Text 36192, 99 rader
Skriven 2010-03-27 08:03:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Kitchen Confidential
============================
-=> Michael Loo wrote to All <=-

 DD> Kitchen Confidential No More
 DD> (OR: NYC Gives Its Health Inspectors New Revenue Opportunities - UDD)

 ML> There is that ...

 DD> THE New York City Board of Health has voted to require the city's
 DD> 24,000-plus restaurants to post at their front doors letter grades
 DD> reflecting the results of their sanitary inspections. The grades range
 DD> from A (for the highest level of cleanliness) to B (passing) to C
 DD> (failing).

 ML> Since when is C failing? Anyhow, I'd probably tend to go with B

Since the NYC Board of Health decreed it so.   Bv)=

 ML> places, because any restaurant that focuses on "the highest level
 ML> of cleanliness" is less than likely to have the resources to focus
 ML> on what I am interested in, which is quality of food. I'll predict
 ML> a lot of overreliance on bleach and other chemical solutions -
 ML> and a lot of overreliance on prepackaged or otherwise mistreated
 ML> ingredients.

Cleanliness in a restaurant (around here anyway) takes into account that
restaurant kitchens are working kitchens. According to my friend Marie who is a
county health inspector here - most of the rules are common sense. Although
some are just downright silly.

Mostly what they look for are spills wiped/cleaned up promptly, nooks and
crannies as clean as the main areas - so that breeding places for salmonella
and other bacteria are as minimal as it is possible to make it. That food on
the steam table is kept at the "proper" temperature ... which temperature Marie
and I have had some quite lively discussions about. That sort of thing.

One of the few good things my local fish-wrapper does is to publish the results
of Health Department inspections in the Sunday editions. Often quite revealing.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Heart Healthy Chicken/Pasta; Olive Garden
 Categories: Poultry, Pasta, Greens, Cheese
      Yield: 4 servings

      8 oz Fresh pasta shells
           +=OR=+
      6 oz Dry pasta shells
  1 1/4 lb Fresh spinach
      1 lb Chicken breast; boned,
           - skinned, grilled, in 1"
           - pieces
      4 md Cloves garlic; chopped fine
      1 ts Olive oil
           +=OR=+
           Vegetable spray
      1 c  Chicken broth
    1/2 ts Nutmeg or mace
           Salt & pepper
    1/2 c  Parmesan; grated

  Cook the spinach in the broth until tender. Drain and
  reserve broth. Mash out excess liquid. Cook pasta.

  Preheat a saute pan or heavy skillet over medium heat,
  add the oil or vegetable spray and saute the garlic,
  stirring constantly, until it is white.
  Don't allow it to brown. 

  Add the spinach and nutmeg or mace, salt and pepper.

  Add the chicken pieces to the spinach, stir and turn
  and add a small amount of the reserved cooking broth.

  Stir and turn the spinach until it is hot, adding
  broth as necessary. Remove pasta and immediately
  drain. 

  Add the shells into the spinach mixture and blend well.

  Serve immediately with Parmesan.

  Source: The Olive Garden.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... The chief obstacle to the progress of the human race is the human race.
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