I have seen in an episode of Unwrapped that (at least in the US) chefs in chain restaurants would only need to cook the meat in an entree, as the sauce will be prepared by the central kitchen and the chef will just pour it over.
What I was surprised here is the use of single-serve retort packs; I guess after the tourist season (see last post of pool) they don't even need to prepare lots of it.
Hey, regardless of whatever extravagant claims each establishment makes we only pay for what we get on our plate. What they do behind the counter shouldn't be too much of an issue unless it makes us sick afterwards.
SdCdS said: I have seen in an episode of Unwrapped that (at least in the US) chefs in chain restaurants would only need to cook the meat in an entree, as the sauce will be prepared by the central kitchen and the chef will just pour it over.
What I was surprised here is the use of single-serve retort packs; I guess after the tourist season (see last post of pool) they don't even need to prepare lots of it.
It makes economical sense really. Especially I think, for a tourist spot that has lost most of the reason it became a tourist spot.
Poor Kogasauthor, this is the 4th time getting the shaft in this trip, eh?
Well, at least we know they're being honest about the food, right? I'm sure it tastes just as good. Not like they have an army of chefs working for a tourist spot after all. Then again, I suppose it would be better to not see them "cooking" it. Don't worry, Kogasa-san, things usually get better after they get kinda bad, right?
SdCdS said: I have seen in an episode of Unwrapped that (at least in the US) chefs in chain restaurants would only need to cook the meat in an entree, as the sauce will be prepared by the central kitchen and the chef will just pour it over.
What I was surprised here is the use of single-serve retort packs; I guess after the tourist season (see last post of pool) they don't even need to prepare lots of it.
A few years ago, while Wendy's was selling their mushroom cheddar melts, my friend asked for one without the mushrooms. The cashier told him, "That's impossible!", citing this as the reason. (What makes the incident stick out in my mind is the phrasing-- not "We can't do that" or "No substitutions" or anything like that.)
jusu said: It makes economical sense really. Especially I think, for a tourist spot that has lost most of the reason it became a tourist spot.
There are also health and practical issues with on-site cooking as well. By pre-cooking all the food, you can (theoretically) eliminate the issue of improperly handled/cooked food by simply monitoring the production center(s). Theres also the unavoidable problem of employee training/skill/speed resulting in overcooked/undercooked food.
Economisc aside, unless the place has chefs that can reliably reproduce the exact taste the menu is supposed to have...
For chain restaurants, good luck. And even with skilled employee, personal preference will always interfere. I'd be genuinely surprised if restaurants make it from scratch nowadays.
Well, except for this one place down the street. But the head chef/owner used to work for 5-star hotels...
One time when I ordered pork fried with ginger at the local set meal place, the food came out with a "ding", but nary a frying pan sound to be heard. It's kind of disappointing. :-)
Reader-added tags include "One 'Ding☆', steam twice" (parody of ringing a prayer bell and clapping twice at a shrine), "Cooking in front of the customers is part of the basics, Kogasa-san", and "Both Aki Sisters do cooking-related work".
The survey's in the mood for hot food:
It's about the time of year to want something warm: • Sweet red bean soup • Oden stew • Chinese steamed buns • Ramen • Hot pot stew
It's known for being dirt-cheap food here, but there is good Ramen out there. Steamed buns can be very good as well, though.
It's also good to see the Aki sisters... I've always liked the characters, even if they're always maligned.
SdCdS said: I have seen in an episode of Unwrapped that (at least in the US) chefs in chain restaurants would only need to cook the meat in an entree, as the sauce will be prepared by the central kitchen and the chef will just pour it over.
What I was surprised here is the use of single-serve retort packs; I guess after the tourist season (see last post of pool) they don't even need to prepare lots of it.
This is unfortunately extremely common with all sorts of things. When I ask for my food to be made extra spicy, for example, they don't have any actual spicy powders to put on food - it's just one-size-fits-all seasoning, and it's about 70% salt, so it makes food inedible if you try to add spicy stuff on.
I think I stopped going to Ruby Tuesdays after having that happen once...
Manslayer said: Happens a lot in restaurants nowadays.
To be fair, wendys and taco bell barely do this (as far as I know), and subway has a oven they use.
Miss, one order of sweet red-bean soup, please.Artistic Refinement And Quiet SimplicitySweet Red-bean SoupDing☆Let's eat something before we head down to the dam.GachaBlup BlupOkay.♡Sweet Red-bean SoupBlup BlupSteamy SteamyIdealI kinda wanted you to do this somewhere we couldn't see you...Thank you for waiting.This somewhat kills the charm...