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October 18, 2001 - November 17, 2001
Oyster Buying and Storing Tips (KitchenTips)Posted 17 November, 2001 by PAF-News Buying Oysters
When buying live oysters, make sure they’re still alive. The shell should either be closed tightly or should close readily after being tapped.
If you open an oyster and the meat is dried out, throw it away.
Don’t buy oysters with broken or damaged shells.
Oyster meats should be plump and have a fresh, mild, saltwater odour.
Oyster meats are usually tan and creamy, but the colour can vary. Green and reddish pigmentation is harmless,the colours disappear during cooking. If the meat has a pink colour, it indicates the presence of yeast. Throw it away.
Fresh shucked oyster meats should be packed in their own juices which should be clear.
Storing Oysters
Store live oysters cupside down (flat side up) to keep them in their own liquor.
Live oysters should be stored between 34 and 40 degrees F. At this temperature, they will stay alive for at least 7 to 10 days after they’re taken out of water.
Live oysters need to breathe. Never store them in airtight bags or containers.
Keep live oysters away from fresh water - it will kill them.
Stored properly, fresh oyster meats will stay in good condition up to two weeks after they’re shucked.
Frozen oysters on the half shell and meats should always be thawed slowly under refrigeration (24 hours is ideal).
Source: Oyster Lover 
Love Potatoes? Get the facts ... (FoodArticles)Posted 13 November, 2001 by PAF-News Selecting potatoes
Potatoes should be fairly clean, firm and smooth with a regular shape so there won't be too much waste in peeling.
Avoid potatoes with wilted, wrinkled skin, soft dark areas, cut surfaces or with a green appearance.
Choose potatoes of uniform size for even cooking.
Storing potatoes
Store potatoes in a cool, dry, dark place that's well ventilated. The ideal temperatures are 45 to 50 degrees F.
At 45 to 50 degrees F potatoes will keep well for several weeks. It is not recommended to store potatoes at temperatures over 50F for more than a week.
Warmer temperatures encourage sprouting and shriveling. (Sprouting potatoes can still be used but there will be some waste. Simply remove sprouts and peel before cooking.)
Avoid prolonged exposure to light which causes potatoes to turn green. This green area should be pared off before the potato is used.
Don't refrigerate potatoes, otherwise they will develop a sweet taste, the result of an accumulation of sugars in the tubers. This increased sugar will cause the potato to darken when cooked.
How much do I need
Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations.
Approximate recommendations:
1 pound fresh potatoes equals:
about 3 medium potatoes
3 cups peeled and sliced
2-1/2 cups peeled and diced
2 cups mashed
2 cups french fries
1 bushel equals 60 pounds and fills 18-22 quarts
2 pounds medium potatoes equals about 6 servings potato salad (1 potato per serving)
Nutrition
Potatoes are a good source of vitamins. A medium-size potato provides 1/3 the vitamin C recommended daily for an average adult. Potatoes also supply thiamin, niacin, iron, carbohydrates and small amounts of vegetable protein.
Potatoes are low in sodium, virtually fat free and easy to digest. They are highly acceptable in almost any diet.
Preparation Tips:
Gently scrub potatoes with vegetable brush or cellulose sponge to clean.
Leaving skin on potatoes during cooking is an excellent way to conserve their nutrients (unless potatoes have sprouted - see section on storage).
If potatoes are peeled before cooking, use a vegetable parer, keeping peelings as thin as possible, since some of the potato's nutrients are found close to the skin.
Cooking Tips
Potatoes retain nutrients better if cooked whole. However, they may be halved, sliced or diced before cooking if shorter cooking time is desired.
Peeled potatoes turn dark if not cooked right away. To protect their whiteness, toss them with ascorbic acid mixture or a little lemon juice.
Prolonged soaking potatoes in cold water is not recommended as it can result in some vitamin loss.
Choosing a Good Head of Garlic (KitchenTips)Posted 11 November, 2001 by PAF-News Selection
At the market, look for garlic with a very firm head.
Avoid bulbs that are dried out or have soft spots or mold.
Green shoots in a bulb are a sign of internal growth in the clove; it's an indication of old garlic.
And as with other produce, bigger doesn't necessarily mean better. Varieties vary in size, and many people find that a smaller bulb of garlic has more flavour than a larger one.
Storage
Store garlic in a cool, dry place.
For just a few heads, a ventilated ceramic container or garlic keeper is perfect.
If you buy a large amount of garlic, hang it in a mesh sack in your basement or garage-- as long as it's cool and dry there.
Never store garlic in a plastic bag, and keep it out of the fridge, unless you have a low-humidity drawer.
Ham Facts (KitchenTips)Posted 7 November, 2001 by PAF-News Did you know ...?
The word ham comes from the Old English hamm. George A. Hormel & Company pioneered canned hams in America in 1926. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural sections of Virginia, Georgia, Tennessee, Kentucky, Vermont and other nearby states. The term now refers to a style, rather than location.
