Do you know all about Salmon? (FoodArticles)

Posted 15 June, 2001 by PAF-News

Salmon's distinctive color, exceptional flavor, and incredible versatility make it one of our favorite varieties of fish.

This blushing, ocean-dwelling cousin of the trout is available in a huge array of varieties. You can choose from wild or farm-raised, and Pacific or Atlantic salmon. True salmon connoisseurs prefer wild salmon to farm-raised because of its firmer flesh and superior flavor. There will always be fierce debates over whether Pacific or Atlantic salmon is better, but the primary difference between the Pacific and Atlantic varieties is really a matter of lifestyle and biology rather than a matter of flavor: Pacific salmon die soon after spawning, whereas Atlantic salmon can spawn several times in their lives. In most parts of the world, if you see fresh or frozen salmon in the grocery store, it will be Atlantic farm-raised salmon. Farmed salmon accounts for about 70 percent of the worldwide supply of this marvelous pink fish.

The flesh of salmon ranges in color from pale pink to brilliant orangey-red, depending on its species and living environment. It gains its unique color from a pigment called astaxanthin, found in the crustaceans and insects that salmon prefer to eat. Within the salmon family, there are several different species, which range in size from three pounds to over 100, and each has a slightly different flavor and texture.

Handle with Care at Home
Once you get your fish home, before you set down your keys or read the mail or feed the dog, make sure the salmon is wrapped tightly, then nestle it into the coldest part of your refrigerator: preferably, the meat drawer. Do not buy fish any sooner than you absolutely have to. It's preferable to cook it the same day you buy it, but it can be safely stored for about two days. If you know you're not going to use it within two days, freeze it. Frozen fish is never quite as good as fresh fish, but salmon will keep its texture and taste fairly well in the freezer for about five months.

Source: allrecipes.com

The Versatility of Zucchini (FoodArticles)

Posted 14 June, 2001 by PAF-News

What vegetable can you use in salads, casseroles and desserts?

If you answered zucchini, you know what crop is plentiful this time of year. Zucchini seems to be everywhere, in small and large sizes, and its' mild flavor makes it a good ingredient in many dishes.

For salads, mix sliced zucchini with tomatoes, red onions and balsamic vinaigrette or try zucchini mixed with couscous and italian dressing. As a vegetable, you can steam zucchini, kabob it with yellow squash and red peppers or bake it with steamed carrots, low-fat yogurt and seasoned bread crumbs.

One cup of zucchini provides potassium, magnesium, fiber, phosphorous and folate and just nineteen calories. Flavor up your summer meals with the bounteous crop and don't forget to try it in cake or bread.

Food Additives Add Quality to Foods (FoodArticles)

Posted 13 June, 2001 by PAF-News

Food additives are substances added to foods for several different reasons:

- nutritional value;
- freshness and safety;
- food preparation and processing; and
- flavour and appeal.

Today, about 2,800 substances are used as food additives. The most frequently used additives are sugar, salt, and corn syrup. Check the ingredient list on food labels for a list of additives in a particular food.

All additives must be tested first to prove safety and remain subject to testing while on the market. The use of additives allows foods to be processed and packaged for longer use. In addition, additives can help slow the growth of bacteria.

A few additives can cause food intolerance difficulties for some people. MSG, sulfites, and FD&C yellow #5 are three possible triggers. If you experience any intolerances, pay attention to food labels and when dining out--ask questions about preparation to control what additives you consume.

Fat Matters.. But Calories Count (Diets)

Posted 11 June, 2001 by PAF-News

Just because a product is fat free, doesn't mean it is calorie free. In fact, fat free or reduced fat products can have as many, if not more, calories per serving than regular products. So, yes, you need to watch your fat intake. But remember calories do count.

The new National Heart, Lung, and Blood Institute Obesity Guidelines encourage you to read the labels and compare products like these.

1 FIG COOKIE

Fat Free.....................70 Calories
Regular......................50 Calories
1/2 CUP ICE CREAM OR FROZEN YOGURT

Premium Nonfat.......190 Calories
Regular..............180 Calories

2 TBSP PEANUT BUTTER

Reduced Fat...........190 Calories
Regular...............190 Calories

Source: National Institutes of Health

Oat Bran Mania (Diets)

Posted 8 June, 2001 by PAF-News

Do you enjoy oat bran, but wonder if there are any health benefits?

Oat bran, like all other soluble fibers, can help lower cholesterol and is a good way to fill up without eating a lot of fat. But oat bran by itself is not anything magic.

The way soluble fiber helps lower cholesterol is by binding some cholesterol in the gastrointestinal tract and excreting it with other waste products. Oat bran only helps lower cholesterol when the overall eating plan is lower in saturated and total fat.

If you enjoy oat bran cereal or muffins, continue to include them in your eating plan for the variety, vitamins, minerals, and health benefits they provide.

The Evolution of the Burger (FoodArticles)

Posted 6 June, 2001 by PAF-News

We all love burgers (this includes vegetarian varieties), but I am sure not many know about the burger's history. Read more ....

13th Century:
Wild, nomadic horsemen from various tribes of Tartary, invent the century's earliest known precursor of the hamburger. Legend has it that as they pushed their way across Russia and Eastern Europe, it was their custom to place a filet under their saddle for safekeeping. By dinnertime, the steak was tenderized and ready to serve, minced and uncooked.

14th Century Hamburg, Germany:
German merchant sailors crossing the Baltic Sea observe the Latvians, Estonians and Finns eating an early version of steak tartare chopped raw beef. The Germans acquire a taste for it and bring it back to Hamburg. Resourceful German chefs cook the meat lightly with chopped onions. The result...the Hamburg Steak.

