bkinsey

Sorry, the answer is uh-uh. We are really doing a pretty good job in this country about keeping the food supply safe and clean, even without irradiation. Still, with the best will in the world, bafcteria etc are sneaky little critters that have been learning how to outsmart us for millions of years!

I'm not suggesting we autoclave tomatoes (athought it might be fun), however it seems that if the goal is longer shelf life, creating a bacterial vacuum inside of a plump, ripe host might have it's drawbacks. ← Autoclaving sterilizes things with heat, basically pressurized steam. Same thing as if you put tomatoes in a pressure cooker with a little water.

Sorry, you are wrong there, no charring necessary. The food would be in a sealed package. My understanding is that most spices have been irradiated to keep nasty things (including insects) from infesting them. When you open the package, all bets are off, however.

You would package (or already have it in a package) so that everything is sterile inside the package. Yoghurt, will of course, pick up all kinds of yucky molds and bacteria even if you leave it in the refrigerator after you have opened it. This will happen less fast if you don't open it.

i would like to reply to the posts about irradiation of food. Since I worked with radiation for some years, I think I would qualify as an expert. That said, I am completely biased in favor of food irradiation. It kills harmful bacteria and fungi (molds) that can cause diseases, as well as preventing spoilage which can generate many toxic and carcinogenic substances. Much food that could be used to feed starving people is discarded due to spoilage. (Yes, there are still people starving in this world!) If you Google for irradiation and food, you will find many know-nothing and scare-mongering sites against irradiation, and many of the pro-irradiation sites feature older articles. One good one that seems to be current is the following: http://www.extension.iastate.edu/foodsafet...eID=25&parent=3 It gives common sense answers to questions about irradiation. I remember that as a child if I drank a glass of milk that had sat out in the sun for awhile, it tasted funny. Try it! Does that mean it was poisonous? Heavens, it was irradiated! Dr. Kinsey's advice: Don't let anyone tell you that irradiation causes food to become radioactive! Don't let anyone tell you that irradiation causes food to lose its nutritional value! Don't let anyone tell you that irradiation creates bad molecules in food! What about broiling? That creates benz[a]pyrene, a known carcinogen. Frying creates acrylamide, also an nasty substance. Don't let anyone tell you that irradiation of food causes cancer! Quite the reverse. Don't let anyone tell you that irradiation causes all food to taste funny! Safe eating, everyone!

May I say that I thought I was well-orgainzed, but I stand in awe of Sam. It must be genetic, however, if I do say so myself. Our friend Cathy Norris wanted to know how she could get a reservation at Chez Sam. Alas, I had to tell her it was invitation only! Happy Thanksgiving to all! BK

I used to love the recipes in the Houston Chronicle food section. Not too long ago the food editor, Anne Criswell, retired and the food section has really gone downhill. I tried a recipe using a white cake mix (brand unspecified) with the addition of boysenberry yoghurt (fruit on the bottom recommended) to make cupcakes. The result was so awful that I threw the whole lot in the trash, an action which those of you who know me will recognize as very uncharacteristic. What a waste of 3 perfectly good egg whites, not to mention the carton of yoghurt!! The recipes here look wonderful, thanks!

I am sorry to report that you-all have missed the Cinco di Mayo Menudo Cook-off in San Marcos, Texas. It was last weekend, and evidently is a yearly event. Next year I look forward to seeing some entries from egullet people. How about you, Sam?

Having known slkinsey for quite a few years, I know that he was exposed as a child to quite a few dishes of "offal". His loving mother often prepared her favorite kidney stew, and tongue with caper sauce was also often served, along with beef liver and chicken liver. Beef heart was even offered. Pickled lamb tongue, souse and scrapple or liver mush were enjoyed by some in his family, and giblet gravy was a regular with roasted chicken or turkey. I know Sam has eaten haggis in honor of his Scots ancestry. So you see he comes from an "offal" family!