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This year, the global food market revenue stands at around 9.36 trillion US dollars. For comparison, Germany's entire economy is valued at "just" $4.4 trillion. What's more, it's estimated that the figure should continuously increase between 2023 and 2028 by 38.46 percent and reach $12.97 trillion.

But big money brings tough competition, and businesses may try all sorts of tactics to get an edge.

Interested in the practices of this sector, Reddit user Lilyxrx made a post on the platform, asking everyone, "What's a secret the food industry doesn't want you to know?" Turns out, many more wanted to know, too. As of now, the post has 4.6K upvotes and 3.5K comments. Here are some of the most interesting ones.

#1

“No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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.

toad__warrior , Bianca Ackermann Report

Daniel Atkins
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Or found a can or cup containing soda. Now that it is winter they visit convenience store trash cans.

Sue Denham
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

But you can say your bees are free range.

WindySwede
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

All honeybees are? Maybe not if you feed them sugar water in the hive, and have it locket up, but then you are not so nice person!

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Breadcrumb.
Community Member
1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

I've heard if you grow certain flowers in abundance close to the hive the honey will take on flavors from those flowers..like lavender honey?

PFD
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Yes, but there's still a mix. The varying flavours result naturally with different seasonal flowers and crops, too. We buy honey direct from a beekeeper and buy months' worth at a time, and he gives us a selection made at different times. The colours and flavours are quite distinct.

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arthbach
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

There might not be organic honey in your area, but it's a big world out there. Stick a few hives on the heather moors, more than 5 miles from people, and you'll have organic honey. It totally depends on where the hives are located.

The Camera Man
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

I beg to differ. There are actually honey producers here in Canada who have attestations from all farmers up to 3 miles (5 Km) from their hives stating that those farmers do not use chemicals on their crops.

Tiff G
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Honeybees are naturally averse to most heavily-treated plants, but the CFIA has some pretty stringent guidelines in terms of what can be certified as "organic" (and they're SUPER d!x when it comes to honey - I mean, it's only one of the most important and useful natural compounds on the planet, so why not bury it under mountains of unnecessary regulations that make it less accessible???) 💩

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Costa Villaras
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Also not true. Some hives are in forests, where no chemicals are used. (Yes, there are forests larger than 12 sq. kilometres in Europe!)

SirWriteALot
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Always read where the honey is from. Some are imported and mixed, others are quite local.

Verena
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

It depends on where you live and what the rules are for a verified organic label.

María Hermida
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

In my country getting a verified organic label is dreadfully difficult. They (the "certifiers") do come every now and then to get samples of the product AND the surroundings, and they will suspend or expel a farmer if they find what shouldn't be there. For honey, the beehives must be located in very isolated areas, and there must be a certain number of different plants in the surroundings.

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Nae Nae BB
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

This isn't necessarily true. Some people take their bees up to the mountains for rare flowers that have never been treated with any pesticides anywhere close by, I mean within dozens and dozens of miles in any direction. But yes, it's true bees are not treated with pesticides as it would kill them.

Shadow
Community Member
1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

Actually yes, there is organic honey. I get mine from Lev Haolam from Israel. The honey farmers move the actual bee hives from first one flowering orchard in the spring, like cherry blossoms, then to apple orchards, then move them to peach orchards, them to raspberry fields. No chemicals in any of the products. Thankfully the farmers are far enough away from the fighting and the main company Lev Haolam has farmers, craftspeople, artists, chocolatiers, bakers, all sorts that by being a member we help those suffering in Israel. The honey is amazing and organic. Just have to know where to get it. Their olive oil is beyond perfect also.

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RELATED:
    #2

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets The American FDA takes food additive safety claims from corporations at face value. If a corporation has done internal testing and says it’s safe the FDA approves it. In the EU, Canada, Australia, New Zealand etc if a corporation wants to get an additive approved, the governments have their own food labs. They will take your testing procedures/results and then do their own testing to see if they think your additives are safe, and then approve or deny accordingly. Same goes for medicines in farm animals. Canada won’t allow BGH (bovine growth hormone) as it shows up in the milk. America gets angry because they can’t sell dairy to Canada and the EU but we have rules banning widespread use of Antibiotics and hormones in farm animals. If you are ever travelling outside of America, pick up some food products off the shelf that look like the American brands and read the ingredients list. It’s probably half as long. I’ll let you work out that obesity epidemic cause for yourselves.

    SatanLifeProTips , ckstockphoto Report

    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Basically during the 80s, testing was outsourced to the producers of the products being tested. Same thing happened in the pharmaceutical industry. Regan's big push for deregulation at work.

    Ace
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's not really accurate about pharmaceuticals. Clinical trials are very often performed by third-party agencies, known as CROs, but all are subject to exactly the same rules and scrutiny from the FDA regardless of who's doing them. The FDA themselves have never been involved in performing any sort of testing.

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    Fora Nakit
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In the USA a company has to declare that an additive is not unsafe, in the EU independent lab research has to scientifically prove that an additive is safe.

    Royer Potts
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just like how virtually EVERYTHING in America is made with high fructose corn syrup in lieu of sugar… but the corn industry and corn lobby says it’s fine, so it’s fine!

    Thebutterflyeffect530
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The FDA is a huge problem in america. One of the most corrupt and dangerous agencies in the country (and that's saying something). They have made it literally illegal to talk about dangerous or posinous food and drinks to warn the public It's probably even illegal for me even to say this, because it's illegal for anyone to inform the public about the fdas policies and/or failures in their field. It's illegal to try and sue and hold them accountable. It's illegal to inform anyone if you were sick or harmed by food the fda knew was dangerous and allowed the public to consume. Even if there's still a threat to the public because the fda refuses to recall or warn people. America is a joke.

    User# 6
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The food part of the FDA is ridiculously underfunded.

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    Trond Hermansen
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm really happy about living inside the EU. I feel sorry for people living in the US. :-(

    Barbara Kelly
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Food in Ireland, when we visited, was vastly superior in quality and taste to that of the USA.

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    User# 6
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is not completely true. European food standard agencies do have their own labs, but don't test if additives are safe to use in food. That is very extensive and expensive research. Usually, the producer of said additive will hire a for profit lab to do the research, and present that research to EFSA. EFSA scientists will then review that research and come to a reccomodation. Also, antibiotics are used extensively and are often part of animal feed. Meat isn't allow to contain antibiotic residue, so normally they switch to antibiotic free feed a week before the animal is slaughtered. Hormones are a big no-no, though.

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I don't know why America is butt hurt Canada won't buy their milk. We're doing just fine with our locally sourced milk. That's not to say it's healthier, we just prefer to support our own farmers up here, anyways. Americans should be happy to do the same with their dairy farmers.

    lolothesilly
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    "I don't know why America is butt hurt ... won't buy..." The answer is baked into the question: money 😝

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    keyboardtek
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The obesity epidemic is not helped by the fact that every gas station is a temple of addictive junk food and the diabetes monster.

    Joe Cannon Jr.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Stop blaming food for you and your parents' choices.

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    Donkeywheel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That’s exactly what I implied when talking about the so called American « Wagyu » beef. It may be a similar breed but the cows are full of hormones, antibiotics or steroids, all completely banned in Japan or the EU. A chemical and sanitary catastrophe.

    Jaclyn Steinmacher
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Last time I checked the US was only 17th in obesity in the world.

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    We managed to get in touch with the author of the post, and they were kind enough to have a little chat with us about it.

    "I own a TikTok account where I repost questions from 'Ask Reddit' and the replies they receive, so I thought I might as well create my own thread," Lilyxrx told Bored Panda about its origins.

    #3

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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. Also at the register every single person would ask why it was so expensive but proceeded to buy it anyway. As if I could change the price for them.

    Collegelifee , Jonathan Borba Report

    Tammilee Truitt
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's nice to hear this. Used to go occasionally to a store east of Dallas. Was really, really good. Last one I went to southwest of Dallas was awful and dirty. So much salt on everything. It was just a bad store/management. After reading this I'll try it again giving the chance.

    upcomingshoes
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Just make sure you don't go to the one on the southwest of Dallas. I've heard it's terrible. I'd be surprised if it's still open. Cheers

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    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've been to hundreds of restaurants all over the country and I've never had better french fries than Five Guys, anywhere.

    Sans Serif
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    To Aaron's point, I've eaten at Five Guys in a dozen states and even many more cities -- and not once disappointed...

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    Zaphod
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Chipotle, too. No freezers and more sustainable supply chain

    SM
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Frankly they have got "too expensive" for me since a Habit opened up down the street, which to me taste as good and are less expensive.

    Mike Fitzpatrick
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I know a woman who works there and she's pretty well paid too. It might be considered expensive fast food but they are decent people to work for, I understand.

    Mama Penguin
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    For a fast food joint, Five Guys is actually decent.

    Duuuuuuude
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And it's still unhealthy as hell. I've never seen a place that puts that much salt on fries. And when I picked up there for door dash, I had to line my hot bag with plastic because all the salty grease soaked through the bags. Disgusting food.

    Jay McGuigan
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still overpriced garbage. I will never understand the love for five guys. I've eaten at at least ten of them over the years at people's request and it's the same greasy wet mediocre slop at every one. The fries are good if you remember to order them extra well done otherwise they're floppy and greasy.

    lolothesilly
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Huh, never heard this complaint before. Maybe you happen to like yours extra extra crispy?

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    Binky Melnik
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Washing potatoes to “remove the starch”? What? Perhaps from the outside, but there’s a LOT more to a potato than the outsides.

    Ybunnygurl
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The fries get washed after being cut 3 times.

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    Giraffy Window
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    How does one wash starch from a potato?

    WindySwede
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    From the surface if the cut potatoes is my guess?

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    #4

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets They're making BANK windfall record profits right now under the guise of "inflation" and "supply issues". 

    lancert , Eduardo Soares Report

    Mel Colley
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Who and when is this going ti stop? Answer: Not any time soon. Too many powerful people are getting paid!

    Pittsburgh rare
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    When the first guillotine is set up in the street they*might* reconsider it.

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    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It depends on how big the company is. This is true for the industry in general but small mom and pop stores get fcuked and can barely compete anymore because big a$$ companies get too much subventions and tax exceptions despite still earning record profits.

    Breadcrumb.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Time to over throw the establishment

    Marno C.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Corporate concentration (most of food production, transportation, and sales is owned by only a few parent companies) and huge money spent lobbying government to deregulate and look the other way. Mega corporations are not here to benefit workers, consumers, or the democratic public.

    Zophra
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It isn't just limited to banks...

    Terry Wilson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    oligarchies - who are they - the billionaires and companies who are buying off politicians energy companies who are denying climate change

    Oddly Me
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I anticipated this to happen after the lockdown for the pandemic. I didn't anticipate that industries, and Corps lesser affected, to one's making profits thru that time would join in so heartily.

    Caroline Driver
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Probably because they can't use the 'it will take 3 days for your cheque to clear,' which was their way of sitting on millions for 3 days and earning interest on it. Now money clears way faster, so they find another way of milking us. They're not fooling anyone with half a brain cell

    Janice Sanz
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Grocery stores suck these days.

    Gypsy Lee
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Let's add to that, shall we? Food, medicine, oil, so on and so forth, all making record profits over the pandemic, and to this day. It is not going to change.

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    After going through the discussion their post has ignited, the Redditor has noticed that one theme definitely stood out from the rest. "From what I can see, it seems that the food industry is more unsanitary than we think," they said.

    And they're probably right. Unsafe food containing harmful bacteria, viruses, parasites, or chemical substances can cause more than 200 different diseases, ranging from diarrhea to cancer. The World Health Organization (WHO) estimates that around 600 million – almost 1 in 10 people – fall ill after eating contaminated food each year, resulting in 420,000 deaths and 33 million healthy life years (DALYs).

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    #5

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets Chef here. It’s salt and fat. If you have a question about anything it’s salt and fat.

    LongRest , Louis Hansel Report

    Sky Render
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Might also be MSG, onions, garlic, or pepper. Apparently many home cooks don't understand proper seasoning techniques...

    María Hermida
    Community Member
    1 year ago

    This comment is hidden. Click here to view.

    MSG is rubbish. If you season properly and use good ingredients you don't need to add that s**t to food.

