Real Photos 2

Marc Piscotty from http://www.marcpiscotty.com/ shot these photos for the Denver magazine issue. He was nice enouph to send me some pictures to put on the blog. Thanks Marc

Edible chalk line

I was building a shed out back yesterday when my father in law pulled out his chalk line. I asked him," What about putting edible powders inside and snapping perfectly straight flavored lines." He looked at me like everyone else does and just laughed and shook his head. Back to the hardwood store!!!

Musuem of Contemperary Art Mixed Taste Lexture

This past Friday I fortunate enough to be invited to mixed taste which is a 30 minute presentation given by 2 people on unrelated topics. At the end of the presentation the audience ask questions that try to connect the 2 subjects. The other presenter did Machiavelli, a 15 century political philosopher. We arrived around 5:00 and set up a station where people could grab some strawberry sorbet before sitting down. My presentation went fairly smooth. I started off with Herve talking about how the term molecular gastronomy is wrong. I moved on to talk about the presentation I went to in New York where Harold and Linda talked about taste. People were fascinated by the supertaster theory. I then talked about molecular products that people use everyday with out knowing it. We then moved onto to the additives where I included a lot of pictures from the blog. The zebra steak got the biggest roar. The question and answer session was fun fun. One of the questions was what would the menu look like at the Machiavelli cafe.

I ended off the night freezing a pickle and shattering it on the ground and sucking down some space foam. Mixed taste happen every Friday night at the MCA. It was a blast and I can't wait to be invited back

Rasberry pistachio nougat

Denver Magazine

Thanks to Denver Magazine for including us in their performance and visual arts issue
http://www.denvermagazine.com/savor/2009/07/plating-style

Tasting menu 96

I am getting pretty nervous about my presentation at the museum of art for mixed taste next week. I have to build a keynote presentation which I have never done before. It will be hard to sum up molecular gastronomy in 20 minutes. I will rely on the two speeches I heard from Herve This and Harold McGee to explain the base premise of the movement. I will throw in some of my crazy experiences and highlight some dishes from other chefs. We will end up the evening like always, next to the nitrogen take whipping out batches of creamy sorbet. This tasting menu will run from Wednesday 8/2 through Saturday 8/12

White anchovies
Heirloom cherry tomatoes, basil paper, mozzarella sheets

Chorizo
Dirty rice puree, old bay shrimp, cashew clams

Buffalo short ribs
Pumpkin powder, pineapple gnocchi, hearts of palm

White chocolate mousse ice cream
Chocolate dipped raspberry nougat
Made tableside with liquid nitrogen

Warning

We just got a new slicer that has a automatic setting

This was the label attached to the new death machine

Notice the fingers have been cut clear off

New Menu

We have started a new menu here at the hotel with some major changes to our menu format. We have cut our menu by 40% changing most of what we have done in the past. Our tasting menu will now be offered for 2 weeks instead of one and we will now offer it 4 days a week Wednesday through Saturday. With a smaller menu you can produce better plate presentations. Our new chef is all about quality, a trait I admire. We have no more mixed greens rather a array of baby greens to garnish plates. All of our tomatoes are heirloom giving lots of color and flavor to salads. With new ingredients and some molecular technology, I am very excited about this menu.Here is a list of some of our dishes:

Lump crab cake, avocado relish, salt water bubbles

Crispy shrimp, Mexican papaya salad, ginger caviar


Compressed apples and beets, goat chesse vinaigrette, puffed wheat

Berbere rubbed pork belly, Israeli cous cous carbonara, 148 degree egg

Lemon grass salmon, blue crab rice, wasabi pop rocks

Tasting Menu 95

I am back after a very nice vacation. It will be a very busy couple of weeks for me. We are changing all menus right now including room service. Someday I will have time to get caught up on some post and get some of the pile of recipes I have on the blog. I will have some exciting news coming up pretty soon.

Grilled baby leeks
Chicken cigar, edamame hummus, red pepper pipette

Apple wood bacon powder
Blue cheese-apple-walnut terrine, baby iceberg, smoked grapes

Lemon grass salmon
Tobiko champagne jelly, lump crab fried rice, compressed melon

Bloody marry sorbet
Crystallized celery made table side with LN2

Tatsing menu 94

I am repeating the crepe course for a photo shoot we have for Denver magazine on Friday. We will run this menu for the next 2 weeks, I will be taking next week off. We have a few concerts planned along with some rafting and some quality time with the kids.

