and many not all workers don't care. It's not just fast food but it's nice places as well. I can look up the health scores online for any restaurant in my area. Some of the biggest violators are nice places.

I guess that's my problem. I look at the recent health reports/scores before I think about going anywhere which usually causes me to change my mind and just cook at home.

I worked at fast food restaurants when I was younger and saw what went on. We did things and we definitely knew better. We do things like loogie contests in the fryer. You'd spit the biggest, gob of crap you could get into the fryer and whoevers took the longest to fizzle away was the winner. I don't take any pride in having behaved that way when I was younger but it was a very long time ago and I can't undo it now.

 

[DarkWeb]

It's systemic. There's no proper training these days and many not all workers don't care. It's not just fast food but it's nice places as well. I can look up the health scores online for any restaurant in my area. Some of the biggest violators are nice places.

I guess that's my problem. I look at the recent health reports/scores before I think about going anywhere which usually causes me to change my mind and just cook at home.

I worked at fast food restaurants when I was younger and saw what went on. We did things and we definitely knew better. We do things like loogie contests in the fryer. You'd spit the biggest, gob of crap you could get into the fryer and whoevers took the longest to fizzle away was the winner. I don't take any pride in having behaved that way when I was younger but it was a very long time ago and I can't undo it now.

There's a huge difference between a cook and a chef.

 

[DarkWeb]

It's systemic. There's no proper training these days and many not all workers don't care. It's not just fast food but it's nice places as well. I can look up the health scores online for any restaurant in my area. Some of the biggest violators are nice places.

I guess that's my problem. I look at the recent health reports/scores before I think about going anywhere which usually causes me to change my mind and just cook at home.

I worked at fast food restaurants when I was younger and saw what went on. We did things and we definitely knew better. We do things like loogie contests in the fryer. You'd spit the biggest, gob of crap you could get into the fryer and whoevers took the longest to fizzle away was the winner. I don't take any pride in having behaved that way when I was younger but it was a very long time ago and I can't undo it now.

 

[xtsho]

There's a huge difference between a cook and a chef.

Who's to say a chef is anymore sanitary than a cook? Or that they maintain a better running kitchen?

I just checked the latest and greatest restaurant in Portland ran by famous Chef Gregory Gourdet. It just recently opened and their health score was 92 out of 100.

They just opened last August and are already serving expired food. I'd rather go to a taco truck than pay $25 for three street tacos at some upscale place just because they have chef.

Back when I was dating I had some of the worst meals of my life at fancy restaurants that supposedly had some awesome chef. All it did was cost me an arm and a leg. I also found that cooking for a date at home was more productive for the after meal sports activities.

Week old beans? No thanks.

Kann
November 18, 2022

3-501.18(A) VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically ***Cashew dressing hot line 11/11, cooked garlic in oil 10/23, cooked chili peppers in oil, WIC cooked corn meal 11/10, cooked chili in oil 10/11, soup base 11/11, cooked beans 11/11.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F or less or is not properly date-marked. ***Corrected by discarding.

 

[DarkWeb]

Who's to say a chef is anymore sanitary than a cook? Or that they maintain a better running kitchen?

I just checked the latest and greatest restaurant in Portland ran by famous Chef Gregory Gourdet. It just recently opened and their health score was 92 out of 100.

They just opened last August and are already serving expired food. I'd rather go to a taco truck than pay $25 for three street tacos at some upscale place just because they have chef.

Back when I was dating I had some of the worst meals of my life at fancy restaurants that supposedly had some awesome chef. All it did was cost me an arm and a leg. I also found that cooking for a date at home was more productive for the after meal sports activities.

Week old beans? No thanks.

Kann
November 18, 2022

3-501.18(A) VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically ***Cashew dressing hot line 11/11, cooked garlic in oil 10/23, cooked chili peppers in oil, WIC cooked corn meal 11/10, cooked chili in oil 10/11, soup base 11/11, cooked beans 11/11.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F or less or is not properly date-marked. ***Corrected by discarding.

I guess you've had some really bad luck.

Or it's karma

 

[xtsho]

I guess you've had some really bad luck.

