Sent! A link has been sent to your friend’s email address. Join the Nation’s Conversation To find out more about Facebook commenting please read the Conversation Guidelines and FAQs Celebrity Summit passengers sick with stomach bug Fran Golden, Special for USA TODAY 12:59 p.m. EDT October 2, 2013 Celebrity Cruises’ Celebrity Summit. SHARE 9 CONNECT 34 TWEET COMMENTEMAILMORE More than 300 passengers and crew on the Celebrity Summit have been hit with a stomach bug identified as norovirus, according to the Centers for Disease Control and Prevention. The ship is on a two-week Canada/New England sailing, which embarked from Bayonne, N.J., on Sept. 21 and is due to return there on Saturday. In response to the outbreak which the CDC said affected 14.5% of passengers and 1.5% of crew onboard a beefed up cleaning and disinfection plan has been put in place on the ship. The CDC is also working with the cruise line on how to deal with “active cases” and cleansing procedures for when the ship returns to Bayonne. Through its Vessel Sanitation Program, the CDC said it would send an epidemiologist and an environmental health officer to meet the ship and do a health assessment, as well as to monitor sanitation procedures. The predominant symptoms of the gastrointestinal illness are vomiting and diarrhea. “Those affected by the short-lived illness have responded well to over-the-counter medication being administered onboard the ship,” said Celebrity Cruises spokeswoman Cynthia Martinez. “At Celebrity Cruises we have high health standards for all our guests and crew.
Celebrity chef Cat Cora debunks common olive oil myths
Yet, despite these facts, there remains a lot of confusion about what Greek poet Homer called “liquid gold.” Its not surprising considering its many labels: cold pressed, extra-light, pure. What do they mean and which is better? “Iron Chef” and Food Network starCat Cora stopped by FoxNews.com Live studios to help break it all down. Cora, who is of Greek-American heritage, knows a thing or two about olive oil. Shes partnered with the Mediterranean cuisine company Gaea, to develop Cat Coras Kitchen by Gaea — a range of olive oils, tapenades, cooking sauces and vinegars. Here are six truths about olive oil that will hopefully add clarity to your next bottle you purchase. TRUE OR FALSE? Olive oil isn’t good for frying food False: It does have a high smoking point, meaning it can go up to 500 degrees Fahrenheit. The reason why a lot of people do not fry, deep fry, with olive oil is because its expensive. TRUE OR FALSE? Oil that isn’t first cold-pressed is just the leftover oil True: The first press is the cold press, meaning its without heat or chemicals, and its extra virgin meaning, it is the premium olive oil that you want to buy. Anything else is a pure olive oil or its a leftover olive oil.” TRUE OR FALSE? Cooking olive oil destroys its health benefits True: It does destroy some of the health benefits. It definitely does because of the heat … but what we do in the Mediterranean is we will cook with a little bit of olive oil and then well actually add a drizzle of fresh olive oil on top … to keep those benefits. TRUE OR FALSE? You should store olive oil in the refrigerator False: Unless you live in an extremely humid, hot place you might want to do that, but other than that in a cool dark place, just like you would with wine. TRUE OR FALSE?
