I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

Took it back to the manager, to microwave. Well, the
potatoes got hotter, but not the chicken.

So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers
might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin
to when I got it, was maybe two minutes.

What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

--
..
Christopher A. Young
Learn about Jesus
www.lds.org
..

On 7/13/2014 7:05 PM, Stormin Mormon wrote:
I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

Took it back to the manager, to microwave. Well, the
potatoes got hotter, but not the chicken.

So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers
might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin
to when I got it, was maybe two minutes.

What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?


Cooked, either hot or cold would have been safe to eat.

When chickens are slaughtered it is impossible to keep internals
bacteria off them which is why, even if bacteria is kept to a minimum,
chicken should be totally cooked and not put back on surface where raw
chicken came from.

Hamburger is similar and while interior of meat is sterile making
hamburger can bring bacteria int interior so hamburger should be
thoroughly cooked too.

When I was a kid working in a fast food restaurant, we would cook a
large pot full of chicken by boiling it in water. Chicken was then
breaded and frozen to be thawed as needed for deep fat frying. I guess
if it had gone directly from freezer to fryer center could stay cool.

On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
wrote:

I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

Took it back to the manager, to microwave. Well, the
potatoes got hotter, but not the chicken.

So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers

One time, breakfast eggs were cold, and I explicitly said all I wanted
him to do was microwave it. I didn't say I was in a hurry becasue I
didn't want him to feel rushed. So instead he remakes the whole thing,
keeps me waiting, I have to eat in a rush and I'm still later to the
parade than I wanted to be. Next time I'll insist and say that I'm in
a hurry and don't have time for it to be remade.

I complained when he brought it, clearly remade, but everyone with me
told me to stop.

I also didn't like the idea of his throwing away the first plateful of
food when all it needed was some more heat.

might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin

They have an AC vent above where they put the food between the kitchen
and the waitress? Is that what a transfer bin is?

That seems like a big mistake.

to when I got it, was maybe two minutes.

What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important. She
also bought some pastry which she gave to me and asked me how I liked
it.

On 7/13/2014 8:54 PM, micky wrote:
On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
wrote:


So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers

One time, breakfast eggs were cold, and I explicitly said all I wanted
him to do was microwave it. I didn't say I was in a hurry becasue I
didn't want him to feel rushed.

CY: That's courteous of you.

So instead he remakes the whole thing,
keeps me waiting, I have to eat in a rush and I'm still later to the
parade than I wanted to be. Next time I'll insist and say that I'm in
a hurry and don't have time for it to be remade.

CY: Amazing, how people "try" to be nice, but end up
making a total mess of things.


I complained when he brought it, clearly remade, but everyone with me
told me to stop.

CY: Bother, when your friends try to shut you down.
I've had that happen when I'm trying to adress some
thing and people with me want me to STFU.


I also didn't like the idea of his throwing away the first plateful of
food when all it needed was some more heat.


CY: Me, also, hate to throw away food. I did ask for the
cold plate back, and a box to bring home the food that was
OK. I'd been pleased if he'd given me new chicken and left
the potatoes, I'd just salted and peppered.

might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin

They have an AC vent above where they put the food between the kitchen
and the waitress? Is that what a transfer bin is?

CY: And I got to thinking, it was only about two minutes
from bin to table. Not enough time to cold all the way
through. And when Dad was alive, he had cold food there
at least once.


That seems like a big mistake.

to when I got it, was maybe two minutes.

What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important. She
also bought some pastry which she gave to me and asked me how I liked
it.

CY: Some where in my various piles of clutter, I do
have at least one battery thermometer. I remember buying
three at clearance at Walmart. The checker at the register
could not understand why I'd need three. Well, not my
worry if she can't understand.

On 7/13/2014 8:54 PM, micky wrote:
On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
I didn't
have a thermometer to work with. Maybe I should start to
carry one?

My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important.


Just brought back a memory, I'd bought three
probe thermometers a few months ago. I had a look,
and found one. I'll put that in my truck near the
medications I carry. Hope to remember to bring it
to lunch.

--
..
Christopher A. Young
Learn about Jesus
www.lds.org
..

On Sun, 13 Jul 2014 21:19:19 -0400, Stormin Mormon
wrote:

On 7/13/2014 8:54 PM, micky wrote:
On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
I didn't
have a thermometer to work with. Maybe I should start to
carry one?

My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important.


Just brought back a memory, I'd bought three
probe thermometers a few months ago. I had a look,
and found one. I'll put that in my truck near the
medications I carry. Hope to remember to bring it
to lunch.

Are we having lunch togeher?

On 7/13/2014 9:35 PM, micky wrote:
On Sun, 13 Jul 2014 21:19:19 -0400, Stormin Mormon
My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important.


