Coronavirus: Over 600 People Test Positive At German Slaughterhouse
The title of this post, is the same as that of this article on DW News.
This is the introductory paragraph.
Yet another German slaughterhouse has registered a massive outbreak of the coronavirus. Roughly two-thirds of the test results so far have come back positive.
Does the author think this is a recurring problem?
There is a sub-heading in the article of By No Means An Isolated Case, where this is said.
Germany’s meat processing sector has come under increasing scrutiny during the pandemic, with several plants reporting massive outbreaks. The sector is plagued with poor working conditions, exploitative contracts and usurious rents in mass housing for eastern European workers.
The company is blaming Bulgarian and Romanian workers going home for the long weekend.
The next paragraph, would appear to debunk that theory.
According to the European Center for Disease Prevention and Control, Germany has had far more confirmed cases of coronavirus than either Romania or Bulgaria. In the past 14 days, Germany registered 4,814 new cases, compared to 2,898 in Romania and 915 in Bulgaria.
By comparison, we have had 14,932 lab-confirmed cases in the last fourteen days.
The article says that this slaughterhouse is in Gutersloh and from a picture in the article, the slaughterhouse seems to process pigs.
Out of curiosity, I looked up the Wikipedia entry for Gutersloh.
It looks to be a typical German town of 100,000 people, but it does have one unusual feature according to Wikipedia; ten percent of the population are Arameans.
I have found these facts on Wikipedia.
- The total number of Arameans in Germany is between 100,000 and 120.000. See Arameans
- There has been a long history of Turkish people migrating to Germany. See Turks In Germany
- The number of Turks in Germany is 2,774,000, making them the largest minority. See Demographics of Germany
- Many of the Turks were brought to Germany in the 1970s to do the jobs the Germans didn’t want to do and to solve a labour crisis, after the building of the Berlin Wall. See Turks In Germany
Turks are Muslim and the Germans produce a lot of pork. So do Turks work in German slaughterhouses handling pork and making sausages?
If they don’t, does this explain the large number of Arameans in Gutersloh? Arameans are Christians and unlike Muslims and Jews, eat pork.
Their diet also contains alcohol and appears to be gluten-rich!
I’d love to have German statistics of COVID-19 by ethnicity!
China’s Biggest Worry Is Pork Not Protests
The title of this post, is the same as that of this article in The Times.
In the year of the Pig, apparently swine flu is rampant in China and half the pig population has gone in the last fifteen months.
It’s a thoughtful article by |Edward Lucas.
Over the years crises like this have brought governments down and with the price of pork rising fast China may see some serious unrest.
This situation is one to watch!
Portuguese Pork
This is one of Lindsey Bareham’s recipes that I did last night. It’s here on The Times web site.
I cooked half quantities to give me enough for a good supper.
I started by taking a pork fillet, which Waitrose had cut in half. Each half was about 200 g.
Pork, Cumin And Lemon
I cut it into small pieces and then sprinkled it was half a teaspoon of cumin. I also put some lemon juice over it and mixed it up. I then chopped up a medium onion and softened it in a couple of tablespoons of olive oil, stirring every now and again. It took about ten minutes.
Cooking The Onion
I used my new Le Creuset shallow casserole and after cooking this dish, I wish I’d bought one earlier.
I then put two peeled garlic cloves and a small red chilli without the seeds and filament into my Little Chopper.
Chopping The Garlic And Chilli
This was then added to the casserole.
Onion, Garlic And Chilli
It was cooked for another five minutes, keeping it stirred.
I took a 400 g tin of chickpeas ans trained and rinsed them thoroughly. For this quantity of pork, I would only need half, but there didn’t seem to be any small tins of chickpeas.
I now turned up the heat slightly and added the pork stirring it constantly.
Cooking The Pork
After the pork had cooked, I added the chickpeas, half a chicken stock cube, 120 ml of boiling water and the remains of the cumin and lemon juice from the bowel.
Final Cooking
After simmering for perhaps 5 minutes, it was seasoned well and some finely chopped coriander was stirred in before serving.
Portuguese Pork
It was good and pretty spicy.
Grilled Pork With Asparagus And Shiitake Mushrooms
This recipe was taken from Saturday’s Times and I cooked it for lunch for myself today.
The paper says that for four people you need the following.
4 French trimmed pork cutlets
Knob of unsalted butter
2 crushed cloves of garlic
20 shiitake mushrooms, stalks removed
20 spears of asparagus, cleaned and trimmed
Seasoning
1 hard cheese, I used a French sheep’s one.
Lemon juice and olive oil
I did half quantity and just used pork steaks, as my Waitrose isn’t a posh one, that does French-trimmed pork cutlets. Here’s the pork, mushrooms and asparagus, ready to cook.
Pork, Mushrooms and Asparagus
The asparagus was of course English. I just snapped the ends off.
I cooked the pork in my chargrill pan for a few minutes each side.
Cooking The Pork
After they were cooked I put them in the top oven to keep warm.
