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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Emergency services Since You Asked: Why do they call it 'Asante?' App Finder: Top history apps Public sounds off on gas pipeline Mt. 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Sports Latest Stories Phoenix boys fall short at Mazama Mickelson struggles in return to competition Young, Cook lead Oregon over USC Rose lifts struggling Bulls over Spurs Turner's last-second 3 sinks Portland Varsity 541 College Sports Young, Cook lead Oregon over USC Success helps restock roster at UO Oregon’s Helfrich ready to turn page Baldwin brings seasoned background to OSU Weisner leads No. 9 Beavers over Huskies Pro Sports Mickelson struggles in return to competition Rose lifts struggling Bulls over Spurs Turner's last-second 3 sinks Portland Nos. 7s Bouchard, Berdych reach 4th round Gasol brothers to start All-Star game Community Sports Local Events Business Latest Stories The heart of Brammo will remain Blog: Alaska Air Group earnings soared in 2014 New owners of Medford Center promise a hands-on approach: Practicing for the real thing Want to be an investor? Four companies will be pitching their plan to you Real Estate News New owners of Medford Center promise a hands-on approach: Home loan rates continue to fall, applications soar Jackson County real estate market headed back to normal Dear Monty: Best start for 1st-time homebuyers People In Business People in Business Transportation The heart of Brammo will remain Want to be an investor? Four companies will be pitching their plan to you Medford airport traffic flies to new heights Agriculture Rising prices bear fruit for local pear growers Opinion Latest Michael Gerson: The fight for the middle class Our View: Edible marijuana risks demand strict rules Letters to the Editor, Jan. 23 Our View: Public salaries move only upward Letters to the Editor, Jan. 22 Editorials Our View: Edible marijuana risks demand strict rules Our View: Public salaries move only upward Our View: Restrictions on civil forfeitures are reasonable Other Views: Clearing the way for hemp farming Our View: Oregon students need job skills training Letters to the Editor Letters to the Editor, Jan. 23 Letters to the Editor, Jan. 22 Letters to the Editor, Jan. 21 Letters to the editor, Jan. 20 Letters to the Editor, Jan. 19 Guest Opinions Guest Opinion: More reasons to oppose gas pipeline A fair shot for all: addressing our low-wage crisis Guest Opinion: SOU biomass burner would be big mistake Guest Opinion: Reforms needed to build upon John Day’s success Guest Opinion: FERC fails our planet Lifestyle Latest stories Fishing Report: Friday, Jan. 23 Looking Up: Comet Lovejoy is a binocular treat Get Out: Friday, Jan. 23 Over the rainbow? 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Home Help: How to keep your house pest-free this winter Dear Monty: Consider mediation in real estate disputes Home Help: Heighten your home’s style this year Health Health Watch: Why you should consider the Mediterranean diet Community blog: Best Cities for Aging? - Not Medford Healthy Aging: Whether supper or dinner, it's best eaten together Practicing for the real thing Dr. Jeff Hersh: Heart test causes undue alarm Hiking Biking Faith Religion briefs, Jan. 23 Religion briefs Old stained-glass windows face threats Churches start new year with messages of hope (No heading) Milestones and Achievements 50 years and counting: Bulebar Wedding: Lindsey-Maria Rios New arrivals Columnist for a Day Rogue Healthy Aging Tempo Latest stories The Vine offers a taste of Italy Paula Poundstone performs at the Craterian Ethan Tucker Band at the Brickroom Brian Freeman presents 'An Evening of Scottish Music' Len Dickson's 'Fall Harvest' to grace Belle Fiore wine label Theater Randall Theatre presents playwright Charles Ludlam's comedy "The Mystery of Irma Vep" Roy Orbison tribute hits high note Thanks for the Memories Theatre presents 'Cardenio' Thanks for the Memories Theatre presents 'Rent' Tangled up in Dylan Music Ethan Tucker Band at the Brickroom The Farr Side: Trainor building a music niche Brian Freeman presents 'An Evening of Scottish Music' Blues jam tonight at The Little Brown Jug 'Wierd Al' Yankovic plays Britt Festivals in September Community Events Paula Poundstone performs at the Craterian Len Dickson's 'Fall Harvest' to grace Belle Fiore wine label A look at the life and vision of Martin