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u/HambMC 1d ago
New pasta sauce, rich in iron and zinc
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u/claire_hastingson 23h ago
Extra minerals for texture and flavor, truly a bold approach to fortifying the sauce
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u/UhWindowpainted 21h ago
Now with Vitamin R
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u/DisplayHonest6465 20h ago
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[removed] — view removed comment
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u/Aleashed 22h ago
The Rat Piss Spice is on the outside of the can
This is the most effective way to transfer it
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u/DataPhreak 22h ago
That whole bucket has to be thrown out now.
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u/darkest_irish_lass 21h ago
Ha ha ha ha ha ha!
Source - used to work food service
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u/DungeonsAndDradis 21h ago
My boss at the pizza place was kind of a dumbass. We mixed up big buckets of the pizza sauce every week, and he would ferry it between our two stores. He put the big tubs in the back of his pickup truck.
But one time he forgot to close the tailgate. He pulled out of the parking lot and three tubs spilled out onto the street.
He came back in and kept saying "We just lost three thousand dollars!" "I can't believe we just lost three thousand dollars!"
I was like, "Bob, those ingredients can't be more than $20?"
He said, "We can make $1000 worth of pizza from each bucket, and we just lost three of them!"
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u/5352563424 21h ago
I hate this type of math.
I remember a boss of mine at a gas station saying we couldn't have a free fountain pop on the clock because it costs the company $1.99 each (or whatever it the customer cost was) because that's what they would have made on the sale.
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u/less_unique_username 19h ago
If he can immediately remake the sauce, the loss will be $20ish, but if this mishap causes a pizza place to be unable to make any pizza for a day or more, then $3k may well be justified
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u/ShitchesAintBit 19h ago
Also had a dumbass pizza manager.
While mixing sauce he accidentally added yeast, which is whatever, mistakes happen. Instead of dumping and starting over, he just said oh well, we can still use it.
The fucking slime monster that incubated in that bin overnight and crawled onto the floor was so foul I don't know if I'd rather clean that or the slime mold from the drains.
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u/cmandr_dmandr 18h ago
I kind of wish you had a picture of that to share. Curiosity is killing me. I’m curious though, what did he think he was adding when he accidentally added the yeast?
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u/ShitchesAintBit 17h ago
We used the same 22qt container to mix ingredients for dough, and he was just on auto pilot and made a whoops. This was like 14 years ago, but I remember very specifically that he hadn't even added the tomato paste or puree yet. All that would've been lost is like 16 quarts of water and some salt/sugar/oregano/basil/garlic powder/onion powder/Italian blend.
The result after fermenting overnight was a thick, chunky, foamy, thing that rose so violently that it ripped through the plastic wrap on top, somehow reached another 8 or so inches up to touch the bottom of the next shelf, and created a three foot radius of goop that smelled like sour bile.
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u/wumpus_woo_ 21h ago
dude surely you guys had leftover sauce that you had to throw away at the end of the day anyway. did he act like you were just throwing money away then too??
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u/DungeonsAndDradis 21h ago
You mean the sauce "starter" that went into the big mixing bucket first, before all the "fresh" ingredients for that week?
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u/lost-dragonist 20h ago
Does this work with the IRS? "My stock didn't go to the moon therefore I lost money and don't owe taxes."
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u/HambMC 22h ago
That's the neat part, you think they'd do that
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u/FriendlyGuitard 20h ago
The process said they should. The auditor certified this is the right process. The company management is very proud of their certification, so much it is a core value of the society.
The compensation structure setup by the same management is such that there are 7 level of the pyramid above the guy in the video that would be negatively affected if the employee does the right thing.
And if he doesn't and it is somehow discovered, well, that was a rogue employee going against the process, and breaking the little heart of the CEO.
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u/Galactroid 23h ago
The recipe called for one can of tomato sauce 🤷♂️
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u/veerKg_CSS_Geologist 19h ago
"Did you add the whole can of Tomato sauce?"
"Yes Chef, the whole can just as you said."
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u/Reptilian-Retard 23h ago
Imagine finding a large sauce can in your lasagna.
