We were all set to scribble up a defense* of Taco Bell's Cantina Tacos in light of SF Weekly and Fresno Beehive's gleeful dismissal, but then the Center For Disease Control came out with this:
CDC is collaborating with public health officials in multiple states, the U.S. Food and Drug Administration (FDA), and the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA/FSIS) to investigate two multistate outbreaks of Salmonella infections, each involving a different Salmonella serotype: Hartford and Baildon. Both of these Salmonella serotypes are rare, and ill persons in both outbreaks have a similar age and geographic distribution. Investigators are using DNA analysis of Salmonella bacteria obtained through diagnostic testing to identify cases of illness that may be part of these outbreaks.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Marc Forgione is a chef to the core. As the son of cooking legend Larry Forgione, he practically grew up in the kitchen.
Now, Marc is making his own way with a self-titled restaurant in the TriBeCa neighborhood of New York City - which was recently awarded one star by the Michelin Guide in 2010. (And not to stir the pot, you may also recognize his name from a recent dust-up with New York Times financial writer, Ron Lieber.)
Kerfuffles aside, and with the Eatocracy editors being all starstruck lately, it seems like the perfect time for a good old-fashioned game of "guess who's coming to dinner?"
5 People Dead or Alive I Want to Cook For: Marc Forgione
Topher Kohan loves two things: Search Engine Optimization and beer. The former, he heads up for CNN.com. The latter, he tests out at fests, breweries and bars – as well as his own home, where he brews up and bottles his own. Let’s have a drink with the man.
American wheat ale, or American light wheat as it’s also known, is perfect for the hot summer months
This all-American version of a German-style hefeweizen originating in the Pacific Northwest ranges from pale to golden in color and can be quite hazy if not filtered. It has a long-lasting head with a crisp and refreshing taste, and somewhere between a light to medium body.
Unlike their German weizen counterparts, you will not find the telltale flavors and aromas of banana and clove because they are fermented with normal ale yeast. Still, there might still be some fruitiness in the aftertaste coming from ale fermentation.
The things we do for our readers. In response to our post on office coffee tweaks, commenter Audrey asked, "Okay so tell me if this is odd. One of my coworkers puts salt in her coffee. She will put like 5 or 6 of those small packets of salt in a small cup of very strong black coffee and nothing else. She says it cuts the bitterness out.
I've never seen anybody do that before and I think its just disgusting and very odd but maybe I'm wrong..maybe more people do it and I'm just not aware of it."
KDirty responded, "It's not that odd, honestly. I don't know about putting it directly in the coffee, but I generally add a pinch of salt to my coffee grounds while brewing–it DEFINITELY cuts some bitterness out of the coffee. Try it!"
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