--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DBJ00001Date: 07/13/96 From: KARL LEMBKE Time: 06:14pm \/To: ALL (Read 6 times) Subj: [2/2] [2/2] Meat Regulations >>> Part 2 of 2... some enterprising microbiologist, doesn't it? -- Karl] USDA inspectors will then monitor the company's compliance with standards for those critical areas -- essentially, more a government audit of records than inspectors watching carcasses move down the production line. The move away from the oft-ridiculed sight, touch and smell approach to meat inspection is also a concern for some. A recent report by the General Accounting Office, a congressional watchdog agency, found that hazard analysis systems, by design, reduce the federal government's presence in meat and poultry plants. In essence, the change is a fundamental shift in the government's philosophy, and some consumer groups charge it is a dangerous deregulation. "A clean plant, like a clean kitchen, is likely to produce safe foods," said Rod Leonard, executive director of the Community Nutrition Institute in Washington. "Federal inspectors have the authority and the responsibility to require plant managers to maintain sanitary and hygienic conditions and to operate clean plants for processing food. Scientific studies have demonstrated that unsanitary conditions CAN be identified visually, [by touch] and by smell... "Unfortunately, a decision has already been made to replace inspectors, initially by reassigning them from monitoring sanitation in plants or monitoring plant records... The fact is, the only truly scientifically based procedure to ensure meat and poultry are processed in clean plants that operate with good sanitary practices based on hygienic principles is to shut down dirty plants and stop dirty practices." Taylor, of the USDA, said current organoleptic [involving taste, smell and touch -- Karl] standards will remain an important part of the new inspection effort. But the USDA is exploring ways for meat companies to sort diseased carcasses from wholesome ones. The federal government's resources, he said, are better spent fighting the invisible threats. ... Never feed your cat anything that clashes with the carpet. --- Blue Wave/Max v2.20 [NR] * Origin: Salata * Redondo Beach, CA * 310-543-0439 28.8k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DBJ00002Date: 07/02/96 From: GREG MAYMAN Time: 06:13am \/To: ALL (Read 6 times) Subj: This Echo Hello out there, anyone who sees this. What is happenning to this echo? I was getting in excess of 200 messages a week for quite some time then, from 15 June onwards, NOTHING... not a solitary message until this last download on 29 June and I got a whole 7 messages... yes, SEVEN!!! Are the messages getting lost coming into Australia? I notice from past packets that most messages are from either US or UK. Anyone else having this trouble? BTW, on another problem, does anyone know an Australian address for registering Meal Master? Any help greatly appreciated as it is a real bind sending money overseas. Greg ... Sharing multiplies the Joy. --- Blue Wave/Max v2.21 [NR] * Origin: Computer Connection (+618) 326 2388 (3:800/809.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DBJ00003Date: 07/13/96 From: EILEEN STEENBURG Time: 10:00pm \/To: ALL (Read 6 times) Subj: tomatoes I've heard that Tomatoes can be frozen. I usually can them, but am curious to know if anyone else has heard of freezing them. If so, what is the proper procedure to do so? Thanks --- FLAME v1.1 * Origin: The King's Market BBS (1:104/115) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DBJ00004Date: 07/14/96 From: MARY A. SMITH Time: 08:42am \/To: ALL (Read 6 times) Subj: Main Dish 1 of 4 This message was originally addressed to ALL and a carbon copy was sent to you. ---------------------------------------- Contain Recipes ********************* ***** CHILI-MAC ***** ********************* Categories: Main dish Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb Elbow Macaroni or Rotini -OR- other medium pasta -shape, uncooked 1 lb Lean ground beef 3 Tbsp Olive or vegetable oil 28 oz Canned tomatoes with juice 1 qt Tomato juice 2 cup Chopped onions 3 Garlic cloves 1 tsp Salt 1 Tbsp Chili powder 1 tsp Ground cumin 1/2 tsp Dried oregano 1/2 tsp Pepper 1 Bay leaf 20 oz Cooked red kidney beans -- drained DIRECTIONS ------------------------------------------------------------ Cook pasta according to package directions; drain. In a Dutch oven or large skillet, brown beef in oil, stirring frequently. Add undrained tomatoes, tomato juice, onions, garlic, salt and remaining seasonings. Cover and simmer for 45 minutes. Stir in kidney beans. Cook for an additional 30 minutes. Remove bay leaf. Meanwhile, gradually add cooked pasta to the chili. Serve in bowls. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL ALL * QMPro 1.53 * It's not hard to meet expenses, they're everywhere. --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DBJ00005Date: 07/14/96 From: MARY A. SMITH Time: 08:47am \/To: ALL (Read 6 times) Subj: Main Dish 2 of 4 This message was originally addressed to ALL and a carbon copy was sent to you. ---------------------------------------- Contains Recipe ********************************** ***** MEXICAN-STYLE BOW TIES ***** ********************************** Categories: Pasta Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 oz Bow Ties or Elbow Macaroni -or other med. pasta shape, - (uncooked) 8 oz Lean ground beef 16 oz Canned kidney beans -or pinto beans, drained 1/8 tsp Ground cumin 1 tsp Chili powder 2 md Tomatoes; seeded & chopped 16 oz Canned whole kernel corn -- drained 1 sm Green bell pepper; chopped 1/2 cup Shredded Cheddar cheese 1/2 cup Sliced green onions 1 cup Low-fat, plain yogurt 1/2 cup Medium salsa 1/2 cup Broken tortilla chips