Heirloom tomato carpaccio
Fizzy capers, crispy silver fish, basil gelee

Lobster crepe
Black truffle caviar, mornay, salt water bubbles

Berbere and beer braised pork belly
Israeli cous cous carbonara, 148 degree egg

Flur de sel ice cream with frozen pretzel dust
Made tableside with liquid nitrogen

Tasting menu 93

I sure needed the last couple of days off. You really don't know what you are capable of doing until you are right in the middle of it. We have a lot of people out the last couple of weeks. I found myself running a omelet station in a banquet room at 6 am one morning. I have not worked omelets for awhile, my first couple really sucked. I will have to schedule my self for a few more breakfast shift to get the skills back.

Chicken and apple sausage
Compressed peppers, grilled onion jel, tomato bubbles

Bone marrow
Garlic Bruschetta, crimini


Sous-vide tiger shrimp in olive oil and herbs
Crab roll, dashi tempura, peach salad


Watermelon brulee
Watermelon textures made table side with LN

Bloody Marry Popcorn in Liquid Nitrogen

This was one of the courses for the Gabby Gourmet dinner last night. I started by dehydrating roma tomatoes for 48 hours. I then placed them in the spice grinder with celery salt, Cayenne and sugar. We then sprayed vodka on the popcorn before it went into the liquid nitrogen. It was a hit.

Gabby Gourmet Radio Show

Gabby asked me to come on her show this past Saturday. We did a remote brocast from Snarf's, a sub shop on 11th and Ogden in Capital hill. I had the Italian, one of the best sandwiches I have ever had. This is Snarf, he is from Chicago and he knows a good sand.

Tatsing Menu 92

It has been a very hectic week at the hotel. We have been sold for rooms the past 8 days with another 7 ahead. The groups do not have many banquet functions so the restaurant is getting hit hard. I am feeling a lot more comfortable running the kitchen after my crash course the last 3 weeks. The chef is back so I can finally get some work done in the restaurant.

Curried grilled eggplant
Fennel foam, fried artichoke and fennel, coconut

Sweat pea and rosemary cream
Carrot caviar, grilled mussels

Basil and lemon Popsicle

Roasted leg of lamb
Mint, flexible potato, roasted garlic and onions

Peach cobbler with brown sugar ice cream
Made tableside with LN

Tasting Menu 91

My wife and I had a amazing meal at 1515 market last night. Gene the owner invited us in for some food and wine. The best plate by far was the seared scallop with huitlacoche puree. I have not seen the corn mushroom since I worked at the Rattlesnake grill about 1o years ago. It is a underutilized ingredient. Basically they leave sweet corn out in a warm environment. Eventually a mold or mushroom will grow on the outside. It has a deep sweet flavor to it that complimented the scallop dish perfectly. I would say it was one of the better meals I have had in a while.

Coconut Grouper
Watermelon pop rocks, mint from the garden, dashi gelee

Compressed heirloom tomatoes
Garlic, dandelion leaves, Tasmanian pepper caviar

Chorizo
Brioche, plantain, fried quail eggs

Tiramisu ice cream with frozen lady finger dust

Made tableside with liquid nitrogen

A Chefs Wife

This might be the most difficult job in any kitchen. She deals with my crazy dispositions, constant mood swings and hours that are never consistent. I met my wife in culinary school, she looked amazing in that jacket with her shy demeanour. We began to live and work together in a very demanding industry. We would lean on each other to get through the really hard times. I cannot imagine where I would be in my career without her support, she is the reason that I am where I am. It seems like it only gets harder, more hours, more stress but she always finds away to pull me back into the most important thing in this world, my family. Thank you Melissa, I love you

Real Photos

Chris Davies from Wine Country International came up for a tasting menu this week. He sat on the patio for his dinner and took some nice shots of the food. All I have is my I Phone and it does not take great pictures on a dark line during service. Thanks Chris for the pictures

Chili calamari with avocado and fried yogurt

Heirloom carrot, curry jel, sweet pea powder

Tattooooo

You rarely meet a line cook that does not have some crazy tattoo. Mike surprised me yesterday with this mustache on his finger. We talked about getting him a different expression on each finger. A living mister potato head

Tasting Menu 90

What a difference a few days off makes. I had a great weekend celebrating some friends birthdays along with my daughter and I. People often ask why I live in Denver and why I don't move to more of a culinary city. My answer is quality of life. I have visited many places and lived in a few but Colorado is the place where I want to raise my kids. The quality of life here is amazing. For example we have the best concert venue in the world at Red Rocks Amphitheatre. We saw OAR along with Brett Dennon on Friday night. I feel much more creative when I am rested. We are back to our regular tasting menu rotations.

