Bertolli Olive Oil Business Sells for $1B

Unilever to sell Bertolli olive oil business for $1 billion

LONDON (MarketWatch) — Unilever said it’s selling its Bertolli olive oil unit to Grupo SOS for 630 million euros, or about $1 billion. The transaction includes the sale of the Italian Maya, Dante, and San Giorgio olive oil and seed oil businesses, as well as the factory at Inveruno, Italy. Unilever will retain the Bertolli brand for all other categories including margarine, pasta sauces, and frozen meals. The units being sold had 2007 revenue of 380 million euros.

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Original post by Forextvblog

Grande Produce, LTD.CO Recalls Jalapeno Peppers, Serrano Peppers, and Avocados

Al Qaeda’s attack on my salsa addiction continues:

 

Recall — Firm Press Release

FDA posts press releases and other notices of recalls and market withdrawals from the firms involved as a service to consumers, the media, and other interested parties. FDA does not endorse either the product or the company.

Grande Produce, LTD.CO Recalls Jalapeno Peppers, Serrano Peppers, and Avocados Because of Possible Health Risk

Contact:
Raul Cano
956- 843-8575

FOR IMMEDIATE RELEASE — July 19, 2008 — Grande Produce, LTD. CO of Hidalgo, Texas (hereinafter referred to as Grande Produce) is recalling Jalepeno Peppers and Serrano Peppers distributed between May 17th and July 17th, 2008; and Avocados, all sizes, with lot #HUE08160090889 because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.

The Jalapeno Peppers, Serrano Peppers and Avocados were distributed to the following states: TX, DE, NC, GA, OK, IA, MN, IL, FL, IN, MD, NY, MS, AR, KS, and KY.

The avocados being recalled were shipped in boxes labeled “Frutas Finas de Tancitaro HASS Avocados, Produce of Mexico,” all sizes, with lot number HUE08160090889. The Jalapeno Peppers and Serrano peppers being recalled were shipped in 35lb. plastic crates with no brand name or label.

No illnesses associated with this recall have been reported to date.

The recall is a result of sampling by the Texas Department of State Health Services and The North Carolina Department of Health and Human Services, which revealed that these products contained the bacteria. Distribution of these products has been suspended while FDA, the Texas Department of State Health Services, The North Carolina Department of Health and Human Services and the company continue their investigation as to the source of the problem.

Consumers who purchased Avocados, Jalapeno Peppers and Serrano Peppers should contact their supplier to determine if their products are involved in the recall. Consumers with questions may contact the company at (956) 843-8575.

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NFNS Update – Nothing Settled

As I alluded to in my Bold Prediction yesterday, the Next Food Network Star contestant who got sent packing was, drum roll please, no one.  I am truly lost as to what the goal of this show actually is.

The two challenges were to record a 30 second spot for your own show and then prepare a Vegas style buffet for a group that included serious chefs and not-so serious performers. We’ll look at each contestant and their performance.

Aaron McCargo Jr.:
For his 30 second spot, Aaron had to walk the floor of a casino and then stand at a craps table while he delivered his lines.  Aaron did really well for a change.  His last take had everything it needed.  Danger element: he had to throw a pair of dice without taking out anyone’s eye.

For the buffet, Aaron went against the obvious of big blow out meals, his strong point, and instead opted for simple, everyday food.  He was assisted by former NFNS contestant Jennifer.  For his presentation he did something indefinable.  To this day I don’t think anyone, Aaron included, knows what the hell that was.  What ever it was, it stank, oddly enough his menu failed to resonate either.  Tuschman described his menu as “thin.”

Adam Gertler:
For his 30 second spot, Adam had to walk across the stage of an empty theatre and deliver his lines.  Adam did well at this, as he should being a veteran of the stage.  Danger element: he had to escort two showgirls without anyone pulling a hammy.

For the buffet, Adam decided that it was time to prove to the committee that he could cook so he put together what he called his Smoke-tacular!  He was assisted by former NFNS contestant Shane.  For his presentation Adam stripped all personality and humor from his demeanor as he explained his menu which went over well and even included the most popular dish of the day, smoked bone-in pork chops.  More on Adam’s menu later.

Lisa Garza:
For her 30 second spot, all Lisa had to do was get strapped into a harness and make like Peter Pan through a three story wine tower.  The clips they pieced together left one with the impression that she never even managed to get her three lines out.  On the upside she looked fabulous in the sleek black jumpsuit and matching boots.  Danger element: Not falling to her death.

For the buffet, Lisa was in her element going all out with her kind of panache and style which fully captured everyone’s idea of a true Vegas buffet.  She was assisted by former NFNS contestant, Kelsey.  Lisa had a few problems with her menu; she mis-figured how much fish she would need and the ovens cooked inconsistently so she ended up burning some of her crown pork roast.  Still her display was stunning.  For her presentation Lisa brought the house down with a custom written blues ditty that, if nothing else should put her into the finals of next year’s American Idol.  She has better pipes than most of their contestants.

When they pieced together Lisa’s promo it was easily as good as Adam’s.  In fact, Lisa was surprised how well it came together.  Aaron still was the winner of the 30 second spot challenge, but not by much.

Lisa’s presentation blew the doors off Adam’s Ben Stein imitation and Aaron’s thing.  Her buffet display was also light years ahead and was the only one that offered the variety of foods one expects at a casino buffet.  Aaron’s food was mostly pasta dishes which did not go over well with the judges or the others in the audience especially when you add in the fact it had little flavor.  To prove that he could really cook, Adam smoked a bunch of meat.  Smoking is an art to say the least, but this was a cop out menu.  If you understand the basics of smoking then it is easy for anyone to put out a flavorful menu without really knowing how to cook.  I really think Adam should have been penalized for his approach not praised.

