Skip to comments.Kentucky restaurant shut down after road kill found in kitchen (Chinese)
Posted on 10/01/2012 11:47:39 AM PDT by Red BadgerEdited on 10/01/2012 1:20:50 PM PDT by Admin Moderator. [history]
A Chinese restaurant in Kentucky has reportedly been forced to shut its doors after allegedly serving up roadkill.
WKYT.com reports that the Red Flower Chinese Restaurant in Williamsburg was shuttered on Thursday after a customer called the health department when she saw a dead deer being wheeled into the kitchen.
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That’s not chicken!
Ah, but how can they be sure it was roadkill? Did they see tire tracks down the back? In some countries, tail, foot and leg are delicacies!
Even worse that watching commercial sausage being made, is watching your restaurant cook prepare Moo Goo Gai Pan.
Probably happens more than we realize. How many times at chinese restaurants does the meat taste a little different than just regular chicken or beef?
Poo-Poo Tray, Special of the Day!...............
Oh that’s all right.
Just eat around the tire tracks.
/s h/t Paul Shanklin
I always attributed it to different cooks......Now, not so sure.........
Maybe instead of bamboo shoots they wanted Bambi shoots in the chow mein.
I have always noticed that. I have never eaten at a Chinese restaurant but that it seemed the texture, taste, etc of the chicken or whatever was different to any I ever tasted. But for that, and other reasons, I hardly eat restaurant food anymore-I don’t trust whoever prepares it to not spit in it or worse. I have read disgusting things about how employees pass time, especially in chain restaurants, doing things to the food.
I have also read some pretty disgusting things about what immigrant farm workers do to the produce.
Because many of the help are brought in from overseas, their sanitary/culinary standards are let’s say not up to speed. You really don’t know if there is chicken in you dish. I may be NYC pigeons, hopefully alive when the cook did the dirty deed. It just goes on and on. I’m not saying all are like this, so take your chances. Info is from a friend who worked in the restaurant business.
I’ve only had that once about 30 yrs ago, a place in Houston. I had one bite and knew it wasn’t pork, chicken, venison, rabbit or lamb. I didn’t didn’t eat the meal and never went there again.
I don’t know, but the last time I ate Chinese I had an urge to play with a ball of yarn and chase mice.
We once had an office Christmas party at a local seafood restaurant whose owner was friend of our company’s owner. The restaurant was closed to the public that day.
We had a big dinner around a table that overlooked the dock and Santa Rosa Sound.
The cook had just bought a new boat and it was parked at the end of the dock, ready for when he got off work.
We could see outside that it and the dock were covered in seagulls, just sitting on everything.
Then we saw the cook run out on the dock waving his chef’s hat in one hand and a butcher knife in the other, trying to scare off the gulls from his new boat.
Them someone said, “I’m sure glad I didn’t order the chicken.”............
The old adage says that one never sees dogs, cats, opossums, raccoons or other feral animals around a Chinese restaurant. :-)
Cat’s in the kettle
Did you ever think, when you eat Chinese
It aint pork or chicken but a fat siamese?
Yet the food tastes great, so you dont complain.
But thats not chicken in your chicken chow mein.
Seems to me I ordered sweet-and-sour pork
But Garfields on my fork.
Hes purrin here on my fork.
Theres a cat in the kettle at the Peking Moon
The place that I eat every day at noon.
They can feed you cat and youll never know
Once they wrap it up in dough, boys:
They fry it real crisp in dough.
Chou Lin asked if I wanted more
As he was dialin up his buddy at the old pet store.
I said “Not today. I lost my appetite.
“Theres two cats in my belly and they want to fight.”
I was suckin on a Rolaid and a Tums or two
When I swear I heard it mew, boys:
And that is when I knew...
Theres a cat in the kettle at the Peking Moon
I think I gotta stop eatin there at noon.
They say that its beef or fish or pork
But its purrin there on my fork.
Theres a hair-ball on my fork.
Which is why I always order shrimp. You can’t fake shrimp.
I order shrimp for the same reason
“Which is why I always order shrimp. You cant fake shrimp.”
Those little spherical pill bugs turn red when you cook them, and taste like shrimp. Not as meaty though.
Did they call it “Doe Lo Mein”?;)
I don’t quite get the outrage. It’s a kitchen, right? Deer can be cooked, right? Do they have no right to use their commercial kitchen to cook up a deer? Deer isn’t poison.
