In this weeks Guru News we have three different articles for you we are talking about the The Dangers of cutting Veggies, Hot Dogs and the worlds hottest peppers + Kashrus Notice
When you're in the kitchen, there are countless things that can go wrong, trust me, I know. We're not talking about burning toast or overcooking salmon — I mean the disasters that can occur while deep-frying a turkey as I did this past October or when a grease fire lights up your stove.
And now, what seems like one of the simplest tasks has turned into an ER nightmare for so many people around the world. Slicing into an avocado. But before you say it can’t happen, keep in mind that doctors have seen so many horrible cases they've given the injury a nickname: avocado hand.In fact, the secretary and former president of the British Association of Plastic, Reconstructive and Aesthetic Surgeons said he sees "four patients a week" in the emergency room.The avocado hand epidemic is prevalent in the U.S., too, leading the The New York Times to publish a video instructing readers how to properly cut the fruit open without getting hurt. But what the Times and others fail to explain is how to get the pit off of the knife. After whacking it onto the blade and carefully twisting it out of the avocado, you can really struggle —and risk slicing open your palm (or worse!)—to grasp the slippery thing.All you have to do is pinch the pit from the opposite, dull side of the knife.But you're still not totally in the clear after this. A lot of people make the mistake of slicing each avocado half while it's in their hand. However, the skin is not as thick and protective as you think. Instead, peel off the skin or scoop the flesh out, set it down on a cutting board, and then slice it up. And now you may enjoy your avocado toast and like me, add a fried egg over it.
I’m not a person to go crazy over a Beef Frankfurter, but this past Memorial Day I grilled up some Beef Dinner Franks from Solomon’s that I picked up at my local grocery and really was so happy with the taste and the way they grilled. They were so perfect they reminded of a classic ballpark outing with my family as that’s the classic time to get a frank. My kids ate all the Solomon’s Franks which usually doesn’t happen at all. Being that they are made with only 100% American premium beef, I now know why they tasted so good and my entire family enjoyed them greatly. I guess we found are new go to grill favorite!
Interesting Fun Food Fact
A watermelon is over 92% water by weight.
Some peppers are so spicy that one bite might leave you wishing you were dead. With this pepper, it’s so spicy you could literally end up dead. Mike Smith, who runs Tom Smith Plants in St Asaph, Wales, claims he’s bred a new pepper that is so spicy it’s the world’s hottest – with heat so strong consuming it could potentially kill you.The Dragon’s Breath pepper, as it’s been named, reportedly measures 2.48 million on the Scoville heat units scale. If that number holds, the new Welsh pepper would easily beat out the current record holder, the Carolina Reaper, which set the Guinness World Record for hottest chili back in 2013 with an average of 1,569,300 Scoville Heat Units. Smith, who developed the pepper with the help of scientists from Nottingham Trent University, says he’s already reached out to the Guinness Book and is anticipating a confirmation any day now.
Gabriel Boxer of Kosher Guru media & marketing is also a leading kosher food & restaurant consultant all about bringing anything and everything kosher to the masses, follow on Instagram, Facebook & Twitter, subscribe to his YouTube channel and on his blog at www.thekosherguru.com. Hosting the only kosher foodie radio show "The Nosh" with Kosher Guru airs every Thursday evening at 9:00P.M. on station 620AM.