Chef Brasilia, Dr. Carol, Romain discussed on Christopher Kimball's Milk Street Radio


But with respect to fresh vegetables, unless we're willing to cook which we're not going to do with lettuce, there's really no way to kill it before we get there. So. Okay. The obvious question then, is you get the lettuce home and you want to wash it or use some sort of bleach or something to reduce the potential for contamination? Does any of that actually work or not? It works a bit, but not nearly as much. As we would hope to get it to zero in other. In other words, they will talk about soaking it or using vegetable rinses, but even that because of the way that these things get trapped sort of within the lettuce, especially with with green leafy vegetables and get into crevices, they're almost impossible to reach. It's very hard to get the risk disease. And again, this is one of those where it's not. I'm not saying this in order to panic people. I mean, certainly don't avoid vegetables. The benefits are far greater than the potential harms, but it is one of those. Why think it's important that people do pay attention to the news and recognize the when there are these unfortunate recalls the just have to throw the stuff away. There is no way to to protect yourself. Once the contamination is there, we can continue to try to reduce this at the source, but the best thing people can do is just be vigilant and keep watching the news. If I'm buying from a major chain which is being sourced by major growers, is that potentially a higher risk than buying from a small local organic or non organic farmer. If we're buying organic where they're not pouring it in the fields, which unfortunately is what's happening with a lot of this mass produced Romain lettuce that could theoretically reduce the risk of contamination that we're seeing with this specific outbreak. But unfortunately, that's just the way that most Romain lettuce at this point is harvested. If you bug greens with the roots intact that would be a below risk overall, I suppose, might it's fun. It's interesting because I've seen no one advocate that we do that snow. I'm not sure that it would reduce it enough to sort of warranted. Certainly it would slow production in such a way that it might raise the cost. And again, this is all trade-offs. It probably would raise the cost more than the benefits in terms of risk. Well, it sounds like as these outbreaks continue and grow, we should bring back the taster, right? I mean, kings had taste use his need someone to taste your romaine for a couple of days before just always buy the bags. Hold onto. It went to see if anyone else gets sick. I thank you so much. You didn't give us much hope to in terms of avoiding the problem, but at least we know it is a problem. Thank you anytime. Dr. Carol is a professor pediatrics at Indiana University school of medicine, and also regular contributor to the New York Times upshot column. My interview with chef Brasilia's in Oscar restaurant in Brooklyn, made me wonder about tasting menus. The problem with tastings is that when you get something you really like, you don't get enough of it is like speed dating, you wanna deeper relationship. You know what tasting menu allows the para pathetic diner to just move on, but a regular menu forces one to experience. The consequences of one's two sessions sounds a lot like

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