When you choose to dine in the restaurant, which is associated with a significantly greater expense, than to prepare the same dishes at home, we expect high-quality, full taste and, above all, eat food, ktra listed on the menu. Unfortunately, we are often deceived. In grocery stores, moreover, too.
Chicago is famous for its restaurants. We have a lot of them here, representing the AD world cuisines. A few years included is the best in the country. Unfortunately, even at best, or most expensive place, there are caught.
An example would be the highest quality beef, which comes from the region of Kobe. Its flavor is almost legendary, as the price reaches a few hundred ktra dolarw per pound. Kobe beef is present in the menus of several restaurants, but in the kitchens of some of them probably do not. Its import into the United Stanw was stopped in April last year.Perhaps niektre use their own premises and satisfy cravings źrdeł klientwz without przepisw. According specjalistw But buying a variety of Kobe beef, probably get another, too good, yet another variation of the meat.
In cheaper restaurants can often meet in the menu information that a component of the dishes are "wild mushrooms (wild mushrooms). Wild, that is not farmed but collected in the forest. The chances are small, if he"s not eating at an exclusive restaurant. Most restaurants use other varieties, than the most popular mushrooms, but still cultivated on a large scale. Just ask the waiter and wait for a response.
Very often committed by restauratorw sin is to offer freshly squeezed juice cytrusw, głwnie oranges. A glass of this juice would cost over $ 10 For a lower price we receive regular juice from concentrate, with lots of pulp and pieces owocw.
Most, however, can meet podrbki CMJD owocw fish and the sea. It is estimated that over 60% of the dishes of this type contains other ingredients than those listed in the menu. Any salad with mixed krabw meat, soups and other dishes do not contain this ingredient. Is used in place of surimi, ktre is milled, seasoned meat and colored in a much cheaper, mass-trapped or farmed fish. Surimi tastes good, is healthy, but it certainly is not the crab meat, but his podrbką.
When ordering fish in a restaurant called "red snapper", the chances that we get it on the plate are also negligible. It is estimated that 75% of the fish dishes actually contain another. Powd? It is a popular, easily available, the podrbce can earn well, and consumers, and so did not notice the miners. In 2008, scientists took sample-10 of the fish dishes in restaurants in New York. Only three studies have shown the presence of DNA.In other replace them cheap, unpopular variety ktrych cost was almost 80% lower. A similar study conducted in Toronto in sushi restaurants. As many as 10 to 12 prbek tilapia proved, even though the menu is included the "red snapper." In Chicago, such studies have been carried out, but experts are confident that the results would be similar. Red snapper is only an example, a similar situation occurs with most precious and expensive fish and sea owocw.
Another group of sea creatures are bad for consumers associate, because of the appearance, taste or lifestyle. Therefore, the chefs and marketing experts changing their name and market a "new" noble varieties.
So I went to the Chicago market, "Shanghai bass. There you can buy in any store raw or fresh or frozen. However, you can find it in several restaurants, where its shape, color and flavor after obrbce often is not recognizable.This is nothing like the Asian carp, opposed by ekologwi politykw, while mass-fished and farmed for the market.
Speaking of fish, "bass" is worth zwrcić attention to another of its variety - a Chilean. Instead of Patagonian toothfish, very ugly, having large teeth of sea creatures, ktrego even 30 years ago, nobody wanted to eat and did not even watch, we are at restaurants belonging to the Chilean Basa przysmakw. Expensive indeed.
Who would eat a dolphin? Probably nobody. Or even a fish of this name is not necessarily related to actual dolphins? Probably very few ... And yes, we have mahi-mahi, ktre is a hit in every kitchen.
The most dangerous are all kinds of fillets. In addition to genetic testing does not actually have a chance to guess the true identity of the product. Students from New York several years ago surveyed 60 fish dishes from local restaurants sklepwi. More than half were podrbkami.So instead of a noble fish bought something On some parts of the world is considered to be inedible.
Podrbki food of this kind are not harmful, often taste the same. However, we are exposed in this manner whatsoever for loss, if we pay for the expensive component potrjnie. Such action also affects our perception of resources over the sea. When we see each restaurant a fish, according naukowcw ktra is threatened with extinction cease to believe them, and any other information that we take the environment seriously.
Keep in mind that meat, especially beef, may be significantly rnić in price depending on the variety, origin and method of mobilization. In restaurants, this limit is blurred, and more often than we think we get much lower quality product at a higher price.
The stores should be careful so. organic products. In most cases monitor anything they do not rnią than others, and are much more expensive.The definition of organic production is so unclear that this group includes many produktw, without necessarily having much wsplnego health food.
RJ
