Food for Thought: Tomato trivia

Staff Writer
Mount Shasta Herald

Did You Know?

The average American eats 22 pounds of tomatoes each year. More than half the nation's tomato consumption is in the form of ketchup and tomato sauce. – U.S. Department of Agriculture

Easy recipe: Parmesan Toasts


8 3/4-inch-thick slices Italian bread

1 medium garlic clove, halved

Extra-virgin olive oil

1/2 cup finely grated Parmesan cheese

Coarse kosher salt


Preheat oven to 400 degrees Fahrenheit. Arrange bread on baking sheet.

Rub bread with garlic; drizzle with oil. Sprinkle with cheese. Sprinkle with coarse salt.

Bake until edges are lightly browned, about 12 minutes.


Tip of the Week: Try a classic martini

Bartenders are busy creating martini-cocktail hybrids with chocolate and other ingredients. Despite all that, the original martini is on a comeback. Named for Martini & Rossi, it is one of the most widely known cocktails. Martinis may be made with gin or vodka plus vermouth. A “dry” martini is made with less vermouth.

Here are the classic proportions to shake with ice and serve in a chilled martini glass:

2 1/2 ounces gin or vodka

1/2 ounce dry vermouth

1 green olive or lemon twist for garnish

1 drop Angostura bitters  (optional)

-- Canton Repository

Would You Buy It?

Campbell’s V8 Southwestern Corn Soup

Details: This soup is one of several flavors of boxed, heat-and-eat soups that promise a full serving of vegetables in each serving, without artificial flavors or preservatives. Each serving of the corn soup has 150 calories, 3 grams of fat and 2 grams of fiber. Other Campbell’s V8 soups are Golden Butternut Squash, Garden Broccoli, Sweet Red Pepper and Tomato Herb.

Comments: The thick yellow soup could have used more red or green veggies to give it a more attractive appearance, but we liked the taste. “Lots of fresh, corn flavor.” “Has a bit of a Southwestern kick.” “Good aroma hits you right away.”

Would you buy it? Yes

-- State Journal-Register

Food Quiz

In what year did Pepsi inaugurate the “Pepsi Generation,” with its slogan “Come Alive, You're in the Pepsi Generation”?

A. 1963

B. 1973

C. 1960

D. 1979


Answer is at bottom of column

Wise to the Word: Beef tartare

Beef tartare (tar-TAR) is raw, lean beef finely ground and seasoned with salt, pepper, herbs, capers and onions. It originated with the Tartars in Russia, who chopped meat with a sword and ate it raw. Tartare meat must be high quality to avoid the risk of salmonella. As if that’s not chance enough, it is commonly served with a raw egg on top.

-- Canton Repository

Number to Know: 408

Calories in Arby’s All-American Roastburger --

The Dish On …

“New Orleans Classic Gumbos and Soups” by Kit Wohl

Rich, full-bodied, and savory, gumbo boasts incredible versatility as it bespeaks the comfort, diversity, and good taste of the city that made it famous.

This quintessential New Orleans dish, along with soups and bisques, is featured in this beautifully photographed cookbook.

Filled with dozens of recipes from the city's finest chefs, caterers and restaurants, this collection was created with the home cook in mind. Dishes include Creole Seafood Gumbo from Galatoire's, Smoked Wood Duck & Andouille Gumbo from Chef John Folse, Fried Chicken Gumbo from Zea, Seafood Okra Gumbo Classique from Frank Davis, Alligator Soup from Antoine's, and Cream of Garlic Soup from Chef Susan Spicer's Bayona.

Each entry incorporates an anecdote, bit of history, or fond memory from the contributor about the dish.

From the Beer Nut’s Blog

A lot of people complain about the prices of Rogue’s XS series of beers in the big, ceramic bottles. But no matter what you think about the price, you have to admit, the XS beers are pretty darn good.

Two of them, the Old Crustacean Barleywine and the Russian Imperial Stout, recently won awards at the 14th Annual United States Beer Tasting Championships held in Princeton, N.J.

They were both named Pacific Northwest Champion in their respective categories -- barleywines and imperial stouts. Congratulations to Rogue.

To read more from the Beer Nut, visit

Food Quiz Answer

A. 1963

GateHouse News Service