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    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sometimes the little extra kick comes from adding a little acid to dishes you wouldn't think needs it though. Like vinegar or lemon.

    SonicAlchemy
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Chef here, too, and salt and fat are not always the answer to a "question about anything" culinary. That doesn't state anything other than yeah, things taste good with flavor.

    Kristina Pelėda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Agree 100%. I was not satisfied by taste of my cooking in the past. After culinary courses I learned, that I was just eating more healthy all the time

    Becky Samuel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There are loads of great seasonings, herbs and spices that improve flavor without being unhealthy. Adding masses of salt and butter is the lazy way out.

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    Breadcrumb.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And how high, low, long you cook it..but yes to butter.

    Johnny ro
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    where I was brought up the major food groups are sugar, salt, starch and fat.

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most restaurant food is waaayyy too salty. I think chefs who rely on salt to add flavor usually become tongue blind. The more salt you eat, the more you want. Same with sugar. It's an American thing, hence our obesity problem.

    Jack Burton
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah for sure... just add salt & fat and you are a chief !

    Barbara Kelly
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Contrary to Gordon Ramsay, there is no "I" in "Chef".

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    #6

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets Cows make milk not because they are cows but because they are mothers

    Useful_Transition883 , Daniel Quiceno M Report

    XenoMurph
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's what "cow" means. If she's not a mother she's a hiefer. We have no name for that species in English, so we use the descriptor "cow"

    Papa
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We do have a name for that species in English. It's cattle. That covers both sexes of all ages.

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    C. Rut.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Mothers whose babies are removed from them immediately

    Jill Rhodry
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hmm...not sure why you and LazierPanda are being downvoted - those babies become 'veal' and after 3 years the milking cows become 'beef'.

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    kathoco
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In what way is this secret?

    René Sauer
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I was like 14 years old when I finally got that. It took a late documentary on TV (as background while surfing the web) to tell me. I already had s*x ed, but for some reason I always thought Cows were an exception. That they just continuously gave milk.

    Anthony Beraha
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most cows keep producing as long as you keep milking them, baby or not. Also mothers with calf are usually taken out of the milking rotation. This statement is correct however presented in a very misleading fashion :/

    Birgit Sommer
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    How strange is it that humans find their own milk disgusting (unless they are babies) and rather prefer to drink the mothermilk of an animal?

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We are the only species that drinks the milk of another species. Cows and especially calves suffer greatly because of it. It's really simple, easy and affordable to make our own plant-based milk from oats. Animal suffering is rampant and largely ignored; sadly, that says a lot about humans.

    Jessica N
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hopefully those people who find breadfeeding to be disgusting understand this. "You feed a baby fluid from your body? Ew!". Actually met one of these dolts. Was floored

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    However, as we can see from this list, not all parts of the industry are working as they should (and there are plenty of things we regular folks don't know about) even though we all depend on it.

    Lilyxrx believes that we often end up in the dark because of greedy businessmen and corporations, as industry leaders would rather chase money and cover up their questionable conduct instead of doing everything by the book.

    Sadly, there are plenty of examples that support their words. And we don't need to look that far back to find something. On the night of October 4, Homeland Security and FBI agents teamed up for a raid on Gerber's Poultry in Ohio, United States, and found over two dozen children (mostly said to be from Guatemala) who were illegally employed in meat processing and sanitation.

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    Hopefully, with time and effort, the industry becomes more transparent.

    #7

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets The reason restaurant food tastes better than what you make at home is probably because it was drowned in butter or oil. 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.

    Greylings , RF._.studio Report

    Sue Denham
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The reason restaurant food tastes better than what I make at home is because I didn't have to cook it.

    V
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Restaurant food tastes better to me because I don't have to clean up afterwards.

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    Bobby
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Migraine is not the same as headache. If you've never had one I get that may be your only frame of reference. But, saying Migraine = headache is pretty similar to saying appendicitis = stomach ache

    Well then
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    THANK YOU!!! I wish they would stop calling migraines a headache. The headache is just ONE of the symptoms of the attack. Then there's the nausea, vomiting, sensitivity to light, dizziness, cold sweat... I even get a fever.

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    Skid Marks
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have to be honest.....I actually prefer the taste of homemade meals.

    BrownTabby
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The kind of people who get precious about MSG aren’t the ones eating 4,000 calories and you know it.

    Nel Cameron
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I know that there us MSG in pretty much everything. And that's fine. Those amounts usually make little difference and are last on the ingredient list. But, some people do have a sensitivity to MSG. Me. Not in the small quantities. But, it makes the inside of my mouth go numb and makes my heart skip beats. No headaches. There has to be a quantity of it though. It's not an allergy, just a sensitivity .

    Lyoness
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    I usually prefer to eat at home but when we do go out it's inevitably because we want something we don't make at home. I live with 2 vegetarians so if I want a steak I'm going out for it. Edit for spelling

    Giraffy Window
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I make my own non-dairy "cheese" dips and "cream cheese" spreads. MSG is what gives it that final cheese-like savour. Unfortunately you will never find a successfully selling dairy alternative with MSG on the lable; ironically, ALL dairy based cheeses have MSG in them, and it doesn't have to be labled because it's not an additive, but developes naturally during the cheese-making process. I don't doubt there are people out there medically allergic to MSG, but if someone claims to be allergic and then gleefully digs into a caprese salad? Nah, love.

    Jay McGuigan
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Anything cooked or fermented with sugars and protein in it contains MSG so literally everything. It's created naturally when you apply heat to sugar and protein. It's also created naturally in your stomach when you eat something raw with sugar and protein in it. I doubt there are (living) people out there medically allergic to MSG because they literally couldn't eat anything. It's like being allergic to water.

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    lolothesilly
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Some individuals do have a sensitivity to it, but a lot of the distrust for MSG stems from misinformation + the post WW2 anti-Asian sentiment. MSG is used widely in Chinese-American cuisine. It's generally naturally derived from things like mushrooms. It's also a sodium, so if it's giving you a headache, make sure you aren't dehydrated to begin with :P

    Abigail
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I hate that MSG gets a bad rap, only a teeny tiny portion of the entire world's population has a sensitivity to it, like any other ingredient. It's been villanized for decades now. It is a perfectly safe ingredient and not adding it truly does affect the taste of the food. I guarantee that for most people who claim to have issues with it that if they didn't know the MSG was in their food, they'd eat it and never mention any kind of negative issue. Restaurant food also is seasoned at every step, if home cooks saw how much salt is really used they would be shocked.

    Amelia Jade
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I actually prefer home cooking to any restaurant. Our homemade hamburgers? Nothing compares. My son makes homemade pizza and it's outstanding. Roasts, nachos, pasta, chili, soups, etc., can't get anything as good at a restaurant. I don't even like to go out for coffee because I prefer my coffee at home.

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    #8

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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.

    petuniasweetpea , Rene Asmussen Report

    Sky Render
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It is amazing just how much salt, fat and sugar enhance flavors. Try making a cheese sauce with cornstarch and only a pinch of salt instead of butter and flour and you'll find out really fast just how much of the "cheesy" flavor of that sauce is from the fat and salt in the butter!

    Becky Samuel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Add mustard and nutmeg and the cheesy taste "pops" back out.

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    SonicAlchemy
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's not an industry secret, that's just cooking. I love the way they say "Those mashed potatoes you like?" like they're about to drop a bombshell that they're made with heavy cream, butter and salt. That's how good mashed potatoes are made anywhere.

    María Hermida
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not everywhere. I know looooots of people who cook rubbish and expect it to taste well. Skimmed milk is water, not milk. Sunflower seed oil is not butter. Salt is salt, yes, you need it. You also need real eggs, not that pasteurised s**t, and so on. The number of people who have been brainwashed into thinking they have to eat tasteless garbage is incredibly high.

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    The Mediterranean Fruit
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes. The best mashed potatoes have milk, sour cream and butter. And you "mash" them with a hand mixer.

    Austin L
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've simplified them even more with potatoes, salt, and butter and they were still a hit. To think Europeans a few hundred years ago resisted these things at first.

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    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    What?!? Nobody has invented a diet hamburger yet?

    Kylie
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The impossible burger or whatever BK calls it?

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    Cyndi Moring
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    in a nice restaurant it's taste. In a fast food place its cost. So organic food or prime meat cuts are never considered.

    C C
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Quiche taste better and gets fluffier with cream then milk. People have been making it with cream since it was first invented. Mash potatoes who does not add butter,milk/cream, sour cream or cheese? Also fat is not the problem its High phosphorus corn syrup! That's in everything also love how no one talks about the 1,500 calories Starbucks coffee.

    Karen Philpott
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you're worried about the added cream, fat, salt or sugar, then go to restaurants that don't use them. Or cook at home.

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    #9

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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.

    SanShadam , Jérémy Stenuit Report

    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not the case in Germany. Sick leave is mandatory and allowing sick workers in can get your restaurant closed quickly by the health department. They are very strict and allow anonymous reports. Also sick leave is always paid

    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ya know, Germany has really become a solid example to follow in many different arenas. I suppose they learned their lesson after single handedly ruining the 20th century for the world. Good on you for the turnaround, Germany 🇩🇪

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    Dainty72
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm guessing this is America! No insurance no doctors note, what??

    R Dennis
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I had incredible insurance and easily could get a doctor's note - was still expected to run my store. Corporate doesn't care about anything but numbers.

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    S. K.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In which country? Not every country has working conditions that are this inhumane.

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Clinics should not be charging for sick notes. I think that's a scam. Most clinics in my city charge $20-$30 for sick notes in cash. One clinic I decided to try, the doctor looked at me like I had 3 heads when I asked him how much he charged for a sick note. He said he never charges money and doesn't know any reputable clinic that does. Now I'm thinking most of the walk in clinics in my city are shams. Too bad he wasn't taking on new patients.

    Khloe
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I was working at a fast food place and I had a really bad cough one time, runny nose, and was sneezing like crazy. Called in to work and they said, "You have to come in we need you". I responded, "I'm just calling to let you know I am not going to work today, I didn't call to ask you for permission." I didn't get written up or fired. It's crazy how little they care about their customers.

    Jessica N
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Worked in kitchen at Perkins with bilateral pneumonia until I passed out on the line. Was more worried about the 2 days off work than about my health in the emergency room. They didn't know how I was still upright for that long and brought dozen + students through to see my xray and listen to my lungs

    Cassi Lyris
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I assure you it was throughout the pandemic too.

    HotSaguaro
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is still 100% true even in offices. I had a VP that loved to bully people to try to make them come into the office.

    Beachbum
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is 100% true. Worked at a restaurant once where a girl was puking in the bathroom but manager would no let her leave, one was laying out on a bench on the entrance hall because she was so sick, customers saw her, wouldnt let her leave, because he kept thinking we would get a rush after the game, we got not rush, I felt so bad her for

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    #10

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets Everything on the Mexican menu uses the same ingredients. Just built it different and give it a different name Tortillas Cheese Salsa Beans Rice Meat Tacos, burrito, chilaquiles, tostada, chimichanga It's all the same thing! * written by a Mexican cook

    SoCalChubXL , Herson Rodriguez Report

    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And it all tastes awesome because it's cooked in fat.

    Edward Teague
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not /just/ any old fat - the best places use good old lard

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    Fora Nakit
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Simple Italian food too, That's why pizzerias are profitable. Been in an Italian restaurant with 30+ dishes menu, not more than 15 ingredients.

    Danielle Hardesty
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I wonder what kind of Mexican cook doesn't use any peppers.

    Snowhoepandapro
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I said this once and was told I was being racist

    Gregg Bender
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    But it's made in so many ways and versions... 😋

    Abigail
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My husband thought I was making up chilaquiles because he said it sounded like a word I just made up because I like saying it. I mean he's not wrong, I do like saying it, it's a very fun word 🤣 then again he also thought I made up starfruit so jokes on him and the chef boyardee lasanga in a can is good eats palette he had when he met me 10 years ago

    Jude Laskowski
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And you can tell if the food is good by the number of work trucks parked near the store.

    tameson
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    You are eating at some really boring restaurants. You need to come to New Mexico.

