ALJACOBSLADDER.COM 

THE FOOD COURT

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This Is About Health, Good Food And Truth 

NOTE:  I AM NOT A FAN OF FAST FOOD NOR CHINESE BUFFETS

The fast food lifestyle creates bad food from top-heavy Corporations, Corporate Guano ( False advertising) , or processed food so laden with chemistry and synthetics, fewer decent eateries, due to COVID,  created this section.  Simple dishes,  your palate, your life, your health, the essentials, the tools, and the confidence to help you live longer can be found here.   All of the information is verified and validated.   

The buffets are not what they appear to be, sub-quality food, food extended for days, mixed food called marrying and as you read on you will learn a few things to look out for.   Read — Confessions of a Chinese Buffet Owner. 

"Food is part of survival in these times —  and smart cooking is all about food and love” —  if my commentary and truth bother you, just have your funeral director contact me so I can send flowers — and please leave —  

REALITY —  In these tough times with COVID-19 returning, Monkey Pox,  now Polio is back,  the Flu Season, Global Warming,  Ebola reared it’s ugly head in Uganda and not treatable and the Republicans fricking failures in caring about whether we live or die, food becomes even more important for reasons of sustenance, personal health and flat outright survival during inflation and recession.

This section of my website is about my thoughts about food today, corruption by the corporations who synthesize, create, manufacture, lab rat new foods and cooking tastes/trends with the tips, tools, easy recipes and tricks of the trade to make some of your attempts at cooking more professionally rich, safe, appealing and fun, with the real thing. 

The corporate CEO making millions of dollars per year only understands the bottom line.  If you eat fast food or most TV dinners that have been created, manipulated, treated with chemistry, and is not a life extender — It will kill you quicker— 

DISCLAIMER  AND PULLING NO PUNCHES  —  The image on the left signifies that after extensive courtesy breaks and overlooking bad processes after a long period of time due to, management failures, foo-pahs,  F-ups and trials because of Inflation and COVID, personnel losses, higher food costs, bad food contamination, underpaid help leaving —  We will not eat or go back to these locations —  

We have deemed the businesses that are tagged are not fit to serve food due to the standards we have set and with generous  allowances and understanding   I cannot cover them no more.

If their operation sucks, I will tell you. I have never taken a free meal or favors from any of the places I drop into.   Most don’t even know who I am.   We will not ever recommend them for anything other than bankrupsty.   I do a place three times, like baseball screw up three strikes and you are out.

 If you eat there after my crew,  parallel TV reporters, Kitchen  Inspectors of  the Agriculture Department or enough customers mention their name as selling garbage, and you pay them for what you get, I appreciate your opinion.  But unless you are trained to look for things, you are not qualified.  There are websites mentioned here you can check the background of any of these establishments.

THE LIARS OF THE FOOD INDUSTRY  — ARE AS BAD AS OUR POLITICIANS

CORPORATE GUANO — POOR MANAGEMENT — UNDERSTAFFED

1️⃣   Those who suffer from extreme obesity, no sense in reading this, you already failed, your problem is mental and  requires professional help.  If you are locked into fast food, get with professional help —  Both your taste,  and intelligence buds are dead, change your habits, plenty of help out there.  Stress , work, family life all contribute to eating yourself to an early grave.

2️⃣   If you are accustomed to eating synthetic crap, stop now — fast food packed with salt and sugar  from places that sell  junk food for a profit are not your friend.  Many we walked out of because they were unclean.  The filthiest unacceptable place to eat was Popeyes Chicken  on Ulmerton Road and Starkey in Largo.  Followed  by Mickey Dee on East Bay. and the Wendy’s next door.

3️⃣   They survived the  CORPO GUANO big names had reserves of cash and survived COVID but their food is worse now — some really bad — We went to the three biggest and almost threw the food back at the counter help — with the compelling remark —  Was that food you just served me?                

