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CAPE GAZETTE, Friday, Jan. 19 - Jan. 25, 2001 - 57
Kick off football festivities with a super safe buffet
Getting the crowd together to
watch the Super Bowl is a great
way to entertain and serving food
buffet style lets hosts and guests
enjoy the game together.
Harmful bacteria can grow
quickly in buffet table foods,
however, cautions Dr. Sue Snider,
University of Delaware Coopera-
tive Extension food safety spe-
cialist. Remembering a few sim-
ple rules of food safety, she re-
minds Super Bowl party givers,
will prevent food related illness
from spoiling the party.
"Disease-causing bacteria grow
between 40 F and 140 F," Snider
said. "So make sure hot foods stay
hot and cold foods stay cold.
"Crockery cookers are great for
holding hot foods like soups,
meatballs in tomato sauce or roast
beef and gravy," she said. "Elec-
tric fry pans set on low or warm
setting work much the same way
to maintain foods at a safe tem-
perature.
"Placing platters of food on
warming trays and using alu-
minum containers or chafing
dishes over hot water or cans of
solid fuel can also ensure sale
food temperatures," she said.
Keep cold foods such as potato
or macaroni salad, cole slaw or
cold meats in the refrigerator, set
out in small containers and re-
place - not replenish - as needed,
Snider said, adding that any food
with a cream base be treated the
same way.
"Place the food in bowls or on
trays and arrange those containers
in aluminum pans or coolers filled
with ice or in insulated thermal
serving pieces," she said.
Including foods that don't re-
quire being kept hot or cold is a
good idea for buffets. Good ex-
amples are uncut fruit such as
grapes, cheese and cracker assort-
ments and smoked meats such as
pepperoni or summer sausages.
Here are some more hints for a
food-safe buffet:
• Wash hands thoroughly be-
fore, during and after touching
foods.
• Keep raw perishable foods
separate from ready-to-eat foods.
• Keep cold foods at tempera-
tures lower than 40 E
• Keep hot colds at tempera-
tures higher than 140 E
• Discard foods not used within
two hours.
• When in doubt, throw it out!
So invite the gang over and re-
lax at your Super Bowl buffet get
together. A little extra care in ad-
vance will keep football cheer on
the table and eliminate food borne
illness from the guest list.
Peppers
Continued from page 56
Conceived as a way to recog-
nize the finest and feistiest food-
stuffs, the Fiery Food Challenge
has become an industry bench-
mark and the Golden Chile First
Prize has evolved as a badge of
honor among chileheads. Seizing
the Golden Chile has blazed a
path of renown for many a pi-
quant product.
"Chile Pepper" is the only na-
tional consumer magazine dedi-
cated to the hot and spicy food
aficionado. Fanning the flames of
the national obsession with hot
sauces, salsas and hot products,
"Chile Pepper" reports the entire
circle of fire. Pepper gardening,
collectibles, cookbook reviews,
celebrity chileheads, heat-friendly
beverages, grilling, barbecuing
and pepper trivia are featured in
each issue.
Food
Continued from page 56
spoon of the meat mixture and
wrap it into each individual square
wrap. To wrap each roll, lay the
meat mixture in one of the corners
of the spring roll square length-
wise, roll and wrap each side. To
seal each wrap, beat another egg
in a bowl and use as a glue to seal
the sides of the wrapper. Note:
you can freeze the wrapped spring
rolls. Store them in a Ziplock bag
and thaw when ready to fry.
When ready to fry, heat the 2
Wine
Continued from page 56
give the dieting set an acceptable
reason not to eat, precipitated by
the falling from grace of the Ro-
man practice of gorging and un-
gorging, if you get my drift. It's
losing weight without the ugly af-
tertaste.
Beurre Noisette: the first time a
French chef burned the butter he
created a new dish. Sort of like
Evian is naive spelled backwards.
Aw, those wily French devils.
Fruit foam: another French
trick. Take some sorbet and whip
a lot of air into it. Voila twice the
sorbet...and it's lighter too.
Edamame is soy beans. Don't
waste your money. Go out to a re-
cently picked field in the area.
They are all over the ground. Pick
up all you can carry, cook them
every way you can think of and if
you can come up with one great
recipe, I'll send you $5. That goes
double for tofu which ends in fu.
Could that be like evian? Please
ask the farmer first - he may be
baiting his fields.
Organic and locally grown,
that's a lot of B.S. Think about it.
As usual, I have saved the best
for last - Huitlacoche: I never eat
anything I can't pronounce so
you'll have to let me know on this
one. I assure you that the tact that
cups of cooking oil in a frying pan
on medium heat until it is hot. Fry
the rolls till brown. Place the fried
rolls in a plate with paper towels
to remove excess grease. Serve in
a round big plate with a small
bowl in the middle for a dip. For a
dip, use sweet chili sauce that can
be purchased in any Oriental or
Asian store.
