redarmy

Not entirely sure how the diagnosis of BSE has nothing to do with the diagnosis of the prion, since the two are THE SAME THING. How many times do people have to hear that animals less than 30 months are incredibly unlikely to contract BSE before they believe it? Let me repeat: It takes anywhere from 3-6 years for BSE to develop in cattle. Cattle who don't show signs of the BSE prion have not been proven to be infective. The majority of cattle slaughtered in the North America are less than 30 months of age, which they haven't had time to develop the disease--even if they've contracted it--which means even if you test them, you're not going to get a positive result for BSE. Tests have also shown that cattle that don't have the prion CANNOT SPREAD THE DISEASE. The Harvard Centre for Risk Analysis has shown that the most effective way to stop the spread of BSE is to eliminate the infective material in the feed. This was done in 1997 by both the U.S. and Canada. The two North American BSE cases were born before the feed ban, which prohibited ruminants from being fed to ruminants. This means they most likely got the disease from contaminated feed. Canada and the U.S. have also recently changed their rules regarding specified risk materials--the infective agents which spread BSE--further reducing the risk of BSE being spread. also p.s. there are few cattle producers that feed their cattle animal-based proteins, at least in Alberta. Grain--and assorted vegetable-based feeds--are the rule, because Alberta has an abundance of grains/etc. with a high enough level of protein to promote growth.

It takes anywhere from 3-6 years for BSE to develop in cattle. Cattle who don't show signs of the BSE prion have not been proven to be infective. The majority of cattle slaughtered in the U.S. are less than 30 months of age, which means even if you test them, you're not going to get a positive result for BSE. So if you're getting your oxtail from younger animals, it A-OK. There an EXTREMELY low (0.002%) chance of cattle younger than 30 months showing evidence of prions in the brain. However, the two (?) EU cases were both very close to 30 months in age--28 and 29 months respectively. Japan has had more case which were less than 30 months of age. However, they are also using a rapid test which--according to our vets and the USDA--skews positive. They're also not sending their "positive" results to Waybridge (BSE lab central) or performing the "gold standard" immunohistochemistry test.

As far as Canadian regs concerning specified risk materials go, I talked to the Acting Provincial Vet for Alberta, who told me this: The definition of oxtail varies, i.e. how far up the spine does it go? The Canadian SRM regs exclude spinal column from cattle more than 30 months of age. Oxtail from low risk cattle--that, is cattle less than 30 months of age--is still okay for human consumption. I'm not sure how this measures up with the SRM regs in the U.S., especially in regard to the spinal column/oxtail seperation. I guess it'll be one of those things that gets decided as they go along. EDIT: Crap, I forgot the most important part. She said that if you see it in the supermarket/butcher shop/etc. and it's from an inspected facility (and honestly, what isn't?), then it has been approved for human consumption. Disclosure: I work for the communications branch of Alberta Agriculture, Food and Rural Development. I think there are plenty of small slaughterhouses across the US that have no inspection. They're generally in small towns and/or on back roads. Their stuff probably doesn't get too far into the distribution chain though. Fulton's shop is small. They can kill, split, and hang around 10-12 cattle a day. Or 25-30 lambs. Pigs somewhere in between. Even though it's a small shop, a USDA inspector, a good one, is present five days a week. Maybe that's the key - "a good one." There are USDA inspectors, and there are USDA inspectors. This one takes his job seriously and Fulton wouldn't have it any other way. There's another shop not far away (where I've had chickens killed) and the attitude there is by no means as rigorous as at Fultons. At Fulton's you could literally eat off the floor of the cutting (butchering) room. At the other place you'd probably want to wash off your boots when you left. Both are USDA inspected. Well, I can only speak with any real knowledge about the Canadian regulations. Up here, every animal that goes to slaughter to be later sold to the public is inspected by a vet (prior) and a food inspector (during, post). Only animals slaughtered at federally inspected facilities can be exported out of province. Farmers and ranchers can call in the help of a mobile butcher--these are guys who'll come to the farm to slaughter cattle for the family's use. They undergo semi-annual inspections by local health authorities; however, they're only allowed to slaughter cattle for the immediate family use of the farmer/rancher, NOT for sale, with some pretty hefty fines as a deterrent. The only reason I mentioned the Canadian regs is because nearly all of the new USDA regs are based on the ones announced by Health Canada in August. So it's fair to say that they oxtail debate will be similar to what's happening/happened in Canada. And I wholeheartedly agree with you: even in the Great White North, there are inspectors and there are inspectors.

