BellaDonna  
Barrel Racker
Posts: 1890
 | | 12-04-2005 09:16 PM |
| It's known that pork is a staple of most asian diets. I am suspicious that many of the asian restaurants use very low quality pork because I get an icky feeling in my stomach after I eat their food, not just one restaurants but almost all of the authentic asian restaurants. From the pork inside eggrolls to the pork inside wontons to pork ribs, they taste great going down but when it settles, I just don't feel good. Anybody else have the same experience? | | |
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Al_ksyrah 
Barrel Sampler
Posts: 2089
| | 12-05-2005 02:14 AM |
| Do you mean the grade of pork or whether it's starting to go "off"? Maybe you are allergic or intolerant to pork or some other ingredient? I think low quality (as opposed to rotting) pork isn't likely to make you queasy. If you consistently have a reaction at almost all of the restaurants, I'd guess it's some low-level food intolerance.
-Al | | | |
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Corkage
Grape Puncher
Posts: 975
| | 12-05-2005 03:21 PM |
| | I doubt that its the quality (you seem to imply that the meat is bad) but more likely an ingredient. Many asian restaurants still use MSG. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts: 11004
| | 12-05-2005 03:28 PM |
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| Judging by the amount of Asian restaurants with health violations it's probably not the pork. More than likely it is the general handling of the food. I've found the same thing with chicken at various types of restaurants. | | | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 12-05-2005 03:29 PM |
| | It's not necessarily a "queasy" feeling I get, the feeling is difficult to desecribe...it might be the MSG. | | | |
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Stephen D.
Grape Fermenter
Posts: 678
| | 12-05-2005 04:58 PM |
| Order a dish without MSG and if you still get that "icky feeling" STOP GOING TO THAT RESTAURANT!!!!!!!!!!!
I'm sure your local health inspector posts violations online through your local municipality's website. A little research sounds like it is in order. | | | |
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ChangeMe
Barrel Sampler
Posts: 2098
| | 12-05-2005 08:41 PM |
| | It may also be the quantity of oil used in the cooking. A queasy feeling after a Chinese restaurant meal could be caused if you have a developing gall bladder problem, or just simple fat intolerance. I can't eat any fried food for this same reason. I get ill almost immediately and stay that way for a couple of hours. | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7067
| | 12-05-2005 09:11 PM |
| Quote:
It's known that pork is a staple of most asian diets. I am suspicious that many of the asian restaurants use very low quality pork because I get an icky feeling in my stomach after I eat their food, not just one restaurants but almost all of the authentic asian restaurants. From the pork inside eggrolls to the pork inside wontons to pork ribs, they taste great going down but when it settles, I just don't feel good. Anybody else have the same experience?
Try anything-but-authentic P.F. Chang's! First "Chinese" restaurant that I've ever been to that didn't have one Asian inside - working or eating. | | | |
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Al_ksyrah
Barrel Sampler
Posts: 2089
| | 12-06-2005 04:34 AM |
| Quote:
Judging by the amount of Asian restaurants with health violations it's probably not the pork. More than likely it is the general handling of the food. I've found the same thing with chicken at various types of restaurants.
From BD's response, maybe it's just the MSG. FWIW, I believe that chicken is far scarier than pork from a health perspective.
-Al | | | |
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skwid
Wine Connoisseur
Posts: 5452
| | 12-06-2005 04:55 AM |
| | I believe that chicken is currently scarrier at this point in time but I'm not sure that has always been true (because of the bird flu). There is something you get from undercooked pork which is pretty nasty. | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 12-06-2005 01:55 PM |
| | If you're talking about trichinosis, skwidster, that's not really a problem anymore. Today's pork production is a lot better than it was a generation ago, at least in the US. | | | |
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Al_ksyrah
Barrel Sampler
Posts: 2089
| | 12-06-2005 02:46 PM |
| Yeah, trichinosis is very rare these days. The problem with mass market chicken in the US is the processing lines are pretty unclean. I'd much rather risk eating undercooked pork than undercooked chicken.
-Al | | | |
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kennerd
Grape Fermenter
Posts: 545
| | 12-06-2005 04:52 PM |
| | It's far easier to ID undercooked chicken than pork, based on consistency. | | | |
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tanglenet
Oakland, California
Wine Bottler
Posts: 3259
| | 12-07-2005 02:05 AM |
| Quote:
Yeah, trichinosis is very rare these days. The problem with mass market chicken in the US is the processing lines are pretty unclean. I'd much rather risk eating undercooked pork than undercooked chicken. -Al
Actually I went and saw an AK poultry processor a couple of years ago. It was fascinating. They prepared about 10K birds a day. They had huge bins full of chicken feet that they exported to China. It was a clean and sanitary operation.
However, the only flaw that I saw was the health of the chickens going in to be processed...they were bought by independents and it didn't matter if they were sick or healthly from what I could tell. | | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais | |
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ChangeMe
Barrel Filler
Posts: 1475
| | 12-07-2005 03:09 AM |
| There is a lot of hearsay regarding problems with MSG, but I am not clear on any real physiology behind it. MSG seems pretty harmless. Does anyone know of any documented issue with MSG???
If Dr. T is listening, I want something peer-reviewed, double-blind, and reported in an industry respected journal. For anyone else, something your cousin told you while tipsy on Thanksgiving eggnog will suffice.
