HINTS FROM HELOISE
DEAR
HELOISE:
I just graduated from college, and I’m in my first apartment. I am teaching myself how to cook and have bought a couple of cookbooks. I’ve discovered that I really like leeks in a number of dishes. I was wondering if I can substitute green onions for leeks if the grocery store is out of leeks?
—Chad K., Wilmington, Illinois
CHAD, WELL, YES, you can. But there will be a slight difference in the flavor of the dish you prepare. Leeks have a rather subtle flavor once they are cooked, and they are almost always cooked in various dishes. Green onions have a sharper taste and are sold in bunches, whereas leeks are usually sold one at a time due to their larger size. But please, do try experimenting with various seasonings and develop your own dishes to suit your taste buds.
—Heloise DEAR READERS: Can you guess where pasta originated? Was it:
• (A) Italy
• (B) Korea
• (C) China
• (D) France
If you guessed “C,” China, you are correct! According to historians, pasta’s roots began in China during the Shang dynasty (1,600-1,046 BC). It’s believed that the people of this time made pasta either from wheat or rice flour.
—Heloise DEAR HELOISE: When I make mashed potatoes, I usually make a rather large batch so that
there are always leftovers. The next evening, I take the potatoes and roll them into balls by hand, to about the size of an egg. Then I crack open three eggs, beat the eggs together, then roll the potato balls in beaten eggs and bread crumbs.
Next, I either deep-fry them in oil or use my air fryer to fry the potato balls to a golden brown. Sometimes I like to chop up some carrots and onions very finely and mix these in with the leftover potatoes to add a little extra flavor.
—Ann Marie S., Tillamook, Oregon
SEND A GREAT HINT TO: Heloise@Heloise.com
DEAR HELOISE: Maybe you can settle a disagreement between my sister and me. She claims that using a wooden cutting board is dangerous because you can’t sterilize it. She only uses plastic boards. Which is best?
—Connie T., Jackson, Mississippi CONNIE, BOTH WOODEN and plastic boards are safe to use if they’re cared for properly. If a plastic board gets scratched, bacteria can and does enter the scratch. The same holds true of a wooden board. You can disinfect the plastic board by pouring hydrogen peroxide on it and letting it dry. Then wash it with a mild soap and warm water.
A wooden cutting board should be washed with dish soap and warm water, and it should be dried immediately afterward. Never place a wooden cutting board in the dishwasher. However, a plastic board can be occasionally washed in a dishwasher if you have one.
—Heloise