Varieties
There are many varieties of ham, including the expensive Smithfield and Westphalian hams.
Canned hams are the least expensive.
Fully-cooked brine-cured hams are generally what you find in the meat cases at the market, and if smoked, they are lightly-smoked.
Smoked hams are more flavourful. The smoking process affects not only the flavor, but also aids in aging. The longer aged, the more flavourful the ham. Some are aged up to two years, resulting in a hefty price-tag attached.
Fresh ham should have a well-marbled lean section, with a firm white layer of fat. Young pork will have a grayish-pink color while older pork will be rosy. Cured hams should be firm and plump, rosy pink with a fine grain to the meat.
Read labels carefully on canned hams. Some require refrigeration, even before opening. Those that do generally have a better flavour and texture than canned hams which can be stored at room temperature.
To bake uncooked ham, remove any skin, trimming to 1/4-inch of fat. Let ham stand at room temperature for 1-1/2 to 2 hours before cooking. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan, fat side up or cut side down. Bake until thermometer reads 160 degrees F. Let rest 15 to 20 minutes before carving. For ready-to-eat and canned hams, use same method but cook only until internal temperature reaches 130 degrees F. about 8 to 10 minutes per pound.
Fresh ham can be stored in the refrigerator up to five days before cooking. Cured ham should be refrigerated in the original packaging for up to a week. All ham should be refrigerated after cooking or opening of the can, and used within five days.
Hot Dog Story (FoodArticles)Posted 4 November, 2001 by PAF-News Some 'dog' facts
The popularity of the term 'hot dogis' generally attributed to sports cartoonist T. A. "Tad" Dorgan, who caricatured German figures as dachshund dogs just after the turn of the 19th century. His talking sausage cartoons generally denigrated the cheap wieners sold at Coney Island, crassly suggesting they contained dogmeat. It was such bad publicity that in 1913, the Chamber of Commerce actually banned use of the term "hog dog" from signs on Coney Island. The term actually first appeared in print in the Oxford English Dictionary in 1900.
German Americans brought weinerwurst (German for 'Vienna Sausage') to America, which eventually shortened to wiener. Other German immigrants referred to smoked sausages as bundewurst, German for dog sausage. By the late 1920's, weinie roasts became the rage, with guests bringing their own hot dogs to roast over an open fire.
Credit for putting the hot dog into a warm bun and topping it with various condiments goes to Harry Magely, catering director of New York City's Polo Grounds, who reportedly instructed his vendors to cry out, "Red hots! Get your red hots!" Also credited for the idea of warm buns is Charles Feltman, of Feltman's Gardens in Coney Island amusement park. Corn dogs were introduced in 1942 at the Texas State Fair, created by Texan Neil Fletcher.
Traditional hot dogs are made of beef, pork, veal, chicken or turkey, with or without skins, and may contain up to 30 percent fat and 10 percent added water. For vegetarians, there are tofu hot dogs. Size ranges from about two inches (cocktail weiners) up to the famous foot-long hot dogs popular at sporting events, with the most popular being the standard six-inch length usually sold in packages of ten.
Although hot dogs are fully cooked, the flavour improves greatly by any type of reheating method. Favourite cooking methods include boiled, broiled, braised, baked, grilled, fried, and a particular favorite, steamed in beer or other liquid.
Around the World
The popularity of the American hot dog has spread worldwide. In Russia, where they are known as sosiska, sales have skyrocketed from $122,000 in sales in 1992 to over $70 million in 1996. Russians prefer their dogs spicier, so those exported to Russia generally contain a lot more garlic. The market is also expanding in China, where Rouchang is a fully cooked, cold hot dog wrapped in red plastic which is eaten like a popsicle, slowly peeling the red plastic down as it is consumed or warmed on a stick with no condiment embellishment. But they can't keep up with Americans who consume over 20 billion hot dogs a year.
Why the need for vitamin A (HealthyLiving)Posted 26 October, 2001 by PAF-News Vitamin A is an essential fat-soluble vitamin which promotes our eyesight and helps us see in the dark. It also aids in the differentiation of cells of the skin (lining the outside of the body) and mucous membranes (linings inside of the body). Vitamin A is important as it helps the body fight off infection and sustain the immune system, but it also supports growth and remodeling of bone.
If you body doesn't receive the needed vitamin A, then you could become vitamin A-deficient, which can lead to night blindness, bone problems, reduced immune system and health, anemia and unhealthy skin.
How much vitamin A is needed?
The Recommended Dietary Allowance (RDA) for vitamin A is measured in retinol equivalents (RE), retinol being the active form of vitamin A.
For men - 1000 micrograms of RE per day
For women - 800 micrograms of RE per day
Where to get Vitamin A from?
