Burgers and beers for Memorial Day

Memorial Day is meant to honor U.S. soldiers who died while in the military service.

Memorial Day, celebrated annually on the last Monday of May, also marks the unofficial start to summer, with public pools opening, barbecues fired up, and hockey playoffs (the last one may just be me, with game 2 of the National Hockey League finals tonight).

There’ll be a lot of beer and a lot of burgers consumed today (in our case, BBQ chicken legs, backs attached, I’ve significantly improved the recipe).

Greg Wyshynski of Yahoo! Sports writes all U.S.-based puckheads have obligations during the Stanley Cup Finals, in order to create awareness of championship round and continue The Game’s growing insurgency into popular culture.

1. Buy Nielsen Families Beer, Watch Hockey With Them
2. Insert Hockey References Into Other Sports Conversations.
3. Insert Hockey References Into Every Conversation.
4. HockeyBomb Social Media.
5. Drink Beer. This really has nothing to do with growing the sport. But we find the Finals to be much more enjoyable after a few frosties.

But not at $160 a bottle.

Australian Mik Halse celebrated the arrival of son Oliver earlier this month by treating his friends to two bottles from Scottish brewery BrewDog: Tactical Nuclear Penguin and Sink the Bismarck. As the former and current world-record holders for strongest beer made to date (32 per cent and 41 per cent respectively), they cost $150 and $160 a bottle.

Halse is among a growing band of beer connoisseurs prepared to open their wallets to indulge their palates. While the cost may seem prohibitive, these exotic brews are savoured in much the same way as a fine whisky or brandy, generally sipped slowly in 30-millilitre drams. Most can be kept for a few days after being opened without spoiling and some come with reusable stoppers.

In a world-first concept that removes the gamble of buying an untried costly bottle of beer, the newly opened Biero bar in Little Lonsdale Street (Melbourne) has installed 10 ”beervaults” – clear, cylindrical dispensers created by Footscray design company JonesChijoff.

The vaults allow bottled beer to be transferred into pressure and temperature-controlled tubes that act like kegs to keep beer fresh. They’re the $150,000 brainchild of a group of Melbourne graduates who wanted a way to sample exotic beers available only in bottles. ”This way we can showcase some really rare bottles or give people the chance to buy an expensive beer to be transferred to the vaults where it can be kept fresh for up to four or five days,” says co-founder Iqbal Ameer.

Customers can either buy a beer sample from a dispenser, or use a spare vault to store a full bottle of beer they want to savour over a few nights at the bar.

Hockey’s a game for grafters, which in Brit-speak means hard-workers.

And when cooking that burger, don’t be afraid to stick it in, using a tip-sensitive digital thermometer. The magazine, Good Housekeeping, another icon of America, says that as part of making perfect burgers,

“Burgers don’t have to be well-done to be safe — just not rare. Cooking times will vary, depending on the thickness of the patties and the heat of the grill, so the only way to be sure the burgers are done is to make them all the same size, then break into one to check. Or you can use an instant-read thermometer inserted horizontally into the patty to get a reading in seconds.”

Ignore the first part. A thermometer is the only way to tell. No one wants to make fellow hockeyheads barf. Below is a periodic table of beer styles I got from Coldmud.

Canadian Olympic gold hockey post-doctoral fellowship opportunity at UBC

Kevin Allen (right, exactly as shown) is the kind of hockey player who would take a slap shot from 20 feet, bounce it off the goalie’s head and then skate by and go, “uh, sorry.”

I was often the goalie.

He would then laugh on the bench with the other goons.

This was odd because Kevin also played goal. I once used his equipment and figured out why he was laughing after hitting me in the head: his goalie gear was way better than mine; couldn’t feel anything, and the stuff was huge. There was no net left to shoot at. How did a graduate student have far better equipment than me?

I admired Kevin’s hockey skills, and how he could play so much hockey, have a couple of kids and take so long to finish his PhD; I admired his expensive goalie equipment even more.

Kevin finally finished his PhD at Guelph, won some award at the International Association for Food Protection in 2005, he may have won more, I don’t know, went to work with Bioniche — the E. coli O157:H7 vaccine people in Canada — and now has landed himself a professoring job.

It’s at the University of British Columbia, that’s in Vancouver, where the winter Olympics – what The Daily Show called a series of drunken dares on ice or snow – have just wrapped up, with a parade featuring a giant inflatable beaver.

