Daily Citizen from Beaver Dam, Wisconsin • 19

Saturday-Sunday, July 3-4, 1999 pae 5B 7' I I ITTZE SUNDAY dog eating contest a holiday tradMion Ask Betty you head over to Ihe produce section, what you will find and you want to look for are fresh lemons Lemon est is ihe aromatic, ouler Dear Belly. Can you help settle a debate? My husband and our neighbor have this ongoing friendly argument about which is belter: a gas grill or charcoal Please help settle this issue mosi coiorcu SKin layer oi Jefferson City. MO I'd love lo hear some of their banter! Sorry to say, though, I won't be able to settle the debute. It all boils down to a mailer of preference. Just as some cooks prefer electric heal for cooking and others prefer gas heal, (he debate over which grilling method gas or charcoal is heller an really heal up.

Where grilling is concerned, there are those "purists" who believe in charcoal grills for the most authentic grilled-food tasle while others enjoy the convenience and temperature control of a gas grill. Yet there are other folks who choose ah electric enll when Ihe lemon. All you need is a fiesh lemon and a paring knife, vegetable peeler or "zester" to remove just the colored port'on ol the skin, and presto, you have lemon zest If using a knile or peeler, you'li to peel away a very thin layer or square ol cm and then mince it into slivers 01 thread-like sirips. (Your recipe will icll you how much and whethei or not you need a square or a measured amount ul A zeslcr has five liny cutimji doles that create the thin, thread like strips of peel as it is slowly dragged across the lemon. You'll find this (un litlle tool in gourmet socially shops jnd even some supermarkets Here's the key point about zest; Be careful to remove only Ihe skin and not the white pith which is hitter Happy zesting! NEW YORK (AP) The year was 1916, the place Coney Island.

Beneath the blazing Fourth of July sun, a crew of gastronomic pioneers gathered to launch the first Nathan's hot dog eating contest. The winner, Jim Mullen, lives only in hot dog history but 83 years later, his legacy endures. Nathan's annual holiday chow-down survives as the granddaddy of publicity stunts, an event that's all-beef and pure Americana. "It is THE great patriotic event hot dog eating! It's amazing!" says the ever-understated George Shea, chief publicity man for the contest since 1992. The dogged pursuit of the tube-steak title is now covered by television crews from Europe, Asia and South America.

Last year, Sports Illustrated profiled Japanese wonder eater Hirofumi Nakajima, the two-time defending champion. Two years ago, a film crew did an award-winning "dogumentary" on the contest. Why all the fuss about an extravaganza where an upset stomach is as likely as an upset victory? "This is a sporting event for the everyman," explains filmmaker Mark Litman, co-director of the film "Red, White and Yellow," its title an homage to the coveted mustard-colored belt that goes to the wiener er, winner. "You take a guy like Ed Krachie from Queens, and for one day, he gets the spotlight," Litman continues. "He doesn't have to be Michael Jackson or Michael Jordan." Krachie is more like Jackson and Jordan combined: a 6-foot-7.

360-pound man known affectionately as "The Animal." After winning the title twice in the last four years, Krachie is taking a year off to "reinvent himself." "You know, like Madonna does every couple of years," the mechanical engineer says," semi-seriously. "Maybe lose 100 pounds and come out all buff for next year's contest." Krachie's absence is quite a loss: He remains the American record holder with 22 14 dogs in the allotted 12 minutes. This week, the 5-foot-8, 135-pound Nakajima returns from Japan to challenge his own world record of 24 12 dogs. It's perfect that Nathan's endures as the home of the world's greatest publicity stunt, a bit of hype that has survived everything from World War I to Watergate, from Vietnam to vegetarianism. Nathan Handwerker, the founder of the hot doggery that still stands at the corner of Surf and Stilhvell avenues, launched his business in 1916 with one of the all-time great stunts.

He introduced a nickel hot dog, undercutting his competition's 10-cent frank. The competition spread rumors that the cheaper dog was inferior. Handwerker responded by fitting a collection of local residents with white lab coats and announcing they were from Coney Island Hospital. The "doctors" dined and declared the dogs fit for consumption. The stand, and the stunts, survived.

The eating contest has been canceled only twice since its 1916 debut: in 1941, to protest the war in Europe, and in 1971, to protest the hippie lifestyle. The event hasn't skipped a belch since. Its honor roll includes examples of the everyman (and woman) cited by moviemaker charcoal or gas grills are prohibited. such as in apartments or condominiums What's most important is lo choose the type, style and size of the grill that best fits your needs. Do you reserve grilling for a more leisurely experience, possibly for weekend entertaining when you can tend to the charcoals? Oi do you toss dinner on the grill even on busy weeknighls and need the fire ready-lo go with a flip of the switch? II you slill decide on one particular grill then follow my neighbor's grilling theory own more than one gnll! FILE-Three-time reigning world hot dog eating champion Hirofumi Nakajima, right, of Kofu, Japan, stuffs one of the 19 hot dogs and buns that he ate in 12 minutes during the Nathan's Famous Fourth of July Hot Dog Eating Contest in this July 4, 1998 file photo taken at New York's Coney Island.

