View allAll Photos Tagged pasteurizer
Free Photos – Pasteurized Eggs with Hand Held Electric Mixer
More photos and details about possible copyright or licensing restrictions here:
public-photo.net/food/beat-eggs-yolks-mixed/
Full Size Up to 3072 x 2304 pixels
Information Regarding Copyright: public-photo.net/copyright/
3M Food Safety Leverages Petrifilm Technology for Pathogen Detection
ST. PAUL, Minn. (June 11, 2013) – 3M Food Safety announces the launch of the 3M™
Petrifilm™ Salmonella Express System, a new pathogen detection technology that builds upon a
solid platform of pathogen detection solutions. Immediately available worldwide, this system is
focused on Salmonella, which comprises nearly half of all pathogen testing. Though not
previously available as a pathogen test, 3M™ Petrifilm Plates have transformed the food
processing industry to the point that 91 of the top 100 U.S. food processing companies now rely
on them for their indicator testing needs.
“Leveraging 3M’s record of innovation, the 3M Petrifilm Salmonella Express System
exemplifies our commitment to food safety,” said Mojdeh Poul, vice president and general
manager, 3M Food Safety. “3M’s newly expanded portfolio of pathogen detection solutions
represents our dedication to collaborate closely with the industry to deliver fast detection
methods with accurate results.”
The new system has already received Performance Tested Method (PTM) validation
(Certification Number 061301) from AOAC Research Institute. The 3M Petrifilm Salmonella
Express System was found to be equivalent to or better than the reference methods for raw
ground chicken, pasteurized liquid whole egg, raw ground beef, raw ground pork, cooked
chicken nuggets, frozen uncooked shrimp, fresh bunched spinach, dry dog food and stainless
steel.
Today, the new system provides a shorter time-to-result, more uniform results and a longer shelf
life than the conventional agar methods. It provides detection and biochemical confirmation of
Salmonella in enriched food and food process environmental samples, including dairy, fruits and
vegetables, raw meat, seafood and pet food and results are available in as little as 44 hours – two
times faster than traditional agar methods.
The easy-to-use system is an all-in-one method. First, the 3M™ Petrifilm™ Salmonella Express
Plate is a sample-ready, chromogenic culture medium that is specific to Salmonella and provides
a presumptive result. Next, the 3M™ Petrifilm™ Salmonella Express Confirmation Disk
contains a substrate that facilitates the biochemical confirmation of all presumptive positive
Salmonella colonies on the plate in just four hours. By way of comparison, when food processors
outsource sample testing with a third-party contract lab, they’ll commonly wait 24-72 hours for
confirmation and pay a nominal amount for each presumptive positive colony requiring
confirmation.
“This product was created with the needs of our customers in mind,” said Tina Bauman, global
marketing supervisor with 3M Food Safety. “Increased regulation and prevalence of foodborne
pathogens such as Salmonella have created a demand for new pathogen detection solutions that
are accurate, fast, simple and affordable.”
With the addition of the 3M Petrifilm Salmonella Express System, 3M Food Safety’s pathogen
detection portfolio provides a total solution, offering molecular, immunoassay and indicator
testing methods. DNA-based solutions include the highly innovative 3M™ Molecular Detection
System introduced in December 2011, and the 3M Tecra™ Pathogen and Toxin Visual
Immunoassay (VIA).
When 3M Petrifilm Plates launched in the mid-1980s, it was widely viewed as a step forward in
ensuring the quality and safety of food products. Eliminating the need to prepare, purchase and
store agar dishes, they take up 85 percent less space than agar plates, freeing up valuable room in
processors’ incubators, lab benches and refrigerators, and reducing company waste.
For more information, please visit www.3M.com/3MPathogenSolutions/SALX.
AOAC RI, based in Gaithersburg, MD, is a subsidiary of AOAC International, a globally
recognized, independent, not-for-profit association founded in 1884. AOAC serves communities
of the analytical sciences by providing the tools and processes necessary to develop voluntary
consensus standards or technical standards through stakeholder consensus and working groups in
which the fit-for-purpose and method performance criteria are established and fully documented.
AOAC provides a science-based solution and its Official Methods of Analysis gives
defensibility, credibility, and confidence in decision-making. AOAC Official Methods are
accepted and recognized worldwide
3M Food Safety is a leader of innovative solutions that help the food and beverage industries
optimize the quality and safety of their products to enable consumer protection. At every step,
3M Food Safety provides solutions that help mitigate risk, improve operational efficiencies and
impact the bottom line. For more information, visit www.3M.com/foodsafety or follow
@3M_FoodSafety on Twitter.
About 3M
3M captures the spark of new ideas and transforms them into thousands of ingenious products.
Our culture of creative collaboration inspires a never-ending stream of powerful technologies
that make life better. 3M is the innovation company that never stops inventing. With $30 billion
in sales, 3M employs 88,000 people worldwide and has operations in more than 70 countries. For
more information, visit www.3M.com or follow @3MNews on Twitter.
From 1968 to 1970, Frank Wilgen served as an Agriculture Volunteer in Afghanistan. In this photo, he fills milk bottles at the ministry of Agriculture Pasteurization Plant in Kabul, Afghanistan. He received his Master’s of Agriculture from the University of Minnesota – Minneapolis/St. Paul in 1968.
Founded in 2006, the brewery is located in Arillas in the north west of the island. I picked up their full range of beers, other than their very fresh Beer Cellar 15, from one of the local supermarkets on the first day of our holiday. Their beers were widely available in bars and restaurants with the Red Ale and Ionian Pilsener virtually everywhere with the Dark, IPA and Weiss less so. I didn't come across the Pilsener Αφιλτράριστη or Lager anywhere. They were all excellent with the Dark and Red being superlative but despite my love of dark beers I thought the Pilsener Αφιλτράριστη just had the edge. A very drinkable range of beers from this lovely Greek island and I never touched Mythos all week thankfully.
Corfu Beer is a very unique, fresh beer with a short shelf life found exclusively in refrigerators with a production date so that the consumer can see when it was produced and not only when it expires. All Corfu Beers are a fresh products (living) they have not undergone pasteurization, or stabilization and a large part of them is unfiltered. Corfu Beer has the advantage of holding and offering drinkers important nutrients such as proteins from cereals, antioxidants from hops and the complex of B vitamins contained in yeast. These products are not only produced but are traded and stored under refrigeration. Their beers will be found exclusively in the fridge and never on the shelf.
* Ek Kali, Ek Gori, translates to One Black, One White
I sit myself in a green outdoor patio of a Bandra coffee shop and stare up at the chalkboard menu. All I could read was a rubric of exotic coffees and their carmalized mochaed lattéd frapped iced versions. A few minutes later, a black coffee arrives. As the liquit eats through my mouth acrimoniously, I long for the smell of over pasteurized milk, a slice of ginger, a savory of cardamom dust, the crackle of a rusty stick of cinnamon all concocted and alchemized into something else.
Yes, I'm talking about Chai.
Chai to be slurped greedily in chipped glasses. And so I went looking for the perfect cup in Bandra.
Cafe Goodluck
The ceiling fan rattles, clicks and sways as it cools the chai in the chipped porcelain cups that lie below. A boy, a torn banyan walks up to our table and slides two glasses of water across the marble top. Smoke from an entire barrage of cigarettes spirals up to the ceiling as people drink their chai an accompanying glass of cold water, reading newspapers while eating kheema (mince) samosas and buttering their bun muskas. The Cafe permeates much Bombay talk, a bright hum insulated by its vaulted ceilings from the noise of the street outside.
These are the musty, yet strangely comfortable confines of one of the many Irani establishments in Bombay.
The boy slides across briskly to my table and looks at me with accusatory smile.
"Ek Kali chai doosri doodh walli", I tell him thinking about chai.
[t: One Black the second one with milk.]
"Ek Kali, Ek Gori", he repeats as his yellow smile widens.
[t: One Black, One White]
I laugh to myself as he walks away to the kitchen.
The chai arrives shortly only to prove to me yet again that the best cup of chai is served by a yellow smile with missing teeth belonging to a heat drenched body appearing from nowhere only to serve only more amounts of chai.
I asked Wild Texas Aggie Armadillo Bear if he would be a product demonstration model so I wouldn’t be stuck taking photos of three bottles of honey by their lonesomes. That wouldn’t be interesting at all.
Texas Aggie Armadillo Bear said, “Fine. As long as people don’t think I’m some sort of sex object. I have deep thoughts and write Texas Cowboy Poetry. I was going to be a headliner at the Lone Star Cowboy Poetry Gathering in Alpine, Texas but I was disqualified at the last minute because I can’t ride a horse. Damn those people from Alpine. They must hate little bears.”
So, medical reasons have necessitated that I switch from coffee to tea. I grew up with a family that drank tea, so it’s not like I’m not used to it. I’ve always enjoyed hot tea. Iced tea, not so much. I especially dislike sweetened ice tea. When you put sugar into iced tea, you’re doing the Devil’s work and inviting Satan into your house. I will indulge myself and add a little honey into my hot tea because I love Jesus and have such self-respect for myself, I would never allow heavily processed white sugar in my cup.
According to the internets, there are three types of honey:
1) Heavily processed, filtered and pasteurized (boiled)
2) Raw
and
3) Bear.
The 5 pound family sized processed honey cost me $2.00/pound. The “bear” honey ran about $5.00/pound. And, the jar of raw honey cost approximately $8.00/pound.
Processed honey tastes like, well, “processed honey.” It has this sort of sweet/bitter aftertaste. It’s fine for cooking, and probably fine for hot beverages or brewing mead. I know my grandmother used to frequently give me lots of it mixed with bourbon, hot water, and lemon when I was a toddler and sick. It made me feel really good and allowed me to get to sleep.
Raw honey seems a bit more difficult to quantify. I’d venture to say that raw honey is like wine. There is a wide variety of it and they all have their different flavours. This particular jar of raw honey is from up the parkway from me. It hasn’t crystalized and it has the consistency of soft butter. It tastes sweet, but doesn’t have the nasty aftertaste that I find in processed honey. This particular company has four or five different types of honey based on the types of vegetation that is near the hives. Given its cost, I save it for putting on something without strong flavor so I can enjoy the fine honey flavour. I’d go as far as to call it, “The Good Stuff.”