Or it's karma

I think it's the same luck as anyone else. They had great reviews in the local paper. Others seemed impressed. I wasn't. And the prices were ridiculous. I came to realize that the same type of hype that surrounds the cannabis seed industry is very similar to the restaurant hype here in Portland. It's human nature for people to want to fit in so if their friends are talking about restaurant X they have to eat there so they can talk about how great it was even if it wasn't. Their friends are growing Breeder X which is pure fire so they have to grow it as well so they can make the claim that they grew the same fire even if it's not fire.

I don't give a damn about fitting in so I skip all that nonsense, save my money, and eat just as well and grow just as good of weed.

Hype is for the masses. I'm one lone man and I'm keeping it that way.

 

[DarkWeb]

I think it's the same luck as anyone else. They had great reviews in the local paper. Others seemed impressed. I wasn't. And the prices were ridiculous. I came to realize that the same type of hype that surrounds the cannabis seed industry is very similar to the restaurant hype here in Portland. It's human nature for people to want to fit in so if their friends are talking about restaurant X they have to eat there so they can talk about how great it was even if it wasn't. Their friends are growing Breeder X which is pure fire so they have to grow it as well so they can make the claim that they grew the same fire even if it's not fire.

I don't give a damn about fitting in so I skip all that nonsense, save my money, and eat just as well and grow just as good of weed.

Hype is for the masses. I'm one lone man and I'm keeping it that way.

Meet some chefs. Do some food pairing events (50 or less people per) Hype needs to come from someone you know with an honest opinion and a similar taste in food and experiences. Not some hype from advertising. Or don't lol it doesn't matter.

A few years back our group of friends would do some different things. Like cook or go to a nice place or food pairing events. Get seriously baked and then eat. But I always knew the people preparing everything. So maybe that's different.

I do agree that there's incompetent workers. But that's with anything.

 

[xtsho]

Meet some chefs. Do some food pairing events (50 or less people per) Hype needs to come from someone you know with an honest opinion and a similar taste in food and experiences. Not some hype from advertising. Or don't lol it doesn't matter.

A few years back our group of friends would do some different things. Like cook or go to a nice place or food pairing events. Get seriously baked and then eat. But I always knew the people preparing everything. So maybe that's different.

I do agree that there's incompetent workers. But that's with anything.

I get what you're saying. The thing is that I don't care about all these fancy meals from some chef. A dollop of this and a dollop of that. Some sauce smeared in a semi-circle across the plate with three green beans, two roasted brussel sprouts, a couple flowers and some frisee, etc... I want meat and potatoes or if it's a salad I want a big one. I don't nibble, I eat.

Growing up my father owned a restaurant which I worked at for awhile and my family was always food focused. We ate good. I guess being exposed to just good food so early on that my expectations are higher than many others. Many today grew up on processed food, fast food, just plain bad food all around. I understand why they are ecstatic when they go out to eat. It's the best food they've ever had.

 

[DarkWeb]

I get what you're saying. The thing is that I don't care about all these fancy meals from some chef. A dollop of this and a dollop of that. Some sauce smeared in a semi-circle across the plate with three green beans, two roasted brussel sprouts, a couple flowers and some frisee, etc... I want meat and potatoes or if it's a salad I want a big one. I don't nibble, I eat.

Growing up my father owned a restaurant which I worked at for awhile and my family was always food focused. We ate good. I guess being exposed to just good food so early on that my expectations are higher than many others. Many today grew up on processed food, fast food, just plain bad food all around. I understand why they are ecstatic when they go out to eat. It's the best food they've ever had.

Sometimes it's the experience or new ideas for my own cooking. Sometimes it's awesome food. I feel people that where brought up with a lot of processed food probably still eat that way. We had food establishments growing up also. And a huge farm that's still in the family. Think 15 acres of apples, 6 of peaches. Takes a while to drive 50 mph past it on the road.....I know real food lol

Edit: that's one of the reasons why I hate chickens

 

[curious2garden]

Actually I'd eat that.

 

[drsaltzman]

Who's to say a chef is anymore sanitary than a cook? Or that they maintain a better running kitchen?

I just checked the latest and greatest restaurant in Portland ran by famous Chef Gregory Gourdet. It just recently opened and their health score was 92 out of 100.

They just opened last August and are already serving expired food. I'd rather go to a taco truck than pay $25 for three street tacos at some upscale place just because they have chef.

