How about joints that have no business cooking at all... was just watching DDD, and this place in Buffalo served hand cut fries, and the guy did the double-fry method, but all he did was fry... raise the basket, rest, and lower the basket... and Guy Fieri was like "first fry to cook through, second to crisp" ummmmm hey idiots that only works with two different fry bays, the first a low temp oil to cook through, the second high temp to crisp! Otherwise you are doing NOTHING AT ALL except possibly making the fry worse by letting oil seep in in this "resting" period. 
There's people that run restaurants from what they see on TV. And on TV half the time they do shit wrong, or they do it right but you don't know the whole process. I bet there's chefs that watched that.. and will do it tomorrow.
PS. The fries looked too dark, overcooked, gee I wonder why. Of course Guy raved.
There's people that run restaurants from what they see on TV. And on TV half the time they do shit wrong, or they do it right but you don't know the whole process. I bet there's chefs that watched that.. and will do it tomorrow.
PS. The fries looked too dark, overcooked, gee I wonder why. Of course Guy raved.