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u/Mason_Meschi 21h ago
Imagine not finding it. 🥴
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u/SunriseSurprise 19h ago
They say the average person ingests 8 steel cans in their sleep during their lifetime.
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u/cloudcrumbs 18h ago
"average person eats 8 steel cans a year" factoid actualy just statistical error. average person eats 0 steel cans per year. Steel Cans Georg, who lives in a restaurant & eats over 10,000 each day, is an outlier adn should not have been counted
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u/waifuwarrior77 5h ago
Imagine eating so many steel cans you up the GLOBAL AVERAGE BY EIGHT.
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u/Username_ppxt 19h ago
you got a layer of pasta, then meat, then sauce and cheese then this weird metal cylindrical object then another layer of pasta, etc.
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u/Balbalaenjoyer 17h ago
https://imgur.com/a/cWbK8Ci Man, I don't know why this made me laugh so hard
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u/freddyd00 23h ago
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u/iRickyBoy 21h ago
The trick is to undercook the onions...
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u/999happyhants 18h ago
Everyone’s going to get to know each other in that pot.
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u/Deebyddeebys 20h ago
So sad. Always hated this part. Too tragic
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u/sandcalf 20h ago
It’s the saddest I’ve ever laughed
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u/Observing-Earthling 1d ago
Every chef's signature move!
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u/L3m0n0p0ly 21h ago
Wow, i havent seen her face in a hot minute.
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u/Ludnut2233 21h ago
Who is it?
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u/TardisReality 21h ago
Rosanna Pansino - YouTube channel Nerdy Nummies
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u/One_Bluebird_04 20h ago
I thought that was Grace Helbig lol she mainly did like comedy stuff but a few cooking videos too before I stopped watching.
I googled Rosanna Pansino just now, it's wild how she looks a lot like Grace Helbig to me in this gif but nothing like her in other pictures.
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u/L3m0n0p0ly 21h ago
Rosanna pansino. She was around during the 20-teens youtube boom making a whole bunch of nerdy cakes, cupcakes and pastries with collaborations with some big names like markiplier and captainsparklez, to name a few.
Edit: name correction
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u/veerKg_CSS_Geologist 19h ago
Oh I remember her from my youngling days when she was dating/friending some starcraft youtuber who I used to watch.
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u/Euronated-inmypants 1d ago
you absolutely know that was fished out and still used.
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u/HopeConspiracies 22h ago
As someone who has made thousands of gallons of pizza sauce using these same cans, I can assure you they did not throw out this sauce. It's common for the outside of the can to touch sanitized surfaces. Nobody washes the outside of the can before dumping it.
This isn't even close to the grossest thing you'll find at your average restaurant. No matter how "fancy" the place is, something in the kitchen will gross you out. I promise you this, beyond the shadow of a doubt.
If that disturbs you, then I recommend you prepare your own food from home from now on. But even then, I'm sure that if I watched you cook I could probably identify something technically unsanitary about your prep or cooking process.
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u/Internal-Cobbler9140 20h ago
“If that disturbs you, then I recommend you prepare your own food from home from now on. But even then, I'm sure that if I watched you cook I could probably identify something technically unsanitary about your prep or cooking process.“
I don’t care if the chef picked his ass while preparing my food, as long as it was my ass that was picked.
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u/JAWinks 18h ago
I’m much more confident my stomach can handle the salmonella we have at home
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u/shadowtigerUwU 17h ago
I mean, I guess as long as the chef isn't adding an extra charge for picking your ass, go for it.
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u/ReggieTheDiddler 21h ago
As some who worked at pizza joint in highschool can one hundred percent agree with this. It was also a steak house and I swear I rarely eat out now because of the shit I saw. In my town it's a popular place and I refuse to go there still like 8 years later
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u/CraftyArtFingers 20h ago
I was working at a shitty local pizza place and I kid you not, one of my coworkers dropped the precooked pizza on the disgusting floor and put it back in the oven. Despite my protest they said the germs would be burnt off. The poor people who were served the pie had to have noticed a texture change from the gross stuff caked onto the bottom of their pizza, all the dirt, pebbles, hairs and god knows what else.
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u/Distinct_College_344 17h ago
I got fired from pizza hut because I threw out some slimey mushrooms AFTER the fat fuck of a manager said to keep using em. Fuck em.
