Americans Divided Over a Condiment

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Americans are just 120,000 votes away from getting their hands on “Mayochup.“ Ahead of the summer grilling season, Heinz took to Twitter on Wednesday to tease a US release of its bottled mayonnaise-ketchup combination, already sold in some Middle East countries. “Want #mayochup in stores? 500,000 votes for ‘yes’ and we’ll release it to you saucy Americans,“ the company said, launching a poll that ends Sunday. There’s a very good chance “Mayochup” will indeed end up in stores, with 380,000 “yes” votes as of this writing. But with 45% of the vote, the “no” camp is also making itself heard. Some worry about “another bottle clogging up the refrigerator.“ Others complain Heinz is ripping off “Fry Sauce,“ already widely sold.

“While I often dream of a world in which I can dip fried potatoes in fry sauce from coast to coast, I could not purchase or use a product that won’t meet the necessary quality standards of fry sauce,“ one passionate fan said of Heinz’s product, per the Chicago Tribune. Still, Heinz hopes to appeal to critics should Americans approve “Mayochup,“ which one user thinks “sounds like what you throw up after eating bad mayonnaise.“ Nicole Kulwicki, director of marketing, says the company “will be giving the nation a say in our final name,“ per USA Today. “We know our friends in Idaho and Utah are passionate about Fry Sauce, and we’ve seen lots of other great suggestions online,“ she adds. “Ketchonaise” is another possible name being floated.

Brussels sprouts push nutrition in a classic Caesar salad

The Free Press WV

If you love Brussels sprouts like I do, you will love this salad. If you aren’t sure, but you are a fan of Caesar salad, then you will hopefully love it too!

I’ve switched out chopped Brussels sprouts for the romaine lettuce in a classic Caesar salad and subbed toasted breadcrumbs for the classic croutons. This way, every bite has the crunchy buttery flavor of a crouton which eliminates rooting around in your bowl for one.

If you prefer to shred or slice your Brussels sprouts, that will work as well but I find the smaller the piece the better because raw Brussels sprouts are a little tough and dense. This isn’t the prettiest salad but the flavor is all there and it is a great way to up the nutrient value of a Caesar salad.

Because this salad has essentially only three ingredients, it is important to use the best quality ingredients you can find, and make the dressing from scratch. To make it as easy as possible, I’ve switched out the traditional method of whisking and mincing to make the dressing in a blender. That way, it is as easy as making a smoothie. You put all the dressing ingredients in the blender_I use a smoothie cup_and blend away. In about 30 seconds, you have a perfectly emulsified creamy homemade Caesar dressing!

I like to use whole anchovies that are packed in a tin of oil, but if you are a little squeamish, you could use anchovy paste too. Don’t be tempted to omit the anchovies, they make all the difference in the world. Once the dressing is blended, you won’t even know that they are there, but their contribution to the flavor of the dressing is huge.

The other important part of the dressing is the egg. A friend of mine who considers himself a so-called Caesar salad king told me that in his opinion Caesar salad dressing isn’t really Caesar salad dressing without the egg to give it richness. I concurred and call for a coddled egg (a gently and barely cooked one) instead of a raw egg in this recipe.

If you have never coddled an egg before, don’t worry. It’s beyond easy. All you do is boil a small pot of water, place an egg on a spoon like you are dying Easter eggs, and hold the egg in the water for 40-60 seconds. Immediately following, you plunge it into a cold water bath to stop the cooking and you have a coddled egg that is perfect for making Caesar salad dressing. The short amount of cooking time in boiling water is said to kill the any bacteria from the raw egg and it is safer to make the dressing with a coddled egg instead of a raw one.


