Ahhhhhhh! Ahhhhhhhhhhhhhhhh! This fucking guy knows better!
also having sat through a variety of food safety training ranging from basic food handling to principles of HACCP development… it is truly wild how many bad practices are casually used in commercial settings… where the negative risk is amplified x1000 and the benefit is negligible.
restaurants go under for a ton of reasons, some of them very public. but making people sick is fairly stealth unless they die or almost die at the restaurant from some allergen situation.
like people get food poisoning, go home and blast it out, and then they refuse to set foot in a place again and tend to tell people they know to stay away. they rarely ask to speak to a manager and say the club sandwich they had kept them on the toilet all night.
Oh yeah no I know. Food safety at restaurants is just something i have to try to not think about, the same with “i coulda made this better”
I think a big part of people not pursuing food poisoning complaints is also the lack of certainty, like, it could have been the improperly handled McDouble making you poop your brains out, or you could just be Doing That for any number of reasons
What gets me about this dude is it’s like, he knows better! I know he knows better! And he’s been giving me all this fucking attitude like when I told him if I were putting potatoes in the kitchen sink I’d at least bleach it first and he just grumbles at me so I don’t want to tell him “hey don’t use hot water you might literally kill someone” especially when i’m not a manager and it’s not my job
I told the relevant people and an old coworker came and corrected him at least, but like, every time I watch people do shit like this my mind just plays the dining director telling me “i think you’re well compensated” on repeat as I’m filled with hatred over being paid about the same as this fucker
totally. there’s a limit to the initiative/accountability of food safety ill take in a place that treats me like a peon. ill just tell people, like friends/family etc that i wouldn’t eat there after seeing what goes on BoH.
one of my first jobs was like that. no staff ate there and actively discouraged newbies from eating the food, primarily because of the stuff owners did/made us do.
they thought it was funny that all their staff would turn down a free meal to walk next door and pay full price for something to eat. like we were all idiots.
they used to get nailed with fines at every inspection, sometimes really big ones. their solution was always to cut more corners. they would fiddles with our paychecks, which made us all become twice as slow and really half-assed. plus, we took any opportunity to discourage customers from eating there so it was frequently dead and easier to chill. a completely absurd enterprise that stopped existing when it bled the baffled owners dry.
Yim yum! Giving it a nice grey sear, to lock in the spore juices
He’s gotta do something to top soaking potatoes in the chicken sink and i think this might be it, really elevating the nasty
soaking potatoes in the chicken sink
I told him id at least thoroughly clean it with bleach first and he muttered something at me but hey i told 3 of my bosses so it’s not my problem i guess
…is that bad? I did that at home for years until I learned how to use the microwave’s defrost setting properly.
the best way is a running trickle of cold water. moving water conducts heat way faster than still water or any temperature of air, and ideally you don’t want it to go above fridge temp until you’re actually ready to cook it
I think the issue is that hot water will defrost the outside long before the inside, which means when you go to cook it there’s a risk of the outside being done while the inside is raw. You should use cold water to get a more consistent defrost.
It’s that plus I’m pretty sure the water will cool to tepid and be the perfect environment for bacteria to proliferate, which probably won’t cause food poisoning but that relies on it being thoroughly cooked (which i’m not going to expect from a cook i see cutting corners with this to begin with) and all the bacteria proliferating in that water is now a bigger cross contamination risk
Not only that but the bacteria are pissing and shitting toxins all over your food, and cooked piss and shit are no better for you than raw, even if the bacteria themselves die
Yuuuuuuuup
Sorry if Ive made you feel shame but i don’t judge home cooks, it’s not like you’ve taken a mandatory 3-4 hour course multiple times where the 2 most important points are basically “chicken is nasty, don’t cross contaminate” and “your hands are even nastier wash them after touching anything”
There’s an “unsafe zone” from 40-something to 120-something degrees F, and you want to keep everything either over or under that zone while it’s getting prepared. This especially holds true for meat, which has a shorter interval of time that you can leave it in the unsafe zone.
You can easily avoid the dangers of food poisoning by tossing that frozen chicken straight into the deep fryer.
it was beef tips that already look kinda ehh when they come in
🔥🧯🚒
I call this genre of posting “Everything but the
KitchenChicken Sink”also thank you that’s much kinder than “this dude publicly crashing out and airing every single petty grievance like a total weirdo”
more like, “any, but the chicken sink!”
