Text 36366, 76 rader
Skriven 2010-04-02 11:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Kitchen Confidential 996
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 RH> The Raleigh newspaper, up until a couple of weeks ago, published the
 RH> results of food inspections at local eateries around the area in the
 RH> Wednesday paper. I don't know why they dropped it; it was very nice
 RH> to know the rating if we didn't know anything about the place.

I'd credit a taste rating before a hygiene rating. For a number
of reasons, mostly that I don't see the point of many of the hygiene
rules, which seem either OCDish or susceptible to circumvention.

   I would
 RH> rather have a higher rating; they published both letter and number
 RH> grade, as well as the reasoning for the grade.

All things being equal, I'd say, sure, why not go to an A place -
but I would not choose to dine at one based on that rating.

   I don't want to take a
 RH> chance on eating food that was stored or prepared in less than proper
 RH> conditions. Yes, you might call it a personal quirk but my health is
 RH> at risk if I eat something that should have been cooked or stored
 RH> properly.

I don't believe the inspectors and might not trust the criteria
they are supposed to use. And I am pretty confident of my immune
system, though for you caution might be a better approach.

  And, yes, a lot of the A/90 (or higher) grade places we've
 RH> eaten a have not relied on prepackaged or mistreated (to the best of
 RH> our knowledge) ingredients.

I'd guess that in the big cities, the majority of restaurants rely
on prepackaged - I would say that one has a chance of getting
fresh and raw only from the very very top or the neighborhood
places in the middle that would be in B territory in price,
quality, and hygiene. And even the top has its issues - a
friend of mine who is knowledgeable in the business looked at
the menu of a Zagat top-rated place in his city and told me
immediately what product line this restaurant sourced from.
And I believe him, as his establishment does much the same.

 DD> the public overwhelmingly favors the idea. In a recent survey by
 DD> my company, 83 percent of respondents said that they would like to have
 DD> grades posted.
 RH> I sure would!  It gives that bit of assurance that the food handlers
 RH> know how to do their job properly.

I don't care one way or the other - mildly against it, I'd
say, as aside from some broad principles, propriety is in
the eye of the beholder, and a false reliance on grades would
be worse than nothing.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Butternut Squash In Browned Butter
 Categories: Vegetables
      Yield: 4 Servings

      1    Two pound butternut squash
    1/4 c  Butter
      1 ts Fresh rosemary, minced

  *  Peeled, halved and seeded, cut in 1/4" slices

  Steam squash until almost tender, about 4 minutes.  Set aside until almost
  cool.

  Over medium heat, melt butter and cook until browned and aromatic, about 2
  minutes.  (Mine took a little longer.)  Add squash and rosemary and cook
  until squash is tender.  Salt and pepper generously.

  Source: The Dinner Table

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