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SNACK TIME: Peanut Corp. of America covered up salmonella outbreak in plant, John Mims tossed from his new place, absinthe: the new trucker hat?, for that price I demand a full pint, spare rib bits at Sang Kee
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
SNACK TIME: Peanut Corp. of America covered up salmonella outbreak in plant, John Mims tossed from his new place, absinthe: the new trucker hat?, for that price I demand a full pint, spare rib bits at Sang Kee
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| Peanut Corp. of America knowingly sold peanut butter tainted with salmonella |
| usatoday.com |
Every week, Meal Ticket pokes around the food blog world to see what's simmering.
- The MenuPages blog picks up USA Today's story that the Georgia peanut processor where the latest salmonella outbreak started knew there was a bacterial contamination in the factory, but packaged and shipped the peanut butter anyway. Another great example of business policing itself without annoying government supervision — not only was the Peanut Corp. of America aware it was packaging a tainted product, it shopped around to find a lab that would provide go-ahead testing results.
- John Mims, formerly of Les Bon Temps and Carmine's Creole Café, has been booted by a judge from his new space in Wayne, Mims Food + Drink, reports Mike Klein at The Insider. Mims' former financial partner, Howard Taylor, filed the complaint against Mims, who had signed a non-compete clause that prevents him from operating a restaurant within 10 miles of Carmine's in Bryn Mawr. No word yet from the embattled restaurateur himself.
- Jason Wilson of Table Matters chronicles absinthe's descent from mythic hallucinogen to the juice of wannabes in his article Licorice Whipped. Just like fur trapper hats, vinyl leggings and pork belly, once something becomes widely available, everyone who originally lusted after it suddenly loses interest. OK, not pork belly. Wilson does note that the taste for licorice must be cultivated early, like, in the womb, if one is to truly enjoy such anise firewaters.
- How much beer is in that glass of draft beer? Lew Bryson at Seen Through a Glass raises issue with the lack of standards in draft beer sizes. News to us: The most-common "pint" glass that bars typically serve beer in isn't a pint at all — it's a "shaker glass" meant to pair with a tin to shake cocktails, and it's only 14 ounces. I've been a bartender for almost 10 years and it never occurred to me that the standard glass everyone uses was not a full 16-ounce pint. We call shenanigans!
- The Philadining blog gets happy at Sang Kee Peking Duck House with a big ol' plate of something called Spare Rib Bits. The salty, porky, sticky, juicy and sweet bones are just one more thing to make Drew cry during The Week Without Meat. Click on the link for the drool-inducing photo. Not you, Drew.
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