Just brought back a memory, I'd bought three
probe thermometers a few months ago. I had a look,
and found one. I'll put that in my truck near the
medications I carry. Hope to remember to bring it
to lunch.

Are we having lunch togeher?


But, of course. I'm not much for coffee, but we could
meet at Dunkin Donuts for a diet coke and some donuts.
I'll be the balding old guy with the thermometer in
shirt pocket next to my thermostat screw driver.

--
..
Christopher A. Young
Learn about Jesus
www.lds.org
..

Stormin Mormon wrote:
I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

Took it back to the manager, to microwave. Well, the
potatoes got hotter, but not the chicken.

So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers
might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin
to when I got it, was maybe two minutes.

What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

Hi,
Was it really cold or luke warm? Hot chicken should be piping hot.
Maybe they forgot to heat it B4 serving you.

On 7/13/2014 10:35 PM, Tony Hwang wrote:
Stormin Mormon wrote:

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

Hi,
Was it really cold or luke warm? Hot chicken should be piping hot.
Maybe they forgot to heat it B4 serving you.

Room temperature, from what I could tell.

--
..
Christopher A. Young
Learn about Jesus
www.lds.org
..

On 7/14/2014 6:58 AM, Stormin Mormon wrote:
On 7/13/2014 10:35 PM, Tony Hwang wrote:
Stormin Mormon wrote:

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

Hi,
Was it really cold or luke warm? Hot chicken should be piping hot.
Maybe they forgot to heat it B4 serving you.

Room temperature, from what I could tell.


The real question, how long at that temperature? vove 40 and below 140
is the danger zone where bacteria multiplies fastest. Sitting out a
half hour, no bid deal, but if it was since esterday, watch out for food
poisoning.

On 7/14/2014 8:34 PM, Ed Pawlowski wrote:

Room temperature, from what I could tell.


The real question, how long at that temperature? vove 40 and below 140
is the danger zone where bacteria multiplies fastest. Sitting out a
half hour, no bid deal, but if it was since esterday, watch out for food
poisoning.

In theory, they make fresh every day. In reality,
who can tell?

--
..
Christopher A. Young
Learn about Jesus
www.lds.org
..

On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
wrote:

I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

Took it back to the manager, to microwave. Well, the
potatoes got hotter, but not the chicken.

So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers
might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin
to when I got it, was maybe two minutes.

What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

Never got cold food at a restaurant, and wouldn't go back if I did.
At a Waffle House my wife was served a barely cooked chicken fillet.
Raw inside. Never been back to a Waffle House.
I used to pick up cold fried chicken from Browns when we went fishing
or picnicking. Leftover from the night before.
About the fourth time I got sick from it. Never went back to Browns.
Chicken is safe if cooked properly, then handled sanitarily.
Try to eat where food it cooked and handled properly.
You may get sick finding out.

On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
wrote:

I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.

I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not greasy or
soggy. Golden brown. Used the wrong taters for the fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the cooking oil.

"micky" wrote in message ...
On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
wrote:

I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.

Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.

Took it back to the manager, to microwave. Well, the
potatoes got hotter, but not the chicken.

So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers

One time, breakfast eggs were cold, and I explicitly said all I wanted
him to do was microwave it. I didn't say I was in a hurry becasue I
didn't want him to feel rushed. So instead he remakes the whole thing,
keeps me waiting, I have to eat in a rush and I'm still later to the
parade than I wanted to be. Next time I'll insist and say that I'm in
a hurry and don't have time for it to be remade.
I complained when he brought it, clearly remade, but everyone with me
told me to stop.

I usually put the item to be sent back on a separate plate or napkin. That way I have the rest of the meal still on the table. If they start to take the whole plate, jab a fork in their hand.


I also didn't like the idea of his throwing away the first plateful of
food when all it needed was some more heat.

It seems like wasting food but really it's another cost of doing business. Could also be a health issue, bringing food back from a table to the kitchen.


might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin

They have an AC vent above where they put the food between the kitchen
and the waitress? Is that what a transfer bin is?

That seems like a big mistake.

to when I got it, was maybe two minutes.

What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
carry one?

My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important. She
also bought some pastry which she gave to me and asked me how I liked
it.

On 7/15/2014 2:55 PM, Vic Smith wrote:
Never got cold food at a restaurant, and wouldn't go back if I did.
At a Waffle House my wife was served a barely cooked chicken fillet.
Raw inside. Never been back to a Waffle House.
I used to pick up cold fried chicken from Browns when we went fishing
or picnicking. Leftover from the night before.
About the fourth time I got sick from it. Never went back to Browns.
Chicken is safe if cooked properly, then handled sanitarily.
Try to eat where food it cooked and handled properly.
You may get sick finding out.


I'll admit, I was concerned about getting food
poisoning from the bit that I did eat.

--
..
Christopher A. Young
Learn about Jesus
www.lds.org
..