I learnt a couple of other things on the internets verified by legitimate food scientists:
1) There’s a rumor out there that says that if you boil or cook honey, it turns to poison. The kind that makes you sick, not the rock band. This is “B.S.” as they like to call it. You’re not going to want to stand there and boil it forever and ever, but if you want to toss it on some cooked food while it’s still in the pan and toss it around to get it hot before serving. It’s gong to be just fine.
2) The second and more potentially dangerous belief is that if someone who has really bad pollen allergies eats local honey made with local pollen, they’re less likely to have allergic reactions. This is not only total “B.S.”, it’s a dirty damn lie! If someone is extremely allergic to local pollen, then local honey is absolutely the last type of honey they should eat. It’s the same pollen in the raw honey that makes you allergic. These individuals could go into anaphylactic shock and die if they ate raw local honey. Especially the type with chunks of pollen in it.
So, survey says, if I’m just wanting to knock up the flavour of a hot beverage or sweeten some stir fried chicken or beef, I’m using the much, much cheaper processed honey. If I’m eating some $14.00/pound fine cheese, or some fresh fruit, I’m using the raw honey to drizzle over it.
Afterwards: I asked Texas Aggie Armadillo Bear, “Who the hell helped you put on that bowtie?” He said, “I asked Texas Aggie Monkey.” I warned him, “Don’t ever let a monkey help you put on a tie. They always mess it up and your tie is going to smell like bananas until it’s dry cleaned.”
That is all.
Aggie Ring ’84 likes to make his own cultured butter, cheeses, and crème fraîche for various uses in the kitchen. Unfortunately, the local grocery stores don’t carry dairy products that are up to Aggie Ring standards. Aggie Ring ’84 has a buddy who is a retired Army Medic who runs a coffee and espresso business who hooked Aggie Ring up with a special bottle of heavy cream.
The little Aggie Ring was just as pleased as a little Aggie Ring can be when he saw that it arrived in a glass bottle. “Gee!” said Aggie Ring, “This is just like when we’d buy milk back in the 80s when we were living in Bryan, Texas. “Why, yes is is.” I replied. I thought to myself that dairy products seem so much cleaner when they come in a glass container.
This particular bottle of heavy cream was produced by the Apple Valley Creamery in East Berlin, Pennsylvania. It is approximately 40% to 45% butterfat depending on the cows’ diet at the time of the year. Now, this particular heavy cream is pasteurized only (not ultra-pasteurized, a process that kills off most of the milk or cream’s delicious flavor). Also, it is NOT homogenized. Almost everyone in the USA these days can only buy homogenized or “homo” dairy products. When he has a choice, Aggie Ring is a “non-homo” type of ring because that’s the way he rolls.
Aggie Ring’s favorite thing about “non-homo” heavy cream is that the heavy butterfat separates from the milk and floats to the top of the bottle. Aggie Ring has to use a knife to break through that delicious, heavy sweat cream to get to the rest of the liquid in the bottle before he heats it up to a tepid temperature and adds the bacteria that will culture it overnight so he can make the cultured butter or crème fraîche for his culinary requirements.
The Aggie Ring test for a proper bottle of “non-homo” heavy cream is if he can sit on top of the butterfat that has risen to the top of the bottle for at least 30 seconds before sinking in. For “educational” purposes, Aggie Ring asked me to photograph him sitting on top of that delicious sweet cream. Unfortunately, it took me a bit longer than 30 seconds to adjust the lights and set the exposure on the camera. The last thing I heard Aggie Ring say before he began to sink into the delicious “non-homo” heavy cream was, “Oh dear, this is a kerfuffle, isn’t it?” The next thing I knew, poor Aggie Ring had broken through the butterfat and had sunk to the bottom of the bottle.
When I poured the delicious “non-homo” sweet whole cream into the container Aggie Ring uses to culture it overnight, I had to retrieve him with a spoon. No teeth this time. I asked Aggie Ring, “Does it remind you of an old fashioned Aggie Ring Dunking?” Aggie Ring replied, “Sort of, but there was no Shiner Bock.” I told Aggie Ring, “Yes, I suppose you’re right.”
Aggie Ring then said, “It’s a good thing I’m a Genuine Texas A&M Aggie Ring pure of heart and in spirit and not a VMI ring. One of those heavy and fat, gaudy VMI rings would have sunk down into the bottle immediately and its lack of Aggie class would have most certainly soured the cream. Also, the artificial stone in most of the VMI rings might have poisoned it as well.” The Aggie Ring is very good at pointing things like this out.
Now… There’s one other type of dairy product that Aggie Ring likes the most. He didn’t want me to say anything about it because it’s very illegal in New Jersey. However, Aggie Ring allowed me to mention it if I didn’t name names because, as Aggie Ring always says, “Snitches wind up in ditches!” So, the little Aggie Ring’s favorite type of milk and cream is the “raw” stuff. Since it’s illegal to sell raw dairy in New Jersey, Aggie Ring has found “a guy” that can hook him up with the “real stuff.” The closest thing I can compare obtaining raw dairy in New Jersey to would be a “drug deal.” You see, when Aggie Ring wants the “raw stuff,” he has to call his “guy” in PA and place an order during the week. Then, on Saturday morning not long after the sunrise, Aggie Ring’s “guy” meets Aggie Ring and others in back of a local train station in a van that has been driven over from PA. Cash exchanges hands and the raw, illegal contraband gets put into Aggie Ring’s car trunk just in case he’s stopped by the dairy police on the way home.
Aggie Ring used to occasionally milk cows at the Texas A&M Dairy Farm in College Station, Texas back when he was a young Aggie Ring and he’d occasionally try milk directly from the cow. Aggie Ring thinks this is the best type of milk in the world.
Aggie Ring says, “The cows up here in PA and in New Jersey must be the happiest cows in the world. They have four wonderful seasons of weather up here and the humidity is almost nonexistent.
Just before I posted this, Aggie Ring said, “Don’t forget to remind them that the road goes on forever and the party never ends!”
Tucson - oddly, this is down near Ajo Way and Davis-Monthan AFB.
Unable to control myself -
A blond heard that milk baths would make her beautiful. She left a note for her milkman to leave 15 gallons of milk. When the milkman read the note, he felt there must be a mistake. He thought she probably meant 1.5 gallons so he knocked on the door to clarify the point.
The blond came to the door and the milkman said, "I found your note to leave 15 gallons of milk. Did you mean 1.5 gallons?" The blond said, "I need to fill my bathtub up with milk and take a milk bath."
The milkman asked, "Do you want it Pasteurized?" The blond said, "No, just up to my boobs, I can splash it in my eyes."
THOMPSON'S DAIRY
Chesterton, Indiana
Date: 1948
Source Type: Photograph
Publisher, Printer, Photographer: Retail Merchants' Association, Chesterton, Indiana
Postmark: Not Applicable
Collection: Steven R. Shook
Remark: This building still stand [2020] at 221 North Calumet Avenue. It has served as a convenience store [Zip's Foods] and as a martial arts studio.
THOMPSON'S DAIRY
PASTEURIZED
DAIRY PRODUCTS
• Milk
• Coffee Cream
• Whipping Cream
• Chocolate Milk
• Buttermilk
• Skim Milk
• Homogenized Milk
• Half and Half
• Butter
• Eggs
• Cottage Cheese
• Ice
FOUNTAIN
SERVICE
• Malteds
• Sundaes
• DeLuxe Sundaes
• Sodas
• Sandwiches
• Coffee
• Waffles
Packaged Ice Cream
GALLONS -- HALF GALLONS -- QUARTS -- PINTS
EIGHT FLAVORS
Fountain Open 9:30 a. m. to 12:00 p. m.
Phone 3085 for Delivery
221 North Calumet Road, Chesterton, Indiana
Source:
Retail Merchants Association. 1948. The Chesterton Retail Merchants' Directory. Chesterton, Indiana: The Chesterton Tribune. 112 p. [see pp. 56-57]
Copyright 2020. Some rights reserved. The associated text may not be reproduced or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of Steven R. Shook.
Beecher's Handmade Cheese, in the Goelet Building at 900 Broadway, is an artisan cheesemaker, café and gourmet retail shop. In 2003, Kurt Beecher Dammeier and cheesemaker Brad Sinko opened the first Beecher's Handmade in Seattle's Pike Place Market. He expanded to New York's Flatiron District in June, 2011. Unlike most artisan cheese makers, Beecher's mainly uses pasteurized milk and operates a high-volume modern production facility, with multiple farms supplying milk. As with the Seattle location, the cheese made in New York City is made from premium milk from local herds just south of Albany. The facilities have a capacity of over three tons of cheese a day.
The Goelet Building was built in 1886 by Stanford White for the brothers Robert and Ogden Goelet. In 1905 the Goelet heirs leased the building to real estate developer Henry Corn, who hired Maynicke & Franke to remove the top floor for an addition that resulted in a 10-story building.
The Ladies Mile Historic District, an irregular district defined roughly from 18th Street to 24th Street and Park Avenue South to Avenue of the Americas, preserves 440 buildings on 28 blocks. Between the Civil War and World War I, the district was the location of some of New York's most famous department stores, including Lord & Taylor, B. Altman, W. & J. Sloane, Arnold Constable, Best & Co., and Bergdorf Goodman. Also included is Daniel H. Burnham's Flatiron Building, at Fifth Avenue and 23rd Street; most of the Ladies' Mile Historic District lies within the Manhattan neighborhood named after that building, the Flatiron District.
The Ladies Mile Historic District was designated a historic district by the New York City Landmarks Preservation Commission in 1989.
Aggie Ring ’84 likes to make his own cultured butter, cheeses, and crème fraîche for various uses in the kitchen. Unfortunately, the local grocery stores don’t carry dairy products that are up to Aggie Ring standards. Aggie Ring ’84 has a buddy who is a retired Army Medic who runs a coffee and espresso business who hooked Aggie Ring up with a special bottle of heavy cream.
