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Posted Online: Jan. 29, 2013, 10:54 am
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for Jan.30
Mr. Tidbit: More enhancement
Mr. Tidbit has avoided dealing with the very multiple brands of bottled water, as he can't begin to tell them apart. (Twenty years ago, Al Urbanski, then-editor of the trade publication Food and Beverage Marketing, called bottled water "the Pet Rock that lived.") Mr. Tidbit hasn't had much to say, either, about the various powdered and crystalline products sold as flavoring for bottled water. And he has mentioned Mio, Kraft's liquid "water enhancer," only once — when it showed up two years ago.
But now Coke has entered the picture, matching its Dasani brand water with Dasani Drops "flavor enhancer." Both Mio and Dasani Drops are artificially sweetened, and both use the same pair of sweeteners: sucralose and acesulfame potassium.
While Mr. Tidbit has seen Mio at prices ranging from $3.99 to $4.49 per 1.62–ounce bottle, $3.99 seems to be the standard price for Dasani Drops, which come in a slightly larger 1.90-ounce bottle, so Mio costs from 17 percent to 32 percent more per ounce. Further, a "serving" of Mio is 1/2 teaspoon, so there are 24 in a bottle, while a "serving" of Dasani Drops is 1/3 teaspoon, so a bottle contains 32.
Is there as much flavor enhancement in 1/3 teaspoon of Dasani Drops as there is water enhancement in 1/2 teaspoon of Mio? Frankly, Mr. Tidbit didn't feel like spending eight bucks to find out.
-- Star Tribune (Minneapolis)

for Jan. 30
Grape Life Sets Winter Wine Classes
The Grape Life Wine Store and Lounge has announced its winter wine classes, with offerings for both beginning and more experienced wine enthusiasts.
Wine 101 Class: This beginning wine class will be held Feb. 18 and is aimed at
helping the new or novice wine drinker develop a better appreciation and understanding of wine
basics, including a review of various varietals, the effects of tannins and aging, and how to read a
wine label.
Wine 201 Class: For more experienced wine drinkers or those who already have taken Wine 101,
this class, held March 11, looks more in-depth at winemaking and covers the importance of
terroir and regional differences, plus the basics of food and wine pairing.
The cost of each class is $35 per person or $25 for Grape Life wine club members and will be
held at the Davenport Grape Life, 3402 Elmore Ave., from 6:30 to 8:30 p.m. Light snacks will be
Seating is limited for all classes. For reservations call (563) 355-7070.

for Jan. 30
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Circa' 21 seeking recipes for Church Basement Ladies Cookbook
Circa '21 Dinner Playhouse currently is accepting recipe submissions for the newest cookbook, "Soups, Salads and Breads," to feature recipes and photos from church basement ladies across the area.
The cookbook release is to coincide with "A Mighty Fortress is Our Basement," starring The Church Basement Ladies, which will run at the playhouse from March 13-June 1. This is the fourth installment in the Circa 21 Church Basement Ladies cookbook series.
Deadline for recipe submissions is Feb. 20. Digital entries are preferred and can be emailed to dlaake@circa21.com or mailed to "Church Basement Ladies" P.O. Box 3784, Rock Island, IL, 61204. Everyone who submits a recipe will be entered into a drawing. Prizes include two free tickets to The Church Basement Ladies in "A Mighty Fortress Is Our Basement," and copies of all four Church Basement Lady Cookbooks.
For more information about cookbook fundraising opportunities for your church, contact Sue at (309)-786-2667.
Ask a Cook: Keeping homemade blue cheese dressing fresh
I make my own blue cheese salad dressing. Will the salad dressing be good after the expiration dates on the milk and sour cream?
A: Commercially made blue cheese dressing usually will keep several months after opening, as long as it is refrigerated and handled properly.You can make it last longer by not putting anything in the jar, from a fork to a finger, that might introduce bacteria.
Homemade, however, is much harder to predict. Small things can make a big difference. Even starting with a solid wedge of blue cheese vs. using pre-crumbled blue could introduce more bacteria. Or if the recipe has a little vinegar, it might keep a bit longer.
To be on the safe side, keep homemade blue cheese dressing no more than 5 to 7 days in the refrigerator. Make it in smaller quantities so you don't waste it.
If anything with cheese or milk base develops a strange color (often pink) or an off odor, definitely throw it out.
-- McClatchy Newspapers



Local events heading

  Today is Monday, Oct. 20, the 293rd day of 2014. There are 72 days left in the year.

1864 -- 150 years ago: The store of Devoe and Crampton was entered and robbed of about $500 worth of gold pens and pocket cutlery last night.
1889 -- 125 years ago: Michael Malloy was named president of the Tri-City Stone Cutters Union.
1914 -- 100 years ago: Dewitte C. Poole, former Moline newspaperman serving as vice consul general for the United States government in Paris, declared in a letter to friends that the once gay Paris is a city of sadness and desolation.
1939 -- 75 years ago: Plans for the construction of an $80,000 wholesale bakery at 2011 4th Ave. were announced by Harry and Nick Coin, of Rock Island. It is to be known as the Banquet Bakery.
1964 -- 50 years ago: An application has been filed for a state permit to organize a savings and loan association in Moline, it was announced. The applicants are Ben Butterworth, A.B. Lundahl, C. Richard Evans, John Harris, George Crampton and William Getz, all of Moline, Charles Roberts, Rock Island, and Charles Johnson, of Hampton.
1989 -- 25 years ago: Indian summer is quickly disappearing as temperatures slide into the 40s and 50s this week. Last week, highs were in the 80s.

(More History)