4️⃣   We are being screwed by the big Corporations — JBS — CARGILL — TYSON — NATIONAL BEEF PACKING  — who pay thousand of dollars to politicians and political parties just like the NRA for protection. 

5️⃣   There is Better meat from Kosher Cows In Hebrew National Hotdogs as they do not use anything aft of the rib cage;  It is part of the religious law known as Kashruth and  presents the best meat of the animal — the ass end and connected parts go for hamburgers at McDonalds and Steak and Shake —  “ Ass's to Ass's,  I guess"

6️⃣   New tools and gizmos and celebrity chefs —    It’s also about truth, if you can’t handle truth and live or die by TV jerks you never heard about demonstrating some new Chinese cooker, some new intriguing combination of the same old burger items and you believe it will make you a great sandwich or a kitchen item that will make you a master chef, go for it.  After forty years you can still buy a Chop-O-matic, never clean it well and contaminate the next thing you put in it.

7️⃣  Every day on TV, the Burger King schmuck idiot moron brand KING invents a new burger by changing the rotation of their cheap patties, the thin slice of synthetic whey cheese, the cheap quality pressed bacon, a meager pickle, some secret sauce thats not a secret and what you see on TV is not what you get — thus I add one other insult — you are a sucker — or as we say in the “ Chosen Language Of Gods Children - A SCHMUCK”  — 

8️⃣  And if you wish, please leave here, annoyed at me for telling the truth.  I won’t miss you,  I hate funerals.   I will tell you all is not well in the food business.  I have no patience for fools — I give plenty of myself in trying to help but If you are a TV dinner aficionado you need psychiatric care and a nourishment specialist.  400-500 calories in a TV dinner with all synthetic sh*t and a ton of salt will send you to the ER.
A breathing healthy human being requires 2000-2300 calories a day —  That about four of five TV dinners but the cheaper stuff in TV dinners requires a ton of salt ( sodium and other chemistry synthetic for flavor) and sooner or later you meet your cardiologist and your funeral director.

9️⃣   ASAP or is it you are A-SAP and will find out eventually food without vitamin and mineral merit creates brains without memory —  called  DEMENTIA —  I am a care-giver — I have seen the results of poor eating development in children, literally addicted to Kraft Mac and Cheese and undeveloped.  Same for seniors who get age related laziness and literally kill themselves with poor food choice's like TV dinners —  and pre-packaged meats — 

BREAKING NEWS FOR FLORIDA RESIDENTS

—  THREE BURGER RESTAURANTS (FAST FOOD) —
—  WE WILL NOT RETURN TO — DISGUSTING — 

It's October,  the annual before the Canadian Winter Visitors arrive checking the contestants for  " Whose Got the Worst Fast Foot Week”.  It’s where I sacrifice my internal organs and check out the favorites and it was a disaster.   Some of the dirtiest, filthiest, horrible fast food, so bad I didn’t take pictures. I don’t have to. I have plenty.

The three biggest chains Popeyes is also owned by Burger Barf  and McDonalds were so fricking bad, I am done with them,  they have both been removed from any of the recommendations  — They,  year by year,  I do not how people can eat this Sh*t.   The stuff was so bad, I did not bother to bring out my camera or phone.

Pardon my French — I’m still waiting for a Burger King Whopper served to me thats hot, not warmed over, its about five years  now, or a Popeyes Chicken that had enough oil slopping in it for my cars oil change, or a retched looking Mickee-D chicken sandwich that looked and tasted dead with nothing on the bun.

👺  ALERT — DEATH OF VIBRIO PATIENT —  🦪  The Florida Department of Health in Escambia County (EAST COAST) is investigating a death related to a Vibrio vulnificus infection.   Public health officials did not release any other information about the death.  ( Not wishing to start a panic) 

They did not say where the patients lived or the patient’s ages.  The officials are urging residents to take precautions against infection and illness by avoiding eating raw or undercooked oysters and other shellfish or exposing open wounds to seawater and estuarine water. 

