COOKING WITH KIDS
Emeril Lagasse hosts "Cook with Your Kids" week beginning Sunday on the Food Network. Six nights of prime time programming begins at 8 p.m. with Emeril Live! from Universal Studios in Orlando. Following Emeril, Rachael Ray hosts a block party on 30 Minute Meals and then wacky food scientist Alton Brown transforms into the Earl of Sandwich on Good Eats. Weekday shows will also focus on child-friendly food. An "In the Kitchen" marathon on Oct. 9 ends the series with hands-on cooking shows from 9:30 a.m. to 12:30 p.m.
GET THE BUGS OUTS
Avoid bug infestation by transferring flour from bags to tightly sealed glass, metal or plastic containers. Most common among creatures that can set up housekeeping in your flour are little black grain weevils. Disarming for sure, but this happening is not so much a sign of an unclean kitchen as an unlucky one. Simply discard all flour that harbors these critters and clean shelves well. As you restock with fresh flour, add a couple bay leaves; the bugs don't care for the herb and it won't perfume the grain. Scattering a couple bay leaves at the back of pantry shelves can also help prevent further infestations.
TACO SAUCE WISDOM
Some 10,000 people entered Taco Bell's "Share Your Sauce Wisdom" contest that set out to find pithy sayings for its sauce packets. The entries were narrowed to 12 winners who will also get a one-year supply of free food. (Super Size Me II?)
The sayings debut on mild, hot and fire sauce packets beginning Nov. 15.
+ Bike tires scare me.
+ Hello. (A. Franklin of Lakeland was one of two people to submit this one.)
+ I M A HOT T R U 2?
+ I'm in good hands now.
+ It's okay, you can say it. I love you too.
+ Mmmmmmm . . . Sauce.
+ My sauce is an honor student at Taco Middle School. (From C. Kemmerer of Cocoa Beach)
+ Not to be used as a flotation device.
+ Pick me! Pick me!
+ When I grow up I want to be a waterbed.
+ Where are you taking me?
+ You had me at taco.
Don't you feel smarter now?
THIS WEB SITE COOKS
There are about 2,500 varieties of mushrooms on the globe, many of them embraced by the aromatic worlds of vegetarian and haute cuisines. Probably the most popular mushroom remains the mammoth portobello, the large-headed 'shroom with the big flavor. Look for light tan caps with uneven edges and visible gills on the underside. The darker, more beaten up portobellos are still good to buy and use and will be even more mushroomy in flavor. Portobellos make great appetizers, entrees and side dishes and are simply divine cooked on the grill. But you knew that. They are low in calories and carbs and are virtually fat free, a reliable source of essential minerals and heart-healthful potassium and selenium. So dig in, so to speak.
New recipe at Eric's New World Bistro, high-end dining in old Palm Harbor, adds sandwiches, wings, draft beer and 18 TV screens to transform the historic Sutherland Bank into Eric's Hot Corner (1026 Florida Ave., Palm Harbor, (727) 787-7734). "There's still plenty of nostalgia," says partner Rebecca Heishman. And they are looking for baseball memorabilia to match the vintage building. The all-day menu, served from 11:30 a.m. on, still features some of chef Eric Webber's signature entrees, such as grouper with papaya barbecue plus soups, sandwiches and such, but with lower prices, from $4 to $17.
Compiled by JANET K. KEELER and CHRIS SHERMAN from staff and wire reports