Tag Archives: bonsoy soy milk

Sydney cafe faces fine for selling recalled milk; govt says public health and consumer safety is priority

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AAP reports an inner Sydney cafe is facing up to half a million dollars in fines after it was caught selling Bonsoy soy milk.

The milk was recalled on December 23 when 10 people, including a newborn baby, fell ill with thyroid problems in New South Wales, the Australian state where Sydney is located.

The product was recalled nationally after it was found to contain unusually high levels of iodine, which may affect the thyroid and cause people to feel unwell, Food Standards Australia (FSA) said.

The Luxe Bakery Cafe on Missenden Road in Newtown is now facing up to $500,000 in fines after FSA was tipped off that it was still selling the product.

Primary Industries Minister Steve Whan said in a statement on Sunday,

"Ignorance is no excuse. The NSW government does not tolerate businesses that breach food safety and put consumers at risk. Our priority is ensuring this product is off the shelves and out of coffee shops and cafes so consumers can dine with confidence."

This is an example of clear, concise communication with no confusion about competing mandates: public health rules. Good for them.
 

Top Chef: Medium-rare lamb is 140F and soy sauce is the secret ingredient in perfect gravy

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Jennifer and daughter Ingrid brought the lamb, I did the cooking, and Amy’s mom flew in from Vegas. Another Thursday night in Manhattan (Kansas).

What better occasion to try out alleged perfect gravy that scientists with the U.K. Royal Society of Chemistry have determined contains drippings from a roast on a bed of halved onions, carrots and celery and the left-over water from boiled cabbage.

Add salt, pepper and a sprinkling of flour to thicken and …  a touch of soy sauce.

Dr John Emsley, a chemical scientist, says soy sauce should be used in place of traditional gravy browning because monosodium glutamate from the soy sauce brings out the meaty flavour.

A spokesman for the society said:

“Chemistry and cooking are basically the same thing. Both need to have the correct formula, equipment and procedures. Just think of Heston Blumenthal.”

Eww. Blumenthal makes me think norovirus and barf.

And I didn’t take pictures of Thursday’s dinner, but Top Chef on Wed. night also struggled with lamb, and none of the hot-shot chefs could agree on how to define medium-rare lamb.

Chef Kevin (left):

“We’re having temperature issues with the lamb. What I think of as medium-rare, is apparently what she thinks of as rare. I don’t know who’s right or wrong, I don’t know if there is anyone who is right or wrong.”

The judges knew:

“This was seared raw lamb that was horrible.”

“Severely underdone.”

“Center was like jello.”

“A little too bloody.”

The lamb shoulder roast we had last night was cooked to 140F. There’s even a chart on the Internet that says medium-rare lamb is 140F. I have no idea where the numbers on the chart came from, but it seems about right.

Genius chefs and judges: use a tip-sensitive digital thermometer and stick it in.

The gravy was delicious.