The texas roadhouse restautrant business is a success story. Since its founding nearly 30 years ago in 1993, the chain has grown to hundreds of locations nationwide as well as international restaurants with their quality steaks, and cold beer. , and it is also respected for its welcoming environment. Indiana. The company, which has its headquarters in Louisville, now has more than 580 locations spread across 49 states and another 22 abroad. Each Texas Roadhouse location serves, on average, 5,000 patrons per week.

Currently, there are Texas Roadhouse locations at 6378 Mills Civic Pkwy. in West Des Moines and 8744 Northpark Drive in Johnston. The eighth location in the state is now the newest one.

It’s usually very busy, so Wednesdays are best avoided because of the Wildwest Special, which attracts a lot of people. You should also avoid leftover dishes and drinks with more sugar than you need in two days at Texas Roadhouse. Read on to learn more about these and other topics.

In Altuna, a suburb of the Des Moines metro area, Texas Roadhouse plans to open its first location. The steakhouse chain Texas Roadhouse intends to begin building a location in Altoona by the end of the month, according to spokesperson Amanda Norton. The city council approved a site plan for 2363 Adventureland Drive, west of the Cinemark theater, earlier this month.

No opening day has been specified.

A city memo states that the location will have a patio with 32 seats that looks out over a pond.

The menu at Texas Roadhouse, where all-you-can-eat peanuts are served, also includes fried chicken, cactus blooms, slabs of ribs, honey-cinnamon butter on yeast bread, and, of course, 44 percent of the menu is made up of steaks. 6-ounce USDA Choice Sirloin This Item Is the Best Seller.

The walls are lined with amusing decorations, and each location has a mural that depicts the neighborhood. The cheerful staff frequently breaks into spontaneous line dancing performances. Huge American and Texas state flags are flown outside the wooden façade. Families usually stand in long lines to pick up tables at restaurants.

The employees of Texas Roadhouse have uncovered these secrets.

1. Upselling is pushed on servers.

When you order at Texas Roadhouse your server will ask if you want mushrooms and onions in your order. When you order a baked potato, you’ll be asked if you want cheese and bacon. It goes on and on. According to a Reddit post by an employee of Texas Roadhouse, waitstaff are pressured by management to sell to diners.

2. Indiana was the birthplace of the company.

The company’s headquarters are located in Louisville, Kentucky. Oh, and according to Louisville Business First, its founder has worked in the restaurant and hospitality industry in Colorado. So there’s nothing Texan about Texas Roadhouse; its name is purely a marketing ploy: the man who founded the chain simply thought it sounded good and fit the vibe he was going for.

3. The most popular steak is the cheapest.

Employees at Texas Roadhouse would rather you didn’t know that the best-selling steak the chain sells is also the cheapest: the six-ounce sirloin steak, according to Delish. Since 1993, this has been the case.

4. Prices have been increasing at the chain.

You may recall that Texas Roadhouse raised its menu prices by about 1.75 percent to keep up with rising costs last spring. According to Nation’s Restaurant News, they eventually raised prices by about 4% in 2021. Things are getting even more expensive at the Roadhouse this year, as inflation rages across almost every industry. The company has increased prices by another 3%.

5. Cocktails are injurious to your health.

And it’s not because of the alcohol—at least not in the first place. According to Healthline, their Raspberry Margarita contains 520 calories (about as much as a Big Mac) and 76 grams of sugar, which is almost double the daily recommended sugar intake.

6. Bread and butter will continue to be delivered, but you must request it.

Everyone knows about the never-ending supply of free peanuts at Texas Roadhouse (and, of course, peanut balls littering the floor as a result), but Mashed says there’s also an endless supply of more substantial free food. Have: Roll and Butter. Unless specifically requested, the chain’s servers will only bring one basket of bread and butter per table, but if you request additional rounds of rolls, you will receive them.

7. Their chili is made from some left over ingredients.

Chili is best avoided at Texas Roadhouse, according to several employees of Texas Roadhouse, who shared some secrets about the series on Reddit. Part of what one employee said was “the kebabs and dillo bites are made from the leftovers of [steak], and the chili is made with the rest … the chili should be avoided.”

8. The best steak deal on the menu here is Filet Medallions.

According to Newsweek, a former employee of Texas Roadhouse — and thus no longer obligated to upsell — posted a TikTok video claiming in that video that a nine-ounce medallion meal is the best deal. It has more meat than most steak options and can be served with any side dish of your choice instead of rice or mashed potatoes.

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Grapes are a quick and healthy snack that can be enjoyed by both children and adults. Are they, however, safe for your beardie? Can bearded dragons eat grapes?

They can, but not very often.

How often do grapes appear on bearded dragons?

