Text 315, 93 rader
Skriven 2008-01-06 11:21:44 av Glen Jamieson
     Kommentar till en text av Fred A Ball
Ärende: KUDZU   80106
=====================
 -=> Quoting Fred A Ball to Glen Jamieson <=-

 FAB> Here is another reason the kudsu konsumers are not buying it!!
 FAB> Also notice that this is a product of CHINA.

 FAB> Recall -- Firm Press Release

 FAB> Domega International Ltd., Inc Issues Alert on Undeclared
 FAB> Sulfites in "King Chief Brand Dried Kudzu"

 FAB> FOR IMMEDIATE RELEASE --Brooklyn, N.Y. -- Dec. 12, 2007
 FAB> -!- Domega International Ltd., Inc., 98 Bay 35th Street,
 FAB> Brooklyn, NY 11214 is recalling "King Chief Brand Dried Kudzu"
 FAB> because it contains undeclared sulfites.  People who have a
 FAB> severe sensitivity to sulfites run the risk of serious or life-
 FAB> threatening reactions if they consume this product.

 FAB> The recalled "King Chief Brand Dried Kudzu" is sold in
 FAB> uncoded 6oz. plastic packages and is a product of China.
 FAB> The product was sold nationwide.

 FAB> The recall was initiated after routine sampling by the
 FAB> New York State Department of Agriculture and Market
 FAB> Food Inspectors and subsequent analysis by the Department’s
 FAB> Food Laboratory personnel revealed the presence of sulfites
 FAB> in "King Chief Brand Dried Kudzu", 6oz. plastic packages
 FAB> which did not declare sulfites on the label.  The consumption
 FAB> of 10 milligrams of sulfites per serving has been reported
 FAB> to elicit severe reactions in some asthmatics. Anaphylactic
 FAB> shock could occur in certain sulfite sensitive individuals
 FAB> upon ingesting 10 milligrams or more of sulfites.

 FAB> No illnesses have been reported to date in connection
 FAB> with this product. Consumers who have purchased

So it wasn't that the presence of sulphite was necessarily bad, but
just that it wasn't mentioned on the label?  After all, sulphites are
present as a preservative in many food items.  My father used to treat
apricot halves with burning sulphur before drying.

What is really horrifying is that people will pay good money to buy
imported dried kudzu, when there is such a profusion of it in parts of
USA!  There is no logic in that.  What has happened to the famous
American ingenuity of past years?  The kudzu should be taken as a
challenge, and treated as a resource which could be exploited.
Apparently this is being done successfully in China.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stir-fried Water Spinach with Chinese Peppercorns
 Categories: Chinese, Asia-n, Rural, Stir-fry, Vegetarian
      Yield: 4 Servings
 
    450 g  Water Spinach
           -cleaned and drained
           -aka as Swamp Cabbage
           -== FOR STIR-FRYING ==-
      2 tb Oil- peanut [to 3 tbspn]
           -== FOR SEASONING ==-
      1 tb Peppercorns- Sichuan
           -picked over
    1/2 ts Salt
 
  PREPARE THE WATER SPINACH ==- Pick over the water spinach, discarding
  any tough leaves and stems. Snap the stems into 8 to 10 cm lengths.
  
  STIR-FRY THE WATER SPINACH ==- Heat the wok until very hot. Add the
  oil in a thin drizzle and heat to a quick sizzle. Use your spatula to
  coat the cooking surface of the wok with the hot oil.
  
  Watch the heat carefully; if the oil overheats it will burn the
  peppercorns and make them bitter. Add the peppercorns to the wok and
  when you can smell their fragrance, immediately add the water
  spinach. Stir-fry. lifting and turning constantly, to evenly coat the
  spinach with the oil.
  
  Sprinkle over the salt. Continue stir-frying until the water spinach
  is wilted, tender and bright green, 2 to 3 minutes.
  
  Scoop out the water spinach and arrange in a mound on a warmed serving
  plate. Serve immediately.
  
  From: Real Food of China - IBSN 0 85561 246 0 A recipe from Mr and
  Madame Wang, Sichuan Province By: Helen Clucas and Alan Lindsay Typed
  by: Kevin JCJD Symons
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)