| Baccala Mantecato (Salt Cod Spread)
Whole, butterflied, salted cod is the most common type. The bones and skin (if not desired) are removed after soaking. Or go for boneless, skinless fillets. They're easier to use. Recently, at Peixaria Portugal on Ossington Ave., three sizes of whole salt cod were $5.99, $7.99 and $9.99 a pound, while the fillets were $9.99 a pound. Select salt cod with a creamy colour and no dark spots. The best cuts are from the middle of the back. The bigger the cod, the thicker the back and loin pieces. Beware: Some products sold as salt cod are in fact whitefish such as pollock. SOAKING Salt cod should be soaked in cold water one to three days. Change the water at least twice a day, but preferably every couple of hours. To speed up the process, cod may be cut into large chunks.
Beach resident fuses food, passion and cyberspace
Richard Rowand has many loves. There's his wife of 32 years, Susan. And then there are his two children and three grandchildren. The Virginia Beach resident also loves writing, food and writing about food. And that's something he has managed to turn into an online hobby. He and a couple of buddies are the forces behind www.recipedujour.com, a Web site that, as the name promises, will deliver recipes to subscribers by e-mail six days a week. It's a go-to place for family-style, everyday recipes, say corn chowder, pot roast or sweet potato pudding. Rowand, 57, Walt Mills, 57, and Tim Lee, 58, all aspiring writers who went to Norfolk's Norview High School, started the site and keep it lively with recipes, food chat, cooking tips, slice-of-life stories, columns, even entertainment reviews.
The Hydrox Cookie Is Dead, and Fans Won't Get Over It
Robert Fliegel was craving a Hydrox. The 52-year-old computer consultant says he always liked the way the chocolate sandwich cookie, which he found crisper than Oreos, "stood up to the milk" when dunked. But Mr. Fliegel, who used to be able to devour an entire package of the crème-filled biscuits in a sitting, couldn't find them in any stores near his East Stroudsburg, Pa., home. Only when he went online a few months ago to try to order some did he learn the truth: Hydrox is dead. .
Shem Pagan joins U.S. Olympic Boxing
Two former bad boys of boxing, who happen to be father and son, are getting a taste of Olympic glory while trying to distance themselves from their volatile past. Shem Pagan, a two-time Golden Gloves champion from Borough Park who was once arrested for coming to the defense of his father during a melee at a gym, has been selected to join the U.S. Olympic Boxing Team as a training partner in Colorado Springs. The 19-year-old might also accompany the team to Beijing for the Olympics in August, though he might turn pro before that happens. He will also fly back to compete in the Daily News Golden Gloves when his 132-pound weight class is called. While he is not on the team - there are no alternates on the U.S. Boxing team - Pagan is nonetheless thrilled to rejoin fellow Brooklynite Sadam Ali, who made the team but is under voluntary suspension for failing a drug test, a result he is fighting.
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Calling all foodies: These eats are your thing
Buy the brown rice, of course, for the fiber and nutrients, and to permeate your kitchen even longer with the smell of a special dinner. Sarah Adams of Murfreesboro is a CPA and freelance food writer with a love for natural foods. E-mail her at write2sa@yahoo.com. .
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