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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.
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.
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.
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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NEWS
June 19, 2016 | By Stephanie Farr, Staff Writer
All 78 Philadelphia Housing Authority Police Department officers will be equipped with body cameras on Tuesday, making the department the latest to employ the devices across its force. Kelvin Jeremiah, PHA president and chief executive officer, said he believes PHA is the nation's first housing authority to outfit all its officers with body cameras. "We believe strongly this is the wave of the future," Jeremiah said. "Police hold a position of public trust and we want to make sure they are using the awesome authority they have in a responsible way. " PHA Police Chief Branville Bard, who joined the department last year after a 21-year career with the Philadelphia Police Department, said his officers were "overwhelmingly pleased" about the cameras.
FOOD
May 27, 2016
There is a wild-eyed look of mischief to the tousle-haired youth whose face is stamped on the rind of Chällerhocker. But that boy is the imaginary "cellar sitter" for which this cult cheese from Switzerland is named, and I could imagine looking a little loony, too, if I were locked up for 10 months of aging on a wooden shelf. The upside is that this Swiss cheese has fast become one of my favorites in the world. Cheesemaker Walter Rass at Kaserei Tufertschwil in the canton of St. Gallen created it in 2003 as a variation on classic Appenzeller (for which he is also renowned)
FOOD
May 20, 2016
Makes 10-12 servings 2 pounds fresh mozzarella cheese, shredded 1 cup fresh Pecorino Romano cheese, grated 2 eggs 2 portions fresh scrippelles, (see recipe) 1/4 cup milk 2 pounds mini-meatballs Fresh tomato marinara sauce 1. Prepare a pot of fresh tomato marinara sauce, mini-meatballs, and scrippelles. Preheat oven to 350 degrees F (175 degrees C). 2. Beat the eggs and milk in a small bowl. Use an extra-large, deep round cake pan, 13-15 inches in diameter.
FOOD
May 20, 2016
Makes about 5 cups 4 cups whole milk 1 stick salted butter 2 tablespoons all-purpose flour 1/4 cup fresh Parmesan cheese, grated 1/4 cup fresh Pecorino Romano cheese, grated In a small saucepan, melt the butter. When melted, stir in the flour to make a smooth paste. Cook, stirring with a wooden spoon for 2 to 3 minutes. Add the milk, whisking to avoid lumps. Bring to a simmer, whisking until thickened, about 5 to 7 minutes. Remove from heat, and whisk in the salt and grated cheese.
FOOD
May 20, 2016
Makes 8 servings 24 scrippelle crepes, see my recipe under Pastas 2 quarts fresh chicken broth 1 cup fresh Pecorino Romano cheese, grated 1/4 cup fresh Parmesan cheese, shredded Fresh parsley for garnishing 1. Prepare the scrippelle crepes and chicken broth according to my recipes. 2. Lay one crepe at a time on a clean surface, sprinkle it evenly with grated Pecorino cheese, and roll into a tight scroll. Line 3 crepes in each bowl. Ladle on the broth, garnish with Parmesan cheese and parsley, and serve immediately.
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
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
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.
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