Today’s Menu: Pizza, Chicken Fingers & E. Coli Burgers

Massive recall of beef sold to school lunch programs

As a food blog I strive to bring my readers useful tips, recipes and stories about exciting new ingredients or food service establishments.  Unfortunately, my posting for 2008 is starting off like ‘07 ended: with a post about another massive meat recall.

This past November I commented on the second largest ground beef recall in U.S. history with special attention paid to the reasons for the high number of recalls last year:

Is there a pattern to the recalls?  Not neccesarily but there is a common thread: assumptions about imported product by a national private conglomerate in Topps Meat Inc., lack of oversight of shipped product by the national conglomerate Cargill Inc., one of the largest privately-owned companies in the U.S., that also engages in commodities trading; and the disbursement and repackaging of product by American Foods Group, one of the three largest privately-held meat producers in the country, so far from the point of production that tracing tainted items is virtually impossible.

Barely two months in to the new year U.S. consumers on Sunday saw the largest general meat recall in the country’s history.  Hallmark/Westland, a California-based company, voluntarily (my ass) recalled over 140 million pounds of beef:

The largest meat recall in US history came amid a federal investigation into Hallmark/Westland Meat Packing Company’s slaughter of cattle which had been abused with electric prods, beaten and forklifted into standing up to pass inspection.

“We think the food supply is safe,” said Kenneth Petersen, the assistant administrator for field operations for the Food Safety and Inspection Service (FSIS) of the USDA.

Thank you for that sweeping statement of confidence Mr. Petersen, I am sure everyone can rest easy as they bite into that next Wal-Mart strip steak given your hunch about the relative safety of the nation’s food supply.  After all, just because one company basically slid cow scarecrows past the inspector doesn’t mean all USDA employees are inept and all meat packers concerned merely about the bottom line, right?

I’m back and I’m here to listen

Everything will be all right.

After a blazing start the Hair of the Hog blog went on hiatus, but I assure you there was good reason.

At the HOH launch I told you that one of my reasons for joining the H20Buffalo family was to find a way to share my BBQ wares and secrets. I am pleased to announce that the fruits of my absence have been realized with Big Man BBQ.

From the scotch-soaked minds of culinary misfits comes Big Man BBQ where you can learn to achieve perfect Q at home and purchase anything you may need to reach this goal.

The Big Man pack has kicked things off with a line of rubs and more to follow in the coming days.

Now the motivation for my timely return to posting, the photo below sums things up:

I received this photo in a text message from a friend of mine at about eight o’clock at night on Valentine’s Day which read:

“Me vs. cooking – I lost the battle but I will not lose the war”

Earlier in the day this same gentleman was bouncing some ideas off of me as he wanted to make dinner for his wife. He had an initial idea for an Asian-style noodle dish with shrimp.

Simplicity in cooking is always a good thing for beginners and after passing along a few tips and ingredient ideas I sent him on his way confident that this dinner for two was well within his grasp. The shrimp, while easy to overcook, is simple to prepare and the majority of the ingredients can be prepped ahead and then assembled and heated through in the wok.

Alas, as the photo illustrates, my associate was unsuccessful in his attempt and called me from his car on his way to pick up Chinese. Expecting to hear that he overcooked the shrimp I was surprised to hear that he undercooked them.

Another culinary culprit in this meal was the bottle of sauce which he purchased from Wegman’s.  While I love the Weg Man I was disappointed when I learned that the store’s recipe required he also purchase a bottle of Oyster Sauce.  Essentially, my friend could have made a much better sauce with one ingredient he had already purchased and a little ginger, soy, pepper and scallions.

My second story comes from the same day and a conversation with my brother who had visited my wife and me at our home the evening prior to Valentine’s Day. I was making a nice little pizza pie with crushed tomatoes, fresh basil, Italian sausage, marinated portabello, caramelized onion, mozzarella and Parmesan.

When I spoke with him the following afternoon he asked me for the recipe. I kind of stared at him for a moment before I answered, “Well, there really isn’t a recipe.” I spent a portion of that evening walking him through the steps I took over the phone.

It dawned on me that if I had properly recorded at least ballpark recipes for each of these dishes, both of which I have prepared during the existence of HOH, I could have referred the two respective cooks to the proper pages.

And thus we find ourselves here on the dawn of a new Hog with more recipes, tools and insight for those looking to make delicious, easy, healthy meals and take back his or her diet from the “chains” (it’s a pun, get it?) that bind.

Where’s the (Uncontaminated) Beef?

Recalls continue

It has been the year of ground beef recalls as even Wegman’s, recognized earlier in ‘07 for changing the way supermarkets operate, has had to recall batches of meat possibly tainted with E. coli.

The Wegmans recall earlier this month was part of a larger recall, some 1 million pounds of ground beef, by Cargill Inc.

