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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
May 20, 1998
Page
19
Uncommonly Good Cooks is a monthly newsletter offering rules deadlines prize details winning recipes and tips from winners and judges. Subscriptions run 12 months for 21.95 or a sample copy for 2 via P O Box 884 Monument Colorado 80132 0884. An electronic edition with fax and email updates is also available.
Los Angeles Times recounts a 1953 fracas on South Union Street where 31 year old Howard S Johnson attempted to escape after a quarrel with Miss Ann Green. He leaped from a second floor window, was found on the sidewalk, and hospitalized with a broken leg. The piece also notes eight state produce sniffing dogs and high costs of stopping a new medfly establishment.
The Times poll of national cookbook and independent booksellers ranks ten titles. Debates surround who earned the top spot with Vegetarian Cooking for Everyone by Deborah Madison leading, followed by titles from Patterson Wright, Kamman, Rogers and Gray, Burros Levine, Rombauer Becker Becker, Corridor, Jones, Reich, and Flay Schwartz.
Mint, Mentha, named herb of the year by the International Herb Association, celebrates a long history from ancient tithes to mint juleps. The piece covers culinary uses from peas and jelly to teas, desserts, and sweets, plus household uses like potpourri and baths, with instructions for drying, brewing mint tea, mint jelly, and mint bath infusions.
Create mint syrup by steeping 1 cup fresh mint leaves in 2 cups boiling water for 20 minutes. Strain then add 1 cup sugar and boil 10 minutes until dissolved. Cool and refrigerate. Use as a base for Mint Juleps or to sweeten iced tea.
A simple prepared note describes mint mayonnaise as spread on bread then cucumber slices added between two bread slices. Cut into quarters and serve as elegant tea sandwiches.
A compact discussion of how wine flavors and aromas evolve with age. Varietal scent fingerprints, bottle aging changes, and the role of acidity tannins and tartrates are explained. Readers learn why finish length extends, what tartrate crystals are, and how to handle sediment and pouring to enjoy aged wines.
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