Food for Thought: Cool off with a refreshing eel drink

Staff Writer
Mount Shasta Herald

Something to try while in Japan

A Japanese company just released a new canned drink called "Surging Eel" (available in Japan only) – and, yes, it is made from eels. The manufacturer claims the drink will help people “exhausted by the summer heat,” and it’s hoping the eel-loving Japanese will lap it up.

Food Quiz

Bizcochito -- a crispy butter cookie flavored with anise and cinnamon -- is the official cookie of what state?

A. California

B. Indiana

C. New Mexico

D. Kentucky

Answer is at bottom of column

Easy Recipe: Whiskey Sauce for steak

That little bit of whiskey left in the bottle, not enough for even a light cocktail, can be golden in the kitchen. The alcohol is flavorless and evaporates over heat, leaving a concentrate of distilled grains that is perfect for grilled steak:

1 teaspoon butter or margarine

3 garlic cloves, minced

1/2 cup sliced, fresh mushrooms

1/4 teaspoon thyme

1/4 teaspoon rosemary

1/4 cup whiskey

Melt butter in saucepan, add garlic, mushrooms and herbs. Sauté until mushrooms are tender, about 2 minutes. Remove from heat and add whiskey (keep a pan lid handy for if it flares). Place back on heat and simmer for 3 minutes. Pour sauce over two grilled steaks. (Jim Hillibish/Canton Repository)

Wise to the Word: Malt liquor

Malt liquor refers to a type of beer with high alcohol content. Malt liquor is distinguished from other beers of high alcohol content in that the brewing process is seen by many as targeting high alcohol content and economy rather than quality. However, this label is subject to the viewpoint of the brewer, as there are indeed examples of brews containing high-quality, expensive ingredients that brewers have chosen to label as "malt liquors" as well. (

Number to Know: 26

Calories in 1 fluid ounce of an average fast-food chocolate shake. A small (12-ounce) shake from McDonald’s contains 318 calories. (

The Dish On …

“New England Clam Shack Cookbook,” by Brooke Dojny 

Rich buttery lobster, fried clams and thick chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried and served up with creamy, tangy tartar sauce. Simple authentic coastal fare doesn't get any better than in the second edition of Brooke Dojny's culinary tribute. Take a bite of New England's clam shack traditions with nearly 100 recipes gathered from the region's best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man's lobster. All the sides and sweets are here too, as well as the names and addresses of more than 100 eateries in New England.

From The Beer Nut’s Blog

I notice it all of the time. I’ll go to a nice restaurant and the waitress will hand my party a large, sometime multi-page wine list, and I’ll ask about what beers are available. Usually the list, which is rattled off the top of the waitress’ head, is short and underwhelming.

Finer restaurants seem to not realize that beer is more than the mass-produced product you see in commercials and can be matched with food just like wine can.

This is not a slight against wine, spirits or cocktails, but I think beer should be given equal billing at restaurants. What do you think?

To comment or to read more Beer Nut, go to

Food Quiz Answer

C. New Mexico

GateHouse News Service