"choosing" news and stories

The papaya is easily one of the prettiest and most eye-catching tropical fruits widely available today. Whenever I have people over for brunch I try to set one out. The limes aren't just there for decoration, either. The acidity of the lime juice compliments the melon-like sweetness of the papaya perfectly. The variety here is likely a Mexican Red papaya, which is much larger than the pear-sized Hawaiian varieties. Some say the latter are more intensely flavored, but for my time and effort, the larger varieties are the way to go. They yield much more meat, are easier to peel and serve and, of course, make for a very impressive presentation. When ripe, a papaya will be mostly yellow on the outside and yield slightly to the touch. Remember, the lime juice is key. Papayas also contain an enzyme called papain, which supposedly settles the stomach and helps all sorts of digestive ailments.

[Photo: Nick Vagnoni]

This Wednesday's Washington Post featured a helpful story about how to choose and cook a steak. The piece features 11 tips from butchers and beef experts. Topics include what to look for in marbling, thickness and grading terminology. Also, there's talk of how to trim or not trim fat from a steak and what to make of brand names on certain steaks. All in all, it's a good primer for anyone looking to learn a little more about picking a steak and then getting it on the table.

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