Most wines are made from grapes harvested by machines that scythe through everything in their path, including sticks, insects, rodents, and even larger mammals, which can make their way into the end product. This is known to wine growers as MOG, or “material other than grapes.” MOG also stands for “Mother of God, I think that was a hoof.”
In 2001, the Ontario, Canada wine region was hit by an infestation of ladybugs, which infiltrated many area wineries. When agitated, ladybugs secrete a strong, foul liquid containing pyrazine, a flavor similar to rancid peanuts—and one that was perceptible in numerous wines of that vintage.
Molds are tiny organisms with thread-like roots that burrow deep into the foods where they grow. While some molds are safe, like those used to make certain kinds of cheeses—Roquefort, Gorgonzola, Brie—most molds are unsafe for consumption, as they can contain listeria, brucella, salmonella and E. coli. Mold is also used to make Frumunda, a briny, piquant cheese from the Nether regions of Crackoslovokia.
Bacteria multiply between temperatures of 40° and 140°F, so be careful when reheating food in slow-cookers or chafing dishes. This is good news for those who like fast-food drive-thrus—the French fries there are usually around 34°F.
Parasitic round worms such as Anisakis simplex, frequently found in fish, can lead to anisakiasis in humans, a condition marked by severe abdominal and gastric pain, nausea, vomiting and abdominal distention, which can last for months. I think my w ife’s been cooking w ith those.
In 2001, the Ontario, Canada wine region was hit by an infestation of ladybugs, which infiltrated many area wineries. When agitated, ladybugs secrete a strong, foul liquid containing pyrazine, a flavor similar to rancid peanuts—and one that was perceptible in numerous wines of that vintage.
Molds are tiny organisms with thread-like roots that burrow deep into the foods where they grow. While some molds are safe, like those used to make certain kinds of cheeses—Roquefort, Gorgonzola, Brie—most molds are unsafe for consumption, as they can contain listeria, brucella, salmonella and E. coli. Mold is also used to make Frumunda, a briny, piquant cheese from the Nether regions of Crackoslovokia.
Bacteria multiply between temperatures of 40° and 140°F, so be careful when reheating food in slow-cookers or chafing dishes. This is good news for those who like fast-food drive-thrus—the French fries there are usually around 34°F.
Parasitic round worms such as Anisakis simplex, frequently found in fish, can lead to anisakiasis in humans, a condition marked by severe abdominal and gastric pain, nausea, vomiting and abdominal distention, which can last for months. I think my w ife’s been cooking w ith those.
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