Steaming hot right through is the new piping hot.

Maybe it’s more scientific, in some alternative universe.

Last weekend I had the chance to renew my friendship with Sam from Sydney.

She’s the communications manager for the New South Wales Food Authority (the state where Sydney is located in Australia), She booked an inexpensive room for me and Chapman and his only girlfriend one ANZAC day back in 2002.

What better excuse to air one of the best – and most disturbing – videos by Canada’s Tragically Hip in honor of Canada Day (July 1) than a study of food being violated by temperature in the trunk of your car.

There’s a 10-minute segment of Gordon Ramsey determining food is appropriately cooked by color and fingers (although some of the pieces were so ridiculously raw even I could have fingered the meat and concluded it was raw).

 I like gray food. Sometimes.

Pot roast, gravy, mushy peas, mashed potatoes – it’s comfort food for the Brisbane winter (high 70F, low 48F).

It’s gray. And piping hot.

The American Meat Science Association has announced that Melvin C. Hunt of Kansas State University is the recipient of the 2012 American Meat Science Association R. C. Pollock Award. He will be honored at the AMSA 65th Reciprocal Meat Conference on June 19 in Fargo, N.D.

Do students at the thousands of culinary and catering programs learn any food safety?

Spot the cross-contamination: Emeril on Good Morning America this morning, which is broadcast the next day in Australia at 3:30 a.m.; even used raw sprouts.