Salmonella outbreak blamed on tomatos, now blamed on jalapenos

I am finding this story interesting.  A salmonella outbreak in June was blamed on Tomatoes.  Restaraunts stopped selling tomato products until the FDA declared them safe.  Tomato Farmers lost millions….oh, but the kicker is that they are now saying it wasn’t the tomatoes.  Now they think it was jalapeno peppers.  so tell me this, who reimburses the tomato farmers for their losses due to a FDA screwup?

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26 Responses to Salmonella outbreak blamed on tomatos, now blamed on jalapenos

  1. bisonaudit says:

    The same people who would have sued the pants off of the Tomato growers and the regulators if they’d have gotten sick from eating an infected tomato.

    Pasquale Carling

  2. andy g says:

    let them go kick the ass of the one guy who produced the genetically linked “bad jalopeno”…it is a “south of the border” anyway as the producers affected are all mega farms in Mexico. I was impressed by the science in this one, it was like looking for a needle in a haystack…I cook most of my peppers anyway. Thank heavens Haas avocados weren’t affected.

  3. Grootch says:

    Andy G:

    You cook some pretty exotic stuff for being from bumf*ck MN. What, meat and potatoes ain’t good enough for ya anymore? =)

  4. andy g says:

    Grootch: A guy has to have a diversion…all I do is build and coach FB (had to give that up this year due to the huge change order on this project) so it gets back to cooking..I get my news from food channel (iron chef, emeril, and alton brown..DDD is rapidly becoming a favorite..)ESPN, and the weather channel.
    Hey, at heart I am still a meat and potatoes guy (best meal is a prime NY Strip 2.5″ thick & baseball cut and a pot of baby rrv reds in butter&dill…) I just get a few other influences on all the other stuff I fix..I do not stray too far from my rrv roots in chow..I have just enhanced the “layers of flavor” I never have to look at a piece of lutefisk again! Thick tellowtail tuna steaks have replaced that repugnant fish jello on my palate…
    BTW: I still think our corner bar recipe exchange was one of the highlites of the blog to date…at least for of the things that showed me that as different as we are from time to time, there is some talented cooks hanging around here to..maybe we need to get a sign maker to add grill..of course after we pass the health dept exam…

  5. remrafdn says:

    Recipezaar has some good recipes. My old man’s eggnog recipe was lost for years and then I found something similar on the net. Last night I made enchiladas with haddock and brie based on one of those recipes. I would give it a 9.

  6. Charlie B says:

    Considering I’m half Norwegian on my mom’s side and my mom’s side of the family is much bigger than my dad’s side of the family it’s interesting that I have never even seen lutefisk before, much less smelled it.

  7. andy g says:

    charlie…consider yurself blessed, lucky, fortunate…it is a time honored scandinavian (primarily norwegian & swedish)form of makes waterboarding look like a day in the park. I always felt, if they need info from prisoners..let my two grandmas (bless their souls)ply them with their lutefisk at a family straight up with butter and the other with her simply devastating cream sauce. We would get all we need to know in the course of two meals..
    Like all good little norwegian boys, I looked to my grandfather for advise..take extra mash potatoes and hide the lutefisk there…or if the dog was dumb enough to get close to the table….
    maybe this savage form of culinary orture has finally run its course and has stopped with my generation…BTW: You can hardly find the shit in scandanavia…they prefer “salt cod”…apparently lutefisk was considered peasant food and worthy only for those who made the intrepid journey to the new world. I have never understood our love affair with this form of self torture.

  8. Bryan K says:

    Even more interesting is the fact that I don’t have an ounce of Scandanavian in me, and I have both seen and smelled lutefisk. However, I refused to taste it.

    I have, however, tasted some Ukrainian specialties that are rather repugnant in their own right…like vorscht (cold cabbage stew) and blood sausage (exactly what it sounds like).

  9. Bryan K says:

    As legend has it, the Norweigans who immigrated to America stocked their ships with dried fish, and as a result, that dried fish soaked with lye to rehydrate it was all they had to eat. Eating lutefisk is linked with the hardships of the earliest Norweigan settlers.

    I guess that’s probably the reason why we ate so much vorsht and blood sausage when I was a kid.

    Gawd, I hate cabbage.

    Um…I think my captcha phrase is KLJJKL :POIWSDFPN

  10. remrafdn says:

    You guys haven’t got a hair on your ass. I am fond of lutefisk and blood sausage. I built this body lifting weights. One 12 ounce can of Bud after another.

