Monday, April 30, 2007
Wednesday, April 25, 2007
Proposition 65 in California, requires businesses to provide "clear and reasonable" warnings when their food being served contains any possible ingredients that cause health concerns. Currently the state is taking around 10 fast food chains to court to force them to comply with this law in a more conspicious manner than is being done at the moment.
Kentucky Fried Chicken has made a move on its own and will tell customers in print "Cooked potatoes that have been browned, such as French fries, baked potatoes and potato chips, contain acrylamide, a chemical known to the state of California to cause cancer…. It is created in fried and baked potatoes made by all restaurants, by other companies, and even when you bake or fry potatoes at home."
More on this as it comes down.
Sunday, April 22, 2007
A long time reader of the FPT told us about this, so we went and bought a can to see it for ourselves. Does that can look full to you? We here at the Fat Pride Times are disappointed but we remain vigilant and on guard for things such as this. The pictures above are of a 'just opened' can - insides untouched by us (before photos).
Monday, April 09, 2007
As we were backing up our database we came across an email we somehow missed when originally sent. Pictured above is the image attachment that was in this email - it was sent anonymous and we are asking for help in identifying it.
Saturday, April 07, 2007
Considered a symbol of luck, a restaurant in China paid a record amount for a huge Rockfish which they will display in their restaurant for diners to view as it is ordered, fileted and served. A plate will cost app. 300 US dollars. If you do the math, it actually cost them 1200 US Dollars for each portion they serve.
Friday, April 06, 2007
One of our west coast beach drifter correspondants sent us the following whole bird insights:
The pictures you see document a whole bird slow baked, stuffed with macaroni and cheese. This is a dish that goes back to my childhood, I was always a fussy eater. So I started stuffing cornish hens with mac-n-cheese. Nowadays it has evolved to a whole chicken. I use the family style mac-n-cheese with the cheese sauce pouch, as there is too much room for error when using a type that has the powder mix. Prepare the mac-n-cheese a bit al-dente, or slightly less than fully cooked.
I choose to elevate the open side of the bird, so that the juices collect in the breast portions. Preheat oven to 350 degrees. Rub the surface of the buird with olive oil, then sprinkle generously with season salt. Bake for 45 minutes with a loose foil tent over the whole thing. At 45 minutes, re-do the olive oil and season salt. Insert meat thermometer in thickest portion of breast, right to the bone. This will roast more slowly than a chicken normally prepared in the old school of thought.