The Dish - 2022

www.homenewspa.com | June 23, 2022 | The Dish

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The Home News

Free

the h s i d

2022

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The Dish | www.homenewspa.com | June 23, 2022

www.homenewspa.com | June 23, 2022 | The Dish

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Are You Using The Right Type Of Cooking Oil? Thrillest.com EXTRA-VIRGIN OLIVE OIL (EVOO) Best for: Drizzling over other delicious things, salad dressing, dips Smoke point: 320 F. Avoid high-temp cooking because the heat will ruin the flavor, even if it isn’t quite smoking yet.

EVOO is more expensive than other oils. Its antioxidants and monounsaturated fats make for a more robust and complex flavor profile. The fla-

vors can be buttery, fruity, grassy or bitter.

OLIVE Best for: Sautéing, pan-frying, making salad dressings Smoke point: 465 F Regular olive oil has a high smoke point and good working texture to make it among the most versatile of cooking oils. Because it has a relatively neutral nose and palate, it’s also your go-to for infusing with garlic, pepper, and other flavors.

COCONUT Best for: Baking, low-heat roasting, and sautéing Smoke point: 359 F Solid at room temperature, it makes for a delicious substitute for butter in most baking recipes either to serve as a non-dairy option or just because it’s great with chocolate, banana, and other tropical flavors. For low-heat recipes, it goes especially well with chicken or sautéing veggies.

SESAME Best for: Sautéing or adding to pickled salads Smoke point: 410 F Sesame oil has a nutty aroma that carries through

The Home News Office Location: 255E S. Best Ave. (Rt. 145), Walnutport, PA 18088 Phone: 610-923-0382 • Fax: 610-923-0383 E-mail: AskUs@HomeNewsPA.com Paul & Lisa Prass - Publishers Catherine Stroh - Associate Publisher/Editor Tony Pisco - Art Director David Farkas/Robin Dengler- Delivery Drivers

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2716 Community Dr., Bath 18014

(Corner of Rt. 987 & 946)

Catering Available 6 in.

12 in.

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Baked Ziti

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Catering Available

Meat Trays

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Lasagna

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Baked Ziti Meat & Cheese Trays ............................ $3.25

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Top Round Roast Beef

And More...

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Food Trailer for 0081-738-0In-store 16 only Catering and610-837-1800 Parties!

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The Dish | www.homenewspa.com | June 23, 2022

Cooking Oil Continued from Page 3 in its actual flavor. Additionally, it has a middlehigh smoke point, which makes it a strong choice for coating your fry pan or wok before plunking down meat or veggies.

PEANUT Best for: Nut-friendly dishes, especially at high heat like in a stir fry Smoke point: 440 F Peanut oil has an exceptionally high smoke point, making it great for frying and deep-frying.

Just be aware: peanut oil goes rancid faster than other oils. Buy in small bottles, and store in a cool space like a dark cabinet well away from the stove.

VEGETABLE/CORN/CANOLA Best for: Frying and deep frying Smoke point: 450 F It has almost no flavor, so whatever you cook in it tastes like itself and not the oil. Consider this your default oil, kind of like basic refined salt. Use it with most recipes, but especially for fried chicken, stir-frying, and recipes that involve dunking stuff in boiling oil.

GRAPESEED Best for: Emulsified recipes and low-temperature sautéing

Smoke point: 420 F It’s a one-two punch of Vitamin E and oleic acid and doesn’t separate at lower temperatures, so it’s especially good for making sauces, dressings, and mayonnaise. Try making garlic confit with it.

AVOCADO Best for: Grilling Smoke point: 510 F Avocado oil has one of the highest smoke points of any oil, making it the best choice for super-hightemperature cooking: fried eggs and stir fry for example. It has a buttery flavor and texture and a high content of monounsaturated fats (the good stuff), and it’s as versatile as olive oil. It makes a good drizzle or garnish, especially mixed into a vinaigrette.

