Signs You're Eating Pre-Made Food At A Restaurant

You probably assume your favorite sit-down
restaurant is serving you fresh food  it's not a fast food place, after all. Sadly, that's not always the case. Even at fine dining restaurants, serving pre-made
food is more common than you might think. So unless you absolutely love reheated leftovers,
here are some clues to help you figure out when the food you're eating has been pre-made.

Fast food The biggest indicator that you're dining at
a restaurant serving pre-made food is how quickly your order arrives at the table. A freshly prepared meal that's made-to-order
takes time. What doesn't take much time is reheating pre-made
food. "Might I suggest a proper hot lunch? With Lunch Bucket?" If you're at a restaurant and the food comes
out lickety-split like drive-thru service, that's a telltale sign that the restaurant
is serving pre-made food.

After all, it should take a lot longer to
make a fresh risotto than it does to assemble a fast food burger. Too much variety One look at a menu offering dozens of dishes
can send your brain into a tizzy trying to figure out how the chef does it. Well, chances are he doesn't. An extensive menu means the chef has to have
all those ingredients on hand.

It's difficult to guarantee freshness along
with timeliness if there are too many options. "What was it we had for dinner tonight?" "Well, we had a choice. Steak, fish." "Yes, yes, I remember. I had lasagna." To solve this problem, chefs often use pre-made
food.

That can range from already packaged products
to preparing the meals in advance. Chain gang Often enough, the establishment you're dining
at is the first indicator that your meal is pre-made. Chain restaurants are consistent in their
meals for a reason: they're pre-made. "I want my baby back ribs." So if you've ever wondered why your alfredo
dish at Olive Garden looks and tastes the same no matter what Olive Garden you're at,
it's because there's probably not a chef in the back painstakingly preparing each dish.

Chain restaurants usually have a rigorous
process of food preparation that happens before it even reaches the restaurant. The food is mass produced, frozen, and then
heated and assembled according to strict guidelines. So yes, your alfredo will be the same every
single time you order it, and so will most of your other meals at chain restaurants. "Come on down to Olive Garden, for an inauthentic
Italian experience that is guaranteed to leave your family consistently disappointed." Texture blues Say you're at a restaurant and you order a
steak cooked rare.

You wait in anticipation, salivating over
the thought of slicing into a juicy, pink steak. Your order arrives and it looks just like
you imagined it would, except for the taste. You've had a rare steak before, but this tastes
more like rubber than meat. That's because your steak hit the microwave
before your plate.

Nobody wants that. "Ugh!" When you order food at a restaurant and the
textures are a bit off, you can be pretty sure that your meal wasn't fresh. Fish fry A menu containing nothing but fried seafood? That's a little fishy. Restaurants that only offer seafood in fried
form is a clear indicator that the restaurant doesn't serve fresh fish.

Breading and frying seafood is an easy way
for cooks to mask the fact that the fish was previously frozen. "Is your salmon fresh?" "Flown in today." "What time?" "I'll ask the chef." It's possible that they didn't even bread
the fish themselves. Food distributors offer a variety of pre-made
fried fish, so all the restaurant has to do is heat and serve. Next time you order up a plate of fish and
chips, don't be surprised if your fish was reheated in a deep fryer.

"Batter-fried fish! Gotta get that crispy golden, flakey, live
batter-fried fish!" No substitutes Leaving cheese or bacon off a burger shouldn't
be a problem. But how about ditching the mushrooms in your
veggie lasagna? If your servers say they can't make a substitution,
it's probably because that dish has already been made. "Is there ANYTHING on this menu that is not
swimming in gravy?" "Hang on, I'll go ask the chef." Making some menu items fresh from scratch
would take a great deal of time, not to mention slow down service. So if you notice that certain menu items can't
be substituted, odds are they're prepared it in advance, and reheated when you order.

"Is there anything here today that I ate,
that wasn't microwaved?" "The salad." Freezer burn Anyone who has prepared a frozen dinner can
easily attest to the flavors of freezer burn  they can also detect it when a restaurant
serves it. Freezer burn changes the composition of your
food, resulting in off flavors, textures, and colors. This is especially noticeable when eating
meat. Before you even have a chance to bite into
the steak your waiter just placed in front of you, check to see if there are some grayish
spots.

If so, that's freezer burn. Sysco surprise Think that nobody can make an Angus country
fried steak like your favorite local restaurant? Think again. Many restaurants feature the same exact food
as other places, despite what they call it on the menu. It all has to do with food distribution...And
companies like Sysco.

