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  1. #1
    Prophet's Avatar
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    10 things your restaurant won't tell you

    Get your facts first, and then you can distort them as much as you please. Mark Twain

  2. #2
    COJOMAY is offline Jersey Retired
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    Re: 10 things your restaurant won't tell you

    10. "Never go out to eat on a Monday."

    If you think that Monday, when restaurants tend not to be crowded, is a great time to eat out, think again. "You're being served all of the weekend's leftovers," says Francis, the exposé co-author. Kitchens prepare food on a first-in, first-out basis, meaning whatever is oldest gets served first. It's a way to ensure that everything on the menu is as fresh as possible.
    Just cured me from eating out on Monday!
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  3. #3
    Billy Boy is offline Hall of Famer
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    Re: 10 things your restaurant won't tell you

    "COJOMAY" wrote:
    10. "Never go out to eat on a Monday."

    If you think that Monday, when restaurants tend not to be crowded, is a great time to eat out, think again. "You're being served all of the weekend's leftovers," says Francis, the exposé co-author. Kitchens prepare food on a first-in, first-out basis, meaning whatever is oldest gets served first. It's a way to ensure that everything on the menu is as fresh as possible.
    Just cured me from eating out on Monday!
    I think that only goes for seafood and other perishables.
    And the reasoning is because they get their big shipments in on Friday ready for the weakend rush.


    Why would the weekends leftovers be any worse then say Wednesdays left overs?


    All the kids my age pee their pants, it's the coolest.

  4. #4
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    Re: 10 things your restaurant won't tell you

    5. "There's something fishy about our seafood."

    Even when you pay top dollar for a seafood dish, you might not get what you're expecting. About 70% of the time, for example, those Maryland crab cakes on the menu weren't made using crabs from Chesapeake Bay, says James Anderson, the chairman of the Department of Environmental and Natural Resource Economics at the University of Rhode Island. Because of high demand, crabs are often from other Eastern states or imported from Thailand and Vietnam. (Look closely at the menu: "Maryland-style" crab is the giveaway.)

    There's also the problem of outright substitution -- inexpensive fish, such as pollack, getting passed off as something pricier, like cod. How widespread is the problem? In 2006 the Daytona Beach (Fla.) News-Journal sent fish samples to a lab to prove that four out of 10 local restaurants were pawning a cheaper fish as grouper. The same lab also checked seafood from 24 U.S. cities and found that, overall, consumers have less than a 50-50 shot at being served the fish they ordered.

    What can you do? Ask where the fish comes from. "If they're not sure if the fish is from Alaska or Asia, I order the beef," Anderson says.
    Is it possible some of it comes from the Gortons Fisherman box?

  5. #5
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    Re: 10 things your restaurant won't tell you

    "COJOMAY" wrote:
    10. "Never go out to eat on a Monday."

    If you think that Monday, when restaurants tend not to be crowded, is a great time to eat out, think again. "You're being served all of the weekend's leftovers," says Francis, the exposé co-author. Kitchens prepare food on a first-in, first-out basis, meaning whatever is oldest gets served first. It's a way to ensure that everything on the menu is as fresh as possible.
    Just cured me from eating out on Monday!
    its the truth, the oldest food is used first

  6. #6
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    Re: 10 things your restaurant won't tell you

    "COJOMAY" wrote:
    10. "Never go out to eat on a Monday."

    If you think that Monday, when restaurants tend not to be crowded, is a great time to eat out, think again. "You're being served all of the weekend's leftovers," says Francis, the exposé co-author. Kitchens prepare food on a first-in, first-out basis, meaning whatever is oldest gets served first. It's a way to ensure that everything on the menu is as fresh as possible.
    Just cured me from eating out on Monday!
    The system works great most days, but it can run into a little glitch over the weekend. Distributors typically take Sunday off and make their last deliveries Saturday morning, which means that by Monday any food not used over the weekend is at least three to four days old. And it will be served before the same ingredients arriving in Monday's delivery.
    Too true, especially if you are into Sushi (served that one up for you nicely Cajun).
    Fish markets are closed on Sunday and Mondays.
    If you are a sushi fan, stay away on Mondays.

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    Re: 10 things your restaurant won't tell you

    "COJOMAY" wrote:
    10. "Never go out to eat on a Monday."

    If you think that Monday, when restaurants tend not to be crowded, is a great time to eat out, think again. "You're being served all of the weekend's leftovers," says Francis, the exposé co-author. Kitchens prepare food on a first-in, first-out basis, meaning whatever is oldest gets served first. It's a way to ensure that everything on the menu is as fresh as possible.
    Just cured me from eating out on Monday!
    Eat at the sports bar while watching Monday Night Football.

    Wash those pickled pigs feet or wings down with a liberal dose of Buckhorn beer and you'll never go wrong!
    What takes a quarterback to the next level is not arm strength or mobility or any of that stuff. Its the ability to play on critical downs. Manage third downs, or red zones or four-minute or two-minute situations"
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