Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, November 10, 1993 TAG: 9311090167
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: Almena Hughes
DATELINE: LENGTH: Long
No doubt, high on many holiday shopping lists will be small kitchen appliances. I know that I usually get as well as give a few each year. Some have been absolute godsends. Others, well . . . it's the thought that counts, right?
This year, there are some intriguing appliance additions, such as the One Minute Grill Express from Creative Technologies Corp., a five-minute steam grill from Hamilton Beach or a couple of super fast-cooking convection and jet stream ovens - all offering alluring assurances of better flavor, more health benefits and less time in the kitchen.
But what makes an appliance a hit or a miss? Which ones do people most often give or want to receive and why? I'd really like your help in solving these great mysteries. So a special phone line has been set up for your input on appliances. I'll get back to that in awhile.
Actually, I'm pleased to say I've been hearing a lot from readers this month. Many of you have said you like the food pages' new format. From all the people who helped make the change, thanks. One reader wondered if we could arrange the recipes so they weren't back-to-back. Unfortunately, that isn't possible because our layout is affected by ad placement. But it was a good suggestion.
Reader Alice Richardson of Roanoke, who is on a restricted diet, wondered what could be done to get restaurateurs to cook with less or even no salt. Since most eating establishments are out to please the mass market's palates, cooking without salt is an unlikely option. However, if a diner orders a la carte, she/he can request that the meal be prepared without salt. Also, suggest to the restaurants' managers that they consider the needs of special-diet diners. You might convince them to offer at least a few appropriate selections.
Thanks to Glo Shaddle of Roanoke for sending in a wonderful-sounding recipe for a pumpkin-mincemeat pie that she says is perfect for Thanksgiving and the holiday season.
Thanks also to Lois Baumgartner of Blacksburg, who wrote wondering how to use the chestnuts that are now in season.
Virginia Tech Extension agent Denise Brochetti said always cut a small slit into the nuts' shells to allow steam to escape while they cook. A serrated bread knife seems to work well. To make a puree, boil the nuts about 35-40 minutes, drain, peel and puree in a food processor of blender while still warm.
You can also roast the nuts on a baking sheet in a preheated 425-degree oven for 20 to 30 minutes. Remove only as many as you can peel before the nuts reach room temperature. Longer roasting won't hurt them, but their bitter inner shell can only be removed while the nuts are warm. Store peeled nuts in a container in the refrigerator and use within a couple of days.
The nuts, which get only about 6 percent of their calories from fat compared to most nuts' 75 percent-85 percent fat content, are often added to stuffings or can be used in place of walnuts in some pastry recipes. They also often are added to brussels sprouts, as in the following recipe.
I've enjoyed hearing from you, and a few others would like to as well: Among them are the members of the Roanoke-Wonju Sister Cities, who hope you'll be sampling their authentic Korean cuisine at their annual Harvest Moon Dinner, 6:30 p.m. Saturday at Virginia Western Community College. Tickets are $10 for adults and $5 for children 10 and younger. The others are a couple of contest promoters.
If you get your great pork chop recipe into the National Pork Producers Council by Nov. 30, you could end up wallowing in dough. The grand prize is $1,500. For details, call (800) 937-PORK.
Outdoorsmen and women, for submitting by Nov. 30 either their favorite trail-cooking recipe using Success Boil-in-Bag Rice or their favorite cooking tale from the trail, get a shot at winning an Old Town canoe, paddles, flotation vests and dry bags, plus other goodies in the Success/Backpacker magazine Backcountry Cooking Contest. Send your name, address, phone number and entry to 33 E. Minor St., Emmaus, Pa. 18098.
Cooking-contest connoisseurs will get a kick out of the Cooking Contest Chronicle, a monthly newsletter highlighting major cooking events, prize-winning recipes, contest-winning tips, guidelines, food trends and cookbook reviews. A single copy is $3; a one-year subscription is $19.95. For information, contact editor/publisher Karen Martis, P.O. Box 10792, Merrillville, Ind. 464l1-0792.
Now, back to the kitchen appliance question: From now through Dec. 1, let us know your thoughts on what hits or misses in the kitchen: Which small kitchen appliance do you plan to give or hope to receive this holiday season and why? To whom will you give it or who will give it to you? What makes this appliance a good gift? Is there an appliance that you wish you knew more about? Have you any other comments about kitchen appliances? Call 981-0100, category 7820, and let me know. I'll follow up the top questions/appliances in Shelf Life on Dec. 8.
RECIPES FOR GLO SHADDLE"S PUMPKIN/MINCEMEAT PIE, BRUSSELS SPROUTS WITH CHESTNUTS.
by CNB