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August 14, 1998     Cape Gazette
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August 14, 1998
 

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60 - CAPE GAZETTE, Friday, August 14 - August 20, 1998 What are the benefits of food irradiation? Recently, interest has increased in the use of irradiation in foods. In the future, shoppers will find the radura, the symbol for irradia- tion, appearing on many items on supermarket shelves. Here, Dr. Sue Snider, cooperative extension food and nutrition specialist at the University of Delaware, discusses irradiation and why it's recom- mended by scientists worldwide. What is irradiation and how is it done? Food irradiation is a method of food preservation that protects food against micro-or- ganisms that cause spoilage of disease. Food is exposed to a care- fully measured amount of intense radiant energy - electrons, gamma rays or x-rays - that breaks chemi- cal bonds but leaves the product fresh. What are the benefits of irradi- ating foods? Irradiation destroys insects, fungi that can cause food to spoil and bacteria that can cause food-borne illnesses. The process has been used to sterilize foods for immune-compromised patients and to preserve food for astronauts in space. Low-level treatment delays ripening of fruits and vegetables and prevents sprouting in pota- toes, onions and other root crops. Additional treatment kills insects Showdown at the Rock set for Pot-Nets on Aug. 15 For the second year in a row, the best chili cooks in the region will get together for the "Show- down at the Rock." This year, the cook-off will he held from noon to 5 p.m., Saturday, Aug. 15. Chili lovers and chili cooks from throughout the region and across the country will participate in a variety of chili cooking com- petitions, including No Rules Chili, CASI Chili, Restaurant Chili and Chili Cooking Show- manship. The event will he held at The Rock in the Pot Nets Communi- ties in Long Neck. Proceeds from the cook-off will benefit local firefighters. A special cook-off category will be the Chili Appreciation Society International (CASI); competitors can earn points to cook at the in- ternational finals to be held in Terlingua, Texas. Trophies and cash prizes will be awarded to the top finishers in the non-CASI events. Each cooking team will receive a goodie bag filled with great items from area businesses. In addition to the various chili cooking competitions, there will be live music, rides for children, a variety of foods and beverages and numerous products sold by area vendors. There's still room for cooks in the restaurant, no rules and CASI competitions. Participants must pay a $15 entry fee, which entitles them to enter as many categories as they like. For more information, call Melissa Berner at 945-2050. Barbecue not just for breakfast anymore History will once again he made in Atlantic City, N.J., as the new Sandcastle Stadium hosts the At- lantic City Barbecue Competition on Saturday and Sunday, Aug. 29 and 30. This event is sanctioned Wine Continued from page 59 a touch of salt for the salad only, since the acid in the tomato and onion are sufficient. In a white hot, cast iron pan, I seared the tuna, which had been cut into 3-inch irregular block shapes, following the contour of the fish loin, until it was just warmed through, about I00 F. When sliced on the bias, this pre- sentation is known as tiger eye with four concentric circles of col- or. The keys to this salad are en- joying rare tuna and charring to by the Kansas City Barbecue So- ciety, the world's largest group of barbecue devotees. Hungry guests will have the op- portunity to sample the best of the best, as major contest winners will 100 F on a very hot surface. Some good wines to enhance this lovely meal are pinot noirs from Washington State, or if the wallet is willing, a Pommard from France. Best of all from my point of view, a Brunello Di Montalcino from Italy. If you decide to use this dish, please use albacore; the more oily yellow or blue fin doesn't do the dish justice. A special thank you to Bob for a thoughtful and very humorous critique of my column. A bient6t. attempt to redeem their coveted ti- tles. Contestants will be compet- ing in four different categories: ribs, brisket, chicken and pork. Teams from as far away as Massa- chusetts and South Carolina have registered and new teams are wel- come to try their hand at the $1,500 in prize money. John McDonald is the owner of Garden Gourmet restaurant in Rehoboth Beach. Food Continued from page 59 Boosler's advice: "I have six locks on my door all in a row. When I go out, I lock every other one. I figure no matter how long somebody stands there picking the locks, they're always locking three." And finally, I was discussing the merits of an interesting theory with my good friend, Prudence, who happens to he my dog. A iin- guistics professor said that man's ability to use language makes him the dominant species on the plan- et. But Prudence pointed out that while that may he true, there's one other reality that separates man from animal. I inquired what that Was. She looked at me as though I was an idiot and responded, "Well, of course you certainly re- alize that humans are the only species not afraid of vacuum cleaners." And then Prudence asked me, "Does the name Pavlov ring a hell?" that eat fruits and grains, provid- ing an alternative to chemical treatments used in storage. At higher levels, irradiation destroys disease-causing micro-organisms such as salmonella ind E. coil that can contaminate meats and poul- try. Do irradiated foods become ra- dioactive? The energy used in food irradiation is not strong enough to cause food to become radioactive. It passes through the food much like rays through a window, caus- ing chemical changes similar to those that occur in cooking. In ad- dition, irradiation does not signifi- cantly change the taste or nutri- tional value of the food. Are irradiated foods safe to eat? Extensive research over the past 45 years has found no evidence that irradiated foods cause any in- creased risk of exposure to harm- ful substances. More than 40 countries have ap- proved the use of irradiation for some 30 food products. The American Medical Association and the World Health Organiza- tion have endorsed the safety of irradiated foods. Must irradiated foods be refrig- erated? Irradiated foods must be safely handled just as any other foods. At levels approved by the FDA, irradiation pasteurizes but doesn't sterilize foods, so surviv- ing bacteria can multiply if foods are not handled correctly or stored at the proper temperature. Although irradiation destroys most harmful bacteria, proper handling and storage by the con- sumer are still important. Open All Yead LEWES FISHHOUSE & PRODUCE t 130 Highway One 5 Points, Lewes, Delaware FR00" TUNA 8.49 .,. Retail & Wholesale Sun.-Thur 11-7. Fd. & Sat 10-8 644-0708 Read Selections From The Cape Gazette On-Line www.lewestoday.com www.rehobothtoday.com Beer- Wine. Spirits Bacardi Rum $15.99 1.75 liter $13A9 30 pack Rehoboth Beach Plaza Rt. 1 (just before Dewey) (302) 227-6070 Rehoboth Beach, DE Corona $19.99 Case Lewes 1551 Savannah Rd. (302) 645-8662 Lewes, DE