Some dude was arrested in Florida for throwing a sandwich at his girlfriend’s face. The strangest part is that this is the third guy in a month to be arrested on using-sandwich-as-a-weapon-against-girlfriend’s-face charges. In one case it was a cheeseburger; it is still unknown what kind of sandwiches were used in the other attacks… Read more…
A massive recall of Lean Cuisine brand frozen chicken dinners has resulted in 879,565 pounds of poultry being pulled off shelves. “Foreign objects” identified as small pieces of hard plastic found in the dinners have resulted in one injury and various consumer complaints.
According to MSNBC.com, the following products are subject to recall:
- 9.5-ounce packages of “Lean Cuisine Pesto Chicken with Bow Tie Pasta” brand frozen meals. Printed on each side of each a use-by date of “Best before NOV 2009.”
-10.5-ounce packages of “Lean Cuisine Chicken Mediterranean” brand frozen meals. Printed on the side of each package is a production code of “8231595912” or “8241595912,” as well as a use-by date of “Best before SEP 2010”; a production code of “8263595912,” “8269595911” or “8274595912,” as well as a use-by date of “Best before OCT 2010”; or, a production code of “8291595912” or “8301595912,” as well as a use-by date of “Best before NOV 2010.”
- 12.5-ounce packages of “Lean Cuisine Chicken Tuscan” brand frozen meals. Printed on the side of each package is a production code of “8234595911” and a use-by date of “Best before SEP 2009”; a production code of “8253595911” or “8269595912” as well as a use-by date of “Best before OCT 2009”; or, a production code of “8292595911” or “8296595911” as well as a use-by date of “Best before NOV 2009.”
Each package also bears the USDA mark of inspection, as well as the establishment number “EST P-9018.” The frozen chicken meals were produced on Aug. 18, Aug. 21, Aug. 28, Sept. 9, Sept. 19, Sept. 25, Sept. 30, Oct. 6, Oct. 17-18, Oct. 22 and Oct. 27 and were distributed to grocery stores nationwide.
Consumers concerned about an injury from consumption of the products should consult a medical professional. Consumers with questions should contact Nestlé Consumer Services Center at (800) 227-6188. The toll-free USDA Meat and Poultry Hotline is 1-888-MPHotline (1-888-674-6854).
No one is sure whether it was road kill or game from a hunter, but what they do know is that a suburban Buffalo restaurant was shut down after an inspector found employees butchering a dead deer inside the business.
Erie County Health Department officials said they got a tip Friday about a dead deer in the China King restaurant in the town of Hamburg, just south of Buffalo.
According to the health officials there was no indication the deer meat was served to any customers.
GUERNEVILLE (RUSSIAN RIVER VALLEY), Calif., Dec. 21 /PRNewswire/ — There’s nothing that brings a little sparkle to your holiday get together with friends and family more than champagne. In fact, Americans will consume more than 900 million glasses of champagne this year, over 40 percent during the holiday season, according to Impact Databank. While champagne will add the sparkle, what you don’t want to add are injuries to your holiday celebrations.
According to the American Academy of Ophthalmology, the careless handling of champagne is one of the most common causes for holiday-related eye injuries. These injuries are often caused by improperly opening the bottle, as a champagne cork is under 90 pounds of pressure — three times the pressure inside a car tire. So, before you break open a high-pressured bottle of bubbly, it’s important to know the proper technique. After 125 years of producing premium California champagne, Korbel Champagne Cellars is the authority on entertaining with bubbly. By following these simple tips, you can open the champagne bottle like a pro — without injury or spillage.
“Champagne is for sipping, not spraying,” said Gary Heck, owner and president of Korbel Champagne Cellars. “Follow these tips and you’re sure to get your fine champagne, like Korbel, in the glass, rather than all over your guests. And remember, practice makes perfect. The more you entertain and serve champagne, the easier it gets.”
While the popping of a cork may sound festive and exciting, it tends to waste champagne and can be dangerous. The recommended Korbel way to properly open a bottle is to ease the cork out slowly, with the sound of a gentle sigh. In order to celebrate this holiday season without injury (or wasting champagne) follow these five easy steps:
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1. Make sure your champagne is chilled and unshaken. Chill the bottle for
at least four hours in the refrigerator (a warm bottle is more likely
to pop unexpectedly).
