Text 23142, 115 rader
Skriven 2012-03-31 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: unhealth 447
====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> many cases of food poisoning don't come from Salmonella

 JW> I have no idea exactly what laid me low.

 ML> Yeah. It lasts a day or two or three

It took five days to get over the immediate severe effects and
several weeks to recover from a general feeling of weakness, mild
nausea and a queasy stomach.

 ML> And how infected are they.

 JW> 50 to 100% in some large, as in over 600K birds per year,
 JW> operations.

 ML> I have this issue with these numbers. Granted, one can get
 ML> sick from food; but if the incidence was as prevalent as
 ML> this, people would be suing left and right

The 16% and 50% numbers come from identifying what could be very low
levels after swabbing and culturing samples from birds, their
droppings and their hutches.

Eggs get washed before packaging and most chickens go through
chlorinated water baths (in the US). And most people cook their eggs
and their birds most of the time. Plus people have immune systems
that cope with the bugs at low levels so they don't get sick 8% of the
time they have a chicken or egg meal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Down Island French Toast
 Categories: Eggs, Offal, Alcohol, Bread, Sauces
      Yield: 4 Servings

      1    Vanilla bean; preferably
    -Tahitian, cut in half
    -lengthwise
      1 c  Cointreau or Curacao
      1 ts Ground mace
      1 ts Ground cinnamon
      1    Orange; Zest of
     12 oz Fresh foie gras; cleaned and
    -cut in half
      5    Eggs; beaten
      2 c  Half and half
     12 sl Slightly sliced stale
           -brioche; cut into triangles
    -1/3 inch thick
    1/4 c  Clarified butter
           CITRUS-SAVORY CARAMEL SAUCE:
  1 3/4 c  Light or dark chicken stock
    2/3 c  Fresh grapefruit juice
    1/2 c  Sugar
      2 c  Heavy cream
    1/2 ts Light soy sauce
  
  Scrape the seeds from the vanilla bean. Add half of the scrapped
  beans to a mixing bowl with the liquor. Add 1/2 teaspoon ground mace,
  1/2 teaspoon ground cinnamon, and orange zest, and whisk together.
  Put the foie gras into the marinade and cover with plastic wrap.
  Slosh the marinade around a little and keep refrigerated. Add the
  remaining vanilla bean seeds in a mixing bowl, and add the eggs and
  half and half. Add the remaining mace and cinnamon and beat the
  mixture together. Soak the brioche slices in the egg mixture and
  allow them to absorb the flavor. Soaking time will depend on the
  freshness of the brioche; the softer it is, the shorter the soaking
  (sometimes 1 minute is sufficient). Keep covered in the refrigerator
  until ready to complete the dish. Preheat the oven to 300 degrees.

  Remove the foie gras from the marinade and cut the slices about
  1/4-inch to 1/3-inch thick. Reserve on a chilled plate and discard
  almost all of the marinade. Remove the brioche from the egg wash and
  lay the slices on a plate. Heat the clarified butter in a nonstick
  skillet, add the bread, and cook over medium heat until golden on
  both sides. Transfer to a plate and keep warm in the oven. Reheat the
  caramel sauce and place 2 tablespoons on each of 4 warm serving
  plates. Heat a nonstick skillet or pan and when hot, sear the foie
  gras slices over high heat for 15 seconds on each side until seared
  and very dark. Place the foie gras on the brioche in layers: a slice
  of brioche on the bottom, a slice of foie gras, then brioche, another
  layer of foie gras, and topped with brioche. Serve with mixed
  tropical fruits and orange segments, if desired.

  CITRUS-SAVORY CARAMEL SAUCE: Combine the stock, grapefruit juice,
  and sugar in a shallow heavy-bottomed saucepan. Cook to the
  caramel stage; there will be wisps of smoke coming from the center
  of the pan. Carefully whisk in the cream. Allow the mixture to
  boil and deepen in color. Reduce the mixture to 1 or 1 1/2 cups,
  whisking constantly. When it is caramel-dark, add the soy sauce.
  Strain through a fine-mesh strainer and reserve.

  Yield: 1 to 1-1/2 cups

  Recipe from Norman's New World Cuisine by Norman Van Aken

  Source: Emeril Live- Saluting Southern Chefs

  Posted to recipelu by molony

MMMMM


Cheers

YK Jim


... Not eating meat is a decision, eating meat is an instinct.

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