First came green ketchup, and now comes the Trap Cap. Earlier this summer Heinz announced it would introduce green ketchup to encourage use of its sauce by toddlers and teens. It’s slated for an October rollout. Now, just weeks after the green- induced buzz, Heinz is marketing the Trap Cap. To let consumers know about this innovation that catches the watery stuff in ketchup, Heinz has introduced a new Web site: drybuns.com.
The watery stuff in ketchup occurs when the tomato solids separate from their fibers. The same phenomenon occurs with applesauce and many other processed fruits and vegetables. The Heinz Trap Cap uses an extension tube on the inside of the cap to direct the ketchup away from the watery stuff. The watery stuff then collects in a reservoir, just like the milk-mixture in a doll’s baby bottle. When the bottle is turned back to its upright position, the liquid is mixed back into the ketchup. The new caps, marked with an embossed “57,” are available on marked Heinz plastic squeeze bottles.
The new Web site links readers to Heinz central, which gives consumers a little background on the 125-year-old condiment. Though it doesn’t identify the ‘natural flavors’ that give the sauce its distinctive flavor, it asserts that FDA standards preclude the addition of animal products. It further asserts that ketchup is gluten-free.
RICE AND ADVICE. Uncle Ben’s has also introduced a new Web site: unclebens.com. The site includes stop-and-start video cooking demonstrations by Chef Chris Keegan, tailored recipes and personalized nutrition advice. Each month the site will present four new recipes with step-by-step demonstrations for preparing complete meals. It also demonstrates cooking techniques to help beginning cooks. Registered dietitian Becky Gorham is available to answer individual questions about nutrition and healthy eating via e-mail.
, CHEFSONLINE. Here’s another site to add to your favorite places. A regular reader recommends www.star chefs.com for everything culinary related. The page covers the gamut from features on specialized foods to party tips. There are recipe archives, advice on wines, a quick-meal section and lists of job openings and career advice. There are featured cookbooks, up-to-date nutritional information and news and calendars of upcoming culinary events.
MI PASEO’S BACK. Mi Paseo, a popular Mexican restaurant with a regular following at its location on Mercury Boulevard in Hampton, has re-opened in Newport News. The 6-year-old restaurant took a 6- month hiatus before settling into a new location that offers more space and an expanded menu.
Mi Paseo, 621 J. Clyde Morris Blvd., Newport News. 599-6600. Hours: Open for lunch and dinner daily.
DELARGY’S HOURS. In addition to its Sunday brunch menu, served from 11 a.m. to 3 p.m., Delargy’s Bistro in Hampton serves dinner from 11 a.m. to 7 p.m. on Sundays.
Delargy’s Bistro, 1814-A Todds Lane, Hampton. 825-1450. Hours: Open for lunch Tue-Fri; Sun. brunch; dinner Tue-Sun. Closed Mondays.
HE’S GOT MILK. Did you ever wonder how you could join the ranks of celebrities who’ve been featured in the milk industry’s “got milk?” advertising campaign? Thanks to a stellar high school career, Ryan Ponton of Virginia Beach was featured with a milk mustache in ads that ran this summer in USA Today, ESPN magazine and Sports Illustrated.
A graduate of Ocean Lakes High School in Virginia Beach, Ponton will attend the University of Virginia in the fall. Last September, on the recommendation of his high school principal, Ponton was among 6,800 students across the country who vied for 25 available $7,500 scholar-athlete awards. The awards are co-sponsored by USA Today and the National Dairy Council. In late April they informed Ponton that he was among 75 finalists nationwide. After another month they confirmed that he was one of the 25 winners.
A track athlete who drinks milk “sparingly,” Ponton’s award included a 3-day all-expenses paid trip to Disney World with the other winners. And how did they achieve the desired effect for the milk mustache? “We didn’t drink milk. We drank really thick milkshakes and just let it sit on the lip for a while,” says Ponton, who also collected four college scholarships from local sources.
