Food Watch

By Marc Schogol Compiled from reports from Inquirer wire services
Posted: February 13, 1991

CISCO WINE

Proposed packaging for Cisco fortified wine should stop consumers from mistaking it for a wine cooler, federal officials say. Cisco is 20-percent alcohol, nearly three times that of wine coolers. Canandaigua Wine Co. of Canandaigua, N.Y., agreed to make changes after Surgeon General Antonia Novello held a news conference last month to decry the wine, which has been linked to alcohol poisoning in teenagers.

EGGS AND SALMONELLA

Here's why health experts keep telling you to be careful when preparing dishes containing eggs. A preliminary U.S. Department of Agriculture review indicates that eggs were to blame for 18 of 66 reported human outbreaks last year of Salmonella enteritidis (SE), a potentially lethal form of food poisoning. "When using eggs in recipes, the core of the food should reach 165 degrees, the temperature at which eggs are thoroughly cooked," the agency says.

DIAL-A-CHEF

If you knew that you could call a chef for help when the souffle fell flat or if you couldn't tell a dice from a mince, you might be more adventurous in the kitchen. Well, Jim Coleman, executive chef of the Sheraton Grande Torrey Pines hotel in La Jolla, Calif., has set up such a hot line. The number is 619-450-4527, and it's a toll call.

TATER TALK

Just about everything you've always wanted to know about spuds can be found in "The Red River Valley Guide to Potatoes." It's a 17-by-22-inch poster that includes buying, storing and cooking hints - a potato primer - and several recipes that call, of course, for Red River Valley potatoes. For a free copy, write to Poster, Red River Valley Potato Growers Association, Box 301, East Grand Forks, Minn. 56721 (218-773-3633).

VARIATIONS ON A DESSERT

Next time you give a special dinner, reach for a quince instead of a mint. Exotic fruits, such as mangoes, papayas, kiwis, quinces and persimmons, are healthy and chic alternatives to high-calorie, high-fat desserts, says Ann Coulston, a research dietitian at Stanford University Medical Center.

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