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    #11

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets The amount of sugar that goes into costco bakery products is absurd, especially the apple pie. That being said; Costco does not f**k around when it comes to food safety. Every area that is responsible for producing food is most likely cleaner than a white room for producing computer parts. There are virtually zero roaches, we found one in the bakery once and shut it down until the exterminator did his thing that very night. Someone returned a package of dinner rolls because their child had bit into one and a sharp piece of metal was in it, within less than 2 minutes every manager in the building was doing an investigation that led all the way up to the regional manager and his boss for several hours and determined that it had come off of a piece of machinery before it reached our location. We throw away rotisserie chickens if they have left (even for a few minutes) the shelf and someone tries to put it back.

    Deathnachos , Clarisse Dsbt Report

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I would expect all grocers should do this, but bringing up issues with Safeway/Sobes, Real Canadian SuperStore, Walmart, it's shocking how little care some stores have of food safety and their customer's well-being.

    Bohemiangirl
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I know for a fact that my local Wal-Mart throws out cart-fulls of food every day because of careless customers that pick something up and then leave it on a shelf somewhere. If it's dairy, frozen, meat, deli, produce, or bakery, it gets tossed.

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    Mama Penguin
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The amount of sugar that goes into most of any store bought dessert is absurd. But then it's called an indulgent for a reason. I love Costco's baked goods. They used to sell foccacia that was decent.

    HellbladesFFXI
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I actually hate extremely sweet deserts as they have no real flavor, only sweetness. That said, I've not had Costco's baked goods so I've no idea if they hot that point for me.

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    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Well done, costco. But it still hurts me deeply when I read of how much food is wasted in America. Especially when an animal lost its life to provide it. Hopefully someday people who do this will be publicly shamed.

    Abigail
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have a servsafe mangers degree (food handling & safety) the instructor that was teaching the class actually used Costco as an example of a food seller that takes food handling & safety seriously and actually goes above & beyond to ensure that everything is as safe as they can control. Surprisingly she also praised IHOP and said it's the only place she'd ever order bacon from.

    Kerry
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In the UK, Subway bread isn't classed as bread because it's full of sugar

    Becky Samuel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No business in food handling or hospitality can ever be 100% bug free. The finest Parisian hotels get bedbugs. 3 Michelin starred restaurants have roaches hitchhike in on food deliveries. The important thing is how these are handled.

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    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Unfortunately, Costco sells millions of dollars worth of factory-farmed chickens and eggs. The egregious cruelty at poultry farms should be recorded, prosecuted, and then shown to the world.

    Gwyn
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah do yourself a favor and don't look up the calorie count for the muffins

    Blondieybat
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Costco rotisserie chickens are THE BEST!!! Amazing how many meals you can get out of one. Another company that watches their supply chain carefully.

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    #12

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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.

    ferretmonkey , engin akyurt Report

    PlatinumThe8-BitCat
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I really, really, really, really, REALLY, want to try Dragon Fruit

    BlueEyesWhiteDragon
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    It tastes like if you were eating a kiwi while you have Covid--it tastes like nothing and disappointment.

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    Kylie
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think more people like them for the appearance than the taste.

    Kate
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Truth. My friend's dad grows them. I have the right plants, I'm just too lazy to go out there at night when they're flowering to pollinate them.

    Pandamonium
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you did pollinate them, would you have to wear a bee suit while you do it? I'm not an expert on such things but that seems right.

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    Jean Donnel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's NON American cactus type fruit. The America's are not the only continents on the world with cactus or cactus fruits -so yes, it's a Exotic Asian cactus fruit.

    SmooshyFries
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Some are sweet and delicious, others quite bland. BUTT all will clean out your colon so don't eat a lot at a time unless you're constipated

    Ambry Petersen
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My husband loves Dragon fruit. I don't know if he was aware of the cactus part or not.

    Petra Schaap
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    well thats nice if you're in the US but it (probably) still doesnt grow here in Europe, so for me its exotic.

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    #13

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets The trick to good fried rice is old rice. It has to dry out for a bit in the fridge.

    TwoFingersWhiskey , Louis Hansel Report

    Leviathan
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    TIL I'm old rice,.. Asian, Cold, and old!

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    kasei10
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    So many uninformed rice commenters. It's OVERNIGHT rice, not old rice. It should ALWAYS be covered and kept in the fridge overnight. And it should literally just be overnight, not two days or three days rice. It's entirely possible to do things properly and safely if you're not a moron about it. Also those packets of precooked rice are a decent substitute and fried rice comes out the same as with overnight rice.

    Moosy Girl
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    While growing up we would store leftover fried rice in the oven for the next day, before the internet life was all about living dangerously. :p I know some people in Japan who just leave cooked rice in the unplugged rice cooker until they need it.

    Skim Beebles
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Uncle Roger says Haiyaa!

    Gypsy Lee
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most dishes are better with certain leftovers, particularly in baked goods.

    No spam
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And day-old dry bread is best for French toast

    Sonia Holloway
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Im always reheating rice Never thought I could make a good fried rice til I learned the ingredients other than the basics Scallions ( lil green onions) black bean sauce mixed with hosin sauce Worcestershire sauce and a lil water Throw in the rice to give it that brown color flavor then toss in cooked eggs meat and bean sprouts..well that's how I do it and it turns out pretty good

    Ozzie Ogawa
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you need to make fried rice without waiting for a night cook it (in a rice cooker, much easier & faster) with less water (around 4:1 rice & water ratio, by volume). When it's cooked don't open the lid and wait around 15-30 minutes to let the rice fully cooked in the steam, then stir them so they don't stick, don't forget to wipe water under the lid. If it's still to wet just spread them on the counter and wait untill they stop steaming.

    Robin Roper
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And just the right amount of fat.

    ROSESARERED
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    One day old...we would laue it as thinl6as possible o a baking tray, covered with al linen teatowel, and put in the fridge over night to cool down and dry. I used the microwave rice that is sold now in a pouch, it make great fried rice

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    #14

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets Many of the cooks making your food are high and/or drunk.

    Dont_ban_me_bro_108 , Louis Hansel Report

    Zophra
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Shoot, my best meals are made with wine for the dish, more wine for me, more wine for me...

    Pandroid Rebellion
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I never worked with a drunk cook. High AF, yes. But never drunk. Managers don't care about high but drunk is another story because of the specific impairments of each.

    Lavern Defazio
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Drunk cook is not good. Especially with a grill or deep fryer? Or anything in a kitchen really.

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    Shane S
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    But there was another BP posts about assumptions people make about your job and a chef complained that people always asked him if he did drugs.

    BrownTabby
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Seems like the solution is to be like me and not give them any attention about it one way or the other.

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    RosenCranzLives
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Anthony Bourdain's memoir 'Kitchen Confidential' will answer many many questions.

    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Can confirm. Had to pick a few up off the floor over the years.

    SonicAlchemy
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Well, not every job I've had was a chapter in "Kitchen Confidential" but I can't argue anything here haha. Yes, chefs and cooks get down at work and so does the guy that bags your groceries, so does the woman that dry cleans your suits, so does the kid that gives you your McNuggets, so does your mom and dad when you're not around. If your meal was ever f'd up by an intoxicated cook then I'm sorry but there's not much you can do about it but complain.

    pineapple87
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As long as the food's good, I can't see why I would care

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    #15

    It's not exactly a secret, but it's not common knowledge either. 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. Manufacturers would rather have you throw out product, wasting it, and buying more, than stockpiling. So they put "best by" or "use by" dates even on non-perishible items like *salt*.

    RodeoBob Report

    MoMcB
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not a thing in the UK, as we use shelf life testing to determine the dates. A best before date means exactly that, it tastes best before that date, it can still be perfectly safe to eat. Use by should be stuck to, it's usually on things like meat and dairy. Using modern packaging means that bacterial growth is over safe levels when it passes. I'm a Quality manager for a food company.

    Cyril Sneer
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Thanks, you took the words right out of my mouth

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    OSA
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Scary what they get away with in the US!!!!

    ƒιѕн
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Who cares about dates, if your milk is lumpy, just chew it.

    Binky Melnik
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    (gag!) 🤢 (But I ultimately laughed. ☺️)

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    HARRY KOPPERS
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    and 200,000,000 year old salt expires in a year...

    Donteatme666
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah cuz it's just in the USA 😂

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I always check for quality before I toss it out. Sometimes, the food goes bad before the date. Sometimes it's still good for a long time after. Depends on how well you store it.

    SM
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    This one that I have watched happen over my lifetime where people started believing in these dates. I remember when we were growing up, milk "good or bad/spoiled?" smell it or taste a bit and see if it is sour. And "bad" didn't mean throw it out, it meant use if for a different purpose. And yeah, having worthless dates on products is a US thing.

    LAWLAWLAW
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I remember scraping the mold off of bread and chopping the moldy bits off of carrots etc

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    lvnchrst
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's funny, my job is to check dates on products & to either mark them down or throw them out. Sad really, a lot of the things could be donated

    Trophy Husband
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Actually, they are legally required. That doesn't make them true numbers, those crackers might still taste fine next month, I'm just pointing out that they are required by law in the us.

    Mathieu Brouwers
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The EU has very strict regulations about food and safety. And has regulated consumer rights. It is not the industry or manufactor who decides which text and date. Just a few products don´t need it, sugar, honey, salt, high alcohol.

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    #16

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets the organic industry is a f*****g scam. there are levels to this s**t, and yes, you can purchase food that is grown and/or sourced more ethically than other options, but don't kid yourself. it was most likely still grown on a factory farm, and chemicals were used, etc. etc. just different chemicals. and a lot of it comes from china. no s**t.

    cubs_070816 , FitNish Media Report

    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That doesn't count in every country though. In Europe the labels are strictly controlled and it has to fit the criteria that you can read up in the legal regulations.

    Anyone-for-tea?
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I bought some chicken last week from Tescos that was organic, it was over double the price per kg, and it said on the label that the chickens are allowed to roam outside, and I was surprised that the taste was worth every penny.

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    Miyuu Catspaw
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No so in Australia. The process for becoming a "Certified Organic" product is quite stringent.

    Breadcrumb.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Shop local if you gonna go organic..

    PFD
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I don't think that's true. Local people are just as likely to be willing to cheat for a profit as people far away, and smaller operations are less likely to be properly regulated. There are other reasons to shop local where you can, of course.

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    Dainty72
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Rules are very strict here (UK) and in Europe. Not sure about America

    Costa Villaras
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    When the information is relevant to the US, you should say so. We all know the food situation in the US is horrible!!! Not so in other countries -- yes, other countries do exist, and have higher standards for food production. A friend of mine who produces "organic olive oil" was telling me that a day's collection of olives from his olive trees had to be sold as normal (non-organic) olive oil, because the Ministry of Agriculture AND the organisation overlooking the production of organic foods in Europe, let him know on the same day of olive-collection that that particular batch would not be certified as organic! WHY? Because the collection was monitored with drones, and there was a suspicion that the workers harvested olives from a nearby field which was not certified as organic (in addition to his certified trees)! So, relax with your "revelations" for teenagers!

    Verena
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It depends on where you live and what the rules are for a verified organic label.

    Sky Render
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It helps to buy brands that actually take care in sourcing and only get local product suppliers who they can actually audit. Supply chain is extremely important with food!

    Ed Brandon
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Only in the land of the free. I like that I can keep using this comment over and over again for this thread.

    The Camera Man
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In Canada, the producers go through reams and reams of paperwork to be certified "organic". After that, they pay the government huge sums of money to put the "organic" label on their product. In the meantime their neighbour uses the same fields, and the same natural fertilisers but has not paint the government for the "privilege" of charging double to the public.

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    #17

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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.

    TruckerBiscuit , Yassine Khalfalli Report

    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Eating meat is not morally wrong. Animal cruelty is morally wrong. Don't think you're so high and mighty that eating meat is beneath you as a species. Anthropologists tell us our brains evolved to be so large specifically after we starting cooking and eating meat. Make no mistake, your cat would have no problem eating your meaty corpse if you suddenly died alone in your apartment and the catnip was gone.

    Lyoness
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    To each their own. I agree there's no intrinsic morality associated with eating meat, but I also think we need to respect the choices other people make when it comes to food. I choose to eat meat, my vegetarian friend does not, but we don't shame each other for it. What you put in your stomach is nobody's GD business. Excepts cannibals. Cannibals are bad.

