4-E- -THE PLAIN DEALER, WEDNESDAY, JULY 18, 1994 FOOD 5 Substitutes abound for hoop cheese Q. What is hoop cheese? I have an old cookbook that calls for it. A. In the early 1940s and '50s. farmers in Kentucky and Tennessee made hoop cheese.
a fresh Cheddar-type cheese that was low in sodium and cholesterol, said Dan Kennedy, owner of Cheese World in Shaker Heights. The cheese melted easily but was also firm enough to cube. Real hoop cheese is no longer available, but many low-sodium, low-cholesterol cheeses and cheese-type products available now are better and less expensive, he said. As one substitute for hoop cheese, he suggested a Massachu1A setts "Edam." JANET BEIGHLE FRENCH FEEDBACK Q. 1 marinated halibut in a whole bottle of olive oil.
Can I save the marinade and use it again next week? A. No. It contains very perishable raw fish juices and must be discarded. Use less oil next time. Turn the fish over halfway through marinating, or place fish in a closefitting container or heavy plastic bag.
Q. Will a cantaloupe continue to ripen after it's cut open? A. No. Once cut open. it won't ESCADA BY MARGARETHA LEY Ok.
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12-5 Richmond Mall, 473-5922, Monday then Saturday 10 to 9, Sunday 12 to 5 4844 Northfield 662-9211, Monday thru Friday Sat. 10-6, Sm. 12-5 ADVICE ABIGAIL VanBUREN ripen further. It won't even sweeten after it's picked but will ripen and mellow. To improve your chances of eating a flavorful, juicy cantaloupe, look for one with a smooth dimple at the stem end and completely covered with netting over yellowish skin.
Skip a melon with any soft or discolored spots. Sometimes a melon smells the way you want it to taste. Grab it. Cut the cantaloupe when it gives slightly between the hands but isn't soft. Q.
My meringue shell recipe calls for baking on brown paper. Can I use grocery or lunch bags or do they contain something harmful? A. Brown bags may be made of recycled paper and can contain PCB (polychlorinated biphenyls). They should not be used for cooking. Substitute, parchment paper.
Check availablity in specialty cook shops and cake- and candysupply shops. Q. I hard-cooked four eggs days ago and put them in the refrig. erator. When I got ready to put them in salad, the yolks were still runny.
Can I recook them? A. Do not reheat partly cooked yolks. Discard them and start over. Salmonella bacteria, found inside some eggs in recent years, would multiply in warm, undercooked eggs and can cause severe illness. Q.
Recipes often now call for almond bark and vanilla-flavored candy coating. What are they? TUBE FOOD Week beginning July 18 Mr. Food: Ch. 5 Brief spots weekdays, about 8:50 a.m. and 12:20 p.m.
best buys for vegetable salads; your own barbecue sauce; down-home chicken; fresh lemonade; grilled fish. Pasquale's Kitchen: DISC Weekdays, 11:30 a.m. and 2:30 p.m. Frugal Gourmet: LIFE Weekdays, noon; 11 a.m.: onions: cooking in paper; Southern barbecue: duck in wine; beans: classic beef dishes. Ch.
25 3 p.m.; 2:30 p.m. and 5 p.m.: Rome: fritto misto, pasta carbonara. Ch. 49 11 a.m.: duck: 6:30 p.m.: Rome. Weekdays.
Celebrity 1:30 Chefs: FAM p.m. Great Chefs: DISC Weekday's except 11 a.m.; 2 p.m. (includes Great Chets of West, San Francisco and New Orleans). Pizza Gourmet: Ch. 49 10 a.m.
A. Sells, in Bay Village, and Malley's Chocolates. based in Brook Park. define almond bark as sheets of either milk or dark semi-sweet chocolate studded with salted. roasted almonds.
If the recipe calls for melting the candy, semi-sweet would be easier to work with. At the Mardi Gras cake-andcandy supply store in Parma Heights, vanilla candy coating contains sugar, hydrogenated palm kernel oil, non-fat milk, butterfat, vanilla, emulsifiers and sometimes coloring. It melts readily for pouring into molds, sets up shiny in the refrigerator and does not melt afterward at room temperature. Candy coating, usually formed in round wafers and sold by the bagful, is inexpensive, pretty and sweet, and comes in a wide variety of colors and flavors. Q.
What is the equivalent of chopped fresh ginger to ground dry ginger? A. Officially, 1 teaspoon chopped fresh equals teaspoon ground dry. But the flavors are so different that the two forms are not really interchangeable. In general, fresh ingredients vary in strength and amounts given in recipes are average recommendations, so it's a good idea to taste as you go, if substituting fresh for dry. -Q.
Help! The meringue on my lemon pie got all weepy. A. So many readers have called Country Kitchen: TNN 1 p.m.: noon, 2 p.m. Wild Game and Country Cooking: TLC 10:30 a.m. Host Tim Manion.
Cuisine Rapide: Ch. 25 3 p.m.: Pierre Franey makes chicken nuggets with liqueur sauces. Restaurant: tandoori chicken from Bukhara, Manhattan. Dining in France: 7:30 a.m.: feast on Riviera; 7:30 a.m.: chefs cook. Food For Thought: Adelphia Cable (position 9) 1 p.m.; 10:30 a.m.
Locally produced show, aired in some Southeast suburbs, changes monthly. Barbecued chicken, summer picnic salads. starting the barbecue fire, review of Inn at Turner's Mill. Hudson. Nathalie Dupree's Matters of Taste.
New series by Atlanta chef and author features menus. Ch. 25 3 p.m. (repeat of previous Party to Talk About. Colorful soup, charcoal ribeye, fajitas, guacamole, salsa, pica de gallo, WEDNESDAY THRU SUNDAY SPECIALS PECAN SPECIALS JAMAICA CHIFFON LAYER SAVE A ring of toasted pecans decorate this delectable Chocolate Chiffon Cake, filled with Rum Creme and iced with French Buttercream.
