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April 21, 2002 - July 24, 2002
Tips when cooking beans (KitchenTips)Posted 24 July, 2002 by PAF-News Submitted by: John T. Moore
When cooking beans,any additional ingredients, such as acidic substances, such as lemon juice, vinegar, tomatoes, ketchup or wine, should be added at the end of the cooking time, since acid makes the beans firm.
You could add a packet of seasoning after the beans are tender, as adding it too soon can inhibit the cooking process.
 
Salad Dressing With Colour and Vitamins for Kids (FoodNews)Posted 24 July, 2002 by PAF-News Naturally Fresh ® Salad Dressings with Vitamins in Purple and Orange Ranch
July12, 2002 – (Atlanta, GA) –Kids will be topping salads with vitamin-packed Purple and Orange Ranch Dressings.
Purple Pizzazz and Outrageous Orange Naturally Fresh ® Kids’ Ranch will be introduced to retailers this month. Eastern Foods Inc., manufacturer of Naturally Fresh ®, will place the colorful dressings in retail outlets across the nation this summer.
The new dressings will include vitamins, A, B, C, D and E.
“ Our goal is to have a product that offers kid-appeal, reaches mothers looking for products with health benefits and provide our customers a chance to increase total produce purchases,” said Mike White, Vice President, Sales and Marketing. “Naturally Fresh ® Kids’ Ranch in Purple Pizzazz and Outrageous Orange will be a great snacking item complementing carrot and celery sticks and will bring fun to healthier eating,” White said.
Despite recent concerns with the overall economy, the kids food market continues to grow. According to Steve Dwyer, writing in a Prepared Foods article, kids between ages six and 12 spend close to $14 billion a year on food and beverages.1 Much of the phenomenal growth is attributed to kids influence in purchasing decisions. A recent study examining purchasing habits suggests that 38% of kids influence grocery decisions.2 William Roberts, Jr., Associate Editor for Prepared Foods, further states, “Kids, convenience, healthiness—all have been guiding forces in the development of new food and beverage products over the past year."3
In addition to providing kids with vitamins in a salad dressing without artificial preservatives, it is anticipated that the colorful and unique kids’ salad dressings will drive fresh vegetable consumption among kids as well as healthy snacking between meals. Increases in produce consumption will allow kids to benefit from additional vitamins and nutrients necessary for proper growth.
“Kids will be able not only to enjoy Naturally Fresh ® Kids’ Ranch Salad Dressings, but fresh and healthy vegetables to help create a well-balanced diet,” added White.
As one of the nation’s leading producers of refrigerated salad dressings, Eastern Foods also sells and distributes Jackaroo ® Meat Sauces, Sugar Free Maple Mountain ® Syrup and Naturally Fresh ® Spring Water. The Atlanta-based company, in business since 1966 years, operates 24 branch distribution centers from coast to coast. Since December, Eastern Foods opened branch facilities in Columbia, SC, Kansas City, MO and Jacksonville, FL.
1 Prepared Foods – May 2000
2 What’s in Store 2002 - International Dairy Deli Bakery Association
3 Prepared Foods - November 2001
Submitted by Eastern Foods via email
Beware of the BBQ (HealthyLiving)Posted 19 July, 2002 by PAF-News Most of us love BBQ'ed food. It is also fun to have your friends round for a relaxed BBQ dinner. But barbecueing can pose a risk to your health.
According to a study of the The American Institute for Cancer Research, eating grilled/barbecued meat, poultry or seafood exposes us to carcinogens called heterocyclic amines (HCAs). These substances form on foods as they cook on the BBQ or under the high heat of the grill, whether or not char is formed. And when fat drips onto the heat source, it creates flare-ups and smoke that then deposits on the food another group of carcinogens, called polycyclic aromatic hydrocarbons (PAHs).
A simple way to avoid these carcinogens and still enjoy grilled meats is to put them under wraps. Placing poultry, fish, or meats into foil packets before putting them on the BBQ avoids the problem. In addition, the food gets the flavourful aura of grilling, especially if you leave the top loosely sealed, but it won't char the food.
The Food & Wine Show in Milton Keynes 16-18th August 2002 (FoodNews)Posted 15 July, 2002 by PAF-News 16-18 August 2002 in Middleton Hall
thecentre:mk sees the welcome return of its Food Show, which has now been further enhanced with the addition of Wines from around the world. This is the third consecutive year that the event has been organised, and has seen exhibitors from across the UK participating.
