Here's hoping I have caught you before you cooked breakfast.
Fears of metal-tainted meat prompt recall of 28,000 pounds of Jimmy Dean sausage nationwide

More than 28,000 pounds of Jimmy Dean sausage has been recalled over metal tainting fears in meat distributed to 21 states, the company said Tuesday, in a move to protect consumers from products that pose the greatest health risk under the Agriculture Department’s recall regulations.

Five consumer complaints of metal-infused sausage led the agency’s food safety office to trigger the alert, the USDA said, after the sausage left a Tennessee-based facility and was distributed across the country. No health impacts have been reported as of Tuesday, the agency said.

CTI Foods, the product distributor, began the recall of Jimmy Dean ready-to-eat sausage links made from turkey and pork. The company did not return a request for comment.

The USDA assigned the recall a Class I, the most serious classification spectrum. Products recalled under that designation are health hazards that pose a “reasonable probability that the use of the product will cause serious, adverse health consequences or death.”

What? No metal detector was in use? I know that numerous facilities use them to screen their products. What went wrong here?

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Corn husk wrapped Tamales tonight.

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Savoir-Faire is everywhere!
The T1 Trust, T1 Class 4-4-4-4 #5550, America's First HST

Yum.

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I had some kale greens and black-eyed peas today for a traditional New Year's meal. Anybody do anything for good luck?

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The mind is a weird and mysterious place

I had some kale greens and black-eyed peas today for a traditional New Year's meal. Anybody do anything for good luck?

Ah yes pre beaten peas, peas with black eyes. ;) brutal.

I've had both, mom was from Texas, though I've never seen or talked to any distant relatives there, much less visited.

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Savoir-Faire is everywhere!
The T1 Trust, T1 Class 4-4-4-4 #5550, America's First HST

Usually on New Years day I make the traditional Hoppin' John (so popular in the Carolinas) and then set off a few fireworks. Not this year though.

The dish is made from bacon (or ham hock), rice, hot sausage, onion and crowder peas (if you can get them). Black-eyed peas are the traditional recipe--I prefer the crowder peas or field peas since they tend to be less starchy and mushy. The dish is named from the French Pois Pigeon (pigeon peas) and has evolved into "Hoppin John". It was also traditional in the early South to fire off your shot gun to tell your neighbors that you were OK and ready for the new year.

You can also add celery and green pepper--I leave these out and save the bacon grease to flavor the rice. A bowl or two with hot sauce is the perfect Comfort Food while watching the rose parade or the football games later on.

I love black-eyed peas. Lentils are also a good luck legume.

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The mind is a weird and mysterious place

Was just watching an episode of Mad Men, and the scene involved a dinner item called "Chicken Kiev". I've heard of it, but never really thought much about it. The party involved wore bibs to eat it. I thought it might have lobster in it, but apparently not. It's just really succulent - loaded with cream and butter. Heart attack on a plate. ;~)

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The mind is a weird and mysterious place

A "proper" chicken Kiev should be loaded with garlic, butter, more garlic.......
And they are VERY messy to eat a the molten butter does tend to run out in an uncontrolled manner

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?

Must be like Chicken Cordon Bleu.

Tomorrow I am going to make French Toast using Brioche. I was able to get a loaf of Brioche in the "Used Bread" stand at Kroger where I often get artisan ryes, pumpernickel and sprouted grain breads at an affordable price. I will revisit Martha Stewart's recipe.

Me? I've found I like Chicken Teriyaki in a rice bowl, yum, satisfying.

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Savoir-Faire is everywhere!
The T1 Trust, T1 Class 4-4-4-4 #5550, America's First HST

Must be like Chicken Cordon Bleu.

Tomorrow I am going to make French Toast using Brioche. I was able to get a loaf of Brioche in the "Used Bread" stand at Kroger where I often get artisan ryes, pumpernickel and sprouted grain breads at an affordable price. I will revisit Martha Stewart's recipe.

