In cooking, the process of clarification entails straining out extraneous muck from liquids so that they might be pure, clear and ideal for consumption. With this series on food terminology and issues we're attempting to do the same.
Another day, another Food and Drug Administration warning - and for what seems to be the millionth time in the past few months (okay - at least the fourth this year), the culprit is sprouts.
In a press release issued on Monday, the agency advised consumers not to eat Evergreen Produce brand alfalfa sprouts and spicy sprouts. The release states that these sprouts are possibly linked to 20 reported cases, including one hospitalization, of Salmonella Enteritidis in Idaho, Montana, New Jersey, North Dakota and Washington State.
While the pathogen associated with this outbreak is different from the pathogen associated with the outbreak in Europe, the FDA says it is imperative that elderly, infants and those with impaired immune systems not consume the sprouts, as they are are more likely to have a severe illness from Salmonella infection.
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“After the first glass, you see things as you wish they were. After the second, you see things as they are not. Finally, you see things as they really are, which is the most horrible thing in the world.”
This is what Oscar Wilde wrote of absinthe, the high-proof spirit tasting of anise, fennel and exotic aromatics.
Absinthe upholds quite the evocative reputation - it was banned in the early 1900s in most of Europe and the United States after drinkers often experienced visits from la fée verte, or the green fairy. Other legends took it further, claiming imbibers could succumb to insanity, suicide or even murder.
The American ban on the spirit has since been lifted in 2007, and modern varieties contain severely regulated amounts of wormwood, the ingredient linked to its supposed hallucinogenic effects.
Maxwell Britten, head bartender of Maison Premiere in Brooklyn, New York, thinks we may have judged the green fairy too quickly - and that her reputation isn't quite what it used to be.
Five Misunderstandings or Misgivings about Absinthe: Maxwell Britten
Women in the West Bank town of Nablus are preparing to open a cookery school to teach Palestinian specialties to foodie tourists.
The school will be part of a cultural and social center, called Bait Al Karama, and will be the first women-led cookery school in the Palestinian Territories, according to its organizers.
It has already joined the Slow Food movement, the international association set up to combat fast food culture and concerned with organic, locally-sourced food.
Read Hungry for adventure? Head to West Bank cookery school and get recipes for Knafeh and Makloubet Zaher below.
Sink your teeth into today's top stories from around the globe.
Whether it's sushi in Japan, risotto in Italy, paella in Spain, biryani in India or etouffee in New Orleans - nearly every culture on Earth has rice at the heart of some of its most traditional dishes.
Using photographs, stories, recipes or video, using iReport, tell us how your culture uses rice. It may be a story of cooking with your grandmother, a holiday dish, a family gathering, a favorite restaurant or store or a dish that brings you comfort, brings back memories (sweet or bitter) and reminds you of home.
Share your connection to this special grain, and we just might include it in an upcoming feature on our food blog Eatocracy.
iReport: How does your culture use rice?
The deadline for this assignment is Friday, July 1st at 5 p.m. E.T.
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