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Butter

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FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 4 ounces 6 very ripe peaches, skin and pit removed 1 cinnamon stick 1. Place skinned and pitted peaches in a blender and blend until smooth. Pour blended peaches into a medium saucepan and place on the stove on medium-low heat. Add the cinnamon stick to the peach mixture. Bring to a boil and then reduce to a simmer. Cook, stirring every few minutes, making sure mixture does not burn. Cook until the water evaporates, the sugar caramelizes, and the mixture reduces and thickens.
ENTERTAINMENT
June 29, 1990 | By Stan Hochman, Daily News Staff Writer
The gentleman at the next able wanted his vegetables steamed. No butter, no margarine, no oil, with or without garlic. The pleasant waitress made two trips to the kitchen to negotiate. Fifteen minutes later, she delivered a loaf-shaped mound of unadorned steamed spinach to the table that would have satisfied Popeye. Did the man know he was dealing with a butterholic in the kitchen at Cafe 2825? Did he have any idea that we would get all the butter he rejected, soaking the broccoli, flooding the scampi, drenching the veal francaise?
NEWS
January 11, 2004 | By Sandy Bauers INQUIRER STAFF WRITER
Spending a week in a large refrigerator carving 900 pounds of butter into two life-size cows and the late chocolate magnate Milton Hershey is challenge enough. But then Hershey wound up too tall. And he was facing the wrong direction. And the chocolate to coat him was two days late. What now? No sweat for a pro such as veteran butter sculptor Jim Victor. He was still smiling last week as he scrunched himself cowside, putting a few final pats into place on the annual butter sculpture at the Pennsylvania Farm Show, which opened yesterday.
FOOD
June 15, 1986 | By Andrew Schloss, Special to The Inquirer
There is no true substitute for butter. Though we have tried for more than a century to develop a product that matches its appearance, its flavor and its culinary potential, nobody has done so. Most margarines taste as much like butter as cherry candy tastes like cherries. Pastry made with butter-flavored shortening is a pale cousin to an all-butter crust, and no low-cholesterol spread in a tub can fill a muffin's nooks and crannies with the same steam of sweet cream as the real thing.
SPORTS
March 17, 2000 | Daily News Wire Services
Jeff Johnsen's unlikely "butter" shot toasted Saint Louis. Johnsen's off-balance three-pointer - barely beating the shot clock - with 1:43 left carried Utah to a 48-45 victory over Saint Louis last night in the Midwest Regional at Cleveland State University. "I saw the shot clock at the very last second," Johnsen said. "We yell 'butter!' when it goes inside 10 seconds. I heard 'butter!' and I just let it fly. And I was lucky. " Johnsen's shot from his hip gave the Utes (23-8)
FOOD
June 29, 1988 | By Gerald Etter, Inquirer Food Writer
Most cooks can close their eyes and imagine the sounds of butter sizzling in a saute pan. That's a nice recollection. They can also probably recall the bitter smell of that butter scorching when the heat was too high, or when it was left to sizzle unattended. Burning butter is frustrating; the time it takes to clean the pan and start over also can have a domino effect on the timing of your recipe. There's a simple way to address that problem: Use clarified butter. Butter is clarified by being melted slowly.
FOOD
December 6, 1989 | By Mindy Hermann, Special to the Daily News
Most people would place butter high on a list of health-iffy foods. It's calorie-dense and almost 100 percent fat. Plus, there's strong evidence that a diet high in cholesterol and saturated fat - the kind in butter - can clog your arteries and steal years from your life. A high-fat diet also increases the risk of developing cancer. With all that in mind, American consumers have started backing away from butter. Since the mid-1980s butter use has dropped by about 10 percent. Meanwhile, the market for butter substitutes, virtually non-existent 10 years ago, has blossomed to include all sorts of buttery-tasting spreads, sprinkles and sprays.
FOOD
January 3, 1990 | By Gerald Etter, Inquirer Food Writer
The virtue of clarified butter is that it can withstand higher cooking temperatures than unclarified butter. That means it will not burn as easily, making it a better medium for sauteing and browning foods. Another plus is that clarified butter keeps longer than regular butter. Though some cooks might miss the buttery flavor that's lost in the clarifying process, an interesting, subtle, nutty flavor takes its place. Clarified butter is made by simply melting butter slowly so that the milk solids sink to the bottom of the pan in the form of a residue.
FOOD
March 7, 1990 | By Polly Fisher, Special to the Daily News
Dear Polly: Can you tell me how to make whipped butter like the butter they serve in pancake houses? - Carole Whipped butter couldn't be easier! Simply place a stick of softened (room temperature) butter in a deep bowl and whip with an electric mixer until light, fluffy and greater in volume. Scoop into an attractive serving bowl to serve with pancakes or waffles, hot biscuits, fresh bread or anything else that is enhanced by the smooth savor of fresh butter. It may be stored in the refrigerator in a tightly covered bowl.
NEWS
December 7, 2010 | By Sandy Bauers, Inquirer Staff Writer
At the same time that you're buttering your morning toast, you also may be slathering it with the tiny amounts of the flame retardant PBDE. In a study to be published Tuesday in the journal Environmental Health Perspectives, researchers found that each of 10 samples of butter purchased at five Dallas grocery stores contained various types of PBDEs. Although it was a limited sampling and the amounts were small enough to be measured in trillionths of a gram per gram of butter, lead researcher Arnold Schecter said the concentration was the highest found so far in food.