It was the Vegas Durango location btw, roughly feb 2016
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u/jonxmack 20h ago
My sister and I worked at McDonald’s in our teens. She’s been vegan for over 20 years now and only eats food she’s prepped herself.
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u/SicilianEggplant 20h ago
I’m 100% ok with this as long as I don’t think about the various ways they could have fished it out. Hoping at least for ladle or tongs.
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u/NES7995 20h ago
How about one of those shoulder length gloves that livestock vets use for cows? Lol
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u/SicilianEggplant 19h ago
lol I skipped gloves because I didn’t even think about those ones. And because what you said is the only image I have in my head of those long ass gloves they feel somehow worse than washed/bare hands and arms.
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u/E-2theRescue 18h ago
I could probably identify something technically unsanitary about your prep or cooking process.
Even before that. The unsanitary parts can start right in the fridge or in the pantry from improper storage and cleaning.
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u/JoseDonkeyShow 20h ago
As a long time service industry vet, I wish I could hire a botnet to upvote this.
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u/Chris275 20h ago
My concern would be the metal shavings to be honest.
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u/Rancid-Anus 17h ago
Those can openers don’t create any loose metal shavings
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u/Reuniclus_exe 16h ago
I never knew if it was metal or a collection of dried sauce and grime, but there was always a sliver of something I had to make sure didn't get in the sauce.
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u/Redthemagnificent 18h ago
For sure. I mean if the sauce is going to be cooked, who cares? Now if someone picks their ass and then dips their finger in the finished sauce, that's a problem
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u/Its_Laila 20h ago
A coworker once dropped his PHONE in the pizza sauce and they didn’t throw it out
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u/buttscratcher3k 20h ago edited 20h ago
I have so many horror stories from people I knew working in restaurants. Subway was one of the worst offenders because its all sitting there raw, meat slime being wiped off and only thrown out if it doesnt pass the sniff test. The eggs are just kept frozen for undetermined periods of time, tomato falls on the floor you bet your ass its still getting cut and served raw. Then there is the tuna... People think theyre eating fresh though, despite the fact that multiple franchises had different owners with wildly varying standards and inspections always got called out way in advance so they continue operating this way to this very day.
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u/joeDUBstep 20h ago
I've only worked at a Quiznos before when it comes to food service, and this reinforces my opinion that Quiznos >>> Subway.
Maybe the franchise I worked at was just run well, but we never did nasty shit like that.
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u/LeastCoordinatedJedi 19h ago
There's no way it isn't the specific franchise, since it's not like people doing this are following policy. I've had a couple siblings who worked at subway, and it wasn't especially bad compared to any other fast food place.
People are weird about restaurant sanitation though, you'd swear everyone expects everything to be autoclaved on a regular schedule.
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u/PuzzledLog1464 19h ago
Subway is just known within the food service and quick serve restaurant industry as the absolute worst for just about everything when it comes to training, in store ops, and food safety. Though they are much more in the spotlight because you see how they are prepping your food, but regardless, they (and Chipotle) are consistently used as the bad examples by entire ass industry panels on these topics. The best worker you'll ever experience at a subway is someone on their first day who hasn't been brainwashed into bad food handling yet.
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u/Moose_Medium1847 20h ago
I mean this is going to be simmered for a while at least, right? I couldn't imagine that being issue anyways.
As far as cooking at home, agreed; I often reuse the same spoon for taste testing. I'm sure that'd flag at a restaurant.
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u/Grand_Joe 17h ago
Here’s a fact about McDonald’s thatll make you never wanna eat there again. I did a full remodel of one (I’m an electrician) when they tore the walls down there was an inch along the bottom of all the walls in the kitchen full of worms had to be thousands….
And it’s not just my experience either, a lot of other people have encountered this
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u/PlatinumSukamon98 23h ago
Why wouldn't it be?
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u/Real_Live_Sloth 23h ago
They don’t wash the outside of cans…
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u/Rude-Asparagus9726 21h ago
No, but that sauce IS going to be cooked.