When your bearded dragon can eat grapes is determined by her overall health. If your dragon does not have obesity, diabetes, or any other health issues, feeding him one or two grapes once a week should be fine. If your dragon has any health issues, once a month is preferable, and you should always consult your veterinarian first to ensure that even a small portion will not harm your dragon.

A grape or two once a week is fine for a healthy bearded dragon. Consider some of the nutritional advantages that make this possible:

• Fiber is abundant, which aids digestion and prevents constipation.
• Grapes have a low acidic content, so they won’t burn their mouths or damage their stomach lining like citrus fruits or foods with a higher acid content.
• Antioxidants (found in particular in the skin of red grapes), which reduce and prevent inflammation, lower the risk of heart disease, and even help your dragon avoid allergies.
• High water content (45–68%), which can improve kidney function and prevent dehydration in appropriate doses.
• Blood pressure is controlled by potassium.

Can green, purple, and red grapes be eaten by bearded dragons?

You might be wondering what kind of grapes we’re talking about at this point. Grapes, after all, can be green, purple, or red. All of the above is true! Unless you’ve discussed any underlying health concerns with your vet, your beardie can safely eat a grape or two of any color once a week.

Why can’t bearded dragons always have grapes?

Grapes are allowed as treats for bearded dragons, but not as part of their daily diet. The following are the main reasons for this:

Choking danger. Make sure your dragon is eating seedless grapes. Your baby is in danger from seeds. They’re not only choking hazards, but they can also cause gut impaction, which means they’ll block your beardie’s digestive tract and prevent them from defecating. If not addressed immediately, this can lead to serious problems and even death.

Dehydration and overhydration are two different things. Fruits that are mostly water (like grapes) can cause severe dehydration in the long run if consumed in large amounts, because too much hydration causes diarrhea, which dehydrates your pet. Bearded dragons are native to Australia’s deserts, so they’re used to being dehydrated for extended periods of time, but not to the kind of severe and permanent dehydration that comes from overhydrating.

Bone metabolic disease (MBD) No one wants to deal with MBD—excruciatingly it’s painful for your beardie and can lead to paralysis and death in severe cases! Too many grapes can put your dragon at risk of this debilitating disease, which is frequently caused by a calcium deficiency:

• Oxalates Oxalates, a type of acid found in grapes, bind to calcium in the body. Even if your beardie eats a calcium-rich diet, too many grapes can cause problems because the oxalates essentially steal the calcium that her blood would otherwise absorb.
• Phosphorus Bearded dragons should eat calcium-rich foods and foods with equal amounts of calcium and phosphorus on a regular basis. This is due to the fact that phosphorus, like oxalates, prevents calcium from being absorbed into the bloodstream. With a phosphorus to calcium ratio of 5:1, it’s easy to see why grapes should be consumed in moderation.

Diabetes, tooth decay, and obesity are all linked to each other. Grapes are high in sugar, which is harmful to both humans and bears. Too much sugar, even from natural sources like fruit, can cause tooth decay, fatty liver disease, obesity, diabetes (yes, dragons can get diabetes!), and, in the worst-case scenario, heart failure and death in dragons.

CAN BEARDED DRAGONS EAT GRAPES LEAVES?

Bearded dragons can eat grapes as long as they don’t eat them too frequently. Can they, however, consume grape leaves?

They certainly can! Grape leaves are actually more nutritious for dragons than the fruit itself, as they are high in protein and calcium and low in phosphorus.

HOW CAN BEARDED DRAGONS EAT GRAPES?

Although bearded dragons can eat grapes whole, many owners prefer to cut them up into smaller pieces so that their dragons can eat them more easily and avoid choking. Cutting up the grapes also ensures that there are no seeds, as even seedless grapes can contain one.

Because grapes are sweet and dragons enjoy them, you can use them to encourage your dragon to eat his vegetables. This is especially beneficial for younger dragons, who may be resistant to vegetables at the moment. Grape pieces can easily be snuck in with bell peppers, sweet potatoes, kale, or any other staple vegetable. Good eating!

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Can you eat raw shrimp? It contains harmful bacteria, viruses, and antibiotics used in shrimp farming, making it extremely dangerous.

Shrimps are one of the most popular shellfish in the world. Humans can eat its fleshy abdomen and tail, which have become a major source of delicacy for many people from various cultures around the world. They’re known for having a delectable flavor and varying textures depending on the variety.

One of the reasons for their widespread consumption is the large amounts of nutrients deposited in their bodies. Carbohydrates, monounsaturated fat, vitamins A and D, and minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc are all found in shrimp. It’s also high in protein and has a low saturated fat content, making it a healthy choice. They are also high in Omega-3 fatty acids and low in mercury.

Shrimp are the most widely consumed seafood in the United States. According to the New York Times, the average annual shrimp consumption in the United States is 4.4 pounds per person, with over 1.5 billion pounds consumed overall. Wild-caught shrimp and farmed shrimp are the two main ways shrimp enter the US market. It’s boiled, broiled, baked, barbecued, pan-fried, deep-fried, stir-fried, and even eaten raw in some cases.

