Food For Thought: Do You Know What Steak You're Getting?

Click inside for the weekly food rail, with items on steak names, an easy recipe for Potato Tapas, news about yeast, and more. Or check out the links below:

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Tip of the Week: A steak of many names

When you order a steak in a grocery or restaurant, do you know what you’re getting?

A common steak, New York strip, comes with many names. It is cut from the most tender section of beef, the short loin, but nobody calls it that. It could be labeled a boneless top loin, Delmonico, Kansas City strip, shell steak, sirloin club or simply a strip steak or boneless beefsteak.

It is tender and flavorful no matter how it’s sautéed, grilled or broiled and less expensive than a beef fillet.

-- Canton Repository

Easy recipe: Potato Tapas

Ingredients:

1 pound russet potatoes, thinly sliced            

2 tablespoon finely chopped onion            

1 tablespoon vegetable oil            

Salt to taste     

1/2 cup diced tomatoes            

2 tablespoons seeded, diced Anaheim chilies            

1 cup shredded cheddar cheese            

1 cup prepared salsa           

Directions:

Spread potato slices evenly on greased cookie sheet. Brush with oil and sprinkle with onions and salt. Bake at 400 degrees Fahrenheit for 25 to 35 minutes or until potatoes are cooked and browned.

Sprinkle tomatoes, chilies and cheese on top. Bake 5 minutes longer or until cheese melts. Serve hot. Makes 6 servings.

-- www.potatoes.com

Did You Know?

Not all carrots are orange. The first carrots originated some 5,000 years ago and were white, purple, red, yellow and green. – United States Department of Agriculture

Food in the News: Yeast research could lead to better beer, wine

Researchers have mapped the DNA of strains of yeast used for brewing, baking and biofuels, something that could lead to better-tasting beer and wine.

According to wire reports, the research was conducted to help further map the human genome. As an added bonus, it could help brewers pick the best yeast strains for improved beer flavors or help vintners develop wine that lasts longer after opening.

The team mapped the genes of more than 70 strains of yeast used around the world for baking bread, brewing beer and making wine. They also looked at wild strains found in oak bark.

Food Quiz

There are many varieties of almonds. Which one of the following is NOT one?

A. Non-Pareil

B. Peerless

C. Harvey

D. Chandler

(www.funtrivia.com)

Answer is at bottom of column

Wise to the Word: Quahog

Quahog (KOW-hog) is the American Indian word for large, hard-shelled clams found on the East Coast. Also known as the chowder clam. -- Canton Repository

Number to Know: 54

Grams of fat in an Ultimate Omelette from Denny’s -- www.dennys.com

The Dish On … “Cooking and Screaming: Finding My Own Recipe for Recovery” by Adrienne Kane

Two weeks before her college graduation, Adrienne Kane suffered a hemorrhagic stroke that left her paralyzed on the entire right side of her body.

The next several years were a blur of doctors, therapists, rehabilitation, and frustration. Until she got back in the kitchen.

She learned to wield a chef's knife with her left hand, and to brace vegetables with her right. Food became not only her sustenance and her solace, it became her calling. Eventually, she turned her culinary love into a career as a caterer, food writer, photographer and recipe developer.

From the Beer Nut’s Blog

Brewery Het Anker, brewers of the Gouden Carolus line of beers, announced they have recently added for new fermentation tanks, doubling their brewing capacity.

The increased capacity was needed due to the brewery adding Gouden Carolus Hopsinjoor and Cuvee van de Keizer Rood in 2008.

This is good news. I’m a fan of all the Gouden Carolus beers. I think it’s an underrated Belgian brewery, so I’m glad to see this.

To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/

Food Quiz Answer

D. Chandler

GateHouse News Service

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