Celebrity chefs serve up fancy fast foods using McDonald’s ingredients
It is what they offer every celebrity, not a million dollars. Another adult entertainment industry insider backed up Blatts claims. In reality she (Abraham) got $10,000 upfront and 30 percent of sales, minus the cost of production,” the source said. The entire celebrity sex video genre is a lot of unsubstantiated marketing with very little truth behind it. Its all publicity. Its all hype. (FOX411 reached out to Abraham, who had no comment.) Indeed in the era of free Internet porn and the decline of the DVD, porn insiders say celebs are making less and less for having sex on camera. Paris and Kim made millions, but thats because it was a different time, Blatt said. People were buying DVDs then. Our sources say Paris Hilton made over $13 million for her tape, released in 2004, while Kim Kardashian made over $8 million for her 2007 sex tape with hip hop singer Ray J. President of Vivid Entertainment Steven Hirsch would not talk numbers, but said: “I think after doing these deals for so many years I know how to properly structure them.We aim for fair deals for all involved and if they weren’t profitable, we wouldn’t be in business for almost 30 years.I’m happy with our track record.” Jasmine Waltz, a sometime actress and model most famous for dating celebrities like David Arquette and Ryan Seacrest, released her sex tape, “Real Jasmine,” for Exquisite in 2011. She told us anyone looking to parlay her 15 minutes of fame into a big sex tape payday better watch out. Vivid told me they would give $125,000 and 25 percent of the back end, all the sales that are made.Basically, youll never see the back end after advertisement. You wont get the money. Its a very untrustworthy business, she said. Lawrence Fishburnes daughter got burned really, really bad.She got $60,000 dollars and never saw another penny. Our industry insider confirmed Waltzs story, adding: Montana Fishburnes tape sold pretty well. That was a completely different time.It was $60,000 up front, but she didnt get 70 percent of the tape sales. Fishburne, the daughter of actor Lawrence Fishburne, who at 18 years old made her own porno and had Vivid distribute it in 2010, advises young women to think twice before having sex on camera for money.
By Jeanette Settembre / NEW YORK DAILY NEWS Monday, September 30, 2013, 3:33 PM Comment Mark Von Holden Chef Dale Talde’s Kung Pao Chicken made with McDonald’s Chicken McNuggets, sweet and sour sauce, rice wine vinegar, peanuts and iceberg lettuce. Related Stories Who gives a hoot about pretty girls as waitresses?Its no reason to block Hooters from Brooklyn Leave it to celebrity chefs to make McDonalds fast food fancy. To counter negative attitudes toward its food, McDonalds held a chef event dinner at Three Sixty restaurant in Tribeca on Thursday night featuring dishes made by nationally recognized chefs using basic McDonalds ingredients elevating the drive-thru experience to fine dining. Mark Von Holden Photography Chef James Tahhan, cooking show star on Telemundo, prepares his Tortilla Esponola with an apple and cucumber chipotle salad made with McDonalds chipotle barbecue and honey mustard sauces I just want people to think differently about our ingredients, McDonalds Executive Chef Dan Coudreaut told the Daily News. People see ingredients like a perfectly round egg on an Egg McMuffin and they think its not a real egg, but theyre fresh cracked eggs every day. I cant change what people believe. Just get to know us a little bit better. RELATED: MCDONALD’S TO OFFER FRUIT, SALAD AS SIDES Mark Von Holden Photography Chefs Aaron McCargo Jr., Jessica Foust, Dale Talde and James Tahhan pose with their fancy fast food at the McDonalds celebrity chef-dinner at Three Sixty restaurant in Tribeca on Thursday. Attendees, a mix of media and franchisees sipped mojitos made from McDonalds Mango Pineapple Smoothie base by the chains dietitian, Jessica Foust, and used forks and knives to cut into chicken nuggets and fries. The multicourse menu featured ingredients like McDonalds crispy chicken, sweet and sour sauce, chipotle barbecue sauce, hash browns, cheddar jack cheese and espresso. Mark Von Holden Photography McDonalds corporate chef and dietitian Jessica Foust served up a slow-cooked beef with blueberry pomegranate sauce and french fry gnocchi. Among the entrees was a Kung Pao Chicken appetizer made by Chef Dale Talde, a former Top Chef contender and owner of Talde in Park Slope, that uses Chicken McNuggets sweet and sour sauce served in a bed of iceberg lettuce. RELATED: MAN ORDERS MCEVERYTHING SANDWICH IN MCDONALD’S Next, Telemundo cooking show star Chef James Tahhan prepared a tortilla espanola with garlic aioli served with a zesty apple and cucumber salad, which was followed by a bold barbecue chicken dish by Chef Aaron McCargo Jr., season four winner of The Next Food Network Star, who used crispy chicken doused in chipotle barbecue sauce, applwood smoked bacon and cheddar jack cheese served over a crispy hash brown. But the most elaborate dish was Fousts slow-roasted beef with blueberry pomegranate sauce and gnocchi fries cooked down and stuffed with eggs and flour.