Text 5823, 84 rader
Skriven 2006-09-24 20:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: eek! coli!
==================
 -=> Quoting Dave Sacerdote to Michael Loo <=-

 ML> So probably some unfortunate minimum wager was forbidden from
 ML> taking a bathroom break and crapped in the field instead.

 DS> But, do they do things differently in California than they do 
 DS> here?

Sadly, they do. The working conditions for seasonal, migrant farm
workers suck.

 DS> Even back in the 50's, farms here in New England have
 DS> provided outhouses for the field workers.  (When Maryanne worked
 DS> the tobacco fields in the early 60s, they had outhouses and
 DS> water wagons that were towed to the fields where the hands were
 DS> working.)

Same in Ontario. I've worked strawberries, raspberries, tomatoes,
potatoes and tobacco. We always had outhouses and wash water. It was
bought to the fields in barrels along with dippers and basins.

(One branch of my family has been in tobacco for 182 years.)

The migrants I worked beside all said they liked working in Canada
better than the American South including California.

 DS> So, is spinach unsafe? Is there a temperature at which e. coli is
 DS> killed and the toxin destroyed?

You just have to worry about the germs not any lingering toxins. So 160
F is more than enough. Most germs die around 148 F or so. I suspect
the point is moot as I believe all spinach from every source has been
pulled from the markets.

Have some endive instead....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Endive, Asian Pear & Walnut Salad W/Raspberry Vinaigrette
Categories: Salads, Vegetables, Fruit, nuts, Dressing
  Servings: 6

           RASPBERRY VINAIGRETTE:
      2 TB raspberry vinegar
      1 TB honey
      1 ts Dijon mustard
      2 ts flaxseed oil
  1 1/2 TB extra virgin olive oil
      1 TB water
    1/4 ts sea salt
    1/8 ts freshly ground white pepper
           SALAD:
      4 md heads red Belgian endive;
           leaves separated and torn
      1 bn watercress; rinsed and
           torn into pieces
      1 lg Asian pear; peeled, cored
           and sliced
      2 oz chopped walnuts; toasted

To make Raspberry Vinaigrette:  Whisk together vinegar, honey and  
mustard in bowl.  Slowly whisk in oils and water until emulsified.   
Season with salt and pepper.  Set aside.

To make Endive, Pear & Walnut Salad:  Toss endive and watercress in  
salad bowl.  Re-whisk vinaigrette just before serving; pour over salad
greens, tossing to coat.  Divide salad among 6 serving plates. Top each
with pears and walnuts.
                     
From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... The North has green salads. The South has collard greens.
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