Vibrio vulnificus is a bacterium that usually lives in warm, brackish seawater. These bacteria typically grow faster during warmer months. People with open wounds, cuts, or scratches can be exposed to Vibrio vulnificus through direct contact with seawater or estuarine water. 

Also, Vibrio vulnificus can cause disease in those who eat raw or undercooked oysters and shellfish. Vibrio vulnificus has potential to cause severe illness or death. Nice to know —  Forget 165 degrees - Don’t eat them.

👺  FROM POISONED PARTY TO TOXIC TOAST: HOW TO GET NERVE 

POISON OUT OF YOUR FOOD

Sidney Ross Singer  —  Delicious food should be something you “die for” not something you die from.   There are two sources of poison in your food. One is from the food itself. The other is from the way it is prepared. Even organic food can be poisonous if prepared the wrong way. And overcooking food can literally make you sick.

Many foods can be eaten raw, but others require cooking. You can’t have bread, cake, chips, and fried potatoes without cooking. So what’s wrong with overcooking?

It’s easy to forget that cooking is a chemical process.  A recipe book is really a chemical procedure manual. Cooking can breakdown food to make it easier to digest, and it can also creates new chemical compounds that were not in the original food product, depending on the food ingredients, cooking temperature, and time cooked. 

Boiling and steaming food at 212 degrees F does not seem to cause any bad chemicals in the process. But bake, fry, roast, and in any other way heat certain foods above 248 degrees F, and poisons begin to form in carbohydrate products. Normal baking temperatures are much higher than this. And processed foods are often heated to higher temperatures during processing.

All grain products, even healthy whole grains, start to form acrylamide when cooked at normal baking, frying, and toasting temperatures. That’s very bad, since acrylamide is a powerful nerve poison, or neurotoxin. What nutritionists tout as “healthy grains” are poisonous if baked or toasted.

The Database of Hazardous Material states this about acrylamide:   Health Hazard —  Classified as very toxic…It is a cumulative neurotoxin and repeated exposure to small amounts may cause serious injury to the nervous system. The neurological effects may be delayed. The symptoms of acrylamide toxicity are consistent with mid-brain lesions and blocked transport along both motor and sensory axons. Individuals with nervous system diseases should not be exposed to acrylamide. (EPA, 1998) 

This means that bread, breakfast cereal, cake, cookies, crackers, chips, and all the crunchy, toasted stuff most people love to eat, contain acrylamide. And it also is formed by roasting grains, like coffee and grain-based coffee substitutes. Strangely, due to the way they are processed, California-style black olives, both out of the can and especially after they are cooked, like on a pizza, are very high in acrylamide.

If you are healthy overall, then you can probably withstand food-borne acrylamide in low levels for many years before it possibly catches up with you in old age. Many older people feel numb and tingly feet and hands, a known effect of acrylamide poisoning. Could a lifetime of acrylamide be a cause, or could it be making the cause worse?

What if you already have a nerve problem? You may have Long-COVID, a growing health crisis associated with neurological problems that stem from a COVID-19 infection. According to the CDC, the neurological symptoms of Long-COVID neuropathy include heart palpitations, difficulty thinking or concentrating (sometimes referred to as “brain fog”), headache, sleep problems, lightheadedness, paresthesias (or pins-and-needles feelings), change in smell or taste, and depression or anxiety. There is now speculation that this neuropathy could also lead to dementia.

If you have these problems, then you may be much more sensitive to acrylamide at low doses in your food. It is known that people with nerve problems should avoid nerve poisons. Everyone really should.