"Ask Betty Crocker" One General Mills Blvd. Minneapolis. 55426 Toll-free: I-HH8- A' BETTY Web site: wH w.bettycrocker.com Dear Betty, 1 have a recipe that calls for lemon zest What is it and where do I find it at the grocery store Sainl Albans. H'V Litman: Brooklyn carnival worker Peter Washburn '30s arch-rivals Stan Libnitz and Andrew Rudman the lone female winner, German-born winner Gerta Hasselhoff the aptly-named Frank Dellarosa. When Dellarosa, nicknamed "Large," retired in 1995, he made a speech that echoed New York Yankees' great Lou Gehrig's emotional farewell.

"Like Michael Jordan, I have realized that once you reach the top, the game is no longer challenging," Dellarosa said. You won't find "lemon zest" per se stocked on a grocery store shelf. Bui if On a wing and a prayer: Airlines enlist chefs to improve meals at 35,000 feet transfers the entrees to the plates, Kelly helps with the presentation, adding a few fine-dinfng touches by artfully crossing the asparagus and drizzling sauces around the vegetables an attention to detail that may seem revolutionary. But Continental isn't the only airline trying to transcontinental and international flights throughout the year, trying to get a better understanding of the food service on board an aircraft 35,000 feet above ground. She will then apply the information to develop menus for the airline's business, first-class and, eventually, coach cabins.

If all this sounds like a restaurant with wings, that is exactly the point, and Houston-based Continental is the first to admit that the Chef on Board program is a great publicity tool. "It's a learning opportunity for the chefs; but it's also great PR for us to show customers that there's a lot of thought put into our food," says Siegfried Lang, managing director of food and beverage planning. KELLY SIGNED up for the 6:45 p.m. flight from Newark, N.J., to San Francisco. Standing inside the 5-by-6-foot galley, the mother of three struggles to unwrap the layers of plastic wrap around the plates of food.

Continental will spend about $250 million this year on in-flight food mtv ire. The air carrier serves up about wukhi meals daily. Kelly can grill a mean steak at hi restaurant in Houston. But up in tho air, she does little cooking since the meals are already prepared and partly cooked in one of the airline's six Chelsea Catering kitchens around the country. Her job on board is to simply switch on the convection oven, which will reheat tin-food at 350 degrees for 15 to 20 minutes.

"This isn't from the kitchen to the table. It has to go through two other steps to get to your plate." Kellv says. "It's a real challenge coining up with dishes that will withstand all those steps. But it's just a matter of picking out things that wiil translate well Sitting in the first class cabin. Houston businessman Mark Weishergcr chomps appreciatively on his lobster tail.

"The food has gotten better. There's more variety now." he says. Thousands of miles and one meal away from Newark, the plane is 15 minutes from San Francisco. The food has been served. The dishes have been cleared Looking around the gallev, Kelly shakes her head in amazement.

"This has been tough. You're workuv Continental. Kelly joins a long list of culinary luminaries upgrading and updating airline food, including Paul Prudhomme for American Airlines, Michel Roux for British Airways and Raymond Blanc for Virgin Atlantic. But not every flier will sample creations by the celebrity chefs. "Most of the celebrity chefs are involved in first-class or international meals.

Celebrity chefs don't seem to touch much on the rest of the passengers," says Randy Petersen, editor and publisher of InsideFlyer magazine. While the first-class passengers on this Continental flight munch on duck, veal and lamb, those in the coach cabin are chewing on chicken. "I was starving. I haven't eaten since 10:30 this morning," says Mark Tolanel of New Jersey, looking down at his empty-tray in coach. "It was really just mediocre." Nearby, Michael Hales, 26, is finishing off his bean-and-rice burrito.

"I wish they had better desserts. Just because we're vegetarians doesn't mean we don't like fatty, creamy-filled foods." he complains. On average, airlines spend per person on domestic flights, according to industry insiders. International flights range from $30 to $50 per person per flight, because airlines serve more elaborate meals and free alcohol on longer hauls. NEWARK, N.J.

(NYT) The hectic pace was nothing new for the former waitress. It would take time, though, for Resa Kelly to get used to the rocking and rolling of this dining room a Boeing 757. "It's the upside-down world of what I do," says the Houston chef, grabbing the lobster tail with du Barry sauce from the flight attendant and scuttling down the aisle to deliver the appetizer to the passenger in seat 4F. Returning for another plate, Kelly is thrown off-balance by the turbulence that would cause flight attendants and passengers to feel like tossed salads at the end of the day. In the galley, several unwrapped food trays shot out of the storage cart like aluminum rocket ships.