The little Aggie Ring was just as pleased as a little Aggie Ring can be when he saw that it arrived in a glass bottle. “Gee!” said Aggie Ring, “This is just like when we’d buy milk back in the 80s when we were living in Bryan, Texas. “Why, yes is is.” I replied. I thought to myself that dairy products seem so much cleaner when they come in a glass container.
This particular bottle of heavy cream was produced by the Apple Valley Creamery in East Berlin, Pennsylvania. It is approximately 40% to 45% butterfat depending on the cows’ diet at the time of the year. Now, this particular heavy cream is pasteurized only (not ultra-pasteurized, a process that kills off most of the milk or cream’s delicious flavor). Also, it is NOT homogenized. Almost everyone in the USA these days can only buy homogenized or “homo” dairy products. When he has a choice, Aggie Ring is a “non-homo” type of ring because that’s the way he rolls.
Aggie Ring’s favorite thing about “non-homo” heavy cream is that the heavy butterfat separates from the milk and floats to the top of the bottle. Aggie Ring has to use a knife to break through that delicious, heavy sweat cream to get to the rest of the liquid in the bottle before he heats it up to a tepid temperature and adds the bacteria that will culture it overnight so he can make the cultured butter or crème fraîche for his culinary requirements.
The Aggie Ring test for a proper bottle of “non-homo” heavy cream is if he can sit on top of the butterfat that has risen to the top of the bottle for at least 30 seconds before sinking in. For “educational” purposes, Aggie Ring asked me to photograph him sitting on top of that delicious sweet cream. Unfortunately, it took me a bit longer than 30 seconds to adjust the lights and set the exposure on the camera. The last thing I heard Aggie Ring say before he began to sink into the delicious “non-homo” heavy cream was, “Oh dear, this is a kerfuffle, isn’t it?” The next thing I knew, poor Aggie Ring had broken through the butterfat and had sunk to the bottom of the bottle.
When I poured the delicious “non-homo” sweet whole cream into the container Aggie Ring uses to culture it overnight, I had to retrieve him with a spoon. No teeth this time. I asked Aggie Ring, “Does it remind you of an old fashioned Aggie Ring Dunking?” Aggie Ring replied, “Sort of, but there was no Shiner Bock.” I told Aggie Ring, “Yes, I suppose you’re right.”
Aggie Ring then said, “It’s a good thing I’m a Genuine Texas A&M Aggie Ring pure of heart and in spirit and not a VMI ring. One of those heavy and fat, gaudy VMI rings would have sunk down into the bottle immediately and its lack of Aggie class would have most certainly soured the cream. Also, the artificial stone in most of the VMI rings might have poisoned it as well.” The Aggie Ring is very good at pointing things like this out.
Now… There’s one other type of dairy product that Aggie Ring likes the most. He didn’t want me to say anything about it because it’s very illegal in New Jersey. However, Aggie Ring allowed me to mention it if I didn’t name names because, as Aggie Ring always says, “Snitches wind up in ditches!” So, the little Aggie Ring’s favorite type of milk and cream is the “raw” stuff. Since it’s illegal to sell raw dairy in New Jersey, Aggie Ring has found “a guy” that can hook him up with the “real stuff.” The closest thing I can compare obtaining raw dairy in New Jersey to would be a “drug deal.” You see, when Aggie Ring wants the “raw stuff,” he has to call his “guy” in PA and place an order during the week. Then, on Saturday morning not long after the sunrise, Aggie Ring’s “guy” meets Aggie Ring and others in back of a local train station in a van that has been driven over from PA. Cash exchanges hands and the raw, illegal contraband gets put into Aggie Ring’s car trunk just in case he’s stopped by the dairy police on the way home.
Aggie Ring used to occasionally milk cows at the Texas A&M Dairy Farm in College Station, Texas back when he was a young Aggie Ring and he’d occasionally try milk directly from the cow. Aggie Ring thinks this is the best type of milk in the world.
Aggie Ring says, “The cows up here in PA and in New Jersey must be the happiest cows in the world. They have four wonderful seasons of weather up here and the humidity is almost nonexistent.
Just before I posted this, Aggie Ring said, “Don’t forget to remind them that the road goes on forever and the party never ends!”
Rhubarb sherbet is an old-fashioned refreshing summer drink from an era before industrialized soft drinks.
"Sherbet" in this case takes its older English meaning of a sweet fruit drink, not a frozen dessert. (For the word nerds: Arabic "sarba," a drink -> Persian "sarbat," a sweet fruit drink -> Ottoman Turkish "serbet" -> English "sherbet" some time in the 15th or 16th Century.) Though the tie-in to frozen desserts is also ancient -- in the heat of summer, Middle Eastern elites woud enjoy their sherbet poured over snow brought down from the mountains.
Etymologically, "sherbet" has the same roots as "syrup," "sorbet," and "shrub," just Englished in different eras through different intermediate tongues.
On to the drink itself: This is a very simple drink that was popular where rhubarb grows like a weed. The intensity of the rhubarb flavor can be varied by dilution, and the sweetening can be varied to taste.
Start with clean stalks of rhubarb. Red rhubarb will give a pinkish sherbet; green rhubarb will give a more yellowish color. If you're making several batches, you might want to blend them for consistency.
Chop the rhubarb small enough to boil well -- half-inch to an inch if you're cutting by hand, or a thick slicing disk in your food processor.
Put 3 cups of chopped rhubarb in a sauce pan and cover with water. Bring to a boil for ten minutes.
While it's boiling, thinly slice half of a lemon peel and put it in a 2-quart measuring cup, along with 2 tablespoons of sugar.
Put a conical strainer/chinois over the measuring cup, and strain the boiled rhubarb over the sugar and lemon peel. Discard the pulp. (Or eat it with a rich vanilla ice cream.)
Allow the sherbet to steep and settle for a few hours, or overnight, then decant for clarity. (There's nothing wrong with the cloudy dregs, just not attractive enough to serve for company -- enjoy them yourself while bottling.)
Serve chilled.
Notes and variations:
Overripe rhubarb that's gone too woody for sauces and pies still makes a good drink.
This recipe is not pasteurized, and unlike a shrub, sherbet doesn't have vinegar as a preservative, so you'll need to keep it cold and drink it reasonably soon or it may ferment. I suspect it's more than acidic enough for safe home canning, but I can't say I've canned any yet myself.
Larger batches are convenient in a pasta kettle where you can do the large-scale straining by lifting out the basket and leaving it cocked on the kettle to drain. Really large batches would probably be fastest with a screw-fed tomato strainer.
Don't limit your taste to lemon peel, the rhubarb also goes well with lime, ginger, cardamom, and of course any good botanical gin.
Home Ec leftovers #ftw! My go-to shortening crust was par-baked and filled with the leftover filling from Strawberry Meringue Tarts mixed with a handful of frozen blueberries, then baked again and topped with the leftover meringue mixture. A final broil added gorgeous toasty colour and flavour!
⅔ cup flour
⅔ whole wheat pastry flour
½ tsp baking powder
½ tsp salt
½ cup non-hydrogenated shortening
1 tbsp vodka
1 tsp vinegar
3 to 6 tbsp ice water
Filling:
2 cups filling from Strawberry Meringue Tartlets
2 cups fresh or frozen (unthawed) wild blueberries
1 tsp lemon extract
2 tbsp honey
½ tsp liquid stevia extract
2 tsp chia seeds
Topping:
3 tbsp pasteurized egg whites
¼ tsp cream of tartar
⅛ tsp salt
¼ cup vanilla sugar
Crust:
In a large bowl, whisk together flours, baking powder and salt.
Cut shortening into the flour mixture until the mixture resembles coarse crumbs.
Add vodka, vinegar and just enough water to hold the dough together, stirring with a fork.
Wrap in plastic and chill 1 hour.
Pie:
Heat the oven to 425°F.
Roll out the pie dough and fit into a 9” pie pan placed on a cookie sheet.
Prick the bottom and sides thoroughly with a fork.
Bake 8 minutes, until light golden. Reduce oven temperature to 400°F.
In a bowl, combine all the filling ingredients, mixing well.
Spoon into the crust, smoothing top.
Bake ~40 minutes, until hot and set, covering with foil after 20 minutes.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while continuing to whip.
Continue to beat until stiff glossy peaks form, about 8 minutes.
Immediately spread meringue over hot filling, covering it completely and sealing it to the edge of the crust.
Bake 10 minutes, or until lightly browned.
Cool to room temperature before serving.
Gelato (Italian pronunciation: [dʒeˈlato]; plural: gelati) is Italy's regional variant of ice cream. As such, gelato is made with some of the same ingredients as most other frozen dairy desserts. Milk, cream, various sugars, flavoring including fruit and nut purees are the main ingredients.
Gelato differs from some other ice creams in that it has a lower butterfat content, typically gelato contains 4-8% versus 14% for many ice creams. Gelato generally has slightly lower sugar content, averaging between 16-22% versus approximately 21% for most ice creams. Non-fat milk is added as a solid. The sugar content in gelato is precisely balanced with the water content to act as an anti-freeze, that is, to prevent the gelato from freezing solid. The types of sugar used are sucrose, dextrose, and invert sugar to control the apparent sweetness. Typically, gelato and Italian sorbet contain a stabilizing base. Egg yolks are used in yellow custard-based gelato flavors, including zabaione and creme caramel.
The mixture for gelato is typically made using a hot process, which includes pasteurization. White base is heated to 85°C (185°F). Heating the mix to 90°C (194°F) is essential for chocolate gelato, which is traditionally flavored with cocoa powder. Yellow custard base, which contains egg yolks, is heated to 65°C (149°F). The gelato mix must age for several hours after pasteurization is complete for the milk proteins to hydrate, or bind, with water in the mix. This hydration reduces the size of the ice crystals, making a smoother texture in the final product. A non-traditional cold mix process is popular among some gelato makers in the United States.
Unlike commercial ice cream in the United States, which is frozen with a continuous assembly line freezer, gelato is frozen very quickly in individual small batches in a batch freezer. The batch freezer incorporates air or overage into the mix as it freezes. Unlike American-style ice cream, which can have an overage of up to 50%, gelato generally has between 20% and 35% overage. This results in a denser product with more intense flavor than U.S. style ice cream. U.S. style ice cream, with a higher fat content, can be stored in a freezer for months. High-quality artisan gelato holds its peak flavor and texture (from delicate ice crystals) for only several days, even when stored carefully at the proper temperature. This is why gelaterias typically make their own gelato on the premises or nearby.
