That Salmonella Outbreak Is Still Wreaking Havoc on Egg Eaters

Last month over 200 million eggs were recalled as a result of a salmonella outbreak. Given the massive scope, consumers are still being impacted weeks later. The Center for Disease Control and Prevention claims that 35 people spanning five states have fallen ill. 12 of those people reported being infected from April 13 to as recently as May 9. According to the Washington Post, 11 people have been hospitalized. So far no deaths have been reported.

Considering that eggs can have a shelf life of up to three weeks, it makes sense that illness is still being reported nearly a month after the recall. So how can you tell if you have a bacterial outbreak waiting to happen in your refrigerator? Here’s what to look out for.

Rose Acre Farms implemented a voluntarily recall of their eggs back in April. However, to complicate matters, they were sold under a myriad of different brand names, making it harder for consumers to know whether or not they may have been directly affected. The names include Coburn Farms, Country Daybreak, Food Lion, Glenview, Great Value, Nelms, and Sunshine Farms. Step one is identifying whether or not you have anything packaged under those brands in your kitchen.

If eggs from these companies are in your possession, you’ll want to be on the lookout for specific markings on the package. According to the FDA, the eggs in question came from plant number P-1065 and have a date range of 011 through 102 printed on the carton. In other words, be extremely thorough when checking your fridge for potentially contaminated eggs. Egg-cersize caution!

In a statement to the Washington Post, Rose Acre Farms said, “We apologize to anyone who may have been sickened or who has a family member or friend who may have taken ill because of our eggs. Meanwhile, we have already implemented numerous remedial actions and have not only corrected deficiencies at the farm, but we’ve also taken other steps to ensure the farm meets or exceeds the standards by the FDA and USDA.”

This is the largest egg recall in nearly a decade. Back in 2010, two Iowa farms recalled over 500 million eggs, but this outbreak is still pretty awful. The FDA warns that Salmonella Braenderup can cause fever, nausea, vomiting, and abdominal pain in healthy adults. The symptoms can be far more serious, and even fatal, for children, the elderly, and those with weakened immune systems.

It’s been a big year for bacterial outbreaks. There have already been 149 reported cases of E. coli associated with romaine lettuce (another food that can last a while in your fridge). With so many many recalls, we’re wondering when it will be safe to eat a healthy diet ever again!

from Food News – Chowhound https://ift.tt/2Km4Jrk
via IFTTT

What Is Worcestershire Sauce and Why Is Everyone Obsessed with It?

Worcestershire sauce is a mystery for many reasons. First, how do you pronounce that first word? And then when you find out it’s “wist-ə-shur,” you naturally want to know why it’s only three syllables when it looks like there are at least five. And when that’s sorted, what is it named after? Is there a Lord Worcestershire out there? Or did someone else create it? Five questions in and we haven’t even gotten to the flavor yet. So let’s go there now! What’s in it that creates the salty, umami taste that is a perfect accompaniment to steak, adds zing to salad dressing, and gives a depth of flavor to a Bloody Mary? And also, what else is it good for? Let’s talk about all of these things, starting with the name.

What is Worcestershire?

Worcestershire is a rural county in the West of England and it is there, in the largest city of Worster, that Worcestershire sauce was invented.

I’m sure you notice that the suffix “-shire” is added onto Worcester to create the county name. That’s, in general, a British thing to do, but this “shire” has special significance to the creator of another “Shire.”

Yep, J.R.R. Tolkien has a particular love for Worcestershire, so much so that he claimed that county as home and based the region of Middle-Earth known as the Shire on it. His Aunt Jane’s farm is allegedly the inspiration for Bilbo Baggins’ house.

Worcestershire – famous for sauce and an epic novel. Not too shabby. Though I’m still not so clear on why it’s only three syllables.

Who named this sauce something so impossible?

Okay, so now that we know more about Worcestershire itself, it feels a little less crazy, but still, why didn’t the creators name it after themselves?

Well, they did. Kind of. The most famous brand of Worcestershire sauce, and the original, is Lea & Perrins. John Wheeley Lea and William Henry Perrins were pharmacists (or chemists, as the Brits would say) in Worcester in the 19th century. Back then, pharmacists around the world were known for creating all sorts of tonics, among them Coca-Cola and Dr. Pepper, but in England they were looking for something more savory.

