Dinners From Hell offers stories about restaurant dining disasters
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I went to a Thai restaurant and ordered Panang Curry with white rice and chicken. What I was served was not chicken. It was slimy, gray, and very chewy. I’m pretty sure I was served rat. I ate one bite and spit it up. I was too embarrassed to tell the waitress what I thought, so I asked for a to-go box and told her I had to leave for an emergency. I was sick for the next two days!
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According to a report issued by the Centers for Disease Control, there has been little progress over the last several years in reducing the incidence of some foodborne illnesses in the U.S. To help protect yourself before dining at a restaurant, try to obtain health inspection results (which is not always a simple task). Many agencies publish their inspections online. Some websites, such as Allfoodbusiness.com and Spies Online, allow easy access to governmental sites.
Here’s a video showing a ballsy dude pretending to be a health inspector. His ruse should have been apparent when he started eating some of the food. One has to wonder if he ever got busted for impersonating an official!
[Note: One or more links in the story were updated since the original publicaton date.]
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Fugu is a blowfish that has been consumed in Japan for centuries. It also happens to contain a neurotoxin with no known antidote that can result in a very unpleasant death – paralysis and suffucation while being fully conscious – if it’s not prepared correctly. Consequently, Japanese chefs who prepare it must go through years of rigorous training learning how to remove organs that contain the toxin (liver, gonads, intestines and skin) before they can receive a required license. In the U.S., the FDA heavily restricts the importation of fugu (although the fish is also found in domestic waters), and issued a consumer advisory. Not surprisingly, few restaurants in the U.S. serve the fish (most are in NYC), and a complete meal can cost several hundred dollars, although Sushi Zen restaurant offers fugu a la carte for $13 a piece.
The video below shows a Japanese fugu chef butchering a live fish. [Warning: graphic footage!]
[Note: One or more links in the story were updated since the original publicaton date.]
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My husband and I went to a local Italian restaurant with a printed out coupon, intending to use it since there was no expiry date on it. We were told we couldn’t use it (even though it was theirs), and that was the beginning of our troubles.
I can’t eat tomatoes, so I ordered a tilapia Francese dish, and asked for alfredo sauce on the spaghetti. I was told it was “extra.” In fact, just about anything on the menu was “extra” cost compared to the original listing!
My husband had a ziti and “extra” sausage and mushrooms dish, and not two hours after we left the restaurant, came down with food poisoning and was sick for three days.
I wonder, was the food poisoning he got “extra” too?
Fed Up With Fettuccine
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Mobilized!
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