As far as Canadian regs concerning specified risk materials go, I talked to the Acting Provincial Vet for Alberta, who told me this: The definition of oxtail varies, i.e. how far up the spine does it go? The Canadian SRM regs exclude spinal column from cattle more than 30 months of age. Oxtail from low risk cattle--that, is cattle less than 30 months of age--is still okay for human consumption. I'm not sure how this measures up with the SRM regs in the U.S., especially in regard to the spinal column/oxtail seperation. I guess it'll be one of those things that gets decided as they go along. EDIT: Crap, I forgot the most important part. She said that if you see it in the supermarket/butcher shop/etc. and it's from an inspected facility (and honestly, what isn't?), then it has been approved for human consumption. Disclosure: I work for the communications branch of Alberta Agriculture, Food and Rural Development.

After a series of pre-dinner drinks--included a surprising number of cans of Guinness, Grasshopper and Traditional--I served red wine-braised beef short ribs and a garlic mash, with a side of bacon-wrapped green bean bundles (I think). Accompanying dinner was a series of wines--nothing pricey, but all delicious. In the end, I think each diner was responsible for at least two bottles. After dinner entertainment included wrestling--my friend jumped me when I accidentally grabbed his Guinness--and Trivial Pursuit. Other memorable nights include: Robbie Burns' Supper at the in-laws (cooked the haggis, which was excellent. Cock-a-leekie, trifle and WAY too much scotch and beer and wine resulted in crazy highland dancing with a Queen's Court Judge, who was equally, um, charming) and a friend's Saskatchewan wedding (drinks before dinner, drinks with dinner, drinks after dinner, getting drinks before the bar closed and then across the highway to Denny's for a little late night nosh. Oh, and the entire wedding party--aside from the maid of honour, who was already passed out--came with for plastic cheese and pan scramblers.) Other less memorable nights include: any time I've been tempted to have a pizza sandwich (two slices of pizza, placed topping sides together, eaten at once) or a donair (no cheese, extra sauce) post-drinking.

My wife and I differ on how often we should go grocery shopping. If it were up to me, I'd be going every couple of days to a bunch of different places (ethnic/organic/etc stores). On the other hand, she hates grocery shopping--in her ideal world, she would go shopping for food AT MOST once a week to one store and be done with it. We're pretty lucky in Edmonton--there's quite a few really good ethnic groceries and some pretty well-stocked "good earth" type stores. Hell, even Save-On-Foods (a "regular" grocery store) has a really good selection of staples and more esoteric goods.

Worst meal I've ever endured was an Easter dinner at my aunt's house. Usually we would have had a Lebanese feast (shishbarak (sp?), humous, fataya, kidbe (raw and cooked), bean stew, etc. etc.) but my aunt decided that she was going to make a "traditional" Easter dinner. She made ham (undercooked so it was jelly-like and cold inside), scalloped potatoes (with skim milk (!!!) and low-fat cheese and potato chunks--it was like curdled baby vomit), salad (no fat dressing from a jar and salad from a bag) and buns (nondescript supermarket buns). Oh, and NO BEER and a choice between Piat D'Or white or Donini red wine. :( :( :( :( :( My father and I ate in silence but gossiped about it for months afterwards. (Aside: Neither one of us ever brought it up until one day, when my aunt and cousins (none of whom can cook AT ALL--one of my cousins cooked frozen beans for 40 minutes in boiling water just to be sure and the other didn't made instant potatoes for my brother because real ones were just too hard) were over for dinner. My dad fucked up the vegetables--didn't cook them long enough so they were a little on the crunchy side--and my aunt and cousins started making fun of him. I lost it and started going through the list of culinary horrors that we'd all had to endure at their hands. They were a little shocked--my aunt even asked if I was telling the truth--and everyone else nodded. PUNK'D.)

