Server: Microsoft-IIS/3.0 Date: Mon, 29 Dec 1997 17:42:28 GMT Content-Type: text/html Accept-Ranges: bytes Last-Modified: Mon, 29 Dec 1997 16:49:56 GMT Content-Length: 5195 Consumer Update
Consumer Update

Tradition usually dictates how and where people spend New Year's Eve and, even, what they eat. Are you accustomed to a formal celebration, black tie, perhaps, replete with champagne and caviar? If so, you'll find an exceptional selection of the world's best caviars at The Food Emporium. While any kind of fish eggs can actually be called caviar, connoisseurs consider the only real caviar to be the roe of three species of Caspian Sea sturgeon - beluga, osetra, and sevruga. Beluga is the most delicate variety with a light, smooth flavor and a color that ranges from light to dark gray. Osetra ranges in color from golden yellow to brown with a "nutty" or "fruity" flavor and a smaller grain than beluga. Sevruga is the most abundant of the Caspian sturgeons and, according to most aficionados, the most preferred for its medium-sized dark gray to black roe and assertive, but delicate flavor. The word "malassol" on the label is Russian for "little salt". Caviar is elegant in its simplicity. It should be served chilled and undisturbed, meaning it's quite correct to place the container on a bed of ice and be sure to use a bone or mother-of-pearl spoon. Although some go to the trouble of offering a garnish of chopped egg and onion and even capers or lemon, nothing is needed other than toasted triangles of crustless white bread. With such simple elegance one needs only to raise a glass to toast a happy, healthy, prosperous and peaceful 1998.


MICKEY'S CLASSIC RECIPE
***HOPPIN' JOHN SOUP***

Serves 6-8

Eating Blackeyed Peas on New Year's Day is a Southern tradition

that bespeaks humility with hopes for prosperity in the New Year. 3 tablespoons vegetable oil 1 large onion, chopped 1 clove garlic, chopped 1 pound dried blackeyed peas, picked over 1/2 pound smoked ham, cut in chunks 1/4 teaspoon dried thyme 1 bay leaf 1/4 teaspoon red pepper flakes 1 quart each chicken stock and water 1/2 cup brown rice In a large pot, saute the onion and garlic in the oil. Stir in all ingredients
except rice and bring to a boil. Reduce heat and simmer, partially covered,
1 hour. Add the rice and cook, partially covered, 30 minutes or until the
peas and rice are tender. Add more stock if the soup is too thick. * Recipe adapted from "The Grains Cookbook" by Bert Greene (Workman).


DO YOU HAVE A FAVORITE CHICKEN RECIPE?
Enter the Delmarva Chicken Cooking Contest's search for the best chicken recipe in the Northeast. Residents of 12 eastern states - Virginia to Maine - and the District of Columbia are invited to submit original recipes for broiler-fryer chicken, whole or any parts. Recipes should be interesting, widely appealing and in tune with today's food trends. There is no limit to the number of entries one may submit, but each recipe must be typed or printed on a separate sheet with name, address and telephone number on each. Twenty finalists will be selected to receive expense-paid trips to participate in cook-off finals set for June 12-14 in Delaware's coastal resort area. A panel of food professionals will choose the top winner who will receive an all-inclusive Caribbean vacation for two (or cash equivalent), $1000, an LP gas grill, Cutco cutlery and a McCormick spice rack and spices. Second and third placers will share $2500 and gifts from Cutco and McCormick. Special awards of $200 each will go to the best dark meat recipe and the best quick and easy entry. Entries, postmarked on or before February 2, 1998, can be mailed to DCCC Entry, R.D. 6, Box 47, Georgetown, DE 19947-9575. For complete contest rules, write to the contest address or call (302) 856-9037. The Delmarva Chicken Cooking Contest is sponsored by Delmarva Poultry Industry, Inc., the trade association representing the poultry industry on the Delmarva peninsula.


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