Get the best from your pears
California Bartlett pears are in peak season through November. To use them at their best, follow these tips from the California Pear Advisory Board:
Ripen pears to the stage you prefer by leaving them in a bowl at room temperature, then store them in the refrigerator to slow further ripening. Avoid refrigerating them before they are ripe.
Green and firm pears will take four days to six days to ripen.
Pears turning from green to yellow are ready to eat in two days to three days.
Ripe pears can hold in the refrigerator for up to six days.
To help prevent cut pears from becoming discolored, dip them into a mixture of 1 tablespoon lemon juice and 1 cup water.
Use ripe but firm fruit for poaching or baking.
There's a brand new Spam
Hormel Foods Corp., maker of the world-famous Spam (there is an annual Spam festival after all), has brought a new canned meat to the market. This time in the form of turkey.
Officials with the Austin, Minn.-based firm decided to introduce the 12-ounce cans of oven-roasted turkey in all its major markets based on success in preliminary test markets.
Tracking food portions is healthy exercise
A free brochure that offers to help you look wisely at what is on your dinner plate is designed to benefit your health.
The brochure directs attention not only to the proportion of plant food to animal food on that plate, but also to portion size at a period when caloric intakes have been soaring along with serving sizes.
The brochure, "The New American Plate," is offered by the American Institute for Cancer Research as a reminder that if you want to lose weight you have to eat less.
For a free copy of the brochure call (800) 843-8114, extension 22, between 8 a.m. and 4 p.m., Monday-Friday.
'Guided' gets cheesy
Kevin Bacon may have six degrees of separation, but "Guided By Flavor's" Tony Nave has "Three Degrees of Cheese." Join Nave as he gets downright cheesy.
A new show airs at 6:30 p.m. Tuesday each week on Sunflower Cablevision Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show also airs at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.