Re-Published in “The Cook’s Cook” Online Magazine!

Food Mingle Blog original article has been re-published in ‘The Cook’s Cook’ Online Magazine!

I am excited to share with you that my original piece titled, “My Food Safety Obsession” has been re-published in the online magazine titled, The Cook’s Cook.  Featured in The Opinionated Cook section, and originally published in April, 2015, the full-page piece tells about my interest (obsession?) with food safety.

The full text of my article is posted below, or you can read it here.

cooks cook

My Food Safety Obsession, by Nancy J. Santacesaria


About “The Cook’s Cook”

Denise Landis is the founder and publisher The Cook’s Cook, a free, full length, digital magazine. You can find it at They describe themselves as a “community of cooks, food writers and recipe testers.”

I am delighted that they have chosen to republish my article! I hope that you enjoy reading it as much as I enjoyed writing it!



8 thoughts on “Re-Published in “The Cook’s Cook” Online Magazine!

  1. unionplacecoffee October 30, 2017 / 7:08 pm

    Congrats! Nice press and outstanding article. Best Regards,

    Laurie DiProspero Union Place Coffee Roasters 900 Jefferson Rd. Suite 1504 Rochester, NY 14623 (585) 784-0404


    Liked by 1 person

  2. Regional Claim Services, Inc. October 30, 2017 / 6:30 pm

    Very nice

    Sent from my iPhone


    Liked by 1 person

  3. JoAnn Dutton October 30, 2017 / 5:23 pm

    Hey Nancy! My husband got an Elk this year (first one) and I don’t know how to cook it. Any suggestions? Hope all is well with you all. Love from Cousin JoAnn in Arizona


    • Nancy at Food Mingle Blog October 30, 2017 / 5:52 pm

      Hi JoAnn – Great to hear from you and congratulations on the elk – that’s great! I did a little research and found that elk meat is much more lean than beef or chicken, so it’s susceptible to over-cooking and drying out. The articles I read recommend cooking it either low and slow (i.e.: stewing, braising or slow cooker) or hot and fast (high temp oven or grilling) for the more tender cuts. Roasts and steaks will taste best cooked to medium-rare or medium. Marinades and sauces (i.e.: blueberry sauce) may help remove the gamey flavor – check the web to find one you like.
      Here’s a great article from FoodDude on to get you started:

      Let me know how the recipes turn out! – Love ya! – Nancy


      • JoAnn Dutton October 30, 2017 / 9:50 pm

        Ok thanks! I will check that out. I’m not a big fan of Venison so I hope this Elk meat will be better, and yes, it is very lean, which is not my best kind of meat. I’m a big fan of Rib Eye steaks and they are fatty, but that’s what makes them taste soooo good. However, we have a lot of Elk meat now in our freezer and I would like to put it to good use. I like the idea of making a stew with veggies. I will check out the the website you suggested and thanks again for taking the time to do a little investigating. . love to all, JoAnn

        Liked by 1 person

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