On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not greasy or
soggy. Golden brown. Used the wrong taters for the fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.

--
..
Christopher A. Young
Learn about Jesus
www.lds.org
..

"Vic Smith" wrote in message

stuff snipped

Never got cold food at a restaurant, and wouldn't go back if I did.

Amen! Last week I got roped into going to Chevy's, a Tex-Mex place. Meat
in the fajitas was gristly but the real surprise came when I finished my
iced tea. After it sat there for a while without refill, I took a sip of
the melting ice and nearly gagged. It smelled like the condensate of a
badly plugged roof A/C unit. This was strike two for Chevy's. There won't
be a strike three.

I violated one of my own rules: "Never be part of the opening crowd in a
restaurant." You may get the unused/spoiled/stale/leftover food from
yesterday, you may end up eating a little grille cleaner, etc.

--
Bobby G.

micky posted for all of us...

And I know how to SNIP


On Sun, 13 Jul 2014 21:19:19 -0400, Stormin Mormon
wrote:

On 7/13/2014 8:54 PM, micky wrote:
On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
I didn't
have a thermometer to work with. Maybe I should start to
carry one?

My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important.


Just brought back a memory, I'd bought three
probe thermometers a few months ago. I had a look,
and found one. I'll put that in my truck near the
medications I carry. Hope to remember to bring it
to lunch.

Are we having lunch togeher?

Watch an episode of "Bar Rescue" on Spike TV. It makes one think... The
owner can't run the business and has no idea of food prep or handling in
about 85% of the shows. It makes ME sick looking at some of these
"kitchens". The host goes ballistic over bad chicken. I guess the places
don't get shut down because there is next to no patrons; who are probably
too wasted to complain anyway. Where are the health inspectors?

--
Tekkie

"Stormin Mormon" wrote in message ...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not greasy or
soggy. Golden brown. Used the wrong taters for the fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.

--
.
Christopher A. Young
Learn about Jesus
www.lds.org

2-3 years ago I used to eat bbq chicken regularly at Stonefire Grill. Then they changed suppliers or something - never did find out what. The chicken was OK outside, but undercooked inside with bright red blood vessels here and there. I first started sending it back for reheating, but eventually just began ordering it well done. That helped the inside, but they always burned the outside. Each time I told the manager, but every month they had a new one. Sorry to have to avoid that place - all else was good. Have not been back in over 2 years now.

"Guv Bob" wrote:
"Stormin Mormon" wrote in message ...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not greasy or
soggy. Golden brown. Used the wrong taters for the fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.

--
.
Christopher A. Young
Learn about Jesus
www.lds.org

2-3 years ago I used to eat bbq chicken regularly at Stonefire Grill.
Then they changed suppliers or something - never did find out what. The
chicken was OK outside, but undercooked inside with bright red blood
vessels here and there. I first started sending it back for reheating,
but eventually just began ordering it well done. That helped the inside,
but they always burned the outside. Each time I told the manager, but
every month they had a new one. Sorry to have to avoid that place - all
else was good. Have not been back in over 2 years now.

Does not sound like it was BBQ. BBQ takes a long to cook with smoke. You
can't make BBQ on a grill.

Greg

"gregz" wrote in message
...
"Guv Bob" wrote:
"Stormin Mormon" wrote in message
...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not greasy or
soggy. Golden brown. Used the wrong taters for the fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.

--
.
Christopher A. Young
Learn about Jesus
www.lds.org

2-3 years ago I used to eat bbq chicken regularly at Stonefire Grill.
Then they changed suppliers or something - never did find out what. The
chicken was OK outside, but undercooked inside with bright red blood
vessels here and there. I first started sending it back for reheating,
but eventually just began ordering it well done. That helped the inside,
but they always burned the outside. Each time I told the manager, but
every month they had a new one. Sorry to have to avoid that place - all
else was good. Have not been back in over 2 years now.

Does not sound like it was BBQ. BBQ takes a long to cook with smoke. You
can't make BBQ on a grill.


also does not sound like he knows how to tell if chicken is cooked.

On Tue, 15 Jul 2014 19:33:10 -0400, Tekkie® wrote:

micky posted for all of us...

And I know how to SNIP


On Sun, 13 Jul 2014 21:19:19 -0400, Stormin Mormon
wrote:

On 7/13/2014 8:54 PM, micky wrote:
On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
I didn't
have a thermometer to work with. Maybe I should start to
carry one?

My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important.


Just brought back a memory, I'd bought three
probe thermometers a few months ago. I had a look,
and found one. I'll put that in my truck near the
medications I carry. Hope to remember to bring it
to lunch.

Are we having lunch togeher?

