Author Topic: Food alerts  (Read 29507 times)

skdadl

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« on: September 16, 2006, 04:41:13 PM »
Sorry if this is a duplicate, but have people talked about this alert?

Easy enough to avoid U.S.ian spinach once warned, but if that is a danger there, why not here?

I love spinach. This bothers me.

fern hill

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« Reply #1 on: September 16, 2006, 04:50:11 PM »
Bothers me too. I love spinach and the way I usually cook it would probably not be long enough to kill any bad baddies. E. coli is generally killed by cooking/boiling, yes? When there's a boil-water advisory, I've heard that you have to boil it for 5 minutes. Anybody know for sure?

'lance

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« Reply #2 on: September 16, 2006, 04:57:11 PM »
Quote from: fern hill
Bothers me too. I love spinach and the way I usually cook it would probably not be long enough to kill any bad baddies. E. coli is generally killed by cooking/boiling, yes? When there's a boil-water advisory, I've heard that you have to boil it for 5 minutes. Anybody know for sure?


It couldn't hurt. But Health Canada says a rolling boil for 1 minute is sufficient.

fern hill

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« Reply #3 on: September 16, 2006, 05:09:09 PM »
Spinach cooked for one minute would be yucky.

fern hill

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« Reply #4 on: September 16, 2006, 05:09:57 PM »
Spinach cooked for one minute would be yucky.

lagatta

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« Reply #5 on: September 16, 2006, 05:12:34 PM »
Especially boiled! yuck!

It only seems to apply to the spinach packed in plastic bags. I have the good fortune to live near a public market - I think the "clean dirt" one must carefully wash off the leaves is no problem - that is what they said on Radio-Canada.

Perhaps out of season it is wiser to buy frozen spinach - which is fine for omelettes, quiches, etc.

I love spinach too and it is one dark green veg that is relatively easy to find and not too expensive, all year long.
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'lance

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« Reply #6 on: September 16, 2006, 05:15:01 PM »
Quote from: fern hill
Spinach cooked for one minute would be yucky.


Yes, absolutely, but I was talking about water only.

Me, I'm not wild about cooked spinach, though it's OK in something like eggs Florentine, or baked dishes (quiche, spanokopita, whatever). In which, come to think of it, it'd likely be safe. Both of those would be cooked at something hotter than 100 degrees, maybe much hotter, and for much longer than 1 minute.

fern hill

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« Reply #7 on: September 16, 2006, 05:17:45 PM »
Here's how to cook spinach and win over the spinachphobes. Rinse spinach. Drain. Leave just the water clinging to the leaves. Put in pot. Hit with heat until wilted nicely. Butter. Yum. But, as I said, probably not enough to kill E. coli.

Boom Boom

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« Reply #8 on: September 16, 2006, 05:30:55 PM »
I love hot spinach mixed in with pasta, or cold on salads. However, if there's a problem with E. coli in spinach, ix-nay on the salad idea.  :(

Gigi

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« Reply #9 on: September 17, 2006, 02:26:22 AM »
Oh man.  This sucks.  I love spinach.

I like to fry up a mess of mushrooms in olive oil and garlic, and at the last moment throw in the spinach to wilt it.  Then sprinkle a bit of garlic salt on it, and serve.

I eat this two three times a week.  What the heck am I to do for green veggies?

skdadl

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« Reply #10 on: September 17, 2006, 04:35:25 AM »
I've always used fern hill's method too, but I want to try Gigi's. I once watched a cousin stir-fry spinach in a wok, a handful at a time. I'm not sure, but I think she might have been using sesame oil, and she might have toasted some garlic in the oil first. She then tossed in some pine nuts at the end, and maybe there was more -- ? Anyway, it was the most delish dish.

I suppose I could ask her for the recipe, but we should be able to reconstruct, yes?

kuri

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« Reply #11 on: September 17, 2006, 12:06:24 PM »
Wow. When I eat spinach, it's almost always raw in a salad. :(

deBeauxOs

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« Reply #12 on: September 17, 2006, 12:19:43 PM »
The E-coli health alert applies to spinach grown and bagged in the US.  So Canadian loose-leaf and bagged spinach is safe to eat, raw or cooked lightly, I would think.

skdadl

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« Reply #13 on: September 17, 2006, 12:34:40 PM »
But deBeauxOs, what's to prevent the same kind of contamination happening in Canadian factory-farm fields?

The detail that horrified me was that it is not possible to wash contaminated spinach effectively.

fern hill

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« Reply #14 on: September 17, 2006, 12:41:00 PM »
There was a similar problem with sprouts recently. They can't be washed properly either.

 

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