Chuckles of the Day








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First Company to Get Greenlight From the U.S. FDA For Cultivated Meat

Michael Wolf wrote . . . . . . . . .

UPSIDE Foods announced it has become the first company in the world to receive a “No Questions” letter from the U.S. Food and Drug Administration (FDA) for cultivated meat, poultry, or seafood. This letter signals that the FDA believes UPSIDE’s cultivated chicken is safe for consumers.

This is big news for UPSIDE and the broader alt-protein industry since it’s the first time that the FDA has greenlit a cultivated meat product. The approval moves the U.S. market one step closer to seeing meat made via cellular agriculture sold to consumers.

“This is a watershed moment in the history of food,” said Dr. Uma Valeti, CEO and Founder of UPSIDE Foods. “We started UPSIDE amid a world full of skeptics, and today, we’ve made history again as the first company to receive a ‘No Questions’ letter from the FDA for cultivated meat. This milestone marks a major step towards a new era in meat production, and I’m thrilled that U.S. consumers will soon have the chance to eat delicious meat that’s grown directly from animal cells.”

Along with the FDA’s memo detailing the agency’s review of the data and information provided by UPSIDE Foods to establish the safety of its cultivated chicken filet, it’s also released a 104-page document prepared by UPSIDE Foods that details the safety of the cultivated chicken and its production process.

While this is a big step, don’t expect to see UPSIDE’s chicken on store shelves in the immediate future. According to the release, UPSIDE Foods still needs to secure the necessary approvals from USDA’s Food Safety and Inspection Service (FSIS) before UPSIDE Foods’ cultivated chicken can be sold to consumers. According to the company, details on the launch timing will follow.

Source: The Spoon

 

 

 

 

Rice with Beef Sukiyaki Bento of Hotto Motto Japan

The price is 590 yen (tax included).

 

 

 

 

How to Make Turkey Stock After Thanksgiving

Katie Workman wrote . . . . . . . . .

Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It’s easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.

Just place them into a large soup pot with a generous amount of water. Add some basic vegetables and simmer away for at least an hour. Skim, strain, and you have stock.

The longer you simmer it, the more the stock reduces, becoming deeper and richer in flavor and slightly darker in color.

Anything but the giblets and the liver can be added to the pot. It’s a less wasteful, more respectful way to enjoy meat. And these days, with inflation, we are all trying to stretch our food-buying dollars.

So buy that slightly larger-size turkey. When your house smells like Thanksgiving once again the next day, you can start to daydream about all of the ways you’ll put that stock to use.

Homemade stock will improve any soup, sauce and dish you use it in. While there are plenty of decent canned and boxed stocks and broth, nothing compares to the flavor of homemade. You can taste the freshness of the ingredients, even though they have been well-simmered and melded.

The vegetables used in stock can be as simple as onions, carrots and celery, maybe some fresh herbs. Or you can add a broader range of vegetables. If you’re a dedicated stock maker, keep vegetable scraps in a sturdy sealed bag in the freezer. Don’t overlook the stems of fresh herbs and peelings from various cleaned vegetables. Another smart economical kitchen practice.

Steer away from distinctively flavored vegetables like broccoli, asparagus or mushrooms, unless you are prepared for a potently flavored broth. Same for members of the cabbage family, like Brussels sprouts. Be thoughtful about adding garlic, which can overpower the flavor of the stock if used in large quantities. And red beets will affect the color in an obvious way!

Other ingredients can be added if you intend to use your stock in a particular way. An Asian-inspired stock benefits from the addition of fresh ginger or perhaps lemongrass, for instance.

Tips for Making Stock:

Don’t allow the stock to come to a boil. This can cause cloudiness, and also make it difficult to “defat” the stock later, as the fat will not congeal as well on top when cooled for easy removal. Keep the stock at a gentle simmer, with the bubbles slowly appearing at the surface.

Source: AP

 

 

 

 

Salisbury Steak

Ingredients

FOR THE POTATOES

1 lb baby potatoes, halved, or quartered if large
fine salt
2 tbsp unsalted butter
1/4 cup milk or heavy cream

FOR THE PATTIES

1 lb 85 per cent lean ground beef
2 large eggs
1 cup smashed potato chips
2 tsp ground mustard
2 tsp garlic powder
1/4 tsp fine salt
1/4 tsp freshly ground black pepper
1 tbsp unsalted butter
1 tbsp olive oil

FOR THE GRAVY

1 small yellow or white onion (4 oz), halved and thinly sliced
2 cups no-salt-added beef broth, or more as needed
1 tbsp cornstarch or arrowroot
1 tsp Worcestershire sauce
fine salt, to taste
freshly ground black pepper, to taste

Method

  1. Make the potatoes. Place the potatoes in a medium pot and add water to cover by about 2 inches. Add a generous sprinkling of salt, bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes.
  2. As soon as the potatoes are tender, drain and return them to the pot. Add the butter and milk or cream, and mash with a potato masher or fork until they reach desired chunkiness. Cover to keep warm.
  3. Make the patties. While the potatoes are cooking, in a large bowl combine the beef, eggs, potato chips, mustard, garlic powder, salt and pepper. Using your hands, mix the ingredients until fully combined. Form into four 1/2-inch-thick patties, about 1/4 lb each.
  4. Line a plate with a towel and place it near the stove. In a 12-inch skillet over medium-high heat, melt the butter in the oil. Fry the patties on both sides until cooked through, about 5 minutes per side. Transfer the patties to the prepared plate and cover to keep warm. Discard any excess fat from the skillet, but do not wipe it clean.
  5. Make the gravy. Return the skillet to medium-high heat, add the onion and cook, stirring occasionally, until golden brown and somewhat soft, 3 to 5 minutes.
  6. In a medium bowl, whisk together the broth and cornstarch until smooth. Add the broth mixture and Worcestershire sauce to the onions and simmer, adjusting the heat as needed, until thickened, stirring occasionally, 8 to 10 minutes. If the sauce gets too thick, add more broth, 1 tbsp at a time, to thin.
  7. Return the cooked patties to the skillet. Spoon the gravy over the top and let simmer until heated through, about 2 minutes.
  8. Divide the potatoes among 4 plates, add a patty on top of each potato pile and top with gravy. Serve warm.

Makes 4 servings.

Source: The Winnipeg Free Press


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