LIES OF THE FOOD COURT  



Welcome To My Take On Whats Healthy, Good Food 

Decent Eateries, Simple Dishes, The Essentials, The Tools 


     “ Food Is Part Of Survival,
Cooking Is All About Food And Love"


In these tough times with COVID-19, 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 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. 

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 gizmo around and you believe it will make you a master chef, go for it.  And leave here because you are a fool.

IF IT EXISTS ONLY ON TV IT’S NOT WORTH IT  —  PEOPLE ARE LAZY— Suckers are born all the time and the TV carrier is the magnet that draws them in, because it extols the critical factor many that suffer from laziossis — simply stated ,  most just overworked,  rarely prep or cook in quantity and people looking for the easy way out. 

 I understand and there are those two kinds of chefs on TV, those who show you how to cook and compete and then there are those who show you how to buy products they endorse for commissions.  Here are three examples: 

MARTHA STEWARTS TV SHOW  —   Was just entertainment and money making — The out of sight people did the workups — she just followed the script —  

Her production help could have exceeded the entire staff of the HILTON ATLANTA KITCHEN, the credits at the end of her show for support people were longer than her commercials.   And a football stadium size garden with growers tending full time when she needed something.

2021-2022 — Macy’s just recalled Stewarts endorsed line of Chinese Dutch Ovens, all 962,000 of them for safety concerns. By order of the Consumer Product Safety Commission of the United States, they were chipping away around the rims and blowing off pieces  like shrapnel.

2015 - 2016 all of her endorsed junk same thing happened with her line of Pots and pans whose handle rivets flew off when hot like bullets.  The commission then recalled 125,000 of the ten piece expensive pots and pans sets.

CHEF EMERIL LEGASI —  He used to talk about backstage, his huge production staff.  And now endorses some new tool for hundred of dollars every couple of weeks.  All the same old stuff repackaged from China  and the fourth version of the air cooker with French Doors.  Maybe next week he’ll re-invent the food chopper!   Thats due for an exciting rebirth!

CHEF RACHEL RAY  — Her thirty minute shows were after three hours of shopping, and lots of preparation.  And her Olive Oil was an endorsed  cheap mixed blend, it was not true first Virgin oil.  It was a lie.  Rachel Ray calls her Olive Oil EVO but when the Olive Oil Association DNA tested it was not, like we have said:   It was called cheap sh*t.  Her pots and pans sucked, nice colors but sucked. She puts her name on everything, but she’s funny and many like her.  Most of her products are made to sell not perform.

CHEF WOLFGANG PUCK—  CELEBRITY CHEF —  His celebrity line of Pots and Pans didn’t last that long the first time , the handle were so thin they would bend with a heavy load of food in them, real Chinese Junk sold at Sam’s and other places.


POLITICIANS,  THEOLOGIANS, AND CHEFS  have lots in common.  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.  Most of them never used any of the crap sold on TV before they made their deals.  



SEGWAYS COMMONALITY  —  Politics, Theology and Food —  

  • The food industry can be  just as dirty as the other two.   Or what you see is not what you get or what you thought you got was not what you got.   Or what you got was handled wrong or dangerous.   

  • 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 I got to go to school and got eat regularly,  as my school hours and becoming a line cook differed.  It made it affordable, I worked for my school tuition, my belly and my car.  My higher education was costing eight dollars a credit, and that meant prepping lots of chickens a day.

  • 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 food, heartburn and diversity for the night students. They will eats ome treally strange concoctions.    I went from bussing tables  to serving and then started in the kitchen as a floater, waiter, interpreter, ombudsman and line cook,  and during the summer off , eventually ran the breakfast and lunch, thousands of eggs, soup,  and sandwiches daily later… and graduated to dinner and night school.

  • Thats where I learned how to take a piece of meat and make it into six different dishes — 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 Puerto Rica kitchen helpers were my test cases. 

  • 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  ( Now you know my motivation to write truth about Politicians, TV Theologians and Food Gurus )  Corruption comes in many ways, the politicians lie, the theologians steal and the Food Corpo Guanos process. 

  • 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 ( 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.

  • And no one is spared, if they are a fraud, serving bad food, I report it, if I see unsanitary conditions I report it, and yes a few have threatened me and I welcome it.   My favorite answer when asked , “ How can you tell when you as a food critique are doing your job” ?   I tell them by the amount of hate mail and threats.

  •  I answer them  —  And I cheerfully reply,  I’ll drop in in a month and see if you are doing better, and I will update you.  I have access to locate people,  any where any time,  if you are stupidly inclined and threaten me with harm,  please be very aware,  I have a court badge, please bring your best, and the name of your funeral director.  The Lord, Three Gun Competition, Sniper School, and the 75th RTB are my Shepards, I shall not miss.  

  • After this page we go back to serious insight and honesty which you do not get at many places.  You might not like the truth and facts… so leave now so the other 42,000 readers can continue to learn the truth about food.  Truth is all you will get here.


Corporate Guano   (CG)  —  Represents processed or created food with chemicals and only GOD knows what else bean counters and chemist used as fillers like the KRAFT MAC AND CHEESE,  you fed your kids made from Whey, the part usually thrown away — 

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. 

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 had an hand in autism.  

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.


Thinking Out Loud About Food And Chefs —  There are many good chefs out there but One of my four favorites is Chef Bobby Flay,   the other three,  who also make the music are the Three Caballeros.  


😃  BOBBY FLAY  is  an encyclopedia of cooking and has a TV show where he is challenged by another chef to a cooking runoff.   In twenty to forty-five minutes he and the other chef create dishes you would not believe from ingredients you never thought of or taught to use.  Then they are judged by three other owner/chefs of popular restaurants around the country who can be as critical as a heart attack.   

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Flay wins a lot, not because it is his show, but because of his knowledge of what works.  He owns six restaurants across the country, on three shows, guest on others and is an “ IRON CHEF” and loves competition. 

He literally lives for it and is known for his judicious use of peppers correctly.  Peppers are the most common spice ingredient found throughout the world in differing octanes measured in scovilles.  


Some Older Ideas Are 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, two cast iron skillets, a flat cast iron,  a cast iron Dutch Oven,  all by Lodge, Five Stainless heavy commercial pots and frying pans by Tramontina Pro, and one 14-inch  Al-CLAD. 

Foods sticks because you did not provide a base of high temp butter or oil in the right amount and temperature setting .   

That Lodge skillet I mentioned (1 of 4)  was purchased by my mother in the early nineteen sixties possibly late fifties earlier, and works still as good as new  — 65 plus years later. 

The model hasn’t changed, runs like new. And a deep Lodge is still the best Chicken Fryer on the planet.   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 - “ Junk”  is the Chinese word for boat that sinks rapidly and so do half their products — 

In most cases, cooking food is based on what your mother taught you, and she did it right, but we are lazy and MOM probably works now and doesn’t have the time to make good food.
The problem is her training in some cases is an unhealthy generation away, we have learned a lot but the bad and the corrupt see food for the money, literally creating fake food with chemical and mechanical processing,  or you just didn’t pay attention and too lazy to challenge yourself now.


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. 

Truth  —  Some better, working conditions somewhat improved and distribution is stabilized.  The biggest change is food, now processed, some good, mostly 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.

At McDonalds We Do Beat Our Meat  —  We are being served Corporate Food made to a standard to sell and damn the ingredients and quality, the bottom line is the most important factor.    My favorite target is McDonalds Corporate Trash Heap  — 

The 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.

It’s All About Branding and not food quality.  Put lipstick on a pig and it is still a pig.    But in McDonald land pretty lipstick and fake taste chemicals are what sells.   Their fries for years used basically lard fats for the taste,  now they use synthetic beef favoring on the fries for taste.   When these companies tell you it’s new and improved, it is on their bottom line on their spread sheets.

They Have Been Feeding You Sub-Par For Decades, 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.  Maybe he should have spent time in the kitchen instead of screwing with the help and taking porno pictures.

The Whole Story Is On The Mcdonalds Page — All one hundred nine million dollars worth!



😇 Special Topic  —   The Beginning Of Mankind’s Interest in Food  —   Cooking is as old as time itself and is constantly changing.  We have chronicled the first episodes in the first real development of cooking going back to the caveman and his discovery of fire which meant food could be cooked!   

We also found out about the annual Testicle Cooking Competition in Europe, where every dish is prepared by professional chefs to perfection… Keep reading, we call this two part story,  “ The Discovery of Fire”  followed by “ Modern Day Cavemen, Cooking Balls to the Walls  

  👉🏼JUST CLICK HERE 



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.   


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
….


THE THREE CABALLEROS

 Interest, Uniqueness, Craziness and Class

😇  ANTHONY BORDAIN —  I was and will always be a fan of Anthony Bourdain both as a Chef and as an entertainer in his travels around the world to places and levels of culinary experiences most of us would never see.  

He told it like it is, not what the corporate spinners put on everything in our society today.  Celebrating ten years on his show before his passing, he was a straight shooter and the show has won many awards. He was as comfortable with a burger as he was in the finest of French Restaurants.  If the food was good, he would let you know, and tell you why it was conducive to that area.  He was more than a chef and a host, he was a culinary and an ethnicity educator… he was my mentor and made me think… I believe it was health issues…

😜  ANDREW ZIMMERN —  The other guy Mr. Zimmern is a very skilled worldly diversified chef and quite the entertaining character.  He has a Medical Board certified cast iron-titanium glass lined stomach full of Aqua Regia to digest his sometimes unique appetite in foreign countries.  

When I went abroad I always carried a thermometer 165 or better.

Having traveled myself, liberal with food, and partaken of some local dishes, I’m running about 75-80% OK with some of his choices.  

The other things about 25% are in the bags the airlines have on back of the seats.

The rest forgetabout it, require immediate attention,  and a really good gag and sometimes a convenient flower pot solved the problem.  I’m not that brave. 


😀  GUY FIERO  —  In totally different format, I also like Guy Fiero, a little more off the wall,  and I share my love of the locally owned restaurants with his “ schtick”  which consists of a lot of drive-ins and dives, where I too have found some great eats and great ingenuity in unique genre’s and venues.  

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These smaller places remind me of pre-corporate days and one word… “ uniqueness” not found in day after day corporate guano.  Because in most of theses dives and drive-ins the staff is family or friends and the guy in the kitchen is proud of his work.  It’s nota  job, it’s a passion you do not find in corporate schlock houses.

Some of the chefs and places he visits have some of the most creative techniques and they have fans… Very loyal customers whose comments especially if it’s an ethic dish,  “ Just like my Momma made it”… No higher comment needed…

On TV , all not as legit as they claim.  TV is staged because it takes a production crew, lights preparation scripting and editing.   Guy knows his stuff and his backroom experience is based on knowledge, sometimes he acts quite crazy, crazy as a fox… he’s funny at times, but I love the ideas some of these entrepreneurs in dives come up with.  



REST IN PEACE MY FRIEND


😇 My Mantra - Commentary  —  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 see and observe, you would not eat there.  Just because they enjoyed their meal there, you don’t see germs and mold and overly exposed food not to temperature.


Food Should Be Cooked Properly, Fresh, Safe, And Appealing  —  I do carry a thermal testing device to see if food 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 see it —
  • There is little difference in these three categories…And 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 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. 
  • 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


6/06/2022