Sysco is considered to be the largest food
supplier in North America, and they deliver to everyone from fast food to five star restaurants. With over 400,000 items in their catalog,
they can have an entire course covered from the appetizer to the dessert--like their chocolate
cakes, for instance, which are served all across the country. All the restaurant needs to do is heat and
serve. So if you see a Sysco truck parked outside
your favorite restaurant, you can guarantee your meal was fresh cooked...In a warehouse
1,000 miles away.

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Searching for Madrids Secret Chinese Restaurant

- [Narrator] This story is about a secret restaurant in Madrid. - [Male] Oh, yes, tapas. - [Narrator] No, we are
here for Chinese treats. - [Male] Whoa, whoa, whoa.

How did we get down here again? - [Narrator] Buckle up. That's a long story. It all started when we got
a tip saying Madrid had this secret Chinese restaurant. The most authentic food
ever, but very hard to find.

- [Male] Let's go. - [Narrator] There was no
email, no proper address. All reviews pointed to a
mysterious underground location. We called the one number available.

No response. - [Male] Oh, what a shame. - [Narrator] No, wait. We didn't give up that easily.

We got a friend in Madrid
to get to the bottom of it, and she got us the right directions. - [Male] Good thinking. - I got it. I got it.

There are no signs, so follow these steps. - [Narrator] We got to
Madrid and followed the very detailed instructions. Take notes people. Go to Plaza de Espaa.

- [Male] Check. - [Narrator] Get to the southeast corner. - [Male] Check. - [Narrator] Find the
parking lot entrance.

Go down the stairs. - [Male] Double check. Oh, look a sign for the restaurant. - [Narrator] Remember, there are no signs.

- [Male] Oh, yeah, I forgot. - [Narrator] Go down more stairs, go through the corridor. Walk a bit. - [Male] Whoa, whoa, whoa, wait.

I think that's it. - [Narrator] And that's how
you find Cafetera Yulong Zhou, better known as, - [Narrator] Everyone meet
Yulong Zhou and Liufeng Zhu. - [Narrator] And these two
serve some of the most genuine Chinese food in Spain. - [Male] Mmmmm that looks so good.

- [Narrator] These
delicacies are not just your average Chinese dumplings, they're from the couple's
hometown Qingtang, in the surrounding province Zhejiang, in South Eastern China. It's actually where the
majority of Madrid's Chinese population is from. - [Narrator] Like, really like it. For a restaurant that
was this hard to find, it seems like this
place never stops going.

- [Narrator] You got to tell
us who does your marketing. - [Male] Ahh, come on mate. What about one for us? - [Narrator] We'll take that as a maybe. Ah, that was totally worth the trouble.

- [Male] Please can we stop filming now. I am really hungry..

Restaurants vs DhabaMahathalli

Brother, how long has it been since we've come.. Why arent you taking any order? Please come fast.. Bhayya(Brother in hindi) Janu, You're in a restaurant.. Please take care of your language(mindvoice) Excuse me..

Yes, Mam Yeah..Can you take the order please ? Restaurant Vs Dhaba Mam, Menu Mam.. Ok.. Oh my god, The prices are too high (mindvoice) Every Dish costs more than 400.. I have to order carefully..

I dont even know how to pronounce these names properly.. Let me ask him (mindvoice) Qo ge wuxiang shuijing jiaozi okay.. Get me that okay mam Brother, What all do you have? Among rotis we have Roomali, Tandoori, Phulka, Nan and Butter Nan Among Veg we have Palak paneer, butter paneer masala, dal, malai kofta mushroom curry Among Non veg items we have Chicken fry, Chicken Roast, chicken curry Okay, Give two Butter Nan Give one chicken fry Give one dal.. Do you have Dal makhani ? Yes Madam, We have Dal Makhani Give Dal fry and.....

Mushroom curry That's it Now, What is this ? Let me just observe and follow.. (Struggles to eat) God, so annoying... (Mindvoice) Is anyone looking at me? If only I was in a dhaba at this moment... So tasty, no ? Yummm Excuse me..

Yes Mam Do you have Salad? We have different types of salads mam..  Mixed Green salad, spinach salad, etc Ahem... So they have prices for the salads too here... (Mindvoice) No, thank you..

I dunno where they get all these weird names for Salads...(Mindvoice) Anna(Brother in telugu)... Please give some Salad, no Thank you !! Oye... There's a lot left in here.. Have some more..

No, I dont want.. It costs 400 natasha and 200 is still there sitting in that bowl... No.. I am full Have little..

