Food safety has always been an important item in our family. From a young age I understood how important it was, and how our family could always be assured that the meat we ate was safe, because... Dad Gordette was a federal meat inspector employed by the United States Department of Agriculture. There he is, inspecting hog carcasses, about 1959.I was very proud of the fact that my dad held such an important job, ensuring the health and safety of all my friends and their families. My brothers and I probably knew more about food safety and the importance of meat inspection than anyone else on the block. My dad could go on and on about rules and regs- how much of what could go into hams, lunch meat and hot dogs, as well as what he was on the lookout for when he inspected.
Although he was not any more familiar with Canada than what one would find in a textbook, it would come as no surprise to him that the Canada Food Inspection Agency ensured that the pork that went into peameal was safe, as well as ensuring that the processing plant where it was finished and packaged met high safety standards. He'd also expect that the United States Department of Agriculture would also have a say in any food that came into the United States, from the pork that went into it to the locker facility it was kept in. He would have been astounded by the amount of information people could find on websites inorder to get the most up-to-date information about food safety issues. He would have looked at the Canadian Food Inspection Agency website (http://www.inspection.gc.ca/english/fssa/fssae.shtml) or Food Safety and Inspection on the USDA website (http://www.fsis.usda.gov/)
He always said that his job only went so far, and safe food handling and proper preparation took it from there. Both of those websites have good tips for safe food handling. Remember to use the meat thermometer (see last month's blog), roasting your peameal to approximately 150 degrees fahrenheit. And wash, wash, wash your hands. We can all take pride in our part toward food safety.
What's cookin' in the kitchen:
The usual- a Saturday morning ritual of toast, spinach, 2 slices of peameal and an egg...ah, heaven.
We had an interesting little appetizer this month, modeled after an appetizer suggested by Rachel Ray. It's appropriate for March, as well as Canada, as it stars little cabbages (brussel sprouts...in an appetizer, you say!), maple syrup, cheddar cheese (and Canada makes a mean cheddar...but you can use your favorite) and bacon (but, of course, peameal).
- Steam small brussel sprouts. Dime size are best. Larger ones can be halved. Cool the brussel sprouts and drizzle with maple syrup, salt and pepper.
- Cube cheddar cheese and peameal
- Assemble using party pics- peameal, brussel sprout and cheese
ENJOY!
Happy March! Comments are always welcome at Gord’s. See you next month!
Gordette