Here's another great recipe that
goes well Emmy's egg rolls.
STIR-FRIED VEGETABLES
IN OYSTER SAUCE
4 T vegetable oil
2 cloves garlic, finely chopped
1 lb. mixed Asian greens, such
as Chinese broccoli, bok choy or
it's English name is corn fungus
had nothing to do with my refusal
to try it. My experience with Mex-
ican winter tomatoes and their
wonderful flavor learnt me a lessn
ahll never firgit.
What the beck does that have to
do with wine? Absolutely noth-
ing! However a seared Ahi (tuna)
with black pepper and coriander,
sure did.
I had just ordered a glass of
Acacia Pinot Noir at one of my fa-
vorite restaurants, which I never
write about because the service is
so bad and its not the cleanest, but
it serves great fried chicken ten-
ders, cheesesticks, and burgers
and my kids think it is second on-
ly to McD's and they have a well
chosen wine list from which they
are usually out of half the selec-
tions. But there's still enough
good choices to satisfy all of us.
Can you tell I've been reading
Joyce? Well, the Acacia was great
as usual.
I have recommended this three
times previous and those of you
who have enjoyed it will remem-
ber the wine for it's pepper finish.
Vintage to vintage, Acacia has
small changes in character, nose,
color and persistence but the mild
peppery finish is always there.
This was a '97 and it is really
quite delicious. As I was savoring
the wine and the boys were
munching down the grease, I was
surprised to hear our waitress,"Hi
I'm Jenny" saying, "You ought to
Napa cabbage, roughly chopped
in 2-inch pieces
1 medium carrot, thinly sliced
3 oz. snow peas, trimmed
1/2 C water
2 T oyster sauce
1 t soy sauce
1 t cornstarch dissolved in 2 T
cold water
1 red bell pepper, seeded and
thinly sliced
chopped cilantro
Heat the oil in a wok or large
skillet over high heat until very
hot and almost smoking. Add the
garlic and stir for 30 seconds. Add
the greens, carrot, snow peas, and
water and stir for 2 minutes. Add
try the tuna with that." It was the
first time anyone in this place had
ever recommended anything ex-
cept "ya wanna nudder." I was so
surprised that I said "OK" before
it occurred that fish of any stripe
may be a poor choice here. Pop-
ping a Zantac I waded into the
fray.
Boy, was I pleasantly surprised.
I had ordered the fish medium
rare and it was perfectly cooked.
The cracked black pepper and
ground coriander was sufficient to
accent the fish without over-
whelming it. It was served on a
piperade of roast red peppers,
tomatoes and onion plus some
fresh steamed spinach.
I reserved the spinach until I
had finished the wine because I
have never found that combo to
be appealing. After rinsing with
some water the spinach was very
tasty. It had been steamed with a
bit of olive oil. The dish was fin-
ished with a nice little gravy of
fumet (fish broth reduction) white
wine, clam juice, thyme and
cream. How do I know this?
Three days later I saw its picture
on the cover of "Restaurants and
Institutions" and I read the recipe.
I never would have guessed clam
broth. To Billy, the chef, who told
me he always reads my column:
m,any could read that recipe. Few
could render it as well as you and,
for goodness sake, it's John not
Mr. McDonald. I feel old enough
as; it is.
the oyster sauce, soy sauce and
cornstarch mixture and stir for 2
minutes. Transfer to a serving dish
and garnish with the sliced red
bell pepper and cilantro.
Here's a great story which has
nothing to do with Chinese food,
but it is worth telling. Two little
boys were being very bad. Their
mother goes to her minister and
asks him to talk with them. He
agrees and decides he will ap-
proach the problem by trying to
convince them that God sees
everything. He brings in the first
brother and asks him "Where is
God." The boy doesn't answer. He
asks again, "Where is God?"
Again, no answer. This goes on
for a few minutes. Then the boy
bolts out of the chair, runs down
the hall and grabs his brother. The
brother asks "What's going on?"
His brother says, "Keep running.
God is missing and they are blam-
ing us."
Until next week, shrimp roll:
$1.05. Go for Emmy's.
AllYead
LEWES FISHHOUSE
& PRODUCE
t 130 Highway One • 5 Points, Lewes, Delaware
Sea S.c00'ops
] --While supplies last-
HACCP/FDA Certified Retail & Wholesale
Winter Hours: Mon.-Thurs. 12-6:30. Fri. & Sat. 11-'/. Sun. 12-5 644-0708
you're
hungry
only the
original
will do.
227-SUBS (7827)
Rt. One at Lighthouse Plaza
(Behind Mill Outlet) Rehoboth