Monday, July 20, 2009

 

Strange News from the Food Front (7/20/2009)

A weekly round-up of food and drink oddities:

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Monday, July 13, 2009

 

Strange News from the Food Front (7/13/2009)

A weekly round-up of food and drink oddities:

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Sunday, July 12, 2009

 

Recipe: Super Fast Vanilla Ice Cream

One problem I've found with making your own ice cream is having to plan ahead. Using a compressor-type machine like the Cuisinart Supreme I reviewed is that even so, you still need to make and chill the mix so you're not waiting forever for it to freeze. But here's a Philadelphia-style vanilla I improvised today that's pretty good -- no custard base, so not as rich as you'd get with eggs, but you don't even have to heat the liquid to dissolve the sugar. You go immediately from mixing to the freezer, so it's great for a whim.

Ingredients

Directions

  1. In a bowl, mix the heavy cream, half and half, sugar, and salt until the sugar and salt are completely dissolved.

  2. Stir in the vanilla extract until completely mixed in.

  3. Freeze using ice cream freezer directions.
Makes about 3 cups of ice cream.

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Friday, July 10, 2009

 

Fish Fillets at Twenty Paces

In my writing day job, I often cover intellectual property issues, and something funny came up on one of my regular reading lists: a set of patent lawsuits over fish sticks. That's right, those frozen, breaded refugees from a grade school cafeteria. (Oh, am I probably going to get email from some overly earnest junior PR people working on one of the food accounts for that reference.)

Apparently, Alfred and Paul Fraser are co-owners of patent number 4,781,930, called Method of preparing a fish product. Here's what it covers:
A method of preparing a fish product comprising filleting a fish to appropriate thickness, immediately immersing the filleted fish in a vegetable oil for a period of 5 to 10 minutes at room temperature to effect absorption of the oil to a depth such as to inhibit excretion of the natural fluids from the fillet and prevent incursion of air and moisture, draining the excess oil from the surface, covering the surface with crumbs and then freezing the fillet.
The now 21-year-old patent (which means it's expired) was for dunking fish in oil, draining the excess, and then covering it in crumbs and freezing it for later. Back in 2006, the Frazer boys decided to start suing pretty much everyone they could find in the fish stick business, including Gortons and Mrs. Paul's. The defendants ended up winning the fish fillet follies, getting a Massachusetts court to provide a summary judgment:Oops. Maybe the Frazers will go off and drown their sorrows -- hopefully not in oil and likely for longer than five to ten minutes.

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Monday, July 06, 2009

 

Strange News from the Food Front (7/6/2009)

A weekly round-up of food and drink oddities:

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Thursday, July 02, 2009

 

Recall of Giant Brand Nonfat Dried Milk

Giant Food has announced a recall of Giant Nonfat Dried Milk, 9.6 ounce size, UPC number 6-8826707833, code FEB 0511S.
The items were removed from store shelves because they were produced with nonfat dried milk that is part of a national recall by Plainview Milk and may have the potential to be contaminated with salmonella bacteria.


Customers who have purchased the product should discard any unused portions and bring their purchase receipt to any Giant Food for a full refund. To date, Giant Food has received no reports of illnesses associated with consumption of this product.
If you need more information, you can call Giant's corporate brands at 1-877-846-9949, M-F, 9 a.m. -1 p.m., or Giant's customer service line at 1-888-469-4426, M-F, 9 a.m.-5 p.m.

Giant Food operates 182 supermarkets in Virginia, Maryland, Delaware, and the District of Columbia, and employs approximately 22,000 associates. For more information, see www.giantfood.com.

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Wednesday, July 01, 2009

 

Recipe: Bicuits and Chorizo Gravy

Biscuits and gravy is an old, and great, southern breakfast. This version adds a bit of bite through the chorizo sausage.

Ingredients

Directions

  1. Prepare four plates. For each, split two biscuits and place the halves, split-side up, on the plate.
  2. Cut the chorizo into 1/4-inch slices. Don't worry if the sausage begins to crumble or the slices start to come apart.
  3. Over high heat, place to sausage into a 10-inch fry pan. Cook for two minutes.
  4. Sprinkle flour over sausage slices and cook another three minutes.
  5. Add milk all at once and stir mixture until flour dissolves. Continue stiring until the mixture comes to a boil and the gravy is thickened.
  6. Pour gravy over each set of biscuits.
Serves 4.

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