Why assume they are selling it to people? I think it would be pretty hard to disguise venison as a chicken breast.
“...when she saw a dead deer being wheeled into the kitchen...”
How’s this dimwit know it’s ‘road kill’?? Bow season for deer has been open since Sept 1st and runs straight thru to mid January.
Never order a sheet-cake in Mexico.
they should’t be buthering game in the kitchen.
offal and hide are full of bacteria and belong in a
slaughter facility or outside.
And when there is a large sign in the bathroom saying “ALL employees MUST wash their hands”, don’t you wonder: Now why did they even have to say that?
I one collected a road-kill deer, very fresh, and obtained a permit for it (possible in NJ). With the help of a friend, we cleaned, bled, and hanged the deer, then took it to a local meatpacker.
It was great meat: tender, and low in fat content. There is no reason that this should not be permitted. The roadkill must be obtained quickly, and handled well, though; so it is best if the consumer does his own.
Even better would be to allow certain game to be sold in restaurants. We need some control on the overpopulation of deer and Canada Geese, especially.
“Never order a sheet cake in Mexico”
Why not? I can’t wait for your answer!
How does she know it was dead? It may have just had too much to drink...........
A family member who was stationed at Fort Knox warned us basically to not eat at ANY restaurants within fifty miles of his post.
I hit a deer on the I-70 just outside of Kansas City, KS back in 1974. The highway patrolman who responded put it in his trunk...................
NO PROBREM. WE CREAN IT UP IN 10 MINUTE.....
Read the sentence again using your best Mexican accent!
A neighbor of ours is from Argentina. She is learning English and does pretty well, but she is still a bit embarrassed to speak too much.
“It is so hard - you have so many words that mean different things.”
Yes, I guess we do.
“Yes, one is where you would go on holiday, and the other is a not-very-nice woman”.
I don't like eating out either. Haven't been to Whataburger in years since I watched the cook scratch his butt as he was frying up burgers. That horrid George Lopez did an HBO special from San Antonio a few years back where he talked about illegals wiping produce on their butts to get back at gringos.
No, but you can cook yesterday's bait...........
Most people think all restaurants get inspected by the health department. Uh, no. It’s mostly a rarity because there are a limited number of inspectors and many geographical areas don’t have one assigned. I have never seen a grade sheet on any restaurant in this whole county.
We used to have a meat inspector who would visit the grocery stores and processing plants. Haven’t had one in 25 years.
I always wonder what the CHINESE LETTERS say that are found in all Chinese restaurants...................
It is a restaurant kitchen; not a slaughter or processing facility.
If it was venison, no problem; no different than beef primal cuts to be further broken down in the kitchen. However, this was “a deer”...like wheeling a dead cow into the kitchen.
However, this wasn’t yet skinned; perhaps not even gutted yet. Hair & other contamination of the kitchen is an obvious result. That’s why our “butchering” is done in the barn, and “processing” is done is the kitchen, whether poultry, rabbits, or game.
If it was roadkill, unless they hit it on the way to work, there’s no way of knowing how old (as in spoilage) the meat is; nor, unless it was fresh killed & the throat cut immediately, was it bled properly.
Finally, this is for serving to the public, which requires inspection, unlike personal consumption. No way to know if the deer had chronic wasting disease; Epizootic hemorrhagic disease; was shedding parasites—fleas & ticks, mainly—as it was being brought in & skinned; or a host of other public health problematicals.
Ask your local butcher if he can use his back room to butcher & process a deer; or even use his cold room to hang one; chances are slim to none that regulations allow him to do it.
Game processors generally have to have facilities that keep uninspected meats separate from inspected.
It might have been pining for the fjords.
It might have been pinned to a Ford..........
There was an Asian restaurant in the local area back in the early 80s that was receiving rave reviews from the food critics.
At the same time a lot of pets (cats and dogs) were coming up missing with nobody able to figure out why.
A trash collector discovered the connection behind the building in the form of cat and dog carcasses.
Seems the eatery owners paid someone to deliver “authentic” protein sources to them; they skinned the animals, sold the pelts to a company that made linings and cuffs for gloves and used the meat and I guess other parts in the entrees.
There was a lot of retching from the food critics for a while after and it took a while for the legit restaurants to rebuild the reputation of oriental food.