Watch an episode of "Bar Rescue" on Spike TV. It makes one think... The
owner can't run the business and has no idea of food prep or handling in
about 85% of the shows. It makes ME sick looking at some of these
"kitchens". The host goes ballistic over bad chicken. I guess the places

You just reminded me. I have a little chicken in the fridge that i was
supposed to eat last night, and I was looking forward to eating it
tonight. It's 11:30P, but I don't think it's too late.


don't get shut down because there is next to no patrons; who are probably
too wasted to complain anyway. Where are the health inspectors?

On Tuesday, July 15, 2014 7:33:10 PM UTC-4, Tekkie® wrote:
micky posted for all of us...



And I know how to SNIP





On Sun, 13 Jul 2014 21:19:19 -0400, Stormin Mormon

wrote:



On 7/13/2014 8:54 PM, micky wrote:

On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon

I didn't

have a thermometer to work with. Maybe I should start to

carry one?



My ex-girlfriend did. Of course she was a mystery shopper, and often

did shops at Starbucks. Temperature of coffee very important.





Just brought back a memory, I'd bought three

probe thermometers a few months ago. I had a look,

and found one. I'll put that in my truck near the

medications I carry. Hope to remember to bring it

to lunch.



Are we having lunch togeher?



Watch an episode of "Bar Rescue" on Spike TV. It makes one think... The

owner can't run the business and has no idea of food prep or handling in

about 85% of the shows. It makes ME sick looking at some of these

"kitchens". The host goes ballistic over bad chicken. I guess the places

don't get shut down because there is next to no patrons; who are probably

too wasted to complain anyway. Where are the health inspectors?


Apparently the inspectors don't get to these restaurants/bars very
often. I've wondered the same thing watching Bar Rescue, Kitchen Nightmares,
Restaurant Impossible, etc. The other possibility is that they deliberately
make things worse just for TV so they have something to show.....

Another thing that you see that's unbelievable on so many of those
failing restaurants is the owner being unaware of how bad the food is
because they don't taste it. Even on some of the cooking competition
shows, eg Top Chef, Hells Kitchen, you see professional chefs that are
sending out food without tasting it.

On Tuesday, July 15, 2014 6:45:37 PM UTC-4, Stormin Mormon wrote:
On 7/15/2014 3:33 PM, Oren wrote:

I love and eat cold chicken.



Chicken was / is great, even cold. Light crust, not greasy or

soggy. Golden brown. Used the wrong taters for the fries, though.



http://oi60.tinypic.com/b52kaw.jpg



http://oi61.tinypic.com/nvxvo1.jpg



I'd be more concerned with the temperature of the cooking oil.



Fine, when properly cooked, and intended to be

served cold. This was intended to be hot.



If you told us the actual version of chicken it was, it might
shed more light on it and how it's typically prepared. Apparently it
was properly cooked, because if it was just cooked and was still
room temp, then it would be obviously raw. So, it sounds like it
was thoroughly cooked, but then something went wrong after, eg it
sat around or wasn't properly reheated from cold storage, etc.
How much risk there is to that, no way of knowing. If it was cooked
and it sat around for 15 mins, no risk. If it was cooked and sat
at room temp for hours, then the risk increases.

On 7/17/2014 9:09 AM, trader_4 wrote:

Another thing that you see that's unbelievable on so many of those
failing restaurants is the owner being unaware of how bad the food is
because they don't taste it. Even on some of the cooking competition
shows, eg Top Chef, Hells Kitchen, you see professional chefs that are
sending out food without tasting it.


I worked as a dish washer in a restaurant.
Every day before opening, the manager and
assistant would go down the cook line with
stainless bin of spoons. He or she would
taste each item, and put the once used spoon
in a dirty bin. I got to wash them all. But,
I realized how important the test was, and
I never objected to the extra work.

--
..
Christopher A. Young
Learn about Jesus
www.lds.org
..

On Thu, 17 Jul 2014 02:21:05 +0000 (UTC), gregz
wrote:

"Guv Bob" wrote:
"Stormin Mormon" wrote in message ...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not greasy or
soggy. Golden brown. Used the wrong taters for the fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.


(lines snipped)
2-3 years ago I used to eat bbq chicken regularly at Stonefire Grill.
Then they changed suppliers or something - never did find out what. The
chicken was OK outside, but undercooked inside with bright red blood
vessels here and there. I first started sending it back for reheating,
but eventually just began ordering it well done. That helped the inside,
but they always burned the outside. Each time I told the manager, but
every month they had a new one. Sorry to have to avoid that place - all
else was good. Have not been back in over 2 years now.

Does not sound like it was BBQ. BBQ takes a long to cook with smoke. You
can't make BBQ on a grill.

Greg

Correct. BBQ was originally the "worst parts" of the animal. Gilled
chicken may have sauce slathered on it to look like BBQ - but it ain't
the real deal. 3 meat smokers here, 1 grill and a burner for frying
with propane.