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    StrangeOne
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've seen clips of what happens in a slaughterhouse. It's an animal's Holocaust. I'm not even being funny about that. The animals are still alive being hung upside down, cows throats getting slit wide open with blood gushing everywhere. Animals are screaming. At my previous job, I had to call up some slaughterhouses. Whether it was the receptionist, the manager or whatever higher up they had, speaking to them was unlike any other business. You could hear the suppressed pain and trauma in their voices and they were always reluctant to speak to me because they thought, being in their industry, I wouldn't want to speak to them. If they did, they got irrationally defensive about what they did without being asked. It was weird.

    Starry starry night
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Eating meat should come with the understanding that a life has been taken for you to nourish your body and senses. Eat meat, but eat less meat. And buy quality reared and humanely slaughtered animals. Of course if followed this would mean the the average person could hardly ever eat meat as it’s so bloody expensive.

    Kaa
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I don't get why you got downvoted

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    Lara Verne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Something like that happened in Czech Republic. A few months ago, they find out that employees of one slaughterhouse mistreated animals. As far as I know, the verdict has not yet been given, but they're going to prison.

    Linda Riebel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Thank you for informing people that America's meat industry is a slaughterhouse that could be a horror movie. Go veg!

    HotSaguaro
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have had friends that judged me for hunting when I was a kid bc it was "animal cruelty" yet they don't like when I ask them how to make sure their steaks were from humanely slaughtered cows. People who grew up in the city typically ignore the sources of their food vs people like me who grew up in rural areas and now the smell of a bust slaughter house

    JaimeeJames WD
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It’s the people who work at places like the you need to beware of too.

    Claire Kaplan
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A lot of them are just undocumented immigrants who can't get decent work though.

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    Theora Fifty-five Johnson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Meatpacking used to be a heavily union industry, now the unions are busted, many workers are undocumented, poorly paid, and often injured. It's just wrong.

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's horrific. Animals are stuffed until they're obese so they can sell for more $ per pound. They're strung up and hung to bleed out before they're even dead. The treatment they receive throughout their short lives is just awful. I will never again eat an animal.

    Charles McChristy
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Which is exactly why I don't eat meat. Who knows what it's been contaminated with. Usually the cow's own s***.

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    #18

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets The "natural flavors" are just big jugs of glycerin with hyper concentrated flavoring in it. Banana flavoring is fairly flammable. Source: Worked in food manufacturing

    irony_in_the_UK , Vinicius "amnx" Amano Report

    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Can confirm. My degree is in Food Science. Green Apple = actylaldehyde. Butter? That's dyacyl ketone. Dimethyl Sulfide tastes like corn. And yeah I have heard that about banana flavoring but I can't remember the name of it.

    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In Germany there are three levels of flavourings, one is artificial flavour generated in a lab, then there's natural flavour that comes from a natural source, but not necessarily the thing it's supposed to taste like, for example strawberry flavour comes from tree bark, which is natural but not real strawberries, and a third category that can only be labelled if it comes from the actual fruit it advises, but I don't know how to translate the labelling.

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    Fora Nakit
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's the American definition of "naturally flavored", it doesn't apply everywhere.

    Bobby
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Then what is the legal definition from your country. I know we are doing it wrong, everyone says so. Few people ever give a good solid source showing why they do it better. If your going to bash without offering any kind of help to the solution you're no different than our politicians

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    Zophra
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    MMMMmmmmm... flammable banana flavor!

    JP Doyle
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Funny thing about the banana flavor: Everyone loves it, but complains because it doesn't taste like real bananas. This is because the bananas it tastes like went extinct almost 50 years ago due to a virulent fungal disease. But the candies wouldn't taste the same if they didn't use the original chemical flavoring for bananas.

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    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The flavouring isn't always accurate to what it's labelled as. Blueberry candy canes taste more like butterfly pea tea. Grape I swear tastes more like hibiscus than grape. In fact, in the labs grape refers to the colour, not a flavour.

    SadieCat17 (she/her)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    "However, if you dig in to this tale a little it soon becomes clear that there is little or no verifiable source that artificial banana is based on Gros Michel." https://www.bbc.com/future/article/20140829-the-secrets-of-fake-flavours For all the people in the comments rambling about the extinct banana that flavoring is based off (that isn't even extinct because people still cultivate it on a small scale).

    Dathan Long
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Trucker here with a hazmat license, food flavoring is highly flammable. Picked up a load of peach flavor it had red flammable stickers all over it. That stuff is poison to your body. That being said I freaking love peach rings!!

    Nina
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Nice, burning banana sweets! 😅

    Ivy at Eve
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not only banana flavouring. Source: I work in shipping and don't try to think of all those containers with food additives declared as dangerous cargo when buying certain products. My favourite however is caffeine, that falls in the category of poisonous (class 6.1 for those curious ones).

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    #19

    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.

    mdotca Report

    Shane S
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Same with napkins. If you grab a huge pile of napkins and leave them all in a neat pile on your table, they get thrown away. It’s a safety and hygiene thing. Take just what you need.

    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Or if you accidentally took more, take it home and use later

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    kansasmagic
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You mean you don't just put your extra ketchup packets in a drawer?

    Krd
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Make sure you rotate! Ever used a old packet of Ketchup? It tastes like old vinegar!

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    Kitty
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I worked at a restaurant where the owner tried to force the staff to save "lightly used napkins" off bused tables and said the staff were only allowed to use those napkins. No one complied

    similarly
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's why, if I don't want it, I don't touch it. At the counter, I just point and say I don't need it.

    Beachbum
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I never did this, if it wasn't used I put if back in the bin to be used, why throw out a perfectly good pack of ketchup? I and if the napkins were not used, and in good condition, I put it back in the pile of napkins to be sued.... I don't like to waste stuff

    Vera Diblikova
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I always take some french fries (in napkin) as apology to my dog. Not much and she is a big girt, not much harm made.

    JP Doyle
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Since COVID they no longer even take back mis-prepared food. They just make an entire new set for you and let you decide what to do with the first one. Friends at work get a LOT of cheeseburgers from me when the restaurants forget to take the cheese off, even when I said NO cheese.

    Marie BellaDonna
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We take stuff back sometimes. But not always. And when we do it goes straight into the waste buckets.

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    Leviathan
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I have Literally never heard of someone giving packs of ketchup BACK to the place... is this common now? like in the last 30 years did this start?

    Zaphod
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I usually ask for *one* ketchup packet at the drive-thru Instead, I get one handful of packets. So wasteful

    The Other Guest
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We've got a cookie jar full of extra sauce packets (mostly Taco Bell). Considering my partner and I both use a minimum of two packets on each item, they are definitely handing out way too much sauce. This happens even if we specify "four packets" when we order.

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    #20

    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

    CptZigouille Report

    Russell Rieckenberg
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In the food factories where I worked, food waste was sold to pig farms, but maybe pig farms don't want bread.

    Taibhse Sealgair
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Interestingly, that's were all the leftover Las Vegas buffet food goes and has been for some time. Doesn't sound like they mind bread. https://www.farmprogress.com/management/farmer-feeds-hogs-from-finest-vegas-buffets

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    Jan Rosier
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Set up a bread-pudding factory next to the sliced bread factory !

    Awesome At Being Autistic
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Many grocery stores already do. Food banks and charities are buried under day old bread, day old in store bakery cakes, and rice. What food banks and charities really need donated is proteins and vegetables.

    BeaBea
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you live in the USb you know why this is the case. The homeless could potentially win a lawsuit if they get sick. A big company might afford to pay but losing reputation is a quick-ending game

    Gypsy Lee
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A bakery I worked at put the old/"bad" baked goods out back for anyone to take. Mostly people took it to feed animals but I ran into several folks back there who were just hungry. - I would tell them to put it back and then give them the stuff baked that day at closing that hadn't sold. It was cleaner, and fresher, and sometimes I heated it real quick so they could enjoy a hot croissant/similar. They could still have whatever they wanted from the back, but when people were eating it, I wanted them to have the best I could give away for free. - Yes, this was allowed and encouraged. There was no stealing.

    Janet Graham
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Around here, food banks and soup kitchens can't use any food outside of its sell-by dates, or stuff that is 'not good enough'

    iseefractals
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    1/3rd of global food production, ends up in the trash every single year. At a value of over $1,000,000,000,000. Issues like the bread are one cause, but produce is tossed because it's "ugly" or people assume that the "sell by/best by/ expires on" dates actually mean anything. In the U.S it works out to 1.4 pounds of food waste, per person, per day, with a significant amount of it being meat.

    Jeremy Bolanos
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I worked for a bread company, all that bread and bad batches get bought by a feed processor and fed to pigs or what not.

    Kelly H
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Pepridge Farms used to have an overstock and off spec outlet near me. You could buy goldfish crackers that were just barely out of date or bread that was over cooked or squished. Everything was about half price of the normal stores and it was always very busy

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    #21

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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

    anon5678903276 , Alana Harris Report

    SM
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This goes for a lot of products. The same thing goes into the store brand box as goes into the name brand box.

    Madster
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Europe wins in the cheese department (literal or otherwise).

    Brent Echols
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Visiting France, I expected the wonderful bread. But the cheese was a divine revelation!! (From US)

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    Jac Sp
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Is this why "cheddar' is orange in the US? I've never understood that. West Country Cheddar is geographically protected in the UK so has to come from the counties surrounding Cheddar. Seriously if you want good cheese don't eat the processed sh*t.

    Skim Beebles
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think it's just annatto coloring that comes from tree seeds. I think they started using it so the cheese would look more consistent throughout the year (as opposed to looking different or wonky as the cow's diet changed). And I think they first started doing that in England, not the US.

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    Sky Render
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is why I stick with Tillamook. I've seen the inside of their factory, I actually know how they process their cheese, butter, etc.

    Costa Villaras
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You have cheese in the US? I did not know that!

    Wooly
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We actually have a LOT of good cheese - look up Rogue Creamery in Oregon … 3 time winner of best mold cheese in world - and Tillamook cheese (and ice cream) is excellent -

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    Human #1,232,867
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This picture is from french store, nothing like the kind of chees you are talking about.

    Rebekah Krause
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We literally have almost all of those cheeses. The processes might be different due to the United States, restricting the use of raw milk but I could go to the Mariano’s (Kroger group) or Whole Foods two blocks away and take a picture of multiple cheese displays that won’t look very different from that.

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    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's almost all adjuncted with leftover stuff that can't be sold as real cheese. The leftover bits of cheddar are bleached and reprocessed. When I learned this, while studying for my Food Science degree, I swore off of processed cheese.

    Diolla
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    SO happy I don't need to eat processed/ cream chees and an enjoy the real thing. I live in cheese heaven. The downside is that this is stopping me from becoming vegan.

    Coffee loving panda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Worked in a factory once where they make beef stew. The cheapest line of products where actually the healthiest as they contained far less fat and sugar then the most expensive line. But basically just the same

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    #22

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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

    dserf420 , Joy Real Report

    SM
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Prices are based on "what the market will bear", if people think everything should be costing more because of inflation, then the restaurants will certainly take advantage of this and charge more.

    RageOfAquarius
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And yet lobstermen make very little in comparison.

    jmdirks
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Lobster uses to be poor people food.

    Kylie
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'd like to go back to when lobster & oysters were a "poor man's meal".

    Darian Starfrog
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is same with EVERYTHING, EVERYWHERE!

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And humans will continue to pay for them until they no longer exist anywhere in the ocean. Humans suck.

    Birgit Sommer
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Having smaller versions of these as pets, seeing this makes me sad...

    Deb Dedon
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you want clean oceans, stop eating the janitors - crabs, lobsters and other filter feeders.

    Binky Melnik
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ooooh! If this is true, I’m going to the butcher tomorrow to get me some Mane lobster! I use it as a vehicle to get butter into me. (Most things I eat are to get butter into me. 🤫 Can’t remember the last time I saw “[item] is the same price it usta be,” so this is wicked awesome!

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    #23

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets 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.

    bluesasaurusrex , Arnold Antoo Report

    Camber Hollywood
    Community Member
    1 year ago

    This comment has been deleted.

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    SM
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    The thing to understand is that "rejected" in this case doesn't mean "tastes bad" or "less healthy" or something like that. For instance, lots of potato chips are made without the skins. Instead of throwing them out this would be one use for them. It could also just be a blemish that a customer might reject but is perfectly fine.