Ginger soy marinated pineapple k-bob
Chili squid, cilantro from the garden, fried yogurt

Green pea powder
Sous-vide carrots, curry jel, pita

Achiote grilled arctic char
Tomatillo, pepper crisps, pico de gallo noodles

Carbonated strawberry shortcake
Made tableside with LN

New Liquid Nitrogen Dewar

One of the biggest set backs to using nitrogen is the rate it turns back into a gas. We have had a small 10 L dewar for the last couple of years. It was old and had cracks in the top. Every time we would fill it, it would evaporate back into a gas in less then 2 hours. With this new 25 L dewar with a built it thermal separator, the evaporation rate is very low because the nitrogen is under constant pressure. We can now fill this dewar and it will last the entire shift

Tasting Menu 89

We will run the same tasting menu as last week except for the desert course. I am going to take the weekened off to celebrate my daughters birthday and mine on June 4th. The restaurant is in good hands, we just promoted Camilio to roundsman. He is an amazing chef that will help both the restaurant and banquets. Camilio and Mike will put the menu out this weekened. It has been a hard couple of weeks for me at the hotel. Change is good, it just takes a little while to get used to it. My blogging has suffered, learning something new takes twice as long. The cooking has always come easy, it is the financial side of the business that I need to work on.

Grilled scallops

Compressed apple chutney, pumpkin powder, pineapple sage

Lobster crepe

Mornay, black truffle caviar, salt water bubbles

Grilled Kobe beef

Smoke pudding, herb potato, red pepper

Creamy goat cheese cheesecake
Peach ice cream made tableside with LN

Erie Library Demo

Jonathan from Mile High Eater asked if I would come to the Erie library to give a molecular presentation to some kids. I had a few extra minutes to run up there between doing some wedding prep and schedules. I made pineapple bubbles with vanilla ice cream and home made sprite. It always amazes me the great questions I get from these kids.

Tasting Menu 88

We are doing the lobster crepe course again this week, we have had some people calling and requesting it. Hopefully I can get to the point where I can experiment again, right now I am learning the systems in this hotel.

Grilled scallops
Compressed apple chutney, pumpkin powder, pineapple sage

Lobster crepe
Mornay, black truffle caviar, salt water bubbles

Porcini mushroom space foam

Grilled Kobe beef
Smoke pudding, herb potato, red pepper

Grilled mini banana split
Floating toppings made table side with LN

Tasting Menu 87

As you can tell by the lack of any post the past week I am very busy. We have a new chef and with his presence comes a whole new way of running this hotel. Every chef has a different way of running a operation, I am the quit type that manages through my actions. I expect my cooks to work as hard as I do in the kitchen. My new chef has the same outlook, far different from what I am used to. He will hold us all to a different level, making us better everyday. Our menu this week has some French influences sprinkled through out. We have some members of the French consultant coming in on Friday. We are also starting a promotion on our patio this week called fajitas and ritas on Friday nights. Cheap food and cold drinks, it will be packed.

Lobster crepe
Truffle caviar, mornay, salt water

Razor shaved snails
Garlic noodles, spring onions, warm mayo

Hoison braised buffalo short ribs
Pot roast vegetables, ricotta gnocchi, tarragon

Warm brandy cherries
Vanilla lavender ice cream made table side with LN

Grilled Nori Cream

This has become a favorite pasta sauce when we want a little Asian influence. It is a basic Alfredo recipe with the addition of grilled nori and sesame oil.

