“Beekeeper checking in – there is no such thing as organic honey. I do not treat my bees with chemicals, but I have no idea where they get their nectar. A bee can fly up to three miles from a hive to get nectar. It is virtually impossible to guarantee they have not gotten nectar from a chemically treated source.”
“Five Guys- not really a secret but everything was fresh as could be, we did not have a freezer at all only the fridge. Every morning the burgers were rolled into balls and weighed to make sure all were the same. Bread made fresh from local factories. Potatoes straight from Idaho or Washington. Freshly cut and washed 3 times to remove the starch before being cooked. All veggies were labled by date for freshness. Honestly probably one of the cleanest places ive worked at.”
“Chef here. It’s salt and fat. If you have a question about anything it’s salt and fat.”
“Also MSG is in nearly everything. Totally safe and delicious. And it definitely isn’t what is giving you a migraine. The fact you ate 4000 calories and 3 times your daily salt intake is probably what gave you the headache.”
“Unless it’s a health conscious food joint you’re eating at, the food we serve is designed for maximum taste. It’s either dense with fat and sugar, or fat and salt . E.g. Those mashed potatoes you like? Made with cream, butter, and salt. The quiche? made on cream, not milk. Etc, etc.”
“At least up until the pandemic hit, there is a 100% chance that you’ve eaten at a restaurant where 1 or 2 of the people directly handling your food were legitimately sick enough that they should have stayed home, but they had to come in to work anyway because they couldn’t get their shift covered and they can’t get a doctor’s note without insurance or the money for a copay.”
“Dragon fruit isn’t an exotic Asian fruit. It’s a cactus fruit, and as such are native to the Americas and can even be grown in the US.”
“The trick to good fried rice is old rice. It has to dry out for a bit in the fridge.”
“Many of the cooks making your food are high and/or drunk.”
“Except for infant formula, dates are not an indicator of the product’s safety and are not required by Federal law. Phrases like “Best by [ date ]” or “Sell by” or “Use by” aren’t regulated or required, and they are not (outside of baby formula) a statement of safety.”
“The “natural flavors” are just big jugs of glycerin with hyper concentrated flavoring in it. Banana flavoring is fairly flammable.”
“I’m a trucker who hauls mostly refrigerated freight. I pick up at a lot of slaughterhouses. You really, really don’t want to know what those places are like; let alone the conditions at feedlots or CAFOs.”
“When you give back a pack of ketchup to the restaurant because you didn’t use it, they thank you and smile and then they throw it out because you’re probably a weirdo who injected bleach into the ketchup pack.”
“I used to work in a sliced bread factory. The amount of bread that gets thrown in the trash for being just a little overcooked after a mechanical failure is astonishing. I always thought they should give it to homeless shelters something like that”
“King crab and Maine lobster prices that restaurants pay are cheaper than they have been since even before the pandemic, yet we still charge more than ever before”
“A lot of the processed cheese and cream cheese is all the same recipe we just switch the labels and packaging for the different brands we run. Source: I work in a cheese factory in a company that services 75% of America’s domestic market.”
“Pringles (and baked Lays/similar) are made of rehydrated and compressed rejected/excess parts of potatoes that go into regular chips. I learned that from my dietician at work and thought that was odd. I still like them over regular chips.”
“Buffalo wings are not made of buffalo, they’re made of chicken. Buffalos don’t even have wings.” /s
“When you order “Shrimp fried rice” there isn’t actually a shrimp frying the rice.”
“Subway- if it’s 12 inches or 11 inches, you’re getting the same amount of bread. Sometimes we’re just too lazy to stretch the bread”
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better to have pricey and great than pricey and mediocre / sh#t....
great and cheap is highly rare.
#20 When I worked at subway, the bread comes as frozen lengths and we just stuck it in the proffer and then the oven. There was no stretching involved... where did THEY work?