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Culinary IS OUTLOOK June Page Best on the barbeque The best taste on the bar bccue is still beef Although tender steaks and burgers arc the most popular items bur be cued there art many other cuts of beef well suited Id over the coals Here arc some roasting marinating and burger tips for delicious summer ling STEAKS AND ROASTS Most of the in today retail meat counter are boneless just right for barbecuing Medium and less tender steaks are often more than tender steaks but require marinating to improve tender Cooking a roast on a rotissene not only keeps the heat out of the kitchen but is ideal for feeding a crowd ROASTING TIPS Choose an evenly shaped boneless roast such as a rolled rump sirloin tip or eye of the round It should have some outer fat to provide moistness and prevent it from drying out Mann ate or season as desired Insert rotissene rod lengthwise through the centre of the roast and check the balance Tighten the holding forks inserted at right angles to each other As cooking time will vary with the temperature of the barbecue and the type and of roast a meat thermometer is a good investment Insert into eentrc of roast away from fat or the spit and cook to desired degree of rare medium 160F or well done 170F Remove and let meat rest 15 minutes before can ing Place a drip pan below and slightly in front of roast to catch drips Keep a spray bottle and barbecue equipment handy MARINATING TIPS A marinade is a mixture used to soak meat in before grilling to tenderize and to add flavour A marinade generally ton of an acidic ingredient such as wine vinegar soy sauce citrus juices beer mustard or yogurt oil and seasonings The acidic element helps to soften the connective tissue The oil helps to lubricate and adheres the marinade to the meat The seasonings provide additional flat our Avoid salt in a marinade as it draws out essential moisture to keep meat juicy and tender Salt meat only after grilling Use a non metallic dish that fits the beef snugly or a heavy plastic tag squeeze out excess and seal Refrigerate and turn to expose all areas of meat to the marinade The larger the piece of meat or the less tender it is the longer the marinating time should be Marinate strips or cubes to hours and steaks and roosts 12 to hours in the refrigerator The marinade can be used to baste food during grilling to add moisture and flavour RED WINE MARIN IDE cut of beef will be improved with this marinade I cup ml red wine cup 0 red mi vinegar cup oil 1 medium onion diced cloves garlic minced I dried rose ma CAJUN SPICE MIX A wonderful mixture to rub m roasts or steaks before grilling Store extra in an airtight container for future use cup SO mL paprika I sail 15 cayenne pep 1 mL dried minced I mL garlic powder 1 I ground cumin tsp 2 dried thyme mL ground cortnn 2 dried marjoram Blend together all seasonings Recipe adapted from The New Look of Beef by Kathleen Crowley BURGERS Contrary to common belief regular ground beef docs not shrink much more than medium or lean ground Studies have shown that cooking loss in ground beef is not significantly affected by the fat level Bur with more fat only appear loose more weight during cooking since liquid fat remains in the pan after cooking Most of the weight loss in lean ground beef is water loss which evaporates and is not as obvious Taste tests indicate thai containing 16 ij were significant tougher than patties with fat In inada lean ground beef has no more than 17o fat medium regular fat leave mL freshl ground black pepper Combine and together Speak to manager i noise from through speakers Restaurant on Street Georgetown re invited to con tact thi new store manager Klrby Edgar Month niMil jr the efforts of Ihe restaur ml reduce which were disturbing neighbors their site i vicw plication for other Dr Gullet University of Department of Agriculture Maryland FREEZER FRENZY 7 Days 8530101 Mi si Photo Tips by Peter Moss wondered just why the National Geographic look so tuck sharp Will putting aside that magazine utilizes some of lie best phi loiniphert the business anil sends hem to of tin most exotic locations on the the third principle in ijrdient tist happens to be of film that they the shot Tit I if sun Ihis is where ill it in is i Hi film is si it film I I S and times mi and UK ISO Hut tin film i si film Well eolnur r tie nmj izini pi if mention ill tl is that shit film is much spied Slide film also frid separations in i dins afdet us say inveslcl a standi dollars anil related iccessorles i to in the ind technique don out li Hirst retard mi in the best possible medium is when slide dim linn neMtve film tomes into J a hi a slide film wherein the grain s parked more together resulting recorded imago will al st In if it wtrt in and shoot siih it liter in which l h been istussini weeks first wiih colour negative and then will side film Ihi reulllnj can and Usui IK ilwai Irani slarlling film lowr Ihin colour negative film requires a lunger txposuri Man are perhaps accustomed to once have exposed several rolls will get the ruing of it rather Your tripod and cable release a big boost here Another importjnt tip in with slide film is this because a In being just slightly Vol will depend of course upon the lighting you working rule of thumb is to work a a slop under This is ml it ill depend upon many factors lighting thin in situations where vou wilt have to si ie if lour Most all shots you see in is in heen exposed on film and but in that I cm hear purch screen and other Man wirkmg pi flit their Iji tin rtri i sheets pages protect the In stored hangers n file or r lor i men ml storite r ph Alas PETER MOSS MOSS We Are Now Serving While In Season ItllfCHMDK DINNER MON SUM 10 3D RESERVATIONS RECOMMENDED