Posted Online: April 30, 2013, 9:56 am

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More photos from this shoot
Photo: Paul Colletti
Q-C residents enjoy locally-brewed beer from Bent River Brewing Company.
Photo: GateHouse News Service
Baking a salmon fillet in foil is an easy way to make a nutritious and flavorful meal.
Mr. Tidbit: Oat of their minds?
New from Quaker, which surely is the champion of making one product in many versions (sorry, Oreos, it's really no contest), comes Perfect Portions: instant oatmeal in a multi-serving bag. That's mildly interesting, but there's a surprise; hang in there.
Here it goes: A box of plain unsweetened Quaker instant oatmeal weighs 11.8 ounces; it contains 12 envelopes, each about 1 ounce. Perfect Portions (choice of cinnamon or maple) comes in a 12.7-ounce bag and, unlike almost all the other Quaker instant oatmeal introduced in the past 50 years, is unsweetened. You add as much sugar as you like and prepare the amount you want.
When Mr. Tidbit started to jot down the shelf price of Perfect Portions at one store, he blinked. Hard. So he went to an online store. And blinked again. Perfect Portions fails to follow the rule that new versions of existing products cost more.
Indeed, it costs less!
At the first store, the 12-serving box of plain, unsweetened Quaker instant oatmeal was $2.99; that's 25 cents a serving. The 12.7-ounce bag of Perfect Portions was only $1.99 (not an introductory price), so 12 (1-ounce) servings would be 17 cents each — 32 percent cheaper.
Mr. Tidbit still is blinking.
— Star Tribune (Minneapolis) (MCT)

QC Craft Beer Week celebrates local brewing community
On May 4, the first ever Quad Cities Craft Beer week will kick off an eight-day celebration of locally-brewed beer.
Coordinated by the area homebrewers club, MUGZ, the event begins with brewing demonstrations from 11 a.m. to 1 p.m. at Blue Cat Brew Pub, 113 18th St Rock Island.
Special tappings will take place during Quad Cities Craft Beer Week at the Great River Brewery, 332 E. 2nd St., Davenport; Against the Grain Brewery and Ale House, 1340 31st St., Rock Island; and Bent River Brewery, 1413 5th Ave. Moline.
Other events include Beer Dinner and Beer School at the Blue Cat Brew Pub and daily beer tastings at Camp McClellan Cellars, 2302 E 11th St., Davenport.
The public is encouraged to visit for an up-to-date list of events, locations and times. Events conclude May 12.

Easy recipe: Salmon in aluminum foil
Serves: 4
4 sheets aluminum foil (12 x 18 inches, slightly larger than yellow legal pad)
2 tablespoons canola oil
2 medium carrots, cut into thin strips
1 small leek, cut into thin slices
1 onion, cut into thin slices
1 head iceberg lettuce, cut into 8 wedges
1 1/2 pounds salmon fillet, boneless, skin removed, cut into 8 portions
1 tablespoon water for each package
4 tablespoons creme fraiche or sour cream
Salt and pepper, to taste
Preheat oven to 350 degrees F.
Place aluminum foil on table with shortest side facing you. All food will be placed in middle of bottom half of foil. Top half of foil will eventually be folded over food. Brush center of bottom half with oil.
Mix all vegetables and spread 1/4 of them over oil. Arrange 2 portions of salmon with vegetables. Add water. Season with salt and pepper. Repeat with remaining three sheets of foil.
To seal pouches, fold top section of foil over. Fold and squeeze edges together to form well-sealed pouch. Place packages on large baking sheet and place in preheated oven. When packages enlarge, they're ready to serve - usually after about 6 to 8 minutes.
To serve, carefully place each package on plate and open at table with pair of scissors or knife. Spoon creme fraiche or sour cream onto fish and sprinkle with lemon juice. Fresh herbs can be added before or after cooking. Eat straight from package.
— GateHouse News Service