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Author Archive: foodea

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Largest Beef Recall In US History!

On Monday, a Californian meatpacker recalled the largest amount of beef in US history. Agriculture officials played down the risk to humans after Hallmark/Westland Meat Packing agreed to take back more than 143 million pounds of raw and frozen meet when it was found in violation of inspection rules.

The company, based in Chino, California, voluntarily recalled the beef after the federal Food Safety Inspection Service (FSIS) determined the cattle “did not receive complete and proper inspection.”

The company did not “consistently contact the FSIS public health veterinarian in situations in which cattle became non-ambulatory” before being slaughtered, the USDA statement said Sunday. Federal rules usually ban the slaughter of “downer cattle” — those unable to walk — as a safeguard against mad cow disease or bovine spongiform encephalopathy (BSE).

America’s meat packing industry has already been plagued by outbreaks of E. coli bacteria and other problems.

In September, Topps Meats Co. of New Jersey recalled 21.7 million pounds of frozen hamburger patties after people in New York and Florida fell ill because of E. coli poisoning.The New Jersey company later filed for bankruptcy because the recall involved a full year’s worth of production.

The largest previous recall involved 35 million pounds of ready-to-eat meats in 1999.

[Yahoo News]

February 20, 2008 | By | Reply More

Milk Chocolate: A Love Story

[Jay Grandin]

February 14, 2008 | By | Reply More

Chocolate Love

[Jay Grandin]

February 14, 2008 | By | Reply More

Eat Your Heart Out

[Jay Grandin]

February 14, 2008 | By | Reply More

Valentine’s Cocktail: Peaches and Pecorino

peach.jpgJames Hogan, mixologist at DC restaurant Hudson (2030 M St., NW; 202-872-8700;, sets a romantic mood with this salty-sweet combination of a Bellini, fresh white peaches, and Pecorino. He makes the Bellinis with Prosecco and peach bitters, then sets out a plate of sliced peaches and cheese for nibbling.


  • Prosecco
  • 4 ripe white peaches
  • Fee Brothers peach bitters
  • Pecorino cheese
  • ½ cup simple syrup (Bring ½ cup of sugar and ½ cup of water to a boil and simmer until sugar is dissolved.)


  1. Blanch 2 peaches in boiling water. Remove the peaches and slip off their skins. Cut in half and remove the pit.
  2. Add peaches and simple syrup to a blender and puree until smooth.
  3. Pour ½ ounce of peach puree into each Champagne flute. Top with Prosecco and 2 dashes of peach bitters. Mix with a spoon.
  4. Slice the remaining peaches and a wedge of Pecorino into thin pieces. Take one bite of peach, follow it with a slice of Pecorino, and finish with a sip of Bellini.

Serves 2.


February 14, 2008 | By | Reply More