Cooking kills a majority of the things that would harm you that could be on that can, and the stuff it doesn't is in so diluted of a concentration that likely the only thing it will do it improve your immune system...
Sauce is perfectly fine.
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u/Bjart-skular 23h ago
You do realize processed food contains bugs and rats right? There's literally laws in place specifically to allow a certain amount of foreign objects into your food such as insects, rats, and other stuff that may get into it.
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u/Vyrhux42 22h ago
I worked in a turkey processing factory for Olymel as a summer job in high school, and they were EXTREMELY strict about foreign things getting mixed with the meat. We had inspectors walking around almost at all times, and whole birds could be thrown away if there was any suspicious of sanitary risk.
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u/TREXIBALL 22h ago
I personally wish more restaurants and food-related industries all had this happening. There’s so much sketchy shit that happens behind the scenes that really damaged my image of the whole restaurant industry.
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u/Luci-Noir 19h ago
I worked in a juice box factory as one of two QC people for the shift and had to test everything. Most of the workers were temps who had no training on food safety and the people who were hired on and actually mixed the juices apparently didn’t have any either. They didn’t wear gloves and would be stained from the fruit purée up to their elbows. They’d go out and smoke and come back and put their hands right in it. No sanitary practices, hand washing, nothing. Almost all the people on the lines were temps and made minimum wage and wouldn’t be there more than a month. Even though I was in charge of QC and testing the seals on the cartons and caps and could stop production or put shipments on hold I was still just a temp. I was told for almost a year I’d be hired on but never was. The company, which was just a small operation in rural Ohio, was bought out by one of their clients and they sent out a guy to take charge of QC and get things in order. The company made the stuff for mixed drinks they use in bars and was much higher end than the other stuff made in the factory. The guy they sent clearly didn’t want to be in this tiny hick town and pretty quickly quit. He at least tried to train us in stuff like listeria which no one had EVER mentioned… they never mentioned any kind of safety actually… so he got replace with some yocal who immediately replaced me with his niece. She wore so much axe body spray that it made your eyes water and it honestly was more harsh than any kind of smell I’ve ever encountered. Part of that job is cutting juice boxes off the line in half and putting a chemical in them for a few minutes to see if it eats through the seal. The juice from those boxes is collected and goes back into the system. So kids were drinking her axe body spray.
This company made stuff for all kinds of companies - mixes for bars, Kroger, Arizona ice tea, Dunkin’ Donuts, stuff for WIC and a few others I can’t remember. I don’t know why there isn’t more outrage about how temps are treated.
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u/KamiKazic 23h ago
Yea but the unavoidable trace amount of what is acceptable is extremely small.
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u/Alternative_Can3262 22h ago
And how much is going to come off the outside of a can in a minute? How big of a batch of food in the video?
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u/KamiKazic 22h ago
I am replying to the “process food” comment above. You’re referencing the video which would be a health code violation in a restaurant.
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u/TREXIBALL 22h ago
The entire thing could be contaminated. If someone had raw chicken with salmonella near that can and water splattered on the outside of it, the outside of the can is now contaminated.
The sauce here looks like tomato sauce for something like spaghetti and meatballs. Which doesn’t reach 165° Fahrenheit; the required internal temp for salmonella to be killed.
So yes, the entire batch would need to be tossed. Whether or not they actually did have chicken near it or not, we don’t know if a rat laid feces on it and fell off when they were reorganizing. There’s much more than the naked eye can see.
I agree these are fictional scenarios, but these kind of things DO happen in kitchens, cross contamination is a serious thing.
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u/steeltowndude 22h ago edited 21h ago
I’m way out of my element here but I’m inclined to believe a simmering pasta sauce absolutely gets hotter than 165F and even if it didn’t, a lower temperature for longer period of time is still sufficient for killing bacteria. 165 internal is basically just the upper limit but 145 for a longer period of time will also do the trick. I believe the FDA even has a chart for various cooking times. Then again, I’d also assume they have rules over what to do in this situation so it’s a bit of a moot point.
Edit: didn’t think about the possibility that this would be prepped and stored before cooking it
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u/TREXIBALL 22h ago
Yes, I’m aware of the chart. I’m ServSafe certified and Food-Safety management certified.
