Preparing pomegranatesBrilliant-red pomegranates are at...


November 10, 1999|By Suzanne Loudermilk

Preparing pomegranates

Brilliant-red pomegranates are at their peak this month. The juice of the sweet-tart fruit adds zip to marinades, salad dressings, desserts and beverages. The colorful seeds garnish sweet and savory dishes. For preparation tips, write to: Pomegranate Recipes, P.O. Box 293, Fowler, Calif. 93625.

Caution on soy products

The American Institute for Cancer Research is advising consumers against adding large amounts of soy or soy supplements to their diets, saying it is still too early for scientists to make specific dietary recommendations regarding cancer prevention. While the Food and Drug Administration recently allowed food marketers to make claims about soy protein's role in lowering the risk of coronary heart disease, the AICR stressed that the health claim does not address cancer risk.

Spice tips

As the holiday cooking-and-baking season approaches, McCormick/Schilling offers tips for determining whether spices and herbs are fresh. "Check to see that the color of your spices and herbs are vibrant. If the color has faded, chances are the flavor has, too," says Laurie Harrsen, the company's manager of consumer affairs. "Rub or crush the spice or herb in your hand. If the aroma is weak and the flavor isn't apparent, it's time to replace them."

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Suzanne Loudermilk, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519.

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