This is really tragic! I can't imagine how you are coping with these developements
here in the US:
Veal: in the past there were outcries of cruelty but they seem to have died down. Veal still sells pretty well..but I think it is still taboo to a select few.
Beef: We watch you guys with concern....but we still want our beef.
Pork...as long as it is cooked well we generally aren't concerned. It is now said that pork is safe (from trichanosis) But most people still want the pork well done.
Here is the BIG prob...esp. for us pastry chefs...EGGS
There is NO substitute (that I know of) for raw eggs. Whites: You can make meringues Italian style and they are safe. But yolks: for most things there is no substitute...we just cant do the same things that we once did.
Does anyone know...Is there ANY hope of salmanilla free eggs someday?
BTW.. I do my chocolate mousse with yolks whipped over a double boiler and just make sure they get up to temp. As well as after the chocolate is added you can still warm them.
+sigh....
any other suggestions?
eeyore