Saturday, May 2, 2020

Chef Reuses Customers' Unfinished Soups, Loses Restaurant


Seriously, this son sounds like he was a real piece of work. Dude takes over his family's restaurant, has the opportunity to carry on an honored legacy, and proceeds to spit right in its face. Reusing people's unfinished soups and serving them back to other folks because he "believed" that the heat in the soup burned the germs off, is next level delusional. Sounds like the guy getting reported and shut down was for the best. All in all, a delicious pro revenge, and even with the original recipe thrown in at the end. Love it. 

1.

Text - r/ProRevenge u/ThomasofHookton • 2y + JOIN Re-use unfinished soups for the next customer? Loose your restaurant. Edit 1: Sorry about the title. I can't change it now but hopefully it doesn't you put you off the story. Edit 2: I've had many users asking me for the recipe. After having a long think about it, I'm confident that my old boss would be happy to share the recipe with others to enjoy. I'll add it as a separate comment to this thread.

2.

Text - This revenge story happened in the 90s when I was working after school as a line cook / chef's assistant at a Chinese restaurant. The place specialized in noodle soups, with the main attraction being our soup stock. The owner used a much revered passed down family recipe. It consisted of freshly cracked pork bones, fresh spices and fresh vegetables all kept at a rolling boil for over 12 hours. It had to be started the night before and the owner was very particular about the soup stock. If

3.

Text - The owner himself was this really awesome, old Chinese gentleman. He had some incredible stories. For example, he enlisted into the Kuo Ming Tang (Chinese republic) Army in the 40s and worked as a chef for KMT officers during WWII. He told us about how one time his Division's HQ was over run, and he had to escape on a push bike ahead of the advancing Japanese Army. Eventually, when the Chinese Communist Party took over in the 50s, he was assigned to a steel factory to work for the rest of

4.

Text - His son on the other hand was a real piece of shit. This guy dropped out of college (his parents saved up for him to study medicine) after 2 years. He floated in and out of jobs but mostly stayed unemployed, living with his parents and using their money to well into his mid-30s. He eventually started working at the restaurant, nominally as the front of house manager but in reality, did nothing but watch TV and take naps.

5.

Text - While I was only a line cook, the old man and I got along really well. He trusted would routinely get me to make the soup stock the night before under his supervision. Sadly, the old man died after my 5th year working there. That's when the son took over (the mother had passed years ago). The son had zero cooking experience but decided to take over as the chef. He didn't like the idea of putting the soup on overnight (waste of gas) and instead got me to do the prep the night before and th

6.

Text - Not surprisingly customers started leaving as the food quality degraded. This caused the son to panic and cut even more costs. He fired most of the old staff and thus overworked the remaining. He couldn't fire me because I was the only one left who knew how to do the soup. He also stopped using quality ingredients and started to buy cheap pre-packaged staff in order to reduce my prep work hours. After a few months of this I got sick of his crap. As I was about to start college myself I to

7.

Text - As a parting gift, I sent an email to our local Food Safety board, informing them of the poor sanitary practice of reusing left over soups. I helpfully also enclosed a few photos that I had sneakily taken of the practice. The board sent inspectors the very next day and closed the restaurant (there were other issues such as unhygienic bathrooms, uncleaned eating utensils), he was issuied a massive fine and a list of undertakings to carry out before it could be reopened. The restaurant rema

8.

Text - ThomasofHookton · 2y 3 Awards Here it is folks! I've had to modify this recipe as we used to make in a freaken humongous pot. This makes about 1.5 gallons of bone broth so please modify to your requirements. Hao SiFu's pork bone broth

9.

Text - Ingredients: 4-5 pounds of pork leg bones and knuckles 1 pound of chicken bones (neck or wings work best) 2 large onions - chopped in half • 6 cloves of garlic – lightly crushed 1/2 Chinese white radish – chopped roughly (replace with carrots if unavailable in your area) • 1 thumb piece of ginger Handful of dried shitake mushroom (pre-soaked) Handful of conpoy (dried scallop) 1 tbsn of crushed black pepper Several dashes of Chinese rice wine

10.

Text - Method: 1. Boil the bones in a separate pot for at least 10 minutes. Remove from water and rinse carefully under tap water. 2. Crack the leg bones along the middle (we used a giant cleaver) Place washed and cracked bones in clean pot with cold water and bring to boil. 3. Add all other ingredients. 4. Gently boil Simmer with lid slightly ajar for at least 8 hours (the longer the better) stirring occasionally. It will smell terrible for the first 2 hours for some reason - this is normal. I'

11.

Text - This broth is served with fresh noodles with vegetables and protein of your choice. Ensure you season with soy sauce or salt before serving. For example, I like it served with roast pork, bok choy and mushrooms with egg noodles.

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