In the 1830s, Lea and Perrins claim to have come upon a recipe for what would later become Worcestershire sauce, thanks to Lord Marcus Sandys, ex-governor of Bengal, India. Except there are no records supporting the existence of such a person. Numerous guesses have been made about its actual origin—everything from a member of the House of Lords, to a veteran of the Napoleonic Wars, to the Chief Justice of India who had brought it back with him as a substitute for curry powder—but no one knows for sure.

Regardless of its origin, Lea and Perrins made a batch of it shortly after getting the recipe. They thought it tasted awful and set the barrel they had mixed it in aside. Then, a couple years later while doing some spring cleaning, they rediscovered the barrel. The sauce had aged well and had the savory, piquant flavor we’re familiar with today.

The sauce was a hit, so Lea and Perrins began manufacturing and selling the sauce in 1838 and nearly 200 years later, their factory is still going strong.

Back to the beginning: Why did they name it Worcestershire sauce? Maybe they loved their county as much as J.R.R. Tolkien and wanted it to be world-renowned. Unfortunately for them, Worcestershire is not a trademarkable name, so other companies, such as Heinz, can use it on their bottles. But the Lea & Perrins brand is still the original.

What is Worcestershire sauce made of?

Here’s the fun part. And by fun, I mean potentially disturbing. Remember when I said that the first barrel of Worcestershire sauce was aged for years? Well, beyond a couple different types of vinegar (barley malt and spirit), molasses, sugar, and salt, the most prominent ingredient is…anchovies.

Yes, Worcestershire sauce is in large part aged, fermented fish paste. But that’s why it has that lovely umami bite. If that fact freaks you out, there are several vegan and vegetarian options on the market that, while not Lea & Perrins, come pretty close.

Beyond those ingredients, Worcestershire sauce contains tamarind, a fruit that has a sweet and sour tang underscored by an earthiness, plus garlic, onion, and “spice and flavorings.”

For over a century, no one knew what the “spice and flavorings” were, but then in 2009, a company accountant came across a diary from the 1800s that had been discarded in a dumpster. In that diary were the contents of the secretly guarded spices and flavorings: cloves, soy, essence of lemons, peppers, and pickles.

Add these together in the proper proportions, let them sit for 18 months, and when you’re done, you’ll have a sauce that starts out sweet and acidic, but finishes with a peppery bite and mouth-watering, umami sensation.

How can you use Worcestershire sauce?

Worcestershire sauce is incredibly versatile. You can use a sprinkle to brighten up a soup or stew and not risk making it too sweet (like you might if you used apple cider vinegar) or too fruity (like if you used lemon juice). It’s also a great way to top a steak if you’d like to add a little something extra. From classic to creative, here are a few ways to use Worcestershire sauce.

Bloody Mary & Bloody Caesar

Chowhound

The classic brunch cocktail wouldn’t be the same without Worcestershire sauce and neither would her Canadian friend, the Caesar. Get our Bloody Mary recipe and our Bloody Caesar recipe.

Caesar Salad Dressing

Chowhound

And speaking of Caesar, the eponymous salad dressing contains a hint of Lea & Perrins too, not that you should be surprised considering it, too, contains anchovies. Get our Caesar Salad Dressing recipe.

Shepherd’s Pie

Chowhound

This dish brings Worcestershire sauce back to England and adds a brightness and spice to what could otherwise be a somewhat muddled amalgam of meat, potatoes, and vegetables. Get our Shepherd’s Pie recipe.

Japanese Chicken Curry

Chowhound

Worcestershire sauce can travel, especially to a cuisine like Japan’s, that claims fermented ingredients (miso, anyone?) and fish as staples. Get our Japanese Chicken Curry recipe.

Thanksgiving Turkey Cake

Chowhound

Worcestershire sauce—a.k.a. fish juice—in a cake?! Don’t worry. It’s actually a super-savory Thanksgiving feast disguised as a cake. Cranberries, stuffing, and Worcestershire sauce-infused turkey “cakes” iced in mashed potatoes, both white and sweet? Sign me up! Get our Thanksgiving Turkey Cake recipe.

