Oh Micheal Symon how you inspired me today. I purchased a pork tenderloin the other day not really knowing what I was going do with it. Maybe pork and sauerkraut. Then while breaking for lunch I watched The Chew and what do I see? Michael Symon was given the challenge to cook a meal out of a grab bag of ingredients. Pork Tenderloin was the protein. Perfect. Here is The Chew version of what Micheal created.
A quick trip to the store for brussel sprouts and sweet potatoes. I had the remaining ingredients needed. And although I didn’t follow exactly Chef Symon’s recipe, I was very pleased with the results. I cooked my pork whole and wrapped in bacon and seared in a cast iron dutch oven. My family is not to fond of Thyme so just a pinch. I did add garlic in the pot with the pork.
I was never a big brussel sprouts fan so I cooked them after removing the sweet potato / apple mix from a cast iron skillet. I am trying to add ginger to my diet so a sprinkle of ginger seemed like it would be a good addition and it was! I actually liked the brussel sprouts. Will definitively make them again this way.
Do you have a stomach ache, vomiting and diarrhea and a low grade or no fever? Did one person in your house get sick first then everyone else about 18-36 hours later?
Image courtesy of scottchan / FreeDigitalPhotos.net"
You tell your friends and family that you have a stomach flu. What you have is most likely Viral gastroenteritis. Viral gastroenteritis is caused by excessive bacteria in your intestines.
How does it get there? It could have been transferred to the food you ate by someone that currently has or recently had a virus. The most common virus affecting food safety in the US is Norovirus. Norovirus is spread to food when someone does not wash hands properly after using the restroom. Only a small amount of Norovirus can get you ill. The incubation period is generally 18-36 hours. The illness typically lasts a week and most recover without medical attention. You need to realize that even after feeling better Norovirus can still be in the feces for as much as two weeks.
Call it what you want. Just remember that it can be spread to ready to eat food when someone with poor personal hygiene touches it. Protect your customers, your family or your friends when serving food. If you work in a food facility you should NEVER handle or work around food if you have diarrhea or vomiting, go home and stay home for 24 hours after the last “episode”.
If you are a home cook, wash your hands with soapy water before you start cooking. After cleaning and rinsing surface, use a sanitizing solution of 1 – 1 1/2 teaspoons of chlorine bleach in one gallon of water on all food contact surfaces, knobs for turning water on and sink interior should be sanitized as well. Use a clean wiping cloth and allow surface to air dry.
updated 10/09/12: The ripple affect continues. A result of Sunland including products manufactured back to March 2010 Harry and David, LLC as issued a recall on 12 oz. jars of Harry & David® Crunchy Almond and Peanut Butter, Harry & David® Creamy Banana Peanut Spread, Harry & David® Creamy Caramel Peanut Spread and Harry & David® Creamy Raspberry Peanut Spread with “Best By” dates of 01MARCH11 through 24SEPT13, as well as the following multi-component food items which included the above-named peanut butter products as components:
Harry & David® Apple Snack Box
Wolferman’s® Bee Sweet Gift Basket
Wolferman’s® Hearty Snack Gift Basket
Wolferman’s® All-Day Assortment Gift Basket
Wolferman’s® Father’s Day Basket
Also, Kilwins Quality Confections, Inc. of Petoskey, MI has issued a recall on 7 ounce packages of S/F PEANUT BUTTER FUDGE, bar code 000648, lots 67936, 67105, 66959, 66413, 66248, 65123, 63124, 62693, 62612, 61658, 61621 sold in our retail stores between October 1, 2011 and October 5, 2012.
240. That is the number of total products recalled by Sunland, Inc. The recall was recently expanded to include products that were manufactured from March 1, 2010 that are still within the “best if used by” date. Also added were products that were not part of the original recall but where manufactured during the original recall dates and have a “best if used by” date that has not expired. This recent addition appears to be precautionary, the addition of the 139 other products have not been linked to any illnesses.
There have been 29 similar illnesses reported in 18 states and in interviews of 14 individuals, 12 reported consuming a single product.
The complete list of recalled products can be found here.
October 3, 2012 – KRASNYI OKTYABR located at 60 20th street, Brooklyn, NY 11232 is recalling Beer Set Dried Rudd discovered by New York State Department of Agriculture and Markets Food Inspectors during a routine inspection and subsequent analysis of the product by Food Laboratory personnel that confirmed the fish had not been properly eviscerated prior to processing.
I am a happy girl right now. Last night I stopped at my local seafood shop and picked up a variety of goodies. I didn’t make the fried oysters last night as I planned and I looked at them all day today. Temptation got the best of me and I had to have some for lunch. They are so easy to make I am sure we will be enjoying these little bivalves all fall and winter.
