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In light of recent health scares, we ask three food service experts what we should expect from restaurants. Story
[Times photo: Cherie Diez]
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- Who's minding the kitchens?
Florida once had letter grades reflecting the cleanliness of restaurants but discontinued them until 1987 when Pasco County revived the practice at the request of citizens.
- Food safety is everyone's responsibility
When it comes to food safety, the demons are many but science and common sense are full of solutions.
Times food editor Janet K. Keeler will conduct an online chat about making meatloaf at 1:30 p.m. today. If you can't be online at that time, send questions in advance here. At the time of the chat, go to Times Chat.
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Chef's recipe for success: whatever works
TAMPA -- Jay Minzer is a classically trained chef who is not ashamed to use a garlic press.
Restaurants change crews, recipes
Dipping back into the Tampa Bay bouillabaisse, the Nibbler found quite a bit stewing in the pot, changes in recipes and arrivals and departures among the crews stirring the pot:
Dish
cold snap
Food file
Special events and food tastings
You asked for it: Pepper adds punch to baked goods
According to Webster's New World Dictionary, "pepper is a pungent condiment obtained from the small, dried fruits of an East Indian plant (piper nigrum) of the pepper family.
