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Hit-Or-Miss

Say It Ain’t So! Study Finds High Levels of Lead in Mexican Hot Sauces

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Ugh, I hate when science ruins your favorite food.

Thanks to a study by the University of Nevada, Las Vegas, we now know that there are high levels of lead found in certain hot sauces imported from Mexico. Researchers gathered 25 brands of hot sauces from Mexico and South America, swooping them up from local ethinic markets. The collection included a variety of different manufacturers and sauce types, and each bottle was shaken for 60 seconds, then examined for lead concentrations and pH levels.

While four brands of hot sauces (16 percent) exceeded the FDA standard for unsafe levels of lead, 0.1 ppm, you can’t get the full results for two reasons: 1) It costs a hefty sum of moola 2) academic databases have to wait 18 months after the publication’s date to host their papers. Luckily, Gustavo over at the OC Weekly got a hold of a “piratería version of the report,” and was able to find the 5 most dangerous hot sauces from the study.

A quick note on the potential dangers of lead exposure:

  • Lead poisoning can cause detrimental effects on almost every organ of the body
  • Lead poisoning has been known to lead to learning disabilities, behavioral problems, and even death among young children.
  • Although hot sauce isn’t generally consumed in large amounts by children, it may worsen their exposure when combined with exposure to lead-based paint (made before 1978) and lead-contaminated dust found in older buildings.

Check out the full list of the 5 Worst Culprits from UNLV’s study on lead contamination.

H/T + PicThx OC Weekly

Categories
Hit-Or-Miss

Still Don’t Know What to Eat For Dinner? How About a Nice, Comforting Plate of DEEP FRIED PIRANHA?

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Never mind the fact that 30 minutes before now, it probably could have eviscerated you in less than three seconds flat. Apparently deep fried piranha is delicious. Just be careful with the bones.

For a limited time, Japan’s Nara Kenko Land spa is hosting a “Big Amazon Mysterious Fish Exhibit — because of course it is — during which visitors can sample an arrangement of South American inspired foods, including, yes, a whole deep fried piranha, with its teeth still intact. You know, the sharp pointy things they use to eat people with? Yeah, those.

Japan’s Rocket News reports:

The piranha was fried with sauce but still clearly resembled a whole piranha, ravenous jagged mouth agape. Usagi squeezed a twist of lemon over it with a shaky hand. The fish looked as if it could suddenly reanimate and take its revenge.

Realizing that was silly, Usagi took a breath and got ready to eat. By this time she thought the whole scene was a little too chic to being eating such a vicious predator.

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Laughing to herself, she cut into the body. Her knife and fork clattered onto the plate as she suddenly let them slip out of her hands. From within the fish came a foul odor which stopped her in her tracks. Composing herself, our reporter tried to push through and, spearing a morsel of fish with her fork, she tossed it into her mouth… Try to enjoy it as she might, the smell completely overpowered the fish’s taste.”

She then proceeded to ask a waiter how the fish was cooked and whether or not it was popular, to which he or she replied with “fried” and “yes,” though that didn’t do much to calm her sensitive olfactory nerves. Can’t imagine why.

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According to travel site International Expeditions, piranha is a fairly common meat which can be found in stews and other entrees throughout the Amazon region. “Honestly, piranha tastes very similar to any other light, flaky, white fish, albeit slightly bony overall,” the site mentions, “But the tender bits of meat are moist and succulent.”

So whether Usagi just got a bad cut of the killer fish or if it’s just supposed to smell like that remains to be seen. Frankly, it’s good enough for me that I don’t accidentally find somebody’s finger inside it. Now that would be scary.

H/T + PicThx Rocket News

Categories
Features

Gourmet's: 20 Tools That Changed the Way We Cook

I was off reading some heavy content on chow.com when I came upon an article that international food magazine Gourmet.com did about the “20 Tools and Technologies That Have Changed the Way We Cook”. I found the article so enlightening and informational that I knew I had to post the entire thing here on our website. So bear with me and walk yourself through the changes in cooking since the earliest of times.