Dairy food facts for free
“California Dairy Tales” is not a children's story anthology - but it does present a patchwork of colorfully presented information that could be appetizing at any age.
It's a free folded brochure from the California Milk Advisory Board that can be downloaded or mailed on request. Tucked into the glossy layout are illustrated history, a little dairy industry background, health notes, recipes and wine pairing tips.
Just to make sure we understand the dairy source, one photo shows a couple of adorable “happy cows.”
The brochure can be found online at www.realcaliforniacheese.com by clicking on “Other California Dairy Products” under “General Interest” at the bottom of the page. It can also obtained by writing to: California Milk Advisory Board, 3800 Cornucopia Way, Suite D, Modesto, CA 95358.
According to the advisory board, California is the nation's leading dairy state, producing 21 percent of the national milk supply.
How cool is green ice cream?
This summer you can add a healthy kick to ice cream by making it with antioxidant-rich green tea, according to a suggestion in the August issue of Body and Soul magazine.
The flavor combination, which is popular in Japan, the magazine says, gives ice cream a refreshing, herbal taste.
The easy-to-make recipe offered uses powdered green tea, or “matcha,” which you can find in Asian grocery stores and many natural-foods stores. The powdered tea is made with whole tea leaves, so it has more nutrients than brewed tea, the feature points out.
In a large bowl, whisk together 1 cup reduced-fat milk and 3/4 cup sugar until the sugar is nearly dissolved, 2 to 3 minutes. Whisk in 2 cups heavy cream. One tablespoon at a time, add 4 tablespoons green-tea powder, whisking continuously to prevent lumps from forming. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
Transfer the soft-set ice cream to an airtight container and place in the freezer for at least 2 hours. Remove from freezer about 10 minutes before serving.
Tsingtao offers draft beer
Summer is the right time for Tsingtao Pure Draft Beer, a new brew from the Chinese producer.
Bottles of Tsingtao have been as common as moo shu and kung po at restaurants. Pure Draft is a lighter lager and an uncomplicated refresher. Serve it as chilled as you like.
The beer has been around since 1999, but distributed mainly in Asia.
And it does go well with Asian dishes, especially spicy fare. The beer works when the barbecue is going full blast, too.
Tsingtao traces its history to 1903, when it was first produced by German settlers. Now, it's exported to 50 countries.
The non-pasteurized Pure Draft, not as malty as the Tsingtao you're used to, has a clean, easygoing style and makes no demands.
A six-pack is $7 to $9.
- From wire reports
Distributed by the Los Angeles Times-Washington Post News Service
AP-NY-07-10-06 1244EDT
It's a free folded brochure from the California Milk Advisory Board that can be downloaded or mailed on request. Tucked into the glossy layout are illustrated history, a little dairy industry background, health notes, recipes and wine pairing tips.
Just to make sure we understand the dairy source, one photo shows a couple of adorable “happy cows.”
The brochure can be found online at www.realcaliforniacheese.com by clicking on “Other California Dairy Products” under “General Interest” at the bottom of the page. It can also obtained by writing to: California Milk Advisory Board, 3800 Cornucopia Way, Suite D, Modesto, CA 95358.
According to the advisory board, California is the nation's leading dairy state, producing 21 percent of the national milk supply.
How cool is green ice cream?
This summer you can add a healthy kick to ice cream by making it with antioxidant-rich green tea, according to a suggestion in the August issue of Body and Soul magazine.
The flavor combination, which is popular in Japan, the magazine says, gives ice cream a refreshing, herbal taste.
The easy-to-make recipe offered uses powdered green tea, or “matcha,” which you can find in Asian grocery stores and many natural-foods stores. The powdered tea is made with whole tea leaves, so it has more nutrients than brewed tea, the feature points out.
In a large bowl, whisk together 1 cup reduced-fat milk and 3/4 cup sugar until the sugar is nearly dissolved, 2 to 3 minutes. Whisk in 2 cups heavy cream. One tablespoon at a time, add 4 tablespoons green-tea powder, whisking continuously to prevent lumps from forming. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
Transfer the soft-set ice cream to an airtight container and place in the freezer for at least 2 hours. Remove from freezer about 10 minutes before serving.
Tsingtao offers draft beer
Summer is the right time for Tsingtao Pure Draft Beer, a new brew from the Chinese producer.
Bottles of Tsingtao have been as common as moo shu and kung po at restaurants. Pure Draft is a lighter lager and an uncomplicated refresher. Serve it as chilled as you like.
The beer has been around since 1999, but distributed mainly in Asia.
And it does go well with Asian dishes, especially spicy fare. The beer works when the barbecue is going full blast, too.
Tsingtao traces its history to 1903, when it was first produced by German settlers. Now, it's exported to 50 countries.
The non-pasteurized Pure Draft, not as malty as the Tsingtao you're used to, has a clean, easygoing style and makes no demands.
A six-pack is $7 to $9.
- From wire reports
Distributed by the Los Angeles Times-Washington Post News Service
AP-NY-07-10-06 1244EDT
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