Bad cooking in restaurants

[Tlock]

I have had Mexican in all of the western states. when I moved to Oregon in 2001 I was disappointed with the food, too bland. the best Mexican food was in Colorado, Wyoming (surprisingly) New Mexico, AZ. Cali, and Idaho. in New Mexico even the truck stops had good Mexican food. the burrito trucks in LA. were killer. one place in Pocatello Idaho called the Pilot House cafe was run by a Mom & Pop & family was the one I judge all the others by. they used to have a food trailer at the Eastern Idaho state Fair also, when the old Mother retired and turned the cooking over to the dughters the food slowly declined until they closed their doors about 20 years ago. the Mom & Pop places always had the best food.

Alots changed since 2001

 

[357 MAX]

sure has, the Greatest Generation have passed on and taken their cooking skills with them!

 

[TopGun007]

Lots of good Mexican food in Salem/Woodburn area. A lot of the good ones are just little trucks or carts

My personal favorite Mexican are Los Dos Amigos Hacienda in Salem and Ixtapa Mexican Restaurant in Stayton. Clean, good taste to me, friendly, reasonably priced. I like the Fajitas at Los Dos very much. BUT my wife and I do not eat out a lot. She makes 3 meals a day.

 

[TopGun007]

sure has, the Greatest Generation have passed on and taken their cooking skills with them!

I like "cooking skills" ... there are still some around that "the greatest generation" taught. And I like their cooking. Great comment 357 MAX !!!

 

[oremike]

I like "cooking skills" ... there are still some around that "the greatest generation" taught. And I like their cooking. Great comment 357 MAX !!!

When I moved out of the house to be on my own my Mom gave me a Betty Crocker cook book that I still have today. Well my Wife does anyway. When my Nephew got married a few years ago I gave the happy couple a new addition of the same red and white checkered cook book. They looked at me like thanks Uncle Mike, what are were supposed to do with this? Then a couple months later I get a photo of them cooking something with the cookbook open on the counter.

 

[sobo]

When I moved out of the house to be on my own my Mom gave me a Betty Crocker cook book that I still have today. Well my Wife does anyway. When my Nephew got married a few years ago I gave the happy couple a new addition of the same red and white checkered cook book. They looked at me like thanks Uncle Mike, what are were supposed to do with this? Then a couple months later I get a photo of them cooking something with the cookbook open on the counter.

My mom (of Blessed Memory) did the same for me when I moved out, along with an ancient, seasoned, black iron skillet. I still have and regularly use them both. In regards to the skillet, she warned me to never use dish soap on it. Never have, and it still cooks up anything I put in it without the need for oils, sprays, etc. and always cleans up with a hot-water soak and a paper towel, or at most a plastic scrubbing pad.

 

[MymuttBear]

My mom (of Blessed Memory) did the same for me when I moved out, along with an ancient, seasoned, black iron skillet. I still have and regularly use them both. In regards to the skillet, she warned me to never use dish soap on it. Never have, and it still cooks up anything I put in it without the need for oils, sprays, etc. and always cleans up with a hot-water soak and a paper towel, or at most a plastic scrubbing pad.

I had never used a cast iron pan until about 4 years ago. My wife said "you don't need to use soap to clean it" Me: "what? how are you supposed to get it clean?"
But as you wrote above a hot water soak and paper towel. We have three and depending on the size of the meal they are my go to every time.

 

[Ducati_Meister]

Taking a guess it sounds like they have cut corners to try to get more out of the food for the price they pay. It may work I guess but, it may also end up running off so much business that they can't stay in the game. LONG ago there was a nice sit down place here that was owned by two brothers. GREAT food, service, price. Place was always hopping busy. Then all of a sudden some gal who I have to guess was banging one of the owners started working the floor. She was WORTHLESS. Few times of her and we just stopped going. Within several months the place ended up closing down it got so bad. 2 different people tried setting up in the building and they quickly failed. Both of them had great food but, the place had been run so far into the ground that the new owners could not hang in long enough to win back the customers. A good reputation is so easy to kill off and so hard to win back.

Like most things in life, it is easier to destroy than it is create. Trust and reputation are just two examples.

 

[Ducati_Meister]

I'll say, I concur with others here that have said the cost of eating out here as well as quality has changed quite a lot. Especially here in the Seattle area where wage push inflation has driven the cost of everything up in the food service sector.

When I worked at a fish and chip joint in high school before the Service, WA min wage was $8.65 per hour, and now it's 20 some odd per hour. It was nice getting fresh Alaskan cod and chowder to take home sometimes. I knew however it wasn't meant to be a career type of gig unless you moved up the corporate chain etc.

There are a few places I like which are a bit expensive but I'd rather support a small business who makes decent food and has great service vs chains.

 

[357 MAX]

I still use iron skillet but I have to use my camp stove, my wife won't allow it on her glass topped stove. I get these cravings for fried spuds and onions. (thin sliced of course, not cubed) the way Mom cooked them. looking forward to Elk liver this fall, if I get lucky.

 

[sobo]

I still use iron skillet but I have to use my camp stove, my wife won't allow it on her glass topped stove.