Those who have exhibited range from M&S, Warburtons, Tupperware, The Professional Cookware Company, Herbalife, Sainsbury’s to Country Dips, La Petit France, Olive Branch to mention a few.
thecentre:mk is the busiest shopping centre in the UK and is host to Middleton Hall, a unique 20,000 sq. ft undercover area right at the heart of the centre. On average, around 600,000 people visit thecentre:mk in a single week, providing a potential captive audience of nearly 250,000 people over the three-day Food & Wine Show.
Book your space before 1 July 2002 and take advantage of the 10% discount.
To find out more about this show contact:
Clare McCann,
Events Co-ordinator
thecentre:mk Management Suite
24 Silbury Arcade Central
Milton Keynes MK9 3ES
tel: 01908 398120 fax: 01908 604306
Click here to email
Interesting and fun uses of potatoes (FoodArticles)Posted 9 July, 2002 by PAF-News The Incas used to use potatoes for healing:
- Raw slices placed on broken bones to promote healing.
- Carried to prevent rheumatism
- Eaten with other foods to prevent indigestion.
Various folk remedies use potatoes to:
- Treat facial blemishes by washing you face daily with cool potato juice.
- Treat frostbite or sunburn by applying raw grated potato or potato juice to the affected area.
- Help a toothache by carrying a potato in your pocket.
- Ease a sore throat by putting a slice of baked potato in a stocking and tying it around your throat.
- Ease aches and pains by rubbing the affected area with the water potatoes have been boiled in.
Some of the most famous potato dishes we enjoy today were created by mistake Collinet, chef for French King Louis Phillipe (reign 1830-1848) unintentionally created soufflés (or puffed) potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the chef's surprise and the king's delight, the potatoes puffed up like little balloons.
In 1853 railroad magnate Commodore Cornelius Vanderbilt complained that his potatoes were cut too thick and sent them back to the kitchen at a fashionable resort in Saratoga Springs, NY. To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone's surprise, Vanderbilt loved his "Saratoga Crunch Chips," and potato chips have been popular ever since.
Source: Potatohelp.com
Tofu - Like it or not, it is full of goodness (HealthyLiving)Posted 9 July, 2002 by PAF-News Many people cringe just by the thought of it, but one who is aiming for a healthy diet should consider tofu objectively. Because it has all the benefits of yogurt, without the lactose, and is as versatile as eggs or flour.
Tofu is a solid form of bean curd.
It is tasteless and a bit formless by itself, but it is considered the chameleon of the health food world.
It can be grilled into a serviceable hamburger alternative, or whipped into a natural cream substitute.
Tofu absorbs the taste of whatever food is cooked together with, so the possibilities are endless.
If you want to experience tofu as painlessly as possible, when you next go to a good Chinese restaurant you could try a stir-fry which contains tofu. When stir-fried with other foods and seasoned well, you may think tofu looks and tastes like a good fried egg. If you like it, you can then try it in another dish.
Benefits of fiber in your diet and where to get it from (HealthyLiving)Posted 5 July, 2002 by PAF-News If you just love baked beans on toast, here is a good excuse to eat them as often as you like, especially if the toast is whole-wheat: fiber.
Fiber is the magic ingredient which helps maintains your digestive system in perfect shape. Healthy digestion contributes to lower weight and increased health, it also means less risk of getting many of our modern diseases such as bowel cancer, diverticular disease and even diabetes.
Fiber is indigestible and does not contain nutriens as such. But fiber is hightly recommended for its ability to move through the digestive tract faster preventing foods from putrefying in the digestive tract which then contributes to many modern diseases.
This means - the food gets digested sooner, and the indigestible bits, including the fiber, are moved out faster.
In addition, fiber is known to absorb water to become lighter, bulkier and easier to move along. This is why it helps prevent constipation. Also, when it absorbs water in the stomach, it gives that feeling of feeling full and therefore lessening the amount of food, which is consumed.
The recommended daily fiber intake is about 35 grams a day. In reality, a normal western diet usually supplies only 12 grams or less. Foods that look fibrous, like celery and lettuce, are not the answer. Fiber comes in some surprising forms.
So, which foods are fiber-rich?
A/ a breakfast or supper of baked beans on toast will give you nearly 10 grams of fiber by itself. Dried beans, peas, lentils and garbanzos are all excellent sources of fiber.
B/ whole-wheat bread has more fiber than white: nearly 3 grams per slice compared with 0.6 gram for white.
Which means that half a cup of baked beans on a slice of whole-wheat toast will supply one third of the fiber needed in a day!