  11. Grootch says:

    I feel sorry for you Scandinavian guys… Growing up German on both sides of the family, everything we ate was… well… goddamn delicious. All of it. Even stuff I particularly care for as a kid, I can eat now and go “you know, that wasn’t so bad. In fact is was pretty good.”

    Bryan K:

    What about sauerkraut on your brat? Beer bratwursts, sauerkraut and little horseradish mustard and a Sam Adam’s light and you’ve got yourself a little slice of heaven.

  12. andy g says:

    my grandpa of course enjoyed “klubbe” he lived across from a butcher, he would take fresh blood and pour it into bacon fat and flour with diced onions…and he bitched about lutefisk (fish jello)…go figure.
    remrafdn: you are welcome to my share.
    Grootch: I agree, all the german kids ate pretty decent stuff. I like kraut and a horseradish/yogurt sauce atop a thick steak..

  13. Bryan K says:

    Saur Kraut and horseradish…two more dishes I just can’t stand.

    Andy, your grandfather’s “klubbe” sounds a lot like my dad’s “blood pudding” or “blood pancakes” (depending on how consistant it turned out). Thankfully, I was never forced to eat any of that muck. He grew up on a farm, and so did my mother. Nothing was wasted.

    Oh, if you ever go dine somewhere with my father, do NOT let him order a t-bone or a porterhouse steak.

    Of course, I do have a couple memories of fond cuisine as a kid. Personally, I think these were things my dad’s mother made up to get through tough times. There was shoopnoodela, which is basically flour mixed with milk that is fried with potatoes and served with Karo corn syrup (mmm…pure fructose). There was doomphenanoodela, which is basically the same thing except it is baked with raisins. And then there is sheetnanoodela, which is egg noodles mixed with fried bread doused with prune juice. These dishes were all a nice change from the standard beef jerky that my mother tried to claim was steak. She never did understand why you should stop cooking steak before it gets black in the middle. I was 23 before I actually discovered that I like the taste of steak. Our other options were meatloaf and “hot dish”. Suppertime was usually not a pleasant time of day for us.

    My parents, of course, both claim German decendence, but after doing some geneology research, I have come to find that I am actually mostly Ukrainian….mostly because no one knows where my ancestors came from before they settled in the Ukraine. Furthermore, most of the “German” culture and language I learned as a kid is quite foreign to most actual Germans I know.

  14. Grootch says:

    Odessa was a melting pot back in the day. I know that my great-grandfather was farming outside Odessa before hopping a ship at 19 and heading for North America: From wikipedia:

    “In 1819 the city was made a free port, a status it retained until 1859. It became home to an extremely diverse population of Russians, Ukrainians, Jews, Romanians, Greeks, Bulgarians, Albanians, Armenians, Italians, Frenchmen, Germans and traders representing many other nationalities (hence numerous ‘ethnic’ names on the city’s map, e.g., Frantsuszkiy (French) and Italianskiy (Italian) Boulevards, Grecheskaya (Greek), Evreyskaya (Jewish), Arnautskaya (Albanian) Streets). Its cosmopolitan nature was documented by the great Russian poet Alexander Pushkin, who lived in internal exile in Odessa between 18231824. In his letters he wrote that Odessa was a city where “you can smell Europe. French is spoken and there are European papers and magazines to read”.

    So, you may well be all different shades of European. I’m pretty sure my ancestry is solid kraut; Eisenbarth and Haas and Curle and Mueller (changed to Miller when they settled here). German bibles and books, hi-german dialect.

    My mother thinks we can probably trace us back to Bavaria. I’d like to someday visit Odessa and do a little research.

  15. remrafdn says:

    When I went to Mayville State in the late 50s some of the college kids would go to the cafe at the bowling alley for blod klub fried in butter.That is the way I like it. Just a little crisp on the outside. My wife prefers it fried in cream. Now a local woman makes it during the winter months and sells it at the Hardware Hank. It sells out quickly.I have come to the conclusion that the best way to prepare lutefisk is to bake it. If you boil it or steam it, it is to easy to turn it into fish-flavored jello. All you really have to do is warm it all the way through. My mother, too, was a damn good cook although she committed two venial culinary sins. She cooked beef well done and carved roasts with the grain. When I left home I learned to eat rare beef and eggs over easy But she was an expert with herbs and spices. I wish I could taste some of her dressing or roast pork gravy now.

  16. Bryan K says:


    I have a great aunt who did return to Odessa to do some research on my ancestry on my mother’s side. A century ago, most records of family lines were kept in the churches. This would tell us where the first settlers in our geneological came from, and it would also tell us where to go next. Alas, the Germans burned down all of the churches they could find during World War II, and all such records were lost.