Many individuals who use creatine includes TRX athletes as they are monitored by their healthcare professionals. Beofre consuming creatine supplements consumers are advised to inform their physicians and other qualified healthcare trx suspension bands professionals to trx exercise avoid any kind of adverse TRX Suspension Training circumstances. Several individuals come across gastrointestinal symptoms, loss of appetite, stomach discomfort, diarrhea, and nausea while having its consumption. Consumers should know that creatine cannot be given during pregnancy Trx Suspension and breastfeeding due to lack of scientific information. Consumers should keep information that pasteurized cow's milk contains higher levels of creatine than human milk.
Many women of all a long time that are fitted with wider trx youtube workout ft really feel which adidas f10 trx they are in trx coupons a position to not put on open up shoes and boots personal training being a complete result of the real f10 trx tf truth that their ft will go all through the edges. that isn't really title to obtain place in condition you trx suspensions receive shoes and boots that would be the right width.Moreover, the silver magnesium alloy shells make product more luxurious, beautiful and easy to dye. And it can be personalized into pink or light blue. As this Acer , the color looks so gracious. And the young people and ladies are fond of this color.However, it has its disadvantages. That is the high cost. And its hard to shape, comparing with ABS. So laptops trx france generally only use the aluminum-magnesium alloy on the top TRX Suspension Trainer yoga cover instead of the whole case.
Each person should make an effort to increase their nutrition. The better you know about nutrition principles, the easier it will be to get ready good foods yourself and your family. At a minimum, it will be easier to help make the correct purchasing decisions on the food store. Utilize the following advice to aid yourself eat a better diet.
In choosing foods for optimal nutrition, pick foods which can be as close with their natural state as you can. Organic foods are the only way to make sure you are eating well nutritionally, along with avoiding chemicals.
Women that are pregnant or breast feeding, really need to be conscious which they have the proper nutrition. Getting enough protein is very important for females in pregnancy. Unfortunately, women often do not have a really good appetite during this time. You can add the white of any pasteurized egg in your morning smoothie to have a little extra protein. Egg whites are rich in protein and less calories, causing them to be a good option to take into consideration. For safety's sake, the egg whites needs to be pasteurized.
It is possible to boost your customary foods nutritionally by altering the ingredients. This is especially great for picky eaters or finicky children, but sneaking in healthy ingredients is wonderful for you, too. An illustration could be adding dried milk to bread products or smoothies, or putting some pureed white beans into cookies or cakes. The great thing is the fact no person will notice that they are eating so healthily!
When implementing a proper, nutritious eating plan, ensure that you add a high-protein breakfast every single day. Not only does breakfast help your metabolism, but it additionally offers you vitamins and nutrients.
Include salmon to your menu. You can obtain a large amount of niacin and omega-3 fatty acids from salmon. Omega-3 fatty acids can cut the danger of such conditions as heart problems, cancer, and depression niacin can cut the chance of Alzheimer's disease. Choosing wild salmon as opposed to farmed salmon will decrease your exposure to toxic chemicals.
Nutrition is an important element of being healthy both mentally and physically. By understanding what foods are appropriate for your nutritional needs, you may arm yourself with all the capacity to fuel your system for that lifestyle that you simply lead. Keep in mind advice you've read, and you'll be eating very nutritiously. www.bralph.com/
Nancy Love, Borchardt and Glysson Collegiate Professor of Civil and Environmental Engineering, holds up NH4MgPO4 crystals formed by mixing urine with magnesium chloride. This is necessary to hold back the phosphorus in order to fertilize the peonies at the University of Michigan Nichols Arboretum at 1610 Washington Heights in Ann Arbor, MI on Wednesday April 28, 2021.
Once the peonies bloom over the next month, Love’s team hopes to take sampling procedures intermittently to compare fertilized peony health to the others in the garden through qualitative analysis that study the amount of green, bud size, height and necrotic growth of the peonies. About 20 gallons of fertilizer will go into each bed.
This is a sub-project of a larger grant that included research on pharmaceuticals in urine, urine diverting toilets and the development of a patent around a freeze-thaw pasteurization method for urine.
Photo: Robert Coelius/University of Michigan Engineering, Communications & Marketing
“Finding a cheese made like the original farmer did in 1791, the date when many say Camembert was created, is increasingly impossible, even in France. But Percival champions a solution in his book: “To help a rare breed survive, you have to eat it." So before it goes extinct, do your best to enjoy it back to life. If you live in the U.S., there are makers that can send you a wheel worthy of your baguette: Murray’s Cheese sells a pasteurized version under its own name, or you can try Bent River from Alemar Cheese Co. in Minnesota. And then, when you have the time and resources, head to France and find a truly authentic Camembert to devour.” ―Larissa Zimberoff
www.bloomberg.com/news/articles/2017-06-13/camembert-chee...
Information board about the Trappist Abbey of Our Lady of Koningshoeven at the Trappist exhibition at the Hopmuseum in Poperinge, Belgium, in October 2013:
Brewing history
The large number of vocations and the small profits of the poor-quality land, made the first superior Dom Nivardus, he himself a son of a brewer, decide to start a small brewery in 1884.
Monk Isidorus Laaber was sent to Munich to learn the art of brewing. Commercial considerations was the reason their first brew was one of low fermentation. The beer was called La Trappe, referring to the French Abbey Notre Dame de la Grande Trappe of which the Trappist name is derived.
La Trappe is brewed according to traditional methods from a self-developed recipe with only natural ingredients as hops, barley malt and yeast. The brewery uses water drawn from its own well in the beer. The fermentation process characteristic of the type of yeast which is used, is most active between 18 and 20 degrees Celsius and is known as top fermentation. The beer is bottled with yeast and sugar, which allows the fermentation process to continue in the bottle.
In 1920, the brewing hall was modernised. In 1950, they started a lemonade plant and in 1957 a new pasteurizing machine was bought, while in 1967, new fermentation and lagering tanks were installed. A thorough modernisation of the brewery took place in 1987 and in 1989 the new brewing hall with a new fermentation and lagering cellar was taken into use.
The decreasing number of men entering the monastery after World War II made it necessary to take measures as to preserve the monastic life. This resulted in a limited liability company as a subsidiary of the large commercial brewer, Bavaria. Since 1997, the brewery De Koningshoeven B.V. (an independent subsidiary of Bavaria) has rented the buildings from the abbey and produces Trappist beer there, under the authority and supervision of the monastery. The management consists of one layman who is the daily director and one monk; every 6 weeks, they have to render account to the board, which consists of the abbot and some advisory members. The monks are still involved in the packing and the sales in the monastery store.
In 2009, a jubilee beer called Isid'Or (named after the first brewer) was brought on the market to celebrate the 125th anniversary of the brewery.
* Ek Kali, Ek Gori, translates to One Black, One White
I sit myself in a green outdoor patio of a Bandra coffee shop and stare up at the chalkboard menu. All I could read was a rubric of exotic coffees and their carmalized mochaed lattéd frapped iced versions. A few minutes later, a black coffee arrives. As the liquit eats through my mouth acrimoniously, I long for the smell of over pasteurized milk, a slice of ginger, a savory of cardamom dust, the crackle of a rusty stick of cinnamon all concocted and alchemized into something else.
Yes, I'm talking about Chai.
Chai to be slurped greedily in chipped glasses. And so I went looking for the perfect cup in Bandra.
Cafe Goodluck
The ceiling fan rattles, clicks and sways as it cools the chai in the chipped porcelain cups that lie below. A boy, a torn banyan walks up to our table and slides two glasses of water across the marble top. Smoke from an entire barrage of cigarettes spirals up to the ceiling as people drink their chai an accompanying glass of cold water, reading newspapers while eating kheema (mince) samosas and buttering their bun muskas. The Cafe permeates much Bombay talk, a bright hum insulated by its vaulted ceilings from the noise of the street outside.
These are the musty, yet strangely comfortable confines of one of the many Irani establishments in Bombay.
The boy slides across briskly to my table and looks at me with accusatory smile.
"Ek Kali chai doosri doodh walli", I tell him thinking about chai.
[t: One Black the second one with milk.]
"Ek Kali, Ek Gori", he repeats as his yellow smile widens.
[t: One Black, One White]
I laugh to myself as he walks away to the kitchen.
The chai arrives shortly only to prove to me yet again that the best cup of chai is served by a yellow smile with missing teeth belonging to a heat drenched body appearing from nowhere only to serve only more amounts of chai.
Home Ec leftovers #ftw! My go-to shortening crust was par-baked and filled with the leftover filling from Strawberry Meringue Tarts mixed with a handful of frozen blueberries, then baked again and topped with the leftover meringue mixture. A final broil added gorgeous toasty colour and flavour!
⅔ cup flour
⅔ whole wheat pastry flour
½ tsp baking powder
½ tsp salt
½ cup non-hydrogenated shortening
1 tbsp vodka
1 tsp vinegar
3 to 6 tbsp ice water
Filling:
2 cups filling from Strawberry Meringue Tartlets
2 cups fresh or frozen (unthawed) wild blueberries
1 tsp lemon extract
2 tbsp honey
½ tsp liquid stevia extract
2 tsp chia seeds
Topping:
3 tbsp pasteurized egg whites
¼ tsp cream of tartar
⅛ tsp salt
¼ cup vanilla sugar
Crust:
In a large bowl, whisk together flours, baking powder and salt.
Cut shortening into the flour mixture until the mixture resembles coarse crumbs.
Add vodka, vinegar and just enough water to hold the dough together, stirring with a fork.
Wrap in plastic and chill 1 hour.
Pie:
Heat the oven to 425°F.
Roll out the pie dough and fit into a 9” pie pan placed on a cookie sheet.
Prick the bottom and sides thoroughly with a fork.
Bake 8 minutes, until light golden. Reduce oven temperature to 400°F.
In a bowl, combine all the filling ingredients, mixing well.
Spoon into the crust, smoothing top.
