How often do you use half of an onion and store the other half in a plastic bag inside the refrigerator? You may have heard the claim that leftover cut onions are a particular hazard and cause of food poisoning. This claim states that cut onions are somehow a magnet for bacteria and that you … Read more
Food judges on chef competition shows love to get up in arms about whether a chef used dried pasta, gasp. Only an amateur would use pasta from a box! The idea that everybody in Italy makes their own pasta daily is a cultural myth. Italians actually eat more dried pasta than fresh pasta and it … Read more
I first started thinking about Kobe beef and researching in 2014 when it was one of the most faked foods you could find in the U.S. What I mean by fake is that most of the beef being passed off as Kobe beef in American restaurants was not Kobe beef! In July of that year, … Read more
Hormel introduced SPAM in 1937, making the product 87 years old. No matter how much disdain foodies may have for it, SPAM isn’t going anywhere, much like its namesake that ends up in your inbox. No, the name does not stand for “Scientifically Processed Animal Matter,” and there is nothing particularly scientific about its creation … Read more
People who like their steaks well cooked often ask this question. Why do people look down their nose at people who order their steaks well done? There are a couple of primary reasons: 1) They’ve learned to hate on well-done steaks from foodie culture, 2)Â They’ve been convinced by food “experts” that cooking a steak … Read more
Wouldn’t it be great if you could look on the carton and find out exactly how old your eggs are? Since there is an egg shortage right now, this would be even more useful. There is a sell-by date on egg cartons, of course, and some other numbers. According to some folks, one of those … Read more