2. Remove the foil cap covering the top of the bottle, exposing a wire
hood.
3. Undo wire hood with six half-turns of the knob.
4. Hold bottle at a 45 degree angle while holding the cork firmly with one
hand and the base of the bottle with the other. Be sure to point the
bottle away from your guests.
5. Do not twist the cork. Rather, turn the bottle slowly while letting
the cork glide out gently, emitting a gentle sigh.
Note: Never use a corkscrew. A champagne cork is highly compressed. If a
corkscrew is inserted at an angle, you may have an exploding bottle in
your hand.
“Whether you’re toasting a good year or serving Mimosas at brunch, the holidays always call for champagne,” said Gary Heck. “Opening a champagne bottle can be tricky, but don’t be intimidated. These five easy steps to opening a champagne bottle will make your job much easier and faster.”
Other Champagne tips:
-- Champagne that has been refrigerated does not need to remain so. As
long as it's stored on its side, it can be returned to the wine rack
until ready to use.
-- Expect six generous glasses from one standard size (750ml) bottle.
-- The most popular champagne is Brut - it's medium-dry, light and crisp.
-- There's more than 50 million bubbles in a standard bottle of champagne.
-- It's best to serve champagne in tapered champagne flutes, as they
highlight the fine stream of bubbles. While short, wide goblets can be
used in a pinch, they tend to cause the bubbles to dissipate quickly.
-- When transporting champagne, keep the bottles upright. The shaking
bottles receive in the car can cause champagne to quickly lose its
sparkle after opening. Upright bottles keep wine movement to a minimum
and the bubbles in the wine.
-- Crisp and versatile, Brut, Natural, Chardonnay and Brut Rose are
delicious with hors d'oeuvres and rich enough to enjoy with many main
courses. Extra Dry and Sec offer a bit of sweetness that works well as
an aperitif or paired with dessert.
Established in 1882, Korbel Champagne Cellars has been a part of America’s greatest celebrations. Korbel is the number one selling premium methode champenoise produced champagne in America. Korbel urges that you celebrate responsibly.
Source: Korbel Champagne Cellars
Men’s Health has 16 secrets on 16 places you’ve probably eaten - and will eat again -
# 1. Outback Steakhouse
# 2. Applebee’s
# 3. IHOP
# 4. Red Robin
# 5. Hooters
# 6. Arby’s
# 7. Fuddruckers
# 8. Dunkin’ Donuts
# 9. Papa John’s
# 10. Burger King
# 11. Panera
# 12. Chevy’s Fresh Mex
# 13. Maggiano’s Little Italy
# 14. T.G.I. Friday’s
# 15. Baskin Robbins
# 16. Sit-Down Chains
Read more.
OTTAWA, ONTARIO–(Marketwire - Dec. 7, 2007) -
Audio clips available at www.inspection.gc.ca/english/direct/media/.
The Canadian Food Inspection Agency (CFIA) and Kellogg Canada Inc. are warning people with allergies to milk proteins not to consume Kellogg’s Holiday Froot Loops. The affected product may contain milk protein that is not declared on the label.
The affected product, Kellogg’s Holiday Froot Loops, is sold in 425 g package bearing UPC 0 64100 15208 3 and Best Before code 2008 SE 24 KCB002.
This product has been distributed nationally.
There have been no reported illnesses associated with the consumption of this product.
Consumption of this product may cause a severe reaction to those individuals with allergies to milk proteins.
The manufacturer, Kellogg Canada Inc., Mississauga, Ontario, is voluntarily recalling the affected product from the marketplace. The CFIA is monitoring the effectiveness of the recall.
For more information, consumers and industry can call one of the following numbers:
Kellogg Canada Inc. at 1-877-675-8777 (8:30 a.m. to 4:30 p.m. Eastern time, Monday to Friday) or via e-mail at cpc.canada@kellogg.com.
CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).
For information on Milk, one of the nine most common food allergens, visit the Food Allergens web page at www.inspection.gc.ca/english/fssa/labeti/allerg/allerge.shtml.
For information on receiving recalls by e-mail, or for other food safety facts, visit our web site at www.inspection.gc.ca.
Nukes, of course, being a slang term for microwaves.
Read on.