Bake ~40 minutes, until hot and set, covering with foil after 20 minutes.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while continuing to whip.
Continue to beat until stiff glossy peaks form, about 8 minutes.
Immediately spread meringue over hot filling, covering it completely and sealing it to the edge of the crust.
Bake 10 minutes, or until lightly browned.
Cool to room temperature before serving.
Bob Lane, Virginia Tech extension affiliated with Virginia Sea Grant, regularly validates local seafood companies’ pasteurization processes. These validation studies ensure that crab is cooked properly and will be safe for consumers.
Read more at:
3M Food Safety Leverages Petrifilm Technology for Pathogen Detection
ST. PAUL, Minn. (June 11, 2013) – 3M Food Safety announces the launch of the 3M™
Petrifilm™ Salmonella Express System, a new pathogen detection technology that builds upon a
solid platform of pathogen detection solutions. Immediately available worldwide, this system is
focused on Salmonella, which comprises nearly half of all pathogen testing. Though not
previously available as a pathogen test, 3M™ Petrifilm Plates have transformed the food
processing industry to the point that 91 of the top 100 U.S. food processing companies now rely
on them for their indicator testing needs.
“Leveraging 3M’s record of innovation, the 3M Petrifilm Salmonella Express System
exemplifies our commitment to food safety,” said Mojdeh Poul, vice president and general
manager, 3M Food Safety. “3M’s newly expanded portfolio of pathogen detection solutions
represents our dedication to collaborate closely with the industry to deliver fast detection
methods with accurate results.”
The new system has already received Performance Tested Method (PTM) validation
(Certification Number 061301) from AOAC Research Institute. The 3M Petrifilm Salmonella
Express System was found to be equivalent to or better than the reference methods for raw
ground chicken, pasteurized liquid whole egg, raw ground beef, raw ground pork, cooked
chicken nuggets, frozen uncooked shrimp, fresh bunched spinach, dry dog food and stainless
steel.
Today, the new system provides a shorter time-to-result, more uniform results and a longer shelf
life than the conventional agar methods. It provides detection and biochemical confirmation of
Salmonella in enriched food and food process environmental samples, including dairy, fruits and
vegetables, raw meat, seafood and pet food and results are available in as little as 44 hours – two
times faster than traditional agar methods.
The easy-to-use system is an all-in-one method. First, the 3M™ Petrifilm™ Salmonella Express
Plate is a sample-ready, chromogenic culture medium that is specific to Salmonella and provides
a presumptive result. Next, the 3M™ Petrifilm™ Salmonella Express Confirmation Disk
contains a substrate that facilitates the biochemical confirmation of all presumptive positive
Salmonella colonies on the plate in just four hours. By way of comparison, when food processors
outsource sample testing with a third-party contract lab, they’ll commonly wait 24-72 hours for
confirmation and pay a nominal amount for each presumptive positive colony requiring
confirmation.
“This product was created with the needs of our customers in mind,” said Tina Bauman, global
marketing supervisor with 3M Food Safety. “Increased regulation and prevalence of foodborne
pathogens such as Salmonella have created a demand for new pathogen detection solutions that
are accurate, fast, simple and affordable.”
With the addition of the 3M Petrifilm Salmonella Express System, 3M Food Safety’s pathogen
detection portfolio provides a total solution, offering molecular, immunoassay and indicator
testing methods. DNA-based solutions include the highly innovative 3M™ Molecular Detection
System introduced in December 2011, and the 3M Tecra™ Pathogen and Toxin Visual
Immunoassay (VIA).
When 3M Petrifilm Plates launched in the mid-1980s, it was widely viewed as a step forward in
ensuring the quality and safety of food products. Eliminating the need to prepare, purchase and
store agar dishes, they take up 85 percent less space than agar plates, freeing up valuable room in
processors’ incubators, lab benches and refrigerators, and reducing company waste.
For more information, please visit www.3M.com/3MPathogenSolutions/SALX.
AOAC RI, based in Gaithersburg, MD, is a subsidiary of AOAC International, a globally
recognized, independent, not-for-profit association founded in 1884. AOAC serves communities
of the analytical sciences by providing the tools and processes necessary to develop voluntary
consensus standards or technical standards through stakeholder consensus and working groups in
which the fit-for-purpose and method performance criteria are established and fully documented.
AOAC provides a science-based solution and its Official Methods of Analysis gives
defensibility, credibility, and confidence in decision-making. AOAC Official Methods are
accepted and recognized worldwide
3M Food Safety is a leader of innovative solutions that help the food and beverage industries
optimize the quality and safety of their products to enable consumer protection. At every step,
3M Food Safety provides solutions that help mitigate risk, improve operational efficiencies and
impact the bottom line. For more information, visit www.3M.com/foodsafety or follow
@3M_FoodSafety on Twitter.
About 3M
3M captures the spark of new ideas and transforms them into thousands of ingenious products.
Our culture of creative collaboration inspires a never-ending stream of powerful technologies
that make life better. 3M is the innovation company that never stops inventing. With $30 billion
in sales, 3M employs 88,000 people worldwide and has operations in more than 70 countries. For
more information, visit www.3M.com or follow @3MNews on Twitter.
Home Ec leftovers #ftw! My go-to shortening crust was par-baked and filled with the leftover filling from Strawberry Meringue Tarts mixed with a handful of frozen blueberries, then baked again and topped with the leftover meringue mixture. A final broil added gorgeous toasty colour and flavour!
⅔ cup flour
⅔ whole wheat pastry flour
½ tsp baking powder
½ tsp salt
½ cup non-hydrogenated shortening
1 tbsp vodka
1 tsp vinegar
3 to 6 tbsp ice water
Filling:
2 cups filling from Strawberry Meringue Tartlets
2 cups fresh or frozen (unthawed) wild blueberries
1 tsp lemon extract
2 tbsp honey
½ tsp liquid stevia extract
2 tsp chia seeds
Topping:
3 tbsp pasteurized egg whites
¼ tsp cream of tartar
⅛ tsp salt
¼ cup vanilla sugar
Crust:
In a large bowl, whisk together flours, baking powder and salt.
Cut shortening into the flour mixture until the mixture resembles coarse crumbs.
Add vodka, vinegar and just enough water to hold the dough together, stirring with a fork.
Wrap in plastic and chill 1 hour.
Pie:
Heat the oven to 425°F.
Roll out the pie dough and fit into a 9” pie pan placed on a cookie sheet.
Prick the bottom and sides thoroughly with a fork.
Bake 8 minutes, until light golden. Reduce oven temperature to 400°F.
In a bowl, combine all the filling ingredients, mixing well.
Spoon into the crust, smoothing top.
Bake ~40 minutes, until hot and set, covering with foil after 20 minutes.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while continuing to whip.
Continue to beat until stiff glossy peaks form, about 8 minutes.
Immediately spread meringue over hot filling, covering it completely and sealing it to the edge of the crust.
Bake 10 minutes, or until lightly browned.
Cool to room temperature before serving.
I asked Wild Texas Aggie Armadillo Bear if he would be a product demonstration model so I wouldn’t be stuck taking photos of three bottles of honey my their lonesomes. That wouldn’t be interesting at all.
Texas Aggie Armadillo Bear said, “Fine. As long as people don’t think I’m some sort of sex object. I have deep thoughts and write Texas Cowboy Poetry. I was going to be a headliner at the Lone Star Cowboy Poetry Gathering in Alpine, Texas but I was disqualified at the last minute because I can’t ride a horse. Damn those people from Alpine. They must hate little bears.”
So, medical reasons have necessitated that I switch from coffee to tea. I grew up with a family that drank tea, so it’s not like I’m not used to it. I’ve always enjoyed hot tea. Iced tea, not so much. I especially dislike sweetened ice tea. When you put sugar into iced tea, you’re doing the Devil’s work and inviting Satan into your house. I will indulge myself and add a little honey into my hot tea because I love Jesus and have such self-respect for myself, I would never allow heavily processed white sugar in my cup.
According to the internets, there are three types of honey:
1) Heavily processed, filtered and pasteurized (boiled)
2) Raw
and
3) Bear.
The 5 pound family sized processed honey cost me $2.00/pound. The “bear” honey ran about $5.00/pound. And, the jar of raw honey cost approximately $8.00/pound.
Processed honey tastes like, well, “processed honey.” It has this sort of sweet/bitter aftertaste. It’s fine for cooking, and probably fine for hot beverages or brewing mead. I know my grandmother used to frequently give me lots of it mixed with bourbon, hot water, and lemon when I was a toddler and sick. It made me feel really good and allowed me to get to sleep.
Raw honey seems a bit more difficult to quantify. I’d venture to say that raw honey is like wine. There is a wide variety of it and they all have their different flavours. This particular jar of raw honey is from up the parkway from me. It hasn’t crystalized and it has the consistency of soft butter. It tastes sweet, but doesn’t have the nasty aftertaste that I find in processed honey. This particular company has four or five different types of honey based on the types of vegetation that is near the hives. Given its cost, I save it for putting on something without strong flavor so I can enjoy the fine honey flavour. I’d go as far as to call it, “The Good Stuff.”
I learnt a couple of other things on the internets verified by legitimate food scientists:
1) There’s a rumor out there that says that if you boil or cook honey, it turns to poison. The kind that makes you sick, not the rock band. This is “B.S.” as they like to call it. You’re not going to want to stand there and boil it forever and ever, but if you want to toss it on some cooked food while it’s still in the pan and toss it around to get it hot before serving. It’s gong to be just fine.
2) The second and more potentially dangerous belief is that if someone who has really bad pollen allergies eats local honey made with local pollen, they’re less likely to have allergic reactions. This is not only total “B.S.”, it’s a dirty damn lie! If someone is extremely allergic to local pollen, then local honey is absolutely the last type of honey they should eat. It’s the same pollen in the raw honey that makes you allergic. These individuals could go into anaphylactic shock and die if they ate raw local honey. Especially the type with chunks of pollen in it.
So, survey says, if I’m just wanting to knock up the flavour of a hot beverage or sweeten some stir fried chicken or beef, I’m using the much, much cheaper processed honey. If I’m eating some $14.00/pound fine cheese, or some fresh fruit, I’m using the raw honey to drizzle over it.