Servings: 4-6

Start to finish: 20


12 ounces Brussels sprouts, stemmed and chopped

1/2cup grated Parmesan cheese

toasted bread crumbs (recipe follows)

Dressing: Makes about 1 cup

1/2 teaspoon sea salt

1/2 teaspoon fresh ground pepper

3-5 peeled garlic cloves

3 anchovies or 2 generous teaspoons anchovy paste

1 generous tablespoon strong Dijon mustard

1 coddled egg

Juice of a lemon, about 1/4 cup

2 generous teaspoons Worcestershire sauce

1/2cup olive oil, plus more if needed

Toasted Bread Crumbs: Makes about 2 cups

1/4unsliced loaf stale bread (I love leftover brioche),grated

1 tablespoon unsalted butter

1/4teaspoon fine-grain salt

Clean and trim the Brussels sprouts and chop by hand or in a food processor. They should be diced. Set aside.

Make the dressing by first coddling an egg. Boil water in a small pot and once it is boiling, place a raw refrigerated egg on a spoon and lower into the water for 40-60 seconds. Immediately place the egg on the spoon in cold water and let it sit until you need it.

Place the rest of the ingredients in a small blender or smoothie cup. Add the egg and puree according to your machine’s instructions until the mixture is fully emulsified and creamy. Only add more oil if it is too thin. Season to taste. Set aside.

Toast the bread crumbs on the stove top in a large skillet. Melt the butter and add the salt. Swirl it around the pan so it coats the entire pan. Sprinkle the breadcrumbs on top and stir with a silicone spatula occasionally, moving the toasted breadcrumbs to the top and the untoasted breadcrumbs to the bottom until all are crisp and toasted. This will take about 15 minutes.

Assemble the salad by mixing the chopped Brussels sprouts with the grated cheese. Next add about 1/2 cup of dressing and mix well. Season with a few grinds of black pepper and a few grinds of sea salt. Mix well and taste. You may need to add a little more dressing.

I like to make this salad up to this part and refrigerate for a few hours or even overnight to let the flavors marry. Top with the toasted bread crumbs and mix well just before eating. You want each bite to include the crunchy bread crumbs as this balances the raw Brussels sprouts and the Caesar dressing.


Nutrition information per serving: 264 calories; 180 calories from fat; 20 g fat (5 g saturated; 0 g trans fats); 63 mg cholesterol; 615 mg sodium; 15 g carbohydrate; 4 g fiber; 3 g sugar; 8 g protein.

Want Long Life? No More Than 1 Drink a Day

The Free Press WV

Here’s some sobering news: A large international study says adults should average no more than one alcoholic drink per day, meaning drinking guidelines in many countries may be far too loose. The study found that people who down more than seven drinks a week can expect to die sooner than those who drink less. “What this is saying is, if you’re really concerned about your longevity, don’t have more than a drink a day,“ says David Jernigan, a Johns Hopkins University expert not involved in the study. The research combined results from 83 studies conducted in 19 countries, tracking nearly 600,000 people who drank alcohol. The researchers, who excluded people with a history of heart problems, focused on people who developed—and died from—stroke and different forms of heart disease.

About half the participants said they had more than 100 grams of alcohol a week, equivalent to what’s in seven 12-ounce cans of beer, 5-ounce glasses of wine, or 1.5-ounce shots of rum, gin, or other distilled spirits. The researchers found a higher risk of stroke, heart failure, and other problems in that group of heavier drinkers. That may partly reflect that alcohol can elevate blood pressure and alter cholesterol levels, the researchers say. Notably, the heavier drinkers were less likely to have a heart attack. But balanced against the increased risk of a stroke and other heart problems, the impact of drinking more than seven drinks a week is more bad than good, said the study’s lead author, Dr. Angela Wood of the University of Cambridge.

Student’s Reply-All Cougar Joke Is a Hit

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When Southern Oregon University sent out a warning to all students about cougar sightings, senior Caleb Diaz hit reply-all and wrote, “That’s just my mom.“ He tells BuzzFeed that he assumed the joke wouldn’t go through, but it did indeed, and soon became a smash hit at SOU. “I thought you had to have certain administrative credentials or something like that,“ he says of his response.

The school says such a reply would typically be blocked, but this one somehow slipped through. Diaz says he initially panicked, but it soon became clear that people, including school officials, liked the joke. “I honestly couldn’t stop laughing,“ says junior Lauren Devine, one of many to retweet it. Mashable rounds up other responses. As for the big question: How did Diaz’s mother react? She laughed.

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