Word: cooks
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What we take here for yogurt is not yogurt, cream is not cream, and milk is not milk. Maybe it's just a bad translation, but our cream is their yogurt, our yogurt is their milk, and our milk is their water. I wouldn't say they cook particularly well in America. They don't use any salt or sugar. Contrary to us, they want to live long; they like the way they live. We also want to live long, but it's because we don't like our life and we hope to live on into the next life...
...straight with a portrait of working-class warmth. "They expect that you come off some family that picked cotton with holes in their shoes," he says. "My grandmother worked for rich white people. Our hand-me-downs were good hand-me-downs!" Though Kelly's grandmother was a cook, his mother was a home economics teacher with a master's degree, his father, a fishmonger, insurance agent and cabdriver...
...Government needs to tighten its regulatory standards, stiffen its inspection program and strengthen its enforcement policies. The food industry should modify some long-accepted practices or turn to less hazardous alternatives. Perhaps most important, consumers will have to do a better job of learning how to handle and cook food properly. The problems that need to be addressed exist all along the food-supply chain, from fields to processing plants to kitchens...
When people decide to cook for themselves at home, they often do not know exactly what to do. Instead of thawing food in the refrigerator, they leave it out on the kitchen counter where the exterior will warm up faster than the interior, thus promoting bacterial growth. Novice cooks also make the mistake of slicing raw meat and chopping vegetables on the same cutting board, encouraging the transfer of contaminants from one food to another. Dr. Robert Tauxe, of the Centers for Disease Control in Atlanta, points out another no- no: "Sometimes people will take chicken out to the barbecue...
Food experts warn against a faddish trend to undercooking items, particularly hamburgers, fish and chicken. Poultry should not be pink near the bone. Many cooks are impatient, particularly when it comes to the microwave. Warns Douglas Archer, head of the microbiology division of the FDA's Office of Nutrition and Food Sciences: "If you're told to cook something and let it sit for two minutes, there's a good reason. You're letting the heat from inside the food come out in the form of steam and finish the cooking." Once food is prepared, it should be eaten within...