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Show Page II - Thursday. October THE HERALD, Provo, Utah, 21, 1982 When Wheat Wiggles... By APRYL COX Herald Staff Writer Upon opening a sack of wheat you notice several sluggish movements among the supposedly lifeless grain. It's hard to see what is causing the wriggling at first because the moving animal bodies are twins to the still plant seeds in color, shape and size. A sick feeling accompanies the realization that your grain is infested A 'fit with bugs. Your first thought may be to chuck the entire sack out I the door. Or, a familiar phrase about "extra protein" may be recalled. The first idea seems wasteful, the second unappetizing. But there are other options. Larry Sagers, urban horticulturist for the Utah State Extension Service in Provo, says that the common "weevil" is actually many varieties of beetle larvae, moth larvae and true weevils. All look fairly similar in the larvae stage and are referred to as weevils. A i Low in calories, easy Pork Strips Oriental is a dieter's delight. ( Skins are clue to infestation in rice. they can protect their own food. "The first thing is to make sure they keep their products in a clean place. Insects are very small and live in cracks. Keep food in tight containers with clean covers so no food material is out in the open that they can get to." Long-terstorage grains should be dry, clean, insect-fre- e "They exhibit an interesting phenomenon. They will grow and shrink according to their food supply. If they are hiding in a cupboard crack that is clean, they will get smaller. Eventually they will pupate and come out in the moth or beetle stage." Grains such as wheat, rice, oats and barley, are not the only products subject to bug invasions. They also feed on flour, cake flour, breakfast cereals, and sometimes pasta products. "The only way you can be assured of not having weevil d in grain is if it has been or nitrogen-packeHeat-treate- d grain is heated before it is sealed in plastic or metal cans. "They are the only two things that kill adults, eggs and pupae." The great majority of grain sold as grain, flour or cereal products are not packaged in those types of containers because the cost is prohibitive, says Sagers. "Generally people buy it in other types of untreated containers. With proper care, m and bought from a repu- table miller, Sagers says. He advises storing grains in containers in small, a clean, cool, dry place. air-tig- ht "If you lose a n five-gallo- can it's not as bad as losing a fifty-gallo- n in a grain can. When storing large container, rather than let the bugs heat-treate- go through all of the wheat, separate it into five or ten pound plastic bags. If one bag d. does get infested, remove it, heat or freeze it, and put it back." Putting bay leaves in a container does not protect grain sufficiently, he says. Dry ice, however, will work fairly well. "We've used dry ice and have had wheat stored for six or eight years now without any weevil.. The dry ice keeps them inactive." hour) proximately cover with the lid. If the can lf bulges, remove the cover for several minutes and then place it. re- The bugs themselves are not harmful, says Sagers, just very unappealing. If weevil are discovered, the grain can be frozen or heated. "You can freeze the grain for two or three days in plastic bags in a deep freeze. Then pour the grain in front of a fan to blow away the skins. "Or, you can put the grain in an oven heated to 140 or 150 degrees and leave it for one or two hours. Again, use the fan to get rid of the skins that are left." Sagers says it is estimated that insects destroy more than one million dollars worth of food stored in Utah a year. "Rotation helps a lot. vitamins, especially the mineral iron. The first half of the weight battle is taking a closer look at daily diets and taking appropriate measures to lose those extra pounds that are a hazard to good health. The other half is keeping those extra pounds off. Just as you must carefully watch what you eat when losing weight, you must also keep tabs on what you eat when trying to maintain your ideal weight. There must be a balance between calories .taken in and calories used. Once the calorie intake exceeds the amount burned by the body, the pounds start to add up again. To be sure that extra pounds are lost forever, main dishes low in calories, yet high in nutrients in controlled amounts, are essential after as well as during the dieting period. Dieters and maintainers alike will appreciate the satisfying