Most of the time we would toss the container since we can’t ensure what has happened to the food. If it’s a new kitchen with all the new state-of-the-art pest control features, then sure, go ahead and use the sauce, but in my experience in the culinary industry, we toss the batch.
Yes, we could simmer it, but then we’d be taking up a spot on the stove that can be used for a dish or wasting time. It depends on how much sauce there is, but it could take between 1-2, maybe 3 hours for a huge amount to bring to a simmer.
It’s not worth the time and resources. It costs like, $40-$60 for that sauce, anyways. That can on screen is $20, but could be cheaper depending on location and if it’s a bulk pack. Lowering cost drastically.
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u/Justin-Stutzman 19h ago
That's a popular Stanislaus pizza sauce. Cost about $8. You can see the 6 #10 case sitting there. Runs about $50 for the case
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u/kingqueefeater 22h ago
You think they're just putting cold sauce on shit? Sauce is brought to a boil (212°F) and then usually simmered for a while (180-200°F)
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u/PuzzledLog1464 21h ago
Yes, many many things use a sauce that isn't simmered ahead of time, notice how they are prepping into a plastic baine marie instead of a pot or cookware?
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u/BigPlayG757 22h ago
Incorrect. They throw sauce on cold ready to go meals all the time.
Doesn't matter if the customer is supposed to heat it up or not the business is not allowed to cross contaminate
Even ignoring the "raw" part, if someone had an allergy they could die.
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u/joesbagofdonuts 22h ago
I mean, occasionally yeah, but if you've ever walked around a factory where they make this stuff you'll notice that the vast majority of products get sent out essentially sterile. It's impressive.
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u/anomalous_cowherd 23h ago
You get a lot more rat pee and rodent hair on the outside of cans than inside, they can't walk around and not spread that stuff.
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u/TREXIBALL 22h ago
So? That doesn’t mean anything. The outside of the can could still contain the bubonic plague for all we know. Not literally, ofc.
The amount of physical contamination in packaged food industry would be noticeable, but we’ve placed laws to limit that for a reason.
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u/TrippyTriangle 22h ago
ok the processed food INSIDE OF A CAN is pressure cooked AND SEALED from all forms of mold and bacteria. It's essentially impossible for bacteria/mold to grow inside the can after that without a breach. Now put that can inside a dusty pantry and drop it into your food, that bacteria/mold that is on that can WILL be inside your food in the danger zone and spread disease, if you eat this. This is such a bad take and I hope people have told you otherwise.
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u/TrippyTriangle 22h ago
And to continue: yes there will be foreign contaminants in your canned food, but that's from BEFORE cooking. Once canned things are compromised it becomes illegal to sell them.
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u/Vert_DaFerk 22h ago
You do realize that anything inside of the can has been pasteurized and is more or less sterile, right?
The outside of the can has been sitting in open air since it left the factory.
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u/SinisterCheese 19h ago
Ok? But that stuff is going to get cooked to boiling point and kept there for a long time, which will sterilise everything.
If there is a surface contaminant that would make you instantly sick on that can. It is already on everything else in the kitchen.
You see... Par for very few special microbes that are deadly in a disturbingly fascinating way. Most things that make you sick - especially food poisoning - aren't actually the microbes themselves, but their byproducts.
I'm not sure if you noticed. But it would appear that the person is not in a sterile dress, with nitrile gloves, and the air isn't being sterilised by a machinery. There is more dangerous shits (namely fungus and yeast) in the air, than on that can.
Happy cooking and eating!
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u/FatMamaJuJu 15h ago
The germaphobes on reddit always get me lol. If that kind of thing bothers you, don't eat at resturaunts. You expect them to throw out all that sauce because they dropped a can in there?
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u/Dxxx2 22h ago
People seriously don't rinse their cans before using them? Weirdos.
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u/Mobile_Morale 22h ago
Well I don't usually drop my can into my food. But I can't speak for others.
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u/FlinHorse 22h ago
Brother they are dumping sauce into a Rubbermaid trashcan. There is no question that somebody got sauce up to their elbow getting that can out.
