Gordon's food inspections - Kitchen Nightmares (2007) Discussion

[–] LPforever49 11 years ago

It's not hard to tell when food is fresh or reheated from frozen

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[–] sandifay62 11 years ago

It isn't for experts or "foodies", but most people that mostly eat mediocre food at home wouldn't know and that's what cheap-assed restaurants are counting on.

The owner from Manga Manga was counting on the general public not knowing and keep paying, but some of the guests knew. Like Ramsay said, most customers won't complain to the owners face. They just stop coming back.

A great cook can make something frozen taste fresh and horrible cook can make fresh food taste frozen. This woman's chefs are horrible because they haven't been trained and were kept from cooking better food.

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[–] PKLarkins 11 years ago

A great cook can make something frozen taste fresh and horrible cook can make fresh food taste frozen.

No, as a matter of fact, they can't. Freezing changes the texture of food in a way that can't be imitated.

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[–] jefgg 10 years ago

It cracks me up when acquaintances rave about a restaurant then it stinks when I go there. I don't consider myself a foodie or anything like that. But I was raised on good food and know how to cook.

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[–] LaraCroftLegacy 9 years ago

I also was raised on good food to and I avoid cool whip fake as whip cream
know how to cook that my two nieces love the homemade lemon pepper chicken strips I made

Lara Croft Himiko! The First Sun Queen! This is Yamatai.

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[–] accoraldivad25 9 years ago

Don't underestimate the taste buds of the average restaurant goer. There is a reason all of these restaurants are empty. People generally know when they're being served crap. Now there are some people who either can't tell or they don't care. The ones who don't care are the ones who frequent fast food restaurants more often than casual or fine dining, (unless the casual dining restaurant is a chain, such as Red Lobster, Chili's, or Olive Garden), and they are expecting to be served crap.

I am not a complete idiot. Some parts are missing.

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[–] scorpion-52 11 years ago

You don't need to be a Michelin chef to know when food is frozen or not(one of the customers in tonight's episode said it was very "obvious" that the food was frozen after Gordon said that nothing on the menu was fresh), if something's piping hot or stone cold in the center, that's a good indication it's been microwaved.

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[–] nutsberryfarm 10 years ago

true.

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[–] bing-57 11 years ago

> I am rather impressed that Gordon tends to know very well, when the food he is being served is raw and these chefs trying to fool him into thinking the food is fresh when it is frozen.

While Ramsay is probably good at telling the difference, remember that his advance team has been at the restaurant for several days and has given him a report of which dishes are fresh and which are frozen and which are microwaved.

When Ramsay complains that something has been frozen and/or nuked, he is never wrong because he already knows whether it is or not.

I mean, think about it. It would destroy his reputation if he called a dish great and then the footage showed that it was frozen and nuked. Or, if Ramsay insisted that he knew that the dish was frozen and it turned out to be fresh. He can't let that happen, so he does some investigation first.

--
What Would Jesus Do For A Klondike Bar (WWJDFAKB)?

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[–] 11 years ago

[deleted]

[–] bing-57 10 years ago

One thing that bothers me a lot is when Gordon finds a freezer or two absolutely stuffed to the gills with frozen food, most of it long ago forgotten. I mean, why do you need 600 frozen chicken breasts from 1988?

--
What Would Jesus Do For A Klondike Bar (WWJDFAKB)?

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[–] falconefans 10 years ago

I would also add the bbq place that served day-old chicken wings while the fresh ones were being stored away to serve the next day. And Gordon pulls out hundreds of wings and spreads them across a table.

And what was that restaurant owned by the caterer? She had months worth of precooked food frozen. And she had the "chef" who was a friend of hers and didn't know how to cook, just reheat.

Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt.

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[–] GraceFromSoCal 10 years ago

And what was that restaurant owned by the caterer? She had months worth of precooked food frozen. And she had the "chef" who was a friend of hers and didn't know how to cook, just reheat.

That was "Mama Rita's" and the 'chef' was Perla.

I've commented before that I do not understand WHY the 'freeze everything' method they were using was okay for catering, but not for the restaurant. Freezer-burned, old, stale, crappy food is freezer-burned, old, stale, crappy food REGARDLESS of where it's served, right? Yet somehow the thinking was that it was okay to serve that crap at catered events and it was considered wonderful, but when served in the restaurant it was awful. Makes no sense.  (It was BECAUSE of Laura's (the owner) success at catering that she was encouraged to open a restaurant--so her catered food was considered very good.)

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[–] falconefans 10 years ago

It's a testament to the low quality of food some people will eat and think is good.

I had a friend who considered pouring milk on cereal or toasting a piece of bread "cooking." There is stuff that comes out of a can or a microwave that i wouldn't considering eating (by choice) but obviously there are thousands of people who buy it and eat it otherwise they'd stop selling it.

I'm not surprised there were a lot of people who thought that her catered stuff was good enough for a restaurant. Most people eating catered food are guests at some affair and not paying for it. But when it came down to it, people were not willing to pay for it when it was served to them.

I'm guessing that when Rita made/froze food for an event, she knew exactly how many meals to prepare and exactly when they'd be needed. There was little guesswork when it came time to judging quantities and the timing of when it was to be served. But with the restaurant she had no idea how many guests would be in the restaurant each day, what time of day would be busy, and what meals they would order. So she probably felt she had to have large quantities of everything ready to go at all times.

Fraaaank. FRANK! Get my jean bin. Susie wants my jeans.
No she doesnt.

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[–] GraceFromSoCal 10 years ago

There is stuff that comes out of a can or a microwave that i wouldn't considering eating (by choice) but obviously there are thousands of people who buy it and eat it otherwise they'd stop selling it.

I know exactly what you mean. Because I've been vegetarian for so long [since 1988], there are certain products I've never even tried. Recently, I saw a variety of Hot Pockets that I could eat, so I bought some. Ugh. They were edible, but that's about it. Yet, apparently, Hot Pockets, as a whole, must be selling quite well.

I'm not surprised there were a lot of people who thought that her catered stuff was good enough for a restaurant. Most people eating catered food are guests at some affair and not paying for it. But when it came down to it, people were not willing to pay for it when it was served to them.

Good point. Very good point, actually.

--

http://www.CaliforniaDreamsPhotography.com

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