Wednesday, January 23, 2002
You heard it here first
Ask Chuck Martin about cooking short ribs, last week's chicken taste test and other food issues, from 12:30-1 p.m., today, at Cincinnati.Com.
Cooking specialist Rita Heikenfeld now teaches classes at The Great Indoors in Springdale as culinary home professional. Ms. Heikenfeld, who has spent years teaching classes and hosting food demonstrations in department stores, will lead a class on chill-chasing soups, salad and bread,'' 6:30-8 p.m. Jan. 31. Cost: $22. Information: 346-1506.
Although it's commonly associated with Asian cuisines, most fresh ginger comes from Jamaica. Look for ginger root with smooth skin and fresh, spicy fragrance. Store, tightly wrapped, for up to three weeks in the refrigerator or up to six months in the freezer. (To use frozen ginger, slice off a piece of unthawed root and return rest to freezer.) The best flavor comes from just under the skin, so it's best to gently scrape skin away with knife or tip of spoon. Use ginger in stir-fries, African and Indian dishes and marinades.
Food Lover's Companion (Barron's; $14.95)
Woodbridge 1999 Zinfandel California ($7): This Lodi-based zin isn't a fine wine, but it is a fine value wine. For seven bucks, it delivers medium intense color, aroma and taste, along with good fruit. There's some harshness, but that disappears with pizza or a plate of spaghetti.
Track down elusive Thai ingredients and find recipes, including pad Thai for dummies, at www.thaigrocer.com.
Chef Amanda Morris demonstrates soups, monkey bread, oatmeal cake with coconut icing and chocolate dacquoise during a Baking Sampler, 6-9 p.m., next Wednesday at Cooks' Wares in Symmes Township. $35. 489-6400.
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