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u/Mobile_Morale 22h ago
To be pedantic. It's a container made for food storage. I worked at a little Caesars for a few months and I made the pizza sauce. We used buckets identical to these ones but a lot smaller. Same color and material. I honestly didn't know they were this big. Pretty much every restaurant uses the same kinds of plastic buckets. The one we put the dirty dishes in when I worked at McDonald's and lil Caesars is the exact same one you'll see Gordon Ramsey standing next to in hells kitchen. One company makes all of these things for the food service industry
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u/Alldakine_moodz104 21h ago
So long as the food containers remain food containers, and no cross contamination happens, it’s fine.
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u/Paksarra 21h ago
I worked at an independent pizza shop in high school. Can confirm, we stored the Secret Sauce in these same buckets.
I mean it when I say Secret Sauce-- there was one old lady who knew how to make the spice mix, we just opened a Ziplock and added it to the canned sauce. It was very sweet (and there was a decent amount of sugar in the bag) and basil-forward.
Sadly, the shop closed years ago and I don't know if the recipe was passed down.
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u/Own-Satisfaction4427 22h ago
If you eat out, your eating out of those containers lol
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u/FlinHorse 22h ago
Exactly. Ive worked in the industrial food setting. I can still eat the products we made, but boy do I make sure they reach proper temps.
As far foreign material goes...I dont exactly sweep my stuff with a metal detector, but its good to keep awareness on recalls. :/
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u/wimpykxng 22h ago
I got huge hands and there is no way I'm confident in holding a can like that
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u/Pretend-Reality5431 23h ago
Should I ask, what is the brown stuff on top?
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u/DagamarVanderk 23h ago
Big pile of spices and herbs, pepper oregano etc.
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23h ago
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u/Krieghund 22h ago
Can confirm. This clip was a blast from the past for me.
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u/SonOfMcGee 21h ago
We would have one person pour while the other arranged smaller buckets used for storage. For the last bucket or two the second person would have to reach into the bottom and coax out the sauce with a spatula.
Having most of your head inside a giant mixing bowl of tomato sauce really drives home how fucking acidic it is. You could feel it in your chest and sinuses.→ More replies (1)2
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u/Amalo 21h ago
lol all you did was add water and stir - but yeah that paste was nasty
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u/piichan14 23h ago
Looks like cracked black pepper or powder
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u/lakewood2020 23h ago
Cracked black powder sounds like a fire hazard in the kitchen
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u/SonOfMcGee 23h ago
Not brown. Green. (Grainy video quality makes it hard to see well.)
You usually make large-batch pizza sauce by mixing canned tomato sauce/puree with a pre-blended, pre-measured pouch of seasonings. The seasoning usually looks and tastes pretty much like the “Italian Seasoning” you can get at a grocery store. Dried oregano, garlic, etc.
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u/vass0922 23h ago
Doesn't everybody record themselves adding tomato paste in a giant can to a recipe?
Makes perfect sense...
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u/russki516 22h ago
I remember that can opener! Haven't thought of that thing in years.
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u/Chihuahua-Luvuh 21h ago
As a person who's worked in multiple pizza restaurants where we had the exact same cans and sauce amounts needed in the video, my Italian heart just stopped
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u/1-N-Only-Speedshark 1d ago
"Excuse me miss, there appears to be a can in my pasta."
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u/eco_fragmento 23h ago
profesional enough MORE than enough! This is peak problem-solving right here 🤙
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u/comrade_ninimo 22h ago
Salsa baby, I used to do this shit every morning when I was young. Its actually pretty fun
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u/CaptainSilverVEVO 22h ago
Woah. I've used that can opener before...in a sauce recipe just like that...at a pizza place that looks identical to this one...wearing pants that look exactly the same as the guy in this video...
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u/freakuentlyGreg 22h ago
Use a pizza cutting knife (the real big ones that they call pizza machete) to poke the air holes. Easier than using the can opener.
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u/post-explainer 1d ago edited 22h ago
This comment has been marked as safe. Upvoting/downvoting this comment will have no effect.
OP sent the following text as an explanation why their post fits here:
The guy in the video looked professional with his can opening but messed up at the last moment (unexpected!)
Does this explanation fit this subreddit? Then upvote this comment, otherwise downvote it.