    There are a lot of legends about where my ancestors came from. My aunt prefers to say that we came from the Alsace region of France, and were pushed eastward by Napoleon during the early 19th Century. You know me, though. I refuse to believe something unless it can be substantiated.

    My father’s family, on the other hand, has a pure German name that, though uncommon, is fairly well known in geneological research. However, it is hard to differentiate exactly who was related to whom because the name, meaning “son of a foreigner”, was given to a lot of Ukrainian settlers in the late part of the 19th century.

    It is quite coincidental that my mother and father both have last names that translate to “son of a foreigner”. However, my father’s name is decidedly German while my mother’s name is a bastardization of Irish, Russian, and Ukrainian. This is where the confusion sets in. The version of “German” dialect that my mother’s parents speak (still speak today) befuddles linguists who think it is actually a regionalized version of Ukrainian. However, on my father’s side, my grandmother’s sister wrote a journal while she was at sea coming to America. She started the journal as a child in the Ukraine, and she continued writing it for several years after they had settled in Western North Dakota. What does this journal say? We don’t know. No one can read it. It is written in a version of the cyrrilic alphabet that has befuddled the researchers at NDSU.

    So that is where I sit with my geneology research. I may be an amalgamation of several European ancestors like so many Americans are today, but the culture that my ancestors brought to America is decidedly Ukrainian. So, when people ask what nationality I am, I say that I’m mostly Ukrainian with a little bit of Irish thrown in. That’s all I can prove.

  17. Bryan K says:

    Carving roast with the grain is a cardinal sin in my book. However, there are people who insist that carving it with the grain is the right way to do it. I’m guessing these are also the same people who like their beef well done.

  18. Grootch says:

    I had a girlfriend once who liked her steak well done.

    We didn’t last long.

    In my case it was hard to get any legends and history out of my family. My mother divorced my dad when I was 3, and I haven’t seen him since I was 6. On my mother’s side, her father was sort of estranged from his family and relatively distant. Her mother’s father was the one who hopped the ship at 19. He was a man of strong religious conviction, and when the kids asked him about the Old country, all he would ever say about it was that “it was the land of hell, and you never wanted to go back.”

  19. andy g says:

    Bryan: Blood pudding sounds identical to klubbe or klub…best kept in the anals of history..apparently every group has a variation of that tuff, very interesting reading on the Odessa angle guys…

  20. remrafdn says:

    Andy: Clever wordplay.

  21. Charlie B says:

    I gotta marry me a Mexican Latina cause I love catholic girls (they like to have lots of sex) and I like jalapeƱos in damn near everything I eat. I just gotta get a vasectomy first.

    here’s my captcha “daviscisman flags” i have no idea what it means and I think it’s on purpose ’cause I’m mildly shitfaced.

  22. Profile photo of billybones billybones says:

    blood pudding sounds bad…a couple friends went to Finland for part of a year and attended school there, both had a run in with blood sausage, what ever the hell that is. it all sounds nasty…my mother used to make head cheese when we butchered pigs. No way in hell did i eat that shit
    they also used to make LeipƤjuusto…finnish for bread cheese…otherwise known as squeaky cheese. never liked that either. come to think of it, i really didn’t eat much of the ethnic food…more of a meat and potatoes guy myself.

  23. remrafdn says:


    Ingredients :
    A couple quarts pork or beef blood
    3 or 4 potatoes, grated
    Salt, pepper & spices to suit one’s
    own taste
    Flour to make a cake like batter
    (quite thick)

    Preparation :
    (BLOOD SAUSAGE) First use salt according to amount of
    blood and ice cubes to cool and keep blood from clotting.
    May be baked in cake tins 45 minutes to an hour, topped
    with diced lean pork, timing depends on amount in pans
    or may also be cooked in bags like Blod Rolse for 1 1/2
    to 2 hours depending on size of bags. Very good fried in butter.

  24. Bryan K says:

    My dad’s blood sausage was made by filling casings (actual intestines) with blood and spices, and then boiling until the blood was fully coagulated. Slice, fry, and serve.

    The blood pudding made out of flour, bacon grease or butter, and blood. He ate it with either Karo’s corn syrup or Hershey’s chocolate on top.


  25. andy g says:

    icelandic version has blood & flour (sheeps) in a stomach and that that is boiled then baked…it has to be something that all the old farts (before me, so that would be fartus atiquitis to youse guys) did to gross out the kids…has a nice minerally flavor…like maybe fucking iron…give me raw snake, monkey, or anything that crawls, swims, slithers, walks, …and can be cooked..blood products and offal never excited my ass. eat raw problem..
    just watching my grandpa make that crap…no thanks.

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