Roasted Beef Tenderloin with Henry Bain Sauce

Chowhound

Beef and Worcestershire sauce. It’s a classic for a reason and this Henry Bain Sauce is chock-full of Lea & Perrins’ special stuff. One mouthful of tender beef smothered in a sweet and spicy glaze and you’ll feel like you’ve created a five-star meal. Get our Roasted Beef Tenderloin with Henry Bain Sauce recipe.

from Food News – Chowhound https://ift.tt/2rJ9Z0F
via IFTTT

Starbucks Updates Its Bathroom Policy in Light of Recent Controversies

Good news for anyone who doesn’t want to drop five bucks on a Frappuccino in order to take a pee. Starbucks recently updated its bathroom policy. While their restrooms were previously available to only paying customers, the coffee franchise has since reversed its stance, making the bathrooms at all 14,000 of their locations free to all.

At an event in Washington D.C., Starbucks Chairman Howard Schultz clarified the new, updated policy and had this to say at a speaking engagement for the Atlantic Council, “We don’t want to become a public bathroom, but we’re going to make the right decision 100 percent of the time and give people the key. Because we don’t want anyone at Starbucks to feel as if we are not giving access to the bathroom because you are ‘less than.’ We want you to be ‘more than.'”

This news follows a series of controversial incidents for the company. The updated bathroom policy is part of a continued response after the arrest of two black men at a Philadelphia location. The two individuals were waiting for a business associate and had not ordered anything, prompting the manager to call the police. When footage of the incident appeared online, it prompted a public outrage. Another discriminatory incident also occurred in January at a Torrence, Calif. location when a black man claimed he was denied access to the store’s restroom, while a white man was given the code to enter. Neither man had ordered anything.

Starbucks also announced that all locations will be closed on May 29 to conduct racial bias training with its employees (maybe America should also take a day off to examine implicit bias too.).

While the new bathroom policy and employee training are great starts, it’s yet to be seen how these responses will be enforced. It’s easy to be skeptical, because no one should be harassed when nature calls, or arrested for meeting up with a friend at one of the most universal coffee shops in the world. And for those who won’t be frequenting the chain in protest, here’s how to make some of the best Starbucks drinks in the comfort of your own home.

from Food News – Chowhound https://ift.tt/2rHv3oe
via IFTTT

How to Make Your Life Easier with an Instant Pot

Pot roast in about 45 minutes. Kale. Hard-boiled eggs. Ribs. Quiche. Chicken wings. Cheesecake with no cracks in it. Steel-cut oatmeal. With an Instant Pot, these dishes are possible with less time, mess, skill, and fuss. We hear no mention of this seemingly miracle device among many of the mainstream-media chefs, but there’s a growing (not-so) underground movement bolstering this special multi-cooker.

Able to slash cooking time by 70 percent, the Instant Pot is the unexpected champion of kitchen appliances that has birthed its own genre of cookbooks, fan groups, and blogs. It does the job of seven kitchen appliances in one countertop device: pressure cooker, slow cooker, rice cooker, sauté pot, steamer, warmer, and yogurt maker. And it’s an Amazon best seller, with an average 4.7/5 rating out of almost 12,000 reviews. It’s like that old Crock-Pot craze, but multiplied by seven.

A hit for its efficiency and follow-through on all its promises, it’s especially won over busy full-time workers who have to come home and throw together meals without a plan. Besides decluttering your countertop and cooking super-fast (which is more than enough as it is!), the Instant Pot can relieve your pressure-cooker phobia with sensors to tell you when the lid is safely locked. The food world’s diverse special interest groups like the Paleo community, gluten-free eaters, and vegans are standing together behind the Instant Pot. (Why can’t it just be called the Instapot, and be done with it? Off topic…)

So check out the Instapot, ahem, Instant Pot options, and then a few of our hand-picked recipes that use them.

