U.S. and Japanese scientists reported on Sunday that they had used genetic engineering to produce cattle that resist mad cow disease. Great! So instead of a simple solution to stopping mad cow like don't feed cattle (who are vegetarians) animal parts from sheep and other cows, let's complicate the whole thing by genetically engineering animals to "lack the nervous system prions, a type of protein, that cause BSE and other related diseases." Yum, now we can go back to feeding our cattle spinal cords from sick, old cows!
The stimulation of hunger causes mice to take in information more quickly, and to retain it better — basically, it makes them smarter. And that’s very likely to be true for humans as well. Uh oh, is all my food enthusiasm leading to a decline in my intelligence? Maybe I need to go on that calorie-restriction diet.
First Lenny Kravitz gets fooled into thinking L'As du Falafel makes the best falafel in Paris, and now to my dismay I see that Mark Bittman of the New York Times not only thinks L'As is the best in Paris but says "this is the falafel destination in Paris, indeed in Europe." But Bittman and Kravitz are wrong! Right across the street from L'As du Falafel is mi-va-mi, which I believe makes a superior falafel, and easily the best one I've ever had. And trust me, I've had it many times because I lived in the neighborhood for a month back in 2002. Perhaps the problem is that both places offer such superior falafels to anything anywhere else that upon eating one, you conclude there simply cannot be a better falafel and you've found the best spot. Regardless, mi-va-mi is my place, and it has a take-out window and nice indoor seating. And every time I return to Paris, I head over there for a delicious sandwich and swear it's all I'll eat for the rest of my visit.
Harmful bacteria are rampant in meatpacking plants and in produce fields, but government oversight is eroding. But after the recent contaminations in spinach and at Taco Bell, attention is focused on the issue of food safety, and the public is becoming more engaged.
A photo of the Christmas Dinner I prepared for friends and family. Missing from the photo is the delicious roasted goose, which was further down the table. I ordered the goose from Mike at Tamarack Hollow Farm back in September and picked it up at the Union Square Greenmarket the Wednesday before Christmas. I simply roasted it and didn't even bother to baste it while it was in the oven. It was moist and rich in flavor, simply wonderful. To accompany it, I made David Leite's celery root gratin, green beans with shallots and vermouth, mashed sweet potatoes, and caramelized apples, which cooked in goose fat, cinnamon, lemon juice, sugar, and Calvados. Oh the whole meal was so yummy, I'm getting hungry again just thinking about it. The goose and apples was my favorite part. I might want to make that every Christmas from now on!
A more detailed article about yesterday's decision to allow food from clones animals: F.D.A. Tentatively Declares Food From Cloned Animals to Be Safe. "Cloning is too expensive to be used to make animals only to then grind them into hamburger or even to milk them. Rather, farmers and breeders are cloning prized livestock so they can then be used for breeding using more conventional means of reproduction…most food from cloning would come from the sexually produced offspring of the cloned animals."
The government declared Thursday that food from cloned animals is safe to eat. "Officials said they don't think special labels are needed, although a decision on labeling is pending." I sure hope they decide to label the cloned animals. Regardless of how you feel about the issue, it seems like you should be able to make an informed decision as a consumer.
Bourdain promises to shoot an episode of “No Reservations” in Cleveland after Ruhlman’s nagging baiting. Promises “DEEP shit, my friend.”
What are ten (give or take a few) ingredients that are handy to always have on hand to cook a good meal? Looking for suggestions over at Ask.Metafilter.com.