WhyTH not? I use mine on my glasstop stove all the time. Has never been an issue, but then again, I'm happily divorced...

 

[357 MAX]

My personal favorite Mexican are Los Dos Amigos Hacienda in Salem and Ixtapa Mexican Restaurant in Stayton. Clean, good taste to me, friendly, reasonably priced. I like the Fajitas at Los Dos very much. BUT my wife and I do not eat out a lot. She makes 3 meals a day.

Los Dos in Albany hit a rough patch earlier this year higher prices, smaller portions, food not as good. last time we went surprise! surprise! prices were down and food improved. I guess it depends on the cook.

 

[Boyandhisdogs]

WhyTH not? I use mine on my glasstop stove all the time. Has never been an issue, but then again, I'm happily divorced...

I do too, though I'm extra careful not to slide it around. I also tend to use my enameled one on the glass top the most.

 

[oremike]

We don't have any Aluminum or Teflon coated pans. Just stainless steel or Cast Iron. My wifes got Cast Iron from a Dutch Oven to a griddle with several sizes of skillets some with lids. Best cooking ever and will work over a campfire, wood stove, camp stove or cook top. The Stainless is sauce pans and stock pots.

 

[TTSX]

Can you taste the sawdust in the bread products, now? They've gotta be cutting the flour with something because anymore bread is dry and bland... And I'm supposed to pay $25 for a meal with a hardtack bun . It's driven me to cook at home more and I've been eating a whole lot of steak for the same money or less as a crappy burger

 

[TopGun007]

I'll say, I concur with others here that have said the cost of eating out here as well as quality has changed quite a lot. Especially here in the Seattle area where wage push inflation has driven the cost of everything up in the food service sector.

When I worked at a fish and chip joint in high school before the Service, WA min wage was $8.65 per hour, and now it's 20 some odd per hour. It was nice getting fresh Alaskan cod and chowder to take home sometimes. I knew however it wasn't meant to be a career type of gig unless you moved up the corporate chain etc.

There are a few places I like which are a bit expensive but I'd rather support a small business who makes decent food and has great service vs chains.

Agree 100%. We support our small community every chance we get. And that's hard to do on retirement income. But we still do our best.

 

[TopGun007]

I still use iron skillet but I have to use my camp stove, my wife won't allow it on her glass topped stove. I get these cravings for fried spuds and onions. (thin sliced of course, not cubed) the way Mom cooked them. looking forward to Elk liver this fall, if I get lucky.

The only way I like liver - fresh !! The way we cook fried spuds at elk camp is sliced about 3/16" thick (yes, the whole spud) then butter the pan/griddle, then fry on both sides til golden brown. Salt, pepper, eat.

 

[Mikej]

WhyTH not? I use mine on my glasstop stove all the time. Has never been an issue, but then again, I'm happily divorced...

I absolutely DESPISE the glass cook top!!! I won't/can't say that I'm any kind of great cook. I won't claim any kind of incredible abilities in the kitchen. I have cooked for myself, my family, and others since I was about 13-14 though, and I'm near 70 now. Glass cook tops SUCK! Oh, they are pretty. I wish I'd gotten into gas cooking way back.

Rant Over.....

 

[TopGun007]

I absolutely DESPISE the glass cook top!!! I won't/can't say that I'm any kind of great cook. I won't claim any kind of incredible abilities in the kitchen. I have cooked for myself, my family, and others since I was about 13-14 though, and I'm near 70 now. Glass cook tops SUCK! Oh, they are pretty. I wish I'd gotten into gas cooking way back.

Rant Over.....

Mike, this made me smile all over !! It reminded me of when I was in college. There was a group of us that hung together in the Salem area - about 6 guys & 6 girls. We just liked to drink & party to break up the study, study, study. Anyway one of my friends who was about 9 inches shorter than me liked to put two chairs together, back to back, then when he was lit up enough he'd do a handstand (his feet cleared the ceiling heights). Well, one party was in a apartment complex with a small kitchen where he decided to do his handstand with one chair and a glass cook top stove (which he didn't realize was ON !!). He got all the way up to a FULL HANDSTAND before the pain hit his brain !!! I tried my best not to laugh but when he turned his hand over and you could see the red outline of the burners I lost it. I swear I had tears running down my face I laughed so hard. Oh, btw - he lived to tell about it for years after.

 

[Mikej]

Mike, this made me smile all over !! It reminded me of when I was in college. There was a group of us that hung together in the Salem area - about 6 guys & 6 girls. We just liked to drink & party to break up the study, study, study. Anyway one of my friends who was about 9 inches shorter than me liked to put two chairs together, back to back, then when he was lit up enough he'd do a handstand (his feet cleared the ceiling heights). Well, one party was in a apartment complex with a small kitchen where he decided to do his handstand with one chair and a glass cook top stove (which he didn't realize was ON !!). He got all the way up to a FULL HANDSTAND before the pain hit his brain !!! I tried my best not to laugh but when he turned his hand over and you could see the red outline of the burners I lost it. I swear I had tears running down my face I laughed so hard. Oh, btw - he lived to tell about it for years after.

I usually say out-loud. "Don't touch this. It's hot, and will burn you" Even when I'm by myself.