During evaluation Bob Tuschman said about Aaron’s buffet challenge that he has had seven great weeks and one bad one and shouldn’t be sent home for that.  Correction, Bob, Aaron has had seven okay weeks and one bad one.  Bobby Flay told Adam that the presentation for the buffet was his to win but he was flat.  Unfortunately, guest judge Guy Fieri got one of the overcooked cuts of Lisa’s pork roast and it came up in the evaluation. 

Considering all the elements of the episode Lisa was clearly the winner.  In fact, this contest should be over now.  There is little doubt that Lisa’s promo would have gone better had her challenge been on the same level of difficulty as the other two contestants, something like sitting in an easy chair holding a remote.  It is safe to say at this point that the three best contestants in this entire contest did cook in the buffet challenge, unfortunately two have them have already been 86’d, Kelsey and Shane.  This point was further driven home when the committee was uniform in its desire to have one contestant that combined the style, on screen persona, and cooking chops of the remaining three contestants.  They did, her name is Kelsey Nixon.

I am not alone in my suspicion that this show is not about finding the Next Food Network Star but rather putting together ten episodes of compelling ratings-driven reality TV.  If the winner accidentally becomes a star like Fieri has then it’s a bonus.  Let’s face it, they already found this year’s winner in Mary Nolan, who if you remember was offered her own show during the interview proccess for NFNS.  I will watch next week’s final but whomever wins I will feel that the best person did not and the resulting cooking show will be another one-and-done for the network.  Can you say Amy Finley?

Review: Dinner Impossible

Tonight Food Network premiered the newly revamped Dinner: Impossible.  Much has been made of former host Robert Irvine’s off-screen actions so now Iron Chef Michael Symon stepped in and the challenge was to visit Wildwood, NJ to cook gourmet boardwalk food for 300 workers in just seven hours.

Symon was fun and still brought the unbelievable imagination-under-fire that made Irvine so fun to watch.  What was missing was the occasional anger-management session that made the previous shows a little hard to watch at times.  My favorite two Symon creations were a gazpacho with vodka that was put through a Margarita machine and served cold in a lemon cup with lobster and then there was the dessert, chocolate covered bacon.  Yes, you read that right.  I was recently talked into trying a gourmet chocolate bar that contained bacon bits and it was surprisingly good.

I like the new host, I liked the challenge, and a really liked the new intro that shows Symon with his Harley in the middle of the dessert.  It adds a little Mad Max edge to the show.  It was the perfect accompaniment to Symon’s mad cap laugh.

Is Mobile the Next Kansas City?

Originally posted at Azalea City Food Blog on July 20, 2008.

When asked where Mobileans go for barbecue you will usually get one of the following answers: Dreamland, The Brick Pit, Dick Russell’s, Saucy Cue, Rogers, J.R.’s, and even Naman’s Market. These are the big names for cue in the city of Mobile. Each one has its own style and they do it extremely well. But outside the limits of Alabama’s port city is a bevy of spectacular barbecue. Like . . .

Capt. Frank’s Smoke Shack in Bayou La Batre features a full menu of meats and each one is slow smoked for flavor and tenderness. Brisket, chicken, mullet, turkey, ribs, and pulled pork are all available with Capt. Frank’s homemade BBQ sauce which is sweet and smoky. The plates come with your choice of baked beans, Cole slaw, potato salad, or chips. Sandwich’s (Capt.’s large BBQ, Mate’s small BBQ, hamburger, and Bayou Pig) come alone or combo’d with a side and drink.

Saraland is home to two very good barbecue joints. The first of which is Chuck’s Bar B Q on Hwy. 43. They open early for breakfast and then close after lunch, usually two o’clock. The breakfast is fine, the burgers are quite good, but the barbecue is the star. Among their tasty samples are ribs, pulled pork, and chicken, with their best offering being brisket which is full of smoke flavor. Their sauce is sweet and tangy.

Across town on Hwy. 188 (Industrial Pkwy.) is J. Rogers Barbecue. J. Roger’s features what is probably the area’s best lunch buffet with fried pork tenderloin and gravy, homemade mac ‘n cheese, collards, and of course barbecue. They usually have sausage and always have ribs. Their sauce is brownish in color and tastes heavy of molasses making it perfect for pork.

Yellow and red striped walls, country music television, and the aroma of smoked pork can mean only one place, Robertsdale’s own Hickory House BBQ. This little shack right where Hwy. 59 splits features more pig figurines than you can shake a spare rib at. Part of the charm is the M&M dispenser on every table. The pulled pork is pretty good, the beef brisket is excellent, but the chicken steals the show. They also have the Big Pig salad (a garden salad with your choice of smoked meat) and all-you-can eat ribs everyday for $11.99.

Also in Baldwin County is the southern satellite of the Birmingham legend, Ollie’s (Hwy. 98 Daphne). Almost lost in a strip mall this branch features murals on the walls that conjure images of the original like the old familiar Coke sign that brags “Ollie’s World’s Best Bar B Q.” The house sauce is a thin vinegar sauce reminiscent of those found in the Carolinas. It is a welcome break from the thick, sugary tomato sauces found at most places. The vinegar sauce is best with the pulled pork and chicken. They do have a very nice traditional sauce that has a strong taste of Worcestershire. The ribs are very tender with a lot of smoke flavor. All plates are served with thick sliced pickles and white bread.

So get out there and pig out!