European Stars And Stripes (Newspaper) - November 4, 1986, Darmstadt, Hesse                                Got a beef about chopped meat today s crossword from what kind of beef la chopped men made Many of us while poring Over the various packages of chopped meat at the supermarket packages which May be labelled sirloin Chuck regular Premium or whatever tend to visualize the Butcher in the Back room placing a sirloin Steak or Chuck roast into the grinder. But generally ground beet is made from the less tender and less popular cuts of beef. In a Booklet prepared by the department of agriculture it is stated that because ground beef is so popular Many supermarkets and butchers cannot gel enough meat from a carcass of beef after they have removed the steaks roasts and other cuts to fid the demand. So they buy less tender meats or Tess popular wholesale cuts specifically for grinding into chopped meat. Some stores May buy imported Frozen Boneless beet and grind it after adding trimmings from their meat cuttings. Most of your steaks roasts and chops come from younger steers or heifers while ground meat comes from older animals. Since the meat of older the curious animals is tougher fat is added in varying degrees. The More fat added the cheaper the chopped meat. There s nothing wrong with this process. It s a Good Way to use up All the beef. But if you want actual chopped sirloin buy a sirloin Steak and grind it at Home. I have read that when you use cast inn Hying pans you get Tome Iron from the pan which is Good for your health. It this �o71 a Alto wondering it the tame Benefit ret let when using Copper bottomed Tea kettles. Rita Jussaume w. Warwick . Iron cookware is indeed beneficial because it adds Iron to food. According to material published by Safeway s nutrition awareness program scrambling eggs in an Iron Skillet or simmering Spaghetti sauce in an Iron pot can double or triple the Iron Content of the meal. Another Way of tripling the Iron Content absorbed from foods is to include a source of Vitamin c along with the food. For instance eating Iron fortified breads and cereals along with a Glass of Orange juice can triple the absorbable Iron. It is not beneficial to absorb Copper from cookware. A Tea Kettle with a Copper Bottom poses no problem because the Copper does not come in Contact with the food. Copper is plentiful in food and Only about one third of it is absorbed by the body. The food and drug administration cautions against using any Copper cookware or colanders whose surfaces come in Contact with acidic foods such As tomatoes or berries because the resulting Copper salts could cause stomach upset. I know that it s unsafe to use cracked eggs but is it sate to use eggs that crack while they an boiling so Many eggs do. Beatrice Ermulch Lewisburg Ohio. You re taking a Chance if you buy cracked eggs or use a cracked egg that s been sitting for a while in your refrigerator because bacteria can enter the egg and contaminate it. But there s nothing unsafe about using an egg that cracks in boiling water. As you Point out. Many of them do. The reason this happens is that there is air in the egg. As the egg a seats up the air inside expands and tries to Rind a Way out of the Shell. Sometimes the air finds its Way out of the egg s pores sometimes the pores Aren t Large enough or there s More air than usual and the egg cracks. There is no Way of predicting whether an egg will crack or not. The Way to avoid a Messy Stream or glob of egg White from a cracked egg is to put a Hole in the Large end of the egg with a thumbtack cover the egg with cold water and add a Tablespoon of Salt. If the egg cracks even if you put a Hole in it the Salt will cause the egg White to coagulate at the crack and Seal the opening. I have been advised to Cut Down on cholesterol. A Friend advised me not to eat pasta As it is made who eggs and hour and eggs Are High in cholesterol hew Many eggs does pasta contain Amto Forrand Santa Rosa Calif. Pasta is made without eggs. Ordinary Spaghetti and Macaroni products Are simply made from enriched flour and water and therefore contain no cholesterol. Pasta made with eggs must be labelled As an egg Noodle product. Tina Freeman director of marketing for the Prince co., tells us that approximately 2 a eggs Are used per Pound of pasta for an egg Noodle product. Considering that there Are at least four Servings of pasta in each Pound pasta with egg is still Low in cholesterol. Eggs help to give the past a More yellow tone and also contribute to the product s firmness. Pasta made with High Quality durum wheat Semolina however will be of comparable color and firmness. F would like to get the nutrition action health letter published by the Center for science in the Public interest that you refer to in your column occasionally. How can i get a Ruth armage Rochester Mich. The Center or science in the Public interest is a nonprofit Public interest organization. To get the health letter one has to become a member of the organization. Membership dues Are $20 for one year $23 in Canada. For full time students or senior citizens memberships dues Are $15 annually $18 in Canada. Members Are entitled to 10 issues of the health letter a year free nutrition scoreboard and chemical cuisine posters and a 10 percent discount on the organization s publications which include posters books pamphlets and Public interest software. Write to nutrition action health letter Center for science in the Public interest. 150116th St. . Washington. . 20036. Perhaps my taste buds have suddenly vanished but when making pers eyed potatoes and using m newty purchased Jar of dried Parsley i could not detect any Parsley taste in the finished recipe. What would be the cause of this dried Parsley from Jar imparts about As much flavor to a recipe As a pile of Hay and probably less. Parsley simply does not dry Well. Dried Parsley in a Stew makes it look As if you be added something tasty to the concoction but that s about All. As you have discovered when the main ingredient of a recipe is Parsley such As pars eyed potatoes you have to use fresh. I realize it s not always available but when it is get a Load of it and freeze it fresh including the stems. Put h in a plastic zip toe bag squeeze out the air and Seal it. It s easy to crumble pieces off the Bunch in its Frozen state and return the Bunch to the Freezer. It s not As Good As fresh but it comes dose. Have a consumer oriented question write to son a Heinze. In care of stars and stripes. 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