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NEWS
March 30, 1987
A question presented itself Wednesday in regard to those Haverford Township pols who have been handing out federal surplus cheese from their homes and campaign headquarters. Do they make the poor and elderly come around to the back door?
NEWS
February 9, 2007
THE INSURANCE INSTITUTE for Highway Safety's recent report on red-light cameras on Roosevelt Boulevard supports our contention that motorists, no matter their age, are just kids at heart - they'll try to get away with as much as you let them. The cameras and extended yellow signals at the Grant Avenue and Red Lion Road intersections, two of the deadliest in the country, have led to a striking drop in red-light runners, the report said, from 251 violations per 10,000 vehicles in 2004, to 1.8 per 10,000 in 2006.
FOOD
July 26, 2007
Few things are as fleeting as the sweetness of fresh mozzarella. The richness of its butterfat begins to fade literally within an hour or two of the moment it was turned into a milky white orb. And it's hard to find any fresher than those rolling off the imported mozzarella machine at Claudio's Caseificio in the Italian Market. "Mozzarella's like bread," says owner Sal Auriemma. "You don't buy it today to eat next week. " Auriemma and his sons, Claudio and Sal Jr., have perfected the delicate texture and lightly salted tang of their cheese since opening this annex to the family's cheese and import market four summers ago. Sliced into lusciously thick white rounds, I can think of no better homage to the blushing tomatoes and plumes of basil that make summer's farm-market bounty so fleeting, too. Fresh mozzarella costs $6.99 a pound at Claudio's Caseificio, 922 S. 9th St., 215-238-0435.
NEWS
April 4, 2011
The Daily News Pet of the Week is Cheese (above), a 1-to-2-year-old pit bull mix at the Philadelphia Animal Welfare Society. Cheese is friendly and sweet. He would be a great family dog. To adopt Cheese, contact PAWS, 100 N. 2nd St., at 215-238-9901. When inquiring, please provide his tag number, 12760690. A $75 fee includes sterilization, vaccines and microchipping.
ENTERTAINMENT
June 3, 2010
Move over wine and cheese. Beer and cheese are a match made in culinary heaven. "The carbonation in beer cuts through the richness of cheese," said Tria Fermentation School director Erin McLean. She offered these pairings for your next party: _ Robust dark imperial stout with a cow's milk bleu, Stilton or a sweeter Gorgonzola. _ Hoppy, citrusy India pale ale with aged farmhouse-style English or Vermont cheddar. _ Fruity, sweeter lambic with a rich triple crème or Brie. _ Malt-driven amber ale or German double bock with aged Gouda.
FOOD
October 25, 2007
There is a pecorino for every mood in Italy, where the milk from sheep ( pecora ) is formed into hundreds of variations, from the famous hard grating cheese of Rome (Romano) to softer versions like foglie noce, a delicacy from Emilia-Romagna wrapped in walnut leaves. When I'm craving a simple snack, I find this Rustico studded with black peppercorns to be irresistible. It's firm but softer than Romano, and the nutty, waxy paste tastes all the creamier when your teeth crack through the musky spice of a peppercorn.
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ENTERTAINMENT
April 20, 2016 | Lauren McCutcheon
The long: Sometimes, you and your kid just need a buncha big, goofy belly laughs. This kooky musical version of the irreverent, Caldecott-winning storybook The Stinky Cheese Man and Other Fairly Stupid Fairy Tales, by Jon Scieszka and Lane Smith, mashes up the original title character with narrator Jack (as in, and the Beanstalk), Cinderella, the Ugly Duckling, and the Cow Patty Boy (another new invention). It also lets audience members in on every silly joke. The short: Like a wacky, G-rated version of Into the Woods.
FOOD
April 15, 2016
Makes 2 quarts of ricotta and 3 quarts of whey 1 gallon whole milk 4 cups heavy cream Fine sea salt 1/2 cup freshly squeezed lemon juice 1. Combine the milk, cream, and 1/2 teaspoon salt in a large heavy pot, then place over medium heat and, stirring frequently, bring to 190 degrees F. Remove the pot from the heat and whisk in the lemon juice. Let the mixture stand undisturbed until the curds and whey have separated, about 15 minutes. 2. Line a sieve with 3 layers of cheesecloth and set over a large bowl.