Kevin’s building his research empire and, while I don’t run help wanted or conference announcements anymore, I will if they are solely in my self-interest or at least afford me the opportunity to taunt former students. Look at the first sentence of the job description – what was he going to write, a mind-numbing post-doctoral fellowship is available? It probably helps if the candidate plays hockey. Gender doesn’t matter.

Post-doctoral fellowship opportunity
The University of British Columbia
Discipline: Molecular Food Microbiology
Faculty: Land and Food Systems
Department: Food, Nutrition and Health
Location: University of British Columbia Vancouver, British Columbia, Canada
An exciting post-doctoral fellowship is available for an ambitious and highly motivated individual who has recently completed their doctoral degree. This individual will lead a research program focused on utilizing traditional and molecular approaches to examine stress response physiology, comparative genomics, and antimicrobial resistance in foodborne pathogens such as Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and Vibrio spp. Demonstrated experience with genomics, microarray analysis, and recombinant techniques is highly desirable.
The position is a 1-year term, renewable for up to 3 years. Renewal will be based on progress, which includes scientific presentation/publication and continuation of funding. Salary is commensurate with qualifications and experience according to UBC guidelines. Candidates graduated from Food Microbiology or Microbiology possessing a strong publication record and excellent academic credentials are encouraged to apply. Applicants should send their curriculum vitae, names and full contact information for three references, and a cover letter. The cover letter should detail previous efforts relating to their molecular biology expertise and experience with foodborne pathogens.
Please submit applications electronically to Dr. Kevin Allen. Note, UBC hires on the basis of merit and is committed to employment equity. Employment requires previous completion of a doctoral degree.
Application submission address: kevin.allen@ubc.ca Competition closing date:
Until filled Webaddress: http://www.landfood.ubc.ca/faculty-members/kevin-allen
 

The Daily Show With Jon Stewart Mon – Thurs 11p / 10c
You’re Welcome – Winter Olympics
www.thedailyshow.com
Daily Show
Full Episodes
Political Humor Vancouverage 2010

Real Canadian hockey women drink beer to celebrate Olympics

The Canadian women’s hockey team celebrated their gold medal last night by returning to the ice after the television cameras went elsewhere to guzzle Molson Canadian beer, smoke cigars and compete in would-be drunk Zamboni driving contests.

I miss hockey.

The International Olympic Committee will be investigating, but the bonding displayed by the Canadian women is exactly what I imagine was going on last Friday as the aging Guelph professors’ hockey team finally broke the 5-year Powell curse and again won the annual faculty tournament, this time without me in net.

It’s been a week of nostalgia and new opportunities. Sold my house in Guelph (closes Tuesday) along with all the leftover crap and bad memories (after my friend Steve retrieves the good stuff this afternoon). Meanwhile, Chapman gave a talk in Dubai (see below) while I was giving a talk in New Zealand (by video) with students scattered around the globe and Amy about to embark on a year-long sabbatical. I like the global village stuff, with a solid base in Manhattan (Kansas).

Still miss hockey, especially the coaching.

Steve Keough, a spokesman for the Canadian Olympic Committee, said the COC had not provided the alcohol nor initiated the party, adding,

"In terms of the actual celebration, it’s not exactly something uncommon in Canada.”

After Jon Montgomery won a gold medal for Canada in skeleton, he walked through the streets of Whistler guzzling from a pitcher of beer that he gripped with two hands.

Beyond Food Inspections- What Motivates Food Businesses to Ensure Food Safety
22.feb.10
Dubai International Food Safety Conference
Ben Chapman
Inspection has historically been the most prevalent performance measurement used by the food service industry. It is assumed by many that achieving positive inspection results provide motivation to business operators to implement foodborne illness risk-reduction practices. In reality, there are other factors driving risk reduction including risk of being linked to an outbreak; poor reputation; and, the threat of litigation. Weekly food safety infosheets (www.foodsafetyinfosheets.com), focusing on motivating factors are used as a practice-changing tool by many firms in the retail and foodservice industry. Food safety infosheets have been designed to impact the actions of food handlers by utilizing four attributes culled from education, behavioural science and communication literature: surprising messages in communication; putting actions and their consequence in context; generating discussion within the target audiences’ environments and using verbal narrative, or storytelling, as a message delivery device. While many training packages exist, seldom are evaluated for behavior change impacts. Of those that are evaluated, the majority of evaluations are based on self-reported data which are wrought with problems of reliability and literature shows that while food handlers may report the intent to perform safe food handling practices, actions are not always realized. Given the discrepancies between inspection results, individuals’ recall and actual behaviours, a focus on the results of observational studies will be provided. This workshop will provide you with tools to help identify and manage food safety risks in food service and support a culture of food safety in your business.