Delicious! SOUTHERN PECAN $2.99 save laced with cinnamon and chocolate, maple iced topped with crunchy pecans SOUTHERN PECAN PIE $2.99 save rich filling and tasty pecans make this gourmet delight CARROT-WALNUT MUFFINS. save with raisins and spices to add to the great taste any time of day! Hough 795-0600 lately with variations on this problem that we repeat advice given in a previous Feedback column. Weeping leakage of moisture between meringue and filling can occur when the meringue is underbaked, spread on cold filling or not sealed to the crust all the way around. Beading formation of syrupy beads on the meringue can occur if the meringue is overbaked, spread on a very hot filling or made with too much cream of tartar. A low baking temperature (325 degrees) decreases weeping but increases beading and produces a sticky meringue.
A high temperature (425 degrees) produces a more tender meringue but encourages weeping. For the most reliable results, the American Egg Board recommends baking meringue on pies at 350 degrees for 12 to 15 minutes. Also, avoid making meringue on humid days. BACKTALK: Florence J. Dicker of Bedford writes that she specialorders banana liqueur at beverage stores.
A reader in the July 4 Feedback column had reported difficulty finding it to make Bananas Foster. Feedback appears on alternate Wednesdays. Send questions about food and cooking to Feedback, Food Department, The Plain Dealer, 1801 Superior Cleveland, 0. 44114. Questions answered will be selected for general interest.
marco polo sauce, pesto, chocolatenut snowball; 3 p.m.: Special Occasion. Shrimp and watercress salad, grilled beef tenderloin, asparagus, ratatouille, chocolate nut tassies. Ch. 49 2 a.m. Louisiana Home Grown: Ch.
25 noon; 5:30 p.m.; 3 p.m.: Justin Wilson prepares mirlitons. Ch. 49 3:30 p.m. Ciao Italia: Ch. 25 12:30 p.m.
New York's Master Chefs: Ch. 49 1 p.m.: Andy Kisler of Vienna 79 does Austrian dishes: wild mushroom soup, sauteed salmon in creamy anchovy-tomato sauce, pheasant with champagne cabbage, Salzburger nockerl. Ch. 25 3 p.m.: Andree Abramoff of Andree's Mediterranean does cheese-stuffed phyllo bird's nests, Lebanese kokeba (fish in fried bulgur shells), lamb shanks a la Grecque, chestnut cake. Morning Exchange: Ch.
.5. Weekdays, 8-10 a.m.: soap opera star Michael Storm makes sandwich sauces. Wine column Due to space considerations, Jane Moulton's wine column will not appear until next week. Is your child caught in a Failure Chain? Your son or daughter may have weak study skills or poor reading or math skills. Our certified teachers help students of all ages overcome frustration and failure.
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retail Tasteful, colorful spring de summer wearables! Refresh your wardrobe at our best sale of the continuing Thurs. July 19 acorn 19300 Detroit Beachcliff Market Rocky River, 331-2150 30579 Pinetree Landerwood Plaza, Pepper Pike, 464-0922 DEAR ABBY Mom rates gift-giving a big deal 4 DEAR ABBY: Well, it happened again. Our son's birthday has come and gone without any acknowledgment from the grandparents on my husband's side. (My parents always remember.) How do I deal with the pain it causes Junior when these grandparents forget his birthday? It's not as though they didn't know it was coming. Last Christmas, I gave each member of my husband's family a large calendar with all the family members' birthdays and anniversaries circled.
And just this last Sunday, my husband's parents stopped by for a visit, and I reminded them that Wednesday would be Junior's birthday. When they said they remembered, we felt relieved that our calendar had worked. Well, Junior didn't even get a card from them. (They always give their daughter's children money or gifts on their birthdays. She makes a point of letting us know about it.) What should I tell Junior when he asks how come these grandparents didn't give him anything? Birthday Boy's Mom DEAR MOM: Had you not primed Junior to feel that he had a gift coming, he wouldn't feel the pain of disappointment.
And if you want to protect Junior from the pain of disappointment, you would be wise to place less emphasis on giftgiving, which is apparently very important to YOU. I suspect that your having given marked calendars to family members to "help them remember" special occasions might have been more resented than appreciated. Now would be an ideal time to teach Junior that nobody "owes" anybody a gift so he should not expect one. DEAR ABBY: My hand is shaking so much I can hardly write this. Last night, I had a dream that was so real I thought it had actually happened.
I had the wildest, most heavenly lovemaking session with a fellow I had a secret longing for in high school. Abby, I'm 35 years old, happily married and the mother of three great kids, and I never even dated this guy who appeared in my dream. I haven't even seen him since high school and have no idea where he is. What is wrong with me? I love my husband very much. He's the only man I have ever slept with, and it never even entered my mind to have sex with anyone else.
Am I losing my mind? Why would I dream of anything so bizarre? It all seemed so natural and right in my dream. I didn't 1 feel a bit guilty until I woke up. I probably should confess this to my priest, but I'm too embarrassed. Please help Shook Up DEAR SHOOK: Don't feel guilty. You are not responsible for your dreams only actions.
Thoughts of this long forgotten high school crush have been deeply buried in your subconscious, and for some unknown reason were awakened. You've nothing to confess. Don't give it another thought. CONFIDENTIAL TO NEEDS TO KNOW IN SHERMAN OAKS: I would be in no hurry to marry a man who absolutely refuses to take a blood test. Instead of trying to find out where couples can marry without a blood test, find out why he's so opposed to taking one.
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