Somewhere on the net I found the oldest BBQ sauce (America). Hard to
read, but the bride wrote it down. Oh! Here I found the link...

http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html

https://tinyurl.com/lg5p7q6

On Tue, 15 Jul 2014 19:33:10 -0400, Tekkie®
wrote:

Watch an episode of "Bar Rescue" on Spike TV. It makes one think... The
owner can't run the business and has no idea of food prep or handling in
about 85% of the shows. It makes ME sick looking at some of these
"kitchens". The host goes ballistic over bad chicken. I guess the places
don't get shut down because there is next to no patrons; who are probably
too wasted to complain anyway. Where are the health inspectors?

I like Mystery Diners. The owner hires the crew to do surveillance.
They set up cameras and a control center. Hilarity ensues.

- employee scams with the owner away

- food / drinks being given away

- Kegs and "stuff" growing legs, then walking out the door

On Thu, 17 Jul 2014 09:21:27 -0400, Stormin Mormon
wrote:


I worked as a dish washer in a restaurant.
Every day before opening, the manager and
assistant would go down the cook line with
stainless bin of spoons. He or she would
taste each item, and put the once used spoon
in a dirty bin. I got to wash them all. But,
I realized how important the test was, and
I never objected to the extra work.

I supervised prison chow halls, not a food service worker though. Food
service staff were mandated to ensure a hot meal. It had to be
appealing, labeled if it contained pork (muslims) and a wide variety
on the salad bar for the vegans. Jews were another study...

Prison riots can often start in the chow hall, if not from the food, a
good time to murder another.
--
"You can not rehabilitate a person that has never been habilitated!"
-- Convict Guard 101

Oren wrote:
On Thu, 17 Jul 2014 02:21:05 +0000 (UTC), gregz

wrote:

"Guv Bob" wrote:
"Stormin Mormon" wrote in
message
...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not
greasy or
soggy. Golden brown. Used the wrong taters for the
fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the
cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.


(lines snipped)
2-3 years ago I used to eat bbq chicken regularly at
Stonefire
Grill.
Then they changed suppliers or something - never did
find out what.
The
chicken was OK outside, but undercooked inside with
bright red blood
vessels here and there. I first started sending it back
for
reheating,
but eventually just began ordering it well done. That
helped the
inside,
but they always burned the outside. Each time I told
the manager,
but
every month they had a new one. Sorry to have to avoid
that place
- all
else was good. Have not been back in over 2 years now.

Does not sound like it was BBQ. BBQ takes a long to cook
with smoke.
You can't make BBQ on a grill.

Greg

Correct. BBQ was originally the "worst parts" of the
animal. Gilled
chicken may have sauce slathered on it to look like BBQ -
but it ain't
the real deal. 3 meat smokers here, 1 grill and a burner
for frying
with propane.

Somewhere on the net I found the oldest BBQ sauce
(America). Hard to
read, but the bride wrote it down. Oh! Here I found the
link...

http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html

https://tinyurl.com/lg5p7q6

if its *good* Que, ya don't needz no stinkin sauce. g
Sauce is only needed when you need to hide the flavor of the
meat

On Thu, 17 Jul 2014 12:36:27 -0500, "ChairMan"
wrote:

Oren wrote:
On Thu, 17 Jul 2014 02:21:05 +0000 (UTC), gregz

wrote:

"Guv Bob" wrote:
"Stormin Mormon" wrote in
message
...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not
greasy or
soggy. Golden brown. Used the wrong taters for the
fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the
cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.


(lines snipped)
2-3 years ago I used to eat bbq chicken regularly at
Stonefire
Grill.
Then they changed suppliers or something - never did
find out what.
The
chicken was OK outside, but undercooked inside with
bright red blood
vessels here and there. I first started sending it back
for
reheating,
but eventually just began ordering it well done. That
helped the
inside,
but they always burned the outside. Each time I told
the manager,
but
every month they had a new one. Sorry to have to avoid
that place
- all
else was good. Have not been back in over 2 years now.

Does not sound like it was BBQ. BBQ takes a long to cook
with smoke.
You can't make BBQ on a grill.

Greg

Correct. BBQ was originally the "worst parts" of the
animal. Gilled
chicken may have sauce slathered on it to look like BBQ -
but it ain't
the real deal. 3 meat smokers here, 1 grill and a burner
for frying
with propane.

