BS: Poisoned pancakes?

Subject: RE: BS: Poisoned pancakes?
From: Q (Frank Staplin)
Date: 20 Dec 07 - 01:15 PM

The Mayo Clinic has a good overview of botulism on its website, including symptoms, causes, treatment and prevention.
botulism

Subject: RE: BS: Poisoned pancakes?
From: JohnInKansas
Date: 20 Dec 07 - 02:55 PM

A somewhat more detailed description of the botulin organism is at:

Clostridiumbotulism.pdf from the WHO.

Botulin toxins would probably be fairly unlikely in stored milled cereal products, since the bacterium requires anaerobic conditions for growth. It does grow in soil and is sometimes found - as pointed out by the Mayo brief - in honey and corn syrup. Since it's actually fairly common in the environment, it could grow enough to produce harmful concentrations of the toxin in flour or other cereal products stored in sealed airtight containers, or in storage where bulk quantities are sufficient to contain air-deprived areas. Simple oxidation of the "flour" could provide sufficient reduction in air exposure for growth, if there's no "stirring" to re-aerate regularly.

Because of the need for relatively anaerobic conditions, botulin producing bacteria frequently thrive, as in the soil, in the presence of other decay processes that "suck up the air."

Since the bacteria (there appear to be several that produce the toxin) do not generally grow in acid-rich materials, the baking pre-mixes could have some enhanced likelihood of supporting growth. Most such mixes contain fairly liberal amounts of "baking powder" of one kind or another, most of which have a fair amount of simple Sodium Bicarbonate, which IIRC buffers at a slightly alkaline pH.

The WHO .pdf indicates a requirement for 250F (121C) for 30 minutes for safely killing the botulin producing bacteria for canning. That temperature of course requires a pressure cooker - at least, and while that may kill the bacteria it's unclear whether even that will "detoxify" any toxins they've already produced in food that's "slightly spoiled."

John

Subject: RE: BS: Poisoned pancakes?
From: Liz the Squeak
Date: 20 Dec 07 - 04:09 PM

For the Terminally Confused - the WHO = the World Health Organisation and not a rock group from the '60s.

That'd be me then....


LTS

Subject: RE: BS: Poisoned pancakes?
From: Bert
Date: 20 Dec 07 - 06:23 PM

I'm with Squeaks and Garg on this one. Make your own.


A basic batter for English pancakes, crepes and Yorkshire pud, use
Flour
eggs - For Yorkshire pud at high altitudes add more eggs
salt
milk
water
you can add some cooking oil or melted butter to the batter to stop them sticking to the pan, but don't stir it in too much, you want to be able to see it swirling in the batter.

for American pancakes or waffles Add
baking soda
cream of tartar (or use buttermilk instead of milk)

and if you like add

vanilla
sugar

Subject: RE: BS: Poisoned pancakes?
From: Deckman
Date: 20 Dec 07 - 06:37 PM

I know that by suggesting all these neat and safe recipes, we will avoid the dreaded pancake poison. But think it through folks ... if we don't occasionally end up in the hospital, how are we ever going to meet new people? Bob

Subject: RE: BS: Poisoned pancakes?
From: Sorcha
Date: 20 Dec 07 - 06:38 PM

Look, OK...I usually DO make from scratch, but I use a blender to put more AIR in them....fluffier!

It's not easy to use an electric blender when camping...so, I get the MIX stuff. NO, it's NOT as good as My Own Homemade, but it works in a pinch.

All you people who are 'dissing' Krusteze and other mixes can just.....erm...uh...oh gee whiz.


Hey, Sorch, lighten up, it's the Holidays.

Yes ma'm.

Subject: RE: BS: Poisoned pancakes?
From: Q (Frank Staplin)
Date: 20 Dec 07 - 08:40 PM

Hey, what about a pancake smothered in apples n' cinnamon-sugar glaze, made at an "Original Pancake House"? Forget all this mix it yourself and package mix stuff.

