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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jan 17, 2001
Page
3
A butcher ties a rump steak into a near cube and suspends it in vigorously boiling salted water. After 15 minutes per pound, the meat is lifted, sliced to reveal rosy tender interior, and served with watercress and French bread for a unique roastless dish.
A traditional Boeuf a la Ficelle method suspends a rump roast in water for even cooking then rests before slicing. Serve with watercress dressed in vinegar and mustard, olive oil, and crusty bread. yields 6 to 8 servings with 251 calories per portion.
Reader recipe feature traces Chef Jackson York from City Club Arlington to Marsala and La Cucina as he shares a cheeseburger soup. Also included is a Nabisco linked Cream of Wheat pancakes creation by Todd Wilbur, with ingredients, method, and nutrition for both dishes.
Knight Ridder surveys gadgets launched in 2000 noting overvaluation and several clever items. Highlights include C&H Bakers Sugar for baking, Gold Medal flour in clear resealable bags, StarKist tuna pouches, Peugeot Pocket Pepper Mill, BonJour Salad Chef System, ButterMate, Stainless Spoon Rest, and Dixie’s Rinse & ReUse. Also mentions Toaster Bagel, Yoplait Yumsters, and Danimals yogurt with sugar concerns.
Fragmented clippings describe a popcorn eating tool with a dishwasher safe plastic pincer and salt shaker pack priced at 4.95 for 12. A Baltimore Sun note suggests using juniper berries with meats. A food safety advisory from Partnership for Food Safety Education urges 20 second handwashing.
A brief chicken recipe from eatchicken com describes baking sliced chicken breast with grated cheese and pepper. Bake on a stone or sheet 8 to 16 minutes until cheese browns, serving hot. Makes about three servings.
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