19th Century:
The Hamburg Steak is introduced to the United States by German immigrants in the form of broiled chopped steak. Hamburg Steak gradually makes its way onto the menus of American restaurants.

1834:
The first documented American appearance of the Hamburg Steak is on the menu of New York's fabled Delmonico's restaurant.

1885:
According to some sources, Charlie Nagreen of Seymour, Wisconsin invents the American hamburger at the age of 15 when he delivers it from his ox-drawn concession stand at the Outagamie County Fair.

1892:
A German, Frank Menches, introduced the sandwich at his fast food stall at the Summit County Fair in Ohio, when he runs out of bulk pork sausage for his sandwiches and substitutes beef.

1896:
Hamburg Steak makes its first cookbook appearance in Fannie Farmer's Boston Cooking-School Cookbook.

1900:
Another story credits Louis Lassen of New Haven Connecticut, with creating the hamburger steak in 1900 as a means for using the trimmings from the steak sandwich he features at his lunch wagon.

1904:
The hamburger gets its first widespread attention at the 1904 World's Fair in St. Louis, Missouri where it creates a sensation. Several authorities believe the vendor in question was Fletcher Davis, who owned a lunch counter in Athens, Texas. Davis' offspring say he's the king of the burger makers.

1916:
Short-order cook, J. Walter Anderson, later owner and creator of White Castle, creates the first hamburger bun. Prior to 1916, hamburgers were generally served between two slices of bread.

1921:
Hamburger pioneers Walt Anderson and Billy Ingram found their first White Castle in Wichita, Kansas, featuring square, baby burgers sold by the sack. White Castle will later become the world's first hamburger chain.

1924:
California grill chef Lionel Sternberger concocts the first "cheese hamburger" in Pasadena, California at The Rite Spot restaurant.

1930s:
The White Castle chain develops the first pre-frozen patties.

1937:
The double-decker is created by Bob Wian, later owner of Bob's Big Boy, at his first hamburger stand in Glendale, California.

1995:
Today, burgers remain America's favorite food, with 86 percent of the population ordering in the past year.

Source: Hamburger Heaven, Jeffrey Tennyson, Hyperion, 1993; Restaurants & Institutions, Taste of America Survey 1994; and The National Cattlemen's Beef Association.

Cooking Mediterranean (FoodArticles)

Posted 6 June, 2001 by PAF-News

What exactly defines Mediterranean cuisine? The region stretches from Spain to Turkey and its cuisine blends classic European foods like pasta, wine, and sweets with Middle Eastern favorites such as spit-roasted meats, yogurt, and flat breads. Some of the ingredients most commonly associated with the Mediterranean are olives and olive oil, chick peas (garbanzo beans), couscous, oregano, garlic, basil, tomatoes, and a variety of nuts.

Mediterranean cuisine limits the use of meats and eggs, relying instead on low fat products like fruits, vegetables and grains. The foods are also locally grown or gathered, seasonally fresh, and minimally processed, making Mediterranean dishes full of flavor and nutrients.

You probably wonder how can you incorporate the delicious flavors of the Mediterranean into your diet?
One of the easiest and most popular ways is with a Greek salad, which can be quickly assembled with pre-packaged salad greens and bottled Greek dressing. Toss in some black olives, onions, tomatoes, cucumbers and feta cheese and you've got a flavour-packed dish that's good for you too.

Fad Diets (Diets)

Posted 5 June, 2001 by PAF-News

Are you the first to jump on the bandwagon for new diets?
Just like fashion, diets come and go, and you hope to pick the one that lasts. When it comes to diets, there are some easy ways to know the right from the wrong:

* no food or diet provides the magic answer to health or weight loss, it's all about habits
* eliminating food groups or not combining certain foods simply decreases variety and nutrition, not weight
* buying special products, supplements, or formulas will only decrease the weight of your wallet
* if it sounds to good to be true, it probably is

Changing your eating habits is about the foods you choose and the portions you eat. Learning to make these adjustments will help you lose weight and when combined with physical activity, improve your overall health.

Eating on the Run (HealthyLiving)

Posted 5 June, 2001 by PAF-News

Eating on the run requires some planning so that the fast paced, grab it while you can, attitude doesn't sabotage your healthful goals.

Start your day with breakfast. Choose the traditional cereal and milk, or eggs and toast, or something quicker--a sandwich or yogurt and bagel. Starting the day with breakfast will get your energy level up and allow you to give thought to proper meal timing. If you haven't got time to have that most important meal of the day, go for one of those handy Nutri-Grain Kellogg's bars - full of goodness.

When it comes to grabbing on the go for lunch, grab grilled sandwiches on whole grain bread, or a bagel with hummus or peanut butter.

Remember that time between meals should be about three to four hours, so plan rest stops, party breaks or even shopping trips accordingly.

And finally, keep your fluid intake up. When you are on the go dehydration is possible, so consume water-based beverages throughout the day.

Courgettes - in season this month (FoodArticles)

Posted 4 June, 2001 by PAF-News

Courgettes are baby marrows and home-grown are available from June to October. They are usually green but there are yellow varieties. Courgettes need very little preparation or cooking; finger-sized ones are small enough to be left whole and steamed or pan-fried in a little butter.
Eat them raw, whole or halved lengthways, tossed in a little olive oil, lemon juice and sea salt. As courgettes get larger the flavour depletes and they benefit from additional flavours like garlic, basil, parsley, tomatoes and olive oil.
Add courgettes to set omelettes like frittata or to risotto and ratatouille or slice thinly, dip in batter and deep-fry.

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