    Karen Guy
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's basically instant mashed potatoes in chip form.

    Almost sunny
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They definitely taste like the way they are made. sorry but I don't like them.

    Skim Beebles
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah, I thought this was going to be an unpopular take but I agree with you - I much prefer the kettle-cooked variety

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    Cyril Sneer
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Does anyone eat Pringles thinking they are health food? They're delicious, so if they make them from scraps, who cares?

    Scott Rackley
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah, I know what's in hot dogs too. Still going to eat them.

    Abigail
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Pringles are the chip equivalent of instant potato flakes for mashed potatoes

    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah they chop it up real fine and then extrude it from a machine. They are "baked" in a tunnel microwave in seconds.

    The Original Bruno
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    SOMEWHAT misleading. Pringles is not composed of eyes, green layers, brown spots (which can be carcinogenic), moldy spots, or even peels. But when all those Lay chips (at least the non-broken one) are so big and round, you have to realize that the smaller front and end slices of those big potatoes and all those smaller potatoes are going somewhere.

    v
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They're made of potato flakes. The same thing that instant mashed potatoes are made of. Why do people think they have to write it in such a way to make seem like it's the most horrible thing in the world? By the "reject" measure, pretty much all canned vegetables are made from the rejects simply because they're not pretty enough to sell whole on the shelf.

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    #24

    the inside of ice machines are covered in mold unless cleaned regularly. in the many different restaurants I worked in, exactly 1 cleaned the inside of their ice machine on a regular basis.

    Kittenfabstodes Report

    Bottle Opener
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    "SLIME in the ice machine!" -Marvin Zindler, Eye Witness News (Houston, Texas in the '80s.)

    Margaret Shannon
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's MAAR-VIN ZIIIIIINNNND-LERRRR, IIIIIII-WITNESS NEWS! Rest in peace, Marvin. Heaven's kitchen is clean. No cockroaches.

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    Moë
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Typically a chain restaurant has cleaning lists and inspections to insure this gets done regularly, your local family restaurant does not

    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Great example of why people may be real big on the "mom and pop places are the best!".... sorry, I don't trust mom and pop as much as I do chain restaurants because they're monitored at a much higher level.

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    Abigail
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My husband worked at chick fil a for a few months after losing his real job during the pandemic, he said that it was the most efficient, well run place he has ever worked out of all the jobs he has had in his life . They actually scheduled enough people for shifts, they'd have someone whose only job during shift was placing napkins & condiments in the bags. You didn't have to find your own cover if you had to call our sick or for an emergency & they didn't guilt you. He also was amazed at how clean everything was. He's managed quite a few places but he loved the way they managed their stores. If it wasn't for the fact we moved about 5 months after he started working there and he needed to make his usual wage, he never would have left. They actually started him during training at $18 which is more than some "real" jobs pay. (Working in fast food is absolutely a real job & I admire anyone who can handle it, I only used that phrase because so many people don't see it as a real job)

    C C
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Like you don't see it as a real job? "My husband worked at chick fil a for a few months after losing his REAL JOB." What a horrible wife you are!

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    Trophy Husband
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I own a commercial ice machine. I'm not good about remembering to clean it. And then when I do remember, I never find mold or anything. It takes many years of not cleaning, and also a broken AC to get humidity high enough for that. So when I do find it at a restaurant, I am shocked. Usually it's the soda machine that ends up with mold. I know a few city inspectors, and you do not want to know about those soda machines... Personally, I still use them unless I actually know about a problem.

    Beachbum
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The restaurant I worked in had regular cleaning days, on Sunday night all the salt and pepper shakers were emptied and washed and refilled. Mondays were the ice machine cleaning, completely emptied all ice machines and cleaned them. And this was a small family run business, but it was cleaner then most corporate restaurants. The only time the corporate restaurants were cleaned was when someone from corporate was coming in.

    Ambry Petersen
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I worked at Sonic drive in that was cleaned at least daily. (It was my job to do it.)

    Barbara Kayton
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It might depend on country. In Australia, food handling / restaurant requirements are very strict.

    Jen L
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I worked in a large hotel with several food outlets when ‘Kitchen Confidential’ came out. I was pleased as I read along, that we had very impressive standards. Including cleaning the ice machines regularly

    Marie BellaDonna
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We have a lady at my job for whom.one of her responsibilities is to clean the ice machine every Sunday. She takes it all apart and everything.

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    #25

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets Well - I work at Dominos, and we are kept afloat by the people who don't coupon and pay full menu price. You people are the unsung heroes of labor.

    LoweeLL , Alan Hardman Report

    Evan not Hansen
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Lol I'm pretty sure that's a picture of a Little Caesar's pizza, not Domino's

    Molly Whuppie
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Dominos pizza quality is not worth paying full price for. If you want to pay full price for a pizza go to a proper pizza restaurant.

    BrownTabby
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    I always enjoy the fact that in my country, the progressive pizza chain that spends part of its profits on stuff for sick kids has the best pizza, while with Dominos it’s like “are they greedy douches who tried to import tipping culture here? Yes. But does their pizza taste bad? Also yes.”

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    Pandroid Rebellion
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You are kept afloat by s**t wages and lousy benefits.

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Well, then how do coupons work in terms of the business side? Can't blame the customers.

    BrownTabby
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As a general rule, if a business is talking about customers the way charities talk about their donors, either the business is dead in the water or the bosses are bullshïtting to divert attention away from what’s really sucking up the money. With Dominos, all signs point to it being the latter.

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    Patricia Steward
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Domino's actually doesn't suck, at least in my town.

    Crystal Ruiz
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Or, and I mean this with respect, you haven't tried actual good pizza. I used to live in Houston and my favorite was dominos, then I moved to Mexico. Around the same time, a guy who worked for a few pizza places in the states also moved near me, well, his pizzas are amazing! The 1st time I went to Houston again, I ordered dominos ai thought I missed it...it was meh...at most.

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    Alex
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    With the price these days, if I don't have a coupon I can't afford it. And If I could, I wouldn't. Full menu prices are outrageous for pizza

    InfiniteZeek
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I always coupon and never pay full price. Sorry, not sorry.

    Noel Bovae
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Still end up paying around $80 after coupons 😕

    Leigh
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I won't order dominoes again. I was 15 blocks from the store but I got a pizza that was lukewarm at best. The next time I got it delivered it was badly over spiced with oregano I couldn't eat it! There's a lot better pizza out there. The prices seem to have really increased too.

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    #26

    That all vodka is nothing more than pure grain alcohol cut to proof with water. Source: was lab tech in an alcohol plant. We made everything from Walgreens vodka to Smirnoff vodka. The only difference was the bottle and label.

    Gelatotim Report

    SM
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Well, "Traditionally, it is made by distilling liquid from fermented cereal grains, and potatoes since introduced in Europe in the 1700s." So, pure grain alcohol sounds like it meets the requirements exactly.

    Abigail
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I saw a show where drinkers swore up & down that they'd only drink Grey goose or another top shelf vodka like it, that it was the best, they could absolutely, 100% tell the difference between top shelf expensive grey goose/other top shelf vodka and the cheap stuff. Every single one of them chose the smirnoff & 1 other even cheaper brand I can't recall the name of as the top shelf/Grey goose. It just proves that price & marketing are what people are paying for, just a name. But if you want quality and great taste, it's often the less expensive and less fancy brands that have it.

    JOHN DOE
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Doesn't it really tell you that the show more likely found people who don't drink vodka. As a former heavy drinker I can assure you a vodka drinker can tell by smell in a mixed drink. And if drank with cranberry you can tell the amount of vodka by color. My go to was Monopolowa. Polish vodka made from.potatoes. Grain vodkas are hell on your digestive system. Cheap vodka has an almost moonshine like bitterness and it smells like isopropyl alcohol. It should only ever be used to make jello shots. Also not a fan of Grey Goose. Smirnoff is better than GG in tonic and Smirnoff isn't that good.

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    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah, we do this at my work in our QA lab. We use cheap bottom shelf vodka to clean glassware.

    Rob Chapman
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    And Everclear is essentially just a REALLY strong Vodka.

    David
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah, anyone who knows anything about distilling would know this is BS, that isnt how it works. Plus Smirnoff exclusivly makes in house only for themselves. This is 100% BS

    JOHN DOE
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You buy a bottle you used to drink in high school for $5 and tell me that taste is anywhere near an expensive brand.

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    Dana Drapkin
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As a Russian born, no self respecting Russian, living in North America, would even TOUCH Smirnoff, or even Absolute. And a no name brand, forget it...you only buy that for either medicinal or cooking purposes.

    Tiff G
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    True vodka is made from potatoes, not grain.

    Beachbum
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Totally agree, all vodka is the same, gin on the other hand, I love Hendricks gin!

    JOHN DOE
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Silly. The notion that alcohol from grain or potatoes is the same is funny. If you can't taster the difference between rail and good vodka stick to the rail.

    A. Anderson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    One would argue that true vodka is made out of potatoes.

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    #27

    Diet, not exercise, is the main factor in determining weight gain/loss

    W1nston1234 Report

    SM
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The body is extremely efficient, it requires a LOT of exercise to burn of even a modest number of calories. On the other hand, exercise is needed for all around good health.

    Taibhse Sealgair
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    A single 62g Snickers bar has 303 calories. A 200 pound person needs to walk for about an hour to burn that off. It's a LOT faster to just not eat the Snickers bar.

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    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That differs from person to person. It's a lot more complicated than this. It's true for weight gain, but you can't just starve off weight. The body tries everything to prevent bigger weight loss, and dieting might let you loose weight, but the body tries every to gain it back and you'll often gain more weight as soon as you start eating normal calorie intakes that wouldn't make another person gain weight because the body goes into energy saving mode during the diet since biologically a rapid weight loss is interpreted as a starving period and the body tries to gain the weight back for the next one. You can't lose weight indefinitely just by starving. You need to change your eating habits slowly and exercise a lot to burn more energy. Losing more than 150-500g a month is unhealthy and will trigger a hunger metabolism and prevent a sustainable weight loss.

    Aaron Parker
    Community Member
    1 year ago

    This comment has been deleted.

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    Jared Robinson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not entirely true, all depends on the person, but mostly move more eat less, anything else is a scam.

    Puppy Dancing!
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So if you don't believe in hormones, what is causing Ozempic (a hormone)to work so well?

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    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's such a complex matter, and everyone has their own struggles with this. This is like saying if you sit on the couch all day, but watch how you eat you're going to just lose weight. You may lose some of weight, but that doesn't mean you're going to be gaining muscle strength and improving your cardiovascular system. Plus, weight isn't always a sign someone is obese, alone. It's normal to gain weight when exercising because you're gaining muscle mass, and losing some fat. Muscle is heavier than fat.

    Narwhal Blast
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Weight alone shouldn't be a sign of health. Someone who is 100 kg may be an outstanding athlete or an obese person. I usually use my clothes to see if I'm good, I have a pair of jeans that I check each season if they still fit.

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    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Exercise is great for overall health and a feeling of wellness, but it plays only a minor role in weight loss.

    Rochelle
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You can't exercise away a c**p diet.

    Demosthenes
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yeah actually you can. Plenty of science recently showing zero performance difference for athletes eating Mediterranean diet vs. fast food. Calories are calories. Long term cancer and heart heath risk aside, a 4 hour bike ride is going to burn the same 2400 calories wether they are 4 Big Macs or 12 vegan Avocado toasts.

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    Trophy Husband
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I once heard someone say that any book about weight loss either boils down to "eat less, exercise more," or the book is a fad and you shouldn't listen to it. Therefore, just eat less and exercise more. Drop to 1500 calories, make sure it's all balanced, and include an hour a week of cardio and you'll lose weight. The best part is that after a week, your body adjusts and you stop feeling hungry.

    Puppy Dancing!
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    So if this is true why does Ozempic ( a hormone) work to get people to lose weight?

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    Mr. Nurse Man
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Calorie counting has always been the most effective (and also tedious) method of losing weight. Speak with a doctor and maybe a dietician to find out what your basal metabolic rate (minimum number of calories required to sustain your body functions) is and find a reasonable and safe number of calories above that which would still be a deficit. Portion control, ensuring adequate vitamin/mineral intake, and adequate hydration will result in weight loss.

