September 16, 2009
Total time: 3 hours, 15 minutes plus 2 to 2 1/2 hours cooking time for the spinach. Servings: 8 Note: Adapted from Got Kosher? Provisions. The original recipe includes osbana, a homemade sausage, in place of the kosher smoked andouille. 3 pounds fresh spinach leaves 3 cups olive oil 2 quarts water 1/2 pound navy beans, large if possible, preferably soaked overnight 2 large onions, finely diced 6 cloves garlic, minced 6 fresh mint leaves, or 3 teaspoons dried mint 1 stick cinnamon, or 1/8 teaspoon ground 1 teaspoon freshly ground black pepper 1 calf's foot, optional 1 pound boneless beef shank, cut into 3- to 4-ounce pieces, or beef cheeks (use 3- to 5- ounce cheeks, depending on your preference)
October 21, 2013 |
The Foster Farms salmonella outbreak this month has underscored the importance of cooking and handling poultry properly. Now attention is turning to beef because of a little-known practice called mechanical tenderization. To soften a cheaper grade of beef, producers machine-puncture meat with a row of needles or blades that break up tough muscle fibers. The punctures are too small to recognize with the naked eye. While the process can tenderize the toughest cuts, it raises the risk of food-borne illness because it can potentially deliver bacteria deep into the center of the beef where it's harder to cook off. Since 2003, the Centers for Disease Control and Prevention has reported five outbreaks of potentially fatal E. coli 0157:57 due to mechanically tenderized beef.
CALIFORNIA | LOCAL
February 18, 2008 |
The U.S. Department of Agriculture announced the largest beef recall in its history Sunday, calling for the destruction of 143 million pounds of raw and frozen beef produced by a Chino slaughterhouse that has been accused of inhumane practices. However, the USDA said the vast majority of the meat involved in the recall -- including 37 million pounds that went mostly to schools -- probably has been eaten already. Officials emphasized that danger to consumers was minimal. The recall applies to beef slaughtered at the Hallmark/Westland Meat Packing Co. since Feb. 1, 2006.
August 15, 2002
Re "Hospitals Seek Share of Blood Industry," Aug. 12: I'm healthy and have been trying to donate my blood for two years. The first year I was turned down because I'd visited a country in the malaria zone in the previous 12 months (even though I'd taken antimalaria pills). Now, because I've made visits to family in England totaling more than three months over the last 15 years, my blood is not acceptable to the Red Cross. Why? Because of the "mad cow" disease scare. Ironically, I haven't eaten beef for 30 years.
January 28, 2013 |
Japan is loosening regulations on beef imports from the U.S. that had been in place for about a decade due to worries over mad cow disease. Once the biggest buyer of U.S. beef, Japan has agreed to allow imports of cows up to 30 months old, according to the Associated Press. Previously only meat from cows up to 20 months of age were allowed into the country. Lighter restrictions will be a boon for American meat exporters who had lost market share after Japan laid down safeguards following an outbreak of mad cow disease, or bovine spongiform encephalopathy, in 2003.
March 17, 2013 |
This week's Culinary SOS request comes from Lynne Mitchell in La Cañada-Flintridge: "I love the delicious short ribs served at Kendall's Brasserie , the Music Center restaurant run by Patina. The ribs are so flavorful, meaty and tender. Please, please try to get Patina to share the recipe. " This dish may take a bit of time, but patience yields the most tender, buttery rich ribs. Kendall's Brasserie was happy to share its recipe, which we've adapted below. I loved them so much, I think I'll be making them again this weekend.