Food for Thought: Beat garlic's smelly staying power
Tip of the Week: How to remove garlic odors
Anyone who cooks with garlic knows how its smell will linger on your hands long after the meal is done.
And there are myriad opinions on how to best solve the stinky problem. Here are a few; try them out to see if they work for you.
- Soak your hands or fingers in lemon juice or vinegar for a few minutes, then wash with soap and water.
- Pour some salt into your hand and rub your hands together. Then wash with soap and water.
- Rub your fingers against something stainless steel – whether it’s a metal bar purchased for this purpose or the side of your sink.
Or you can just prevent the problem altogether and wear thin gloves while preparing garlic.
Easy recipe: Cajun Tuna Salad
3 hard-boiled eggs, chopped
2 tablespoons mayonnaise
1 medium tomato, peeled, seeded and chopped
2 tablespoons sweet pickle relish
1 teaspoon pepper sauce (Tabasco or Louisiana)
2 teaspoons Dijon mustard
1 can (6 1/2 ounces) tuna, drained
Dash paprika to garnish
Whisk mayo, relish and mustard. Fold in tomato, tuna and chilled eggs to coat. Refrigerate before serving.
-- The Repository
Did You Know?
Harvard researchers found that eating processed meat, such as bacon, was associated with a 42 percent higher risk of heart disease.
Would You Buy It? IHOP Pancake Stackers
Details: Crustless cheesecake sandwiched by two buttermilk pancakes, covered with whipped topping and choice of strawberry, blueberry or cinnamon-apple compote.
Availability: At IHOP restaurants nationwide through June 20.
Comments: Although the taste of the strawberry-topped dish we tried was pleasant, we don’t like the idea of mixing breakfast and dessert. “I’d rather have a stack of pancakes or a piece of cheesecake.” “The cheesecake filling isn’t as firm as real cheesecake.” “It’s pretty sweet, but so is candy and I like that.”
Would you buy it? It’s worth a try, but no, not a second time.
-- State Journal-Register
This popular summer salad originates from the Tuscany and Umbria regions of Italy. It is a bread salad, sometimes called the “leftover” salad. What is its correct name?
C. Salad Lidia
Answer is at bottom of column
Wise to the Word: Zuppa (ZOO-pa)
When you encounter an Italian word on a menu and don’t want to seem stupid, translate it yourself. Repeat the word three times and its meaning may suddenly appear.
“Zuppa, zuppa, soupa.” That’s soup.
“Fresca, fresca, freshca.”That’s fresh.
“Pollo, pollo, pollo.” That’s chicken.
OK, two out of three isn’t bad.
-- The Repository
Number to Know: 2
Grams of protein in 1 cup of MultiGrain Cheerios – General Mills
The Dish On …
“The Good Stuff Cookbook” by Spike Mendelsohn with Micheline Mendelsohn
In “The Good Stuff Cookbook,” former Top Chef star Chef Spike Mendelsohn takes all-American comfort food and spices it up.
Based on menu items from his new restaurant, Good Stuff Eatery, these 120 recipes offer a fast, fun and fresh approach to classics.
Mendelsohn believes in American comfort food made from the very best farm-fresh ingredients. “The Good Stuff Cookbook” shows you how to add that gourmet touch to the traditional burger-and-fries combo to create good food and good times.
From the Beer Nut’s Blog: Every beer getting ‘bigger’
I love double IPAs. I can’t get enough of Russian imperial stouts. So I’m not against big beers, but not every style needs to be doubled or made into an imperial version.
The perfect example is double wits, imperial versions of the Belgian witbier.
Double IPAs and imperial stouts work because you can taste from where they evolved. But with double or imperial witbiers, you can’t see where it came from. Belgian wits are great, light, refreshing beers, almost delicate on the palate. The double wits are missing this completely.
Some styles are better off left alone.
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/
Food Quiz Answer
GateHouse News Service