No one seemed to care that N.Y. Times columnist and heath guru Jane Brody pooh-poohed evidence to not wash chickens, but several people wrote to say, what is that recipe for buckwheat pancakes? This is a modified version of a recipe in a book – those paper-based things that used to exist – by Jane Brody. The family likes it (that’s my Benjamin Button-like mom, who seems to look younger as she gets older, along with 20-year-old daughter, Braunwynn, and the other usual suspects). 1 cup buttermilk (which is so bloody expensive in Australia I just add lime juice to lite milk) I egg 1 tbsp vanilla oil, if you want honey, if you want 2 cups buckwheat flour 1 tbsp baking powder 1 tsp baking soda dash of salt Garnish with fruit (they liked the mango) and maple syrup (from Canada, eh? Thanks mom).
People are experts in communication in that most of us talk; people are experts in food safety in that most of us eat.
So it’s no wonder the level of confusion and disagreement amongst talkers and eaters.
Jane Brody, long-time talker and eater with the N.Y. Times, wrote yesterday that “people, not products, are the main cause of foodborne illnesses, and they can be avoided by following certain basic principles of food safety.”
Except Brody doesn’t follow all of them; like most experts, she cherry-picks to validate her ingrained and cultural preferences (don’t we all use the Internet to prove how right we are?).
Brody writes, “Although some suggest that poultry and meats not be rinsed lest they contaminate the sink, I find that hard to avoid. Instead, I rinse them, then clean the sink with a bleach spray. And I do use clean paper towels to dry raw food.”
I’ve used Jane Brody’s buckwheat pancake recipe for 25 years. The five daughters love it. But she’s wrong on washing chicken. That’s ol’ timey.
Go evidence or go home.