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Should Mercury-Filled Canned Tuna Be Legal?
I'm all for labeling products with warning labels but this smacks a little bit like spilled hot coffee and not knowing it was going to be hot. It has been known for years that everyone should limit their consumption of canned tuna to no more than 3X a week and if you are pregnant, a child or have an auto immune deficiency to no more than 2X a week. This woman ignored those warnings and ate tuna every day for 12 years. What exactly did she expect?
I eat tuna about 1X a week and have for years and a warning label wouldn't stop me from continuing to eat a can every week. Given what we've done to our environment, everything we eat has higher than probably good for us levels of heavy metals.
Van Halen Lyrics on Cheese Packaging
I LOVE it! I've always wondered what take so long when I watch the guy with the label machine putting out the merchandise. Now I know. He's typing song lyrics in there.
Sourdough Doesn't Always Mean 'Good'
There are various degrees of "sour" in sourdough breads. SF Sourdough is defined by a tartness that a French sourdough doesn't have. Starters that are rye based tend to be much more bitter than starters made with wheat. All too often in commercial bakeries all across the world, when a baker makes sourdough he/she is also using a flavour enhancer that is intended to up the "tang factor". As the proud caretaker of several home grown starters, I have a few that are very sour but I also have a few that make breads that have such a subtle tang that you would never know it was a sourdough based bread. It is all about the starter...
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About breadchick
Website: http://breadchick.com
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Favorite foods: scallops, chocolate, bread (of course!), creme brulee, oh crap, how about just food??!!
Last bite on earth:
I have to agree with Cathy (Comment #2) and this is because of very direct knowledge of the different menus in Chinese restaurants. My father married a wonderful woman from China almost twelve years ago and her family owns several well known Chinese restaurants in various suburbs around Chicago. When I visit them, I always sit at the "family table" (the big round table in most mid-grade Chinese restaurants that seems to always be reserved) and eat what is prepared for the cooks and family. It is outstanding, authentic and definitely NOT on the American menu with the meal typically consisting of whole fish that is roasted or fried in a wok, incredible vegetables, dumplings, and broths along with all the seasoning sauces made from scratch from peppers you would never see on the American menu.
When I tell my dad's wife's family that if they would serve what they serve at the family table and they could not only charge more for it but would make their restaurants stand out in the sea of take out places around Chicago, they tell me that American's would never like it so why bother.