Because of recent reports of contaminated vegetables, I wonder if it would
not be wise, when making gazpacho, to bring the soup to a quick boil -- the
equivalent of pasteurization. Once brought to a boil, I would turn it off
and let it thoroughly cool and chill to serve in the traditional way.

Does this make sense?

In article FY9dk.1148$al3.239@trnddc06,
"Ray" wrote:

Because of recent reports of contaminated vegetables, I wonder if it would
not be wise, when making gazpacho, to bring the soup to a quick boil -- the
equivalent of pasteurization. Once brought to a boil, I would turn it off
and let it thoroughly cool and chill to serve in the traditional way.

Does this make sense?

I don't think pasteurization is necessarily a "bring it to a quick boil"
kind of process. IIRC, pasteurization of eggs requires a certain
temperature for a certain amount of time.

What you propose sounds more like making salsa.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

On 2008-07-09, Ray wrote:

Does this make sense?

No.

If you want GOOD gazpacho, you would use quality canned or homegrown
tomatoes. The crud with ecoli is so tasteless as to be useless in such a
dish.

nb

Ray wrote:
Because of recent reports of contaminated vegetables, I wonder if it would
not be wise, when making gazpacho, to bring the soup to a quick boil -- the
equivalent of pasteurization. Once brought to a boil, I would turn it off
and let it thoroughly cool and chill to serve in the traditional way.


My old Vegetarian Epicure calls for heating the gazpacho before
chilling. She says it makes for a thicker and more interesting soup.


Her recipe calls for brown sugar, eggs, mayonnaise, and considerably
more olive oil than I would put in a fresh gardeny soup. I prefer the
(uncooked) Moosewood recipe by far.


_The Vegetarian Epicure_ by Anna Thomas. Gazpacho recipe on page 76.


As far as I'm concerned, though the salmonella reports are frightening,
they're not enough to make me give up fresh uncooked salads-- but then,
I'm not in a risk group. You know your own health risks better than
anyone here.


--Lia

On 2008-07-09, Julia Altshuler wrote:

Her recipe calls for brown sugar, eggs, mayonnaise, and considerably
more olive oil......

Yee-uK!

Izzat a soup or a brownie aioli?

nb

Ray wrote on Wed, 09 Jul 2008 21:20:37 GMT:

Because of recent reports of contaminated vegetables, I wonder
if it would not be wise, when making gazpacho, to bring the
soup to a quick boil -- the equivalent of pasteurization. Once
brought to a boil, I would turn it off and let it thoroughly
cool and chill to serve in the traditional way.

Does this make sense?

Have you given up on salads as well? I would wash the vegetables for
gazpacho, peel the cucumber and jicama and I like vine-ripened tomatoes
tho' I've been known to use canned ones and V-8 juice. I would never
cook the vegs.--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Jul 9, 3:11*pm, Julia Altshuler wrote:

My old Vegetarian Epicure calls for heating the gazpacho before
chilling. She says it makes for a thicker and more interesting soup.

Her recipe calls for brown sugar, eggs, mayonnaise, and considerably
more olive oil than I would put in a fresh gardeny soup. *I prefer the
(uncooked) Moosewood recipe by far.

_The Vegetarian Epicure_ by Anna Thomas. *Gazpacho recipe on page 76.

Yuck. Now we know to stay away from Anna Thomas. That might be an
interesting concoction (though I doubt it) but it sure ain't
gazpacho. -aem

On Jul 9, 5:20 pm, "Ray" wrote:
Because of recent reports of contaminated vegetables, I wonder if it would
not be wise, when making gazpacho, to bring the soup to a quick boil -- the
equivalent of pasteurization. Once brought to a boil, I would turn it off
and let it thoroughly cool and chill to serve in the traditional way.

Does this make sense?

Not now that they're backing off on tomatoes as the culprit in the
recent
outbreak.

I've made two batches of tabouli, and a gallon of gazpacho since the
warnings came out. Still alive, still healthy, and so are all my
friends
who were forwarned and ate it anyway.

Now they're taking aim at hot peppers.

maxine in ri

aem wrote:

Yuck. Now we know to stay away from Anna Thomas. That might be an
interesting concoction (though I doubt it) but it sure ain't
gazpacho.


That would be premature. Some of her other recipes are excellent. I
wouldn't have kept the cookbook all these years if they weren't. I just
remember that one (never made it) because it sounded so bizarre. I
mentioned it because the original poster brought up the subject.


--Lia

Ray explained on 7/9/2008 :
Because of recent reports of contaminated vegetables, I wonder if it would
not be wise, when making gazpacho, to bring the soup to a quick boil -- the
equivalent of pasteurization. Once brought to a boil, I would turn it off
and let it thoroughly cool and chill to serve in the traditional way.

Does this make sense?

You could probably bring it to 165 for a couple minutes then quick
chill. It might save the texture.

On Wed, 09 Jul 2008 21:12:39 -0400, Julia Altshuler
wrote:

aem wrote:

Yuck. Now we know to stay away from Anna Thomas. That might be an
interesting concoction (though I doubt it) but it sure ain't
gazpacho.


That would be premature. Some of her other recipes are excellent. I
wouldn't have kept the cookbook all these years if they weren't. I just
remember that one (never made it) because it sounded so bizarre. I
mentioned it because the original poster brought up the subject.


--Lia

i think most people here have mentioned a food or recipe they like
that give other people the willies.

your pal,
blake
** Posted from http://www.teranews.com **

If you want GOOD gazpacho, you would use quality canned or homegrown
tomatoes. The crud with ecoli is so tasteless as to be useless in such a
dish.

nb
Having destroyed the US tomato producers the FDA has shifted its focus to
Jalapeño peppers instead.

Are there good canned jalapeños too? I've never used canned peppers before.

Jon

That would be premature. Some of her other recipes are excellent. I
wouldn't have kept the cookbook all these years if they weren't. I just
remember that one (never made it) because it sounded so bizarre. I
mentioned it because the original poster brought up the subject.


--Lia

i think most people here have mentioned a food or recipe they like
that give other people the willies.

your pal,
blake

Heh, I've mentioned scrapple a few times. That usually makes people screw up
their face and go 'ewww'.

Jon

"Zeppo" wrote in message
...


That would be premature. Some of her other recipes are excellent. I
wouldn't have kept the cookbook all these years if they weren't. I just
remember that one (never made it) because it sounded so bizarre. I
mentioned it because the original poster brought up the subject.


--Lia

i think most people here have mentioned a food or recipe they like
that give other people the willies.

your pal,
blake

Heh, I've mentioned scrapple a few times. That usually makes people screw
up their face and go 'ewww'.

Jon

Except the ones whose eyes light up as they go "yum"! Like me.

Felice

On Thu, 10 Jul 2008 15:12:23 -0400, "Zeppo"
wrote:



That would be premature. Some of her other recipes are excellent. I
wouldn't have kept the cookbook all these years if they weren't. I just
remember that one (never made it) because it sounded so bizarre. I
mentioned it because the original poster brought up the subject.


--Lia

i think most people here have mentioned a food or recipe they like
that give other people the willies.

your pal,
blake

Heh, I've mentioned scrapple a few times. That usually makes people screw up
their face and go 'ewww'.

Jon


i like scrapple occasionally, but it would take a year for me to eat
the packages sold in the supermarket and restaurants don't seem to
brown it enough for me.

your pal,
blake

** Posted from http://www.teranews.com **