Fried chicken doesn't get as crispy in the new oil, Mr. Gounaris complains, and the fries are pale and limp.The trans-fat ban boils down to this: fried food remains unhealthy, it now just tastes worse and costs more.
Patrons used to slather their baked potatoes and corn on the cob with margarine from a four-ounce tub at Dougie's Bar-B-Que & Grill in Brooklyn, one of a six-unit kosher restaurant chain in New York and New Jersey. By law, the restaurant, where huge portions are the norm, can now only provide petite, foil-wrapped portions of margarine. Customers "think we're making fun of them," says co-owner Barbara Landau, who says she's paying 20 percent more for kosher-certified, nondairy, trans-fat free oils and fats. [...]
The city's roughly 350 kosher restaurants have had a particularly hard time due to the prohibition on meat and dairy products being made or consumed together. "Margarine is a major staple in the kosher industry," says Yoel Schonfeld, a rabbinic coordinator for the Orthodox Union, a large, kosher-supervising agency based in New York.
Tuesday, July 3, 2007
'The French fries look like they've been standing on a steam table for an hour'
So says William Gounaris, owner of the Queens restaurant Brooks 1890, in regards to how New York City's newly-effective ban on trans fats has affected his eatery's fries, as reported in today's Wall Street Journal: