Word: deli
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Rene Becker, the genius behind the operation, is a former food writer and restaurant critic for Boston Magazine, who began baking for the renowned Zingerman’s Deli to pay for his last two years of college. Bread became a full-blown passion. “It’s amazing what you can do with just four basic ingredients—flour, water, yeast and salt,” he says...
Glickman said he is particularly concerned about the recent outbreak of listeria in deli meat—which has led to hospitalizations, miscarriages and deaths—because the bacteria is not removed by proper cooking, as most consumers do not cook the ready-to-eat products being recalled...
Last spring’s satisfaction survey had 1,010 responses, and based on what those students said, HUDS has made the deli bar and chef’s choice meals weekly options, rather than monthly ones...
...Restaurant and Deli...
What's tricky about listeria is that unlike most food-borne pathogens, it can multiply in the refrigerator. Pasteurization and cooking will kill the listeria bacterium, but contamination often occurs later in processing. So you might bring home some ready-to-eat deli meats, hot dogs or soft cheeses that have a trace of listeria contamination on them, put them in the fridge and a week or so later, while they still look fresh, find yourself eating a listeria-packed meal. Not that you would know right away. The symptoms of listeriosis can take anywhere from a few days...