Pan

Fat Guy, I think that meat should be prohibited from feed for herbivores because I don't think there's a good reason to feed meat to herbivores. There are certain things that just seem like common sense to me. Another is not to routinely give out antibiotics when bacterial infection isn't reasonably suspected, because routine administration of antibiotics weakens them and encourges the evolution of multi-resistant bacteria, which are a danger to us all.

From Ha'aretz: See the rest of the article here: Israel bans American beef liver in mad cow scare

Kenk, when I lived in Malaysia in the 70s, almost all the village chickens were free range. If a chicken decided to eat a kid's crap or someone's snot that they spat out, who was going to stop them? Did it make the chicken meat dangerous or untasty? Not on your life!

Not very strictly kosher at all.

Louisa, are you eventually envisioning opening a restaurant, or do you still see yourself going back into food journalism full-time after all this is done? Merry Christmas, if you celebrate it.

My parents told me on the phone tonight that they will be avoiding beef. They also recommended that I avoid beef. I probably won't, but may wait a while to see how this story develops. I don't really want to say goodbye to that spicy beef tendon Shanghainese cold dish. (Is tendon a connective tissue under WHO definitions?)

Thanks, Katherine. Sounds like it would have been a good flavor.

Jon, please look at that entry from m-w again.

Repeated with the same result.

East Coast Malays use it for Sayur, a kind of soupy dish - not very sweet - in which starchy vegetables are boiled for plenty of time in coconut milk with plenty of hot pepper, until the flavors combine. Unripe papaya is treated as a starchy vegetable and can be used along with root vegetables like potatoes, sweet potatoes, cassava, and beans, unripe plantains, and leafy vegetables like cashew leaves and other leaves and shoots that can be gathered or bought at market in the area (fresh bamboo shoots also work well in Sayur). Unripe papaya should be hard and not smell like ripe papaya, I think. I remember that when it was used for Sayur in the 70s, it was cut into pieces, not shredded. Same with the root vegetables. If you have a good source of coconut milk that isn't overly sweet, experiment with your own take on Sayur.

I can't imagine that it would be good for a cow to eat a magnet. What kind of hardware do they eat?

I also think that the bans should be revoked once it becomes clear that there is no more mad cow disease in a particular country. But I think it would be pretty difficult for, say, Japan to ban only cows from a particular region of Washington state. I guess that I prefer overreaction to underreaction, but I admit that may be illogical on my part, and your points on economic damage are well taken.

Oh.

I think it's perfectly understandable for any country to ban imports of U.S. beef because of a mad cow.

So how do they think this cow got the disease? Still investigating, I'd imagine, but I hope we get a followup.

Jon, what's the "incorrect" pronunciation of "culinary"? http://www.m-w.com/ I say "kyoo-li-ner-ee," but I also recognize "kul-i-ner-ee" as correct. Given the derivation, "kool-i-ner-ee" wouldn't be too strange, either. Methinks some people in this thread are a wee bit intolerant of accents other than their own...

You mean this wasn't the first time?

Lisbon has a sizable Jewish population? You think you could get that past any foundation? You'd probably have a better claim with Rome (c 30,000 Jews, I think).

I don't get it, Bill. How are you immune?

I don't understand the problem with rinsing strawberries and then drying them, and I hope the restaurants that don't rinse strawberries are using organic fruit exclusively because, as docsconz alluded to, strawberries and other berries tend to top lists of fruits and vegetables that in tests show the highest pesticide residues.

I'd like to go next time, as well. Katie, you're an earthy one, aren't you?

Rabbi: Thanks for the info on the dishes. Just FYI: I'll bet you know my friend. I'll PM you.

Rabbi, could you please explain some of the more esoteric items, like Weequahic salad, Gehakte leber garni, and Zisse rossel? How on earth did a VP of Bob Jones U. decide to visit a Jewish house? One of my best friends grew up in Greer, by Greenville, SC (no doubt, you know the place). He's Catholic, and one time his oldest brother inquired about using the library at Bob Jones. The reply? "Everyone is welcome to use the library, unless they're black, Jewish, or Catholic."

Am I the only person who thinks the marketing term "kosher style" is nonsense because food is either kosher or treif? Would kosher beef bacon be called "treif style"?

alacarte, the concept of a vinegar pie is most intriguing. If you ever have a chance to describe that one further, I'd be really interested.