    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Agreed.... but watch how many people are bitching about how that's not "technically" true, or they're somehow the exception.

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    David Paterson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I was watching a TV program on microbes recently. It has been discovered that obese people have a completely different gut flora to normal weight people. Which leaves open the possibility that obesity is a transmissible disease. Transmitted through the food we eat, like typhoid.

    Curry on...
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I wonder if all the preservatives put in food work against weight loss.

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Starch is a preservative. I can account for a time my now ex would put in a bunch of starch in the spaghetti sauce to thicken it instead of flour. I gained 20lbs in a short amount of time.

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    #28

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets Buffalo wings are not made of buffalo, they're made of chicken. Buffalo don't even have wings.

    AutisticPenguin2 , Clark Douglas Report

    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I believe they are called Buffalo Wings because they were first popularized in Buffalo, New York.

    Scarlett O'Hara's Ghost
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Buffalonian here. You are correct. They were first made and coined as such at The Anchor Bar in the late 50s

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    Miliukov Oleksandr
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    next time we learn German Cake is not made of Germans?!

    Andy Cran
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    and fish don't have fingers either

    Pandamonium
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Well the ones we harvest fish fingers from don't have them anymore haha poor fish

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    Trophy Husband
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Buffalo buffalo buffalo buffalo buffalo buffalo. That's the longest sentence in English that can be made with only one repeated word. It means that buffalo (the animal) who bully other buffalo in the Buffalo area, are also bullied by other buffalo. Now you too know this useless fact!

    Breadcrumb.
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    What have I been shooting up at in the sky this whole time??

    Philly Bob Squires
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Well, If pigs could fly, I'd imagine their wings would be awesome!!

    Cydney Golden
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Are there people who actually believe buffalo wings are from buffalos??

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    #29

    Shrimps is bugs.

    chowderpouch Report

    Happy Homemaker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I remember watching a show that compared lobsters to a sea version of cockroaches. Yum, tasty ocean cockroaches dipped in butter.

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    David Paterson
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Seafood in a seafood restaurant is just a euphemism for "bait". Now excuse me while I eat my escargot.

    Hiram's Friend
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Protein is protein and you can eat anything with enough butter and garlic.

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    Francois
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Planken is bugs. Shrimps eat bugs, just like chickens. So shrimps are sea chickens.

    David Long
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They are crustaceans, not arachnids, but both are arthropods (wiki)

    Grant Gussie
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Shrimps are crustaceans, and insects are a subgroup of Pancrustacea, so can be considered crustaceans, but a different subgroup of crustaceans than shrimp. But bugs are a subgroup of insects. So no, shrimp are not bugs.

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    #30

    The secret is that they can tell us all their secrets and we still eat it because we are lazy, short-term-thinking f***s.

    jamie831416 Report

    René Sauer
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Or maybe because not every one has the space, money or other resources to do something about it.

    Leviathan
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    hey im not short term....wait what was i saying

    Leviathan
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    this is even funnier if you know me cause I DO have short-term memory loss, i only remember the last day a year ago, anything in the last hour or 2 days ago i forget! lol

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    JP Purves
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There was a time when shrimp actually fried the rice, but it was so hot they were all cooked to death, so they had to stop.

    Dim T
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ah yes. It's because ppl are lazy not because there are limited options. And I assume this guy thinks the ppl before weren't those things eh?

    Birgit Sommer
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Reminds me of the guy who told a class of elementary school kids how chicken wings are made. Once finished he asked if they would still eat it and they ALL raised their hands for yes. The guy was destroyed!

    jmdirks
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    What doesn't kill you makes you stronger.

    R Dennis
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I grew up in poverty. You don't have a lot of options in that state. I am now financially very well off. I have the option of having high quality food in my house and do... I don't eat fast food and barely ever even dine out because the quality is lacking. Being poor is a bigger factor than laziness or thinking short-term.

    BrownTabby
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yup. Moreover, given that blaming individuals tends to be a right wing thing, there’s a non-negligible chance that the OP is taking swipes at the poor about the state of the world and then voting for the exact people who are making things worse.

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    Jared Robinson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most of the secrets just aren't bad enough to care, and at the end of the day it is YOUR CHOICE what you shove into your gob.

    BrownTabby
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If that’s the delusion you’ve chosen I’ll leave you to it and go talk to the adults who are doing the kind of work that will actually make a difference.

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    #31

    When you order "Shrimp fried rice" there isn't actually a shrimp frying the rice.

    klokar21 Report

    Leviathan
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    wait..... what if the person that DID fry it was short? would it be True then? {looks at 4'11 husband}

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    Steve Hall
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Shrimp are underpaid, they should start a union.

    Camber Hollywood
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sounds like employment discrimination to me!

    Horosho Bodka
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I wanted to upvote but its at 69... Nice...

    Philly Bob Squires
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    When I found out that it took 3 sheep to make a sweater I was astonished. I never knew sheep could knit.

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    #32

    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

    INYOURCLOSET4 Report

    WonderWoman
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No, it is all the same, they are portioned out in advance and all heck breaks out if someone adds more to a sandwich.

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    Mark (it/urgh)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Subway here thinking the bread is the most important part 😅

    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You are aware that stretching the bread to an advertising length could also be considered fraud, yes? Luckily I live in a country where stuff has to be measured by weight for exactly this reason. No mangling the numbers with that one

    Bob Brooce
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Fraud is claiming that you're selling a "foot-long" sub and actually selling one that's 11 3/4" instead of 12". Unless you're making claims about width or an "unstretched sub" it's 100% legal and honest to stretch the dough to get a roll that's 12" long. Once you bake it you can't stretch it by 9% unless perhaps it's Wonder Bread.

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    Bec
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I use the Subway bread incident as a Normal distribution manufacturing example in class, but this reference is getting pretty dated as my students don't recall Subway getting called out for this.

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Do customers go in with measuring tapes?

    SM
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Maybe they should have had them to stretch it to 13" to combat those lawsuits. :-)

    C C
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's what I said to her!😂

    Rick Seiden
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I used to eat there a lot, but haven't been since Jared was caught. The executives knew about him, and did nothing. They were approached by a franchisee who thought something was off and were told that he was getting better now because he married a teacher. How many children suffered because Subway was making lots of money of Jared and they didn't want to turn him in.

    Bob Brooce
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'm absolutely sure you meant to include a cite of a reliable reference but simply forgot, and will be fixing that right away.

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    #33

    Alot of cooking is just the reheating of prep and Chef Mike (the microwave) gets used alot more than you think.

    RabbitInTheHead Report

    Andy Cran
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    for UK readers this is just like"wetherspoons"....the steaks are fresh cooked though but mostly everything thing is pinged

    Jared Robinson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    especially fast food. I assure you if your food comes with grill marks 80% chance it was heated in the microwave.

    C.O. Shea
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Gawd... the worst take-out food I ever had was in the UK.

    Cyndi Moring
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    microwaves kill the enzymes you need ,so don't.

    Z.S.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes, was disgusted to see more restaurants microwaving food that they took out from a boxed ready-made items from a freezer. So for the high price for ready-made frozen meals and tossed in hot dirty frying oil... never went back.

    C C
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Alot is spelled A lot

    Michelle C
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is only true of restaurants. Many of the cooks I know won’t do this ever.

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    #34

    The reason orange juice tastes consistently the same year round, even though it's a crop harvested once a year, is because citrus oils and citrus flavor are added back to different batches and blended all together. Similar to how whiskey is blended from multiple barrels to make it consistent. The difference is that even though extra stuff is added back into the OJ, it doesn't need to be labeled because the flavors contain all ingredients from oranges (FTNF-from the named fruit) so the FDA doesn't mandate labeling additional ingredients.

    PensiveDoughnut Report

    Costa Villaras
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    More info only relevant to the US.

    C.O. Shea
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    The only thing more amusing than US food absurdities is the extent non-US citizens go to proclaim their superiority. Derp!

    David
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    the oils and flavors are from the peel, so it still is 100% orange.

    Trophy Husband
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A Grove near my house used to make their own fresh squeezed and sell it by the gallon. They stopped when prices rose and they couldn't sell it as well. But back when it was$8/gallon, that was the nectar of the gods!

    pep Ito
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In Spain at least in supermarkets there are self-service machines that make orange juice directly from them. You see them falling from the tray on top of the machine.

    David Paterson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The last orange juice I bought claimed 99% fresh orange juice. It was revolting. As bad as aircraft orange juice.

    Sonja
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Around here orange juice does taste slightly different all the time though O.o

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Bottled orange juice isn't squeezed from oranges and bottled... Technically, it's taken apart and put back together with some added flavor enhancers.

    Flora Porter
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not true in the UK I think, but I wouldn't buy it anyway. When you juice fruit and veg at home you get all the fresh enzymes, and you can see how quickly it separates and discolours. Processed juices are treated to keep them looking fresh, but the process kills the nutrients so it's really just another sugary drink by the time you consume it.

    Sue User
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I want the oj equivalent of single malt. Oh, and i want it fresh, as in it was squeezed less than a month ago.

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    #35

    Olive Garden makes all their necessary pastas for the whole day from 8-10am every morning. Partially cooked. So when an order comes through, they grab a serving of the needed pasta style and flash cook them in hot water. Also, it’s just the brand, Barilla.

    Deerhunter86 Report

    Bell-icose
    Community Member
    Premium
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You are describing cooking.

    The Darkest Timeline
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is pretty common practice in the food industry, particularly in high-volume kitchens. It just takes too long to make everything fresh each time.

    Julie Bucknell
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They eat Barilla in Italy, absolutely nothing wrong with it. And the reason chef's par cook some things is customers would complain about the wait time if things were all cooked from scratch. It's called preparation and all restaurants do it.

    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Olive Garden is lovely, and I will die alone on that hill.

    Zaphod
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    I used to be a cook at The Old Spaghetti Factory. We reheated the parboiled pasta in deep fryer baskets dropped into hot water.

    Almost sunny
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Replace makes with cooks

    Charles McChristy
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You are describing every Italian restaurant.

    Nimitz
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Every place that sells pasta does this. Pre-cook to al dente and then dump it into an ice bath, strain it, and then portion it out by weight. When an order comes in you grab a portion, dump it into a basket and put it in boiling water for 2 minutes, then add it to whatever dish you're preparing

    Kelly H
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you watch Hell's Kitchen, even Gordon Ramsey partially precooks the rice used in risotto.

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    #36

    Ooh I got one. Lots of manufacturing places nowadays are trying to push for "less than daily" sanitation. You heard that right. They want to use these machines all day long, not clean them overnight, and start up like normal the next day. Currently working in a place that just started this practice. USDA is on board with it, they only care that the product tests well for culture counts before it's shipped off. So when you have stuff in your fridge and it seems to expire faster than it used to it's probably because you got some 2 day old room temperature product mixed in with the fresh stuff.

    Grrimafish Report

    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The only places I've worked that do this are wineries. Wine is a very inherently antimicrobial product so you can get away with running the same equipment without a clean. Especially since the next run is only about four hours out.

    MacintoshID
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not a fan of USDA for many reasons, not just the food industry policies that they seem to rewrite for each business so it fits the owners needs. USDA also oversees puppy mills and allows them to continue to run even though the dogs are all abused, neglected and are living in horrid conditions all the time.

    Mark (it/urgh)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've got a wok I haven't cleaned for about 15 years, does that count?

    DaveC
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    https://www.fsis.usda.gov/policy/fsis-directives/5000.5

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    #37

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets When I worked at a mass production bakery the chocolate for the chocolate covered doughnuts came in giant frozen blocks of 4x4 peices and contained no actual chocolate what so over. When unfrozen it was like some sort of nasty smelling paraffin wax that I would break up with a hammer and place into a melter that would then pour over the doughnuts.

    gil_beard , Anna Sullivan Report

    MoMcB
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not allowed to call it chocolate in the UK, it's a chocolate flavour coating.

    Jared Robinson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    No what you broke up was probably REAL Cocoa, real cocoa is not sweet and in fact does smell not great.

    Almost sunny
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Good thing I prefer the strawberry one

    WindySwede
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So, is there any strawberry in it?

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    Trophy Husband
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You can buy it in the grocery store, it's good for dipping cake balls or cake pops.

    B Jones
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I hate that was chocolate, but in and my tongue is covered in wax for what feels like an hour. Nasty surprises when you're trying to avoid that stuff.

