Weekly food rail, with tips on what "fat free" and "low fat" mean, an easy shrimp kebab recipe and more.
Tip of the Week: Don’t be tricked by labels
Just because foods are labeled “low fat” or “fat free” does not make them calorie free; manufacturers often add sugar to add texture and bulk lost from removing fat.
The most important thing to look at when you’re reading a label is not the calories, fat or sugar. Instead, it’s the serving size that must be read first.
Note: “Fat free” means less than a half a gram of fat per serving, “low fat” or “light” means less than 3 grams of fat per serving, and “reduced fat” means 25 percent less than the reference food.
- Dietitian Susan Burke March, www.SusanBurkeMarch.com
Easy Recipe: Shrimp kebabs
Shrimp kebabs simplify cooking. Whole cherry tomatoes between shrimp work well; so do button mushrooms. Brush with vinegar and oil plus Italian herbs.
Or brush them with oil and chili powder for Cajun style. Smoky chilpotle powder complements the grill.
It grills in four minutes or less; grill them de-veined and in the shell for best flavor. Remember that it’s easy to overcook seafood. Keep a close eye on it.
- The Repository
Did You Know?
A Canadian study has found that cashew seed extract shows promise as an effective anti-diabetic.
The “chicken sitter,” a vertical poultry roaster, provides a reservoir for beer to steam the inside of the bird.
Elizabeth Karmel has rolled out a porcelain model for $12. Metal chicken stands are about $7. Beer cans are free but so 1990s.
- The Repository
Wine-making is the production of wine from a selection of grapes and resulting in bottled wine. What is this entire process called?
Wise to the Word: Arrabbiata
Literally "angry" in Italian; in this case referring to a spicy tomato sauce.
Number to Know
15: Based on a 2006 study, one can of sugary soda a day could equal 15 pounds of weight gain in one year.
The Dish On …
“When French Women Cook,” by Madeleine Kamman
Part memoir, part cookbook, this classic of food literature is an immersion course in authentic, regional French home cooking from a world-renowned culinary authority.
As a young woman, Madeleine Kamman developed her passion for food by working in the kitchens of France’s most respected regional cooks. She dedicates one chapter to each of these remarkable women, who nourished her appetite for the tradition, rigor and deeply personal nature of cooking.
More than 250 recipes for the simple dishes Kamman learned at their sides accompany her evocative reminiscences of a bygone era in rural France.
From the Beer Nut’s Blog: Waiting for this IPA
If you have been waiting for the latest batch of Dogfish Head’s 120 Minute IPA, the uber-high alcohol and insanely hopped beer from the extreme brewers down in Delaware, you’ll have to wait a little longer.
Dogfish Head’s president/brewer Sam Calagione announced recently on his blog that the latest batch of 120 Minute IPA was not up to snuff, and they will not be releasing it right now.
Yeah, it’s kind of disappointing that the beer won’t be in stores soon, but you have to respect the fact they’d rather not release a subpar product.
Read more from the Beer Nut at blogs.wickedlocal.com/beernut.
Food Quiz Answer
GateHouse News Service