3 Ingredients That Are a Waste of Time, Money, and Taste Buds!
THE CHALLENGES OF PROVING A COVID-19 PERSONAL INJURY CASE
There have been almost 2 million total positive COVID-19 cases reported in Florida alone. Though some who’ve contracted the virus experienced no symptoms, others had to deal with serious symptoms, hospitalization, and long recovery times. This has led many to wonder if it’s possible to sue someone for infecting them with COVID-19. The short answer is that it is possible to have a successful case, but there are a few challenges. Proving Negligence To prove negligence in a personal injury case, you must establish that the defendant owes you a duty of care (to not expose you to harm) and that they breached that duty. When it comes to COVID-19, individuals who’ve tested positive for the illness have a duty to wear a mask, social distance, and self-isolate as instructed by health professionals. To establish negligence, you must be able to prove, for instance, that they were instructed to self-isolate but failed to do so.
There are several foods in just about every supermarket that aren’t what they seem. These are foods that may appear perfectly fine at a glance, but they are actually a waste of time, money, and pantry space. Here are three of those foods and their better alternatives! Beef Broth When you buy beef broth, you buy it with the expectation that it is, in fact, beef-based. However, many products that call themselves “beef broth” are actually yeast -based. All of their flavor comes from yeast and various spices, not beef, thanks to lax U.S. Department of Agriculture (USDA) regulations on beef broth. The product may have just enough actual beef broth for it to be on the ingredient list and label. The next time you need beef broth for a recipe, replace it with the same amount of chicken or vegetable broth, both of which have more stringent USDA regulations.
Cooking Wine This is one of the biggest scams in the culinary world. First, most products called “cooking wine” on their
Mexican Corn Salad
label are low-quality wines. Second, many
manufacturers add salt to cooking wine. If you encounter a recipe that calls for cooking wine, in general, stick to regular wine that you would serve on its own. Use
white wine for lighter-in-color dishes, such as risotto, and red wine for dark, richer dishes, including sauces and gravies.
Ground Black Pepper Many spices can actually fall under this category, but ground black pepper tends to be the most popular — and the most problematic. When spices, like pepper, are ground, they come into contact with air and begin to oxidize and lose flavor. Ground spices stored in sealed containers in a cool, dry place will lose flavor slowly, but ground pepper tends to be left out, which means it loses flavor faster. Instead, invest in a pepper mill and fill it with whole peppercorns. The flavor difference in your dishes will be noticeable!
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