Try what should we do now.. (Mindvoice) All the food is gonna be waste.. Shall we ask him to parcel ? Yeah... Ask him and check It wouldn't seem nice I guess Yeah..Even I was thinking the same If only we were eating in a dhaba There is still some left in here..

We will get it packed.. Yeah...We will take it Excuse me.. Can you get the bill please ? Mam... Your Check..

Would you like to have any desserts mam ? Ice Cream I will buy you one family pack outside.. She doesn't have little common sense (mindvoice) Service Tax, Service Charge, Vat, Swacch bharat Tax... Why did he leave out Education cess? It's pretty cheap.. Thank You..

Next time I will remember to come when I have money saved Do you need icecream or anything? No.. I am done.. Ok.. I will ask for the bill then Can you get the bill ? Anna, take the bill..

How much tip should I give him? I think 10rs is very cheap..Let me give him another 10rs Let me give another 10rs for this whole ambiance... I think he might be expecting more..  It's better I dont tip hi at all.. Keep the change, Anna I ate full-fledgedly man..

Please Subscribe :) Cheerss !!.

Restaurant Style Vegetable Masala EP348

Hi..Namaskar.. How are you? Hope all are doing good. Here I am fine. Today we are going to do an easy and tasty Vegetable curry.

Many have been asking for chapathi and poori curries. So I thought I shall post one. Its a North Indian style curry. Don't forget t try out our previous Paneer dish too.

Even if you don't have all the vegetables that I show here in this curry its Ok. You can use whichever you have. So without any delay lets see how to make our Vegetable Masala. Ok.

Now lets begin to make our easy and tasty vegetable masala curry. Its a North Indian dish. I am doing it the North Indian way. Its like a vegetable kholapuri dish.

Take a kadayi for that and heat it. Add 2tbsp oil or butter but not coconut oil. You can even make it in ghee. But I am using oil.

Let it heat well. Once the oil is hot, add 2 onions cut to big pieces. We will be grinding it at the end. So the size doesn't matter.

I have cut them big. Add a small piece ginger and 3 cloves garlic. All this will be grinded so no need of making it a paste. Cook them on medium flame.

Add a pinch of fennel seeds, a small piece of cinnamon, 2 cloves and seeds of 1 cardamom. Next add 1 pinch kasoori methi. Many have been asking me where did I buy this from. You get them at all the supermarkets.

It will be written fenugreek leaves. You can buy any brand you like. You get them at LuLu and almost all the other supermarkets too. You can store it in a bottle or close it tightly and store it in a zip lock cover.

You don't have to chill this. You can store it in the kitchen cabinet. You get a particular smell after adding kasoori methi and the spices. You can feel it as soon as you add it.

It shouldn't be more than needed. If you add more, the taste wouldn't be so good. It should be added in less quantity. Then it gives a special aroma.

So always try to add as needed. Then as I always say, everybody would have their personal taste. I like everything mild. Only then its enjoyable.

Otherwise the garam masala is felt more. Let all this stir well till it is lightly faded. Now add 2 big tomatoes which is lightly sour. We wont be adding anything else for sourness.

Cook all this well. Add little salt so that it cooks faster. We shall close and cook this till the tomatoes are done. Now the tomatoes are cooked well and the raw smell should completely go.

If your tomatoes are very sour take just 1. Mine is less so I took 2 If the curry becomes very sour it wont taste good. Now this is done. We shall keep this aside to cool.

We shall grind this with water once it has cooled down. Never grind it when it is hot. Its very dangerous. It will burst out when grinded hot.

It will not only spread all over, but also burn our selves. So be careful. So always grind when it has cooled down and try using the big jar so that you don't waste any masala from it. Now lets keep this aside.

It has cooled down now. I shall grind it. I have made it a fine paste. I am not straining this.

You don't have to strain this. If you really want to, you may. But since we have grinded it well I feel there is no need. I used 1 glass water to grind this.

Now we need vegetables like carrots, a small capsicum and 5-6 fresh beans. I cut them in lengthy pieces. I have taken some frozen sweet corn and green peas. If you don't have these peas, you can cook your green peas and add.

But taste wise the fresh or frozen is the best. Even if you don't have any of these vegetables its ok. Carrots are a must. You can substitute beans with long beans.

Capsicums are not a must. You can use cauliflower or potatoes too. You can add little of whatever you have. Even if you have just 2 you can add them.

Make with whatever you have. The gravy is important here. The vegetables to be added to it is as your taste. So cut the vegetbales to lengthy pieces and keep aside.

