European Stars and Stripes (Newspaper) - December 28, 1990, Darmstadt, Hesse National taste trends Washington Post a a Izza is gaining slowly but Stearny. On a burgers in the popularity race among. Foods ordered in restaurants in the United states according to a Survey released recently by the National restaurant association. We All knew that but Here Are the figures a a a in 1985,19 percent of All snacks and meals ordered in american restaurants involved hamburgers pizza was ordered 10 3 percent of. The time. Last year hamburger s popularity dropped to 17.2 percent of All Shack and meal a orders while pizza climbed to 12.7 percent other trends of note. A Frozen Yogurt was the fastest growing menu item in the Northeast Midwest and South in the West it was spicy Chicken. A a. was the fastest declining menu item in the Midwest and South in the Northeast it was eggs and and ome lets while in the West it was veal. In the West the likelihood of ordering mexican food was twice the National average. In the Northeast it was about one Quarter the National average. On the other hand orders in the Northeast for italian items such As veal and stuffed pizza Are twice the National average. Shellfish lovers Are Well aware that when you Ger Quot right Down to the business of a Clambake things can get pretty Messy. The Quot shellfish series Quot of disposable place Mats should not Only a help keep the table clean. But also Supply something to mull Over 1. The six paper Mats vary from old fashioned. Scenes of fish harvesting step by step instructions for taking apart lobsters or crabs to an etching from an 1879 Harper s weekly of Quot Early Man Quot eating an Oyster with the legend Quot at first fright then these of six place Mats costs &v95 and ran be mde red from the shellfish series 115 North race St. Georgetown. Del. 199-17. Seafood on a stick fish hot dogs?.those Are just two of the ways americans will be eating seafood in the 21st Century according to a White. Paper recently presented by the International a a the report predicts that . Seafood a consumption will increase from 15.9 pounds per. Person annually to 25 pounds within the next 30 a a cars a -. Bonos no longer Wilt deter consumption because meals a guided by ultrasonic imaging a will a provide foolproof removal of All Bones at the Point of processing. Even the Tricky task of removing Shell particles from crab meat will be successfully done by robots the reports predicts. The report funded by norwegian Salmon. Marketing Council also predicts in Frozen food technology a to the Point that. Quot consumer preferences will shift dramatically from fresh to highly processed fish also will be More popular with seafood used in Ham loaves sausage and hot dogs. In the next Century seafood will be a snack food. No mess seafood snacks or entries will be purchased on a stick or in a wrapper that also serves As a Napkin. Internalized sauces will be drip free items May be consumed with relative safety while driving Quot. As for flavor the report notes that some experts expect Neutral tasting species of fish will be Flavoured with the essence of other seafood to produce. Fillets and steaks that taste like lobster crab meat or a shrimp sounds a lot like today a legs to a y. A a a a. A on the other hand listen to this Quot flavor modification technology will also produce fish that tastes like Char broiled . A by Richard o Mara Baltimore Suna i am afraid. Of my food. It has come to that to the Point where eating has become a dangerous Endeavor almost but not yet so perilous As not eating. Talk about a predicament. The enemy of the moment according to the results. Of a study published in Boston and last week strewn adj Over the front pages is red Moat which is now said to include Jamb and pork. Experts say it will do unspeakable things to you. This Quot enemy Quot has been the pleasurable companion. Of my life Host at a thousand barbecues. I have Over the years dispatched More to Bones and joints than Bayer has aspirins my gustatory history has the clutter of a neanderthal Cave. A. A a. In addition to a Himalaya of beef i be consumed Mutton Moose Caribou and just last year wild kudu. And once but Only once 1 ate meat from the flank of a. Horse. It was All red stringy dark contributed to my Corporal being and satisfied some non carnal appetite j cannot describe yet which tells me that i am a believer in the wholeness of. Meat s nutrition. Rough Long lived gauchos eat Only meat the Arab warriors who Rode with Lawrence an old australian who was with them told me ate Only meat kebabs. With George Orwell i am suspicious of All food. Cranks who survive on defenceless plants fixed things that can to run away i distrust their constancy especially in love and politics. People who consume great amounts of Liber often achieve clockwork regularity but end up with a View of Lite that is. Well. A. A constipated. A. I have heard the argument that red meat encourages a Bellicose temperament,.a wrote not Long ago in a vegetarian Magazine that according to her research wives Are More frequently battered by brutal husbands following a meal in which meat is not served than one in which meat is served. That could prove either Point it seems to me that meat encourages violence that vegetables encourage violence. Most Likely it proves neither. I recall that when i was very Young my Mother in her Wisdom warned me not to give the cat raw meat Quot Shell take to scratching Quot she said. But try giving a cat carrots. Literally it would rather die. A ,. Quot All the foregoing is Only anecdotal and purposefully overdrawn. It proves nothing it is Only designed to cast doubt on the exaggerations about nutrition we Are a. Bombarded with almost every Day to ameliorate the oppression of that vast unorganized conspiracy aimed at making us All afraid of our food for whatever a purpose l am not Clear. A Quot a this is a neurotic nation. It is full it dark Angels in White lab Coats who fattened by huge Grants labor with the passionate intensity of All misguided people they constantly confuse. Phys Jeal conditioning a and Correct diet with the ,. Idea of Well being. Weil. They should learn that to. Have the first is not ,. Necessarily to have the second. Now they Tell me red meat will get me in the end. I think they might have struck a nerve Colon