SUNFLOWER/SAFFLOWER OIL Best for: Substitution for vegetable oil Smoke point: 440 F Made from the pressed seeds of the sunflower/ safflower, this stuff has a similar smoke point, flavor, and texture to vegetable, corn, and canola oils.

It’s better for your health, with less bad fat and more good fat than the less expensive veggie oils.

It’s a bit more buttery than your typical canola oil, however it goes bad quickly so buy it in smaller bottles. Use in the same frying, baking and roasting applications you would vegetable oil.

HEALTHY NEVER TASTED SO GOOD! FUZE NUTRITION Mon- Thurs 7AM - 7PM Fri 7AM - 5PM • Sat 8AM - 3PM 848 Nazareth Pike, Nazareth, PA 18064 610-365-8484 • FuzeNazareth@gmail.com www.fuzenutrition.com

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www.homenewspa.com | June 23, 2022 | The Dish

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5-Ingredient Mango Salsa Gimmesomeoven.com • 2 ripe mangoes, peeled, pitted and diced (about 3 cups) • 1 small red onion, peeled and diced • 1–2 jalapenos, seeded and diced • 1/2 cup chopped fresh cilantro, loosely packed • Juice of one lime Toss all ingredients together until combined.

Season with salt and pepper if needed.

Serve immediately, or refrigerate in a sealed container for up to two days.

CATERING �and� EVENTS N

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A great place to meet with friends and family, housed in the Historic Slate Exchange Hotel circa 1853

204 W. Main St., Bath • 484.282.3366 Open daily 11 a.m. to 2 a.m.

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Kitchen open Mon-Sat 11 a.m. to 11 p.m., Sun 11 a.m. to 10 p.m.

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The Dish | www.homenewspa.com | June 23, 2022

A Handy Guide To Common Ingredient Substitutions

Serving 27 flavors of soft ice cream!

Full ice cream menu m Floats Shakes m Sundaes

1439 Blue Mountain Dr., Danielsville • 610-767-6379 Follow us on

for daily specials

Hours | Closed Mon & Tues; Wed 9-2; Thurs to Sun 9-7

CAR CRUISE NIGHTS

1st & 3rd Sundays thru October weather permitting 5-8pm

Food52.com What and how we're cooking these days looks a lot different than it did in the past. Certain ingredients—from yeast and flour to heavy cream and eggs—can be difficult to find. Which means we've been making substitutions left and right, using what we've already got stocked in our pantries, fridges and freezers.

If you've found yourself wondering what you can swap in for molasses, cornstarch, and so many other ingredients, check out these commonly asked ingredient substitutions—and what you can replace them with.

Worcestershire Sauce- Try fish sauce, soy sauce, or sherry vinegar instead.

Shortening- Try coconut oil, butter or margarine instead.

Evaporated Milk- Try regular or non-dairy milk, half and half or heavy cream instead.

Buttermilk- Make a simple swap with just milk plus lemon juice or vinegar instead.

Continued on Page 8

LORAH’S PIG ROASTING and FARM MARKET

We’re your onestop-shop for food & parties!

Farm Market open every Friday 9 a.m. to 6 p.m. & Saturday 9 a.m. to 2 p.m.

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Parties, weddings, reunions & graduations Visit www.pigroasting.net for pig roasting prices

4739 S. Cypress Dr., Walnutport 610-767-3515

Northampton Farmers Market Municipal Park 1401 Laubach Ave., Northampton, Pa 18067 Tuesdays 3 to 6:30 PM May 3 to Sept 20, 2022

Fresh produce • Grass fed beef and pork Smoked products • Baked goods Plants • Lemonade • Peanut Butter Gourmet cooking oils & more!

www.homenewspa.com | June 23, 2022 | The Dish

Page 7

LOCAL FARM FRESH Misty Valley Farm, Inc. is a family owned and operated vegetable farm, egg farm and nursery located in Allen Township, Pennsylvania.

