Tasters sample McCormick aromas in secret sensory lab
Tasters evaluate hundreds of McCormick products from gravies to jams and spices. They document aromas and flavors using scoring sheets and sensory profiles, detailing notes like resinous vanillin medicinal and woody hints as onions and garlic panels follow.
MENTIONED IN THIS ARTICLE
Ms. Gillette
Vidalia
Food and Friends menus scheduled for Aug 17
The Food and Friends meals are listed for Aug 1 to Aug 7 across multiple centers including Catoctin View Community Room and Burkittsville. Menus feature beefaroni, fried chicken, ham, meat loaf, turkey, hot dogs, and assorted sides with beverages and desserts. reservations available at 694-1605.
MENTIONED IN THIS ARTICLE
Food and Friends
Burkittsville
Catoctin View
Matter Ave
Burkittsville ST. Paul’s Parish Hall
Mt, Pleasant Raritan Community Center
Wolfsville Elementary School
Woodsboro Fire Hall
Brunswick Senior Center
Walkersville High School
Point OF Rocks
Raritan Community Center
Middletown Zion Lutheran Church
Spanish Vegetable Soup From V-8 Juice
Mik is served with all meals. This quick soup uses V-8 vegetable juice, cucumber, green pepper, onion, olive oil, wine vinegar, garlic and hot pepper sauce blended to a smooth puree. Chill at least six hours before serving with extra chopped vegetables. Makes four servings.
New Orleans Banana Flapjacks Enter Brunch Scene
In New Orleans French Quarter a new brunch favorite appears with Banana Flapjacks. Savvy Cajuns mix sliced bananas into buttermilk batter for gold brown griddle cakes, served hot with maple syrup. Recipe details and nutritional notes follow.
MENTIONED IN THIS ARTICLE
New Orleans
Pasta Vegetable Bake for Colorful Meal
Combine whole wheat pasta with broccoli green pepper onion and water chestnuts in a baked dish. Cook pasta and vegetables, make a cheese milk sauce with margarine and cornstarch, then mix with pasta and vegetables and bake until heated through for six servings.
Fish Poaching Tips From a Poissoniere
A poissoniere explains methods to keep fish from sticking during poaching. A light oil on the insert rack prevents sticking, and a touch of gelatin in the poaching liquid helps maintain firmness of the fish.
MENTIONED IN THIS ARTICLE
Poissoniere
Also Mentioned on This Page
Emmitsburg & Thurmont
Associated Press
Fishy Business
Roy Rogers