I clean my chickens well - even in the restaurants - but today I guess it's more like "anything goes".
I wonder if we will ever get back to the days where everyone REALLY cared about how things were done and WANTED it to be done right. I even wonder if most of the restaurant industry today knows anything about food safety and handling, proper preparation - and get this - PERSONAL HYGIENE!
oh Kev - don't get Mama started.........
Posted By: Cook Chatty Cathy
Feb 21 # 42 of 112
I keep approx. 30+ different spices in my cabinet! And it is still incomplete! I think besides salt & pepper the one spice I truly could not live with-out is Garlic Powder, I love the taste of garlic best of any spice or herb! Next would be cinnamon, I guess if I could only afford to buy two spices they would be the two I would choose.
What about you?
My ultimate spice blend is Cavender's Greek seasoning, it is so delicious on an Oven Baked Chicken, or a Roast Pork! I love Adobo seasong too but I would settle for just Cavender's if I could only buy just one!
Posted By: The Ironic Chef
Feb 21 # 43 of 112
Several months ago I was called in to do some renovation work in a Mall. The construction was to take place in a very famous nation wide seafood chain restaurant
The first night there,I walked into the establishment and I swear, I never saw such a messy kitchen in my life. We use to keep everything shined and polished. Not this place.There were actual pools of water on the floors and food waste you wouldn't believe. To clean the mess you would need a shovel. None of the workers spoke English. They were finishing up for the night and leaving. Dishes that came off the dish washer conveyor were sitting in stacks on the floor. The floor was swamped with filth.
They left everything out on their cooking stations when the left. Nothing was covered or refrigerated. With seafood they did a lot of dredging and different coatings on the fish. All of these were left out and many were even on the floor.
The construction work being done. Up in the suspended ceiling were sewer lines that needed replacing. Plumbers came in and started cutting the old lines out. Whatever was in those lines was allowed to just run out onto what ever was below. Below wasn't exposed to the kitchen because of the ceiling tiles but to me it was disgusting and I would not believe that nothing got through or even air born partials weren't getting below. Several tiles were removed just so workers could get above the kitchen.
I was thoroughly disgusted. The manager of the place didn't even care when I asked him why everything was left out and open with the work going on overhead. He just said the cleaning crew would wrap up everything later.
I called the health department and also sent emails and pictures to the investigator. As far as I can tell, nothing was done except for the fact that I haven't worked there since. The investigator was suppose to contact me with how the situation was handled but that never happend. I'm not surprised.
Posted By: Cook Chatty Cathy
Feb 21 # 44 of 112
Wow that is so spooky! Sheeeesh what a creep that Inspector must have been!
Here is the way I would follow-up on that....go to the local newspaper and get the Health or Restuarant Reporter involved...tell your story, too bad you could not have snapped a few photos at the time, I would not allow the ball to drop on this one, you may actually save some lives, or even prevent a few cases of food poisioning! At the very least send in a note to the editorial column, wording it exactly like you did in this post, I WOULD MAKE SOME WAVES!!!!!!!!
It has been several months ago and the Inspector has had plenty of time to respond and he should be held accountable too, CREEP!
Makes me really leary of going out to eat, but Eddie and I always look at the Health Inspection scores, if it is low we GO!!!!!!!!!!!!!!!
Posted By: jfain
Feb 21 # 45 of 112
You know I thought I didn't buy many blends because I do make so many of my own but I just went and looked and I do have several blends. I have herbs de provence, five spice powder, Pickling Spices, Pumpkin Pie Spices and Garam Masala along with a host of other herbs and spices. I have
