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nitko87 t1_j0dr6ko wrote

Could it be that Asian food has a higher margin of error in safe preparation than other cultures? Remember that many Asian dishes feature raw or intentionally undercooked meats, which, while often delicious, do run the risk of getting you sick.

But no, I think you’re right, the health inspectors are clearly racist and definitely not just issuing citations that reflect the proportion of foodborne illnesses in America stemming from instances in Asian restaurants.

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KamikazeArchon t1_j0dszls wrote

How are you counting that? It seems to me that very few Asian dishes feature raw or intentionally undercooked meats, as compared to American dishes. There's one specific category, sushi. Besides that, there's what? A few niche delicacies? No one is cooking medium-rare chicken teriyaki or any of the other staples of Asian restaurant food.

Meanwhile, "how cooked do you want it" is a standard question for any place that serves beef in America. Every place that serves steak will give it to you undercooked. Even burger chains like Red Robin will offer you "medium" or "some pink" or equivalent. To say nothing of how many eggs are eaten undercooked - poached, sunny side up, anything like that is undercooked enough to require a warning label.

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jack-jackington t1_j0dso0g wrote

That could be, but then you’d expect to see the same rate of citations before Covid, or a similar rate increase across all types of restaurants if enforcement suddenly stepped up.

How’s your knee?

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