Here are some tips to reduce acrylamide in your food:

1. Eat foods raw, if possible. If cooking, only boil or steam. 
2. Avoid drinks from roasted grains, including coffee and coffee-substitutes. Try tea instead.
3. Make sure you have a balanced diet including fresh fruits, vegetables, and healthy grains that are boiled or steamed only.
4. If you do choose to eat toast or a baked product, remember that the darker the crust the higher the acrylamide. Removing the crust of bread and eating the soft interior is better.  
5. Avoid black olives. Green olives are okay.
6. Tobacco also contains acrylamide, so this is another reason to avoid smoking and second-hand smoke. 
7. Acrylamide is also in cosmetics and creams, and in anything that has polyacrylamide, which breaks down into acrylamide. So even if you lower your food exposure, you need to look at acrylamide sources in other products in your life. It’s in more products than you think.

👺  ROMAINE-WENDY’S — LINKED TO MULTI-STATE E. COLI OUTBREAK — AGAIN

August 19, 2022 —  September — showed in other states — Wendy’s is once again removing romaine lettuce from its sandwiches in some of its restaurants because it has been linked to a multi-state outbreak of infections caused by E. coli.  The CDC reported this afternoon that 37 people are now confirmed sick, up from 29 on Tuesday this week. 

As usual, there is a possibility of many other states, since the bad stuff is coming from one source.  This is about the third or fourth time Wendy’s in competition  with Chipotle's to put people in the hospital.  Their veggie's are bad coming in from vendors, not being cleaned properly when received,  or poor handling, poor  training, or techniques in their stores and brain dead management.  Romaine and any kind of sprout should be avoided.

Of 26 people interviewed so far by public health investigators, 22 of them said they ate sandwiches from different Wendy’s restaurants in the week before becoming sick.   The restaurant chain uses a different type of romaine lettuce for salads. The Food and Drug Administration reports that the romaine lettuce used on Wendy’s burgers is a romaine and iceberg lettuce hybrid that is smaller than regular romaine heads.  Obviously it can put you in the hospital --

👺 YOU’RE A FAN OF PACKAGED FOOD —“  WE CALL IT TV DINNER SYNDROME"

TV dinners can kill you —  They not only have sub-nutrition, you need 2000 - 2300 calories a day and four TV dinners at 350-400 calories just doesn’t cut it.  They have enough sodium to do a follow-up heart attack.

Most processed food is chock-full of sodium, which isn’t just bad for your heart—it can also lead to kidney problems.   When you’re showing signs you eat too much salt, your body needs to flush the sodium out when you pee, and it takes calcium with it.  In turn, having too much calcium in your urine increases your risk for kidney stones, says James Simon, MD, nephrologist with Cleveland Clinic. 

👉🏼— THE REAL DEAL IN CHEFS —  

—  BOBBY FLAY  — ANDREW ZIMMERN  — GUY FIERI  —  ANTHONY BORDAIN — 

CHEF JOSE ANDRES

THE PAST — vs— TODAY —   When I started in college I had to also work. College credits were eight dollars a point.  I went into the restaurant and food business because,  the hours fit,  I got to go to school,  and got to eat regularly,  which beat starving,  as my school hours and becoming a line cook differed.  Cooking  made it affordable,  I worked for my school tuition, my belly and my car.  

My higher education went from eight dollars a credit and today undergraduate 620 dollars per credit for a City School.  That meant prepping lots of food a day.  I worked, no student loans,  things were cheaper then, though I am basically self taught. Watch under the tutelage of a good cook, keep your mouth shut and learn —  

On one job I was graveyard closing nights, after class in a restaurant in Brooklyn —  The store was on the edge of the Campus city and was the Mecca of strange food, heartburn and diversity for the night students. They will eat some really strange concoctions.  I  became the night manager — more  like a mad scientist.  

I was exploring the great gift of ethnic diversity and the world is real composed of meat,  fish, poultry and pork seasoned by whatever is found locally in peppers, plants, flours and seeds.  My staff of non-english speaking kitchen helpers were my test cases.  

I had some great guys to work with,  mostly communicating with looks and hand signals.  Thats why I related so much with Anthony Bordain, he was quite a unique individual.  You learn quick, that good places to eat have good teams.   And he talked a lot about the people he worked with, showing love and pride for their loyalty and culture.

POLITICIANS,  THEOLOGIANS, CHEFS IN THE SAME BOAT — How ?

It was an epiphany for me later on in life to appreciate home cooking and not the trends of today by everything being pre-processed and in a can.  “ Just open a can of crap and serve it"  to the customer.  If more people went backstage and learned, they will change their ways.

Now you know my motivation to write truth about Politicians, TV Theologians and Food Gurus —  
Two rules persist in all the topics on this site —  1— Follow the money  2- They all lie and are corrupt— 
Corruption comes in many ways:

🔘  The Politicians promise lies, they never deliver,  but you are the fool if you believe them.

🔘  The Theologians steal your tithe and money and promise you heaven, — 
🔘  The Food Corpo Guanos process bad into worse  and some places to eat should have been closed a long time ago, because their food can kill.
🔘  Today we have fake commercials, phony pricing on pots pans and accessories, HSN, fake chefs, their shills,  the gal who stands there licking her chops out loud, having a verbal orgasim only heard in porno films, super coated pans in the new color of the week because the last version of this piece of crap only lasted three months,  just as big a lie as with politicians.
🔘  And the acolytes in the audience filled with professional cheer leaders ( smiles and good teeth help) folks are there because they know they are getting a free product for their time and will be on TV.  
🔘  Simple they all tend to lie a lot, greedy, scammers, that makes them simpatico! They have lots in common.  it’s all about profit and endorsement percentages.  You are not buying ther product , you are buying their soul.  Not from in some cases the GOD you wanted.  
🔘  Truth is sometimes a hidden ingredient and just may not be the real thing.   All these TV chefs endorse products for money.  I know their studio kitchens feature their stuff for sale.    I have been backstage in their restaurants and none of stuff is there.
🔘  Most of them never used any of the crap sold on TV before they made their deals when they were a working cook, most never made chef,  just cook  regardless of what they tell you.

👉🏼    TOUTS - FAKES FAKIRS - AND SHILLS - We call them The Endorsers

CORPORATE GUANO   (CG)  —  MY FAVORITE TERM —  

Represents processed or created food with chemicals and only GOD knows what else bean counters and chemist used as fillers, for example the KRAFT MAC AND CHEESE,  

Kraft made news with this announcement: Beginning next year, its macaroni and cheese will no longer contain artificial preservatives or colors.  One of the favorite foods of American kids will more closely resemble something that actually comes from the earth, instead of something scientists concocted in a lab.

Maybe Kraft is making this move because it’s losing market share to organic products — although the company still sells half-a-billion dollars worth of the stuff annually.  As it turns out, the famous nuclear-orange color of Kraft’s mac and cheese can be obtained from natural ingredients like turmeric, annatto, and paprika — instead of artificial food dye.  Its nutritional problem comes from the other ingredients: the macaroni, and the cheese.

With or without preservatives, Kraft’s mac and cheese is just refined carbs coated in a dairy-based sauce, which may or may not qualify as cheese.  Singling out Kraft isn’t fair. A large number of foods in any grocery store are made from refined wheat flour.

What does that mean? To understand it, consider the three main parts of a grain of wheat: the bran, the germ, and the endosperm. The bran and the germ are where the nutrition is: fiber, vitamins, minerals, and antioxidants.

The endosperm is mostly just carbs. It’s also what we make most flour out of. It’s where white bread comes from. And macaroni.  In effect, we take the two most nutritious parts out of the wheat and then eat the rest. By contrast, whole wheat products include — you guessed it — the whole wheat grain, with all the nutrients.

Then there’s the cheese, if you can call it that.  Cheese is typically made from a combination of milk and/or cream with cultures and a curdling agent. Milk contains two types of proteins — whey and casein. When you make cheese, you want the casein to trap the fat in the solid cheese. The whey drains off as a watery liquid.

So what’s in Kraft Mac & Cheese? Whey, milk fat, and milk protein concentrate.  Well, at least the milk fat’s supposed to be there.  Where’s the casein? It’s hidden in the milk protein concentrate. That mysterious substance is essentially a cheap imported product made by filtering out the liquid and most of the nutritious minerals from milk, leaving behind a powder that’s mostly protein.

Thus, Kraft’s recipe for “cheese” makes for a cheap product that’s high in protein (nine grams per serving), low in fat (three grams per serving), and less healthy than actual cheese.

So even if its neon orange shines a little less bright, it’s still junk.

You fed your kids garbage because you were overworked, tired, from work  and  lazy —  It took years for the scientists who were screaming that crap was no good for kids and that it was a bad, super bad combo to feed kids during growth years.   But you never paid attention.  I know of one case directly related to this problem of food addition in children.  Bet you never heard that!   It took ten years and a multitude of women who knew what Whey was and the dies used in Kraft  Orange 36 

As kids grow please read my articles on Autism, and those who claim they are authorities on avoiding vaccinations.  And food was never an attempt by the authorities to see if it good food had an hand in autism.  It doesn’t — 

Food has and is sixty percent of our populations overweight problem.  In computers the expression is “ Junk in, Junk out”.   When it come to food —  “ Junk In, and it stays there”.   Fat and sugar do taste good, adding salt is a heart attack looking for a statement  — Keep reading if you think being obese is healthy,  seek professional help, otherwise serious enough try a heart attack, clogged arteries, stroke, diabetes, and worse dementia.

Lodge Manufacturing Company is an American manufacturer of cast iron cookware based in South Pittsburg, Tennessee. Founded in 1896 by Joseph Lodge, Lodge Manufacturing is one of America's oldest cookware companies in continuous operation. It is still owned and managed by the descendants of the Lodge family. 

PROS ENDORSE PRODUCTS AND GET PAID WELL — OLDER IS STILL BETTER — 
🔘  You don’t see the pros using any of the TV  stuff for their excellent  recipes.  My guest saw me using a cast iron frying skillet made by Lodge.  Looking further in my kitchen I showed her I have more Lodge products, two cast iron skillets, a flat cast iron,  a cast iron Dutch Oven,  all by Lodge,  when you take the time to cook in Lodge hardware, you will become a better cook, and you will taste the difference — the are from the 

🔘  I use and will last a lifetime, good quality pots and pans — Five Stainless heavy commercial pots, stock, spaghetti, and soups, and frying pans by Tramontina Pro, and one 14-inch  Al-CLAD.   The only non-stick pan I have is an 8-inch Tramontina PRO  for two eggs in the morning,  if I’m in a hurry or when I have a guest and got to get the eggs out on time when one wants scrambled, one over easy etc —   

🔘  All the bullsh*t in the industry is Aluminum, cheap easily formed and made, cheap finisheng and in colors. I know a lot of people who have beautiful kitchens and can’t boil water, but their place is colorful.

🔘  Foods sticks because you did not provide a base of high temp butter or oil in the right amount and you did not monitor temperature settings on that aluminum crap you bought.  All can be used on my Bruton Induction Burners because they are all solid or stainless steel — except the little PRO Tramontina.

🔘  Very little aluminum if any in this house, old school —  Working and manufacturing with Aluminum is cheaper than other metals because it is soft, light and conducts fairly well.  But they don’t last and scratch and you get it in the food.   People are also not aware, that aluminum and foil should not be used with certain foods as it leaches if baked in ovens.  Bad move —  

Mom Picked It Out Sixty Years Ago —  

🔘  The  Lodge skillet I mentioned was purchased by my mother in the very early nineteen sixties possibly late fifties earlier, and works still as good as new  — 65 plus years later.  The new one I have is identical, a gift.  You cannot tell them apart —  They do not wear out and easily restored to new if you find one for five bucks at a garage sale, grab it.  Even if rusted, the web is loaded with ways to make the LODGE new and re-season it.

🔘  So timing, ingredients, preparation, knowledge, utensils that work and someone willing to learn makes for good food and smarter eating.  We have many cooking shows, you don’t need to go to culinary school, you need to open your mind.  

🔘  And stop believing bullsh*t on TV and here the simple reason, some of this junk if you saw it in the store, you would realize it’s junk and would not buy it - “ Junk”  is the Chinese word for boat that sinks rapidly and so do half  their products — and a lot of ferries sink in the Orient,  China especially.  

Different World Today —   

🔘  Technology has been upgraded, science is evident, tools are the same, chefs knives are still 8 to 12 inches, little in hand tools like manual mandolins and peelers have not changed and mandolins are still the most dangerous tool in the kitchen besides the fryer, stoves, microwaves and flat-tops which are gas fired, plus we have pressure cookers, microwaves, and now we have blasters and chillers that chill. 

🔘  Some better, working conditions somewhat improved and distribution is more stabilized.  The biggest change is food, now pre-processed, with some not all being good,  the other side is  adding life to something quite dead — bad and thats why I made this website.  Not fresh on site, pre-cooked so it’s fast.  

🔘  Obesity  —   in this country is so high they report it in percentages and the results recorded are scary.   In the United States, 36.5 percent of adults are obese.   Another 32.5 percent of American adults are overweight. In all, more than two-thirds of adults in the United States are overweight or obese.

🔘  We are being served Corporate Food made to a standard to sell and the bottom line is the most important factor.     McDonalds Corporate Trash Heap  —   The frikken idiot clown made a profound statement!  “ They were going to use fresh [unfrozen] meat” . 

🔘  What a frikken unique concept and improvement, “ FRESH MEAT" and what a change from the  “Un-fresh meat”   that's been lost in a cooler for three months served for the past thirty-five years  — No apology for their corporate crap.  It’s not food quality.  Put lipstick on a pig and it is still a pig.  Put a quarter pounder on a scale and it’s a quarter pounder uncooked.   Their fries for years used basically lard fats for the taste,  now they use synthetic beef favoring on the fries for taste. 

🔘  They were buying the cheapest meats and produce they could put on a bun.  Outstanding,  and with great publicity and sales, the President of Mickey Dee could make millions a year, while his workers starve at minimum wage, and the food is one step over garbage.   How much you ask?  Read on, we do not hold back. 

🔘  THE CLOWNS DADDY WAS A PERVERT  —  The President of McDonalds should have spent time in the kitchen instead of soliciting  some hanky-panky,  sexual abuse , taking porn picture of the female staff  possibly underage (21) because they kept it pretty quiet because it might have been under age, he was fired and went to collect 109 million dollars severance pay, but lost in court — The whole story on the Burger Wars page— 

BLESS DISNEY FOR RATATOUILLE

RATATOUILLE is a 2007 American computer-animated comedy film produced by Pixar and released by Walt Disney Pictures. It was co-written and directed by Brad Bird.  The title refers to a French dish, “ Ratatouille", which is served at the end of the film and is also a play on words about the species of the main character. 

The film stars the voices of Patton Oswalt as Remy, an anthropomorphic rat who is interested in cooking;  Lou Romano, Ian Holm, Janeane Garofalo, Peter O’Toole, Brian Dennehy, Peter Sohn, and Brad Garrett… 

The plot follows a rat named Remy, who dreams of becoming a chef and tries to achieve his goal by forming an alliance with the Parisian restaurant’s busboy.

THE DIRECTOR

In 2005, Bird was approached to direct the film. Bird and some of the film’s crew members also visited Paris for inspiration. 

To create the food animation used in the film, the crew consulted chefs from both France and the United States.   

I adopted Remy, a resident of Paris as my Kitchen Mascot…he sits on my shelf supervising all I can do…and has quite a sophisticated palate. He would love to become a chef so he can create and enjoy culinary masterpieces to his heart’s delight.   The only problem is, Remy is a rat. When he winds up in the sewer beneath one of Paris’ finest restaurants, the rodent gourmet finds himself ideally placed to realize his dream.

I make anyone I coach watch this Disney movie about the passion, the chef must have to be creative and not a corporate zog.  It is a movie that kids should see because it teaches them that success comes from passion, pride and perseverance.
A great work from the crew at Disney — 

😇  Food Should Be Cooked Properly, Fresh, Safe, And Appealing  —  

🔘  Ok, we have had few good laughs hopefully, and now we get a bit serious and the food they serve you, you buy for your home and with the same tenacity I go after politicians I do the same for the food industry.  

🔘  I have been threatened, thrown out and chastised for simply telling the truth.  In the end they regretted it.  COVID-19 closed many places that did not survive because of a lack of take out or following  —  or their food simply sucked and COVID was the death blow.

🔘  Places to eat fall in categories, I maintain the competition on an equal basis because I have been in small home grown family stores that serve better food for the same money the chains do.   I go after both if the foods bad.

🔘  Some think I’m a little harsh on these corporate places or buffets but if you saw and knew what I know about and why people get sick, eating out,  you would, question, see,  and observe, you would not eat there.  

🔘  Just because they enjoyed their meal there, probably salted to death,  you don’t see germs, mold, aged products, lower quality type two, closeouts,  and overly exposed food not to temperature.  The mishandling, exposure to lots of bad things like Salmonella, Listeria, and the other seven categories of food poisoning — Also training , I have seen food dropped and rinsed , back on th grill and served.

🔘  I do carry a thermal testing device to see if food on table s and buffets is properly cold or hot.   Critical now as a little spore unseen, and we have lost one million of your friends…  in the United States and Six Plus Millions in the world, its not over yet…  Restaurants and bars are places where contagion exists, you just can't see it —  Keep reading and go to THE FOOD INDUSTRY TODAY 

🔘  If you can’t comprehend what I am saying, a little spore that came out of China just as many other did spread through the world and killed six million people — It was called COVID -19 - China has open air, live animal shopping markets where you buy a chicken, they slaughter it, and put in a bag.  All kinds of animals but alive in cages and cross contamination, the bats and insects get to them and the it can spread to humans.   

GO TO PANDEMIC THREATS AND SCIENCE

🔘  There is little difference in these three categories   Political, Theology and Food — And with food,  I love open kitchens, I hate the places that cook in back rooms that you don’t get to see, and adding bad habits in the kitchen just adds to the possibility of illness, not wellness.  And possibly the techniques and bad habits you wouldn’t want to know about.

🔘  Like some politicians who I also hate  —  Just about every day we see on the TV or in the news an article on Listeria, Salmonella, the new Campylobacter  and a hundred other bugs or viruses in our foods, at the same time  a Politician caught stealing, and a religious type who is a pervert,  pedophilliac, or some other church scandal. 

🔘  Another point I have to make is that some stores are better run than others. I am merely trying to make you more cognizant of your surroundings and what you eat.   Places visited on this list might have the date and time I visited when I remember to put it in my recorder.   And I check a place three times before I clobber it with accolades of pleasure or criticism.  Covid forced me to do a complete makeover since things have changed  mostly worse now.

🔘  Seal the bags in grocery stores.  Sam’ s Club in particular leave all their produce open in plastic bags and those who came here from abroad feel the need to take the bags apart and pick each individual piece of fruit by trying it first and not wearing gloves.  

Those were like the open air markets with live animals in Hunan, China and killed millions connected with COVID-19.  Many from the other side of the world rarely use utensils and dip or eat with their fingers in communal style.  I do not know where those fingers have been, nothing more to say.

🔘  If it doesn’t look like you are getting either your money’s worth, or the food isn’t right,  COMPLAIN and MAKE IT LOUD!   REALLY LOUD!   Sometimes loud enough for the next table to hear.   Bring it back to the counter and either demand a refund or replenishment. They should get the message and when they get it often enough, they respond. 

REALITY EATING