Posted on 10/01/2012 11:47:39 AM PDT by Red Badger
Edited on 10/01/2012 1:20:50 PM PDT by Admin Moderator. [history]
Read the sentence again using your best Mexican accent!
A neighbor of ours is from Argentina. She is learning English and does pretty well, but she is still a bit embarrassed to speak too much.
“It is so hard - you have so many words that mean different things.”
Yes, I guess we do.
“Like ‘beach’”.
Beach?
“Yes, one is where you would go on holiday, and the other is a not-very-nice woman”.
I don't like eating out either. Haven't been to Whataburger in years since I watched the cook scratch his butt as he was frying up burgers. That horrid George Lopez did an HBO special from San Antonio a few years back where he talked about illegals wiping produce on their butts to get back at gringos.
No, but you can cook yesterday's bait...........
Most people think all restaurants get inspected by the health department. Uh, no. It’s mostly a rarity because there are a limited number of inspectors and many geographical areas don’t have one assigned. I have never seen a grade sheet on any restaurant in this whole county.
We used to have a meat inspector who would visit the grocery stores and processing plants. Haven’t had one in 25 years.
I always wonder what the CHINESE LETTERS say that are found in all Chinese restaurants...................
It is a restaurant kitchen; not a slaughter or processing facility.
If it was venison, no problem; no different than beef primal cuts to be further broken down in the kitchen. However, this was “a deer”...like wheeling a dead cow into the kitchen.
However, this wasn’t yet skinned; perhaps not even gutted yet. Hair & other contamination of the kitchen is an obvious result. That’s why our “butchering” is done in the barn, and “processing” is done is the kitchen, whether poultry, rabbits, or game.
If it was roadkill, unless they hit it on the way to work, there’s no way of knowing how old (as in spoilage) the meat is; nor, unless it was fresh killed & the throat cut immediately, was it bled properly.
Finally, this is for serving to the public, which requires inspection, unlike personal consumption. No way to know if the deer had chronic wasting disease; Epizootic hemorrhagic disease; was shedding parasites—fleas & ticks, mainly—as it was being brought in & skinned; or a host of other public health problematicals.
Ask your local butcher if he can use his back room to butcher & process a deer; or even use his cold room to hang one; chances are slim to none that regulations allow him to do it.
Game processors generally have to have facilities that keep uninspected meats separate from inspected.
It might have been pining for the fjords.
It might have been pinned to a Ford..........
There was an Asian restaurant in the local area back in the early 80s that was receiving rave reviews from the food critics.
At the same time a lot of pets (cats and dogs) were coming up missing with nobody able to figure out why.
A trash collector discovered the connection behind the building in the form of cat and dog carcasses.
Seems the eatery owners paid someone to deliver “authentic” protein sources to them; they skinned the animals, sold the pelts to a company that made linings and cuffs for gloves and used the meat and I guess other parts in the entrees.
There was a lot of retching from the food critics for a while after and it took a while for the legit restaurants to rebuild the reputation of oriental food.
Hahaha...when I was in the USN, we had two guys from Puerto Rico, Cruz and Calderon. Both good guys, and they would play dominoes endlessly. Cruz had a wide face and a very thin, closely trimmed moustache.
Cruz had a switchblade, which as he played, would just open and close almost as a nervous habit. Sometimes, he would look at me, click open the knife and say in a very soft voice “I keel you, beetch.”
I thought it was hilarious.
To this day, any time I see a switchblade in real life or a movie, all I can think of was “I keel you beetch.”
What’s wrong with a dead deer? I like have one in my barn with some frequency. If the joints swing freely and the flesh is still resilient when pressed with thumb, go ahead and cut ‘er up. Just be sure to trim the damaged meat from the vehicle impact though, and it should be good to go.
There was one here that had it’s reputation impugned by some disgruntled former employee who started some rumors that they had cats and dogs and monkeys hanging in the freezer. It got so spread around that they had to call in the local newspaper and show them their freezer had no such thing...........
It may be different for Kentucky but many states do not permit hunted meat to be sold or served in restaurants.
It would have to be farmed venison, and there would also be slaughtering and cleaning requirements by the state - you can’t just go to the deer farm, pick one out and haul it to the restaurant, skin and brains and gut contents and all.
Say "sheetcake" with a Mexican accent.
Seems some of the kitchen staff (from south of the border, of course) came across a road-kill deer and decided to bring it in for butchering. They weren't going to serve it at the restaurant but were going to take it home instead. The kitchen was just a convenient place to butcher it. (So they said...)
Here in Indiana, some people actually get on a "call-list" for road-kill deer from local law enforcement.
Thank you, very helpful; my only real objection was that we don’t know that it was to be sold at the KFC - but your point about the flying hair and etc. is well taken.
LOL
At Thanksgiving dinner, I once called my daughter’s host Mexican mother “Marda”(her name is “Marta”) and my daughter whispered in my ear with a red face that I just referred to her as ..”poop”.
“and it should be good to go.”...not in my mouth!
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