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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Nov 13, 2002
Page
16
Tipgits ice cream and related frozen desserts are consumed by over ninety percent of US households. Low fat and nonfat products continue to lose shelf space as demand shifts toward richer and indulgent options in the freezer case.
New line features seven low fat premium ice creams with names like Brownie Bliss and Double Karma. Each 1/2 cup serving has 2 grams of fat, pint prices range 2.50 to 3.25 dollars. Packages list ADA exchanges and Weight Watchers points. Deveining shrimp steps describe using a knife to remove the vein and rinsing the shrimp.
Tomorrow in MONEY, readers are urged to consider secure, sensible saving and investment ideas amid fluctuating markets. The piece promotes prudent money management and explores strategies beyond keeping cash under a mattress.
At home chefs seek the best knife through planning and research. Readers learn about blade materials forged versus stamped construction and three-piece fusion designs, with emphasis on price, use, and feel over production details. Names of brands mentioned include Wusthof Chef's Choice Sabatier Chicago Cutlery Forschner and J A Henckels.
Booker notes that price has given way to feel when selecting knives with balance as the key. Men favor heavier knives, women lighter, and buyers grip knives to decide. A typical set includes chef, paring, and utility blades, costing from 80 dollars to over 250 for five with block, or 10 to 100 each. Lifetime warranties are common on higher end models.
Simple techniques from the National Turkey Federation for carving a large turkey. Let the meat rest 10 to 20 minutes after cooking, then separate into breasts thighs legs and wings. Slice on a sanitized surface, carve each part into even serving pieces and plate with care.
Leftover grilled bratwurst links meet beefsteak tomatoes and basil for a quick pasta sauce. White wine reduces with onion and sausage, tomatoes add body, crostini made from stale bread. serve with Parmesan and fresh basil.
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