Glasses of water turned over, causing a minor flood at the entrance. "It's like working in a kitchen during an earthquake," says Kelly, the owner of Resa's Prime Steak and Piano Bar in Houston. The 41-year-old restaurateur was recently added to the roster of notable chefs enlisted by Continental Airlines to redesign and revamp its food. Kelly joins celebrity chefs Michael Cordua of Americas and Churrascos in Houston, Don Pintabona of Tribeca Grill in New York City and Roy Yamaguchi of Roy's restaurants worldwide. And like them, she will serve as the in-flight chef on several of the airline's transpose cabin dining into fine dining.

A FEW WEEKS ago. United Airlines convinced interna'tionally celebrated chef Jacques Pepin to bring his cooking on board selected domestic flights. But already on the Chicago-based airline's payroll are such familiar faces as Martin Yan of PBS-TV's "Yan Can Cook" series and Mary Sue Milliken and Susan Feniger of the Food Network's "Too Hot Tamales" series. "We know it's not going to be a restaurant per se. We just want to emulate some of its features and to bring a fine-dining experience along with the long-haul air experience," says Bob Braden, United Airlines's manager for on-board service planning for North America.

To get an edge on competitors, it seems, airline executives are banking on better food this after years of slashing in-flight meals and snacks to reduce costs. "There's greater competition among the carriers in the total perception of the product by customers. Food is a big part of that," explains Lynda Zane, senior director of dining services for Continental's transcontinental business and first-class passengers dine on menus designed by the celebrity chefs. The five-course meal on this flight was created by Pintabona, executive chef of Tribeca Grill. It features selections such as a mixed grill of veal, lamb and beef; macadamia-crusted salmon; breast of duck; and spinach ravioli with Alfredo sauce.

As flight attendant Steve Miller 1 eas she in a space that wouktn meet a woman's requirement of a closet, says. Straight from Heart Local amateur baker wins runner-up in 'Snacking Across America Recipe contest communications at the Snack Food Association. "The contestants really put their imaginations to work and showed us just how fun, versatile and downright delicious snack Remember The Special People In Your Life With A MEMORIAL foods can be in a variety of homecooked recipes." The grand prize in the Snacking Across America Recipe Contest was a July 4th barbecue party for 25 people hosted by Al Roker, awarded to Donna and Gina Langel ofj Bridgewater, In addition, five first-place ALEXANDRIA, Va. A pinch of creativity, a dash of imagination and the crunchy appeal of pretzels have made Barb Schneider a runner-up winner in the Snacking Across America Recipe Contest. Schneider, who has been cooking for 25 years, entered her favorite no-bake dessert.

She lives in Beaver Dam. A panel of judges selected Schneider's irresistible entry "Creamy Dreamy Millennium Torte" one of 10 runner-up winners. For her culinary efforts, she received a one-month supply of assorted snack foods provided by Jays Foods, LLC, in Chicago. Hundreds of snack food lovers from across the country, ages 18 and up, entered the Snacking Across America Recipe Contest, which asked consumers to submit their favorite, easy-to-prepare patriotic or regional recipe for a meal that tastes great paired with potato chips or other savory snacks. Entries were judged 50 percent on taste, winners each received a stainless steel gas THANK YOU from II 'MR If.

THASK YOU from ILLS ESS THANK YOU for STLCIAL TARTY Not sure how lo write that special Thank You? jot down the names of the people you would like ithluded and we'll help you write your special message. DAILY CITIZEN EXPRESS YOUR FEELINGS STRAIGHT I ROM THE HEART for as low as $15.58 (This is a 1 col. 2" min. size) No extra charge for pictures, bid will need larger space grill and a six-month supply of assorted snack foods. Creamy Dreamy Millennium Torte 2 15-ounce packages pretzels, crushed 1 c.

butter, melted 3 c. sugar 3 cans cherry pie filling 2 containers frozen non-dairy whipped topping, thawed Crush 4 c. of pretzels; save one cup for topping. Mix butter, sugar and pretzels together and pat into a jelly roll pan. Layer cherry pie filling on top with whipped topping and remaining crusied pretzels.

and 25 percent each on creativity and visual appeal. The Snack Food Association ana ine For more information, if your address is: Fox LakeBDJuneau area, stop in at 805 Park BD or call Kathy 887-0321 IVaupun, stop in at 1 1 18 12 W. Main Waupun or call Pat 324-5555 Fall RiverColumbus, stop in at 101 S. Ludington Columbus or call Ann 623-3160 Horicon Mayville area, stop in at 48 N. Main Mayville or call Tammy 387-4665 RandolphCambria area, stop in at 1 15 Williams Randolph or call Myrlen 326-5151 Markesan area, stop in at 51 E.

John Street, Markesan or call Avis at 398-2334 Your local office can place your ad in any of our 9 papers. National Potato Promotion Board sponsored the contest. "We were delighted to receive entries from every geographic region in the United States," said Ann Wilkes, vice president of 1TTfflttirftirtf(trtlitt(rtttirilln.