    Fwaffy
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It never even tasted chocolate to me. Now I know why!

    Catlover129
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Wow! I will now share my chocolate covered donuts with my dogs.

    Gypsy Lee
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most "chocolate" in the US tastes like plastic. Some have figured it out. But good grief, I always thought Hershey's tasted like plastic. - Belgium however 😘

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    #38

    Farm animals lead absolutely terrible lives.

    zipzap21 Report

    Egg Lady
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There are exceptions- my chickens run free outside in the country and are only locked up at night for their own protection. They give me eggs and I give them food-- they are not food-- they are never butchered.

    Nancy Lynch
    Community Member
    Premium
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Free range means the chickens are let out to run around.

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    Firefly1617
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There's a lot of exceptions. Every farm I've lived on, animals have a limited amount per paddock so they have more than enough space, shelter and water sources, and food delivered often enough to go along with what they graze. The only thing I could see argued as inhumane is transport or slaughter, and while transport can be cramped they're usually not in a truck for more than a couple hours, and any slaughtering is instant. I'm not sure what livestock laws are in these places, but they're relatively strict for most animals here

    Thebutterflyeffect530
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Indont think anyone is thinking of free ranger or small farms. It's mainly the huge ones that keep them in filth, mutated where normal function is impossible, and no method of the slaughter nor "small" time frame for the exposure to those horrible conditions make up for the atrocities of most of the food Americans eat.

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    Jerry Mathers
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    As a broad statement, this is completely false. I do agree that many of corporate food producers treat their animals horribly. But as far as the small farms go, most of them treat their critters decently. And I grew up in a place where everyone had a small farm. Animals produce better when treated right. The eggs are bigger, the meat is better, and there is no value in cruelty whatsoever.

    DC
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    ... let's consider all of this true for the moment ... how much share do they make up, compared to the evil large corps? 1%, or even less?

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    Ray Leghart
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Factory farm animals lead absolutely terrible lives. I have lots of small (30-50 head) farms around me and get to see the herds out in the field grazing, napping and just wandering around my area . They seem to live a pretty decent life. The big factory farms are a completely different story.

    Lara Verne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I know one farmer, I'm pretty sure his animals have a good lives. His chickens, rabbits, sheep and even pigs can run free in fairly big places.

    C. Rut.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This goes for meat, dairy and eggs.

    You don't need it
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Factory farm animals. Most farm animals just live their lives. Anyone who says differently didn't spend their childhood on or around farms.

    Karla Jones
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    farmers get paid when produce reach a certain size/weight. Stressed, unhappy, unhealthy animals do not grow as fast.

    Kaa
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is why they're being doped with medication and hormones

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    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This might be received better if it said, "Factory-farmed animals lead absolutely terrible lives." The average farm animal is usually very loved and well cared for. Note, I said "average" and "usually." There are exceptions, sadly.

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    #39

    most meat you buy in stores is packed with water and additives that add taste so you won't notice that it's all water. most meat shrinks when you fry it, the more shrinkage the more water was in the product in the beginning.

    lilbabymarshmallow Report

    Sharkie
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I don't think this is true in Europe... We have regulations and rules about water content in meat and additives.

    BlueEyesWhiteDragon
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's definitely common practice in the UK, Canada and several EU countries. It does have to be labeled whenever and wherever it happens. If your chicken says injected with brine, chicken broth, etc. it's been plumped. I also think it has to say how much, usually something like 'with up to 15% chicken broth to enhance flavor.'

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    Bec
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I don't like the frozen chicken breasts because they are definitely treated this way.

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oh that's why they're always tasteless and tough to chew.

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    Rayne OfSalt
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is entirely not true in Australia. Source: I know the owners of one of the largest meat production companies here, and they're insanely proud of their product. The idea of adding water or additives is offensive to them.

    Janet Graham
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most packaged meats contain up to 25% added moisture. It looks like scum on the outside of the meat when you cook it.

    Gypsy Lee
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Again, go to your local butcher.

    Patrick Worley
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In Spain, there is so much water in chicken and hamburger it is rediculous.

    Bridgit Gilmore
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They do this to bacon. Goes into the skillet 8 inches long and comes out 4 cuz the water cooks out.

    Sandra Wosk
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    When I lived in the UK they added alot of cereal to their meats .. was yucky but had no choice as that is the way it was made..their so called Beef burgers tasted nothing like ours here in Canada..

    Stan Chung
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    common in frozen products in asia. frozen seafood especially. I never buy them. its bs

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    #40

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets You technically can't get addicted to sugar, but sugar dependence is very real and can give you similar withdrawal symptoms to caffiene withdrawal. Your brain gets dopamine when you eat sugar, which means that most companies put as much sugar in their products as they can get away with so you feel good by eating them.

    Tingcat , Denny Müller Report

    SM
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Humans can get addicted to almost anything. There is chemical addiction where the chemical adds to the addiction, but that isn't to say that an addiction without that is easy to break the habit.

    Aaron Parker
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You can get "dependent" on absolutely anything on this earth. I know people addicted to sleep (18 hours of sleep a day), people dependent on ibuprofen, on salt, on social media, on another person, etc. There's no limit to it. The brain is wired to be dependent

    Trophy Husband
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We need dopamine as an additive... Just sayin!

    Benita Valdez
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Certain substances you consume can make your body develop receptors for it; you alreadyhave a few like dopamine. So because of these receptors on the cells, your body looks for substance to complete the process; they are a lock waiting for a key so they can do their thing. When those receptors don't receive their inputs, shït goes out of whack and you are left wanting and needing to satisfy that receptor. (This is clearly not the proper explanation but a rough breakdown)

    Florence O'Grady
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    While earning my Associates Degree, I took two semesters of American History. In that class I learned that not only was cotton king during slavery, but sugar was right in line with it. Sugar and enslavement of Africans and African Americans was just as horrible as cotton was. Cotton was a money producer and sugar was just as bad and still is. At least we know when we are buying cotton that has been turned into a product. Sugar is more treacherous, because it is in almost every food product packaged and sold in the USA. The wording on the package is manipulated so we aren't aware of this fact.

    David Paterson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    More sugar and fat in foods in the USA than in other countries? I haven't noticed myself but other people seem to say so.

    DJR
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    We should be so lucky to get sugar in our food. Unless you are buying super-premium organic, you're getting high-fructose corn syrup in the US. IN EVERYTHING!

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    Gorilla guy
    Community Member
    1 year ago

    This comment has been deleted.

    Janet Graham
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So which is it? You can or you can't?

    The Keeper
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Hogwash. Humans are born addicted to sugars (We need it for basic biological functions). What we CAN get addictedto /dependent on, is the dopamine hit from short-chain sugars, like Sucrose and Fructose.

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    #41

    Fancy restaurants' regular food tastes so good because it's DROWNED in butter and MSG. I dishwashed at a fancy seafood/steakhouse on the water and an average serving of asparagus had about a quarter stick of butter in it. People always asked what their "trick" with the asparagus was.

    MeatyOakerGuy Report

    Jeremy Bolanos
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It doesn't hurt that restaurant chefs are better cooks than your average person based merely on quantify of meals that require a certain level of consistency. Meanwhile, I have no idea how much salt I add to my stew except it's a small pile in my palm.

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Butter is quite expensive. I'm guessing this is why restaurant food is expensive.

    Giraffy Window
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    MSG: also known as "The dust of deliciousness"

    Nae Nae BB
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is why my family and friends love my cooking. I am not afraid to use butter and seasonings and yes I even have MSG to use in some of my dishes.

    Patricia Steward
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Butter has very few carbs and makes most everything taste better. Watch your cholesterol, though.

    Jean Donnel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I've had delish asparagus with NO butter or fats of any type at a restaurant that was good. The secret was HOW they cooked it, they didn't over cook or undercook it. Overcooking losses much of the flavor and it's just blah. Undercooking makes it tough. If it's cooked correctly, it's not to tough, not mushy and tastes slightly sweet. Butter is good, but not needed if you cook asparagus right.

    Stan Chung
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    I realised this cooking vegetables. Good thing I'm on keto. I need the fat!

    Karen Philpott
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Mmmm, asparagus lightly fried in truffle oil until crispy...... sorry I do this at home.

    Garth
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    "With enough butter, anything is good" - Julia Child

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    #42

    I was a young lad working at Church's Fried Chicken during the summer, many years ago. The owner refused to throw out chicken that had already gone bad; to the point where you'd gag if you smell them. Apparently if you batter them bad boys up and deep fry them, the rancid smell goes away. His customers never knew they were eating spoiled chicken.

    Dirt_E_Harry Report

    Mojavedog
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Wouldn’t people be getting sick?

    Ray Ceeya (RayCeeYa)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Spoilage is not the same as food poisoning but he's playing a very dangerous game. It's like freezer burn is safe to eat but it doesn't taste good. I wouldn't recommend drinking sour milk but it won't kill you. Chicken kept at safe temperatures is still subject to spoilage organisms like psudomonas, it's that bacteria that makes your fridge smell funky, but it's not toxic. Still though, GROSS.

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    madbakes
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I would have reported to the Health department

    BeaBea
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They have to get a proof or they have to come and catch them. A visit from health dep is easy to get ready for

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    Nae Nae BB
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Thankfully the state I live in has strict food handling laws, even though I still live in the US everything must be dated in my state, kept clean and spoiled food can't be served

    Benita Valdez
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Back in the 70's my parents worked for a meat packing plant and pineapple juice was used for more than just tenderizing; use enough and it covers alot of spoilage. I heard some disgusting stories from them

    James Howell
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I worked at a restaurant many, MANY years ago. The owner made us run chicken through the dishwasher, without detergent, to freshen up the chicken..... didn't eat there...

    Barbara Kelly
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    USA chicken processors rcently tried to sell chlorine-treated chicken in the UK , after Brexit from the EU. . EU food standards will not allow such a product.

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    Jared Robinson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I hope that person dies of food poisoning, and no I don't feel bad at all for saying that. Someone who intentionally poisons other people is a POS person that not only deserves to, but needs to be taken off the board.

    Catlover129
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    ...until the food poisoning sets in 24 hours later

    Gypsy Lee
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not those of us with kidney disease. (BTW, if your fast food is really salty, it's because it's already turned.)

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    #43

    Had a lady tell me that she doesn’t eat ketchup. When I asked her why she said that she was once the safety manager at a Heinz factory. Her job was to test for contamination of the batches. She said an alarm would go off when the levels got too high, and she would have to go and test the batch with a test strip. She said that no matter what the strip showed she would turn off the alarm and tell them to continue. She said she watched all kinds of s**t go in the batch. Spiders, bugs, etc.

    Shucked Report

    Russell Rieckenberg
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Has nothing to do with ketchup per se. There's no way you can avoid eating bugs or such things as mouse/rat hair. Doesn't matter where you get your food or ingredients. That's a simple fact of life.

    Dim T
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Every single agency in the world, even the strictest has a percentage of allowed particulars in food. It's just not possible to make food without any outside thing coming in contact with it

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    Timbob
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So she was guilty, not Heinz ?

    Jerry Mathers
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This post makes no sense. How would a system like that works? In order to detect bad food, you test it for the presence of certain bacteria. That involves taking a sample, putting it a media and environment that is perfect for the bacteria you testing for, letting it sit long enough to multiply (18-24 hrs is the standard) and then counting what you have. There is no sensor (or whatever) that is measuring if any of bacteria is present and then goes off.

    Hiram's Friend
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Contamination doesn't always mean bacteria. Ketchup is highly acid (and high sugar in the US), which tends to keep bacteria down.

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    Elwood Schwartz (it/that)
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    There is so much vinegar in ketchup, it'll kill any germs.

    Logicgrrl
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So you're telling us she didn't actually do the job she was paid to do.

    Schnapp Doodle
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I can see why she's not the safety manager anymore.

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In the US, the USDA allows rat hair, bugs, debris, etc, IF it's ground up too small for the consumer to see. We really don't have food safety laws here because corporations don't like regulations that eat into their profits.

    Diolla
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I think this type of stuff happens in many food factories. Source: I've worked in factories where they produce pastries, soups, butter, chicken nuggets, etc.. Most were disgusting.

