C4 - Wednesday, July 4, 1984 - North Shore News COLUMN LEFTOVERS HIS COLUMN is suffering from a surfeit of loose ends, and a number of “then what happeneds?’’ are indicated. Herewith a kind of round-up: Update on Beauty: It’s about six weeks since the Queen of Toronto turned me on to trying mayonnaise and gelatine on my face and hair. 1 have faithfully pur- sued the regimen, or parts of it, ever since. Did Elisworth ask Eleanor to pose for Sunshine Lady of the Week? Well, no, he didn’t, but my private view is that he’s waiting for the weather to warm up lest I catch cold in the prescribed costume. The mayonnaise hair treat- ment had to be discontinued, proving too difficult to wash out afterwards. But the mayonnaise-Fuller’s earth- alum masque mixture lasted for five weekly applications, and though no claims are made for improvement, there appears to be no appreciable deterioration. The weekly corn-meal BBO WARM, lazy summer days bring with them the distinc- tive flavor and aroma of tender, juicy beef sizzling on the barbecue. Cuts that generally require marinating for tenderizing purposes are: round, rump, sirloin tip, cross rib, blade, short rib and flank. Marinades are not magical, but work effectively through the use of acid. Cammonly used acids are f juices, vinegar, wine, beer, etc. While mégat is submerged in the marinade, the acid com- ponent helps to soften the connective tissue. However, a marinade generally tendenzes only those Ussues it can reach. Therefore, it 15 necessary to pierce holes tn steaks and roasts with a long fork, or cut diagonal slashes. In order to take full advan- tage of a marinate it requires time to work Toronto return airtare 299 Mazatlan 299 cetum airfare $ trom We match any advertised price. North Shore Independent Travel Agent Rorthwest Travel 1748 Lonsdale 9a7-ai5t Travel 106-100 S. Park Royal 926-4344 scrub seems to do a gently stimulating job, though once or twice dried porridge has been discovered behind ears and under shirt-collar. The Knox gelatine in the shampoo bottle makes remarkable difference, in- creasing the quantity and sudsing qualities in startling degree. Update on Tropical Fruits: Did sales of New Zealand's interesting fruits soar? | know not, but New Zealanders’ ~ temperatures certainly did. It seems my slighting remarks about tamarillos — | had described them as ‘‘very pretty, but rather insipid and flat’’. — just lost me any prospect of honorary citizenship. Trou- ble was, | didn’t know what to do with them, of course. My only experience had been tasting them as component of a cream filling, and 1 decided on the > strength of that that they were bland and uninteresting. What | should have done, and what | finally did do, was to blanch them (they must be peeled before eating) then sugar them and allow them to sit whilst generating their col- orful juice. A little simmering at this point helps prove that they have a very decided flavor indeed. Pureed, they make a beautiful topping for ice cream or souffles, and a delicious accompaniment for chicken or pork. They do have a bunch of seeds, though. There, can { have my the kitchen ranger by Eleanor Godley membership back? Update on Seasoning: As all my herbs were killed last winter — chives, parsley, oregano, the lot — I’ve had {tO start everything over ‘again, which means that even ow none of them can afford to let me have too many samples. They look fairly prosperous, and l1’ve added rosemary and cilantro, kind- ness of a friend, but it was a lovely surprise to see a big sign on the pasta place on up- per Lonsdale: ‘‘We have Fresh Basil for sale.’’ Goody. And what basil! Rather than leaves, or stems, they have actual branches, wonderful specimens of this with marinades Marinades will keep for about two weeks. Once a marinade has been used the storage time is greatly reduced. YAKI STEAK .75 kg (1% Ibs.) blade, round or cross rib steak mL (“% cup) orange juice mL (% cup) oil 5O mL (% cup) soy sauce 5O mL (% cup) sherry | clove garlic, minced 5 mL (1 tsp) ground ginger 15 mL (1 tbsp.) brown sugar Combine all marinade in- gredients, mixing until well blended. Pierce steak with fork or slash surface diagonally. Pour marinade over steak in ae dish. 125 50 Marinate, covered, in refrigerator overnight. Drain steak, reserving marinade. Barbecue (or broil) steak 7 minutes per side or to desired doneness, brushing with marinade. HAWAIIAN SHORT RIBS I kg (2 to 2% Ibs). short ribs, cut into serving size pieces Juice from 540 mL (19 oz.) can pineapple slices (reserve slices) SO mL (% cup) water 50 mL (“% cup) soy sauce 15 mL (1 tbsp.) brown sugar 5 mL (1 tsp.) ground ginger 50 mL (“% cup) honey Combine ingredients for marinade Marinate short ribs in the refrigerator for 12 to 18 hours, turning ribs oc- THE ORGANIZERS THE ORGANIZ 1325 Marine Di N) Vancouver (604) 984-436) 12371 Bridgeport Rd 2071 Quadro St Weve got em! Innovative Space saving ana vetsatile height actpistatle pullout storage racks Prats Storage hers within easy reach Inexpensive te: trstall cause you cle: it yourself! Marry Comfqurations ten tier ase tre Wy your cupbeoard past bring cas Ee asUnernends Ask us fon yonur PREE © OPN oot our new Mine C atabenguie fev obhgationn of fe Lie Richmond (604) 278 4542 Victona (004) 342 4415 casionally. Drain, reserve marinade, and barbecue (or broil)) 15 to 20 minutes or to desired doneness. Brush with reserved marinade during lat- ter part of cooking. A few minutes before meat is cook- ed, brush pineapple slices with marinade and barbecue (or broil) until golden. To thicken marinade for sauce, combine 15 mL (1 tbsp.) cor- nstarch with 50 mL (% cup) cold water. Stir into marinade and heat until sauce thickens and becomes clear. Serve ribs with pineap- ple and sauce. Makes 6 servings. Voortman Cookies 10 vaneties 4°° reg 195 most desirable fresh herb. Further good news was of- fered me: they plan to have others, presently; fresh parsley, oregano, cilantro, all the pungent leaves that add so much flavor and goodness to your cookery and fresh salads. Another seasoning tip that I treasure as such, came as a sort of bonus the morning that was spent at National Importers. This is not one of in B.C. Gourmet Blend Cofttee 99 reg 5 22 Grated Cheddar Cheese 50 reg 327 G 99 European style channel cabinets with rounded corners - in laminate or oak facing are NOW AVAILABLE AT SPECIAL INTRODUC- “TORY PRICES. No import duty or shipping costs ‘cause they are made Eleanor ties up loose ends their products, just a sort of family recipe, but one we can all rejoice in. Fresh Root Ginger can be peeled, grated and stored in an air-tight jar in your refrigerator for easy immediacy. | would never have tried this, assuming the essence would dissipate, but it works splendidly. And one can add this remarkable seasoner easily any time to any sauce, any dressing, or stuffing or stew or whatever. Use a _ vegetable peecler, thus sacrificing the least of the root, and then grate, or mash with a mortar and pes- tle. | used my marvelous Mouli, and though the ginger is very fibrous it does yield. You’li’ find all sorts of pleasure when it is so available. There is no end to life’s delights. kitchen WET BAR Strawberry Jam Ib. reg. 1.31 Ib Blueberry Pie Filling “] Thurs & TT