We shall make the curry now. Take the same kadayi. You don't have to wash it. You can use butter or oil.

I am adding 2tbsp oil and heat it. Keep it on medium flame. Add 3 slit green chillies, little kasoori methi. Do not add more of it, will taste bitter at the end.

I added very little the 1st time too. Stir it well. Its on medium flame. You will begin to get a good smell of green chillies and kasoori methi.

Now reduce the flame or off it. Add 2 pinches of turmeric powder, 1/4tsp chilli powder, 1tsp kashmiri chilli powder and 1tsp coriander powder. Stir all this well. I am not adding any garam masala powder to this.

We have already added to the gravy. I have not added any cumin seeds to this. We have added fennel seeds to the gravy. Stir till the raw smell goes.

This should be done on low flame. Once the raw smell goes, add the grinded gravy. Now you can increase to medium flame. Be careful because the gravy will start to burst while cooking.

Its always better to use a deep pan for this. After mixing this well, we shall close and cook this. Once the raw smell has gone, we have to pour water and cook it again. Now don't pour water.

We shall close and cook this for 5mts on medium flame. Our gravy has been cooked for 5 mts. I am adding 1 glass hot water to this. Mix well and taste it.

We have added very little salt in the beginning. Spice level is correct. Add salt as required. Do not add more.

Please don't ask me how to reduce the salt later. I don't know... Mix well and let to boil. After that we shall add the vegetables to it.

I am adding little sugar just for a taste. This is optional. All the North Indian curries will be lightly sweet. Just for that.

Let this boil and then we shall add the vegetables. As it sits the colour gradually increases. That's the benefit of Kashmiri chilli powder. If you don't have it, add 1/2 tsp chilli powder in total.

I have added only 1/4tsp of chilli powder and the green chillies. You may adjust accordingly. It has begun to boil. Shall add the vegetables to it.

Little vegetables will do. Don't add much. Here kids come to eat me when they hear vegetables. Now lets close and cook this.

I have kept it on medium flame. Stir it often. If you feel water is less add little hot water and cook. Never add plain water.

Our curry is almost done. I have cooked it for 10mts. Let me taste and see how is it and if our vegetables are cooked well. Do not over cook it.

The carrots should be bite able. It shouldn't be too soggy. Let me see how is it. When I cut the carrot, it is cooked, at the same time you have the crunchy effect too.

So its perfect. Now let me taste and see. Salt is little less. I shall add little more.

Rest everything is correct. Lets mix it well. As the gravy stays, it will thicken. So you have to decide how thick you want it and adjust the water you are adding.

I like it this way like we get at restaurants. I am stopping the cooking now. My vegetables are 75% cooked. If you want to cook it more you may close and cook.

I make it in 2 ways. This is a little spicy curry. If you are making it for your kids, you can add 2tbsp cashew paste. Or you can even add fresh cream.

It becomes rich and very tasty too. That you can decide. When I make it for my kids I add cashew paste. But today I am not adding.

When you add cashew paste, the colour changes a bit. Here since we have grinded everything, the gravy is already smooth. You can decide and do as you like. Now I am lastly going to add some kasoori methi and finely chopped coriander leaves.

Kasoori methi gives very good flavour. Some ask me if they can dry the fenugreek leaves and add. Yes you can. But I just buy the pack and use when needed.

Lastly the corainder leaves on top. If you want you can slit 2 green chillies and add. That is just if you want little more spice. When I tasted everything is perfect.

If you feel you want a bit sweetness, you can add little sugar. Or you can add little honey at the end. They say not to boil after adding honey. So once everything is ready, you can add little honey.

You can substitute sugar with honey. But I have added little sugar and this is enough. We just need a light sweetness. Spice and sour is also there.

This gives the restaurant type taste. Its like the veg kadayi or kholapuri style. Its very easy and tasty. You can have it with chapathi, batoora, poori and even bread.

A good combination with anything. Let me just taste and see. I transferred some to another bowl to take a picture. This is the real consistency.

Its so tasty and better than the  restaurant curry. I am having it with beetroot poori. That the combination for my kids when they come. Just make sure it is cooked till the raw smell goes.

Rest is an easy peasy curry. Its very tasty. So all of you do try it out and let me know your feedback. So until we meet with me next recipe..

Thank you... (Teaching malayalam...) He does it all by his own... Che Che not Chi.. We dont say chiyyunnu...

Its cheyyunnu... You should say it the first time We are not writing this for the first time. Keep quite now.. Hi..

So today we are going to do.. Nandu... So we are going to do an easy vegetable curry which is very tasty...