On Wednesday of last week, as we were all preparing our respective fowl, Topps Meat Co. announced it was filing for bankruptcy  in the wake of the second largest ground beef recall in U.S. history that resulted in the stoppage of production and massive lay-offs.  The cause in this case?  Much as we are seeing with widespread toy recalls in the holiday shopping season a lack of oversight on imports seems to be one of the main factors:

…the USDA said it would double its inspections of meat and poultry products imported from Canada. The agency cited the practices of Ranchers Beef Ltd., the Balzac, Alberta-based company that was identified as a likely source of E. coli-tainted beef supplied to Topps.

And today from the AP comes reports of another multi-state beef recall following two illnesses:

A company voluntarily has recalled nearly 96,000 pounds of ground beef products after two people were sickened, possibly by E. coli bacteria, the U.S. Department of Agriculture’s Food Safety and Inspection Service said.The beef products by American Foods Group include coarse and fine-ground beef chuck, sirloin and chop beef. They were distributed to retailers and distributors in Indiana, Kentucky, Maryland, Ohio, Tennessee, Wisconsin and Virginia.The problem surfaced after an investigation by the Illinois Department of Health, which was looking into two reports of illnesses.

What is alarming is this case is that the mass-industrialization of the nation’s agribusiness resulted in an inability to track the tainted product:

The products subject to recall were produced on Oct. 10. They were distributed for further processing and repackaging and don’t have the company’s establishment number on the package.

Is there a pattern to the recalls?  Not neccesarily but there is a common thread: assumptions about imported product by a national private conglomerate in Topps Meat Inc., lack of oversight of shipped product by the national conglomerate Cargill Inc., one of the largest privately-owned companies in the U.S., that also engages in commodities trading; and the disbursement and repackaging of product by American Foods Group, one of the three largest privately-held meat producers in the country, so far from the point of production that tracing tainted items is virtually impossible.

To learn about local, organic meat options in your area, and for a great site in general, visit Local Harvest; you can also try the New York section of Eat Wild.

Group to Push NY Wine

Wine Grape Task Force, activate!

Finger Lakes winery-heads will figure prominently in New York’s efforts to expand and strengthen the industry’s contributions to the state’s economy via the activities of the new Wine Grape Task Force:

Those from the Finger Lakes region include John Martini of Anthony Road Wine Co., Scott Osborn of Fox Run Vineyards, Jim Bedient of the New York State Wine Grape Growers Inc., Jim Trezise of the New York Wine and Grape Foundation, and Jim Finkle of Fairport-based Constellation Wines.

-snip-

Trezise said much of the task force’s mission is yet to be defined, but one of the things that will be worked on is the Alcoholic Beverage Control Law.

New York’s grape industry totals over $3 billion yearly and accounts for 36,000 jobs. 

Accolades for Upstate NY wineries have increased in recent years, as have the awards, including the recent recognition by Wine Report 2008 of the Dr. Frank Vinifera Wine Cellars as “Greatest Wine Producer in the Atlantic Northeast.”

Our Bald-Headed Hero is the Next Iron Chef

Symon’s cooking, personality prevails

Michael Symon bested John Besh in Kitchen Stadium to become FoodTV’s Next Iron Chef.

With a theme ingredient of swordfish each chef seemed comfortable but it was Symon who shone brightest.  It must be remembered that this is television and Iron Chef is, ultimately, entertainment.  Symon’s banter throughout the cooking showed a chef who was comfortable with his surroundings and the cameras.  Symon also drew from one of the episodes leading up the final competition displaying the newest addition to his repertoire: the immersion circulator. 

Besh’s tunnel vision during the cooking and deer in the headlights look during the judging was off-putting and only widened what was likely only a slight margin in terms of the dishes served. 

With a regional James Beard award in tow it was only a matter of time before Symon became a player on the national stage.  Time will tell, and it will be interesting to see, where he goes from here.  When the warm weather returns will still be able to head to Lolita’s on the weekends for a pig roast?  Will Cleveland remain his base of operation?  With the demands of a tv show will I ever sit at his chef’s table again?

Binghamton Voted Pierogy Capital

There is a stretch of the United States that begins in the Midwest and runs northeast up to New England that consumes the majority of all pierogies eaten in the country.

Known as the “Pierogy Pocket” there has been a search recently, on the part of Mrs. T’s foods, to find the capital of this area.  Through on-line voting and petitions Binghamton, up against numerous other cities including Buffalo and Lancaster, emerged victorious and has been officially crowned the Capital of the Pierogy Pocket.

Next Iron Chef: Symon in Finals

Kitchen Stadium will decide

It was pretty clear heading into the final three on FoodTV’s Next Iron Chef that Cosentino was the next to go having hardly survived over Sanchez the week before and his ultimate elimination this week was anything but a surprise.

While not suspenseful the episode was a nice precursor for the showdown finale in Kitchen Stadium.

