Salmonella and Milk In The Wine

Did you know that many wine companies use egg whites and/or potassium caseinate (an animal milk protein) to purify their wines? They discovered years ago that unwanted particles in the wine would stick to these substances when added to the wine, making the removal of them easier, leaving a pure and clarified product.

You probably already know that food manufacturers have to label products made in a facility that uses milk and eggs, even though the actual recipe of the animal-free product you buy doesn’t contain animal products. It’s because some of the animal product, which also happens to be an allergen, ends up in your vegan product because it’s made on the same machinery – even though the policy is to clean the manufacturing machinery between recipes.

Many wine companies, because of the high cost of using egg whites are switching to a clay method which works just as well, and eliminates the salmonella and milk risk factors present in wines where those two animal-based methods are used. Many wine companies are using a combination of animal and clay method and many are sticking to the only animal-based method of clarifying their product.

Of the companies I called to inquire, most that are not using the clay method or are using a combination of the two are located in the Pacific Northwest. Foreign wine companies most often use the old method, whereas newer, progressive companies choose the clay method.

Unlike food companies, the wine, beer and spirit industry is not required to label the allergens either present in their product or used in the manufacturing of their product.

This needs to change and will change. We, the consumer, demand to know what we are putting into our bodies, regardless of the views of the owners of the recipe.

Remember this: The next time you have an allergic reaction to the alcohol beverage you’re drinking, or you get nauseated and sick after you’ve had a drink or two, maybe you shouldn’t automatically blame it on the sulfites or the mixer or the alcohol itself. Maybe it was the egg white and/or milk protein or other animal product we know nothing about. Maybe the insects used to color the wine.

We, the consumer, demand to know what you put in the product you sell to us. And if you don’t tell us and tell us truthfully and accurately, then we’ll start making our own wine, beer and spirits and leave yours in the dust where it belongs.






 

Advertisements

Arrogant Animal Chefs Show Their Ignorance When Talking Vegan

A Food Network cooking show called Chopped presents four competing chefs with three different mystery baskets of ingredients for them to prepare an appetizer, entrée and dessert respectively in a designated amount of time.

Today, on the episode I watched, one of the mystery ingredients for the appetizer was vegan hot dogs.

Amanda Freitag, one of the judges who has competed for Iron Chef, informed the world that the only reason vegans eat vegan hot dogs was so they wouldn’t feel left out at a barbecue. She also claimed that they don’t have much flavor.

Chris Santos piped in that he’d fry them up in bacon to give them more flavor.

Bacon was also a mystery ingredient.

I noted that when one of the competing chefs opened the package of vegan hot dogs, the package was intentionally placed label side down, so no one watching the show could see the brand. Food Network is not against showing brands, since Bobby Flay (another T.V. chef) on one of the previous shows used Lipton Ice Tea as a surprise ingredient in that show.

This is a vegan problem that Food Network is obviously having, and true to form of the slaughter industries, supported by the government, chose to force four chefs to pair the vegan product with bacon and then forced the judges to bad mouth the vegan hot dogs as an assault against all people vegan.

A good chef should have been able to take that easy to work with vegan hot dog ingredient and transform it into something spectacular.

Even the moderator of the show Ted Allen referred to the mystery ingredient vegan hot dogs as “that obnoxious ingredient”. These are all chefs and/or food experts, who clearly know nothing about vegan foods or preparing any food absent any animal products. How easy is that? There’s really no challenge to cooking with animals.

Frankly I was surprised at their ignorance. Their arrogance about their knowledge of food is what tricked me into thinking they were more knowledgeable than they actually are.

In the past, Food Network has presented high quality ingredients. Since I don’t know the brand of vegan hot dog they used – and there are many – chances are they selected one that needed more flavor and handling – like most animal meats do.

The fact that they ignored the morality of the animal rights issue by trying to mix animal meat with plant meat by transforming both in the same dish, shows their insensitivity to the animals they enslave, torture and slaughter for nothing more than their own perverse pleasure.

They often speak about respecting the ingredients they work with in creating their dishes. Yet not one of them respected the plant meat ingredient. Transforming the ingredient is key to the show, yet they expected it to stand on its own.

And please don’t think that after you enslave, torture and slaughter an animal, that you owe him/her respect by tearing it from limb to limb and cooking it for someone to perversely savor.

Would you want to be enslaved, tortured and slaughtered to please somebody else’s palate? Or offer your children up for the same experience of pleasing somebody else, so your child can get respect in somebody’s stomach?