FOOD
March 24, 2016
It's full-on kidding season in Chester Springs, where precious little goats are being born every day to Catherine and Al Renzi's herd of Nubians at Yellow Springs Farm. When it comes to prize season, though, Yellow Springs is no joke. Their Cloud Nine goat cheese just took home first prize at the Pennsylvania Farm Show for the second consecutive year. This quarter-pound snowball of a cheese, hand-shaped instead of set into the usual geometric form ("We're artisans, I guess!" says Catherine)
FOOD
February 26, 2016
Serves 4 1/2 pound halloumi cheese 2 tablespoon extra-virgin olive oil 1/2 cup Dukkah 1. Drain the halloumi and slice it into four 1/2-inch thick portions. Pat the cheese slabs dry with paper towels. 2. Heat olive oil in a heavy skillet over medium heat. When it's just beginning to smoke, add the halloumi and cook for 2 minutes, or until well-browned on the bottom. Turn the halloumi slabs over with a spatula, taking care not to splash the hot oil. Brown them on the other side.
FOOD
February 26, 2016
Makes 6 servings 1/2 cup unsalted butter 1 large rutabaga, peeled and cut into 3/8 inch dice (7 cups) 1/3 cup thyme leaves 1 cup finely grated parmesan 2 cloves garlic, crushed Scant 5 tablespoons capers, coarsely chopped 3 small yellow bell peppers 3 small red bell peppers 2 teaspoons olive oil 6-ounce chevre log, broken into 3/8 inch pieces 1/3 cup flat-leaf parsley leaves, coarsely chopped ...
FOOD
December 11, 2015 | By Maureen Fitzgerald, Inquirer Food Editor
Not so long ago, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna noodle, chicken and rice, ground beef and macaroni, these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia.
NEWS
December 11, 2015 | BY MAUREEN FITZGERALD, Inquirer Food Editor mfitzgerald@phillynews.com, 215-854-5744
NOT SO LONG AGO, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna-noodle; chicken and rice; ground beef and macaroni; these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia. "I guess people don't make them anymore.
FOOD
November 26, 2015 | By Elisa Ludwig, For The Inquirer
Once, there was a time in your life when a slice of cheese was orange and smooth, when it was wrapped in cellophane, when it was called a "single. " Sure, nowadays you choose to nibble on aged Gouda for a snack; you have your favorite blues and goats; and you'll order anything on a restaurant menu with tallegio. But a part of you - hidden in the most unacknowledged recesses of your palate - still secretly craves the uniform texture and yielding blandness of American cheese. To that, some local chefs would say: No shame in your game.
NEWS
September 25, 2015 | Drew Lazor, Daily News Staff Writer
DAMON Menapace, of Kensington Quarters, offers two recipes for "quick and simple sandwiches that I am often snacking on at the restaurant and at home. " OPEN-FACE HEAD CHEESE SANDWICH 1 slice sourdough bread Mayonnaise Coleslaw (recipe below) 3 slices head cheese Grill or toast bread, spread with mayo. Add headcheese and top with coleslaw (recipe below). Serves one. COLESLAW 1 cup thin sliced green cabbage 1/4 cup shredded carrot 1 tablespoon minced onion 1 tablespoon cider vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/2 teaspoon salt Mix all ingredients together.
FOOD
September 25, 2015 | Craig LaBan, Inquirer Restaurant Critic
Making good blue cheese isn't easy. After a first batch of beginner's luck, Amos Miller at Misty Creek Dairy in Leola, Pa., spent nearly two years flailing at subsequent blues that "even the pigs wouldn't eat. " Thankfully, with the help of a consultant and some pristine raw milk from Eli Esh's Millwood Springs Organic in Willow Street, he is now making a blue under Millwood's name that has become one of the best examples in Pennsylvania....
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