A la carte: New edition of 'Food Lover's Companion' arrives
‘Food Lover's Companion'
Remember the scene in the 1979 movie “The Jerk” in which Steve Martin's character is so genuinely thrilled to see a truckload of directories that he jumps up and down, yelling “The new phone book's here! The new phone book's here!”? That's how we feel about “The New Food Lover's Companion, Fifth Edition” (Barron's $16.95) by the late Sharon Tyler Herbst and Ron Herbst.
It has at least 500 more entries than the last edition, with more information on ethnic ingredients. Consult the paperback guide for proper pronunciations; a more comprehensive listing of food additives and even blood-alcohol concentration charts for men and women.
Red wines benefit from a bit of chill
In warm weather, red wine benefits from a slight chill before serving. If your house is warm and your bottle of wine is room temperature, it probably should be chilled down in the refrigerator for 20 minutes or so before serving. Why? Red wines fall apart and don't taste like themselves when they're too warm.
The cooler red will be more pulled together, the alcohol subdued, the flavors zoomed into focus. And no, you don't have to go out and buy a wine thermometer. Just use your good judgment. And when in doubt, taste.
At restaurants, don't be afraid to ask your server to chill a bottle of red that seems too warm. It happens a lot. When the waiter or sommelier brings the bottle over to the table, if it's not slightly cool to the touch, ask for the bottle to be put on ice for a few minutes. And by ice, we mean an ice bucket filled with ice and water, with the bottle submerged to the shoulders. You don't want your wine icy. But even if that happens, it won't take long to warm up again.
Kosher recipe app
The Manischewitz Co. has debuted their free Kosher Recipe App for Apple and Android devices. Notable chefs, cookbook authors and home cooks submitted hundreds of recipes for the app, which spans many occasions including Rosh Hashana, Passover, Hanukah, Thanksgiving and Shabbat. Categories of recipes include gluten-free, everyday meals, lunches, side dishes and desserts. Features include holiday fun facts, weekly Shabbat times and recipe sharing on Facebook, Twitter, Instagram and Pinterest.
Perfectly grilled vegetables
Use big pieces. The larger the slices, the less likely they'll fall through the grates.
Cut them evenly. Shoot for slices about 1⁄3-inch thick.
Leafy or layered vegetables. For fennel or radicchio, cut in half (or quarters or eighths) always through the core, which will prevent it from falling apart.
Zucchini and eggplant. Buy smallish eggplant, medium zucchini, about 6 inches long. Cut off stem ends, then slice lengthwise.
Peppers. Cut off bottom and top so you have a box. Make one slit lengthwise and lay opened pepper on flat surface. Remove seeds and pith, cut pepper into large pieces where there are natural creases so it will lie flat.
Onions. Cut root and stem end off large onions and peel. Cut each onion into wide rings. Thread each slice with two thin metal skewers about an inch apart. Or just grill green onions: Barely trim off roots and trim tops to get rid of any bruised leaves, then lay perpendicular to grates.
Don't overlook fruit. Peaches, pineapple, even bananas are delicious when grilled.
— From staff and wire reports
Send food news to email@example.com.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Distracted Steelers show nothing in loss to Eagles
- Few homeowners expected to benefit from Bank of America’s $16.65B settlement
- $9 million tentative agreement reached for Rock Airport property in West Deer
- Drills put police, teachers in danger zone
- LaBar: Hulk Hogan wants to fight Brock Lesnar?
- Harmar supervisor demands colleague’s resignation
- NFL could delay punishment
- Rossi: Time with Penguins taught Bylsma importance of stability
- Roundup: Giant Eagle workers approve contract; West Penn Power to pay $1.3 million state fine; more
- Trail ride benefits Pine-Templeton Volunteer Fire Department
- Google Maps opens business doors to online views for shoppers