Taking toddlers to fancy restaurants

Italian restaurants are best when dining with little kids. Maybe it’s a cultural stereotype, but I always found Italian eateries were more welcoming to the screaming, barfing and flirting that toddlers bring to the dining experience.

French restaurants? The worst.

Proponents of doggie dining often state that restaurants allow germ-spewing little kids inside so why not dogs?

Richard Vines of Bloomberg decided to check on the acceptability of children at London’s fancy foodie restaurants. Vines called 30 establishments, asking if a pair of kids aged 2 and 7 would be admitted, whether there were high chairs and about the availability of special menus. With few exceptions, each was child friendly.

Among the responses:

L’Anima: “Yes, we allow children. We have high chairs. When you come here we can arrange something with the chef.”

What if your kid hates high chairs for anything more than 3 minute stretches?

Bob Ricard: “We’re not allowing children under 10 years old. There are no special menus.”

The Ivy: “It’s fine. Any age. We have high chairs. We can adapt dishes for children.”

Marcus Wareing at the Berkeley: “Children are welcome but if kids get a bit restless and unhappy you might be asked to take them outside for a while. We can arrange a high chair if you let us know in advance. Our team can adjust the dishes for children.”

Restaurant Gordon Ramsay: “Children are welcome but babies are not recommended because the restaurant is quite small so we don’t have space for high chairs or push chairs.” What age would be OK? “I would say maybe seven or 10 years onwards. We don’t have kids’ menus but we will be able to offer something suitable.”

I find so-called fancy food is lost on little kids. They’d rather eat the crayons at Chuck-E-Cheese, although those places seem prone to violence.

The most mentioned simple food for kids was something around $7 for a bowl of pasta; who can afford that? That’s Sorenne (above, right)  in a gratuitious food porn shot with a simple bowl of rotini and a homemade tomato-veggie sauce during the U.S.-Canada hockey debacle Sunday night. Tonight, we’re going upscale with grilled tuna loins, although Sorenne will be again wearing her Ovechkin jersey (left) as Russia takes on Canada in the Olympic quarter-finals.

Capitals win streak set to end at 13, and 13 grossest food stories of all time

The sun is out in Washington, D.C., as the city begins to dig out from record snowfall and even worse television commentary (why do so many people in D.C. apparently own cross-country skis when it rarely snows enough to use them?).

The Capitals-Pens hockey game was sold out, the teenager was asleep, and after a walk we soon found ourselves in a bar to watch the hyped pre-Super Bowl noontime game showcased on national TV. The Caps 13-game winning streak is in danger with the Pens leading 4-2 after 2 periods. Sorenne in her Ovechkin shirt fell asleep in my arms, although her eyes briefly opened for this pic (right). 

The Consumerist just published its top 13 grossest food stories of all time – or from the past 4 years or so. I’ll just run the headlines here.

Customer Claims There Was Human Blood in Her Taco Bell

This Kmart Bacon Is Excellent, But Could Use Some More Fat

Applebee’s Apple Walnut Chicken Salad, Now With Free Insect Leg

Reader Says He Found Brains In His KFC

Dead Bugs Found In Health Valley Soup

Customer Claims McDonald’s Gave Her Mucus-Filled Iced Tea

Snakehead Found In T.G.I.F. Sandwich

Pardon Me, But There Is A Mouse In This Can Of Diet Pepsi Good News,That Dead Mouse In Your Diet Pepsi Was Actually A Toad

Man Claims To Have Found Condom In Soup

Loaf Of Bread Comes With Baked-In Rodent Goodness

This Weight Watchers Meal Includes A Free Frozen Frog
(Addendum: I suck at this prediction thing; Caps win 5-4 in OT)

Stuck in D.C. snow, watching hockey, hoping for decent hotel food safety standards

With record snowfall in Washington, D.C. why not walk 8 blocks to take in the Washington Capitals-Atlanta Thrashers hockey game Friday night?