Somewhere on the net I found the oldest BBQ sauce
(America). Hard to
read, but the bride wrote it down. Oh! Here I found the
link...

http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html

https://tinyurl.com/lg5p7q6

if its *good* Que, ya don't needz no stinkin sauce. g
Sauce is only needed when you need to hide the flavor of the
meat


I know HOW you Texans operate. Sauce is like Voodoo. Give me some
meat, now
--
"You can not rehabilitate a person that has never been habilitated!"
-- Convict Guard 101

On Thursday, July 17, 2014 1:00:15 PM UTC-4, Oren wrote:
On Tue, 15 Jul 2014 19:33:10 -0400, Tekkie�

wrote:



Watch an episode of "Bar Rescue" on Spike TV. It makes one think... The

owner can't run the business and has no idea of food prep or handling in

about 85% of the shows. It makes ME sick looking at some of these

"kitchens". The host goes ballistic over bad chicken. I guess the places

don't get shut down because there is next to no patrons; who are probably

too wasted to complain anyway. Where are the health inspectors?



I like Mystery Diners. The owner hires the crew to do surveillance.

They set up cameras and a control center. Hilarity ensues.



- employee scams with the owner away



- food / drinks being given away



- Kegs and "stuff" growing legs, then walking out the door

Do you ever wonder if it's real though? Some of it seems hard to believe.
Like the ones where it's a bar and the crook manager starts charging
a cover charge, with a guy outside. Or where the manager makes an Italian
restaurant into a Mexican one, two nights a week. Doesn't it strain credulity
that managers would be brazen enough to do that and not think that the
owner is going to come by one night? Or that friends, neighbors, dissatisfied
employees, etc aren't going to tell the owner?

IDK, some of it just seems a bit out there......

On Thu, 17 Jul 2014 10:46:29 -0700 (PDT), trader_4
wrote:

I like Mystery Diners. The owner hires the crew to do surveillance.

They set up cameras and a control center. Hilarity ensues.



- employee scams with the owner away



- food / drinks being given away



- Kegs and "stuff" growing legs, then walking out the door

Do you ever wonder if it's real though? Some of it seems hard to believe.
Like the ones where it's a bar and the crook manager starts charging
a cover charge, with a guy outside. Or where the manager makes an Italian
restaurant into a Mexican one, two nights a week. Doesn't it strain credulity
that managers would be brazen enough to do that and not think that the
owner is going to come by one night? Or that friends, neighbors, dissatisfied
employees, etc aren't going to tell the owner?

IDK, some of it just seems a bit out there......

I think the recorded video is evidence enough. As long as there is a
chain of evidence; enough to show what is going on. I did notice on
Mystery Diners (MD), none of the employees were prosecuted for a
crime. Just fired or not.

On 7/17/2014 12:46 PM, trader_4 wrote:
On Thursday, July 17, 2014 1:00:15 PM UTC-4, Oren wrote:
On Tue, 15 Jul 2014 19:33:10 -0400, Tekkie�

wrote:



Watch an episode of "Bar Rescue" on Spike TV. It makes one think... The

owner can't run the business and has no idea of food prep or handling in

about 85% of the shows. It makes ME sick looking at some of these

"kitchens". The host goes ballistic over bad chicken. I guess the places

don't get shut down because there is next to no patrons; who are probably

too wasted to complain anyway. Where are the health inspectors?



I like Mystery Diners. The owner hires the crew to do surveillance.

They set up cameras and a control center. Hilarity ensues.



- employee scams with the owner away



- food / drinks being given away



- Kegs and "stuff" growing legs, then walking out the door

Do you ever wonder if it's real though? Some of it seems hard to believe.
Like the ones where it's a bar and the crook manager starts charging
a cover charge, with a guy outside. Or where the manager makes an Italian
restaurant into a Mexican one, two nights a week. Doesn't it strain credulity
that managers would be brazen enough to do that and not think that the
owner is going to come by one night? Or that friends, neighbors, dissatisfied
employees, etc aren't going to tell the owner?

IDK, some of it just seems a bit out there......


If it's reality tv, it is all staged. Reality tv is real in the same
sense that pro wrestling is real.

On Thursday, July 17, 2014 2:01:58 PM UTC-4, Oren wrote:
On Thu, 17 Jul 2014 10:46:29 -0700 (PDT), trader_4

wrote:



I like Mystery Diners. The owner hires the crew to do surveillance.



They set up cameras and a control center. Hilarity ensues.







- employee scams with the owner away







- food / drinks being given away







- Kegs and "stuff" growing legs, then walking out the door



Do you ever wonder if it's real though? Some of it seems hard to believe.

Like the ones where it's a bar and the crook manager starts charging

a cover charge, with a guy outside. Or where the manager makes an Italian

restaurant into a Mexican one, two nights a week. Doesn't it strain credulity

that managers would be brazen enough to do that and not think that the

owner is going to come by one night? Or that friends, neighbors, dissatisfied

employees, etc aren't going to tell the owner?



IDK, some of it just seems a bit out there......



I think the recorded video is evidence enough. As long as there is a

chain of evidence; enough to show what is going on.

