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Next time you're in Chicago, try the toilet water

Posted Dec 4th 2007 3:33PM by Bob Sassone
Filed under: Restaurants, Science, Business, Newspapers, Health & Medical

ice cubes Stories like this make me happy I don't like ice in my cold drinks.

The Chicago Sun-Times tested 49 different restaurants and fast food places in the area and found out that not only did 1 in 5 have ice cubes that had high levels of bacteria, 21 of the 49 had toilet water in the Sun-Times restroom that had less bacteria than the ice cubes. The paper actually names the restaurants.

Now, this either means the restaurants aren't handling their ice cubes correctly (or there's something in the water), or the urinary and digestive tracts of Sun-Times employees are unusually clean.

I remember I worked in a restaurant that had a large sink behind the bar that we just filled with ice, and it was left open. I can imagine what could have fallen in there or how clean the sink was when the ice was put in.

White pepper is just naked black pepper

Posted Oct 29th 2007 4:23PM by Marisa McClellan
Filed under: Newspapers, Food Quest, Spices

When I went to Indonesia in the summer of 2001, my mom's best friend Maria requested that I bring her back some white peppercorns. Towards the end of my five weeks there, I hit a grocery store in order to do a little gift-buying (because who doesn't like to receive gifts of random foodstuffs from other countries? It's always my favorite thing to receive). I got several bags of white peppercorns, some for Maria and then some so that I could play around with them as well.

When I returned, I discovered that I didn't really like the taste of white peppercorns. They had a woodiness that I didn't enjoy and since I've never minded sullying light colored sauces and soups with flecks of black pepper, I've just sort ignored the existence of white peppercorns and gone on my merry way. However, I discovered last week, as I trawled the vast expanse of food writing available to me on the internet that white peppercorns are just black ones that have been soaked and had their outer hull removed. They do get a bit fermented in the process of being stripped of their black outsides, which may lend the taste that I found so unappealing.

Do you have a pepper-color preference? And while we're at it, what's your favorite grind? I tend to go for a coarser grind, but I keep several pepper mills around at all times, set to different grinds, so that I always have plenty of options.

[via Chicago Sun-Times]
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Fake sushi in Chicago?

Posted May 10th 2007 4:36PM by Bob Sassone
Filed under: Restaurants, Fish, Midwest Cities, Trends, America

Red snapper sushi I don't eat sushi, so I'll have to take the Chicago Sun-Times' word on this.

Seems that Chicago-area restaurants that serve red snapper aren't really serving red snapper at all, they're serving cheap substitutes! And it wasn't an isolated case. In fact, samples were bought from fourteen different restaurants in the city, and none of them were actually red snapper. They found this out by doing DNA tests.

Coming this fall: CSI: Sushi.

The FDA calls it fraud and they are investigating.

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Next time you're in Chicago, try the toilet water

White pepper is just naked black pepper

Fake sushi in Chicago?

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