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BellaDonna
Barrel Racker
Posts: 1890
| | 12-07-2005 04:00 AM |
| Quote:
Actually I went and saw an AK poultry processor a couple of years ago. It was fascinating. They prepared about 10K birds a day. They had huge bins full of chicken feet that they exported to China. It was a clean and sanitary operation.
However, the only flaw that I saw was the health of the chickens going in to be processed...they were bought by independents and it didn't matter if they were sick or healthly from what I could tell.
Have you seen the PETA video of a slaughtering house? | | | |
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tanglenet
Oakland, California
Wine Bottler
Posts: 3259
| | 12-07-2005 04:01 AM |
| | I can only speak from experience: dry & constricted throat, lightheadedness as well as makes me want to drink because of the salt content. Even though some Asian restaurants will not put it in if you ask them, it's still in Miso soup and Black Bean sauce to name a couple of my favorites. | | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais | |
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tanglenet
Oakland, California
Wine Bottler
Posts: 3259
| | 12-07-2005 04:12 AM |
| | No, but it is probably the same thing. I went with my boss and he didn't eat chicken afterwards for 6 months. It didn't bother me at all. | | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais | |
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ChangeMe
Grape Sorter
Posts: 261
| | 06-10-2006 05:22 PM |
| Just a quick, somewhat off-topic, story. I skipped my senior year in high school because I already had enough credits to graduate since I started taking high school courses in Jr High. So, I enrolled at a local college to start getting some college credits. I only went back to my high school to practice for my sports in the afternoon because the LHSAA thankfully let me stay on all my varsity teams. So, since I only went to classes for a few hours on Tuesday and Thursday I got a job at a local restaurant supply warehouse. By the time the summer after graduation came around, they made me a district salesman for the four months until I left for Tulane. It was great, I had a company car and everything. At 18 years old, that was a pretty big deal to me, and I used it to great effect to lure many a young lass into the back seat.....but thats another story. Anyway, so I went around to all of the local restaurants, from McDonalds to local Mom & Pop joints where I sold everything from Dart Styrofoam cups, to cans of nacho cheese sauce, 70 flavors of snow cone syrup, take-out food cartons, any canned or jarred product that fast food or greasy spoons happen to use, and most importantly, we sold the big boxes and metal tanks of soda syrup and the big 150# tanks of CO2. Most of our customers were repeats and had the same orders every week, with minute differences here and there. The only thing that really changed often was the number of syrup boxes or tanks they needed and the number of CO2 tanks. We always had to go in the back doors of food establishments to check on thier boxes or tanks of Coke,Sprite,Dr Pepper syrup and find out how many CO2 tanks they had used in the past week.
So, life was good. I drove a 6-8 hour route every day, heading in a different direction from my home town of Alexandria. I saw some clean places and I saw some dirty places, but one thing that I saw changed my eating habits permanently. In every city and every town that I went to, with no regard for the big "A" rating Health Inspector certificate posted on a wall by the cashier in a cheap plastic frame, each and every chicken joint that I went to made me want regurgitate every piece of crispy, spicy, mild, fried, secret recipe, or rotisserie style chicken that I had ever eaten, but not prepared myself. Every single one of them would have the back door flung open and have big piles of chicken pieces laying on a dismantled cardboard box on the floor. These piles would be covered with hundreds to thousands of flies that would buzz up in a black mass as you tried to walk by. On the sides of the floor, there would be dead flies everywhere, pieces of skin and fat laying on the floor from the pieces of chicken that had been cleaned in the days and weeks before, and the dirty floor would have a veritable lake of blood and protien laden chicken juices that mixed the dirt, dead flies, and rotten parts in and amongst the new batch of soon to be served, chicken pieces. The whole area had the smell of a rotten beast that has been laying in the sun for days on end. I was never really big on fast food chicken anyway, but this pretty much ended any desire I had to eat chicken from a small short order or fast food restaurant again, because every single one of them ( and there were probably 30, or more ) was exactly the same. Kentucky Fried Chicken, Gary's Chicken, Churches Fried Chicken, Popeyes, Chick-Fil-A, Bojangles.
Now, I have eaten chicken from Popeyes, and only Popeyes ( which was the only one I really ate at anyway, maybe Chick-Fil-A occasionally, and was probably the least offensive of the 10 or so chicken producing restaurants ) since then, but the only ones that I will even consider eating from now are the few Popeyes here in Baton Rouge that are attached to gas stations, because they have to do all of the processing and cleaning work in the front of the store, with nothing hidden in the back, so they would never let the food end up in such a sad state for fear that customers might see.
Anyhow, I know its a gross story, but just thought I'd mention it in case there are any big fast food chicken fans out there.
Jester
PS --Not that any self respecting Cajun would eat there anyway, but don't even get me started on Long John Silver's and Captain D's. They were even worse than the chicken joints! | | | |
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Serge Dracula Slayer
South Florida
Grape Fermenter
Posts: 663
| | 06-11-2006 01:33 AM |
| I never had this experience in Thailand, Malaysia, Singapore, New York, Florida, Las Vegas, Israel, (no pork in Japanese diet I could recall), but I have to admit,
I never ate in Asian restaurants in Texas.
Can you describe in more details this "an icky feeling"? | | | http://NothingControversial.com | |
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