August 21, 2016 |
I was going to pass on further discussion of tankless heaters until I received an email from Sandy Wardrop, who offered a contrarian viewpoint. I had received a number of responses to my original query about user experiences. "Put me in the 'never again' group," Wardrop said of tankless heaters. Wardrop said the model was a big-name gas brand with no support from a mini-tank - one that is put on a sink to boost availability. The issues: Every time you call for hot water, it emits a burst of gas into the environment as gas is built up to heat the water.
August 3, 2016 |
On a muggy Midwest night in June, Kelsi Worrell climbed out of an Omaha pool as an Olympian. The Century Link Center scoreboard, which after the 100-meter butterfly final flashed a "1" next to her name, confirmed that. Walking off the deck, one hand covering a mouth still open wide in joy and surprise, she spotted her family. That's when she cried, the same way Olympic champions often do when the National Anthem plays, and their country's flag rises slowly above their heads. If Worrell, a Westhampton, N.J., native, finds herself atop a medals podium next week at the 2016 Summer Olympics in Rio, it won't be any more improbable than the journey that took her there.
July 21, 2016
Makes 4 to 6 servings 2 pounds, 3 ounces clams in their shells 3 tablespoon cooking oil 21/2 tablespoon fermented black beans, rinsed and drained 2 teaspoons finely chopped ginger 1 tablespoon finely chopped garlic 1 fresh red chilies, cut into thin diagonal slices 3 tablespoons finely chopped green bell pepper 2 tablespoons Shaoxing wine 1 teaspoon dark soy sauce 1 teaspoon light soy sauce Salt (optional)...
March 7, 2015 |
Thursday's heavy snowfall did not deter Doug Maday, the South Jersey used-car dealer who has been plunging into the ocean at Seaside Heights every day since Labor Day, 187 days ago. With the air a brisk 23 degrees, and the water a bone-chilling 32.5, Maday took the latest plunge of his yearlong quest shortly before 4 p.m. Thursday. "It's usually the warmest time of the day," he said. He went in on the south side of Casino Pier, as he often does, because it provides some protection from the wind.
September 9, 2013 |
Anthony McCarley felt the need to cross the English Channel before he even learned to swim. He doesn't know why or how the dream was born, but suddenly he was 49, living in Berwyn, and decided his chance was slipping away. So in 2009, he began hitting the pool at the Upper Main Line YMCA. He worked himself up to 10,000 meters - six miles, three to four hours per swim. He wouldn't drink or eat because he wanted to prepare himself for the body in revolt. He was somewhat mad, admittedly.
June 2, 2013 |
Step outside lately? It's bad enough walking the dog right now, but running in this muck can be torture. "The primary issue is the impact the heat and humidity has on our body's core temperature," said Maria Simone, USATF-certified coach of the Absecon, N.J.-based No Limits Endurance Coaching. Normally, we're at 97 to 99 degrees. Run outside on a hot and humid day and you can push that core temperature up past 100. "Research suggests that as our core body temperature approaches 103 degrees, our bodies fatigue, pace slows, rate of perceived exertion increases, and we risk heat exhaustion or stroke if the core temp continues to rise even more," she said.
April 25, 2013
Makes 6 servings 8 medium to large russet potatoes, peeled 2 tablespoons butter ¼ cup milk Salt to taste 1. Peel the potatoes and cut them into 1-inch chunks. Place in a large pot. Cover with cold water. 2. Bring to a boil and then turn down the heat to medium, letting the potatoes continue to cook for 15 to 20 minutes, or until they can be easily pierced with a fork. 3. Drain all but about 2 tablespoons of water. 4. Add butter, and with a mixer, begin to whip the potatoes, slowly drizzling in the milk a little at a time.
April 12, 2013 |
Maliyah Gregg's eyes lit up when she spied a package of bacon on the counter for cooking class in the convent kitchen at St. Martin De Porres in North Philadelphia. And then she saw the spinach. "Can I eat just the bacon? Please? Just the bacon and a boiled egg. It will be like breakfast. Please?" After four weeks of cooking lessons, I had gotten the message loud and clear from Maliyah and the other 5th and 6th grade girls: We want meat! While many people are eating less meat and trying to center meals around other proteins for health and environmental reasons, these girls are not quite buying in. I heard the same chorus from my own two boys when I tried meatless family dinners when they were growing up. For them, it just didn't feel like dinner without meat.
February 14, 2013
Makes 8 to 10 servings 1 onion, peeled and quartered 6 ounces (approximate- ly 11 slices) bacon or pancetta Small handful fresh parsley 1 clove garlic, peeled 2 tablespoons olive oil 3 cups lentils, brown or green, rinsed 14-ounce can diced tomatoes, plus 12/3 cups cold water to rinse out 2 bay leaves 21/2 quarts chicken or ...
January 10, 2013
1. Slow cookers vary in size, and every unit has a small variability in cooking times. Allow extra cooking time while you learn the particulars of your device. 2. A Crock-Pot's ceramic insert is hardy, but it can crack. Always thaw frozen food before adding to the pot. And allow the insert to cool before washing, especially if you're using cold water. 3. Kidney beans should be brought to a boil before slow cooking to destroy a toxin that low-temperature cooking won't. The toxin, with the unpronounceable name of phytohaemagglutinin, causes digestive distress.