Recipe

5 sheets Gori grilled for 30 seconds

2 cups white wine

2 tbl. garlic roasted

1 tbl. sesame oil

1.5 qts heavy cream

10 oz asiago cheese

1 tbl. salt

2 tbl. roux

Place nori, garlic and white wine in a sauce pan. Reduce wine by 1/2. Add heavy cream and reduce for 5 minutes. Add the cheese, salt and roux. Cook for 2 minutes and puree in a blender

Gabby Gourmet Dinner

Sunday June 28th, 09

SOLD OUT

Gabby Gourmet Dinner
5 courses

Chorizo
Brioche roll, plantain, fried quail egg

Curried grilled eggplant
Fennel foam, fried artichoke and fennel, coconut caviar

Lemon and basil sorbet
Bloody marry popcorn in LN

Pear jell
Seared Atlantic salmon, rye gnocchi, roasted cauliflower

Chocolate caramel bread pudding
Banana foster ice cream made tableside

Tatsing Menu 86

Sesame monkfish
Green tea noodles, carbonated tobiko, white soy

Curry hibiscious vinaigrette sheet
First herbs from the garden, baby vegetables, fried asadaro

Blackened Ribeye
BBQ gelee, malted potatoes, black vinegar

Pineapple raisin carrot cake
Cream cheese ice cream made tableside with LN

Musuem of Contemporary Art Mixed Taste

I am very excited about this event coming up on August 7th. 2 speakers are invited to give a presentation on 2 totally random topics. After the presentation the audience asks questions about how the 2 subjects relate with each other. I will be presenting molecular cooking and Nancy Wadsworth will talk about Machiavelli. Tickets go on sale May7th
http://www.mcadenver.org/index.php/programs/calendar/8/7/206

Garden

I just planted this herb, tomato and pepper garden on the patio outside the restaurant

Gabby Gourmet

Pat invited us and a few other restaurants to channel 7 today to do a segment for Mother's day brunch coming up. I ran into Gene Tang of 1515 restaurant in lower downtown. I have not seen Gene since Ben Alandt worked there around 8 years ago. Seing Gene reminded me of Ben and all the great times we had together. I wonder if Ben is looking down on me lauphing his ass off. I was the chef that told him not to be to crazy when he worked for me at Indigo. Now I am that crazy chef, I miss you Ben.

Tasting Menu 85

The tasting menu has been selling like hot cakes lately. 80% of the reservations last Thursday, Friday and Saturday were here for the menu.

Sweet green pea flan
Carrot cardamom caviar, pea shoots, smoked trout

Chipotle angel food cake
King crab, tequila mosaic, cilantro

San Francisco sourdough space foam

Snapper Veracruz
Flexible avocado, apricot rice taquitto, tomato
]
Hot chocolate ice cream
Shattered whip cream made table side with LN

TV Show Idea

Two words Chef Swap. Take a fry cook and put him on the line at the French Laundry or put Thomas Keller in a Elementary school cafeteria for the day. That would be good TV

ColoradoBiz

Here is the 2nd segment of 3. Here we demonstrate our floating plate using superconductivity.
http://www.cobizmag.com/videos/view/nitrogen-chef-demonstrates-superconductivity/

Tasting menu 84

My wife and I did a demo at Mckinley-Thatcher elementary school yesterday. There is no doubt that I would rather cook for kids then adults. I have so much fun showing them how everyday products they buy at the store can be made at home using a little imagination. We are getting ready for Mother's day brunch next weekend. We should do around 800 for brunch and another 150 that night for early dinner. We have hired a new Executive chef for our hotel, I cannot wait for him to start. I need to learn a lot more before I become a hotel chef and he is the guy that will bring me to the next level.

Compressed Mexican papaya
Jerk shrimp, avocado pudding, parsnip

Spring ramps
Foie, tempura berries, coco nibs

Acidic yogurt space foam

Smoke bubbles
New York, jalapeno jelly, tamale pie

Pecan waffle with maple ice cream
Made table side with LN

Denver Restaurant Examiner

Jake came in last week for a tasting menu. He is a good friend that has given our restaurant a lot of support. http://www.examiner.com/x-2954-Denver-Restaurant-Examiner~y2009m4d24-molecular-gastronomy-denver-westminster-os-ian-klienman

My First Mixology Gig

I had a local entertainment company call me a few months ago about doing a mixolgy demo for a party. I have never bartended, in fact I hate alcohol. I will have a occasional beer but I like to stay away from the ruff stuff. We had a liquid nitrogen tank delivered to the Curtis and we hand carried all of our other props, pumps and ingredients in. We had 3 drinks last night.

First was a carbonated blueberry vodka martini. My sister Rachael took this station and it was a good thing. She added the finishing elements to the drink.