Here is how I make mine.
Drain Oysters, Coat, Rest, Coat and Fry. That is it!
My coating is a 4:1 mix of corn meal and flour, salt and pepper to taste, a dash of Old Bay and dried parsley.
I find that if you run through egg first the coating is too thick and takes away from the Oysters taste. I place coating in a shallow pan and place oysters on top. Let set for a minute then turn. Set for about 5 minutes. Flip again.
I shallow fry in Extra Virgin Olive Oil with a pat of butter. The recommended minimum cooking temperature for oysters is 145º.
Serve on crackers and top with dollop of cocktail sauce or ketchup mixed with my new favorite sauce, Wasabi Sauce by Woeber Mustard Mfr Co.
The debate continues. Baltimore City District 2 councilman Brandon Scott proposes the city adapt a rating system similar to that of other big cities like New York. My ‘vote’ on this issue is still out. I have concerns that often inspectors do not judge facilities equally and until I am convinced that the system will rate all facilities on an equal scale I am going to have to vote no.
With that said, I do think there are some steps we can take to protect consumers from unsafe food handlers. Yes, I put the majority of responsibility of serving safe food on the actual food handler. According to CDC statistics, when the pathogen is known that caused an illness, 58% of the time, 5.5 Million cases a year domestically are caused from Norovirus. Norovirus is spread rapidly and only a small amount of the virus is needed to make you ill. Typically, most will recover from Norovirus after a week of vomiting and diarrhea, although dehydration can cause other problems that may require further care. Norovirus, causes 14,663 hospitalizations a year.
I said it the responsibility of the food handler to protect the food. But it is the responsibility of the restaurant owner or manager to take an active role in providing sufficient training to ALL food handlers. Baltimore City is one jurisdiction in Maryland that requires a CFSM (Certified Food Safety Manager) on duty at all times. From personal experience and hearing feedback from students in my classes that knowledge learned during training is not always taught to the actual line worker or prep staff. I would like to see food handler training required of all food handlers as it is in TX and CA. This is not the same 16 hour course required of Managers but a 2-3 hour course that teaching proper techniques to avoid cross contamination, practice good personal hygiene, proper cleaning and sanitizing methods and how to avoid time and temperature abuse.
During an interview with a restaurant owner on WBAL TV the owner said, “If you run a high-volume restaurant or food service or bar, the place in the morning before you open, you could have every qualification to be an ‘A’ but in the middle of a high-volume rush, even doing the best you can, you’d be at a ‘B’ or a ‘C’,” Filipidis said.
I disagree!! This is exactly the mindset that needs to be changed. Busy or slow, food safety should NEVER be second to volume. Food handlers need active training and employers need to enforce best practices.
Kasel Associated Industries Recalls Nature’s Deli Chicken Jerky Dog Treats Because of Possible Salmonella Health Risk
It is important to understand that when humans handle the dog treats and do not properly wash hands they are at risk for Salmonella. This is very important since often children are given the task of “treating” the dog. Please make sure you follow proper handwashing techniques.
Wet hands with 100º water or warmer.
Scrub hands together vigorously for 10-15 seconds. Do not forget about the tops of hands and up forearms as well.
Rinse with 100º water or warmer.
Dry with a paper towel. Using a kitchen towel that has been used for multiple purposes is NEVER a good idea.
Here is the details on the recall:
The recalled Chicken Jerky Dog Treats were distributed to 57 Sam’s Club locations in the following states: CO,IA,ID,IL,KS,MO,MT,NE,OK,SD,UT and WY.
The product comes in a clear plastic bag with the Nature’s Deli logo containing 2.5 lbs chicken jerky marked with UPC bar code 647263800208. Kasel Industries is recalling lot number BEST BY 091913 DEN because this lot code tested positive through analysis by the FDA.
No illnesses have been reported to date in animals or humans in connection with this product.
What could be more Baltimore? We are watching the Orioles play ball and enjoying a crab pretzel topped with a creamy blend of cream cheese and crab meat, topped with cheddar from a local seafood house. So yummy I just had to share.
According to a press released issued by Dale and Thomas Popcorn on September 28, 2012, the company is voluntarily recalling a limited number of ready-to-eat bags of select flavors of Popcorn, Indiana-brand popcorn products because of possible contamination by Listeria monocytogenes.
According to a voluntary recall issued by Del Monte Fresh Produce N.A., Inc. on 09/28/12 and as posted on the FDA.gov website. The following products may include mangoes from the Agricola Daniella in Mexico recall. The possible risk is Salmonella, you can read more about salmonella on our Food Safety Defined page.