The show was a disaster. Next time come more prepared. If you’re going to call yourselves chefs and food experts then act the part. Animal-free foods, food preparation and cooking is here to stay. You all need to catch up.

The following are the offending so-called food experts:

From left to right: Amanda Freitag, Chris Santos, Ted Allen






 

2017 Window Garden At Rose’s Castle

No direct sun, with us being on the sunless side of the building, but we have a lake view which makes up for it. Regardless, herbs still grow in absent of direct sunlight.






 

THE BEAST SAYS:

 

ROOK WINS






 

I AM NOT A FOOD. I AM AN ANIMAL WITH A KINGDOM.

BLOOD COW
COW BLUR 3

~ Chef Davies-Tight, at your service






WALL OF FRIENDLY FACES

Northeast Ohio…and elsewhere.

CHINA CAFE WAITER 2







 

WHY WE COOK.

From Chef Davies-Tight: The folks over at Penzeys Spices sent me this email today 23 July 2016. It’s an interesting slant on cooks. Give it a read.
PENZEYS

WHY WE COOK.

Five years ago today the world lost a great talent, a great mind, and a great heart in the passing of musician Amy Winehouse at the age of 27. Just this last year the movie Amy, which tells her story, won the Oscar for best documentary. Amy is a very good film. If you have the chance to watch it this weekend please do. It’s available through Amazon Prime, or can be rented/purchased through iTunes or Amazon, and is well worth the cost. You can check out the official trailer here on YouTube.

As Penzeys pivots from just trying to preserve what’s left of cooking to restoring cooking to the place we all need it to be, the first step is to get people to see the value in cooking. Part of that is me regularly quoting the stats about how all the good things in life happen 25% more, and the bad things happen 25% less, when people cook and share meals together. Equally important is for you to look around and open your eyes to all the good you set in motion by being a person kind enough to cook. You really should feel proud of what you do.

But to truly see the value in cooking we can’t just focus on statistics and positive outcomes. Now and again we need an honest, up-close look at what happens when someone in need of the constant love at the heart of cooking goes without. In some ways I feel Amy Winehouse is our time’s Anne Frank. Her story is something we all need to see. And even though it is sad, heartbreaking even, somehow through her sprit, and her talent, and just by who she is, her story becomes uplifting—inspirational even.

And as long as I’m putting demands on your weekend, if you end up watching Amy, can you keep an eye on your feelings as you are watching it? As you witness her life unfold, don’t be surprised to find that the very same part of you that makes you cook has you reaching out towards the screen to try to find some way to give her the love she so clearly needed. All too often these days, cooks dismiss what they do as nothing special, when in reality what cooks do is pretty much the only thing keeping this world together. Cooking matters.

In the film, Tony Bennett has a great quote: “If you live long enough, life teaches you how to live.” Cooks know how to live. We need to start sharing that with the world. Let’s not lose any more Amys. Thanks for being a cook.


Thanks,

Bill
bill@penzeys.com

PENZEYS SPICES website.






BOYCOTT AND BANISH MICHAEL SYMON for crimes against animals

Previously: Michael Symon, Iron Chef, Bans Donald Trump From All His Restaurants For Being ‘creepy’.


Michael Symon is a disgrace to the animal race.

MICHAEL SYMON is a mass murderer of other species.

MICHAEL SYMON is a serial offender of innocent, defenseless animals trying to coexist within the Animal Kingdom.

I wonder, given his penchant for ripping open the guts of other animals – slicing, dicing, roasting, grilling – how many of these poor, innocent creatures he mutilated as a child? A natural born molester of the innards he relishes, getting his creepy little fingers straight into the belly – that which should be the private space of all creatures, he invades, laughing all the while, like the devil he chose to be, sucking up the blood with his thirsty, vengeful eyes.

Yeah, he’s Donald Trump all over. Iron chef my foot! He didn’t earn that title. He was bank-rolled, while he rolled everybody else. He isn’t a hands on manager of all those disgusting restaurants he claims he owns. You can’t own somebody’s soul.

Michael Symon is trying to sell souls through those slaughterhouses he calls eating establishments. He, being a devil, knows that that’s what people really want when they eat the blood, they want to own another creature’s soul. They want to own God. They want to punish God by ripping open the hearts of God’s innocent, defenseless children, right under God’s nose. In God’s house. On God’s planet.

How did he rise up from the gut sewer so fast? He has no talent for anything. The slaughter industry put their money-grubbing hooks into his devil fantasy and made him king.

