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  1. #11
    Join Date
    May 2006
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    Props for the guy who shot that video, and thought more about public health then his own job.
    I had a restaurant job for many years, and I think it was relatively sanitary, but when employees are getting paid minimum wage to prepare your food I would expect the worst.

  2. #12
    Quote Originally Posted by Swellinfo View Post
    Props for the guy who shot that video, and thought more about public health then his own job.
    I had a restaurant job for many years, and I think it was relatively sanitary, but when employees are getting paid minimum wage to prepare your food I would expect the worst.
    Yeah this has always confounded me

  3. #13
    Join Date
    Mar 2012
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    Central FL
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    Quote Originally Posted by Swellinfo View Post
    Props for the guy who shot that video, and thought more about public health then his own job.
    I had a restaurant job for many years, and I think it was relatively sanitary, but when employees are getting paid minimum wage to prepare your food I would expect the worst.
    +1 on giving the guy props for taking the video. It takes guts to put something out there with the possibility of being unemployed after.

    As for the minimum wage thing, I don't think that makes a difference on whether someone is sanitary with your food or not, like I and others have said, it happens at the nice restaurants too, and many of the people in those places make a pretty good salary / pay check.

  4. #14
    Join Date
    Jul 2012
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    Super props to that dude.

    Stopped eating fast food 10 years ago. Now I don't really even frequent restraunts much. If I do I try to stick to the organic ones. People at those places seem to care more about food preparation/ingrediants. I find cooking at home more enjoyable, cheaper, and better tasting anyways.

    Heard a talk show program talk about the McRib. It contains over 70 ingrediants. There is no meat in the McRib. It's pig intestines innards including intestines (poop inside those), a binder used in styrofoam production, and a chemical preserve that is banned in many countries.

  5. #15
    Join Date
    Apr 2008
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    Quote Originally Posted by archy View Post
    Super props to that dude.

    Stopped eating fast food 10 years ago. Now I don't really even frequent restraunts much. If I do I try to stick to the organic ones. People at those places seem to care more about food preparation/ingrediants. I find cooking at home more enjoyable, cheaper, and better tasting anyways.

    Heard a talk show program talk about the McRib. It contains over 70 ingrediants. There is no meat in the McRib. It's pig intestines innards including intestines (poop inside those), a binder used in styrofoam production, and a chemical preserve that is banned in many countries.
    'I heard' seems to be your catch phrase.

  6. #16
    Join Date
    Jun 2011
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    Science mother****er
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    Quote Originally Posted by archy View Post
    Super props to that dude.

    Stopped eating fast food 10 years ago. Now I don't really even frequent restraunts much. If I do I try to stick to the organic ones. People at those places seem to care more about food preparation/ingrediants. I find cooking at home more enjoyable, cheaper, and better tasting anyways.

    Heard a talk show program talk about the McRib. It contains over 70 ingrediants. There is no meat in the McRib. It's pig intestines innards including intestines (poop inside those), a binder used in styrofoam production, and a chemical preserve that is banned in many countries.
    Reminds me of the Simpsons Mcrib episode, which played on scenes from Requiem for a Dream.

    I do still eat at restaurants, but I know most of the owners and chefs at these restaurants, and they serve mostly local foods. I am not really afraid of pig intestine, as I use it to case my homemade sausages, but I want nothing to do with the random stuff they use to form those fake ribs.

  7. #17
    Agree with everyone. Anton that has worked in a kitchen knows what goes on. Especially in crappy fast food joints. You have young under paid employees preparing garbage.

    Much more satisfying to cook. Go out less, but to higher end places that really care about their food and would fire someone on the spot for messing with it.

  8. #18
    Join Date
    Jul 2012
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    Quote Originally Posted by aka pumpmaster View Post
    'I heard' seems to be your catch phrase.
    http://naturalsociety.com/mcdonalds-...d-ingredients/

  9. #19
    Join Date
    Apr 2008
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    I'm curious Archy. what do you do for a living?

  10. #20
    Join Date
    Jun 2011
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    Here is a better written article: http://healthland.time.com/2011/10/2...rt-smart-idea/

    No offense to you, Archy, but naturalsociety articles do exaggerate things. The core info is good, but that writing is a turnoff.