Those who look at eating as a sport will enjoy the World Rib Eating Championship at Chinook Winds Casino, 1777 NW 44th St., Lincoln City, Ore.
Big appetites converge at the competitive eating championship on July 17.
Ed “Cookie” Jarvis, last year’s champion, will return to defend his title.
The World Rib Eating Championship is part of the Chinook Winds’ “Smokin’ at the Ocean” food festival. There are spots available for the world championship to individuals 18 and older.
Call 212-627-5766.
Build a healthy sandwich
Here are some tips from Kraft Foods on stacking healthy sandwiches.
* Just before serving, add vegetables, fruits or condiments to your sandwich for a fresh taste. When packing a brown-bag lunch, keep these items in a separate container or plastic bag to keep your bread from getting soggy.
* Consider enriched or whole-grain breads when building your sandwich. Whole-grain, rye or pumpernickel breads are good sources of dietary fiber and vitamins. Fat-free tortillas also unwrap a variety of portable and pleasing sandwich options.
* For added vitamin A and C, stack your sandwich with brightly colored fruits and vegetables, such as kiwi, red and green peppers, and tomatoes. Generally, the deeper the color of greens, such as spinach and romaine, the more nutrients you will gain.
* A simple addition of 2 percent milk cheese can fortify your sandwich with extra taste and calcium.
For additional sandwich recipes under 400 calories, visit www.kraftfoods.com/4under400.
Proper cooking temp
With barbecue season in full swing, these simple tips on how to use an instant-read thermometer to determine the doneness of meats can help prevent illness.
To check the doneness of burgers, insert the stem of the instant-read thermometer horizontally into the center of the patty, without touching the grill. Allow 10 to 15 seconds for the thermometer to register the internal temperature, which should be at least 160 degrees.
To check the doneness of meats, insert the stem of the instant-read thermometer horizontally into the center of the piece without touching bone, fat or the grill. Thermometers work best in steaks at least 3/4 inch thick.
Staff and wire reports
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