Back when I was dating I had some of the worst meals of my life at fancy restaurants that supposedly had some awesome chef. All it did was cost me an arm and a leg. I also found that cooking for a date at home was more productive for the after meal sports activities.

Week old beans? No thanks.

Kann
November 18, 2022

3-501.18(A) VIOLATION OF SECTION 3-501.18(A) *PRIORITY* Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically ***Cashew dressing hot line 11/11, cooked garlic in oil 10/23, cooked chili peppers in oil, WIC cooked corn meal 11/10, cooked chili in oil 10/11, soup base 11/11, cooked beans 11/11.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment must be discarded if it has not been consumed within 7 calendar days if stored at 41°F or less or is not properly date-marked. ***Corrected by discarding.

Looking at this report I'd say with 99% certainty they were reusing the containers but not changing the label on them.
A restaurant of that size and popularity moves product too quickly to have beans sitting around for a week, especially if they're in several items on the menu.
By the way, I know Greg. He cooked my 50th birthday meal. Very good chef.

 

[xtsho]

I get what you're saying. The thing is that I don't care about all these fancy meals from some chef. A dollop of this and a dollop of that. Some sauce smeared in a semi-circle across the plate with three green beans, two roasted brussel sprouts, a couple flowers and some frisee, etc... I want meat and potatoes or if it's a salad I want a big one. I don't nibble, I eat.

Growing up my father owned a restaurant which I worked at for awhile and my family was always food focused. We ate good. I guess being exposed to just good food so early on that my expectations are higher than many others. Many today grew up on processed food, fast food, just plain bad food all around. I understand why they are ecstatic when they go out to eat. It's the best food they've ever had.

I want to clarify this post as I know many that post in this thread enjoy going out to eat. The best food they've ever had comment wasn't meant to include the foodies here. I know people that live off the Wendy's dollar menu and that's the populace I was referring to.

 

[drsaltzman]

I was dinged once for mislabeled stuff.
Sometimes you forget to pull the tape and slap a new date on.
Especially when you're prepping several things at the same time.
It happens quite a bit, that's why the inspectors focus on it. But it's not gonna get anyone sick.

Anyway, the busy places are the best ones to go to. Hardly anything makes it to the expiration date.

 

[DarkWeb]

I was dinged once for mislabeled stuff.
Sometimes you forget to pull the tape and slap a new date on.
Especially when you're prepping several things at the same time.
It happens quite a bit, that's why the inspectors focus on it. But it's not gonna get anyone sick.

Anyway, the busy places are the best ones to go to. Hardly anything makes it to the expiration date.

That's what I was thinking. If it's a good place....nothing sits still. All that food should be moving. If it's not, then something that will replaces it.

 

[xtsho]

Looking at this report I'd say with 99% certainty they were reusing the containers but not changing the label on them.
A restaurant of that size and popularity moves product too quickly to have beans sitting around for a week, especially if they're in several items on the menu.
By the way, I know Greg. He cooked my 50th birthday meal. Very good chef.

I was thinking about my ranting and figured I probably stuck my foot in my mouth which is why I just made a post trying to clarify things. I don't know Greg nor have I eaten at Kanns. It it was just on the top of my mind after reading an article on Oregonlive. I just used that as an example.

I still think not changing the labels is something that shouldn't happen but it does and it doesn't matter what level of restaurant. I never questioned the skill of Greg Gourdet but ultimately it's his kitchen so regardless of how good a chef he is mistakes happen.

I'm sure he's very unhappy getting dinged for that though and has taken steps to ensure that it never happens again.

Some places get complacent over time. There have been numerous popular upscale restaurants that have had some serious issues over the years. Andina a popular upscale restaurant failed their health inspection a few years back due to some serious violations.

 

[drsaltzman]

I’ll tell you what pissed me off yesterday:
A head of cauliflower. Smallish. Maybe 24-26 ounces. Whole.
Twelve fucking dollars!
After I cut away the leaves and stem … I was even more pissed.

Came out good though roasted at 400° with some Ambercup squash and Walla Walla onions.
But shit .. that’s ridiculous for cauliflower, organic or not.

 

[drsaltzman]

OK … now I’m chill.
Merry Xmas everyone.

 

[Nutty sKunK]

OK … now I’m chill.
Merry Xmas everyone.

View attachment 5233226

Presents already?! Am I late?

Looks very inviting tho!