Dayton Daily News

from January 01, 2004
Last Document: May 16, 2012

ISSN 0897-0920

[Content not included in vLex Global Academic]

RSS What's this?

Browse by Day

Sections

Calendar

2005April

May March

Other related sources

Dayton Daily News

Dayton Daily News, April 06, 2005

Editorial

Seen & Overheard

WE'RE (SNIFF!) NUMBER (AHH ...) ONE (... CHOO!). As the cold and flu season recedes from memory throughout most of the United States, the Miami Valley still is suffering.

Try This!

Steaming a whole artichoke is the easiest way to enjoy one. You can get by with minimal trimming, particularly if it is for you alone or the occasion is just a midweek family meal. You can even skip clipping off the points of the leaves, though it is important to cut an inch off the top and pull out those curling, purplish inner leaves. And well, yes, dig out the choke. If not, you'll have to do that at the table, adding to the general mess of eating the artichoke.

Good Stuff - Quick Hits From the World of Food by Ann Heller

WILD SALMON IN SWIM FOR ANOTHER RUN Almost as good as the arrival of springlike days is this bit of news: The wild salmon season has returned. While some have made do in winter with a limited supply of troll-caught salmon, this is the first of the spring runs taken at the mouth of a succession of rivers in Washington and Alaska.

And Another Thing

TRI-ART CLUB PLANS ANNUAL JURIED SHOW The Tri-Art Club, an organization of women artists from the Miami Valley, will host its 29th annual juried fine-arts show at the High Street Gallery, 48 High St., on April 17-22. The show's theme is "People, Places and Things."

For Convenience, Frozen Artichokes Outclass Canned ; Canned Chokes Taste 'Tinny', Often Have Mushy Consistency

Let's talk about convenience -- since fixing a globe artichoke certainly doesn't qualify as convenient. Chokeless baby artichokes minimize the work, but the season is short.

Thistlelike Vegetable Is All About Sex Appeal

If it weren't for the inherent sexiness of the artichoke, it would be the hardest sell in the vegetable kingdom. Consider that it is a basically a thistle, with a hairy, inedible core appropriately named a choke. And that each leaf comes to a needlelike point. It may be a thing of beauty to look at, but most of the artichoke is inedible. Now ponder the reality that the cook, at least a thoughtful one, has the tedious job of snipping off each point, or peeling back the petals and snapping them...