I just wonder if everything that Gordon orders is always that bad? He never takes more than a bite of anything of the usually four or five main courses he orders. I know the point is to make the restaurant look bad, but could at least one thing ever be edible? Then by the end of most episodes, the same cooks who were the worst before, are suddenly decent with a whole new menu.
shareMost of it does look like gloppy *beep*
It is not as if he is visiting Applebee's. TGIF, Olive Garden, Outback, etc., and pointing out how bland the food is, or how it sucks compared to a Michelin rated restaurant.
He is going to major crap-hole restaurants in awful hotels, and he is eating the roadkill quality entrees that get served to tourists, truckers, and the locals. Most of these towns are out in the sticks.
He is not trying to fix hotels in New York City, Atlanta, San Francisco, Miami, etc. He is fixing hotels in Sasquatch, Alaska; Dickweed, Wyoming; Festering Pus, North Dakota, etc. A can of Chef Boyardee is considered fancy living in those places.
Obviously these people have seen one of Gordon's MANY shows on Fox... So why would they serve him frozen, canned, or microwaved food? They should know he will spot it a mile away and rip them apart.
shareObviously these people have seen one of Gordon's MANY shows on Fox... So why would they serve him frozen, canned, or microwaved food? They should know he will spot it a mile away and rip them apart.
I did chuckle at how he looked down on the canned crab meat as inferior to frozen. Sure, I know canned crab meat is like cat food, but to hear him say ANYTHING was worse than the frozen stuff he usually complains about was kinda funny.
shareThere is also a distinction between "frozen" and "never frozen" -- two different animals. Many so-called "fresh" ingredients were previously shipped or packed in a frozen state but once thawed are not re-frozen. "Never frozen" ingredients are those that have never, ever been frozen in their entire production and storage lifestyle. "Never frozen" ingredients are often quite rare. Most people who eat in restaurants really don't understand how much of their "fresh" ingredients were, at some point in their life cycle, frozen.
Fresh in the kitchen. Fresh on the line. Stored in a "fresh" state. Yet may have been frozen in transport somewhere along the way.
If it has ever been frozen, it is not fresh. Period. A fresh ingredient has never, ever been frozen. An ingredient that has been frozen and thawed does not magically become fresh again. Fresh ingredients may be rare, but frozen ingredients are not fresh, no matter how common they may be.
Earth without art is just "eh."
If it has ever been frozen, it is not fresh. Period. A fresh ingredient has never, ever been frozen. An ingredient that has been frozen and thawed does not magically become fresh again. Fresh ingredients may be rare, but frozen ingredients are not fresh, no matter how common they may be.
Oh, sure, but it's still a lie.
Earth without art is just "eh."
He liked the soup last week, even though he didn't approve of its being frozen.
But hotel food--unless the restaurant is very high-end--is usually pretty awful. Many times the cooks are not to blame, but the quality of the supplies they must work with.
Earth without art is just "eh."
I do not thing keeping something frozen a reasonable amount of time in the venue, from one day to one week (unless it is supposed to be frozen like ice cream and ice) before cooking, the taste will be as "fresh", that is the product has not spoiled. This is how most of us modern humans do it, buy some meat, freeze it and use it in a reasonable time. This is how most restaurants with volume does things.
I think a lot of time, these stupid owners have frozen crap of things they could easily buy literally fresh everyday. That dumbass Brian in Florida having frozen fish and avocados? Hello? I liked Gordon when he asked basically "You know this is Florida, right?" Back to the freezing issue, if I am Grand Island, Nebraska and want a lobster for dinner, it is going to be a frozen lobster. Gordon might say "well, why don't you serve steak since there are cows everywhere?" Well, because a few folks want lobster once in a while. So, yes, ideally one should have as much non frozen product, but it would be hard not to have any. Hell, Gordon's restaurants have frozen meat, I doubt his people are up at the meat packing district slaughtering cows for the lunch special.
I have seen this a lot. The bad restaurant just mindlessly ordering product that they have more than enough of on hand. No, you can't leave crap in a freezer for a long time, not date the product, rotate it and having a general knowledge of how much of each product used every day, week, month and year down to sh.t like sugar and mayonnaise. These idiots will have mushrooms growing out of the walls, Pina Colada mix which can be used as a biological weapon, or putting cooked food with raw food.
One thing these shows (Godon's shows, Bar Rescue, Restaurant and Hotel Impossible) teach me that if a place has a huge menu, chances are the food will not be good, simply because they have to keep so much of all kinds of different product, and it forces the cooks to know how to make a hundred different things. If you go into a place and the menu is the size of a phone book, just get a drink and go somewhere else.
Not to hard on Brian, but he is not very intelligent, and is in the wrong game entirely. He should just be in the fish business, but I am afraid the boy will fall off the boat, literally.
I think it was on Kitchen Nightmares, Gordon went to a small barbecue place and ate the whole plate of food and said it was great. That's the only one I remember.
shareI know he praised an old lady's homemade pie once. That's the only time I remember.
shareIn the Kitchen Nightmares UK, he ate his entire plate at a soul food restaurant
shareThere was a carrot cake he raved about once, and a dessert made by the mom of the two women who owned La Galleria 33 in Boston. But it's darn rare.
shareI remember him eating the Thai food that the owner's mother made in her bedroom and said it was great (Calumet Inn iirc). He decided to include it in the revamped menu. However, when I look it up in the hotel's website recently, it seems like all the Thai food are gone and they went back to old menu.
One of the editorial the owner's wrote on a local newspaper mentioned that she didn't think that Gordon's Thai food is authentic (owner is half Thai), and that the food doesn't suit the local's demand, that's why she changed it back.