The Salina Journal from Salina, Kansas on May 27, 1998 · Page 14
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The Salina Journal from Salina, Kansas · Page 14

Salina, Kansas
Issue Date:
Wednesday, May 27, 1998
Page 14
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C2 WEDNESDAY. MAY 27, 1998 FOOD THE SALINA JOURNAL V SUPERMARKET SAMPLER Peggie burgers are healthier alternatives ; i What's new on grocer's shelves: Veggie burgers Gardenburger Gourmet Style Veggie Potties Fire Roasted Vegetable, Savory Mushroom, and Classic Greek $2.49 to $2.99 per 10-ounce box containing four patties. . y Bonnie: I remember literally gagging on hiy first veggie burger years ago. Today, veggie burgers are available in traditional supermarkets in a wide range of more fla- vprful choices. These Ujree new Gardenburg- *" er§ add to those options. ;*pne patty contains aibout 120 calories, 3 gfc-ams of fat and 2 to 3 pjams of fiber, com- P|fred to a similar-sized tegular ground beef b'Urger's 200 calories, 15 gfcams of fat and no fiber. TJtiese Gardenburgers also contain more fiber tnan the soy-based burger substitutes. ;.Toss a few on the grill alt" your next barbecue ajfd watch them disap- CAROLYN WYMAN BONNIE TANDY LEBLANG Universal Press ^ NParolyn: Veggie ^ burgers are not the first fSod that comes to mind when I think of "$einfeld." But since the 25-to 54-year-old ^[pmen who make up the primary audi- erice for "Seinfeld" also make up the primary target audience for healthy alterna- tjves to hamburgers, Gardenburger decided to swallow the $1.5 million cost of a 30-second advertising slot on the final "Seinfeld" episode. And we've decided to see if Gardenburger's new gourmet variations on the veggie-grain theme live up to Monk's Big Salad or the Soup Nazi's nral- ligatawny. What would Jerry say if he were served one of these? "This isn't a hamburger. It's a grilled rice cake!" And I say as warmed rice cakes or compressed starch and vegetable dishes go, these have a lot of flavor. But I recommend cutting up the Pire Roasted Vegetable before putting it in pasta sauce, and dicing and grilling the Savory Mushroom variety as you would hash browns before serving it alongside eggs. Otherwise, the hamburger shape will have you dreaming of meat. And although these can be warmed in the toaster at great convenience, they'll taste a lot better pan grilled to anybody but unflappable Kramer. Bagged salad Fresh Express Farms Bagged Salads With Romaine. California Crisp Garden With Romaine, Hearts of Romaine Salad Mix, and Caesar Supreme Salad Kit. $1.79 to $2.52 per 10-ounce to 12-ounce bag. Bonnie: I've always liked bagged salads like these new ones from Fresh Express. They make it easy for people to serve vegetables more often. Now a report in the Tufts University Diet and Nutrition Letter has given me another reason to recommend bagged salads. The report says that produce that's out in the open is susceptible to harmful bacteria from people sneezing or touching it. Bagged salads obviously don't have that problem. Just make sure that the bagged salad you choose has been pre- washed or rinsed thoroughly, or be sure to do that before serving. Prewashed ones should have printed "washed" or "ready to eat" on them, as do these new Fresh Express ones featuring romaine lettuce. I prefer the Romaine Salad Mix to the Universal Press Each Gardenburger contains about 120 calories, 3 grams of fat and 2 to 3 grams of fiber, compared to a similar-sized ground beef burger's 200 calories, 15 grams of fat and no fiber. similar Caesar Supreme. The Caesar contains croutons, shredded cheese and salad dressing you could more easily and less expensively add yourself. Carolyn: A bagged salad is only as good as the quality of its ingredients and the amount of work you eliminate by buying it instead of raw vegetables. By these criteria, Fresh Express 1 new California Crisp Garden Salad is worth buying; the Hearts of Romaine Salad Mix is not. Replacing some iceberg lettuce with crisp romaine in the five-ingredient Cali- fornia salad is both a qualitative improvement and a significant time-saver. But the Hearts of Romaine is just a bag of romaine lettuce that somebody who wouldn't be bored by a one-ingredient salad could wash and cut up in a few minutes. The complete Caesar will seem pricey to anyone who eats this salad regularly and who doesn't mind making the investment in a box of croutons, canister of Parmesan cheese and bottle of Caesar dressing. It'll be a real money-saver to everyone else. Flavored applesauce : Melissa's Applesauce. Cinnamon Spice-Apple, Cranberry-Apple, Apple- Apricot, and Candy Apple. $2.99 to $3.49 per 16-ounce jar. Bonnie: These new applesauces froift Melissa's aren't bad. They're also not as good as I thought before I looked more closely at the "all natural" label. I assumed that meant these would be sweetened with only the natural sweetness of the apples. But the wise assume nothing. In this case, Melissa's "all-natural" activities included adding fruit juice concentrate, which is basically another name for sugar. ; As a result, a serving