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Restaurant Leftovers

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  • Restaurant Leftovers

    So I was just thinking about my favorite BBQ joint, and I began to wonder what they do with their excess fat from all that delicious critter.
    Has anyone ever called a restaurant & asked to buy leftover scraps? What did they say? About how much did it run? Do you think it would be a good idea to try or should I abandon the quest before I sally forth?
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

  • #2
    If you don't ask you never know.....

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    • #3
      I would imagine that once it's considered "waste" it can't be sold...can't hurt to try though!

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      • #4
        Originally posted by jspradley View Post
        I would imagine that once it's considered "waste" it can't be sold...can't hurt to try though!
        SWEET! FREE FOOD!

        hahaha. Can't be sold, thus... FREE. LOL
        --Trish (Bork)
        TROPICAL TRADITIONS REFERRAL # 7625207
        http://pregnantdiabetic.blogspot.com
        FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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        • #5
          Depends on 'elf n safety I guess...

          Common sense would suggest they have to pay for disposal, so giving it to you is in their interests.
          On the other hand, it could be considered a health hazard technically :/

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          • #6
            Originally posted by Dr. Bork Bork View Post
            SWEET! FREE FOOD!

            hahaha. Can't be sold, thus... FREE. LOL
            I meant it had to be tossed...not given away. lol

            I'm not sure by any means but that's what I would think due to health code and such.

            ALTHOUGH...you may be able to have them sit it aside in a special bin just for your food..I mean trash at a predetermined time that you just happen to be swinging by.

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            • #7
              I wouldn't touch it if it is from conventional meat. Too much Omega 6...
              Ancestral Nutrition Coaching
              Pregnancy Nutrition Coaching
              Primal Pregnancy Nutrition Article

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              • #8
                I dunno if it's conventional or not. I suppose I could ask if they use grass fed or grain fed critter. There is a steakhouse in the process of opening close to me, and they have been asking facebookers if they would prefer grass or grain fed. I have been lobbying for grass, of course, and told them that if they could undercut other restaurants by serving a superior product at a competitive price, they'd be rolling in dough. They are also considering selling steaks to customers for take home prep. I wonder if I could ask them to set aside grass fed fat for take home prep. Hmm...

                http://www.steakcenters.com/
                Last edited by Dr. Bork Bork; 04-16-2011, 02:24 PM.
                --Trish (Bork)
                TROPICAL TRADITIONS REFERRAL # 7625207
                http://pregnantdiabetic.blogspot.com
                FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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                • #9
                  I am pretty sure they legally have to dispose of it.
                  Karin

                  A joyful heart is good medicine

                  He is no fool who gives what he cannot keep to gain what he cannot lose. - Jim Elliot

                  Mmmmm. Real food is good.

                  My Journal: http://www.marksdailyapple.com/forum/thread29685.html

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                  • #10
                    Smeg.
                    --Trish (Bork)
                    TROPICAL TRADITIONS REFERRAL # 7625207
                    http://pregnantdiabetic.blogspot.com
                    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                    Comment


                    • #11
                      Having worked in restaurant kitchens, I can tell you 9x out of 10 they won't let you have it. Shoot, as an employee we weren't allowed to have scraps and extras. One assistant manager did let me take leftover rotisserie chickens (I couldn't let them throw them away!) but strictly speaking all leftover food gets trashed. Period. The AM warned me that if the head manager caught me though, he knows nothing about the chickens- which means I'd be fired.

                      It's sort of a dumb rule, but it's mostly a legal/health issue. They can't risk being held responsible if somebody gets sick. It also depends on your state and their health regulations on what is allowed to be served/sold.

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                      • #12
                        Was the stuff tossed w/ the regular trash? A neighbor growing up built a now multimillion dollar business in rendering, basically taking grease, fat, bones, etc from restaurants. I'm sure the new interest in biofuels only increases the market for such products. In fact it's getting harder for the DIY biodiesel guys to get used grease because it now can be sold v having to pay to dispose of it.
                        Wheat is the new tobacco. Spread the word.

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                        • #13
                          Yup, all right into the same bin. Really irked me. Granted, they're sad conventional meats, it broke my heart to have them just get thrown away. I'm ok with throwing out potatoes and green beans, but not chickens- or even pulled pork.

                          When I was in college the waste food from the dining hall went into a huge grinder and got sent to the local pig farm. This, along with your neighbor, are not for human consumption and so that's probably why it was allowed- along with those state's regulations may have allowed it.

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                          • #14
                            Do you mean the raw fat trimmings? Or the grease after it is cooked? I think if you asked, they would probably sell it to you. My husband and I own a restaurant.. And either item can be stored in the walk-in until it is picked up. I mean, look at duck fat. That is always rendered and saved.
                            I used to work in a large hotel where the butcher was not the most talented guy. I asked him if I could take the fat trimmings home from the beef so we could make soap out of it. We ended up trimming the meat off of it and had a full freezer of sausage as a result. AND having a ton of great soap.
                            As for grain or grass fed, I can almost guarantee if it isn't fine dining, you are getting conventional meat. Unfortunately, it is just too cost prohibitive for low-mid range restaurants,

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                            • #15
                              Originally posted by Diana Renata View Post
                              Yup, all right into the same bin. Really irked me. Granted, they're sad conventional meats, it broke my heart to have them just get thrown away. I'm ok with throwing out potatoes and green beans, but not chickens- or even pulled pork.

                              When I was in college the waste food from the dining hall went into a huge grinder and got sent to the local pig farm. This, along with your neighbor, are not for human consumption and so that's probably why it was allowed- along with those state's regulations may have allowed it.
                              Whew, I am not ready for soylent green
                              MTA: because it is rare I dont have more to say

                              "When I got too tired to run anymore I just pretended I wasnt tired and kept running anyway" - my daughter Age 7

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