Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, September 1, 1993 TAG: 9312170269
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: Almena Hughes
DATELINE: LENGTH: Long
After a sleepless night remembering scenes from the horror movie "The Blob" and listening for the cabinet door to open, she transferred the offensive container to a plain brown bag and brought it into the office, where we assured her that the mass actually was just a yeast-based starter called the vinegar mother. It was totally harmless and, in fact, could be used to make more Balsamic vinegar. And at roughly $4-$5 per 17-ounce bottle, that might not be such a bad idea.
Unconvinced and remembering that The Blob also started out small, my co-worker opted on the side of caution and trashed the vinegar, bag and all.
Most of us have infrequently used condiments and other foodstuffs that could sit on our shelves indefinitely but probably shouldn't. Sometimes they look lethal, but aren't; other times they look innocent but could do a lot of harm.
Virginia cooperative extension agent Charlotte Kidd says that even when they look and smell OK, most condiments should be used within one year of purchase. Most will keep better if refrigerated. Goods given a last suggested date of sale by the manufacturer generally can be safely stored and used up to six months past that date. If a product isn't dated, the best way to know when its time is up is to date the product at the time of purchase.
According to the Kroger Product Information Line, high-acid canned goods, such as tomatoes or pineapples, generally remain at optimum quality for about two years. Other canned goods may remain at peak as long as five years. However, any can that is swollen, leaking, dented or otherwise damaged should be thrown out. Some companies, such as Campbells, put sell-by dates that consumers can read on their products.
But all canned goods are date coded, and consumers can call manufacturers to have the codes deciphered if they want to find out their canned goods' ages. The Kroger line, incidentally, gives information on product preparation, storage and handling as well as some great recipes. Call it at (800) 632-6900.
Obviously, if something smells spoiled you wouldn't want to chance eating it. Looks, on the other hand, can be deceiving. For example, Kidd says that exposure to oxygen may cause ketchup to darken or form a crust around the bottle rim, but does not diminish the product's quality. Exposure to light while maturing may cause white potatoes to form chemical toxin green spots called solanin. But the spots can be cut out and potatoes safely eaten. White molds on breads or cheese can be trimmed off and the unaffected parts safely eaten.
On the other hand, if mold is blue or green, it is recommended that the food be discarded because the mold probably extends more deeply than is visible to the naked eye and can possibly cause food poisoning. And the Food and Drug Administration recently issued a warning to consumers to be sure to refrigerate both homemade and commercially prepared mixes of chopped garlic in oil, garlic in butter and garlic in margarine. It seems the innocuous looking seasonings, if left at room temperature, may cause potentially fatal botulism food poisoning.
Eggs have been in the news a lot recently as potential sources of salmonella poisoning. Most egg cartons bear sell-by dates, and eggs fare best when stored in their containers. But if you need to test an egg for freshness, authors Marina and John Bear in their book, "How to Repair Food," (Ten Speed Press, Berkeley, Calif.), say to gently lower raw eggs into a container of water. If they float, they've got air pockets under their shells, which means they're old.
Old baking powder won't hurt you, but neither will it be effective as an ingredient. The Bears suggest checking baking powder's potency by putting one teaspoonful in a cup of hot water. If it bubbles a lot, it's still got what it takes. This book, released in 1987, is the definitive guide if you've ever had a kitchen disaster or want to avoid one. Request it from your local bookseller, or order it for $7.95 plus $2.50 S&H, by calling (800) 841-2665.
This month promises to be anything but disastrous when it comes to food matters. Those wild and crazy "Cookin Cheap" chefs, Laban Johnson and Larry Bly, are seeking by Sept. 15 recipes from Southwest Virginia cooks for inclusion in a souvenir booklet. The booklets will be part of a kickoff at the Hollins College Theatre on Oct. 23, marking the duo's 14th season on Blue Ridge Public Television. Contributions of $20 for members or $25 for nonmembers will be sought for the fund-raising event. In the meantime, send your best recipes to Puttin' On The Ritz, Blue Ridge Public Television, P.O. Box 13246, Roanoke, Va. 24032.
Kamora Imported Coffee Liqueur also is soliciting recipes and giving a grand prize of a week for two in Cancun, Mexico. Categories include drinks; snacks/appetizers; main dish; or dessert. Entrants must be at least 21 years old. Send by Sept. 31 your original recipe ,which must incorporate Kamora, your name, address and daytime telephone to Cooking with Kamora, 500 N. Michigan Ave., Suite 200, Chicago, Ill. 60611. Incidentally, you might find some inspiration in a wonderful little free booklet from a rival liqueur manufacturer. Request "The Best of Kahlua; A Guide to Food and Entertaining" by writing New Kahlua Recipe Book, Department NRB, P.O. Box 2426, Farmington Hills, Mich. 48333-2426.
Chef Nancy Chang, with 18 years' teaching experience, will again offer a series of classes on cooking authentic Chinese food. September's course, beginning on the 16th and meeting weekly on Thursdays from 10 a.m.-noon in Southwest Roanoke, is on nutritious and healthy Chinese home cooking. In October, Chang will cover proper use of a wok, cleaver and steamer and in November focus on popular Chinese dishes. Each four-lesson course includes either a lunch or light dinner, and the menus are absolutely mouth-watering. Evening classes also are available. For information, call Chang at 774-8432.
Finally, the Smith Mountain Lake Wine Festival at Bernard's Landing Resort will span the weekend of Sept. 25-26. Tastings of award-winning wines from 10 of Virginia's leading wineries will be complemented by a variety of enticing foods, crafts and musical offerings.
Advance tickets, which must be ordered by Sept. 15, are $8 for tasters and $5 for non-tasters and people under age 21. At the gate, tasters will pay $12; other prices remain the same. Send payment to the Chamber/Partnership, #2 Bridgewater Plaza, Moneta, Va. 24121, or phone 721-1203 or (800) 676-8203.
by CNB