word to the wise
Food
Pad thai
Thailand’s most known noodle dish, pad thai
combines cooked rice noodles, tofu, shrimp,
crushed peanuts, bean sprouts, garlic, chiles and
eggs, all stir-fried together. – epicurious.com
WIKIMEDIA
did you know? Pluots and apriums are hybrid fruits that are part plum and part apricot. – fruitsandveggiesmatter.gov
Food for
thought
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TIP OF THE WEEK
Avoid high-fat diet
during pregnancy
A high-fat diet during
pregnancy may program
a woman’s baby for future
diabetes, even if the mother
is not obese or diabetic, says
a new University of Illinois
study published in the Journal of Physiology.
“We found that exposure
to a high-fat diet before
birth modifies gene expression in the livers of offspring
so they are more likely to
overproduce glucose, which
can cause early insulin resistance and diabetes,” said
Yuan-Xiang Pan, a University of Illinois professor of
nutrition.
The high-fat diet that
caused these changes was
a typical Western diet that
contained 45 percent fat,
which is not at all unusual,
he said.
Pregnant women should
consume a balanced diet
low in saturated fats, which
are usually found in fattier
cuts of meat, fast foods, pastries and desserts. But they
should also consume appropriate amounts of healthy
fats, including good sources
of omega-3 and -6 fatty acids, which are important for
their baby’s brain and neuron development.
Flaxseeds, flaxseed oil,
soybeans, walnuts, winter
squash and cold-water fish
that are low in mercury are
good sources of omega-3
fatty acids. Eggs, corn oil,
whole-grain bread, poultry
and sunflower seeds and oil
provide omega-6 fatty acids.
seasonal fruit
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Watermelon packed
with nutrients
As its name suggests,
watermelon has lots of water – it’s about 91 percent
water. It is a great source of
vitamins A and C, potassium
and lycopene, an antioxidant
that may help reduce risk of
cancer. One cup of watermelon has almost twice the
amount of lycopene found in
one tomato. – EatRight.org
DOG DAYS
Enjoy regional hot dog recipes this July Fourth
By Kathryn Rem | GateHouse News Service
Mustard and pickle relish are OK on
hot dogs, but to make them special for the
Fourth of July, dress them geographically –
the way street vendors and ballpark hawkers do throughout America.
Chicago hot dogs are layered with yellow
mustard, bright green relish, chopped raw
onions, tomatoes, pickles, sport peppers
and a dash of celery salt. Cucumbers are
optional. Don’t forget the poppy-seed bun,
preferably steamed.
Kansas City frankfurters come with sauerkraut and melted Swiss cheese on a sesame-seed bun. In New York, you’ll find them
topped with cooked onions and brown
mustard. In Atlanta, expect to find coleslaw
on your dog.
A Pittsburgh hot dog starts with a hoagiestyle bun covered with yellow mustard and
a layer of hot, meatless chili. A crusty roll
also reigns in Hawaii, where the frank is
covered with crushed pineapple and teriyaki sauce.
New Orleans’ dog lovers top them with
tangy barbecue sauce, grilled onions and
fresh tomatoes. And in Texas, you’re likely
to find chili, cheese and jalapenos inside the
bun.
“You can turn a plain hot dog into almost
anything,” said Tom Super, spokesman for
the Washington, D.C.-based National Hot
Dog and Sausage Council. “Remember that
a hot dog is already cooked, so you can boil,
steam, grill, pan-fry or microwave it in a
wet paper towel. There’s really no wrong
way to cook it.”
Americans ate more than 7 billion hot
dogs in 2010. More than 150 million of
those were consumed around the Fourth of
July, the No. 1 holiday for hot dog sales.
Chicago dog
Chicago-Style Hot Dog
• 1 all-beef hot dog
• 1 poppy-seed hot dog bun
• 1 tablespoon yellow mustard
• 1 tablespoon sweet green pickle
relish
• 1 tablespoon chopped onion
• 4 tomato wedges
• 1 dill pickle spear
• 2 sport peppers
• 1 dash celery salt
atlanta dog
Bring a pot of water to a boil. Reduce
heat to low, place hot dog in water, and
cook 5 minutes or until done. Remove
hot dog and set aside. Carefully place a
steamer basket into the pot and steam
the hot dog bun 2 minutes or until
warm.
Place hot dog in the steamed bun. Pile
on the toppings in this order: yellow
mustard, sweet green pickle relish,
onion, tomato wedges, pickle spear,
sport peppers and celery salt. The tomatoes should be nestled between the
hot dog and the top of the bun. Place
the pickle between the hot dog and the
bottom of the bun.
– www.allrecipes.com
PITTSBURGH DOG
Hot dog etiquette
• Dress the dog, not the bun.
• Lay on wet condiments first, such as mustard and chili. Then add chunky toppings
– relish, onions, sauerkraut. Follow that with
shredded cheese and, lastly, spices.
• Eat hot dogs on buns with your hands. Utensils are not necessary.
• Wipe your mouth with a paper napkin. Cloth
is pretentious.
• Avoid ketchup on your hot dog if you’re older
than 18.
Source: National Hot Dog & Sausage Council
PHOTOS BY HEBREW NATIONAL HOT DOGS