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DISH: A weekly serving of food news and views

By JANET K. KEELER

© St. Petersburg Times,
published October 17, 2001


deconstructing
explanations from the inside out

panko bread crumbs

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Japanese-style bread crumbs are gaining popularity and are especially well-suited as a coating for fried seafood. The light breading doesn't overpower the flavor of seafood or whatever else it might be used for.

Panko (PAN-koh) bread crumbs are coarser than the ubiquitous Italian bread crumbs and are crunchier when fried. Because the crumbs are larger, they don't create as thick a coating as fine bread crumbs, which means foods don't have to be fried as long.

Panko is made from dried rather than toasted bread. Tan panko is made from the whole loaf, and white panko from bread with the crusts cut off. Look for both kinds in the Asian foods sections of larger supermarkets or at specialty markets such as Fresh Market in Clearwater and Tampa and La Maison Gourmet in Dunedin.

this web site cooks

www.peanut-institute.org

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Prevention magazine's "Amazing Peanut Butter" diet has given hope to hundreds of weight watchers who had given up peanut butter because of its ample fat content. Peanuts are about 20 percent fat but are loaded with protein, fiber and various vitamins and minerals. You can read all about the peanut butter diet on this site as well as nutrition information, recipes and frequently asked questions about peanuts. (How many pounds of peanuts are consumed in the United States each year? 2.4-billion! About 50 percent is consumed as peanut butter.)

cooking class

Small stainless steel ice cream scoops, the ones that operate from a coiled spring attached to the handle, are wonderful for forming drop cookies. Dip the scoop into the dough and release it onto a cookie sheet. It's a quick and easy way to make perfect little rounds. If the dough is sticky, dip the scoop in cold water between scoopings. Small ice cream scoops are sold at kitchenware stores in a variety of sizes. The 1/2- or 1-tablespoon sizes are useful for most drop cookies.

constant comment

"Cut round on the top near to the outer edge with a chisel and hammer." -Directions on a can of roast veal, 1824

ritzy cookies

photoDon't let the word Ritz fool you on Graham Cracker S'mores. There's nothing about the latest Ritz Bits snack that tastes like traditional Ritz crackers. Kids, and most adults, will like the marshmallow and fudge wedged between two tiny, round graham crackers. It's not exactly the same as when you made them around the campfire, but at least you won't lose your marshmallow in the flames. In addition to S'mores, Ritz Bits are available in cheese, peanut butter and "xtreme" cheese. All retail for $3.29 for a 9 ounce box.

fueling young athletes

Give children a snack before games and practice to provide the energy needed for peak performance. The best snacks, says Amy Vogel, a pediatric dietitian at Albany Medical Center in Albany, N.Y., offer a balance of both complex carbohydrates and protein. Here are some examples:

  • Bagel with peanut butter or peanut butter on whole wheat toast and half an apple
  • Cheese and crackers
  • Granola bar
  • Whole-grain, ready-to-eat cereal with low-fat or skim milk
  • Low-fat fruit-flavored yogurt
  • Graham or animal crackers and a box of raisins
  • Low-fat frozen yogurt and 100 percent grape juice
  • Oatmeal raisin cookie and low-fat milk

hot tailgating

Texas-based Hot Sauce Harry's is offering officially licensed NFL TailGate PartyPacks for each of the 31 NFL teams. The Buccaneers PartyPack includes a 5-ounce bottle of medium-heat cayenne hot sauce, a 16-ounce jar of medium-heat chunky picante salsa and a 16-ounce jar of sweet and smoky barbecue sauce. Each bottle carries the Bucs logo. The pack sells for $19.95 and is available online at www.hotsauceharrys.com or by calling (800) 588-8979. Also available are products with Major League Baseball and college logos.

culinary who's who

In the beginning, cookbooks were written for trained chefs working with kitchen staffs. It was Eliza Acton who brought the cookbook to homemakers when her Modern Cookery for Private Families was published in London in 1845. According to www.foodreference.com, Acton was 46 years old when she wrote the cookbook, having spent years testing the recipes. "The recipes were well-written and easy to understand, and for the first time ingredients were listed separately, rather than in the body of the recipe. This helped make the book an immediate success," the Web site says.

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