cancer. The words burp on the lips i m perfectly prepared to laugh at religion but being a modern Man i m intimidated by science. A a a a a Quot. A a finally i think they have made me afraid of my food. And yet the More i think about the alternative meals proposed the More second thoughts begin to. Stir these alternatives _ skinless Chicken and fish Are such unpalatable and pallid prophylactics that maybe the cat s Choice deserves further Quot a Quot consideration. A a a a. /. Have you Ever seen How chickens Are raised in a modern poultry factory it is a ghastly thing to behold truly a chickens idea of the inferno if chickens could have ideas they Are hot loony Avian bedlam they Are feathered congestion of. A perpetual and brainless pecking violence. Chickens kill each other regularly they Are cannibals. No life a. Brief As it is could be so squalid and without v meaning As that of a Chicken raised for food even the More leisured Birds of the barnyard egg. Producers Are so stupid they wont get off the Road with a truck bearing Down on them. Can it be Good to eat an animal so moronic Isnit there a danger that the most salient characteristic. Might be passed on and fish who knows where they have been or what they swim through wide. Moulds gaping and taking it ail in. A -. If still believe we Are what we eat that it seems to me. Is food to really be afraid of. A a a. Of a Chi do Mara i5 foreign editor of the Baltimore Sun removing wine from a cold cellar weeks before serving it May enhance the taste. The wine that came in from the. Cold in Page 14 aaa the stars and stripes by Dan Berger los Angeles times. When you emerge from your 50-degree wine cellar with a Battle of prize red wine. It May not taste As Good As a bottle of he same wine left. Out in the Kitchen a month before being a opened. A i. A. A. A a i Drew this conclusion from chatting with Ron Batori of Heublein Fine wine group. To celebrate the 50th a anniversary of the release of the first Beaulieu Vineyard. Private Reserve cabernet Sauvignon he had recently. Staged two Complete by or vintages with bottles from virtually every year since 1936. A the tastings of older by wines were staged at the Mark Hopkins hotel in san Francisco and at the Regency hotel in new York. I attended the West coast event arid found most of the wines excellent although some were a bit faded a a the new York event was staged a week later. A few Days after that i ran into Dennis Foley of the auction hous Butterfield amp Butterfield who had served As sommelier for both events i asked Foley his opinion of the two events. Quot Weil curiously enough Quot he said Quot the wines in new York All lasted better. No matter what the source of the wines. They All seemed to be in better . This was strange. I knew that most of the wines had come from the same cases stored in the cellar of the winery. Six bottles of each Case were shipped to san Francisco two a a months before the event the other six wore sent to new. York a a. A. Quot a i called Batori and asked him whether he too had. Noticed that the winds were belter in new York. He said they. Were unquestionably. A a. A so i asked the obvious question was there any difference in the Way the wines were treated before the event the sommelier s handling of. Them had been identical All wines were decanted so there had another answer a a Batori said that in san Francisco the wines were stored in a cellar used to House the hotel s wines where temperatures never Rose above 55 degrees this we have. All read is the theoretically perfect cellar temperature. A a but in new York Batori was Given the option of storing the wine in either a wine cellar or a warmer room perhaps As warm As 8.0 degrees for the six weeks before tire event he opted for the warmer room based on no scientific evidence whatever. -. A a Quot. Quot i recalled from my Days ii Europe that a lot of Van vac were pulled out of the cellar Days weeks oven months Belore. ,. They were to be tasted Quot Bill ii said Quot you could Call it a kind of an Oral tradition in England no one every Oto Clown that the wines were be Ter this Way bul Lime Woi old suggest Liat you should do it this Way Quot a Quot /. Bringing wine out of a cold cellar to warm up for a Tow a Days or weeks before serving it May bed Way of recognizing Are truly living products and go through periods when they sulk. Wine makers often talk about recently. that Are Quot dumb Quot a going through a stage where the fruit that was evident in he cask seems to have disappeared. Disappeared that is until a bottle has. Been left to rest for a few weeks. Then the wine opens up again a a a. V.a��. A a perhaps removing a wine from cold storage weeks. Before consuming it wakes it from its slumber in some Way. Batori pointed out that a number of Chateaux in. France s. Bordeaux District Otten pull wine out of. The cellar and Storo it. In a warmer place Well is to be consumed Quot i remember at grand Puy Lacoste Quot to said. Quot Raymond a. Dupin the proprietor used to have around in his dining. Room cases and cases of wine that he act righted As wines he would have Over the next year. V. A. Quot these were wines that he Felt were ready to be served and having them in the dining room expanded the character made them even snore ready to a a a. Serving temperature is crucial too of course Batori. Recommends that the serving temperature of red wipe be about 60 dimes Quot the French term a Chamam moans room temperature but this was before Central heating. Red wine should be cooled Down. The British Havo taken that one step further and they serve Claret too warm by Long experience says that it is vitally important that wino be stored at. Constant and preferably Cool temperatures fluctuation in temperature is worse than a constantly. Warm environment. Quot but if you know you re going to serve a great wine a month from now Quot Batori said Quot there is no a reason to keep it in the cellar fully a month take it out and let it got its legs let it warm up. It is a better for the wine to to part of the environment in which it will be served. Those wines in the now York tasting were m a very warm room standing upright for six weeks Over the a Long term that would have destroyed the wines. But for the Short term it made Thorh . Friday december 28,1990 the stars and stripes aaa Page 15