My wife dished out the whiskey caviar and cream. This was the most popular drink of the evening. We counted 10 shots for one guy.

The final drink was coconut ice cream with rum, compressed pineapple and pineapple bubbles. We had a absolute blast doing the event. It was nice being in the front for a night, less sweat and swearing.

Tasting menu 83

This is Jacob Williams. He is working with us for his day on the job project through Stanley Lake High School. What do I tell these young culinarians about my business. Don't do it unless you really love it. The hours are horrible, the stress levels are sometimes unbearable and if your looking to get rich, look somewhere else. I have a school demo coming up this week. The kids at Mckinley-Thatcher have challenged me with homemade root beer, should be fun to learn how to make it.

Sage derby cheese
Roasted cauliflower, pear jel, shaved bread

Hamachi carpaccio
Togarashi aioli, fennel, “fried rice”

Mustard braised pork belly
Israeli cous cous carbonara, black truffle sheet, spinach

Pineapple crème brulee tart
Coconut ice cream made table side with LN

Herve This Building A Meal

Ever since my wife and I went to San Francisco to see Herve speak, I have been fascinated with his passion and his ability to come up with new concepts. The other day I was contacted by Philip Leventhal from Columbia University Press. He wanted to see if I was interested in obtaining a copy of Herve's new book along with a invitation to interview him. Of course I would I said, I have a few crazy theories I want to run pass him. My book arrived yesterday in a horrible spring storm. While I was waiting for it I exchanged some interesting emails with Herve. Here is Herve's take on the term molecular gastronomy and molecular cooking.

"Indeed, the confusion between the two terms will be soon over, as chefs don't want any longer the term molecular cooking (they are probably afraid of some reactionary media that attack them for using "additives"). On the contrary, I shall never drop the term "molecular gastronomy" for science, because it's entirely legitimate.
And when all chefs will have new tools, ingredients, methods in their kitchen, the job of molecular cooking will be over, and, as I long to have for decades, we can move to something newest... such as "note by note cooking".

Note by Note cooking is a new concept that Herve is exploring. From what I can gather before I completely read the book is it is a way of adding notes or ingredients to obtain new and precise flavors. You can check out this site under the question and answer page for his comments.http://www.agroparistech.fr/mmip/tice/agrovideo/this/ Our menu still says molecular tasting menu but I cannot wait for the day where we all are looking for the best technique, not the best label. I will have a full review after I get through my copy. Thanks Herve

The Coldest Beer in the World

We will be starting a mixology program here at the hotel in the next couple of weeks. This is a Corona super cooled with LN with lime juice powder sprinkled on the frozen foam. There is nothing better then a super-cooled beer

Colorado BizMagazine

Mike the editor came up and did a little video and article about how we like to use nitrogen in our kichen. This is the first part of the video with more segments to come. http://www.cobizmag.com/articles/nitrogen-chef-puts-cuisine-in-the-deep-freeze/

Westword and eGullet

Jason called and interviewed Steven from eGullet about his meal he had with us a couple of weeks ago. Jason makes a very interesting point at the end of the article. Sometimes geography can be your biggest enemy. There are restaurants all over the world that get looked over because of where they are at. Would this be a better restaurant if It was in New York, maybe, maybe not. I am proud to live in Colorado and I want people to know that there are great meals anywhere you go. http://www.westword.com/2009-04-16/restaurants/ian-kleinman-and-o-s-get-a-rave-from-egullet/
http://blogs.westword.com/cafesociety/2009/04/just_a_little_bit_more_love_so.php

Tasting menu 82

I have a mixology gig coming up that I am getting ready for. I am not a bartender by any stretch but I am going to lean on my experiences with flavor to execute the menu. We are doing coconut sorbet with spiced rum and pineapple bubbles, whiskey caviar and cream, carbonated blueberry vodka with compressed apples. The event is at the Curtis downtown and it should be a good time. We have some media friends coming up in the next couple weeks to play in the kitchen with us.