of any of these ha| at least a third more sugar than unsweet** ened applesauce like Mott's. The candy: apple — the only flavor without "all nafc ural" on the label — also contains artificially colored and flavored red hot can- 1 dies. Who could I recommend these new ap- plesauces to? People who don't otherwise eat much fruit and are attracted to these; unusual flavors. • Carolyn: These are applesauces fo£ people who bore easily. Some things they*? .should know before they try them: Th¥ apples in this brand show up as fibrous chunks, and the cranberry flavor in the cranberry-apple is quite weak. The best and strongest flavor by the Candy Apple with red hots, although fans of the candy might not find it so h either literally or figuratively. It's ultra:; sweet and cinnamony rather than spicy*; i< Bonnie Tandy Leblang is a registered dietitian and co-author of "Beans" (Harmony Books). Carolyn Wyman is a junk food fanatic and author of "The Kitchen Sink Cookbook" (Birth Lane Press). Each week they critique new food items. £V MEXICAN FOOD Taco Bell version of gorditas not like traditional ones Traditional gordita lovers find fast food ones hard to swallow By Kitty Crider Cox News Service AUSTIN, Texas — Yo quiero gorditas! But what Taco Bell is touting nationwide as gorditas — its latest fast-food offering — does not resemble those beloved by Texans. "I don't think they are using corn," says Austinite Mary Rodela, who voluntarily makes hundreds--of the traditional gorditas, or Mexican sandwich- *es, for Austin's St. Julia ^Catholic Church booths. " She's right. And Taco Bell is ^filling its gorditas differently, ;too. Gorditas are supposed to be ; sliced and stuffed, in sort of a Mexican pita fashion, not wrapped like a taco, says Austi- nite John Rodriguez. Formerly of San Antonio, Rodriguez grew up eating his grandmother's •gorditas and has even made .'them a time or two. • They do not look anything like ithose from Taco Bell, he adds. "'It's sad what people will think a ^gordita is supposed to be." '.' Taco Bell agrees its gorditas •differ from the authentic Mexican ones. Its gorditas are made of flour flatbread that is grilled and then wrapped around a fill- "It's sad what people will think a gordita is supposed to be." John Rodriguez Austinite who grew up eating his grandmother's gorditas $• ing like a taco. "We tend to Americanize things to bring them to consumers nationwide. We are the first to admit that it is not authentic," says- Laurie Gannon, corporate gordita spokeswoman for Taco Bell. "We realize that a lot of our menu items are not exact replicas of what you get in Mexico. It has a lot to do with serving 55 million customers a week." However, consumers, especially those who have never eaten an authentic gordita, do not hesitate to order the Taco Bell item introduced last month in three versions. And the 99-cent black bean/corn Santa Fe flavor is the one readers are raving about. Traditionalists, however, are having a little trouble stomaching this fast-food Americanization. A gordita is not a taco, not a tamale, not an enchilada, says Ninfa Laurenzo of Houston, founder of the Ninfa's chain of Tex-Mex restaurants. A real Mexican gordita is a mix of corn flour, water and salt that is blended into a dough, then rolled or patted out into 4- to 6- inch rounds and cooked on a co- mal or hot griddle. When brown on both sides, the corn cake, a quarter-inch or so thick, is sliced horizontally, but not completely through. It is filled with any number of choices — beans, pork, beef (fajita meat or cooked ground beef), chicken, chichar- rones (fried pork skin) — and eaten with your hands like a hamburger, although forks are allowed. Toppings may include salsa, guacamole, shredded lettuce, chopped tomatoes, grated white or yellow cheese or queso fresco (crumbled white Mexican cheese). "I prefer a little bit of black beans (or pintos), chopped pork sauteed with tomatillo sauce, a little cheese and lettuce. You got yourself a nice Mexican sandwich," says Laurenzo, in Austin earlier this month to teach a Central Market cooking class on gorditas. Demand for gorditas is increasing, according to local gordita makers. Lines at festival gordita booths reach a block long. Students and singles — Hispanic, Asian, Caucasian — are requesting more gorditas, says Efrain Ibarra, owner of Dos Hermanos an Austin restaurant known for its gorditas. Gifts /Basics more useful FROM PAGE C1 Utensils A quality 8-inch chefs knife is worth the money (it might set you back $70 or $80). And add instructions on caring for it: Wash it by hand and sharpen it on a steel before each use. Don't store it in a drawer where it will bang against other knives and become dull but use a wall magnet, special box, plastic sleeve, or wooden knife block. "Is it done?" is one of the most difficult questions for beginning cooks to answer and has become a crucial issue with growing concerns about food safety. An instant-read thermometer (placed in food when removed from the oven to test the temperature rather than left in while it cooks) is a new basic for every