Last Thursday a recall was issued for Cilantro imported from California by the Canada food watchdog.
Well I read that and thought, how serious can that be? I know there was a problem with tomatoes last month, but they weren’t really sure that it was the tomatoes, it might have been chili instead. Did they ever clear that up?
My next problem was Cilantro. Now what the heck might that be. I had to check it up. Cilantro is actually the name of the plant that produces the Coriander seeds. I like using freshly crushed dried Coriander for Lamb Provencial, together with fresh rosemary, thyme and garlic in a red wine marinade. Does that mean I have to leave out the coriander seeds, or is just the green part of the plant infected? (which I have never used anyway)
While I was still pondering the problem, I came upon another post. There seems to be a recall for the recall! It was all just a big mistake. Somebody in a laboratory in the States contaminated his samples!
Now isn’t that great. I think I will just go back to ignoring all those food scares and do what my mother taught me. Check the produce is fresh, wash it thoroughly , or peel it. That worked fine, even while we were in Mexico. I only got the Curse of Moctezuma once!