Chinese satay chicken stir fry with special fried rice ( comes with heaps of prawns and Chinese pork ) yum
The nastiest place I ever worked was a Red Lobster. We were installing a new outside cooler well, I just supplied it with power. But anyhow that kitchen was nasty and smelled really bad. There was another place I went to I had to trace out a conduit to see where it went. It went into a restaurants storage room I opened the door and they had mice crawling all over the cases of mushrooms and potatoes and what ever else they had in that room. Seeing some of these operations from the other side of the counter will fix you from eating at a bunch of places....One thing about my gig (well, when I had a gig, anyways) was that I had access to all parts
of buildings - including the kitchens of restaurants.
As a general rule, Chinese restaurants have the nastiest kitchens I've ever seen.
Seriously, it ruins you for ever eating in one of their businesses...
On the other hand, I cook the stuff myself a lot at home and I did learn how to do some of
it from watching them do it, too - and fortunately, you don't have to get any ingredients from
any of their sources.
The nastiest place I ever worked was a Red Lobster. We were installing a new outside cooler well, I just supplied it with power. But anyhow that kitchen was nasty and smelled really bad. There was another place I went to I had to trace out a conduit to see where it went. It went into a restaurants storage room I opened the door and they had mice crawling all over the cases of mushrooms and potatoes and what ever else they had in that room. Seeing some of these operations from the other side of the counter will fix you from eating at a bunch of places....
As a general rule, Chinese restaurants have the nastiest kitchens I've ever seen.
I made no statement to the effect that what I've witnessed over the decades was exclusively a Chinese restaurant issue.If you see enough commercial kitchens you start to realize that problem is not exclusively Chinese. To be more clear, the beauty of a Chinese restaurant is that they heat everything to like 800 degrees lol for a few seconds in that damn Wok which goes far in killing off the nasties and keeping the health department away. I really think you'd see a stronger problem in Italian joints (non pizza) where theres a lot of salads and potentially undercooked foods. And don't take what i'm saying to be racist in any way....... anyone of any nationality can run a restaurant of any kind.... it takes people who care to do it properly.
I have a Chinese restaurant that has an enzyme drip for the sink/grease trap. I am in there every 4 months. Floor, walls, bathroom all so disgusting I waited till I left to find a Wawa to use the mens room. All types of flesh on a stick on the counter, floor, draining board, etc. All at room temp. Screen door in the kitchen open, flies are having a feast. No Chinese for me.One thing about my gig (well, when I had a gig, anyways) was that I had access to all parts
of buildings - including the kitchens of restaurants.
As a general rule, Chinese restaurants have the nastiest kitchens I've ever seen.
Seriously, it ruins you for ever eating in one of their businesses...
On the other hand, I cook the stuff myself a lot at home and I did learn how to do some of
it from watching them do it, too - and fortunately, you don't have to get any ingredients from
any of their sources.
Eewwww.Some Casino kitchens ain’t much better. A buddy was a Bacon chef, yup that’s all he did was fry bacon on big pans in an oven. Imagine the grease in 55 gallon drums covered in roaches. Yup it happened.
bat or cat?