We offer a large variety of items including: • Seasonal produce and fruit • Pasture raised eggs • Raw honey • Maple syrup

• Vegetable starter plants • Flowers - annuals, perennials, hanging baskets, Easter flowers, fall mums

Visit our website or follow us on facebook @mistyvalleyfarminc to see what’s in season. Or better yet, stop by the farm!

1425 Valley Road, Northampton, PA 18067 p 610.428.8139 | w www.mistyvalley.farm

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The Dish | www.homenewspa.com | June 23, 2022

Ingredient Substitutions Continued from Page 6 Molasses- Try honey, maple syrup or dark corn syrup instead.

Cornstarch- Try flour instead. Estimate 2 tablespoons of flour for every 1 tablespoon of cornstarch.

Vanilla Extract- Try bourbon or dark rum instead.

Eggs- For baking, try mashed bananas instead.

$

23

1 egg ≈ ¼ cup mashed banana.

Thyme- Try oregano instead.

Chicken Broth- Try mushrooms, citrus juice, tomatoes, wine or tea instead.

Parmesan Cheese- Try breadcrumbs toasted in olive oil instead.

Shallots- Try red onion, leeks or scallions instead.

Sour cream- Try Greek yogurt instead.

Chocolate- Try 3 tablespoons unsweetened cocoa powder plus 1 tablespoon vegetable oil for every 1 ounce of unsweetened chocolate instead.

The Home News Get YOUR local news from The Home News.

5 issu2e

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Serving Bath, Northampton, Nazareth and surrounding areas since 1942.

Mail form and payment to: The Home News, 255E South Best Ave., Walnutport Pa. 18088 to start your subscription today!

Name________________________________________________________________________________________________________ Address______________________________________________________________________________________________________ Phone ________________________________________________________________________________________________________

HOLY FAMILY CLUB 515 W. Mauch Chunk St., Nazareth

610-759-7887

• Memberships open to join • Non-members can eat food and drinks on the patio Thursday, Saturday and Sunday if interested in joining • Daily menus on Facebook • Live music, open bowling, bingo & other events

Hours | Mon-Thurs: 4 to 11 pm, Fri & Sat: 4 pm to 1 am, Sun: 2 to 11 pm

www.homenewspa.com | June 23, 2022 | The Dish

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Why Do Some People Think Cilantro Tastes Like Soap?

Plus, what to substitute for cilantro if you're cooking for someone with an aversion to the herb.

Marthastewert.com "When cilantro is chopped or crushed, it produces a class of compounds called aldehydes, which makes up the flavor of cilantro," says Bryan Quoc Le, Ph.D., a consultant and author of 150 Food Science Questions Answered. "Many of these include long chain alkenals and alkanals, whose structure is similar to the compounds produced during the production of soap. Some people possess a genetic predisposition for detecting these aldehydes in minute concentrations, whereas other people are less sensitive to aldehydes." These sensitive individuals experience cilantro as being soapy and bitter.

Echoing Le, chef Brooke Baevsky, a manager in product development at Freshly, says that hating cilantro is a genetic trait resulting from a variation in a group of olfactory receptor genes that allows you to strongly perceive soapy-flavored aldehydes in cilantro leaves. "It is estimated that 4 to 14 per-

cent of the U.S. population has this genetic variation, making cilantro taste like soap," she says. "For everyone else, the leafy green tastes like a fresh herb."

What To Use Instead Jessica Randhawa, recipe developer and writer of The Forked Spoon, has found that the best substitute for guests who do not like cilantro is parsley with either lemon juice or lemon zest, "as the herb parsley by itself lacks the citrusy tones that cilantro lovers know it for," she says.

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The Dish | www.homenewspa.com | June 23, 2022

Gin Basil Smash Acouplecooks.com Ingredients • 8 to 10 large basil leaves, plus more for garnish • 2 ½ ounces gin • ¾ ounce lemon juice • ¾ ounce simple syrup • Ice, for serving (try clear ice) Instructions Place the basil leaves in a cocktail shaker and muddle them (gently mash).