I don't see how the recorded video on a reality show proves anything.
How do you know that those being videoed don't know the cameras are there
and what's going on? Speaking of which, many of those cameras are
huge, big, honkers. That Willie guy on Restaurant Stakeout for example.
They show these huge and obvious cameras after he's put them in, just hanging
in a corner of the ceiling. And
he doesn't just put in one or two, it's like a dozen. You really think employees wouldn't notice them everywhere?

IDK, I have my doubts that it's all real.





I did notice on

Mystery Diners (MD), none of the employees were prosecuted for a

crime. Just fired or not.

Yes, that's interesting too, isn't it?

In ,
Oren belched:
On Thu, 17 Jul 2014 12:36:27 -0500, "ChairMan"
wrote:

Oren wrote:
On Thu, 17 Jul 2014 02:21:05 +0000 (UTC), gregz

wrote:

"Guv Bob" wrote:
"Stormin Mormon" wrote in
message
...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not
greasy or
soggy. Golden brown. Used the wrong taters for the
fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the
cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.


(lines snipped)
2-3 years ago I used to eat bbq chicken regularly at
Stonefire
Grill.
Then they changed suppliers or something - never did
find out what.
The
chicken was OK outside, but undercooked inside with
bright red blood
vessels here and there. I first started sending it back
for
reheating,
but eventually just began ordering it well done. That
helped the
inside,
but they always burned the outside. Each time I told
the manager,
but
every month they had a new one. Sorry to have to avoid
that place
- all
else was good. Have not been back in over 2 years now.

Does not sound like it was BBQ. BBQ takes a long to cook
with smoke.
You can't make BBQ on a grill.

Greg

Correct. BBQ was originally the "worst parts" of the
animal. Gilled
chicken may have sauce slathered on it to look like BBQ -
but it ain't
the real deal. 3 meat smokers here, 1 grill and a burner
for frying
with propane.

Somewhere on the net I found the oldest BBQ sauce
(America). Hard to
read, but the bride wrote it down. Oh! Here I found the
link...

http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html

https://tinyurl.com/lg5p7q6

if its *good* Que, ya don't needz no stinkin sauce. g
Sauce is only needed when you need to hide the flavor of the
meat


I know HOW you Texans operate. Sauce is like Voodoo. Give me some
meat, now

Not all us Texicans feel that way, but yeah, I'm a carnivore. Gimme the
meat, beef, turkey, pork, ribs, I don't care. Just smoke it *right* and give
it to me.
Sauce should only be used to compliment the meat, not slathered on and
drippin down yer chin!!!
Just ask Ed, he 's a conasewer of fine smoked meats

Oren posted for all of us...

And I know how to SNIP



I like Mystery Diners. The owner hires the crew to do surveillance.
They set up cameras and a control center. Hilarity ensues.

- employee scams with the owner away

- food / drinks being given away

- Kegs and "stuff" growing legs, then walking out the door

Never heard heard of this one. Will track it down, any idea of
network/time/date?

--
Tekkie

"ChairMan" wrote:
Oren wrote:
On Thu, 17 Jul 2014 02:21:05 +0000 (UTC), gregz

wrote:

"Guv Bob" wrote:
"Stormin Mormon" wrote in
message
...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not
greasy or
soggy. Golden brown. Used the wrong taters for the
fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the
cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.


(lines snipped)
2-3 years ago I used to eat bbq chicken regularly at
Stonefire
Grill.
Then they changed suppliers or something - never did
find out what.
The
chicken was OK outside, but undercooked inside with
bright red blood
vessels here and there. I first started sending it back
for
reheating,
but eventually just began ordering it well done. That
helped the
inside,
but they always burned the outside. Each time I told
the manager,
but
every month they had a new one. Sorry to have to avoid
that place
- all
else was good. Have not been back in over 2 years now.

Does not sound like it was BBQ. BBQ takes a long to cook
with smoke.
You can't make BBQ on a grill.

Greg

Correct. BBQ was originally the "worst parts" of the
animal. Gilled
chicken may have sauce slathered on it to look like BBQ -
but it ain't
the real deal. 3 meat smokers here, 1 grill and a burner
for frying
with propane.

Somewhere on the net I found the oldest BBQ sauce
(America). Hard to
read, but the bride wrote it down. Oh! Here I found the
link...

http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html

https://tinyurl.com/lg5p7q6

if its *good* Que, ya don't needz no stinkin sauce. g
Sauce is only needed when you need to hide the flavor of the
meat

Right, except a light veggie sauce does not cover up. Sauce should be
runny, not thick.

On ribs, I like to marinate them in a rub mix, in a bag, before cooking.
Rub some more on cooking.

Greg

Oren wrote:
On Thu, 17 Jul 2014 02:21:05 +0000 (UTC), gregz
wrote:

"Guv Bob" wrote:
"Stormin Mormon" wrote in message
...
On 7/15/2014 3:33 PM, Oren wrote:
I love and eat cold chicken.

