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Turtle Mountain Star
Rolla , North Dakota
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June 23, 2014     Turtle Mountain Star
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June 23, 2014
 

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June 23, 2014 The Star Page 13 l By Julie Garden-Robinson Food and Nutrition Specialist NDSU Extension Service "What are you grilling for me on Father's Day?" my husband asked with a smirk. I managed to resist rolling my yes. : "I will buy and prepare the food, and we would like you to grill it, I iesponded on behalf of our family. , Ever since I nearly lost my eye- brows thanks to our antique gas grill, have steered clear of the grilling igrocess. I wasn't expecting the grill [o shoot 3-foot flames upon ignition. : Needless to say, I jumped back- kvard quickly. Very quickly. ', Fortunately, no personal injury or reusing the container with meat hair loss occurred in the process. However, I'm a little leery of gas grills, egpegially old ones that haven't been used for a while. : As a result of my incident, I plurged on a:Father's Day gift a izouple of years ago. I bought my husband a large kamado-style grill lhat uses charcoal. It holds heat for a long time and allows for even cook- ing by maintaining its temperature. : I think my husband enjoys being the family grill master, and I am fine ',with that. He has "claimed" the grill hs his domain, so I might have to wrestle him for the grilling tongs. : Most people enjoy the delicious aroma of grllhng food cooked in the ~'elaxed outdoor atmosphere. Unfor- . . unately, grilling results in trips to the ;emergency room every year. i Now that summer is in full swing grills are in heavy use, let's re- iew some grilling safety tips. ', We periodically hear about home fires that start when the grill is set up close to a house or balcony rail- ling. Have a healthy respect for grills. egin by picking a safe .area" Place grill on a well-ventilated, fiat, ,'level surface away from overhangs, 'deck railings and shrubbery. : Do not set up a barbecue grill in- doors, such as in a closed garage on ,a rainy day. Charcoal produces car- t ,bon dioxide, which is colorless, | ,odorless and potentially fatal. If you are using charcoal, be sure to handle it safely, and never add lighter fluid directly to hot coals. When putting out the fire, cover the grill and close the vents, allowing the coals to cool completely for at least l@.hours, and dispose of them in a ~oncombustible container . Never leave a lit grill unattended and always keep a fire x inguisher :close at hand. Be sure to keep chil- :dren and pets away from hot grills I I I | and coals. Use long-handled tongs and flame-retardant mitts to protect your hands. Grilling safety also includes safe food handling. For example, remem- ber to bring a clean container to re- trieve your cooked food instead of juices. Marinating meat not only adds flavor and potentially improves ten- derness, but it may improve the health aspects. According to research conducted at Kansas State Univer- sity, marinating meat cuts down the possibility of the meat forming hete- rocyclic amines. Some research has linked heterocyclic amines to various types of cancer. Kansas State University re- searchers marinated steaks in mix- tures of oil, vinegar, herbs and spices. In the marinated meat, the potentially carcinogenic compounds were de- creased by up to 88 percent. The marinade either provided a protective barrier or acted as an antioxidant, ac- cording to the researchers. In a study reported in the Journal of Agricultural and Food Chemistry, researchers found that marinating pork chops in dark ale beer cut the formation of the heterocyclic amines by half, compared with unmarinated meat. When marinating meat, be sure to place the food in the refrigerator and use about one-fourth cup of marinade per pound of meat. Allow 15 minutes to two hours for the marinating process. If you want to serve some of the marinade with the cooked meat, be sure to reserve part of it in a sep- arate container from the raw meat. When cooking meat on a grill, slow down a little. Use a low flame 1.15 % APY* 36 - month CD Bryan Schweitzer, Agent State Farm Agent 1104 Highway 5 West Rolla, ND 58367 Bus: 701-477-3022 2.05% APY* 60 - month CD It's a beautiful thing. Let me help you choose an FDIC-insured Certificate of Deposit from State Farm BanM and watch your money grow Bank with a good neighbor (/\~ I i',H i)',:' l;~Cl:,'E I!', }F i'~/': {2: StateFarmBank *Up to FDIC insured limits Annual Per, centage Yields as of 06/1111:4: ~dvelti~a .... .......... ; rales.,a~e ~ubiect to c~.~tAhe ~rjk, sdiscretjo~i=-~h.e, mmimum:.bala~e~,~c~?!, ! to earn the stated APY is $500 (tales apply to deposlts less penalty may be.imposed for withdrawls prio~ to matur~y~L : 7:1~ ........ 'i~ ~ ' ........ ~ '"k~Mee" r [ ..... 1001287.3 State Farm Bank, F,S.B, Bloomington, IL [~"~N'~'~ FDIC | J Chuck Leet has always believed in helping others, serving as both a long-term firefighter and City Council President for the community of Kenmare, North Dakota. However when Chuck flat lined twice, it was Trinity's turn to come to his rescue. l In, and keep charring to a minimum. Add some veggies and fruits to the grill, too. Here's one of the tasty marinade recipes in "Now Serving: Lean Beef" Teriyaki Marinade 1/2 c. reduced-sodium soy sauce 1 clove garlic, minced 2 Tbsp. brown sugar 1/2 tsp. ground ginger 2 Tbsp. Worcestershire sauce 1 Tbsp. lemon juice Combine all ingredients and mix well. This provides enough marinade for about 2 pounds of meat such as pork, chicken or beef. The nutritional value (calories, fat, etc.) will vary with the type of meat you choose. East Lake Loop Road Lake Metigoshe Open 4 p.m - 9 p.m. Weekdays Open t I a.m. -9 p.m. Saturdays Enjoy a fresh, delicious pizza! CALL 263-EATS , %::): : L,: PETE BERGINSKI MEMORIAL 10 a.m. -- Judd Bergi nski Memorial Pull by the St. John Not responsible for in nl ul Our Fast and Reliable Fiber-Optk Network. Whether you're working, researching, playing or surfing the net, you will experience the differer~ce with fiber opLic::~ Fiber is significantly faster and more reliabte than othe~ connections, with virtually unlimited capacity for actv mc,~ d services. Fiber is also built to last decades wid~ litt[,:, o~ service, while deliveting ultra fasL inte,,net. Call today! 701.477.1101 ..... ? .... i i / .. :-] "From Dr. Walters and the ER code blue team, to Dr. Dodin, my cardiologist and Dr. Phillips and the cardiac staff, I can't thank them enough for saving my life! 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