Challenged to present American Cuisine to a mostly French audience both Symon and Besh shone. Symon started with $75 of lobster for a seafood “hot dog” while Besh led off with a crab BLT. While I’m sure Symon’s dog was tasty I thought Besh’s offering was more creative as he went the deconstruction route serving the dish with croutons rather than in actual sandwich form.

Symon came back for course two with liver meatloaf and mashed potatoes while Besh went with a pot pie. Symon hands down.

Besh’s sorbet shortcake looked unappetizing and difficult to eat and the biscuit I caught sight of looked quite overdone. Symon’s dessert was intriguing with a goat cheese ice cream floating in lemon berry fizz, if he ever loses his restaurants he’ll have a great career in the smoothie/fruity drink industry.

By my scoring Symon is the slight favorite heading into the finale with, if I drew the proper assumption from the previews, one or more of the Iron Chefs joining in the judging. I still, however, think Symon is at a disadvantage because of his culinary niche already occupied on the television series by current Iron Chef Cat Cora.

Live Blogging Dinner

Straight from the pantry

It is getting to be that time and with the other two members of the fam down for a nap it’s a perfect time to get dinner started. I have no desire to go to the store or market so I’m going in blind and letting my pantry tell me what’s for dinner.

I have begun by taking a single pork tenderloin, removing the silverskin, and placing it in a marinade of a Sam Adams I found in the back of the fridge, some salt and pepper and three cloves of garlic straight from the father-in-law’s backyard garden.

I also found a paper bag of leftover shitake and chanterelle mushrooms from earlier in the week that I had forgotten about.

Any suggestions?

Why Greens Cost So Much Green

or Big Mac Welfare

Ten dollars would buy me more Big Macs and bottles of corn syrup than it would brussel sprouts (which are great sauteed until caramelized with soy sauce and then covered to steam and finish), ever wonder why?

The guys over at the Water Buffalo Press suggested ol’ government was at fault but those are simply the paranoid ramblings of political junkies who have been deprived of sunlight as they hunch over their laptops looking for further clues that the CIA is running drugs into the US, right?

Turns out the Physician’s Committee for Responsible Medicine (PCRM) agrees with the schizos at the WBP:

The Farm Bill, a massive piece of federal legislation making its way through Congress, governs what children are fed in schools and what food assistance programs can distribute to recipients. The bill provides billions of dollars in subsidies, much of which goes to huge agribusinesses producing feed crops, such as corn and soy, which are then fed to animals. By funding these crops, the government supports the production of meat and dairy products—the same products that contribute to our growing rates of obesity and chronic disease. Fruit and vegetable farmers, on the other hand, receive less than 1 percent of government subsidies.

The government also purchases surplus foods like cheese, milk, pork, and beef for distribution to food assistance programs—including school lunches. The government is not required to purchase nutritious foods.

 

The President’s Cancer Panel concurs:

…current agricultural and public health policy is not coordinated—we heavily subsidize the growth of foods (e.g., corn, soy) that in their processed forms (e.g., high fructose corn syrup, hydrogenated corn and soybean oils, grain-fed cattle) are known contributors to obesity and associated chronic diseases, including cancer.

Visit the PCRM to learn more and contact your Senator and tell him or her to support increased subsidies for healthy food options.

Next Iron Chef: Symon Rolls On

Symon emerges as front-runner in final three

Haven’t I seen this episode before?  I seem to remember already seeing testy chefs yelling at poorly placed camera operators while trying to pack gourmet cuisine into plastic containers at which point they would be frozen and (shudder) reheated before serving.  Oh wait, that was Bravo’s Top Chef.

Taking a not-so-creative cue from its predecessor FoodTV’s Next Iron Chef tasked the remaining chefs with creating three courses worthy of Lufthansa’s first class cuisine. 

Note to cooks: consume is clear, if it’s not clear then call it something besides a consume and you’ll be fine. 

Our bald-headed, soul-patched hero Chef Michael Symon rolled for the second week in a row and was declared the evening’s winner.

Besh noted earlier in the episode that his cooking was the most creative of the remaining contestants as the triumvirate of Sanchez, Symon and Cosentino all use the “same garlic, olive oil and peppers.”

Upon the announcement of the winner we cut back to Besh saying if the judges want the same garlic and olive oil that’s what he will give them.

In the end, Cosentino somehow survived to cook another day as Sanchez was dismissed. 

With the final three now known I think it is obvious that Symon and Besh are hands down the front-runners with Symon having momentum and a slight edge after winning the last two challenges.

I still see Besh being crowned as the eventual winner as his dishes have seemed to venture outside his comfort area and reache heights of creativity beyond those produced by Symon.

Besh also has seemed, though it may simply be editing, to be the coolest under the pressure that would be experienced with each foray into Kitchen Stadium.

Symon may also be at a disadvantage simply due to his culinary niche.  Symon is noted for a Mediterranean flair, however, this is a realm already populated by current Iron Chef Cat Cora and a dearth of dishes studded with olives and ouzo would seem a bit redundant.