Here are today's hot food topics:
FDA changes stance on cheese-aging: Earlier this week, the food world was buzzing over a decision by the Food and Drug Administration that questioned the use of wooden planks to age some artisan cheese. Cheesemakers love the planks, because they can harbor various harmless bacteria, which can make the cheese have a robust flavor. But the FDA was concerned about the planks carrying other dangerous strains of bacteria that could make people sick or even result in death, and because their surfaces are porous, they can't be cleaned the way a plastic or marble surface. But the FDA has quickly changed its stance, saying the dust-up was basically a big misunderstanding. Here's an excerpt:
"The FDA recognizes that this communication has prompted concerns in the artisanal cheesemaking community. The communication was not intended as an official policy statement, but was provided as background information on the use of wooden shelving for aging cheeses and as an analysis of related scientific publications. Further, we recognize that the language used in this communication may have appeared more definitive than it should have, in light of the agency's actual practices on this issue."
The FDA pledged open dialogue with the artisan cheesemaking community over current practices and discuss the safety of aging certain types of cheeses on wooden shelving.
Ghost pepper stunt leads to tears: Bhut Jolokia, or "ghost pepper" was once considered the hottest pepper in the world. One thousand people in Copenhagen each consumed a single pepper as part of a stunt. The video is proof that these peppers aren't to be taken lightly. At the 1 minute mark, the tears start flowing.
Food finds around the web: Here are some food morsels worth chewing on.
- Chefs show how soy sauce can be used for a lot more than dressing up stir-fried dishes. (Serious Eats)
- Why chopsticks are one of the best kitchen tools you probably aren't using. (Wonder How To)
-- Grant Butler