Text 16738, 85 rader
Skriven 2011-10-18 10:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: health 57
=================
 ML> Why don't we worry about anaerobes such as Listeria and
 ML> Clostridium when we do the vacuum sealer thing?
 JW> Partly because the sealed foods are refrigerated or frozen and
 JW> depending upon what they are, usually cooked after they come out of
 JW> storage.

Remember that Clostridium includes the botulinism organism.
'nuff said.

 JW> And although listeria is common, outbreaks of listeriosis are not.

This is a disease on the up and up. We've just had a pretty
big outbreak here.

 JW> There just hasn't been a lot of (recorded) sickness issues
 JW> associated with food sealers.

There hasn't been a lot of usage of food sealers by comparison
with other means of preservation. My point here is that food
safety procedures should be followed at least as carefully
with vacuum sealers as with canning and jarring.

 ML> Why do they put lactose in everything from potato chips
 ML> to sausages to beer? This irritates the heck out of me.
 ML> Especially the beer part.
 JW> Chips? I dunno. Do they do that in chips other than the cheese
 JW> flavoured ones.

Almost all flavored ones. 

 JW> Sausages: powdered milk makes a good binder although wheat flour
 JW> and ground toast crumbs do too.

Of course the latter cause bangeritis, the mushy condition
in which many British sausages find themselves.

 JW> Beer: Because beer yeast don't ferment lactose so there is a
 JW> residual sweetness. Do they do that in beers other than cream
 JW> stouts?

Rumor has it that some IPAs are having their cake and eating
it too by cranking up the IBUs and sweetening up as well. I
believe it as I've been sickened by some of them.

 ML> Why are they starting to put blue cheese in everything?
 JW> Because some of us like blue cheese! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: BLUE CHEESE CHEESECAKE
 Categories: Kooknet, Cyberealm, Cheesecake, you're not expected to actually
      Yield: 8 " cake                        read this, much less make it

           Crust:

  2  T   Butter or margarine 1 c Cheese crackers, crushed

  :       Filling: 16 oz Cream cheese, softened
    8 oz  Blue cheese
    3     Eggs 1/4 c Flour 1/4 t Salt
    1 c   Medium picante sauce
    1 c   Sour cream 1/2 c Chopped green onions 1/2 c Chopped walnuts

  :          Garnish:
  :          chopped parsley
  :          tomato roses
  :          chopped green onions

  Preheat oven to 325 deg. Butter 8-inch springform pan; sprinkle
  cracker crumbs on bottom and sides.

  Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold
  in onions. Pour mixture into pan and sprinkle with walnuts. Bake one
  hour. Cool and chill overnight. Garnish with parsley and tomato
  roses, or with additional chopped green onions, if desired. serve at
  room temperature on crackers.

  Edited to MM format by: Lois Flack, CYBEREALM BBS, Watertown, NY
        -       Home of Kook-Net        (315)782-1120   -

MMMMM

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