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ARTICLES BY DATE
FOOD
September 15, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 12 biscuits 11/2 cups sifted unbleached all- purpose flour (sift before measuring) 1 tablespoon baking powder 1 teaspoon salt 11/3 tablespoons packed light brown sugar 1/4 teaspoon pumpkin pie spice or cinnamon 1/4 cup chilled butter, cut into cubes 1 cup cold mashed sweet potatoes or yams (microwave 2 large potatoes in advance, and chill) 3 to 5 tablespoons whole milk For the glaze: 2 tablespoons milk For the topping (optional): 4 tablespoons softened butter whipped with 1/4 teaspoon cinnamon 1 tablespoon brown sugar 1. Position a rack in the center of the oven, and preheat to 425 degrees.
FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 12 servings 1 pound sweet butter 1 cup turbinado sugar 6 fresh large peaches (a little firm to the touch), washed, peeled, pitted, and sliced in half A package of puff pastry dough (defrosted if frozen), cut into 12 circles to cover each peach half 1. Put the butter into a saucepan. Add the sugar and melt it into the butter over low heat. 2. Put half of the butter mixture on the bottom of a 9-inch tart pan. Top with a layer of peach halves cut side down.
FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 4 ounces 6 very ripe peaches, skin and pit removed 1 cinnamon stick 1. Place skinned and pitted peaches in a blender and blend until smooth. Pour blended peaches into a medium saucepan and place on the stove on medium-low heat. Add the cinnamon stick to the peach mixture. Bring to a boil and then reduce to a simmer. Cook, stirring every few minutes, making sure mixture does not burn. Cook until the water evaporates, the sugar caramelizes, and the mixture reduces and thickens.
FOOD
September 1, 2016
Makes 4 servings 1/3 cup almond butter 2 small bird's-eye/Thai red chili peppers, seeded and finely chopped 2 tablespoons finely chopped cilantro (optional) 2 large cloves garlic, minced to a paste 2 tablespoons water, or more as needed 1/4 cup fresh lime juice (from 2 or 3 limes), plus lime wedges for serving Sea salt Freshly cracked black pepper 24 jumbo, shell-on, deveined shrimp (about 11/4 pounds) Watercress, for serving 1. Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
FOOD
August 18, 2016
Makes 4 to 5 servings For the peaches: 3 tablespoons butter 4 peaches, peeled and sliced into thick pieces 2 tablespoons brown sugar Several basil leaves, sliced thin 1/2 pint raspberries For the Caramel Almonds: 1/2 cup brown sugar 1/2 cup sliced almonds 1 tablespoon butter or 1 tablespoon heavy cream   1. Preheat oven to 450 degrees. Use 1 tablespoon of the butter to grease a baking dish or sheet pan. Place the peaches on baking sheet, dot with butter, and sprinkle a bit of the brown sugar onto each slice.
FOOD
June 30, 2016
Makes 12 servings For the biscuits: 5 cups all-purpose flour 11/4 teaspoons salt 1 teaspoon baking soda ¼ teaspoon baking powder 11/2 cups 83 percent European style cultured butter (unsalted), chilled and cut into small cubes 2 cups buttermilk 1 to 2 tablespoons heavy cream For the gravy: 4 tablespoons butter 1 pound pork breakfast sausage (uncased) 2 teaspoons fresh ground black pepper 1/3 cup flour 1 quart whole milk Salt to taste 1. Make the biscuits: Preheat oven to 425 F. Combine dry ingredients in a bowl, and whisk to break up any lumps.
FOOD
June 16, 2016
Makes 2 servings 4 slices of your bread of choice 1/4 cup crunchy peanut butter 1 cup sour cherries Sea salt, to taste 1. Toast bread, slather with crunchy peanut butter, stud with sour cherries, and sprinkle with sea salt. Per Serving (with wheat bread) : 458 calories; 16 grams protein; 61 grams carbohydrates; 6 grams sugar; 18 grams fat; no cholesterol; 433 milligrams sodium; 6 grams dietary fiber.
NEWS
June 12, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Sunny's Omelet Makes 2 servings 2 teaspoons olive oil 4 ounces baby spinach 4 ounces of white mushrooms, sliced Sprig of fresh or pinch of dried thyme (optional) 4 large eggs 2 teaspoons butter 1. Preheat a 10-inch nonstick sauté pan over medium heat for 2-3 minutes. 2. When the pan is hot, add oil to the pan and swirl to coat the bottom. 3. Add the mushrooms and thyme (if using) to the pan and sauté for 3-5 minutes. 4. If you used a sprig of fresh thyme, remove it and discard, add the spinach to the pan with the mushrooms, and add a pinch of salt and a pinch of pepper (optional)
FOOD
June 3, 2016
Makes 8 servings 5½ pounds beef cheeks 3 12-ounce bottles Flemish red ale 1 bouquet garni (sprigs of herbs such as thyme, bay leaf, basil, and rosemary tied together in a bundle) 1 pound onions, peeled and chopped Oil or butter for sauteing 1 quart veal stock ½ cup vinegar 8 tablespoons mustard 31/2 ounce slice gingerbread 1. The day before serving, cut the beef cheeks into pieces about 1½ inch square and place in a bowl along with three-quarters of the beer and the bouquet garni.
ENTERTAINMENT
May 5, 2016
DEAR ABBY: I have been in a serious relationship with my boyfriend for two years. He shared with me that he was sexually abused by a cousin for years as a child. He told me he has never disclosed it to anyone but me. My boyfriend says he has come to terms with the abuse and his abuser, but I'm not sure it's true. He became really upset when he spoke about it the one time, and we haven't discussed it since. I'm afraid to pry, but I think he may need help. His abuser is still present in his life.
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