Welcome back, by the way.!
No one will eat tomatoes other than home-grown around here. Heck, McDonalds brought back the BigMac commercial! (no tomatoes on it). No restauants are seving tomatoes.
Tainted tomato tally hits 810 as more illnesses reported
The tally of illnesses linked to tomatoes contaminated with salmonella increased by 54 people, bringing the number of cases to 810, according to U.S. health officials.
Illnesses have been identified in 36 states and Washington, D.C., said Patricia Griffin of the U.S. Centers for Disease Control and Prevention in Atlanta, on a conference call with reporters today. The CDC on Thursday reported 756 illnesses.
The illnesses began in April, according to the CDC. Food and Drug Administration officials have said they believe the outbreak involves tomatoes grown in Mexico or Florida, and investigators are checking points along the distribution chain leading from those locations to pinpoint the source of contamination.
it's all just a load of hooie.
my wife got the FDA update at work.
They have ruled out the tomatos and are looking at other things. Which will endear them to the tomato farmers who lost their shirts no doubt.
Also they discovered in the course of the investigation that they literally CANNOT trace tomatos back to their source. Because they go to distribution places that sort them by size and package them all willy nilly.
Also they discovered that tomatos picked here are shipped to Mexico, mixed with Mexican grown tomatos and then repackaged and shipped back here marked "Grown in the USA".
BIG kerfuffle over this stuff right now.
Sounds yummy - sadly, we buy or grow local. The season is over for us.
I hate raw tomatoes so I really hadn't cared!
I initially stopped eating them...then just decided one day I couldn't have the BLT without it. I haven't died yet.
I want to enslave you all and make you cook for me. :eek:
Nobody has yet suggested the good ole American dish of Jello with fruit and tiny marshmellows.
Or you could make Gay Jello!
Is this too fancy?
scalloped potatoes with goat cheese and herbes de provence
A new scalloped potatoe. With a beef tenderloin for dinner. They're very rich but quite delicious.
1 1/2 cups whipping cream
1 1/2 cups canned chicken broth
1 cup dry white wine
1/2 cup minced shallots
1 tablespoon minced garlic
4 teaspoons herbes de Provence
3/4 teaspoon salt
1 10 1/2- to 11-ounce log soft fresh goat cheese, crumbled
4 pounds russet potatoes, peeled, thinly sliced
Herbes de Provence.
1 tablespoon thyme
1 tablespoon chervil
1 tablespoon rosemary
1 tablespoon summer savory
1 teaspoon lavender
1 teaspoon tarragon
1 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon mint
2 powdered or chopped bay leaves
Mix together all of the ingredients and store in a tightly sealed container.
Makes about 1/3 cup herb mix.
Preheat oven to 400F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.