If you don't like baked beans, there are many other foods to choose from:
- Half a cup of All-Bran will contains about 10 grams of fiber.
- One cup of cooked oatmeal contains about 4.
- An apple contains about 4 grams.
- A cup of dried prunes (soked in water) has over 11 grams.
- Just three fresh carrots a day will give you 6 grams of fiber.
- Cabbage and green vegetable salad is also a rich source of fiber.
But keep in mind that it isn't advisable to increase the fiber in your diet in one go. This could make you feel very uncomfortable. It is best to add fiber into your meals gradually, to give your body time to adjust to this new, healthier way of eating.
And don't forget to drink plenty of water throughout the day, so that the fiber you eat can swell to be as light as possible.
Why are sardines so popular? (FoodArticles)Posted 5 July, 2002 by PAF-News Did you know that sardines are some of the most valued fish around the world?
The fact itself is surprising judging by the size of the fish and how many of them there are in the sea, but it's true nonetheless.
Sardines live together in large schools in temperate marine areas. They are known for living in schools numbering in the thousands. mostly in areas like the European, Australian, South African, Californian, and Chilean coasts. Sardines will only grow to about six or eight inches in length.
Why are they so popular?
Sardines are known as a delicacy to many worldwide. Because they are so desired in many parts of the world, sardines are netted thousands of them at a time. They are then cleaned up and shipped worldwide.
Sardines, especially when canned, are an extremely good source of Calcium.
Sardines are also desired as sources of food for other animals. Sardines are fed to dolphins, sharks, and other large fish that are held in captivity.
Sardines are also known as a source of oil extracted from their greasy body and as a ground fertilizer.
The main fact is that sardines are some of the few fish that have so many uses, which explains their high desirebility.
Chocolate Bar Opening in New York (FoodNews)Posted 15 May, 2002 by PAF-News Courtesy of Chocolate Bar
NEW YORK - Workhouse Publicity is proud to announce the Grand Opening of Chocolate Bar at 48 Eighth Avenue between Horatio and Jane Streets to debut Wednesday, May 15th, 2002.
A candy store for grown-ups, Chocolate Bar offers cosmopolitan luxury through old-fashioned collections and unique inspirations. Incorporating style, comfort and classic New York treats, Chocolate Bar features sweets by New York's Jacques Torres, Sweet Bliss, Garrison Confections and Lunch Box along with a signature line of nostalgia-influenced chocolate bars.
The boutique's dazzling menu includes authentic New York Egg Creams, coffee by illy Caffe, fine teas by Serendipitea, 4 kinds of iced and hot chocolates and pastries by the City's best bakers. Decadent confections are available for everything from Corporate gifts to personalized wedding and party favors.
Created, designed and operated by Matt Lewis (Deutsch Advertising) and Alison Nelson (CEO, Four Little Sisters), the official unveiling takes place on Wednesday, May 15th culminates in an exclusive launch event at SPA located at 76 East 13h Street with sponsored provided by illy Caffe of North America, Niebaum-Coppola Estate Winery, Mac Cosmetics, FIJI Natural Artesian Water, Vermeer Dutch Chocolate Cream Liqueur, Atlantic Records and Chocolatier Magazine.
Chocolate Bar web site to launch on May 17th, 2002 please visit www.chocolatebarnyc.com
Asparagus - Choosing, Storage and Cooking Tips (FoodArticles)Posted 21 April, 2002 by PAF-News Buying Asparagus:
Green asparagus is the most common variety compared with the costly, imported white and the newly-developed red varieties. When buying asparagus, make sure they have firm, unblemished stalks with tightly closed tips. Stalk thickness is a matter of preference - thin stalks have a grassy, young taste and the thick - a bit more succulent.
Asparagus are available from March through June, although imported asparagus may be found all year round.
Storage:
To store asparagus - refrigerate, upright, in a container of water. If space is a problem, wrap bottom of stalks in a damp paper towel and seal in a plastic bag in the refrigerator up to four days.
Quantity and Nutrition:
1 pound is about 15 stalks
1 pound, trimmed and peeled equals 3 cups
1 serving is 1/2 pound
Asparagus are rich in vitamin A and C.
1 cup has 35 calories.
Cooking Tips:
When cooking, please note that asparagus stalks have an outer fibrous membrane that should be removed with a vegetable peeler before cooking. Snap off tough ends of stalks before cooking.
Cook in salted boiling water for three to four minutes or steam for five to six minutes.
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