36 million pounds of ground turkey recalled after Salmonella outbreak
August 3rd, 2011
08:15 PM ET
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Cargill Meat Solutions Corporation announced Wednesday an immediate voluntary recall of approximately 36 million pounds of ground turkey meat because it may be contaminated with salmonella bacteria.

Cargill's plant in Springdale, Arkansas, processed the fresh and frozen ground turkey products between February 20 and August 2, the company said in a news release.

Federal health authorities said Tuesday that an outbreak of Salmonella Heidelberg that has killed one person and sickened 76 others in 26 states appears to have been traced to ground turkey products.

Read Cargill recalls 36 million pounds of ground turkey

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Filed under: Recalls • Salmonella • Tainted Food

August 3rd, 2011
05:20 PM ET
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The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing, as is the Reader Challenge.

When folks are using sidewalks as griddles and baking biscuits in their cars, you know you've got a heat wave on your (sweaty) hands. Take a tip from the folks at Knox who published "Dainty Desserts for Dainty People" way back in 1915. They didn't need any newfangled plug-in freezers or schmancy ice cream gizmos to keep cool in the middle of a blistering summer - just a block of ice in a chest, or crushed ice mixed with rock salt.

Where'd the ice come from without a home freezer? Let's not get too hung up on the details (a strapping delivery gent would come around with a wagon full of blocks and some tongs) when there are brains to be frozen and tongues to be tantalized.

Here's your assignment, should you choose to accept it.

5@5 - Questions a chef hears more than once a day
August 3rd, 2011
05:00 PM ET
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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.

Diners say the darndest things - and apparently, hungry minds think (and inquire) alike.

Here are some frequently asked questions that chefs like Ryan Butler, the Executive Pastry Chef at Mary Queen of Scots, receive from customers - and perhaps a little bit too frequently at that.

Questions Chefs Really Wish You Would Stop Asking: Ryan Butler

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Filed under: 5@5 • Think

Box lunch: Antiquated wine lists and grilled mollusks
August 3rd, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Wherein Talia Baiocchi hops into the DeLorean and guns us back to the 19th century wine list. - Eater

  • A reluctant star: Jacques Pepin is "above all things, a teacher." - Mercury News

  • Farmer Lee Jones on cultivating nothing into a whole lot of sustainable something. - Gilt Taste

  • Josh Ozersky thinks restaurants should leave the grilled cheese-making to home cooks. - TIME

  • Grill your shellfish (and send us a thank you note later). - NPR
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Filed under: Box Lunch • News

The rise of the robo-sommelier
August 3rd, 2011
10:30 AM ET
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Scientists in Spain say they have developed an electronic "tongue" that can identify different types of the Spanish sparkling wine cava - a task more usually left to the skilled palate of the sommelier.

Using sensor systems and mathematical processes, the electronic tongue can currently distinguish between three types of cava - brut nature, brut and medium dry - researchers at the Universitat Autonoma de Barcelona say.

But they hope with proper training, it will soon be able to pick out all types of cava on the market, in the same way a human sommelier might, and quantify how much sugar each contains.

Read Brut or sweet? Spain gets electronic 'tongue' to taste cava

But can a robot tell you how to sex up your bargain bottle?

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Filed under: Technology • Wine

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