The Dish

THE DISH

April 09, 2003|By LIZ ATWOOD

Adding holiday color

If you're "dyeing" to color Easter eggs, here are some tips from Hunt Valley-based McCormick & Co.:

Hard-boil eggs by placing them in a single layer in a saucepan. Add enough water to cover by at least 1 inch. Cover pan and quickly bring just to a boil. Remove from the burner and let stand, covered, about 15 minutes for large eggs. Drain the hot water from the pan and run eggs under cold water until cooled.

To color, combine a half-cup boiling water, 1 teaspoon of vinegar and the desired food coloring.

Personalize eggs by using a crayon to write names on them before dipping the eggs in the dye.

Store eggs in the refrigerator after coloring.

For more information, visit www.mccormick.com or call 800-623-5847.

Roll along with the same flavors?

Time to kick out the incumbents? Life Savers Candy is putting the question to a vote as it asks candy lovers to decide whether to retain the original five flavors in its popular roll or select new ones.

Cherry, orange, lemon, lime and pineapple have held their positions since 1935. Among the new "candy-dates" are green apple, watermelon, raspberry, mango, tangerine and blackberry.

To vote, visit www.candystand.com before May 1.

A new way to fight infection

One day consumers may add a "spice" to their food that could save lives.

Researchers in Canada are developing an antibody cocktail that could prevent most common food-borne germs, including E. coli and salmonella, from infecting the body. The substance is derived from freeze-dried egg yolk and could be sprinkled or sprayed onto meats, fruit and vegetables. It does not affect taste, the researchers said.

The research was described at the national meeting of the American Chemical Society held recently in New Orleans. For more information on the society, visit www.chemistry.org.

Spicy concoctions

Grab your herbs and spices. McCormick & Co. is offering $10,000 to the person who can come up with the next winning spice combination.

Last year's winner of the Spice Blend's contest was Roberta Wolfson of Miami, who created a savory mixture of cumin, coriander, paprika, cinnamon, cayenne, pepper and salt called "Roberta's MoRockin' Mix."

Contest entries must be original blends that use at least two McCormick spices or herbs. Entries must be submitted by May 15. For contest rules and an entry form, call 800-623-5847 or visit www.mccormick.com.

Events

Learn to cook wings, shrimp, steak and other "guy" food 7 p.m. tomorrow at A Cook's Table, 717 Light St. $55. At 7 p.m. Friday, learn about Thai food. $45. For information about these and other classes, call 410-539-8600.

Dena Marino, executive chef at the Ajax Tavern in Aspen, Colo., will prepare a five-course dinner 6 p.m. Monday to benefit the Family Tree, a nonprofit organization dedicated to preventing child abuse and neglect. Tickets are $250 and seating is limited. For more information, call 410-889-2300, Ext. 1238 or visit www.familytreemd.org.

Sample more than 50 wines from around the world and meet wine experts from 2 p.m. to 5 p.m. Saturday at Sutton Place Gourmet, 1809 Reisterstown Road. Free. Call 410-484-5501 for information.

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