Unless the pancake café near you is like this one in London:
typical English caf

Subject: RE: BS: Poisoned pancakes?
From: Stilly River Sage
Date: 20 Dec 07 - 08:42 PM

Sometimes when it's cold out and we just don't feel like anything else, I'll pull out some bacon and cook up some fresh pancakes for dinner. Breakfast for dinner is comfort food at it's best!

SRS

Subject: RE: BS: Poisoned pancakes?
From: Q (Frank Staplin)
Date: 20 Dec 07 - 09:38 PM

Yep, we like waffles, pancakes or French Toast with ham or back bacon for dinner, too. More often than for breakfast which usually is OJ and oatmeal.

Subject: RE: BS: Poisoned pancakes?
From: GUEST,Peg_Leg Pierce Christmas Pirate
Date: 20 Dec 07 - 09:59 PM

It's the MOLD. We get this a lot on the ship. Prepared Pancake mizes that come in a box as opposed to a sealed polybag can grow mold. The usually culprit is often listed as Aunt Jemima's. The reaction is to the mold or the waste product from the mold and not from any "chemicals" in the mix. The mixes were fine to begin with but get contamined with mold spores once opened or stored in somebody's house or some pirates galley cupboard.

Moral of the story - toss all bakery mixes more than 6 months old or at least buy the kind in the poly bags and then once opened - toss if not used up after 6 months from date of purchase

Subject: RE: BS: Poisoned pancakes?
From: Q (Frank Staplin)
Date: 20 Dec 07 - 10:08 PM

Mold? That reminds me of a joke.

Mamma mole, papa mole and baby mole lived in a hole outside of a farm house. Papa mole stuck his head out of the hole and said, "Mmmmm, I smell sausage." Mama mole reached her head out of the hole and said, "Mmmm, I smell pancakes." Baby mole tried to stick his head outside the hole, but couldn't because of the two larger moles. Baby mole said, "The only thing I can smell is molasses."

Subject: RE: BS: Poisoned pancakes?
From: Sorcha
Date: 20 Dec 07 - 10:47 PM

Or just keep it in the FREEZER below 0 F!!!

Subject: RE: BS: Poisoned pancakes?
From: GUEST,Slag
Date: 21 Dec 07 - 12:59 PM

SRS, You beat me to it! No excuse for buying boxed mix! Ugh! You can also use virtually the same formula for great onion rings! Back off on the sugar and way back on the baking powder and make it just a little thinner with extra milk. Add bread crumbs if you want it to have a breaded texture. Try it, you'll like it!

Subject: RE: BS: Poisoned pancakes?
From: Stilly River Sage
Date: 21 Dec 07 - 10:27 PM

That's a switch! Here I am visualizing a plate of onion rings and bacon in a puddle of maple syrup. LOL!

Subject: RE: BS: Poisoned pancakes?
From: Sorcha
Date: 21 Dec 07 - 10:29 PM

Food--a platform for maple syrup.

Subject: RE: BS: Poisoned pancakes?
From: Don Firth
Date: 21 Dec 07 - 10:42 PM

That's my philosopy!

Don Firth

Subject: RE: BS: Poisoned pancakes?
From: Don Firth
Date: 21 Dec 07 - 10:45 PM

Hmm. Interesting typo I just came out with. Perhaps that should read "philo-soppy."

Don Firth

Subject: RE: BS: Poisoned pancakes?
From: Q (Frank Staplin)
Date: 21 Dec 07 - 11:01 PM

The Spanish spelling is simpler: filosofía.

Subject: RE: BS: Poisoned pancakes?
From: GUEST,Slag
Date: 22 Dec 07 - 12:00 AM

Sop those floppy soppy panckies fulla maple surple and supple up those tummy mubbles!

Subject: RE: BS: Poisoned pancakes?
From: Don Firth
Date: 22 Dec 07 - 08:49 PM

. . . and then slurp up what's left on the plate.

The principle I live by. . . .

Don Firth