Brioche makes excellent French Toast, as does challah. My in-laws visited for the holidays and I made French Toast one morning. I could find neither brioche or challah and I used ordinary white bread. The outcome was disappointingly soggy.

French Toast

That reminds me... A friend gave me a bottle of bourbon barrel -aged maple syrup for Christmas. I think it will go nicely on some French toast.

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The mind is a weird and mysterious place

'Food porn star' Indian chef gives fine dining a twist
https://www.bbc.com/news/av/business-46840914/food-porn-star-indian-chef-gives-fine-dining-a-twist
I think fine dining have a problem though.
Who want to leave table and still being hungry?

I love Shepherd's Pie, but have not been able to make it to my liking. I found a Shepherd's Pie seasoning packet (Colman's) at the store (Walmart, iirc) and bought it. So yesterday I made Shepherd's Pie and it was fantastic!

This is a great, filling, meat & potatoes sort of dish. And if you add the peas & carrots, it's a one-dish meal.

Look for the seasoning packet - it's with the other types of seasoning packets on the spice/baking aisle - and give it a try. It's metric, so have your phone handy to convert the measurements if you're not in a metric country. Or ask me. Of course, you can try to make it from scratch if you're so inclined. I'm sure there are plenty of recipes online.

I used the refrigerated, pre-mashed potatoes you can find in the store.

I also used a small can of carrots and peas, drained the liquid, and added them to the pie. Perfect!!

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~Sue~

Yum-O, Suzie!

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The mind is a weird and mysterious place

If I did this, I'd use frozen carrots and peas, the packet, powdered milk and potato flakes, clean well water, sounds like you probably used stew meat, thankfully I have the baking dishes to pull it off with if I had the recipe and the interest, the interest is just casual at this point, though this is within My skill set.

My mom was an excellent cooking teacher when it came to cooking, She should have taught cooking to kids, even if mom did in Her later years burn both ends of the candle to so to speak.

At age 12 I could cook better than other kids My age, but then I earned a cooking merit badge in the boy scouts at about 6000' in elevation, I had to cook My own breakfast on a brick camp stove, later that day I earned a First Aid Merit Badge while some poor 16yr old had been trying for a week I was told with no success, I'd done this in a couple hours, I was also qualified in setting up the orange pup tent I slept in too.

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Savoir-Faire is everywhere!
The T1 Trust, T1 Class 4-4-4-4 #5550, America's First HST

If I did this, I'd use frozen carrots and peas, the packet, powdered milk and potato flakes, clean well water, sounds like you probably used stew meat, thankfully I have the baking dishes to pull it off with if I had the recipe and the interest, the interest is just casual at this point, though this is within My skill set.

My mom was an excellent cooking teacher when it came to cooking, She should have taught cooking to kids, even if mom did in Her later years burn both ends of the candle to so to speak.

At age 12 I could cook better than other kids My age, but then I earned a cooking merit badge in the boy scouts at about 6000' in elevation, I had to cook My own breakfast on a brick camp stove, later that day I earned a First Aid Merit Badge while some poor 16yr old had been trying for a week I was told with no success, I'd done this in a couple hours, I was also qualified in setting up the orange pup tent I slept in too.

I used ground beef. I'm guessing that's what the Brits call "mince" (from the packet). I think stew meat would work well, too.

I've decided to type up my recipe using this packet as the starting point. I just don't know when that will happen.

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~Sue~

Ground meat tends to be a finer grained than mince.

Suzie, Looking at your pie it would appear to have just a little too much liquid in it - you want just enough to bubble through as you cook then caramelises a bit at the edges.
I normally use a half and half mix of mince and stewing meat - flash the lumps off in a very hot, dry, frying pan before adding them to the rest of the ingredients.
Another trick is to grate a small quantity of cheese over the top in the last few minutes of cooking.

Most certainly a great cold weather dish. I find even better if you do a large(ish) one the portion it up and freeze the extra portions.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?