Interesting article.
Jay
http://nypost.com/2016/07/10/the-truth-behind-how-were-scammed-into-eating-phony-food/
Jay
http://nypost.com/2016/07/10/the-truth-behind-how-were-scammed-into-eating-phony-food/
This reads a lot like fear mongering.
there is quite a bit of BS in that article too
I watched show on this olive oil thing. The Italian mafia cuts something like 85-90% of all exported extra virgn olive oil with non virgin olive oil. I guess they say that it is a big part of how the make their money. 100s of million dollars. I see if I can find again might of been on VICE channel.
Jeff
I believe that is the definition of most stories in the news.
Which parts?
There is confusion over the term organic and what it means and when its label can be used. There are questions being raised about how restaurants use the term farm to table. So why not questions about grass raised beef? A few years ago there was concerns about shrimp and other seafood farm raised in China. Or is it surprising that Wallmart standards for seafood and meat are similar to Whole Foods?
Jay
I believe that is the definition of most stories in the news.
Which parts?
There is confusion over the term organic and what it means and when its label can be used. There are questions being raised about how restaurants use the term farm to table. So why not questions about grass raised beef? A few years ago there was concerns about shrimp and other seafood farm raised in China. Or is it surprising that Wallmart standards for seafood and meat are similar to Whole Foods?
Jay
I believe that is the definition of most stories in the news.
Which parts?
There is confusion over the term organic and what it means and when its label can be used. There are questions being raised about how restaurants use the term farm to table. So why not questions about grass raised beef? A few years ago there was concerns about shrimp and other seafood farm raised in China. Or is it surprising that Wallmart standards for seafood and meat are similar to Whole Foods?
Jay
I can't find links right now, but the olive oil business is rife with treachery. Some people have gone so far as to add chlorophyll to oil to give it a greener appearance/'flavor'. The bad business goes back to the late 1800's early 1900's. There was a huge propaganda campaign instituted globally by major Italian growers to push the 'higher quality' of Italian olive oils. When in reality- they have a shorter fruiting season compared to Spain/Greece/California, and are selling what is seen by most as under-ripe product.
@Chef Doom - to make edible french fries isn't double frying the standard way? In oils with different temperatures.
Most restaurants purchase pre-cooked french fries already frozen and fry them upon order, or pre-cooked and sitting next to the warm fryer if they are being lazy. Very few restaurants are willing to actually go through the tedious process of potato to double fried french fries and to believe otherwise is is foolishness.
i stopped reading at like the second paragraph where they said wagyu is an inferior cut to kobe (neither of which are "cuts")... lmfao
also I'm pretty sure there's american raised cattle sold as kobe whereas wa gyu means japanese cow. yeah. utter waste of time this article.
I've worked at 5 different places that did their own fries.
How many places as of today would you say that you worked at total?
Many years ago there was a small little spot in Miami connected to the back of China Room called "Kobe Club", at the time it gave Prime 112 a run for it's money (IMHO much better!).
They had a tasting menu that featured Japanese Kobe vs American Wagyu vs Australian Wagyu. 2oz of each, identical again, cut and preparation.
Now I'm sure there's differences in regions, herds, etc. for each country, but it was an interesting comparison. Side by side, Japanese was too rich and buttery, American was a bit to "gamey" and the Australian shined as our preference with a better balance of that melt in your mouth and not too rich taste.
An interesting article on Wagyu/Kobe that gives some background on the US market: http://www.blackmorewagyu.com/the-wagyu-story-in-australia/
Last week I was in Syndey and several restaurants had Wagyu on the menu. Had 6, 8, and 9 ratings. Couldn't tell the difference between any of them, but didn't taste them side by side. All were amazing.
This is a pretty ridiculous numbers game. Are you going to break down the average covers of each restaurant as well to gauge the to frozen to 'fresh' fry ratio? I think the take home here is that sweeping statements tend to contain more rubbish than value.
Enter your email address to join: