Wednesday, March 12th, 2014

Making The Grade

"Different cuisines encounter different problems. Many Asian restaurants cook enormous batches of rice, which sit around too long for the department’s liking. LGC recommends they cook rice in smaller batches, to better regulate its temperature. Elizabeth Meltz, Mario Batali’s food safety overseer, told the New York Times that she has dealt with inspectors who seemed unfamiliar with kimchi, which is literally spoiled cabbage but safe to eat. Raw fish is an issue in Japanese restaurants, as is glove wearing, or the lack thereof. Many chefs refuse to wear them, though they are required to, because the latex taste gets into the fish and it’s hard to do fine knife work in gloves."
—This piece on how different communities have different issues with the city's restaurant grading system is worth a read.


3 Comments / Post A Comment

If only for the Quackdown pun.

oldtaku (#9,009)

Fermented isn't spoiled! You wouldn't call beer spoiled barley or pickles spoiled cucumbers. Well, most of you wouldn't. Natto, well that's handwavey.

Bobby Womack (#4,074)

Rice is to blame for the worst stomach bug I ever had. Letting rice cool and reheating it makes it very welcoming to some nasty bacteria, and I don't blame inspectors for dinging restaurants on that point.

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