Afterwards: I asked Texas Aggie Armadillo Bear, “Who the hell helped you put on that bowtie?” He said, “I asked Texas Aggie Monkey.” I warned him, “Don’t ever let a monkey help you put on a tie. They always mess it up and your tie is going to smell like bananas until it’s dry cleaned.”
That is all.
November 2013 Weekend Misc II 015b
Casa de Mendevil Velho
Country/Region of Origin: Portugal in the Vila Nova de Famalicão
Milk: pasteurized cow
Processing: 60 days of aging, rind rubbed with paprika
Texture: firm
Rind: Washed (rubbed with paprika and olive oil)
Aroma: Spice, smoke and dairy
Taste: Smoky, meaty, gamey, dairy, woody
$17.49 lb local
© Michael P. D'Arco
AKA Martini Mike
Nancy Love, Borchardt and Glysson Collegiate Professor of Civil and Environmental Engineering, siphons off containers containing Urine Derived Fertilizer (UDF) at the University of Michigan Nichols Arboretum at 1610 Washington Heights in Ann Arbor, MI on Wednesday April 28, 2021.
Environmental engineers at the University of Michigan are leaders in studying how UDF can be a viable, energy and resource saving solution to reduce human impact on the environment and climate.
Applying UDF to a bed of peonies inside the Arboretum is a sub-project of a larger grant that included research on pharmaceuticals in urine, urine diverting toilets and the development of a patent around a freeze-thaw pasteurization method for urine.
Photo: Robert Coelius/University of Michigan Engineering, Communications & Marketing
I had so many pounds and pounds of delicious red meat which I just removed from the pineapple/mango marinade, that I was afraid that I wouldn’t be able to fit it all in the “big ass” stainless steel commercial dehydrator. I’m not going to claim that the meat was going, “Moo!” but it was so fresh it was still quivering a bit. Connor Garwacki, the Corps of Cadets Squadron Eight (8) “Jerky Officer” specifically requested that I make some special, “Animal” jerky dusted with crushed red (pizza) pepper. I have never asked Connor for a single favor other than telling him to never, ever feed any jerky to a fish. fish are not worthy of jerky. If Connor chooses, he can let his fish lick the inside of the bags when they’re empty. [Note: “fish” is a term for freshmen at Texas A&M]
I hope Connor shows up to my “office” tomorrow with some help. My Aggie Engineering Ring estimates it’s going to take two men and a boy to carry all of this jerky. My Corps of Cadets unit no longer exists because some jerk decided to disban it. So, I’m blessed that Squadron 8, which I always liked, is willing to relieve me of all of this jerky. I only hope they will continue to do so in the future.
I’ve been making jerky since I was an off-campus day student cadet in the Corps at Texas A&M. That was more than a couple of years ago. In fact, it was many, many, many years ago. People ask me if it’s difficult. No, it isn’t. It’s all of the cleaning that’s difficult. You have to be ultra sanitary when you’re working with raw food like this. There’s a lot of hot water, soap, and bleach involved immediately before loading the “big ass” dehydrator.
I posted Little Texas Aggie Bear next to the “big ass” stainless steel dehydrator. I had him recite his General Orders and I told him, “Keep the damn armadillos away from the jerky! Use any means of force necessary.” Aggie Bear shouted, “Yes Sir. It won’t happen on my watch.”
I’ll be pasteurizing the beef by bringing it to an internal temperature of 165 degrees (F) and then ramping down the temperature so the meat stays flexible and doesn’t crack when bent. The air moves through the box fairly fast. It’s only been about 45 minutes, but my home smells of mango and pineapple. It makes me want to put on some Jimmy Buffett and drink some boat drinks. “Wasting away in Margaritaville!”
I’m old enough to remember when my grandmother (who survived the Great Depression) told me, “A woman doesn’t eat jerky because it looks unladylike. Only women of ‘easy virtue’ or women in prison eat jerky.” :-)
Home Ec leftovers #ftw! My go-to shortening crust was par-baked and filled with the leftover filling from Strawberry Meringue Tarts mixed with a handful of frozen blueberries, then baked again and topped with the leftover meringue mixture. A final broil added gorgeous toasty colour and flavour!
⅔ cup flour
⅔ whole wheat pastry flour
½ tsp baking powder
½ tsp salt
½ cup non-hydrogenated shortening
1 tbsp vodka
1 tsp vinegar
3 to 6 tbsp ice water
Filling:
2 cups filling from Strawberry Meringue Tartlets
2 cups fresh or frozen (unthawed) wild blueberries
1 tsp lemon extract
2 tbsp honey
½ tsp liquid stevia extract
2 tsp chia seeds
Topping:
3 tbsp pasteurized egg whites
¼ tsp cream of tartar
⅛ tsp salt
¼ cup vanilla sugar
Crust:
In a large bowl, whisk together flours, baking powder and salt.
Cut shortening into the flour mixture until the mixture resembles coarse crumbs.
Add vodka, vinegar and just enough water to hold the dough together, stirring with a fork.
Wrap in plastic and chill 1 hour.
Pie:
Heat the oven to 425°F.
Roll out the pie dough and fit into a 9” pie pan placed on a cookie sheet.
Prick the bottom and sides thoroughly with a fork.
Bake 8 minutes, until light golden. Reduce oven temperature to 400°F.
In a bowl, combine all the filling ingredients, mixing well.
Spoon into the crust, smoothing top.
Bake ~40 minutes, until hot and set, covering with foil after 20 minutes.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while continuing to whip.
Continue to beat until stiff glossy peaks form, about 8 minutes.
Immediately spread meringue over hot filling, covering it completely and sealing it to the edge of the crust.
Bake 10 minutes, or until lightly browned.
Cool to room temperature before serving.
3M Food Safety Leverages Petrifilm Technology for Pathogen Detection
ST. PAUL, Minn. (June 11, 2013) – 3M Food Safety announces the launch of the 3M™
Petrifilm™ Salmonella Express System, a new pathogen detection technology that builds upon a
solid platform of pathogen detection solutions. Immediately available worldwide, this system is
focused on Salmonella, which comprises nearly half of all pathogen testing. Though not
previously available as a pathogen test, 3M™ Petrifilm Plates have transformed the food
processing industry to the point that 91 of the top 100 U.S. food processing companies now rely
on them for their indicator testing needs.
“Leveraging 3M’s record of innovation, the 3M Petrifilm Salmonella Express System
exemplifies our commitment to food safety,” said Mojdeh Poul, vice president and general
manager, 3M Food Safety. “3M’s newly expanded portfolio of pathogen detection solutions
represents our dedication to collaborate closely with the industry to deliver fast detection
methods with accurate results.”
The new system has already received Performance Tested Method (PTM) validation
(Certification Number 061301) from AOAC Research Institute. The 3M Petrifilm Salmonella
Express System was found to be equivalent to or better than the reference methods for raw
ground chicken, pasteurized liquid whole egg, raw ground beef, raw ground pork, cooked
chicken nuggets, frozen uncooked shrimp, fresh bunched spinach, dry dog food and stainless
steel.
Today, the new system provides a shorter time-to-result, more uniform results and a longer shelf
life than the conventional agar methods. It provides detection and biochemical confirmation of
Salmonella in enriched food and food process environmental samples, including dairy, fruits and
vegetables, raw meat, seafood and pet food and results are available in as little as 44 hours – two
times faster than traditional agar methods.
The easy-to-use system is an all-in-one method. First, the 3M™ Petrifilm™ Salmonella Express
Plate is a sample-ready, chromogenic culture medium that is specific to Salmonella and provides
a presumptive result. Next, the 3M™ Petrifilm™ Salmonella Express Confirmation Disk
contains a substrate that facilitates the biochemical confirmation of all presumptive positive
Salmonella colonies on the plate in just four hours. By way of comparison, when food processors
outsource sample testing with a third-party contract lab, they’ll commonly wait 24-72 hours for
confirmation and pay a nominal amount for each presumptive positive colony requiring
confirmation.
“This product was created with the needs of our customers in mind,” said Tina Bauman, global
marketing supervisor with 3M Food Safety. “Increased regulation and prevalence of foodborne
pathogens such as Salmonella have created a demand for new pathogen detection solutions that
are accurate, fast, simple and affordable.”
With the addition of the 3M Petrifilm Salmonella Express System, 3M Food Safety’s pathogen
detection portfolio provides a total solution, offering molecular, immunoassay and indicator
testing methods. DNA-based solutions include the highly innovative 3M™ Molecular Detection
System introduced in December 2011, and the 3M Tecra™ Pathogen and Toxin Visual
Immunoassay (VIA).
When 3M Petrifilm Plates launched in the mid-1980s, it was widely viewed as a step forward in
ensuring the quality and safety of food products. Eliminating the need to prepare, purchase and
store agar dishes, they take up 85 percent less space than agar plates, freeing up valuable room in
processors’ incubators, lab benches and refrigerators, and reducing company waste.
For more information, please visit www.3M.com/3MPathogenSolutions/SALX.
AOAC RI, based in Gaithersburg, MD, is a subsidiary of AOAC International, a globally
recognized, independent, not-for-profit association founded in 1884. AOAC serves communities
of the analytical sciences by providing the tools and processes necessary to develop voluntary
consensus standards or technical standards through stakeholder consensus and working groups in
which the fit-for-purpose and method performance criteria are established and fully documented.
AOAC provides a science-based solution and its Official Methods of Analysis gives
defensibility, credibility, and confidence in decision-making. AOAC Official Methods are
accepted and recognized worldwide
3M Food Safety is a leader of innovative solutions that help the food and beverage industries
optimize the quality and safety of their products to enable consumer protection. At every step,
3M Food Safety provides solutions that help mitigate risk, improve operational efficiencies and
impact the bottom line. For more information, visit www.3M.com/foodsafety or follow
@3M_FoodSafety on Twitter.
About 3M
3M captures the spark of new ideas and transforms them into thousands of ingenious products.
Our culture of creative collaboration inspires a never-ending stream of powerful technologies
that make life better. 3M is the innovation company that never stops inventing. With $30 billion
in sales, 3M employs 88,000 people worldwide and has operations in more than 70 countries. For
more information, visit www.3M.com or follow @3MNews on Twitter.
