Marshalltown Maid-Rite Owner Protests State Ruling
- Thread starter cigaretteman
- Start date
The good guys won this time.
Senate OKs protection for Maid-Rite cooking method | desmoinesregister.com | The Des Moines Register
Senate OKs protection for Maid-Rite cooking method | desmoinesregister.com | The Des Moines Register
The "holier than thou" Marshalltown Maid-Rite people are really bugging me.
I don't think it is a huge deal about how they cook their meat, but it doesn't sound totally safe, so I don't have a problem with what the state is trying to do.
What I do have a problem with is the owners claiming they don't have the money to upgrade the restaurant.
Additionally it really peeves me that you get ridiculed for using freaking ketchup. That is ridiculous.
I don't think it is a huge deal about how they cook their meat, but it doesn't sound totally safe, so I don't have a problem with what the state is trying to do.
What I do have a problem with is the owners claiming they don't have the money to upgrade the restaurant.
Additionally it really peeves me that you get ridiculed for using freaking ketchup. That is ridiculous.
You sound like a "new school" maid-rite customer. You can have your safe meat and all the ketchup you want in one of the maid rite chains.
/sigh.. Chill out man. Yes, I do believe we should follow the health and safety rules that were put into law by the government. No, I don't have any stance whatsoever on the superiority or inferiority of the government employees who make the inspections compared to anyone else. I don't think a restaurant owner is by nature a much better person than a health inspector. I do trust them both to do their job.
These laws get put in place for a reason. Every other restaurant has no problem following them, so why not this Taylor's place? From what I have understood in this thread, cooked meat is stored in a container that is separate from the raw meat, but is still inside the same larger container that holds both of them. Is that correct? If so, as I said before, why take the risk?
You seem to be completely full of contempt for any law that regulates how food is prepared. That's fine, I suppose. But personally, I prefer being able to go to any restaurant in America and knowing that the food is guaranteed to be as safe as reasonably possible and I would guess that a lot of people share my point of view.
And you have this incredibly naive notion that government regulations always actually make sense, and mean something.
And no, the meat isn't STORED in the same container, it is prepared in the same container. There is a difference, and since your understanding is flawed, why do you continue to make your non-point?
What confused the moron gov't official (no shortage there) was that the technique was "non-standard". And if there is one thing American restaurants DON'T need, it is more standardization.
Your last paragraph was drama-queening of the first order. Go ahead, you started out from a position of utter ignorance, you might as well add that ludicrous assertion as well. The food inspector idiot did nothing to advance food safety.
Last edited:
If you make it with ketchup maybe, but not if you dip it. And ketchup and cheese make everything better.
Actually, ketchup just destroys the flavor of everything it touches, and makes it taste like.... ketchup. Frankly, I like the way food tastes. Don't need ketchup to obscure it's true flavor.
I didn't say you couldn't. I just said that if you put ketchup on a Maid-Rite, it turns into a sloppy joe.
Ketchup is the Anti-Maid Rite....
I just did, I said it was false. But to make it a sloppy joe you'd have to cook the meat with the ketchup, not just put it on top. I think we've found where your expertise ends, sloppy joes.
Talk about the pot calling the kettle black on that one. The way you've acted throughout this topic would be considered drama queening.