Raw shrimp consumption is common in many cultures around the world. Shrimp are sometimes eaten live in China with a baijiu liquor dip. Also, the Amaebi sweet shrimp, a shrimp family species, is generally thought to be best enjoyed raw because cooking can deplete its sweetness. Another raw shrimp delicacy is sashimi, a raw shrimp delicacy from Japan.

However, questions have been raised about how safe raw shrimp is for humans. Raw shrimp is not recommended by many health professionals for a variety of reasons.

Why is it dangerous to eat raw shrimp?

1. They carry pathogenic bacteria.

Raw shrimp contain harmful bacteria that can cause food poisoning in those who consume them. According to Samford University Bangladesh’s Department of Microbiology, Salmonella, Vibrio cholerae, Aeromonas, and Vibrio parahaemolyticus were found in samples of export quality frozen shrimp. The bacteria in raw shrimp can cause food poisoning if consumed. This is due to the fact that the bacteria mentioned above cause 90% of food poisoning cases. Food poisoning symptoms from shrimp include

• Vomiting
• Nausea
• Headaches
• Fever
• Diarrhea
• Fever

These symptoms can last up to seven days, and a healthy adult male may be able to recover without any treatment. People with underlying illnesses or a weakened immune system, on the other hand, may develop more serious conditions that can lead to death. As a result, people with a weakened immune system should avoid shellfish altogether.

2. They are infected with dangerous viruses.

Bacteria aren’t the only potentially harmful substances found in raw shrimp. Iran’s Genetic and Breeding Research Center for Cold Water Fishes publishes a journal. It shows that many shrimp are infected with multiple viruses. Some of them are as follows:

• The virus causing white-spot syndrome (WSSV)
• Baculovirus monodon (MBV)
• The virus with yellow heads (YHV)
• Hepantopancreatic parvovirus is a virus that affects the pancreas (HPV).
• Lymphocytic organ virus of Australia (LOV)
• The virus linked to Gill (GAV)
• The virus that causes infectious hypodermal and hematopoietic necrosis (IHHNV)
• The virus causing Taura syndrome (TSV)
• Virus Mourilyan (MOV)
• Virus Laem Sing (LSNV)
• Midgut gland necrosis virus caused by baculovirus (BMNV)
• Slow growth syndrome in Monodon (MSGS)
• Myonecrosis virus infection (IMNV)
• Macrobrachium rosenbergii nodavirus (MrNV)
• virus that is extra small (XSV).

More than 15 viruses have been reported to infect shrimp, according to the journal. Shrimps suffer from them, despite the fact that they are not considered a threat to human health. Consumers want to eat only healthy shrimp, so it is recommended that shrimp be properly cooked so that any bacteria or viruses present can die out during the cooking process.

3. Antibiotics used in shrimp farming are present.

Shrimp is sourced in the United States from both wild-caught and farmed shrimp. Wild-caught shrimp account for 10% of the total, with farmed shrimp accounting for 90%. However, most farmed shrimp are imported from Southeast Asian countries, not from shrimp farms in the United States. Most of these countries have shrimp farming and a poverty-based production system, and their shrimp farms are most likely abusing antibiotics. Due to easy access to antibiotics in these areas and little to no government regulation on such matters, many shrimp farmers use antibiotics on their shrimp without a prescription and often use an unhealthy amount.

Antibiotic resistance and antibiotic residue are two major issues resulting from antibiotic abuse on shrimp farms. Farmers end up using antibiotics meant for human disease outbreaks on their shrimp when they develop resistance to regular antibiotics, according to the aquaculture alliance. Antibiotic abuse results in antibiotic residue in harvested shrimp, which can range from non-metabolized antibiotics to metabolic by-products.

The FDA has prohibited the use of antibiotics in shrimp aquaculture in the United States. Other countries, on the other hand, allow the sale of antibiotic-treated shrimp. According to the World Health Organization, antibiotics are a major threat to global health, food security, and development.

Shrimp farmed with antibiotics should be avoided, according to the Shrimp Alliance, because they can cause cancer and aplastic anemia. According to the Shrimp Alliance, the vast majority of shrimp imported into the United States comes from countries designated as “red zones” for antibiotic abuse in aquaculture. In a 2015 report by the United States Government Accountability Office, 12.2 percent of imported shrimp tested positive for banned antibiotics, and India is a major offender, accounting for more than half of all shrimp imports rejected due to antibiotic residue and bacterial infections. They are, ironically, the largest shrimp exporter to the United States.

For the reasons stated above, the FDA strongly advises against eating shrimp raw and recommends that they be thoroughly cooked before consumption.

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