Hey, those aren't grapes !
Posted on 09/11/2007 7:41:41 PM PDT by JACKRUSSELL
(NANUET, N.Y.) - Stomping on garlic with your shoes on is apparently not the correct way to prepare food. The Rockland County health department hit the Great China Buffet restaurant with two violations after someone took pictures of an employee stomping on a bowl of garlic with his boots in an alley. The man alerted health inspectors.
"I go back there, and the guy's stepping on garlic," said Dan Barreto, who used to eat at the restaurant. "There he was just jumping up and down on it, smashing it up, having a good time."
The health department does not consider a person's shoe or boot a proper instrument to use in food preparation, senior public health sanitarian John Stoughton said Tuesday.
"It was a novel way to prepare food," he acknowledged.
Great China Buffet owner Jiang Shu said the worker has been fired over the incident.
The health department said it would inspect the restaurant again.
It’s garlic ~ who’s gonna’ notice.
Hey, those aren't grapes !
I was just thinking that! LOL.
Great episode.
Were the boots clean?
I had a friend who lived in Nanuet near this restaurant. Her cats kept mysteriously disappearing...
I was on the flight on Sunday and the flight attendant used her bare hand to scoop ice in my cup. I figured had I met her in bar, I probably would have made out with her, so I didn’t complain.
I was in Taipei earlier this summer, I think here in the US, we expect 100% safety.
I bet this guy has a serious case of bromadrosis.
Thats Stink Foot!
Yeah Stink Foot put a hurt on my nose.
European wines are out, too, I suppose.
Reminds me of when I was walking through a parking lot in l00 degree heat and saw the owner of a Chinese restaurant nearby opening the trunk of his car. At first I did not know what I was looking at. . .but as he lifted the huge uncovered trays of was meat to carry into his restaurant; ‘I got it’. . .authentic Mongolian Beef. . .
Reminds me of when I was walking through a parking lot in l00 degree heat and saw the owner of a Chinese restaurant nearby opening the trunk of his car. At first I did not know what I was looking at. . .but as he lifted the huge uncovered trays of was meat to carry into his restaurant; ‘I got it’. . .authentic Mongolian Beef. . .
. . .Food nazis at work. . .
or
like they didn't know ab out it - probably taught him
News alert!!! You’ve seen nothing yet. Where do you think most of our food comes from now? Remember that substance in dog food that made so many of man’s best friends ill? They have to put it in something - maybe pasta??? Best answer - but you’re not going to like it - shop at the farmer’s market, your local butcher that you know personally, and that dreadful phrase - COOK AT HOME!
You never heard of Wol Fee, the famous kick-ass vampire killer?
They should purchase garlic already minced. It is sold in jars at the grocery store.
It’s chinese food...more authentic this way
I guess you don’t want to know how they make Calamari Blanc wine, then. Or Eelwurst. Or pate de ane gras.
I miss Zappa L0L
A recent Chinese Buffet in Ga ,near me, was closed down because of MONKEY hair in the meat.I saw the report,I s**t you not!
Reminds me of the Chinese Restaurant next to the newspaper where I worked for a couple of summers. My proofreader shift went from 3 pm-1 am and we frequently ate dinner at the restaurant. One night some coworkers and I were taking some air out back when we saw some large barrels behind the restaurant. They were clearly labeled: “horsemeat, not fit for human consumption”. Last time I even thought of eating there.
Puke
After I took a break in the mens room, I went to wash my hands at the only sink. One of the chefs came out of the other stall, decided he couldn’t wait for me to finish washing my hands, and promptly washed his hands IN THE URINAL...
(and no I didn’t finish my meal, nor did I pay for it...and yes, they closed shortly after...)
I tried to cook with garlic for a long time before a website about garlic explained how. Garlic is mild when it is used whole surprisingly, that is how “40 clove roast” recipes can get away with that. Chopped it is much stronger.
Well of course I had that much figgered out but didn’t take it all the way.
The easiest way (assuming no boots) is to get a wide thick blade and chop coarsly and cover with salt. Mash/chop by drawing the flat of the blade over and over until you have a paste, the salt keeps the juices. A little goes a long way this way.
In 1942 our boys under siege by the Japs in the Bataan Peninsula had to survive on monkey meat, which was palatable until the hands began showing up in their messkits.
(Yes, I said Japs.)
Which is why I use chopped, or smashed in a garlic press. Garlic enhances lots of dishes and is great in meat marinades. Yum!
(But never, ever use a boot as a garlic press - yuk!)
No commercial, and you can find the YanCanCook website w/o any help from me, but this knife, and others of the same style I'm sure, is the most useful knife for a chef, or a jackleg cook such as I, ever designed.
Tip: isolate the cloves from the crown, chop a small piece off each end (do NOT peel), then smash each clove. The skin peels off, perforce, then chop or mince as you prefer.
OMG. .go not want to even speculate on the possibile scenarios here. All of them gruesome as to how this might have happened.
Have always had a few rules about eating Chinese (like. . .do not order chicken. . .unless it is just the flavor that is important). Enlarged that to just. . .don't order at all; unless you trust the 'kitchen' - and it's owners; which keeps my 'Chinese food' local unless with trusted friends elsewhere.
Funny. . .that 'meat episode' (surely this was a 'one-time' event i.e. the 'meat truck broke down. . .) but this was in Ga. as well; but more than a few years ago. Think these people were closed not long after they opened, by the Chinese mafia - so maybe the Brotherhood hijacked the truck that day or maybe the meat was just safer in the trunk afterall. A kind of 'quality control' effort. . .or whatever. . .
Did wonder for a while, if they survived and if they did, where they went. . .down the road perhaps ;^) . . .
What about the dissapearing cats?
When I was a little girl, my mother taught me some of life’s lessons. One was this:
Never, ever examine the inside of an egg-roll and, even worse - never ask the cook.
Now, I know what she must have meant. Mother’s can be wise.
Sounds good. I like to use “krauterbutter” spice with the garlic which is just a fancy name for what ends up as green butter, after mixing everything up. Great on steaks and for garlic bread or baked potatos even. I guess to do it best use unsalted butter because the garlic will have enough with that method of prep.
Roasted garlic is pretty tasty, slice off the tops of a whole bunch and remove the loose paper, drizzle with olive oil or fave and then roast for what, an hour? Haven’t really perfected that yet either.
I guess this guy is going to have to go back to his old job at the school cafeteria.
For a minute there I thought that was Joe Biden with the guitar.
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