Posted 19 June 2002 - 02:30 PM
What do you think of the Center for Science in the Public Interest nicking your title? Their new book is called Restaurant Confidential.
But seriously, do you have any thoughts about the stricter food labeling and information disclosure the CSPI would like to see chain restaurants compelled to provide?
Posted 19 June 2002 - 07:54 PM
As understanding as I am of the very reasonable curiosity about what might go into Mickey D's secret sauce--I think that one thing leads to another--and you require Ronald and crew to list every molecule--and you'll soon be saying goodbye to foie gras, good cheese, stak tartare, Caesar salad, eggs over easy, bone marrow, any kind of good game, all raw shellfish, sushi, and a lot of good sausage. Know your enemy. He's a smiling, happy, sincere health or legal professional--with all the best intentions. And he's coming for you.
Posted 20 June 2002 - 02:01 AM
Now there's an ingredient I'd want to be positively identified!
Next step? Grilling grandma before Thanksgiving dinner
Posted 20 June 2002 - 02:31 AM
Posted 20 June 2002 - 06:46 AM