kitchen. Glass or ceramic mixing bowls in several sizes are better than plastic because they won't hold flavors, odors or stains. Look for microwave-safe bowls to increase their usefulness. Plastic cutting boards in different sizes can easily go in the dishwasher. There's debate about whether wood or plastic is safer, but plastic is easier to clean and the plastic boards that pose a dan-. ger of contamination seem to be heavily scarred ones. Kitchen shears assist in chopping herbs, preparing poultry and opening those pesky rice bags without showering the counter. A collection of basic utensils is appreciated even if the recipients already have some. They could always use new spatulas and large spoons (slotted and plain; nonstick, plastic and metal); soup la- dle (one that holds exactly one cup of liquid doubles as an extra mea- .suring cup), wire whisk, vegetable peeler, colander, glass measuring cups (microwaveable) and measuring spoons. Reading material To know how many teaspoons are in a tablespoon or the definition of a genoise, get "The New Food Lover's Companion" by Sharon Tyler Herbst (Barren's, 1995). It's light on ethnic food terms but is a good dictionary of the basics and costs about $13. The updated "New Joy of Cooking" (Scribner, 1997) lacks the folksy tone of its predecessor and dabbles a bit too much in too many different cuisines. (Do we really need to know how to make North African salt-preserved lemons to get through the day?) But it's still an excellent source for basic techniques and information. "Healthy Cooking for People Who Don't Have Time to Cook" by Jeanne Jones (Rodale Press, 1997) offers low-fat recipes that you can make in a hurry. For an entertainingly written primer on Southern cooking, try "My Mother's Southern Kitchen" by James Villas and Martha Pearl Villas (Macmillan, 1994). James is the food and wine editor of Town & Country magazine; his mother, Martha Pearl, lives in Charlotte. A subscription to a food magazine makes a year-long gift, and there are plenty of choices. For the culinarily challenged, Cook's Illustrated is the Consumer Reports of cooking: not exciting, trendy or entertaining, but exhaustively thorough. When the magazine gives you a strawberry pie recipe, you can big sure it has tested every kind of 1 berry and crust imaginable-and rated a dozen different filling thickeners and explained how they work down to the molecular level. A year (six bimonthly issues) is $24.95; order at (800) 526-8442, ; If your recipient is more inter; ested in inspiration than perspiration, check out Saveur. This is a magazine for cooks who dream, with beautifully written and photographed stories about the histo-; ry of foods, ingredients and personalities. A year (eight issues) is $29.95; write Saveur, P.O. Box 5433, Harlan, IA 51593-2933. A ring-binder photo album with wipe-clean magnetic pages preserves clipped recipes better than stuffing them in a box or drawer. Put in a few personal favorites to get the recipient started on a lifg^ time recipe collection. Add djh viders labeled for main dishes? desserts, and others to help orgiS nization. -'™ .'•{• Other neat stuff • Whether you cook a lot or a little, you can never have enough" kitchen towels — a big stack is a welcome and inexpensive gift. Same for oven mitts. Add some sponges or scrubbers that can be put through the dishwasher, recommended now to reduce the possibility of bacterial contamination. A digital timer saves looking at the clock or waiting for the aroma of overcooked dinner. Get one that will go as least to 60 minutes. Canisters that will seal airtight' keep contents fresh and critters, out. Glass or clear plastic ones let you see the amount inside and will look good in most any kitchen. DEBBIE NlGRO 10am-1 lam Weekdays NEWS TALK 91O AJESTIC TURF \47NVBOWU) • ROSSV1LLE,RS 66S33 (785) 584-6050 '- Sod Cut Fresh Upon Order 'Available For Pick Up or Delivery Commercial and Residential Your Total News Source the Salina Journal Sizes In WEIGHT LOSS CLINICS Clinic Hours: Monday, Tuesday, Wednesday & Friday 8:30 a.m. to 7:00 p.m. 2450 S. 9th- Suite #208A, Salina 1998 National Cancer Survivors Day The llth Annual Celebration for Life for cancer survivors and their families will be held Sunday, June 7, 1998 • Lakewood Park 1 to 2 p.m. - Chicken Picnic (Catered) 2 to 3 p.m. - "Celebration of Life" service, tree dedication, visiting and fellowship We hope you will join this celebration to reinforce the fact that people survive cancer, and that the American Cancer Society and others are working hard to help increase the chances of cure and long-term survival. By participating in this celebration you will be sending a message of hope to persons with cancer in the community. Yes! I would like to attend the "Celebration of Life" Picnic Name Number of Dinners ($2 ea.) Address Please complete this coupon and return it to the address below by Friday, June 5, 1998. Be sure to enclose $2.00 for each dinner. Mail to: Marge Decker 831 E.Wayne, Apt 202 Salina, KS 67401 SalinaRegional Health Center

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