Add the gin, lemon juice and simple syrup to the cocktail shaker. Add two handfuls ice and shake until cold.

Strain the drink into an ice-filled lowball glass. If desired, top with splash of soda water. Garnish with additional basil leaves.

Little Cooking Habits To Ditch

Tasty.co Overcrowding the pan- While it may be tempting to fit as many veggies as possible on one sheet tray, doing so will increase the moisture — and food is more likely to steam instead of brown. When roasting, pan-frying, sautéing, or pan-searing food, give your ingredients room to breathe. That way, they can get perfectly golden brown.

Rinsing pasta after you drain it- This strips it of its starch, which is something you need if you want to make your sauce super silky and yummy. The only times when it's fine to rinse pasta is if you're making pasta salad or using it in a stir-fry.

Forgetting that acid is often just as important as salt- Finishing a dish with a splash of lemon or vinegar at the end is enough to make savory dishes — like chili or stew — that much more delicious.

Not deglazing your pan- Never throw away all those precious brown bits stuck at the bottom of a pan at the end of cooking. Use wine, tomato sauce, lemon juice, chicken broth, or even water to deglaze a pan. It'll create a delicious, flavor-packed sauce that'll bind your whole meal together.

Not using the "3-2-1" rule when making pie dough- If you want a foolproof dough recipe, the se-

www.homenewspa.com | June 23, 2022 | The Dish

cret is 3-2-1: Three parts flour, two parts fat, one part icecold water.

Not weighing baking ingredients- The best way to achieve accuracy when baking is to invest in a food scale and weigh ingredients.

When grilling, oiling the grates instead of oiling what you're grilling- Oiling up the grates won't prevent your food from sticking to the grill, and the oil will smoke and carbonize once it reaches smoking point, which could give a nasty aftertaste to your food. The solution? Brush the food with oil, instead of the grill.

Not toasting nuts and seeds- This can make the difference between a good dish (or cookie) and a great one. You can toast the nuts and seeds on the stovetop in a cast-iron skillet or in a sheet pan in the oven and it only takes about 15 minutes. The result? Nuts that have a much greater depth of flavor and that are even crunchier.

Using cold or melted butter when the recipe specifically calls for room temperature- The butter should still be solid but soft enough to be whipped so you can cream it with sugar.

The pot you use to make pasta is too small- To make sure your pasta doesn't clump and stick together, you need to give it room to cook and move around in the pot — so use a large one. Also, there's no need to add oil to the pasta water, as that's actually counterproductive. But make sure you stir the pasta very often, especially at the beginning of cooking.

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Authentic international foods from Hungary American homemade comforts & favorites Stretched strudels at Mattie’s Strudel Haus

Smoked cheeses & beef jerky with AK Farms

Artisanal breads in a variety of flavors from Matty’s Marvelous Makery Quench your thirst with options Fresh smoothies from BlendLife Hand-crafted, small batch spirits from Five Saints Distilling

Saturdays 9 a.m. to 12 p.m. v Monocacy Creek Park

Enjoy outdoor dining on our patio!

Proudly serving the Bath community for 9 years Over 30 craft beers Seasonal featured drinks DINE-IN OR TAKE-OUT N TRIVIADOAYS! S E N WED

Adult Slushies available!

201 W. Main Street, Bath • 484-281-3661

SUN & MON 11:30-9 • CLOSED TUES • WED 3-9 • THURS-SAT 11:30-10 Follow & Like us on Facebook

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The Dish | www.homenewspa.com | June 23, 2022

ICE, CUSTARD,

HAPPY ©2022 RITA’S FRANCHISE COMPANY, LLC. ALL RIGHTS RESERVED. VALID AT PARTICIPATING LOCATIONS.

AND AA WHOLE WHOLE LOT LOT OF OF AND

RITA’S OF NORTHAMPTON WE MOVED TO 2015 MAIN STREET, ACROSS FROM THE ROXY. FREE PARKING BEHIND THE THEATER.