Wednesday, August 01, 2001
Smart mouth
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Just in
At Hyde Park Gourmet Food & Wine: Sisters Sylvia Levine and Evelyn Ignatow returned from the Fancy Food Show in New York with an unusual new product called Compli a blend of herbs, spices and botanicals designed to harmonize wine and food. Created by Virginia chef-sommelier Steven Brown, the Compli blends can be added to rubs, marinades, soups and sauces, and are available in 10 flavors from cabernet to zinfandel. $12 per tin (about 2.5 ounces). Hyde Park Gourmet, 2707 Erie Ave. 533-4329.
At news stands: The August issue of Bon Appetit features updated recipes for salad sandwiches, ice cream pies and the best lemonade. $3.50.
Market scan
Farmers are saying this is the best season for local sweet corn in years. Look for corn with bright green, snugly fitting husks and pale-golden to golden-brown silk. Silk should be dry not soggy and kernels should be plump, milky and reach all the way to the ear's tip. Refrigerate corn as soon as possible in a plastic bag. Just before cooking, remove husks and silk and rinse. Eat corn within a day of purchase the sooner it's cooked after picking the sweeter it tastes.
Sip it
Bluebird Bitter ($2.99 per pint): Every time I try bottle-conditioned Bluebird, I'm struck anew by how wonderful it is. Voted 1999 Supreme Champion ale in the Beauty of Hops competition, it makes superb use of a great deal of English challenger hops. Rapidly becoming one of my favorite imports, not least because it's a session (lower alcohol) beer.
Ed Westemeier, beer columnist
Tube food
Spud lovers will salivate over the starchy dishes on P is for Potato, at 2 p.m., Sunday on WCET-TV, Channel 48.
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We're looking to enlist a few good palates for our new Taste Team. Briefly tell us why you deserve to serve, and include your age, neighborhood and phone number. Please send post card, 1-page fax or e-mail (no letters) to: TASTE TEAM, the Enquirer, 312 Elm St., Cincinnati 45202; 768-8330; or cmartin@enquirer.com. Deadline: Aug. 15.
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