If baking/roasting, remove from marinade and place on a baking sheet. Roast at 450 degrees for 18-25 minutes until a meat thermometer reads 155 degrees. Remove and cover with
foil. Reserve the juices in the pan from resting. Let rest for 10 minutes before serving. Slice, then pour juices over sliced pork.
The Bethel School District in Washington has closed ten area schools today due to a report of possible E. coli-contaminated tap water..
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The following information has been posted on the Bethel School District website (please visit www.bethelsd.org to read the entire announcement):
District schools in Spanaway will be closed on Thursday, following reports of potential contamination by Spanaway Water Company.
The schools are Clover Creek, Camas Prairie, Thompson, Spanaway Elementary, Evergreen, Naches Trail, Cedarcrest, Spanaway Jr. High, Spanaway Lake, Challenger, Thompson Preschool, Spanaway Lake Preschool, Evergreen Head Start, and the Lab Building (transition program).
Health officials urged the closing of Spanaway-area schools late Wednesday, based on the difficulty of serving sanitary food without a fresh water supply, as well as other safety concerns.
The Spanaway Water Company also issued a press release (see www.spanaway-water.org/news_waterboil.html for entire release) dated October 3, 2007 stating:
Spanaway Water Company, located in the Spanaway Area south of Tacoma, effective immediately, is issuing a precautionary boil water notice to all customers of Spanaway Water Company. If you are unsure whether you are served by Spanaway Water Company, please check one of your water company’s bill receipts to confirm that you are served by Spanaway Water Company. This boil water notice will remain in effect until repeat samples and confirmation water quality samples confirm that the water is safe to drink.
…bring water to a rolling boil for five (5) minutes if it will be used for drinking, cooking, brushing teeth, mixing infant formula, dishwashing, and ice making. The water may be used for other purposes. Alternatively, bottled water may be used.
The company has also set up a water station at the Home Depot (located on the north side of 152ndSt./Military Rd. and A St.) which may be used for filling water containers. This station will be operated from 6:00 am to midnight, until testing indicates that the tap water is safe. Consumers must bring their own water containers.
Routine water testing detected E. coli in two water samples and total coliform bacteria (bacteria that serve as an indicator that pathogens may be present) in a third sample. Additional testing is being conducted, and findings should be available later today.
Although the source of the contamination is not known, Spanaway Water Company is working with the Washington State Department of Health to determine the cause.
Symptoms of E.coli infection may include severe abdominal cramps and watery diarrhea. The diarrhea may become bloody and can lead to dehydration. Sometimes there are no symptoms at all. There is usually little or no fever. Symptoms usually resolve in 5-10 days. For more information, visit About E. coli.
Complications of E. coli infection may include Hemolytic Uremic Syndrome (HUS), a serious medical condition that may occur in about 2%-7% of cases. For more information, visit E. coli Complications. Also visit www.ecolilawsuit.com.
The above information has been posted as a courtesy by Food Poisoning Lawyer, Eric H. Weinberg. Please read carefully, visit the referenced sites, and keep yourself and your loved ones safe!
For information concerning recent food poisoning outbreaks and food poisoning litigation, please see Peanut Butter Lawyer and Peanut Butter Lawsuit.
Over the past two weeks, Rich Products from Buffalo, NY has issued two recalls. The First was precautionary, but the second came after there were 24 individuals sickened from 15 states.
On March 18th, Pro-Amino International Inc., of Saint-Eustache, Quebec, Canada issued a recall of their ProtiDiet High Protein Chocolate Dream Bars due to a threat of salmonella contamination.
On February 6th GoldCoast Salads, based in Naples, Florida placed a recall of their Blue Crab Spread because of testing positive for the bacterium, Listeria monocytogenes.
On January 29th, Whole Foods Market placed their second recall in less than a week on Wild Alaskan Sockeye Salmon due to a contamination from Listeria monocytogenes.
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Years ago, as an English teacher in Seoul, I was introduced to the local spirit in a rather crude way. Expats would flock to the nightlife district of Itaewon, near the U.S. military base, where they’d order liter bottles of soda with the tops sliced off, half the contents dumped out and replaced with cheap soju. Not exactly the most sophisticated way of enjoying Korea’s national spirit, a low-proof drink traditionally distilled from rice.
Because it generally clocks in at little more than 20 percent ABV, somewhere between wine and hard liquor, it goes down pretty easy — especially when drowned in sugary soda. Today, soju is being treated with a little more respect. American bartenders are mixing it into craft cocktails and microdistillers are experimenting with locally made small-batch soju.
“The rules for making soju aren’t really specific,” says Ryan Te, beverage director at Oiji in New York. “So you can actually make it out of anything, anywhere.”
At this modern Korean restaurant, soju is the base for an orange blossom–scented Negroni variation and a floral take on a Last Word. Te infuses the spirit with flavors like jasmine and kaffir. He also uses makgeolli, which is the precursor to soju the way beer is the precursor to whiskey. The fermented rice drink has a gentle fizz and citrusy tang, standing in for soda in Oiji’s refreshing Seoul Paloma.
“Soju cocktails are tricky,” admits Te. “It’s got a low proof so the spirit can get overwhelmed by [other components in] a drink.” He uses Hwayo 41, a premium soju with a higher-than-usual proof. It’s able to stand up to big flavors like Campari and Cocchi Americano. Te hopes the cocktails will lure patrons into sampling the rest of the drinks list, which includes an herb- and ginseng-infused soju called Bekseju, Seoljungmae or plum wine, and two sojus distilled right in New York that are better enjoyed neat.
“Tokki is probably the most traditional soju on the market, which is weird because it’s made by a white kid in Brooklyn,” says Tokki founder Brandon Hill, who earned a degree in traditional fermentation practices while living in Seoul. Most big brands on the shelf are made with added sugar or corrected with other ingredients. Tokki is made in tiny batches out of Van Brunt Stillhouse in Brooklyn with just three ingredients: American sticky rice, a traditional starter culture called nuruk, and water. “Barely anyone still uses nuruk to make soju anymore,” he explains.
While a white boy in Brooklyn is making a solidly old-school version of the spirit, a Korean-American couple in Los Angeles is embracing modern soju. Yobo launched quietly late last year, a soju distilled in the Finger Lakes from locally grown grapes.
“I like wine,” says founder Carolyn Kim. “But sometimes I want something different — especially when I’m eating Korean.” She and her husband, James Kumm, who owns a wine shop in New York, sought to create something they were having a hard time finding: a high-quality soju. The pair grew up drinking soju. They decided that soju made from grapes could be an interesting, elegant take on the spirit. The results confirmed it.
“We ask ourselves all the time: What is soju?” muses Kim. “For us, it’s a clear, soft spirit that hovers around 20 percent ABV. It can be distilled from so many things, but it’s not just about [the ingredients]. It’s the social context that counts. Soju is a social drink.”
It might be new to many of us, but soju has been gaining momentum for some time. Jinro Soju is the top-selling liquor brand in the world, having beat out Smirnoff several years ago. It now sells more than 70 million cases per year.
It’s a world away from the artisanal sojus of New York, which the founders of Tokki and Yobo hope will be good for the category. Both referred to the headaches many people associate with soju as an unnecessary evil. Clean, thoughtfully made versions of the spirit are the future they envision. (It’s a future in which bartenders come up with creative, clever ways to use it in cocktails.) Perched on a bar stool at Oiji sipping a soju-and-Campari concoction shaken with Korean pear juice, black truffle and lime, it sure feels like the future is now.