reheated takeaways

Egginacup wrote: »

There is a place on Dame street that serve real Chinese food BUT you have to go with a real Chinese person who doesn't take shit.
My friend is married to a Chinese girl and he, she and some of his (Irish) friends went there. His wife took a look at the menu and then called the waiter over and demanded to see the "real" menu. The waiter resisted at first insisting (not in so many words) that these white western chumps wouldn't know the first thing about real Chinese food. She kicked off at him (in Mandarin) demanding the menu that had all her favourites on it. He sheepishly fucked off and brought back the "real" menu. Of course she had to order for everyone since the menu was explicitly in Mandarin but she put a banquet on their table that they said was spectacular and like nothing they'd ever tasted before.
No fucking "beef with brocolli szechuan-style" horsesh1t on this menu I can tell you.

In all fairness, there is no problem with the European version of Chinese food that we are offered if its actually done with a bit of effort. It can be very tasty. The real problem is that these days its being done with extremely cheap ingredients and at a convenience rate that involves so much speed, its impossible for it to be decent in any way. The financial mark up is king.

I had my first Chinese takeaway experience in the mid 80s in Dublin as a mid teen. I'll admit it was nothing more exciting than a chicken curry and rice, but at the very least, you could see and taste the fact that it was actual chicken breast diced up in a sauce that didn't stick to the plate like concrete, when it wasn't washed immediately. It wasn't cheap back then either.

A quick comparison as follows circa 1986/7.

On a Friday, I might have been given a treat of getting some money for an Italian chippie on my school lunch break. It didn't extend beyond a bag of chips and onion rings. Total cost about a pound for both. A chicken curry and rice in the only chinese takeaway nearby was £2.50. These days the chips and onion rings costs about €4.30, while the chicken curry and rice is about €6.95. Back then there was a TV in the Chinese for a reason. You would wait longer than the chippy, because more effort was going into the dish. These days a Chinese takeaway is no different to McDonalds. Flash wok technique of combining cheap **** with speed.

Gongoozler wrote: »

It's amazing that I have survived this long, with my regular reheating rice / Chinese.

me too,

I first 'remember' reheating left over chinese about 10 years ago. It's a habit I quite love as it makes one dish last 2 days.

I think alot of people underestimate what stomach acid can handle. Certain factors might increase risk obviously but..I'd like to know the statistical chance of food poisoning from reheated food.
and the severity of that food poisoning.