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The importance of washing produce
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly ...
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Food for Thought
Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly cookbook review.
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vegetables revised.jpg
"Vegetables, Revised" by James Peterson
Feb. 16, 2013 9:10 a.m.



Tip of the Week



Rinse fresh vegetables and fruits under running water just before eating, cutting, or cooking. Even if you plan to peel or cut the produce before eating, it is important to thoroughly rinse it first to prevent microbes from transferring from the outside to the inside of the produce.



-- ChooseMyPlate.gov

Number to Know



81: Percentage of conventional apple orchards that use organophosphates as pesticides, according to a USDA report.

Food Quiz



Poi, a traditional starchy dish eaten in Hawaii, is made from what root vegetable?



A. Daikon



B. Taro



C. Rutabaga



Answer at bottom of blog post.



Word to the Wise



Daikon is an Asian radish with a sweet and spicy flavor. It is an essential ingredient in Asian cooking and the most popular vegetable in Japan. The literal translation from the Japanese is "big root." The most common variety of daikon, however, looks like a turnip or white carrot, and that's probably the kind you'll find near the fresh ginger in the grocery store produce aisle.



-- Cookthink.com



The Dish On...



"Vegetables, Revised: The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes," by James Peterson



Treat yourself to an in-depth education with Vegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables -- from amaranth to zucchini -- along with information on dozens of additional varieties and cultivars. 







Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use. 



Food Quiz Answer



B. Taro. Poi is a traditional Hawaiian staple made from boiled taro root that's been pounded to a smooth, glutinous paste. Poi is very easily digested, making its minerals (calcium and phosphorus) easily absorbed.



-- Delish.com



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