Chicken was / is great, even cold. Light crust, not greasy or
soggy. Golden brown. Used the wrong taters for the fries, though.

http://oi60.tinypic.com/b52kaw.jpg

http://oi61.tinypic.com/nvxvo1.jpg

I'd be more concerned with the temperature of the cooking oil.

Fine, when properly cooked, and intended to be
served cold. This was intended to be hot.


(lines snipped)
2-3 years ago I used to eat bbq chicken regularly at Stonefire Grill.
Then they changed suppliers or something - never did find out what. The
chicken was OK outside, but undercooked inside with bright red blood
vessels here and there. I first started sending it back for reheating,
but eventually just began ordering it well done. That helped the inside,
but they always burned the outside. Each time I told the manager, but
every month they had a new one. Sorry to have to avoid that place - all
else was good. Have not been back in over 2 years now.

Does not sound like it was BBQ. BBQ takes a long to cook with smoke. You
can't make BBQ on a grill.

Greg

Correct. BBQ was originally the "worst parts" of the animal. Gilled
chicken may have sauce slathered on it to look like BBQ - but it ain't
the real deal. 3 meat smokers here, 1 grill and a burner for frying
with propane.

Somewhere on the net I found the oldest BBQ sauce (America). Hard to
read, but the bride wrote it down. Oh! Here I found the link...

http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html

https://tinyurl.com/lg5p7q6

This is a good page, except it wants to disappear on my browser. From what
I saw, scotts sauce which I use and duplicate. Great on chinese food.
The other recipes are interesting. The tomato sauce is similar to mine and
our area, no sweetness.

Greg

On Thursday, July 17, 2014 5:06:39 PM UTC-4, Tekkie® wrote:
Oren posted for all of us...



And I know how to SNIP







I like Mystery Diners. The owner hires the crew to do surveillance.

They set up cameras and a control center. Hilarity ensues.



- employee scams with the owner away



- food / drinks being given away



- Kegs and "stuff" growing legs, then walking out the door



Never heard heard of this one. Will track it down, any idea of

network/time/date?



--

Tekkie

It's on FoodNetwork. I'm sure if you google you can find the time.
I just found this:

http://www.mysterydinersfraud.com/

http://radaronline.com/exclusives/20...for-faking-it/

http://chowhound.chow.com/topics/851426


Some interesting stuff there, with links to two newspapers that
apparently ran stories about it not being real. Those websites did bring
up a couple of interesting points I hadn't thought about. They claim that
all the main characters are wearing microphones. Now thinking about it,
that makes sense. I'm not sure you could capture the quality of audio
that you can clearly hear. For example, you have a waitress talking while
walking around and yet the audio is always very clear. Not sure how you
do that in a whole restaurant without the waitress being wired.

And they claim the hidden cameras are fake. Now that I think about it,
is the video shot really consistent with what you'd see only from
cameras shooting from the ceiling? I'll watch closer in the future. But
the video is so good it seems like it could be shot from regular TV
cameras on the floor.

Also some of the words spoken on the show don't make sense, like
"Let's go to that bar after work that we always go to", "I'm the new
supply guy". How likely is it that people would say that, versus it's
said deliberately with the names left out for TV? In other words, you'd
think the new supply guy would say "Hi, I'm Joe, your new rep from NY Beer Distributors".

On Fri, 18 Jul 2014 06:21:00 -0700 (PDT), trader_4
wrote:

It's on FoodNetwork. I'm sure if you google you can find the time.
I just found this:

http://www.mysterydinersfraud.com/

http://radaronline.com/exclusives/20...for-faking-it/

http://chowhound.chow.com/topics/851426


Some interesting stuff there, with links to two newspapers that
apparently ran stories about it not being real. Those websites did bring
up a couple of interesting points I hadn't thought about. They claim that
all the main characters are wearing microphones. Now thinking about it,
that makes sense. I'm not sure you could capture the quality of audio
that you can clearly hear. For example, you have a waitress talking while
walking around and yet the audio is always very clear. Not sure how you
do that in a whole restaurant without the waitress being wired.

And they claim the hidden cameras are fake. Now that I think about it,
is the video shot really consistent with what you'd see only from
cameras shooting from the ceiling? I'll watch closer in the future. But
the video is so good it seems like it could be shot from regular TV
cameras on the floor.

Also some of the words spoken on the show don't make sense, like
"Let's go to that bar after work that we always go to", "I'm the new
supply guy". How likely is it that people would say that, versus it's
said deliberately with the names left out for TV? In other words, you'd
think the new supply guy would say "Hi, I'm Joe, your new rep from NY Beer Distributors".

Well that spoils the show for me. Being staged and scripted, I'll not
be able to watch it with the same interest I had in it before. BAH.