Banish Michael Symon from the Animal Kingdom. He is not our leader. He is a devil who wants our skin. He wears no disguise as he rips your guts out while you’re still alive, blood dripping like cognac gone bad, just rotten enough for him to call you already dead. He wants you to see him, who he really is, while he laughs himself all the way into your wallet.

No vegans allowed in his house of horrors. We don’t serve vegans unless they eat the entrails of the children he bleeds out as spectacle for your consumption. Vegans creep him out.

Yeah, he’s Donald Trump all over.

Boycott Michael Symon. Banish Michael Symon from the Animal Kingdom.

THIS IS NOT A PAID FOR ADVERTISEMENT.

COW 3





 

Are cast iron pans unsafe? 

by KamalPatel  Jun 8, 2016

For well over a thousand years, cast iron has been used as a reliable cooking surface. Actually, it’s been used since the appropriately named “Iron Age”, roughly 2500 years ago.Fast forward a couple millennia, and we’ve been thrust into the “Spend all day on the Internet Age”. People are starting to question the healthiness of everything, including the venerable cast iron. And not without reason: just because cast iron’s been used for years, by many people who lived long and healthy lives, doesn’t necessarily mean it’s the healthiest option for your frying pan.Let’s explore this issue in depth. What exactly is cast iron? Are there any plausible mechanisms by which it might harm health? What does the research say?

Aside from stone, iron is the oldest cooking surface still in use. This provides evidence for its lack of obvious harm, but doesn’t necessarily mean it’s totally safe.

Paying the iron price

Cast iron is relatively easy to analyze, as far as health effects go. It’s made out of … iron. Not like the more complex pans, which have multiple layers or man-made coatings. So let’s start by talking a little bit about iron.

You can’t just dig up pure iron from the ground. Pure iron is rare and mainly comes from fallen meteorites. And it’s actually pretty soft, so not great for making pans without adding in some carbon for hardening. But still, around 97-98% of a cast iron pan is plain ol’ iron, which is why we’re so interested in its health effects. Our discussion also applies to carbon steel cookware (such as woks), which is made up of 99% iron…

Finish reading: Are cast iron pans unsafe? – Examine.com Blog | Examine.com

PEOPLE WHO MIGHT HAVE IRON OVERLOAD

 






 

GREETINGS!

To serve vegans and vegetarians it’s best to offer delicious animal-free recipes that both will enjoy, in addition to the meat-eaters who want to try something different but spectacular. Everybody likes to try something new.

You need an animal-free offering in each of your animal categories. If you serve appetizer, soup, salad, main dish, dessert, sandwich, breakfast, then one animal-free offering in each.

Don’t fall into the trap of doing what every other restaurant does, by serving only one animal-free dish. Whether eating breakfast, lunch, dinner or snack, the meal is the same – hummus.

Dining out is one of the favorite things all people like to do. It’s the same for those who don’t eat animals.

Be sure to visit chefdavies-tight.com for over 800 original animal-free recipes engineered by the animal-free chef.

Since all recipes were created with the restaurant and home chef as well as food companies and manufacturers in mind, in addition to the novice, any one of them would enhance your menu.

Chef Davies-Tight






PLANT BASED FOODS TRADE ASSOCIATION

GROWING INDUSTRY

Increasing consumer demand for plant-based foods is driving unprecedented growth in our industry.

EXAMPLES INCLUDE:

36% of consumers buy plant-based meats, according to Mintel ».

26% of consumers say they ate less animal meat in the past 12 months, according to Nutrition Business Journal ».

U.S. sales of plant-based meats were $553 million in 2012, according to Mintel ».

The global plant-based meat market is projected to reach $5 billion by 2020, according to Markets and Markets ».

Plant-based protein could represent one-third of overall protein by 2054, according to Lux Research ».

Introductions of new products with plant-based proteins grew 14.7% in 2014 (while animal protein grew 7.5%), according to Innova Market Insights ».

36% of consumers prefer plant-based milks, according to Nutrition Business Journal ».

U.S. sales of almond milk topped $1 billion in 2014, according to Packaged Facts ».

Globally, the dairy alternatives market is predicted to be worth $19.5 billion by 2020, according to Markets and Markets ».

Non-dairy milk sales are up 30 percent since 2011, representing a $2 billion category, and growth is expected to continue outpacing dairy milk sales at least through 2018, according to Mintel ».

60 percent of millennials consume plant-based meats, according to a survey » conducted by 210 Analytics.