Home Ec leftovers #ftw! My go-to shortening crust was par-baked and filled with the leftover filling from Strawberry Meringue Tarts mixed with a handful of frozen blueberries, then baked again and topped with the leftover meringue mixture. A final broil added gorgeous toasty colour and flavour!
⅔ cup flour
⅔ whole wheat pastry flour
½ tsp baking powder
½ tsp salt
½ cup non-hydrogenated shortening
1 tbsp vodka
1 tsp vinegar
3 to 6 tbsp ice water
Filling:
2 cups filling from Strawberry Meringue Tartlets
2 cups fresh or frozen (unthawed) wild blueberries
1 tsp lemon extract
2 tbsp honey
½ tsp liquid stevia extract
2 tsp chia seeds
Topping:
3 tbsp pasteurized egg whites
¼ tsp cream of tartar
⅛ tsp salt
¼ cup vanilla sugar
Crust:
In a large bowl, whisk together flours, baking powder and salt.
Cut shortening into the flour mixture until the mixture resembles coarse crumbs.
Add vodka, vinegar and just enough water to hold the dough together, stirring with a fork.
Wrap in plastic and chill 1 hour.
Pie:
Heat the oven to 425°F.
Roll out the pie dough and fit into a 9” pie pan placed on a cookie sheet.
Prick the bottom and sides thoroughly with a fork.
Bake 8 minutes, until light golden. Reduce oven temperature to 400°F.
In a bowl, combine all the filling ingredients, mixing well.
Spoon into the crust, smoothing top.
Bake ~40 minutes, until hot and set, covering with foil after 20 minutes.
Meringue:
In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while continuing to whip.
Continue to beat until stiff glossy peaks form, about 8 minutes.
Immediately spread meringue over hot filling, covering it completely and sealing it to the edge of the crust.
Bake 10 minutes, or until lightly browned.
Cool to room temperature before serving.
STOUT ・ MILK SHAKE
5.0%
A milk stout uses sugar made from cows milk to give the beer a sweet, creamy tone. Bristol breweries were once famous for brewing the best milk stouts around. For our take on the traditional recipe we’ve used copius amounts of chocolate malts and vanilla pods to create rich, velvety and satisfying dark beer.
500 ML BOTTLES ・ BOTTLED ON: 27/02/14 ・ BEST BEFORE: 27/08/14 ・ BATCH: 1
ORIGINAL GRAVITY: 1054 ・ FINAL GRAVITY: 1016 ・ IBU: 25
Malts.jpg
This beer throws in a handful or two of Chocolate malt, Crystal and Roasted Barley to top up the Maris Otter Pale Ale malt. Sweetness from vanilla and earthiness from the British hops cut through the darker malts which adds heaps of body to this luscious milk stout. As if this wasn't enough, we laced the velvety beer with real vanilla pods which conjours beautiful aromas and flavours of coffee and nuts.
Our Malt comes from Warminster Maltings, a traditional Victorian floor malt house just down the road in Wiltshire. They produce the finest malts available and are a thoroughly nice bunch.
We used Target hops for this beer. Target is from the UK and adds a distinctive earthiness and subtle spice which is present throughout. It is normally used for bittering and so fits in well with the roast characteristics of this stout.
YEAST
Fermented with S05 Yeast
BOTTLE CONDITIONED
This beer is bottle conditioned. This means that instead of filtering all the yeast out of the beer and injecting CO2 to make it fizz, we keep the yeast in and let the beer go through a secondary fermentation in the bottle. It's the same process Champagne makers use. It creates it’s own natural carbon dioxide resulting in a light fizz that we think is a more refined texture and mouthfeel. The beer is alive. It is unfiltered, un-fined and unpasteurized.
The process does leave some yeast sediment in the bottom, so pour in one smooth motion if you want to leave it in the bottle.
TRY WITH
Vanilla ice cream or some dark chocolate
BREWED
At Ashley Down Brewery in St Werburghs, BS2 9XT
STORAGE
Store upright in a cool dark place. The beer is ready to drink now but will also age well.
CLOUDY?
We use the finest ingredients possible and avoid any unnecessary chemicals or processing aids. We do not pasteurize, filter or clear our beers with synthesised chemicals. The result is that they don’t always have perfect clarity, but we feel this is a sacrifice worth making for keeping anything unnatural out of our beer.
Most of our beers are vegan friendly, however the lactose in this beer is a milk derived sugar so isn't suitable for vegans.
NO ORDINARY BEER
Bristol
0117 9412 501
Free Photos – Pasteurized Eggs with Hand Held Electric Mixer / Beat Egg Yolks / Mixed Eggs Yolks
More photos and details about possible copyright or licensing restrictions here:
public-photo.net/food/beat-eggs-yolks-mixed/
Full Size Up to 3072 x 2304 pixels
Information Regarding Copyright: public-photo.net/copyright/
U.S. Department of Agriculture (USDA) Agricultural Research Service (ARS) microbiologist Maria Brandl places treated almonds into a washing device, and research associate Gokhan Bingol inspects the wash water for any surviving bacteria on June 19, 2011. Tests were performed to determine the effectiveness of sequential infrared heating and hot air (SIRHA) pasteurization on almonds that were inoculated with bacteria and then treated with SIRHA. USDA photo by Stephen Ausmus.
In 1941, long before anyone had heard of mega-farms or agri-corporations, Nana and Papa Osofsky started a small dairy farm, naming it for their eldest son, Ronny. Today, their extended family of kids and cows continues to work those same lovely Hudson Valley pastures, making milk products the same wfor three generations, in small batches, delivered at peak freshness, pasteurized and hormone free.
The Ronnybrook Milk Bar, in Chelsea Market, offers passerbys a peek through its glass windows at the malt shop with stacks of vintage milk rates. Pints of ice cream and bottles of milk and yogurt product fill fridges, ready to be grabbed for home consumption. Shaken and blended milk cocktails, milkshakes and light snacks can be enjoyed at the circular counter seats.
One of my lifelong goals: to split open an EZ-Cheese can and see what's inside. So fun.
Step one - Take a can of EZ-Cheese to the shooting range. Optional: hitting the empty pressurized zone before hitting the part with cheese in it, thus depriving you of an explosion of Pasteurized Cheese Snack. (Dangit. I'm going to have to try this again just to get that right.)
Step two - Do some preliminary destruction at your leisure.
Step three - Take home. Tightly secure can in vice.
Step four - Slice open with whatever is available. Amazingly, pliers do work.
Step five - Observe the innards. The cheese squishes against a plastic pusher, and the can is pressurized via the nubby on the bottom so that the plastic thing pushes cheese out. MAGIC. I have always wanted to see this up close. I mean I knew how it must have worked, but I wanted to SEE it. So good!
Step six - Enjoy all other angles before becoming overwhelmed by the smell of room temperature dairy. (Bleugh.)
(Just for the record, those are my dad's hands, not mine >.>)
The Wawa business began in 1803 as an iron foundry. In 1890, George Wood, a businessperson from New Jersey, moved to what would later become Delaware County, Pennsylvania; it was here that he began the Wawa Dairy Farm. Wood imported cows from the British island of Guernsey, and bought 1,000 acres of land in the Chester Heights area; the corporate headquarters would later be renamed Wawa. Since pasteurization was not yet available, many children faced sickness from consuming raw milk. Wood arranged for doctors to certify his milk was sanitary and safe for consumption, which convinced many consumers to buy the product. The strategy worked, and allowed the Wawa dairy to grow. Demand for dairy products grew rapidly during the 1920s, and so did the company. Wawa began using the slogan, "Buy Health by the Bottle," and served customers in Pennsylvania and New Jersey, delivering milk to customers' homes.
In the 1960s, however, consumers began buying milk in stores instead of using home delivery. Wawa started to open its own stores to adjust to these market changes. On April 16, 1964, Grahame Wood opened the first Wawa Food Market at 1212 MacDade Boulevard in Folsom, Pennsylvania, which is still in operation today. The original Wawa store will be closing with the construction of a new gas station location nearby that is expected to open in spring 2016.
The Wawa Food Market stores were also part of a then-new trend in retailing, the convenience store. Open both earlier and later than traditional supermarkets, they carried other foods and beverages besides milk, as well as other items from the Wawa dairy. As of 2008, Wawa is the largest convenience store chain in Greater Philadelphia, and it is also the third largest retailer of food in Greater Philadelphia, after ACME Markets and ShopRite.
* Ek Kali, Ek Gori, translates to One Black, One White
I sit myself in a green outdoor patio of a Bandra coffee shop and stare up at the chalkboard menu. All I could read was a rubric of exotic coffees and their carmalized mochaed lattéd frapped iced versions. A few minutes later, a black coffee arrives. As the liquit eats through my mouth acrimoniously, I long for the smell of over pasteurized milk, a slice of ginger, a savory of cardamom dust, the crackle of a rusty stick of cinnamon all concocted and alchemized into something else.
Yes, I'm talking about Chai.
Chai to be slurped greedily in chipped glasses. And so I went looking for the perfect cup in Bandra.
Cafe Goodluck
The ceiling fan rattles, clicks and sways as it cools the chai in the chipped porcelain cups that lie below. A boy, a torn banyan walks up to our table and slides two glasses of water across the marble top. Smoke from an entire barrage of cigarettes spirals up to the ceiling as people drink their chai an accompanying glass of cold water, reading newspapers while eating kheema (mince) samosas and buttering their bun muskas. The Cafe permeates much Bombay talk, a bright hum insulated by its vaulted ceilings from the noise of the street outside.
These are the musty, yet strangely comfortable confines of one of the many Irani establishments in Bombay.
The boy slides across briskly to my table and looks at me with accusatory smile.
"Ek Kali chai doosri doodh walli", I tell him thinking about chai.
[t: One Black the second one with milk.]
"Ek Kali, Ek Gori", he repeats as his yellow smile widens.
[t: One Black, One White]
I laugh to myself as he walks away to the kitchen.
The chai arrives shortly only to prove to me yet again that the best cup of chai is served by a yellow smile with missing teeth belonging to a heat drenched body appearing from nowhere only to serve only more amounts of chai.