I then melted a good knob of butter in my frying pan and when it was very hot, put the garlic and the mushrooms in and cooked them for nearly a minute. I then added the asparagus and gave it another minute.
Cooking The Mushrooms And Asparagus
I then arranged it over the meat, with a few potatoes and scrapings of the cheese and some lemon juice.
Ready to Eat
I did find the two steaks I cooked rather a lot for me, so one will be tomorrow’s lunch. but it was a pleasant change to have the mushrooms and asparagus with pork.
Was My Dinner Last Night What It Said On The Packet?
When I came back from Huddersfield last night, I was a bit peckish.
One of the problems had been that the only gluten-free sandwiches available in the Marks and Spencer in Piccadilly station was cheese and pickle.
Yuck! Only Cheese And Pickle!
I do eat quite a bit of cheese, but I generally only eat ones with the extra mould in them like Rochfort. And for some reason cheese and pickle sandwiches are not of my liking.
I did think about stopping off in Islington at either Carluccio’s or my favourite Indian restaurant, but as it was so cold, I decided to see what I could get in Marks and Spencer’s at the station and then get a bus home immediately. So I bought one of their roast pork dinners for the microwave, as that would mean I’d be able to cook it quickly.
Roast Pork With Cider Sauce
It is a favourite of mine, as I find that the sauce calms my throat well. It’s a bit sticky and I suspect like ginger cake, it absorbs the rhinitis and transfers it to the acids in my stomach.
Can I be sure I was eating pork, without a full DNA test?
It certainly tasted like pork and the meat was light and in slices, so the only other thing it could have been was perhaps a very plump bird.
So I doubt that it was anything but pork and I certainly don’t think it was horse.
But reading the ingredients, were the Apples Bramleys, the Cabbage Savoy or the Oil Rapeseed?
Surprisingly the mashed potato, which I’ll admit was nice contains double cream. The other surprising ingredient was the lemon juice in the roast pork.
It certainly didn’t contain any of the dreaded gluten.
Pork Chops with Cyder Apple Sauce
This yet another of Lindsey Bareham ‘s recipes that I’ve cooked in the past, but in the move the cutting seems to have disappeared. However, I did find it on the web.
The ingredients are as follows and the quantities serve four.
- 4 thick pork loin chops
- 1 tbsp groundnut or sunflower oil for the apple sauce:
- 2 Bramley cooking apples
- 1 medium wine glass of cider
- 25g butter
- 1 tbsp sugar
The method is as follows.
- Heat the oven to 400F/200C/gas mark 6.
- Begin with the apple sauce. Peel, core and quickly chop the apples. Place in a pan with the cider. Cover and boil hard for about 5 minutes until the apple is collapsed. Stir in the butter and sugar to make a fluffy sauce. Keep warm or allow to cool; I like hot chops and cold sauce.
- Prepare the chops by cutting down the rind in 3 or 4 places right to the meat, so that when the chops cook they don’t buckle. Season the chops with sea salt, rubbing salt into the rind. Heat the oil in an ovenproof frying pan and fry the chops for 2 minutes a side.
- Finish the cooking in the hot oven, leaving the chops for 5-10 minutes, depending on thickness, until cooked through and the rind crisp. Transfer to a warm plate and leave to rest for 10 minutes before serving with the apple sauce and mashed or new potatoes.
I’m afraid that I haven’t got an ovenproof frying pan, so I just fried the chops in a little olive oil in my non-stick one.
Pork Chops Braised in Cyder
This is a recipe I’ve cooked many times. Note that I spell the cyder with a y. This is because I use the King of Ciders, Aspall. And they spell it that way.
The original recipe came from recipetips.com.
Applesauce is a traditional accompaniment to pork chops – but try this version which infuses apple flavour into the meat. I’ll agree with that.
The ingredients you’ll need for four are.
- 4 6 oz. pork chops, about 1″ thick
- 1 onion, finely chopped
- 2 cups apple cider – I use Aspalls Cyder
- 2 teaspoons dried sage, crumbled
- 1 tablespoon cooking oil
- salt and freshly ground pepper
I usually do one, so I would use an onion and a cup of cyder. I should say that the recipe doesn’t seem to be too critical as to how much onion, sage and cyder you use. More sauce is probably a good idea.
And this is how you cook it.
- Heat oil in heavy 12″ skillet.
- Lightly salt chops. Grind a generous amount of black pepper over each chop. Press pepper into chop.
- When oil is very hot but not smoking, add chops and brown well on each side, about 2 minutes per side. Remove chops from pan. Add cider, sage and onion. Boil to reduce liquid by about half – about 5 minutes.
- Return chops to pan, reduce heat to maintain a simmer, and cover.
- Cook until chops are desired doneness – make a small cut to check. Center should be very pale pink. (If overcooked, chops will be tough and flavorless.)
- Remove finished chops to a warmed platter. If cider sauce is too thin, quickly boil down to consistency of syrup. Spoon over chops and serve immediately.
It’s good and it’s totally gluten-free.
The Anonymous Widower 