Oregano grilled clams
Potato confit, pancetta foam, nitro mirapoix

Carbonated cantaloupe consommé
Scallop ceviche, roasted apples

Black truffle popcorn

Sous-vide pork and goji berries
45 second parsnip cake, date power, garlic honey

Caramel banana bread pudding
Barley malt ice cream made with LN

CO2 Machine 2.0

We can now carbonate 2 different beverages at the same time

Are You A Supertaster

I first heard about this when I did the miracle fruit demo at the New York Academy of Science. The premise is simple, some people have more taste buds then other people. It is believed that 20% of the population are super tasters, 60% are regular tasters and another 20% are non tasters. I have really never thought about the fact that a customer might not have the biological make up to enjoy a meal. Super tasters are believed to be attracted to the food industry either working in it or being a foodie. It would be interesting experiment to take a picture of all of the great chefs tongues to see if the theory is correct. My other thought would be to have a scanner at the host stand when the guest walks in. A kind of molecular finger print to determine someones taste profile.

Tatsing Menu 81

If you have children or will in the near future you will get my take on fruit salad. A friend brought a Wiggles tape in for me and my wife after we had our first girl Taylor. She would play this video over and over. Anyway one of the songs is called Fruit Salad Yummy Yummy. Unfortunately the song has been burned into my psyche and now I cannot say the word without singing the song. We have this little Mexican taco fast food place by our house that serves a horchata drink on ice. I am having a few of the cooks help me with making the recipe but apparently you soak rice for a day, not cooking it at all. You take the remaining liquid and add sugar and vanilla. Some variations also have nuts in it. We will make the ice cream and then roll it in croquant, a puffed sweet rice.

Fruit salad “yummy yummy”
Lavender legos, yogurt crisps, mint

Southern grit French fries
Buttermilk aioli, greens, fried chicken

Pina Colada space foam

Smoked corn powder encrusted halibut
Lobster gnocchi, papaya pipette, coconut blanket

Horchata ice cream
Croquant, agave
Made tableside with LN

eGullet

Steven A. Shaw Founder and Director of eGullet was in town for the IACP awards. He was gracious enough to make the drive from Denver to try us out.
http://forums.egullet.org/index.php?showtopic=123222

8th Continent Demo

I did a extended demo in banquets last night that was attended by some very interesting people. As I started my demo I could tell that everyone in the room was familiar with using liquid nitrogen. I found myself surrounded by astrophysicists and engineers from different firms around the area. I started talking to Rainer Kunz, founder and president of ColdQuanta in Boulder. Come to find out that his company makes Bose-Einstein condensates. This is a type of matter that happens before absolute zero where it is not a gas, solid or liquid. It is a new matter that behaves in ways that we can't quite comprehend. I have had a theory about being able to combine flavor atoms using a condensate. As of today they are only able to produce the condensate using non edible atoms. Maybe some day in the near future we can use this theory in the culinary world to make new flavors on a cellular level. He has invited me down to the lab to talk about some of the theories that I have. http://8cproject.com/

Cookstreet

We had a great class at Cookstreet the other night. We demoed everything from a A-1 sphere to the coconut air freshener. I have learned that it is very hard to pull off a class when I am not here at the hotel. The amount of equipment and prep I need to take is insane. Thanks to my wife for coming and assisting me again.

Channel 2

http://www.2thedeuce.com/news/daybreak/

The Secret Session to Change "Molecular Gastronomy"

I just received an email from a chef friend in Spain. He told me of a secret session in Costa Brava with some of the most influential people in the molecular movement. The premise of the meeting is to find another term besides molecular gastronomy to describe the movement of this radical cuisine. The argument is that we need to change the term or it will destroy movement. The consensus seems to be leaning towards the word ORGASMIC, an acronym for ORganoleptics, Gastronomy, Art, & Science Meet Cuisine. A final vote is scheduled for tomorrow morning with a press conference to follow. They will announce the final name by creating giant edible alphabet letters that will be suspended by hot air balloons. As they move across the country side in Spain, they will drop to form the new term for "Molecular Gastronomy" After the letters have been used, they will go to feed some lucky school children in Spain.

Going Nuts

I am a little pissed off today. I woke up this morning to hear of another recall, this time its pistachios. What is going on in these plants. At our hotel we have 2 kinds of health inspections, one is done on the state level that happens a few times a year. The other inspection is done by a company that our corporate office hires to come in. This inspection is like the states inspection on steroids. The inspector is ruthless, which he should be as he goes through our property. Even if my temperatures are off by 2 degrees, it is a violation. My question to the health department is, how are we suppose to protect our customers when the raw ingredients are contaminated? Are these products being tested before they leave the factory. If someone knowingly distributes unsafe product, they should be jailed. Its murder playing with people's lives like this.