Because one cup is about the right size for a single serving. :-) Also easier to do and self-pasteurizing...
Another easy-peasy delight done with my PID temperature controlled water bath!
Victoria Hospital for Sick Children is a building in Toronto, Ontario, Canada. It was built in 1892 by the architectural firm of Darling and Curry, and served as the hospital that is now called Hospital for Sick Children (or "SickKids") until 1951. The construction of the five-storey building was a very important step in the history of the hospital since it was previously located in a small downtown house which was rented for sixteen years by Elizabeth McMaster, the founder of the hospital, with support from a group of Toronto women (Toronto Archives). The invention of pablum, the introduction of incorporated x-rays in 1896, and the origins of the battle for compulsory milk pasteurization in 1908 occurred in this building (Adams 206). Since 1993, it has been home to Canadian Red Cross Regional Blood Centre and the later the Canadian Blood Services Regional Blood Centre. It is located at the corner of College and Elizabeth streets, near the Toronto General Hospital.
© 2010 zoomimage All Rights Reserved
*not for use without my prior written consent*
3M Food Safety Leverages Petrifilm Technology for Pathogen Detection
ST. PAUL, Minn. (June 11, 2013) – 3M Food Safety announces the launch of the 3M™
Petrifilm™ Salmonella Express System, a new pathogen detection technology that builds upon a
solid platform of pathogen detection solutions. Immediately available worldwide, this system is
focused on Salmonella, which comprises nearly half of all pathogen testing. Though not
previously available as a pathogen test, 3M™ Petrifilm Plates have transformed the food
processing industry to the point that 91 of the top 100 U.S. food processing companies now rely
on them for their indicator testing needs.
“Leveraging 3M’s record of innovation, the 3M Petrifilm Salmonella Express System
exemplifies our commitment to food safety,” said Mojdeh Poul, vice president and general
manager, 3M Food Safety. “3M’s newly expanded portfolio of pathogen detection solutions
represents our dedication to collaborate closely with the industry to deliver fast detection
methods with accurate results.”
The new system has already received Performance Tested Method (PTM) validation
(Certification Number 061301) from AOAC Research Institute. The 3M Petrifilm Salmonella
Express System was found to be equivalent to or better than the reference methods for raw
ground chicken, pasteurized liquid whole egg, raw ground beef, raw ground pork, cooked
chicken nuggets, frozen uncooked shrimp, fresh bunched spinach, dry dog food and stainless
steel.
Today, the new system provides a shorter time-to-result, more uniform results and a longer shelf
life than the conventional agar methods. It provides detection and biochemical confirmation of
Salmonella in enriched food and food process environmental samples, including dairy, fruits and
vegetables, raw meat, seafood and pet food and results are available in as little as 44 hours – two
times faster than traditional agar methods.
The easy-to-use system is an all-in-one method. First, the 3M™ Petrifilm™ Salmonella Express
Plate is a sample-ready, chromogenic culture medium that is specific to Salmonella and provides
a presumptive result. Next, the 3M™ Petrifilm™ Salmonella Express Confirmation Disk
contains a substrate that facilitates the biochemical confirmation of all presumptive positive
Salmonella colonies on the plate in just four hours. By way of comparison, when food processors
outsource sample testing with a third-party contract lab, they’ll commonly wait 24-72 hours for
confirmation and pay a nominal amount for each presumptive positive colony requiring
confirmation.
“This product was created with the needs of our customers in mind,” said Tina Bauman, global
marketing supervisor with 3M Food Safety. “Increased regulation and prevalence of foodborne
pathogens such as Salmonella have created a demand for new pathogen detection solutions that
are accurate, fast, simple and affordable.”
With the addition of the 3M Petrifilm Salmonella Express System, 3M Food Safety’s pathogen
detection portfolio provides a total solution, offering molecular, immunoassay and indicator
testing methods. DNA-based solutions include the highly innovative 3M™ Molecular Detection
System introduced in December 2011, and the 3M Tecra™ Pathogen and Toxin Visual
Immunoassay (VIA).
When 3M Petrifilm Plates launched in the mid-1980s, it was widely viewed as a step forward in
ensuring the quality and safety of food products. Eliminating the need to prepare, purchase and
store agar dishes, they take up 85 percent less space than agar plates, freeing up valuable room in
processors’ incubators, lab benches and refrigerators, and reducing company waste.
For more information, please visit www.3M.com/3MPathogenSolutions/SALX.
AOAC RI, based in Gaithersburg, MD, is a subsidiary of AOAC International, a globally
recognized, independent, not-for-profit association founded in 1884. AOAC serves communities
of the analytical sciences by providing the tools and processes necessary to develop voluntary
consensus standards or technical standards through stakeholder consensus and working groups in
which the fit-for-purpose and method performance criteria are established and fully documented.
AOAC provides a science-based solution and its Official Methods of Analysis gives
defensibility, credibility, and confidence in decision-making. AOAC Official Methods are
accepted and recognized worldwide
3M Food Safety is a leader of innovative solutions that help the food and beverage industries
optimize the quality and safety of their products to enable consumer protection. At every step,
3M Food Safety provides solutions that help mitigate risk, improve operational efficiencies and
impact the bottom line. For more information, visit www.3M.com/foodsafety or follow
@3M_FoodSafety on Twitter.
About 3M
3M captures the spark of new ideas and transforms them into thousands of ingenious products.
Our culture of creative collaboration inspires a never-ending stream of powerful technologies
that make life better. 3M is the innovation company that never stops inventing. With $30 billion
in sales, 3M employs 88,000 people worldwide and has operations in more than 70 countries. For
more information, visit www.3M.com or follow @3MNews on Twitter.
the pasteurizing sun. basic summary on obtaining water through dew harvesting and pasteurizing with a funnel solar cooker. the entire set will be about 7 pages or so. Meant to be nearly entirely visual using universal symbols, though members of the community may wish to add text explaining a bit more.
I asked Wild Texas Aggie Armadillo Bear if he would be a product demonstration model so I wouldn’t be stuck taking photos of three bottles of honey by their lonesomes. That wouldn’t be interesting at all.
Texas Aggie Armadillo Bear said, “Fine. As long as people don’t think I’m some sort of sex object. I have deep thoughts and write Texas Cowboy Poetry. I was going to be a headliner at the Lone Star Cowboy Poetry Gathering in Alpine, Texas but I was disqualified at the last minute because I can’t ride a horse. Damn those people from Alpine. They must hate little bears.”
So, medical reasons have necessitated that I switch from coffee to tea. I grew up with a family that drank tea, so it’s not like I’m not used to it. I’ve always enjoyed hot tea. Iced tea, not so much. I especially dislike sweetened ice tea. When you put sugar into iced tea, you’re doing the Devil’s work and inviting Satan into your house. I will indulge myself and add a little honey into my hot tea because I love Jesus and have such self-respect for myself, I would never allow heavily processed white sugar in my cup.
According to the internets, there are three types of honey:
1) Heavily processed, filtered and pasteurized (boiled)
2) Raw
and
3) Bear.
The 5 pound family sized processed honey cost me $2.00/pound. The “bear” honey ran about $5.00/pound. And, the jar of raw honey cost approximately $8.00/pound.
Processed honey tastes like, well, “processed honey.” It has this sort of sweet/bitter aftertaste. It’s fine for cooking, and probably fine for hot beverages or brewing mead. I know my grandmother used to frequently give me lots of it mixed with bourbon, hot water, and lemon when I was a toddler and sick. It made me feel really good and allowed me to get to sleep.
Raw honey seems a bit more difficult to quantify. I’d venture to say that raw honey is like wine. There is a wide variety of it and they all have their different flavours. This particular jar of raw honey is from up the parkway from me. It hasn’t crystalized and it has the consistency of soft butter. It tastes sweet, but doesn’t have the nasty aftertaste that I find in processed honey. This particular company has four or five different types of honey based on the types of vegetation that is near the hives. Given its cost, I save it for putting on something without strong flavor so I can enjoy the fine honey flavour. I’d go as far as to call it, “The Good Stuff.”
I learnt a couple of other things on the internets verified by legitimate food scientists:
1) There’s a rumor out there that says that if you boil or cook honey, it turns to poison. The kind that makes you sick, not the rock band. This is “B.S.” as they like to call it. You’re not going to want to stand there and boil it forever and ever, but if you want to toss it on some cooked food while it’s still in the pan and toss it around to get it hot before serving. It’s gong to be just fine.
2) The second and more potentially dangerous belief is that if someone who has really bad pollen allergies eats local honey made with local pollen, they’re less likely to have allergic reactions. This is not only total “B.S.”, it’s a dirty damn lie! If someone is extremely allergic to local pollen, then local honey is absolutely the last type of honey they should eat. It’s the same pollen in the raw honey that makes you allergic. These individuals could go into anaphylactic shock and die if they ate raw local honey. Especially the type with chunks of pollen in it.
So, survey says, if I’m just wanting to knock up the flavour of a hot beverage or sweeten some stir fried chicken or beef, I’m using the much, much cheaper processed honey. If I’m eating some $14.00/pound fine cheese, or some fresh fruit, I’m using the raw honey to drizzle over it.
Afterwards: I asked Texas Aggie Armadillo Bear, “Who the hell helped you put on that bowtie?” He said, “I asked Texas Aggie Monkey.” I warned him, “Don’t ever let a monkey help you put on a tie. They always mess it up and your tie is going to smell like bananas until it’s dry cleaned.”
That is all.
I read about a brand new ice cream shop in downtown Santa Cruz opened by Kendra Baker, the former pastry chef at Manresa, and her business partner, Zachary Davis. They make all their ice creams, popsicles and sorbets daily, completely from scratch. They're even a licensed pasteurizer! Of course they're focusing on seasonal and locally-sourced ingredients with a mind towards sustainable materials, too.
Enough with the details. The ice cream was ultra-creamy and absolutely wonderful. The waffle cones which they make fresh behind the counter continuously throughout the day were an absolute dream.
I had sweet corn and Verve coffee almond toffee scoops and Patrick had fresh mint chip and chocolate gelato. Hooray, summer.
The Penny Ice Creamery - Santa Cruz, Ca