Month: August 2015

If you haven't already figured it out by this point, we are not totally unbiased cheesemongers. We have our favorites. We're generally more attracted to soft, creamy, and smelly cheeses than harder, waxier varieties. Of course, we'll experiment with hard cheeses for science, but we tend toward messy cheeses that we can play with. The first cheese we reviewed was a New York triple cream and today, we decided to revisit one of our favorite cheese types, this time a firmer triple cream from California that we picked up at Atwater's at Belvedere Square Market. …

This summer, a salmonella outbreak affected 62 people who ate sushi made with a bad batch of frozen tuna. The tuna was sold to restaurants and grocery stores, with at least one batch sent only to grocery stores. …

Enhance food safety and prevent cross-contamination with FFR’s new Stainless Steel Color-Coded Ladles. Ladle color-coding helps prevent cross-contamination and makes it easy to identify ladle capacity.  Featuring a vinyl-coated handle to provide a cool grip, the ladles are heat resistant to 392ºF (200ºC) and available in eight color-coded sizes ranging from 1/2 oz to 12 oz. …