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dish
By JANET K. KEELER, from staff and wire reports A weekly serving of food news and views
deconstructing birthday cakeOne of the highlights of a child's birthday is the cake and flickering candles -- the proverbial icing on the cake. Food historians believe the birthday cake was born in ancient Greece as a way to celebrate birthdays of individuals, rulers, cities and temples. The cakes were likely made of wheat flour, sweetened with honey and cooked over an open flame. The oven wouldn't be invented for centuries. The cake concept re-emerged in the Middle Ages in Germany, still famous for its luscious baked goods. The sweetened dough was shaped in the form of the baby Jesus in swaddling clothes, according to Linda Stradley's Web site, www.whatscookingamerica.net. For 200 years, say the cake decorating gurus at Wilton, the birthday cake has been part of the German kinderfest, a celebration for a young child. By then, icing was standard. It was the English who put symbolic objects such as coins, buttons, figures and thimbles into the batter. Imagine the lawsuits if a 21st century kid cracked a tooth after biting a plastic coin at your child's party! Today we believe that if you blow out all your candles with one breath, your secret wish will come true. Initially, it was thought that the smoke from the candles carried the celebrant's thoughts to God. this web site cooksEver try to claw your way through the information on a bag of dog or cat food? Ever wonder whether manufacturers are using less-than-healthful filler in your precious puppy's chow mix? The link between nutrition and health is nothing to sneeze at, says the Pet Food Institute, which represents dog and cat food manufacturers and sponsors this site in the interest of consumer education. Maybe Buddy and Fifi are eating better. Find out here. constant comment
"Pepper is small in quantity and great in virtue." cooking class
more pudding in a cupIf the kids are back in school, it must be time for food manufacturers to trot out new products for their lunch boxes. Jell-O has added new flavors to its popular pudding cup line. The new varieties taste like Creme Savers candy; there are Strawberries & Creme, Orange & Creme and Chocolate & Caramel Creme. The puddings come ready-to-eat in cups and are found in the refrigerated aisles of grocery stores. Suggested retail price is $2.89 for a package of six. the right recipesThe higher water content of low-fat margarine changes the texture of baked goods. It can, for example, make cookies more cakelike. Other nonfat or reduced fat products such as sour cream, cream cheese and cottage cheese don't always work in a recipe the way fattier counterparts do. Some recipes, such as sauces, need fat for richness and bulk. Seek out recipes that specify reduced fat products, and success will be yours. in full salute
The Food Network's Bam Man, Emeril Lagasse, has traveled across the United States for a weeklong series called Emeril Salutes America. In the first show, 9 p.m. Sept. 29, Emeril grills Dungeness crabs in San Francisco. Emeril also will cook up hometown specialties in Boston, Nashville, New Orleans, Houston, Seattle and Detroit. After the Sunday debut, the show airs week nights at 8 (repeating at 11) with the conclusion, a spotlight on New York, at 9 p.m. Oct. 6. CorrectionThe phone number for Tampa Bay Gourmet is (727) 738-4428. An incorrect number was printed in last week's Dish. Tampa Bay Gourmet specializes in preparing and delivering food for the Zone Diet plan.
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From the Times Taste section From the features wire |
Zest is colorful bits of citrus peel, and just a small amount of it packs big flavor, thanks to its concentrated aromatic oils. A zester separates the flavorful peel from the white, bitter pith, but a grater or sharp paring knife will, too. Make sure, though, you get just the green, yellow or orange outer layer. Zest is often added to drinks, muffins, crusts, puddings, breads, pies and other desserts.