goodness and limited calories of Pork Strips Oriental which can be cooked either conventionally or in the microwave oven. Surprised to find a pork entree in the calorie:conscious category? Actually, many cuts of pork are low enough in calories to be ideal for the weight watcher's menu, and its nutritive value is an important consideration for dieters. Pork is an excellent source of protein needed to build, maintain and repair body tissue and to help fight infection and disease. Plus it is an important dietary source of five To use dry ice, place two ounces of the crushed ice in the bottom of a can, dumping the wheat over it. After the dry ice has evaporated (apone-ha- Calories A Pork Entree Low in Dennis Patterson Photo Buy- ing 1000 pounds of wheat and Storing it for 10 years in the basement is not a good idea. It should be rotated using the old first." and thiamin, PORK STRIPS ORIENTAL 3 pork blade steaks, cut inch thick V t. salt V t. ginger Dash nutmeg Vt c. water 2 T. soy sauce 2 T. sherry 1 c. diagonally sliced celery 2 small onions, sliced crosswise 1 c. sliced mushrooms 1 medium green pepper, cut in thin strips 2 T. water 2 T. cornstarch 1 jar (2 oz.) chopped pimiento, drained Combine cornstarch with 2 tablespoons water; add to pork mixture. Bring to boil, stirring constantly. Stir in pimiento and cook 2 minutes. Makes 4 servings. DIRECTIONS: MICROWAVE Place pork strips in an 11 x 7Vi inch microwave-saf- e baking dish; sprinkle with salt and spices. Reduce water to y cup and add to meat. Add soy sauce and sherry; stir in sliced celery and onions. ' Cover tightly with plastic wrap at cook high (venting one corner); power 5 minutes. Stir in green pepper and continue cooking, covered, at &0 percent power (approxi- mately 325 watts) 10 minutes, stirring after 5 minutes. Stir in 2 tablespoons cornstarch combined with 2 tablespoons water; stir in Remove bones and excess fat from mushrooms and pimiento. Cook at pork steaks and cut meat into strips high power 5 minutes, stirring at y to xk inch thick and 2 to 3 inches least once. Makes 4 servings. long. Slowly heat fat in large to obtain 1 tablespoon Depending on your calorie allotfrying-pawant to drippings. Discard fat. Brown meat ment for the day, you may on and the serve vegetables in Pour pork off at a time) drippings. (2 drippings. Combine salt, ginger and hot, fluffy rice. With such a genernutmeg and sprinkle over meat. ous amount of vegetables in the Add Vz cup water, soy sauce and main dish, you need not include a side vegetable, unless desired. For sherry, stirring to combine. Cover a refreshing salad, arrange citrus 30 minutes. and cook slowly tightly on a bed of shredded sections Stir in celery and onions; continue Whether lettuce. eating to lose 10 Add minutes. cooking, covered, to or maintain weight yur current mushrooms and green pepper and should be this dinner weight, tasty cook, covered, 5 minutes or until one of three meat and vegetables are tender. just meals for the day. n well-balanc- Handle Deer Meat With Care Deer meat, just like any other food, can cause serious food poisoning if not properly cared for. Too often, hunters place themselves and their families in danger by carelessly handling the deer they bring home. The key to avoiding illness is to make sure the meat is kept clean and cool until it can be placed in a freezer for storage. ( To help insure safe, wholesome meat, here are some tips to follow: Once the deer has been killed, it's important to dress the animal quickly. Take advantage of good fresh water to clean out the body cavity. Water also helps to cool the meat faster and, contrary to popular belief, will not adversly affect flavor or texture. If you are planning on staying out more than a few days, it is a good idea to skin the animal. Skin tends to retain body heat which CASUAL 2 loncrutt carpels, v.uuiriei. mum causes the meat to cool slower. The ideal temperature for holding meat is 40 degrees. Make sure the deer is hung away from the sun with good air circulation. Cover the animal with a game bag to help control flies and insects which can transmit disease. Once the hunt is over, it is important to have the meat cut, wrapped and placed in a freezer as soon as possible. Hanging the meat for mmwEimmi will not significantly weeks tenderize deer as is commonly thought. If hunters choose to take their deer to a commercial processor, it is recommended they find a reputa ble business with adequate facilities for cutting and wrapping. 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