Is that really chicken or beef?
What’s in that?
Is the Fish Radioactive?
PracticeSurvival.com highly recommends that you inspect the meat that you are going to eat before they cook it where ever possible.
As we discussed in the other restaurant survival articles being on the road a lot and frequenting the same restaurant or diners allows you to learn a lot about what they really give you and what to do to make the experience the best it can be.
Are you sure that you know what you are eating? Are you really sure? Is that crab really crab? Is that “lobster” really lobster? The next time that you order the crab salad or the lobster bisque, tell the waitress that you are allergic to the cod, shark or fillers that they use in the fake crab or lobster, lay it on thick and tell her that you had a reaction that made you not be able to breath. See what happens, I did it recently and she immediately, in a low whisper, said “well, I am sure it is faux ....” ah ha!
At another diner where my son and I enjoyed the Chicken Parmesan several times a week. I was starting to notice how the impressive, large portion was always the same exact shape. It was a whole chicken breast, both sides, together like a pair of wings. Because we had it so often it became apparent that the chicken was too perfect to be real. So we began to ask questions. Since I had a friendly relationship with the manager I pressed for the truth. After I showed him the bubbles in the meat heat brought out the chef. He then brought me the box to prove that it was “real chicken”. When I read the box it said, “real chicken” formed meat product. The contents of the “meat product” read like a science project. Each “breast” contained over 1200 mg of sodium along with at least 8 chemicals that we could not even identify.
Sushi with “crab” even in really expensive restaurants is often “faux” crab.
Perhaps the most insulting “switch” is when restaurants present you with short ribs which are actually formed meat and filet mignon that is actually sirloin worth half of the value. Go to good meat market, chat with the butcher (even at a grocery store) tell them that you thought that you got a switch when you ordered filet the other day. Ask them how you can identify the difference. Filet is expensive but well worth it. Don’t butterfly it when they cook it, and don’t get it well done otherwise you will ruin the best part of the filet; it’s tenderness. I complained at a restaurant last year that the filet was a sirloin, the manager danced around a bit, a few minutes later he emerged with a new steak that was clearly a filet. Later the waitress told me that she could not tell the difference and neither could the cooks in the back!!! $23 US for a 9 ounce filet and they don’t even know the difference between filet and sirloin?
Pay attention, know your meat and courteously make sure that you get what you are paying for.
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