Most people would first reach for their vitamin supplements, but the best way to get your vitamins is from your diet.
Richest Sources of Vitamin A:
liver,
fish
liver oils,
milk,
milk products,
butter,
eggs.
Other Sources of Vitamin A:
A variety of dark green and deep orange fruits and vegetables -
carrots,
sweet potatoes,
pumpkin,
spinach,
butternut squash,
turnip greens,
bok choy,
mustard greens,
lettuce.
One thing to keep in mind - the absorption of vitamin A from the diet is improved when consumed along with some fat in the same meal.
Source: Go Ask Alice
Cheese Cake Facts (FoodArticles)Posted 23 October, 2001 by PAF-News I am sure you love cheese cake, hence your interest in this article, but what do you know about that delicious sweet?
Cheesecake is believed to have originated in ancient Greece.
History has the first recorded mention of cheesecake, as being served to the athletes during the first Olympic Games held in 776 B.C.
But cheese making can be traced back as far as 2,000 B.C., anthropologists have found cheese molds dating back to that period.
The Romans spread cheesecake from Greece to across Europe. Centuries later cheesecake appeared in America, the recipes brought over by immigrants.
In 1872, cream cheese was invented by American dairymen, who were trying to recreate the French cheese, Neufchâtel.
James L. Kraft invented pasteurized cheese in 1880, and that lead to the development of Philadelphia cream cheese, the most popular cheese used for making cheesecakes today.
Herbs & Foods Tips (KitchenTips)Posted 20 October, 2001 by PAF-News Sometimes wondering which herb goes best with certain foods?
Here’s a handy guide that will help match foods with the herbs that best complement their natural flavours.
Beef
Basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary)
Pork
Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.
Lamb
Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.
Poultry
Chicken: basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories. Turkey: thyme
Fish & Shellfish
Anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary, and thyme.
Breads & Cakes
Coriander, cumin, caraway, dill, marigold and marjoram, anise, fennel, lovage and rosemary.
Goose
Sage
Duck
Dill, mint, hyssop, rosemary, sage, savories, tarragon.
Eggs
Chives, dill, anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme.
Liver
Coriander, sage or tarragon.
Salads
Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.
Soups
Anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savories, tarragon, thyme.
For more information on herbs, please visit the Herbs & Spices Guide.
For Delicious and Healthy Holiday Dishes, Bite into Eastern Black Walnuts (HealthyLiving)Posted 18 October, 2001 by PAF-News "The Ultimate Nut" Adds Vibrant Flavor, Health Benefits to Every Course
Stockton, MO - October 15, 2001 - Rare is the food that makes
recipes appeal to the entire spectrum of food lovers - from
unapologetic dessert hounds to calorie-conscious health nuts.
But in the American Eastern Black Walnut, chefs and home
gourmets from coast to coast have found that elusive ingredient.
Fall is harvest time for black walnuts, and it's no coincidence
that as people prepare foods for entertaining, freshly reaped
black walnuts answer two important -- and often conflicting -
questions: "What can I make that's delicious?" and "What can I
make that's healthy?" Until now, finding a food rich in both
taste and nutrition has been a hard nut to crack.
High in essential nutrients such as magnesium, phosphorus, and
niacin, the American Eastern Black Walnut is native to the
central and southeastern US. While over 93 percent of its fat
is unsaturated -- the "good" kind of fat -- the real excitement
is found in the nut's taste. It has a striking, pungent flavor
that electrifies everything from chicken breasts to fudge pie.
In fact, conventional walnut wisdom says anyone who can't find a
palette-pleasing dish featuring the Eastern Black Walnut is,
well, nuts.
Missouri-based Hammons Products, the leading proponent of black
walnuts in the food industry, celebrates the virtues of "The
Ultimate Nut" at it's web site, www.black-walnuts.com. Here
you'll find a wealth of information about the nut, including
full nutritional information, a surprising list of industrial
uses for nut shells, and perhaps most important, dozens of
recipes for every possible taste, ranging from light salads and sandwiches to desserts to meat and fish entrées -- all built around the versatile black walnut.
Article courtesy of: Hammons Products
Burn Calories or Store Calories (Diets)Posted 18 October, 2001 by PAF-News Do you get worried that you'll have to starve yourself before you can enjoy that special Holiday Time meal?
Starving is never a good way to cut calories. But you can take some steps to make it a little less heavy.
You can start an exercise program. The best activity for calorie burning is aerobic activity, such as, walking, biking, running, inline skating, and stair climbing.
If you are not into that, then simply hover your house, or do your shopping. You will be amazed how many calories you can burn doing that.
If this isn't your cup of tea, then do some walks 10-15 minutes every day, slowly increasing the time every day.
And since most holiday occasions mean your family all gets together, why not enjoy a game of some sort - volleyball, football or catch.
But just remember that whatever activity you choose, you'll burn those calories instead of storing them ;-)
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