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    #44

    That fancy dessert you bought at an expensive sitdown place was purchased frozen, warmed up, and sprinkled with chocolate to make it look like they made it themselves.

    transluscent_emu Report

    Zaphod
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not always true. I know a pastry chef at a fancy restaurant

    David Henry
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Wonder why so many people think this is a list of exceptions to much larger problems....?

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    jmdirks
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is not always true. Another poster making $hit up to get on here. People like this remind me of all those "influencers" d!ckwads.

    Becky Samuel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    You need to start frequenting better restaurants.

    MoMcB
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    We sell thousands of desserts, we specialise in catering products. We all play spot the products when we're out.

    Nae Nae BB
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Definitely not always true. Restaurants buy desserts from local bakeries, hire pastry chef's and yes sometimes use frozen desserts but not always and not everything and everywhere.

    Gabby Ghoul
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This was true for baked desserts in the restaurants where I have worked but it's not all that strange--cooking and baking are different things and not every restaurant has the ability to have both. We also didn't make ice cream ourselves--that was purchased in 5 gallon tubs.

    Flora Porter
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If fancy means chairs that aren't nailed to the floor.

    Jean Donnel
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I worked at an eatery that was small - a truckstop. We made our own pies, cakes, etc., Not all places purchase frozen food and heat it up. The places that do, often don't last long.

    Z.S.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    True... seen it happened..... so stopped going altogether. Now go to a gluten-free bakery where their baked goods are made fresh daily.

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    #45

    Your local health dept is probably overworked and understaffed. You should take an active role in evaluating if the restaurant is up to your standards.

    humanoid_typhoon Report

    Birgit Sommer
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Excuse me, I need to see your kitchen, freezers, pantry and storage before being seated.

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The entire USDA (United States Dept of Agriculture) is understaffed. They don't even have enough investigators to monitor slaughterhouses.

    Charles McChristy
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is why the DOH has a link where you can report the restaurant.

    Mary Ballard-Johansson
    Community Member
    Premium
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I was a police officer. Found the back door of our local Mexican restaurant open one night. Went directly into the kitchen. Ewww. Took me a while to eat there again. But their food was just so damned good.

    #46

    “No Such Thing As Organic Honey”: 50 People Share Food Industry Secrets German chocolate cake isn’t from Germany.

    mst3k_42 , Cristina Matos-Albers Report

    madbakes
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's German's chocolate cake. Dude who made it had the last name of German.

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    Sonja
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    It's named after the inventor whose name was Samuel German. It was originally named German's cake. Funny that this is one of the few famous food items that was litterally invented in the US and is constantly attributed to a different country while usually it's the other way round.

    Sylvia Schmitz
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    While bewildered Germans tell people that it is not any kind of German cake.

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    Shaunn Munn
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Baker's German's Sweet Chocolate Baking Bar: German's sweet baking chocolate is just that: sweeter baking chocolate that is sweeter than both semi-sweet and bittersweet chocolate. This chocolate was invented by Samuel German, who wanted to save bakers a step by combining the sugar with the chocolate.

    Zaphod
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yes, Baker's is a brand name, not an adjective

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    Daya Meyer
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    German here: I have ever wondered what makes a chocolate cake german. We are not famous for chocolate, that are the swiss people.

    Pollymere
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    German was the name of the baker. I'm not from the US and I knew that...

    Aga Be
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Ah We are good in this in Poland :-) We got Greek fish not grom Grece Rusian pieroghi not from rusia Ukrainian barshcz not from ukraine

    Garth
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So.. Girl Scout Cookies are not made with real Girl Scouts?

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Samuel German, American chocolatier in the 1850s.

    Benita Valdez
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It is from my kitchen on special occasions and made with love, anger and hatred; that's s how the flavor shines 🥰

    Jane Hower
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Who did not know that????????????

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    #47

    The apples you are buying from the produce department are anywhere from 9-14 months old.

    fluffy_boy_cheddar Report

    Westend Girl
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    So what? Its a natural product, so i don't see the problem

    Xenon
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The apples get grainy during storage. If you ever get one fresh from the tree you'll be amazed.

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    Nikki Sevven
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Me, a New Englander, just now realizing that not everyone takes yearly trips to the apple orchard and has walked through their cold storage. Also, wait until you find out about potatoes, carrots, onions, garlic...

    B Jones
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Sometimes they're 4 weeks in my pantry lol

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They're waaayyy older than that. Apples can be stored for years, given the right preservative gasses and facilities. Remember Mount St Helens? There was no shortage of Washington apples after the eruption.

    Raymond Smith
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Usually packed in cold storage to sell throughout the year.

    Graham Berry
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most fruits are harvested green and placed in cold low oxygen environment to halt/slow ripening and prevent rot, to allow for shipping all across the country. When they arrive where they are going they are warmed up and treated with a ripening agent. Stored right apples can stay ripe for years, just look up some stories of barrel submergon cold storage.

    Cydney Golden
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most apples get mealy if old. So clearly this is not always true.

    Z.S.
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yuck.... time to go pick our own apples from a local organic apple farm. Sigh.

    Colin Russell-Conway
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's not true at all. Some apples store well others do not (some last 2-3 weeks after picking and then turn to starch). Up to 9 months. Over 12 months is not true at all.

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    #48

    Organic means nothing. Same with all natural. They are marketing terms.

    Dontshunlee Report

    OSA
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Legislation in Australia says otherwise. Legally mandated standards that are government enforced.

    BlueEyesWhiteDragon
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    US, UK, and EU certified organic products are equivalent and can be sold as such in each other's countries. USDA organic standards are just as strict as elsewhere in the world. There are some minor differences, but they are largely the same and it is usually financially smart for international vendors to make their products acceptable for import int several countries at the same time. (Source: https://www.ams.usda.gov/services/organic-certification/international-trade/european-union#:~:text=The%20U.S.%20has%20an%20equivalence,as%20organic%20in%20both%20countries.)

    Costa Villaras
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    See my other comment relevant to "organic". First and foremost, whoever wrote this comment does not know what "organic" means when it applies to food products. Second, in his ignorance, he failed to search for "Organic food in Europe", where he would see the various organisations entrusted with the application of the rules. In short, just a stupid sentence which does not mean anything!

    Miyuu Catspaw
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    In AUSTRALIA the regulations to carry the label "Certified Organic" are quite stringent.

    Rick Seiden
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    A lot of people are anti-gmo, but if it weren't for genetically modifying food, you wouldn't have corn on the cob or bananas or a bunch of other foods that were "created" by selectively breeding crops over decades or longer.

    Norm Gilmore
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Selective breeding is the point here though. I have zero problem with taking a cow and crossing with another breed of cow for better characteristics. You still have a cow at the end of it. But splicing in genes from a different species to achieve a goal just doesn't sit right.

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    Gabby Ghoul
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    In the USA the FDA has requirements that must be met in order to claim your product is organic. Among these rules are prohibitions on genetic engineering, ionizing radiation, and certain chemical fertilizers and pesticides, including sewage sludge.

    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    The word "organic" is regulated; the word "natural" is not. In the US, anyway.

    Nel Cameron
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not true in Canada either. It can take years and years of air and soil testing to have a farm designated organic. My BILs cherry farm. It took almost 8 years.

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    #49

    Castorium is from a beaver's b******e, and it is used to make artificial raspberry flavor. (ETA) It can also used for strawberry and vanilla

    Alarming-Tradition40 Report

    Bookworm
    Community Member
    Premium
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It isn't, technically, the beaver's b******e. It's the beaver's scent gland which is located near the beaver's b******e. If anyone's ever had a dog that needed its a**l glands expressed at the vet - same thing. No less gross, though.

    Tim Gehrke
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    My first thought is, what the heck was the first guy thay got a beavers bu*****e gland, expressed it and thought, "I'm gonna make this into fake raspberry flavoring, actually doing?!?

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    PFD
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Iirc it's not used that much any more - not for any ethical reasons or anything, it's just expensive compared to newer alternatives.

    majandess
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Right?! How many beavers would it take to make enough castoreum to enhance the flavor all the LaCroix out there? It is way cheaper to get it from raspberries and other fruits. Castoreum is mostly used in perfumery.

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    Madster
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I'd like to know whom discovered this first, and frankly, how.

    Benita Valdez
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oh that's an easy one. "$20 if you lick the beavers butt carl" "hold ma beer Bo and you best pay up"

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    Carol Brady
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Not true. Castorium is too expensive.

    StrangeOne
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    If you've eaten artificially flavoured vanilla anything, it's castorium. I also think it's a perverted, sadistic practice. Why violate a beaver when there's actual vanilla beans?

    Conor Crumley
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Most artificial flavors are made from petroleum or wood pulp. Yes beaver glands have the same chemicals but there are simply not enough beavers to meet the demand. Have you ever seen a high intensity beaver farm?

    Diolla
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Oh come on. Where are the beaver farms then? I mean the castorium part is true but artificial flavours come from chemical factories these days. Beavers are expensive if not illegal tu use for this.

    Alecto76
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    is it a B U T T H O LE ? Come on, some censoring makes sense. Other times I makes me confused.

    Gypsy Lee
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Scent gland, not bhole. But the bigger issue here is who thought they should taste that in the first place?

    Patrick Worley
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Lips and eyelids, a**s and sphincter, hotdogs are made from everything but the OINK.

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    #50

    Every packaged and processed item you purchase is actively being worked on to be made cheaper, less nutritious or less flavorful. It’s the curse of “continuous improvement”. All it’s doing is making what once was a decent quality food item way worse for you and more expensive.

    AdvancedGentleman Report

    PFD
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    This is stupid. Manufacturers do try to make products cheaper to produce, yes, but no one is "actively" working to make foods less nutritious and flavourful (except in edge cases perhaps such as making some strongly flavoured products milder to appeal to a wither consumer base). Where that happens, it's a side-effect of trying to achieve product efficiencies. Which leaves us with the claim that making a product cheaper makes it more expensive. Which is nonsense.

    Libstak
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    It may not be intentional but measuring, rationing and stretching all the flavours to cut costs will have that result and constantly trying to produce more from less is a constant pressure.

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    David Paterson
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    For fresh fruit and vegetables even more so. The thrust of continuous improvement for fruit and vegetables is almost always increased shelf life. At the expense of flavour and to a lesser extent nutrition.

    Becky Samuel
    Community Member
    1 year ago (edited) Created by potrace 1.15, written by Peter Selinger 2001-2017

    Really? Because there are a lot of producers working very hard to bring more flavourful varieties to market. Yes, if you want a kilo of carrots for 39p then they're not going to be the tastiest thing in the world, but what can you expect when you're paying less by weight than you would pay for literal water?

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    NoNicknamePanda
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Yep - it's due to GREED. The more fake stuff is added, the more money is saved.

    Sandra Wosk
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    I totally agree.. Most today would not know the difference between excellent quality and shoddy quality... that is except us baby boomers. We grew up with the "good stuff" and not the cheap imitation they sell today.. Not much tastes good these days... Everything from vegetables to canned goods has been changed to make it cheaper to make so the companies can get more money..

    JP Purves
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    Also don't fall for the no GMO b.s. Every fruit and vegetable consumed has been GMO'd continuously for centuries. Corn used to look like wheat and watermelons were more like gourds a millennium ago.

    Matthew Zornig
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    How on earth are you measuring "flavorful"?

    celeste hall
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    They actively try to make it "ultra potable", their words usually with addition of fat salt and sugar, all thing we are genetically predisposed to desire. Thank big tobacco, they bough Kraft and some of the other bag names in the late 70's early 80's. If it is or is not nutritious no big deal to them as long as we would cross a swollen river to buy some.

    Dim T
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    What nonsense. Yes foods sometimes get less of some quality when another quality is more of a priority If they wanna make apples be bigger and that means they are less flavourful that's a thing that happens Likewise if the priority is to make apples that are more flavourful and that means they are smaller that's also a thing that happens Ppl are generally working to make foods as cheap and flavourful and nutritious as possible, because that's what ppl generally want If one is in conflict with another it might suffer, if a product being more flavourful means it needs to be less nutritious that happens yes, but no one goes out of their way to make food less nutritious or less flabrouful for no reason

    Deb Dedon
    Community Member
    1 year ago Created by potrace 1.15, written by Peter Selinger 2001-2017

    That's why some of us buy cook books and raw ingredients.

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