Luther King Jr. Ty Barnett and Ian Harris are 'Divided' Elaine Witteveen's new exhibit 'Wings' opens at the Rogue Gallery Dining The Vine offers a taste of Italy Cheeseburgers on the cheap Valley View — It's all in the family Patty Groth's Morning Glory is still a delight Entertaining with a gift of treasure Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obituaries Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Magazines & Special Sections NEWS NOW Our View: Edible marijuana risks demand strict rules ... Public sounds off on gas pipeline ... Mt. Ashland ski area announces layoffs ... Our View: Edible marijuana risks demand strict rules ... Public sounds off on gas pipeline ... Mt. Ashland ski area announces layoffs ... Food for Thought: Beefing up your dinnertime Comment MailTribune.com Writer Posted Jan. 20, 2015 @ 12:01 am Posted Jan. 20, 2015 @ 12:01 am » Social News TIP OF THE WEEK For many families, gathering around the table is a treasured tradition. With universal appeal, cuts of tender, juicy beef are ideal for a wide range of family-friendly dishes, from appetizers to special occasion entrees. There are as many ways to prepare beef as there are cuts to choose from. The best approach depends on the type of flavor you want to achieve, and how you'll ultimately serve the dish. One popular option that creates robust, hearty flavors perfect for dinnertime feasts is braising. Some tips on preparing the perfect braised beef: • Brown your roast using a large pan and some oil over high heat, seasoning the protein first. • Once the roast is browned, deglaze the pan using wine or some of the liquid that will be used in the braising process, to capture drippings from the pan that are loaded with flavor. • The liquid for the braising process can vary depending on the dish you’re trying to make. For example, barbecue sauce would be used for a barbecue brisket, and beef broth would be used for a pot roast. Usually, when using a thick liquid such as barbecue sauce, you will want to thin it down with wine, broth or water. It will thicken as it cooks, and if it gets too thick, it will burn. • You can also experiment with putting root vegetables in the braising pan along with your roast to create a complete meal and enhance the flavor. • The oven part of the process is usually done at 250 degrees Fahrenheit and can vary in time from three to eight hours, depending on what cut is being braised and how big it is. A general rule of thumb is that the beef will shred easily with a fork when it is properly braised. — Brandpoint NUMBER TO KNOW 1/5: According to the Food & Agriculture Organization of the United Nations, one in five pounds of commercialized cattle meat comes from Brazil. The cattle beef industry is a major employer in the South American nation. — More Content Now EASY RECIPE: Raspberry Strawberry Yogurt Smoothie Ingredients: 1 cup low-fat vanilla yogurt 1 cup frozen raspberries, unsweetened 1 cup frozen strawberries, unsweetened ¾ cup low-fat milk 1 cup ice (about 12 cubes) Blend all ingredients in blender until smooth. Serve immediately. — Family Features FOOD QUIZ How many calories does the average person consume while watching the Super Bowl? A. 1,200 B. 2,000 C. 500 D. 900 Answer at bottom of rail. WORD TO THE WISE deglaze: Deglazing is a fancy term for using the flavor-packed brown bits stuck to the bottom of a pan to make a pan sauce or gravy. To deglaze, just skim excess fat from the pan you've just used to cook meat or poultry. Then add a small amount of liquid — such as wine, stock or water — to the cooking juices and boil quickly over high heat, stirring constantly to dislodge the brown bits and evaporate any added alcohol. — Cookthink THE DISH ON… ‘1,000 Foods to Eat Before You Die’ by Mimi Sheraton The ultimate gift for the food lover. In the same way that “1,000 Places to See Before You Die” reinvented the travel book, “1,000 Foods to Eat Before You Die” is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal “1,000 . . . Before You Die” series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton — award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. — Workman Publishing Company FOOD QUIZ ANSWER A. On average, Americans consume 1,200 calories apiece while watching the big game. More Content Now MailTribune.com Writer Posted Jan. 20, 2015 @ 12:01 am » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. 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