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gillian mckeith goji berriesCaviar: A Few Notices, Curiosities And Some Advice For Tasting It (Part A)
A few notices, curiosities and some advice for tasting caviar a delicacy originating in Russia but nowadays imitated and produced almost everywhere (Part 1).
Like it or not, everyone knows that it is a Russian specialty, inseparable from vodka... The word, however, is of Turkish origin: "Kawiar" became "caviale" in Italian, then "caviar" in French, all this before the Russians even arrived upon the Volga River or the Caspian Sea in the 16th century. Before the word entered into the Russian lexicon, roe from all fish, including the sturgeon and salmon, was referred to as "ikra", a word of Slavic origins decidedly.
The first to consume caviar were Muslims living in the Caspian region, who had to content themselves with the eggs due to their religion prohibiting them from eating sturgeon meat. There is no question, however, that the Russian czars and their subjects made up for lost time in consuming sturgeon roe. After the fall of the Soviet Union caviar was no longer produced exclusively in Russia and Iran but also in Azerbaidjan, Kazakistan and Turkmenistan. In other words, it was also produced by the nations along the banks of the Caspian Sea who rushed to take advantage of the prolific riches of the Caspian. According to experts, the pressure exerted by these nations combined with the ecological disasters of the Volga River and the Caspian Sea will bring about, in 7-10 years the near-complete disappearance of black-caviar. Enjoy it while it lasts!
Caviar can be fresh, not sterilized, thereby fully preserving its flavour. Fresh caviar, however, must be kept refrigerated and has a limited duration, from 2 to 6 months, depending on the type of manufacturing. Sterilized caviar has a long preservation time, it usually comes in a glass jar and can be kept for a longer time at room temperature, but it definitely loses its flavour. The eggs of the Beluga are the largest and reach 2.5 millimetres in diameter. They are considered the most valuable when they have clear shadings; those of the Sevruga are instead the smallest (about 1 millimetre), but they are characterized by an enhanced flavour; Osetra (about 2 millimetres) vaguely recalls the taste of walnut, has a clear green-grey colour and a gilded quality. Sterlet caviar was only eaten by the families of the Scià and the Zar.
The sturgeon (Acipenser sturio) is a prehistoric lance like fish with very small, fine scales and an elongated snout with four tactile feelers at the tip. The beluga sturgeon (Huso huso) is the largest, weighing up to 400 Kg and measuring up to 4 meters in length. It is extremely rare (fewer than 100 are caught per year) and varies in colour from a clear grey to black. The osetra sturgeon (Acipenser gueldenstaedtii colchicus) weighs up to 200 Kg and measures up to 2 meters. The sevruga sturgeon (Acipenser stellatus) is very thin, weighing up to 30 Kg and measuring up to 1.5 meters. Beluga caviar can comprise up to 15% of the sturgeon's weight! The beluga sturgeon is a wild and robust fish and is hard to catch. It travels to the streams to lay its eggs only every 2-4 years.
David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
GOURMET MEATS AND SEAFOOD
CONTACT US
American Hamburgers - How Big Should They Be?
When I reached the Minneapolis-St.Paul airport I had been traveling for hours and was really hungry. I went into a restaurant, scanned the menu, and asked the server, "How big is the hamburger?"
"It's the standard half-pound size," he answered, making a large circle with his hands.
Hamburgers are getting bigger and bigger. Janet Raloff writes about portion sizes in her article, "Dietary Inflation," published on the Science News Web site. Raloff cites a University of North Carolina study of eating habits and portions. In the 1970s a typical hamburger was 5.7 ounces. In the 1990s this size had grown to seven ounces. Now, many restaurants are serving half-pound burgers and a few are serving one-pounders.
According to the Centers for Disease Control (CDC) Americans have succumbed to "portion distortion." The CDC details this distortion in its article, "Do Increased Portion Sizes Affect How Much We Eat?"
"While Americans have many choices in restaurants, the food (especially from fast food restaurants) is often very cheap and available in large quantities," the article notes. It goes on to say that consumers may not know the difference between a serving and a portion. A portion is the amount of food the restaurant serves. A serving is a measured amount based on nutritional information.
Restaurant burgers come with a mountain of fries and other high calorie foods like French fried onions, bacon, and cheese. Eat everything on your plate and you may have consumed three meals at one sitting. As the CDC explains, if you continue to eat more food than your body burns you will gain weight.
Some restaurants have tried to cut portion sizes, only to receive complaints from customers. For the sake of your health and your children's health, you need to think about the size of the burgers you are eating. You do not have to give up hamburgers. Mayo Clinic says you can fit fast food into a healthy diet by making wise food choices and watching your portions.
"Fast Food: 6 Ways to Healthier Meals," an article on its Web site, tells consumers to "bypass hamburgers with two or three patties, which can pack on more than 1,000 calories and 70 grams of fat." Instead of ordering the biggest burger on the menu Mayo says you should order a regular or children's burger, which is about 250-300 calories.
Ohio State University posts nutrition information about hamburgers on its Web site. The nutrition information for a hamburger describes it as "a juicy, 6-oz. steak burger served on a sesame seed bun."
This burger has 620 calories, 38 grams of protein, 37 grams of fat, and 130 milligrams of cholesterol. But as Ohio State notes, the nutrition analysis does not include condiments. Condiments are high in sugar and salt so go easy on them.
Despite Web site postings, nutrition labels, and a rise in obesity, Americans are still eating huge hamburgers. Maybe it is time to return to the quarter-pounder. Eat a 93% or 97% lean burger on whole wheat bread and top it with crisp lettuce and juicy sliced tomatoes. You will get the flavor of the great Americn hamburger and better health in every bite.
Copyright 2007 by Harriet Hodgson
Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find other reviews on the American Hospice Foundation Web site and the Health Ministries Association Web site.
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