Eating out at restaurants and food quality
- Thread starter Roosh
- Start date
Sushi is one of those foods that some people just adore, but I don't get it. I'll eat it but it's never my first choice.
You found a Chinese restaurant that doesn't use seed oil in everything? Have you confirmed that by asking them what oil they use? Whether the menu looks modern or not, the ingredients are probably the same.As I wrote in an earlier post I eat out a lot, probably too much. For $10 to $12 I can get a Chinese lunch which includes soup, a main entre, and rice. I'll only go to Chinese restaurants that serve fresh vegetables prepared without the sugary, salty oily ooze you find at most establishments. If you eat out you have to use discriminating taste. I avoid Chinese restaurants that list the menu options on the wall with decades old stock images of roast pork and chow mein since they are the ones that usually only serve globs of meat coated in corn starch, fried in dirty oil, and covered in a layer of revoltingly sweet and sticky sauce.
I haven't eaten in a Chinese restaurant in a long time because their food ethics seem questionable.
Comment from above video:
On the other hand, first-generation Chinese American can become celebrity/hipster chefs that use quality products, but I don't trust "Sweet and sour chicken" or whatever else they make in the seed oils.
Comment from above video:
On the other hand, first-generation Chinese American can become celebrity/hipster chefs that use quality products, but I don't trust "Sweet and sour chicken" or whatever else they make in the seed oils.
Even if a restaurant tells you that they use olive oil, it's probably adulterated with seed oil.
For all of those who prefer to cook at home, use coconut oil or 100% authentic olive oil from a list like this: https://www.realfoodforlife.com/the...ntic-extra-virgein-olive-oils-and-how-to-buy/
For all of those who prefer to cook at home, use coconut oil or 100% authentic olive oil from a list like this: https://www.realfoodforlife.com/the...ntic-extra-virgein-olive-oils-and-how-to-buy/
Pretty pathetic that we have to jump through all these hoops and conduct a bunch of research just to ensure our food is made out of... food....
What is the methodology for this list? What is the standard used? It looks like just a bunch of affiliate links to oils on Amazon.
I used this sitehelpmakea decision
www.aboutoliveoil.org
79 Certified Pure and Authentic Olive Oils
Need help selecting an olive oil? Check out this list of olive oils certified for both purity and quality by the North American Olive Oil Association.
www.aboutoliveoil.org
I think they're both making some affiliate money and helping people at the same time. But here's a better list by the North American Olive Oil Association. https://www.aboutoliveoil.org/certified-olive-oil-list
The company looks legit but I can't be totally sure. At any rate, it's probably one of the most legit lists we have to go by to make sure these EVOOs are 100% olive oil.
Whole Foods 365 olive oils also appeared on Consumerlab.com and ranked high, although I don't think they tested for adulteration. That site just tested for quality.
For all the (rightful) hate the left gets for flipping so many positions the last decade, the mainstream right hasn’t been much better. Normie conservatives used to largely embrace the status quo and corporate bootlick. That’s partially why the food is so terrible in rural and small town areas, the whole “green/local” thing was always viewed as a decadent urban hippie thing. There was never much large scale push back or interest in the corporatization of food in red areas. They all embraced WalMart and let their ma and pops die. Part of the weakness of normie cons is they are huge cheap skates and fold immediately when it comes to saving a buck. I also suspect it partially relates to liberals/city dwellers degenerate dopamine addictions. Liberals/urban dwellers are more likely to be enticed by novel sensory experiences like exotic food and dining experiences. I spent several years out on the road in rural communities and the food is 99% predictable, food service crap everywhere you go. If anything, you’re probably just better off at McDonald’s since they move product so fast. It’s a shame, because fresh food should really be an asset to many of these places with otherwise limited amenities.
Honestly, you're better off starving.As I wrote in an earlier post I eat out a lot, probably too much. For $10 to $12 I can get a Chinese lunch which includes soup, a main entre, and rice. I'll only go to Chinese restaurants that serve fresh vegetables prepared without the sugary, salty oily ooze you find at most establishments. If you eat out you have to use discriminating taste. I avoid Chinese restaurants that list the menu options on the wall with decades old stock images of roast pork and chow mein since they are the ones that usually only serve globs of meat coated in corn starch, fried in dirty oil, and covered in a layer of revoltingly sweet and sticky sauce.
I travel for work, so sometimes I eat out, mainly to socialize with co-workers. I only order burger pattys or ribeyes. Yes, it is factory farmed, but far safer than goyslops soaked in seed oils. I also bring my own grass fed beef on trips, frozen after I cook it at home. 5 lbs of fatty meat is plenty for 3 or 4 days away from home. I don’t bother heating it up, it’s plenty good cold but defrosted.
Another thing I have found for travel is the Carnivore Bar. They are pemmican, basically dried beef with tallow…unlike jerky, which has no fat, these have a lot of saturated fat (17g protein, 37g fat), and are made from grass fed grass finished beef. They are expensive, because it takes 1/2 lb beef to make each 2oz bar (400 cal). But if you need a protein and fat source that requires no refrigeration, these are the ticket.
Another thing I have found for travel is the Carnivore Bar. They are pemmican, basically dried beef with tallow…unlike jerky, which has no fat, these have a lot of saturated fat (17g protein, 37g fat), and are made from grass fed grass finished beef. They are expensive, because it takes 1/2 lb beef to make each 2oz bar (400 cal). But if you need a protein and fat source that requires no refrigeration, these are the ticket.