With the Caps in first place, the mood was festive on the streets outside the Verizon Center as Amy, Sorenne, 17-year-old daughter Braunwynn — down from Canada for a visit – and I slogged through the slush to the game. Our hair was so wet by the time we arrived that Braunwynn shaped Sorenne’s hair into a fauxhawk that lasted the entire game. There were many comments. Caps won 5-2 to extend their league-leading 13-game winning streak. Braunwynn has retained her hockey knowledge. That Ovechkin kid has prospects. Now if we can only get tickets for Sunday afternoon’s sold-out game against the Pittsburgh Penguins.

That slush is now 20 inches of snow outside our hotel. We’re going to be stuck in D.C. for a few extra days. I’m hoping our hotel has better food safety standards than the headquarters hotel for National Football League employees in Fort Lauderdale for tomorrow’s Super Bowl XLIV.

The Sun Sentinel reports that 25 of those NFL employees got sick from some sort of stomach bug, and that earlier this week, inspectors found a dozen critical food-safety violations in the hotel’s restaurant.

The oceanfront Westin Beach Resort also had failed a restaurant inspection in September, and let its license expire in December by not paying a $457 renewal fee, state officials said Friday.

Health officials were quick to say they did not yet know what caused the outbreak, how the guests got it or whether the hotel bore any blame. Samples were still being tested.

Hotel general manager Amaury Piedra said the hotel was cooperating with the investigation. He does not believe the hotel’s food was the cause of the illnesses, saying the symptoms match a virus.

Like maybe norovirus, which could be transmitted from a sick employee, especially one serving food?

An inspection on Wednesday found violations such as open food stored in unclean places, employees handling food with bare hands, lack of handwashing and dirty conditions.

There is a town in Northern Ontario that posts inspection results online

You can take the girl out of Northern Ontario, but you can’t take the Northern Ontario out of the girl. Since moving to New Zealand I’ve picked up a few Kiwi-isms, but I’ve managed to keep my awful hick accent, and still occasionally read the news for happenings near my hometown.

Sudbury, home of the OHL (that’s ice hockey) team Sudbury Wolves, has begun posting the results of restaurant inspections online, reports Northern Life Online. The website, www.sdhu.com, launched today, and reports go back to November 1, 2009.

Stacey Laforest, a manager in the Health Unit’s Environmental Health division, said,

“Before we had the technology to go online, the public could call us for inspection and enforcement information for restaurants and other food premises. Posting the information on our website makes it more accessible to the public.”

[F]ood premises in the Sudbury and Manitoulin districts are listed alphabetically by name. Information includes food premises inspection reports, food safety convictions reports, food safety closures reports, an explanation of commonly used terms, and a link to the applicable legislation.

I took a gander at the website, curious what East Side Mario’s received on its most recent inspection – it hasn’t been inspected since November. Neither have the majority of restaurants in the database, with every one I clicked on returning a blank screen. I’d rather see a card at the door.

For the Neil Young fans, Helpless (below), because There is a town in Northern Ontario…

Food preparer Gordon Ramsey is boring, ineffective and inaccurate

The National Hockey League season debuted on Thursday, and all 30 teams played on Saturday, including games in Finland and Sweden, the later featuring a ceremonial puck dropping by one of Heston Blumenthal’s love fathers, former Toronto Maple Leaf Mats Sundin.

The less I play hockey, the more I watch, which is somewhat sad. But it is fun to watch various coaching styles. The yellers never prosper, because after awhile, the players just don’t respond to the yelling.

Struggling microbiologist and food preparer Gordon Ramsey is an “,” and that’s probably why people watch him. But he’s a lousy coach.

Gonzalo sent me this youtube clip from Hell’s Kitchen last week, demonstrating coach Ramsey’s unique take on determining whether chicken, and later fish, is cooked or not.

About 1:25 minutes into the clip, Ramsey puts his slimy hands on some chicken and declares,

“Pink bloody chicken. That one is cooked, that one is raw.”

And Ramsey does a full Baby Huey by kicking a garbage can; that’s what happens when the yelling doesn’t work.

Gordon, baby, color is a lousy indicator of whether a piece of chicken is cooked or not. This picture of chicken courtesy of Pete Snyder (left), has been cooked to the required 165 F.  Stick it in, man. And stop being so boring.