Top-Rated Instant Pot | Buy Now

Amazon

This is the one that earned almost 12,000 reviews averaging such a high rating. It’s officially called the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W 7-in-1 Multi-Functional Cooker. Phew! That’s a mouthful.  The large control panel has14 programs, including dual pressure (high pressure cooks it fast, low pressure avoids overcooking delicate food), automatic keep-warm, and three temperatures for sautéing and slow cooking. There are 10 proven safety mechanisms. It has a three-ply bottom stainless steel cooking pot, stainless steel steam rack with handle, a manual, and recipes in English, Spanish, Chinese, and French. Buy it here.

Least Expensive | Buy Now

Amazon

There are 10 programs instead of 14 in this device that costs about $25 less than the most popular one. Called the Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000-Watt 6-in-1 Multi-Functional Cooker, it includes a pressure cooker, sauté/browning, slow cooker, rice cooker, steamer, and warmer. It basically just doesn’t have the yogurt maker, which in many reviews, people didn’t use anyway. Buy it here.

High End | Buy Now

Amazon

For about $60 more than the popular one, this second-most popular version has bluetooth so you can program it with your phone. Called the Instant Pot IP-Smart Bluetooth-Enabled Multifunctional Pressure Cooker, Stainless Steel, you can program and monitor cooking with a free app from an Android, iPhone, or iPad. It has the same 14 built-in smart programs, dual pressure, automatic keep-warm and three temperatures for sauté, slow cook, and keep-warm. Besides the stainless steel steam rack with handle, manual, and recipes, it also comes with silicone mini mitts. Buy it here.

 

Cookbook| Buy Now

Amazon

You might want some recipes besides the few that come with the manual and whatever you find online. The Instant Pot Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals is an Amazon shopper favorite. You’ll explore a variety of healthy, easy-to-make pressure cooker recipes ― from savory breakfasts to hearty stews to decadent desserts. And there are vegetarian, gluten-free, and Paleo-friendly options so it can be your go-to guide for fuss-free, all-in-one cooking. You’ll get 100 low-maintenance recipes that can take 20 to 45 minutes. Buy it here.

Also, check out these recipe ideas:

Lemongrass Coconut Chicken

Nomnompaleo

This weeknight recipe converts a NomnomPaleo blog fave from a slow cooker recipe into an easy 30-minute meal. It’s a Thai-inspired chicken stew packed with the cook’s favorite flavors, and it pairs perfectly with cauliflower rice and stir-fried bok choy. Get the recipe.

Butternut Squash Risotto

makerealfood

This is a vegan and gluten-free dinner idea that takes a wonderful dish (risotto) that usually takes a lot of time and stirring. This one can be done in 15 minutes and mostly hands-off. There’s also greens, red bell pepper, garlic, mushrooms, and spices inside this creamy dish. Get the recipe.

Garlic Herb Pot Roast

Wellness Mama

Pot Roast is a go-to recipe for slow cookers, and so it is with this new tool. But an eight-hour recipe takes about 45 minutes with an Instant Pot. Somehow with the Instant Pot, the flavors intensify and the meat gets more tender, so less seasoning is needed. Get the recipe.

Lentil Spinach Dal

flavorrd

Straightforward, inexpensive, this is a great recipe that you can remember without the recipe in no time and make whenever. Besides being packed with flavor, those spices — turmeric, cumin, coriander, cayenne, and garlic — all offer functional health benefits to reduce inflammation in the body. Get the recipe.

Pressure Cooker Meat Lovers Crustless Quiche

Pressure Cooking Today

OK, in a way, this is more like a frittata. It’s a crustless quiche loaded with ham, bacon, sausage, and cheese that “bakes” up light and fluffy in the Instant Pot. Of course, you can easily adjust the recipe to what you have on hand, one of the beauties of quiche (or frittatas). Get the recipe.

Instant Pot Oreo Cheesecake

My Baking Addiction

We promised cheesecake, and we deliver. This one is creamy, dense, and yep, no cracks at the cook’s first try. You’ll still need a springform pan. And yeah, Oreos. Get the recipe.

from Food News – Chowhound https://ift.tt/2vtCILu
via IFTTT

Curried Chicken Salad with Mango

Adding curry powder to a dish is like sewing a few sequins on a dress. You haven’t done much, but the whole dish sparkles.

Continue reading "Curried Chicken Salad with Mango" »

from Simply Recipes https://ift.tt/2GeE1hV
via IFTTT