May 5, 1991 |
Morgan Simpson is happy to tell you that these are his "salad days," or, more precisely, his "salad dressing days. " Simpson, of Berwyn, has been making and selling Morgan's Dressing for just more than a year now, and business is, well, mushrooming. Although he wouldn't disclose his gross sales or profits, Simpson, 40, did say that he was selling 1,100 cases a month of his dressing. At 12 jars a case and each jar retailing for $2.79 to $2.89, that would mean retail sales at the grocery-store level of about $37,500 a month.
November 26, 2000 |
Blue cheese is something one either adores or despises. Naturally, I adore it. As a preteen, I was invited along with my parents to visit friends. In the middle of their coffee table was a wheel of Stilton with crackers. All afternoon I kept going back for more of this cheese with its strange but fascinating taste and fabulous nutty aftertaste. Ever since then, I've developed regular cravings for the bold, even funky taste and super-creamy texture of the great blues. Blue cheeses owe their flavor and blue-green streaking to a blue mold.
June 28, 1998 |
Nigel White hoisted a heavy round of Stilton cheese out of its box and lovingly observed its finer traits. "Notice the nice dark crust," he said, tapping the cheese's moldy brown wall. "And it's got good blue veining. " Plastic wrap was peeled away from its round, 9-inch face, revealing an alabaster yellow surface marbled with lacy blue lines. Within moments, the air stirred with a pungent, tingly aroma. "Let it breathe," White urged, "and that blue veining will really come out. It becomes more vibrant.
December 24, 2009
Cheese of the Month The "Roaring Forties" evokes the brutal gales that howled along 40° longitude to wreck many a tall ship against tiny King Island between Tasmania and South Australia. So why is the blue cheese named in their honor so sweet and mellow? Legend has it the straw mattresses from those ill-fated vessels washed ashore and seeded King Island's lush pastures - grasses that now nourish some of the richest milk Down Under. This decadent cow's milk blue is the ultimate proof of that.
September 10, 1986 |
The first market I worked in when I was learning the butcher trade was the O.P. Skaggs store at the corner of 4th and Pearl street in Sioux City, Iowa. One of my first jobs was "putting up" the cheese. Every butcher shop in those days had a display of cheese on top of the meatcase. There wasn't a large variety back then, usually only a wheel of longhorn, a loaf of cheddar and one of domestic Swiss and a wheel of Maytag Blue. Maytag was the only blue cheese we carried at O.P. Skaggs.
May 13, 1992 |
Discovered in a popular watering hole in Buffalo, N.Y., the dangerously addictive Buffalo wing - obviously named after the place, not the animal - is a crisp, disjointed fried chicken wing coated with a fiery hot sauce and served with a blue cheese dip and celery sticks. Variations on Buffalo wings are popping up on menus in the most unlikely spots, and with some very imaginative adaptations. Mickey's, a comfortable dining spot in a Brooklyn neighborhood, serves a mean Buffalo "Burgher.
August 27, 1986 |
On summer's last holiday weekend, labor is celebrated best by avoiding it, a goal we not only applaud but encourage for all those home cooks whose festivities are too often observed from the confines of a hot kitchen. We therefore offer this month an Affordable Feast Cookout, which eliminates fancy frills, emphasizes good taste and provides the chance to enjoy seasonal easy living. Four people can indulge in foods both traditional and novel in this meal, whose ingredients are available in local supermarkets at a painless cost of just over $14. Here is this month's menu: Chilled Tomato-Cheese Soup Barbecued Bologna Ring With Simple Sauce Peanut Grilled Corn Blue-Cheese-Dressed Greens Chocolate Grilled Bananas All ingredients used in preparing this meal were checked for price and availability in a Philadelphia area Shop 'n Bag market.
October 30, 1996 |
YO, CHEFS! During the football season, I love to sit down with a beer and some Buffalo wings and watch the games. I've tried making my own and sometimes they come out pretty good and other times just OK. I would like to know how Byrnes', in Port Richmond, makes theirs. They're great. Thanks. Al Dombrowski Philadelphia Dear Al, Byrnes' Tavern is famous for its Buffalo wings. Since the kitchen staff there wouldn't part with their recipe, "Ask the Chefs" dug into its own recipe file for this version, which we think you'll like.
January 31, 2008 |
In 1964, at the Anchor Bar in Buffalo, N.Y., owner Teresa Bellissimo received a large order of chicken wings by mistake. She deep-fried them, added hot sauce and a food phenomenon was born. They call them buffalo wings. Later she added celery sticks and blue cheese as a foil for the fiery wings. You may not have tickets to the Super Bowl, but you can relax in front of the TV and enjoy buffalo chicken wings. Frying makes for crisp skin and moist meat but requires working in small batches.
December 5, 2010 |
Pro athletes hit the gym to train for the big game. Jose Garces works out in the kitchen. In addition to his role as owner of Amada, Tinto, Village Whiskey, and four other Philadelphia restaurants, Garces wears the starched jacket of an Iron Chef, one of seven culinary household names who battle challengers on the Food Network. With its campily scowling "chairman," sparkling Kitchen Stadium, and flashy graphics, Iron Chef America might seem like a prime-time game show.