Coop: That was what she said--BUT I READ VANCOUVER MAGAZINE AND THE REVIEWS AND AND AND. I think she was also a little miffed that I had heard of a restaurant that she hadn't--especially since I haven't been to Vancouver for at least six years. I mean, she's great about trying new things/restaurants/etc, so this threw me for a loop. [Another funny aside: She once took me to restaurant in Ottawa that garnered some pretty favourable reviews. Euro-style cuisine, regional ingredients, regional wines, etc. etc. etc.--a place with a real regional focus, and great service and and and. I can't remember the name for the life of me, but I think it was in a converted house, down the street from Trattoria Zingaro (sp?). Anyway, just after we were seated, our server came by asking us if we'd like a libation to start. Now I hate to stereotype myself as the rustic Albertan, but I really wanted a beer. Figuring this place had a regional focus, I thought they'd have a good regional beer selection. To my--and my stepfather's, who also enjoys a beer before dinner--chagrin, they offered us Blue, Heineken, Blue Light and Bud. AND the server gave us a look, as if to indicate that the hoi polloi were not welcome. I don't think my mother ever reads reviews in the same way again.]

As a hard-drinkin' Canadian, I'd agree--there isn't anything that'll keep a Canadian from his (or her) beer. I've opened beers on tables, chairs, tractors (yay rural Alberta), fenceposts, car bumpers, trees (awkward), lighters, knives, bar tops, books--hell, I know rodeo guys who claim they open their Pilsner on bull horns. And let's not get into shotgunning cans of beer if they've lost the pull-top. My Scottish in-laws were very impressed when I opened a beer with a lighter. They were less impressed when I opened the next beer with my belt buckle--I guess there is such a thing as getting a beer too close to man's groin. And, as an f.y.i., I wouldn't recommend using the "marble" pillars at Ceasar's Palace in Vegas. A buddy of mine (lighterless) broke a sizable chunk off one trying to impress a girl. Being drunk didn't help.

Thanks for your suggestions--I think we're going to head to Cru. [Funny aside: I was talking to my mom last night, who's also a foodie and aquainted with Vancouver's restaurant scene. I mentioned Cru to her and--to my surprise--she was less than enthusiastic about us going there, if only because she'd never heard of it before. Lord knows I couldn't attend a restaurant that she hadn't already approved. Anyway, I convinced her that it was okay for us to go to Cru and all was well.]

Yep. I'm just an underpaid propagandist, so.

Both of those restaurants look great. I was wondering what kind of dress code I would expect for either one--slacks and a shirt? fashionista hip? suit and tie? We're going to be more formal that normal, especially given that it's our anniversary, but we also don't want to stand out. (Plus, coming from Alberta, dressy often means clean jeans and boots, so...)

My wife and I are going to be celebrating our second anniversary next week while we're in Vancouver for a wedding. We'd definately like to take advantage of Vancouver's restaurant scene, but we don't really know where to start. Ideally, we'd like a nice restaurant that won't end up costing us an arm and a leg--say, starters in the range of 6-10, entrees in the range of 15-30, and so on. We've got no restrictions on what kind of restaurant, although I wouldn't mind if the place had a regional focus. Finally, we're going to be going out on a Monday. Thanks in advance for your suggestions.

Man, isn't it a little early? Coffee and chocolate pocky--the breakfast of champions.

Not sure about the goofy cult status--it certainly isn't a hipster beer to the extent of Pabst Blue Ribbon. It's more of a working class beer than Canadian, especially in rural Alberta and Saskatchewan. (Although Saskatchewan has the home-grown Western Beer, which is nigh undrinkable.) I do have friends who look for symbolism on the label ("Hey, there's 37 white rabbits and Janis Joplin died at the age of 37 etc. etc.") but usually only when they're approaching the end of the case, rather than the end of the eighth. And, honestly, finding quote unquote symbolism in your beer label is pretty common. Am I the only one that remembers the "Batman mask on the Molson Red Dog label (if you hold the label upside down and squint just right)" gavote?