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ENTERTAINMENT
December 31, 2014 | By Sofiya Ballin, Inquirer Staff Writer
Philly rapper Freeway has invested in a product close to his roots, literally. The 36-year-old rapper has debuted his contribution to manscaping with the release of his All Natural Best Beard cream. Packaged in silver tins, the handcrafted creams come in an assortment of scents, from sweet blueberry to the limited-edition holiday spice that smells like nutmeg. As of late, men have been saying so long to the chin strap, the goatee, and the soul patch as more have been growing full-on thick beards of glory.
NEWS
September 7, 1994 | By Christine Bahls, INQUIRER CORRESPONDENT
Buckets of berries and carloads of cats couldn't have lapped up all the cream that was spilled on York Road and Route 202 in Bucks County early yesterday. Police estimated that at least 225 gallons of the slippery liquid leaked from the back of a Lehigh Valley Dairies tractor-trailer as it made its way from Warwick to New Hope and then into New Jersey. The tractor-trailer, which began its trek in Fort Washington, was headed for the Johanna Farms dairy in Flemington, N.J., carrying 1,350 gallons of heavy whipping cream.
FOOD
November 11, 1987 | By BARBARA GIBBONS, Special to the Daily News
Some of the most interesting recipes call for heavy cream. But at 838 calories a cupful, cream is sure to be on every waistline-watcher's forbidden list! What can you substitute that's light in calories but rich in buttery flavor and creamy texture? Low-fat, part-skim fresh ricotta cheese provides the perfect answer. More familiar as an ingredient in Italian main courses such as lasagna, this fresh cheese has a sweet cream flavor rather than a piquant cheesy taste. When you spoon it from the container, its texture is somewhat coarse and grainy, but a wonderful thing happens when you whip ricotta in the food processor or blender.
LIVING
January 14, 1993 | By W. Speers, INQUIRER STAFF WRITER This story includes information from the Associated Press, Reuters, the New York Post and USA Today
The 1960s came alive again at Tuesday's Rock and Roll Hall of Fame eighth annual gala in L.A., where Eric Clapton headed the first performance in almost 25 years of inductee Cream while a last-minute flow of bitterness blocked a planned gig by inductee Creedence Clearwater Revival. Along the way, inductee Ruth Brown sang her 1953 hit, "Momma He Treats Your Daughter Mean" with Bonnie Raitt, and Pearl Jam's Eddie Vedder stood in for the late Jim Morrison as he and the three surviving members of the Doors did a three-number set that included "Light My Fire.
FOOD
July 11, 1990 | By Polly Fisher, Special to the Daily News
Dear Polly: I have a biscuit recipe that calls for heavy cream instead of milk, and no shortening. I love the biscuits, but don't always have cream on hand. What will happen if I make the biscuits with milk instead? - Beryl Dear Beryl: If you simply substitute milk for the heavy cream, the biscuits are likely to be tough and unappetizing. That's because cream provides both liquid and fat. It's a substitute for both milk and shortening in ordinary biscuit recipes. You can still make the biscuits with milk, but you must also add some butter or other fat to compensate for the fat content of the cream, which is what makes the biscuits tender and flaky.
FOOD
November 5, 1986 | By POLLY FISHER, Special to the Daily News
Dear Polly: Could you repeat once more your recipe for whipped cream that holds up for more than a couple of hours? - Barbara Dear Barbara: A little gelatin stabilizes whipped cream so that it holds its shape for at least a day in the refrigerator. This is great for preparing desserts ahead of time. To make the cream, soften one teaspoon unflavored gelatin in 1 tablespoon cold water for five minutes. Heat over low heat or in a microwave oven until the gelatin melts. Add the melted gelatin to 1 cup whipping cream, whisking so the gelatin and cream are well combined.
ENTERTAINMENT
August 2, 2013
The deal: Open since November, Brown Chicken Brown Cow in Pennsport serves the rich, dense, extra-creamy but not too sweet product of "Uncle Dave," the ice-cream maker at Yardley's Shady Brook Farm. The young, hip guys behind the counter say the most popular flavors are tiramisu, graham cracker, strawberry, Reese's cup and cappuccino chip. Details: 1321 S. 2nd St., open 3 p.m.-8 p.m. Monday-Friday; 9 a.m.-8 p.m. Saturday-Sunday, 215-992-9140, phillybcbc.com . Say it aloud: The shop's name sounds like a randy guitar riff - bow-chica bow-wow.
FOOD
April 22, 1992 | by Polly Fisher, Special to the Daily News
Dear Polly: Can whipped cream be frozen? - Anne Whipped cream freezes quite successfully. You can freeze it in a plastic container, or try this for easy serving: Drop single-portion dollops of whipped cream onto a foil-covered baking sheet. Freeze, then peel the frozen dollops off the foil and store in a plastic freezer bag. When you want to top individual desserts with whipped cream, simply remove as many frozen dollops as needed, place them on the desserts and let sit for a few minutes to thaw the cream.
SPORTS
October 15, 2010 | by Delaware Dan
Any given Sunday! Three little words that strike fear into the heart of gamblers everywhere. Take last Sunday. Please, take last Sunday! The Cardinals beat the Super Bowl champion Saints; the wretched Raiders beat the Chargers; and the smoke-and-mirror Redskins came from behind to beat the Packers. All of them home underdogs. Is this the week the cream comes to the top? What if there is no cream in the NFL? Too many questions, not enough answers. Let's go with $20 on the Saints minus 5 1/2, the Jets minus 3 1/2, the Colts minus 3 1/2 and the Titans minus 3 1/2. Then $30 on a teaser: Chargers minus 4 1/2, Giants minus 4 1/2, Jets plus 2 1/2, Colts plus 2 1/2 and Titans plus 2 1/2. Risking $40 on a super-teaser: Chargers plus- 1/2, Saints plus 4 1/2, Giants minus 1 1/2, Steelers minus 3 1/2, Jets plus 6 1/2, Colts plus 6 1/2, Titans plus 6 1/2. Last week: wagered $90, lost $90. Bankroll: $620.
NEWS
August 2, 1988 | By Andy Rooney
It always seems wrong for the head doctor in our country to be called "the surgeon general. " The present surgeon general isn't even a general in real life. Dr. C. Everett Koop has fooled many of his critics who didn't want him put in the job by being a surprisingly good and active surgeon general. It is Koop, more than any other person, who has pushed the country to stop smoking. This week Dr. Koop says that a lot of Americans are eating themselves into the grave with bad nutritional habits.
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ARTICLES BY DATE
FOOD
June 5, 2015 | Craig LaBan, Inquirer Restaurant Critic
The neon-lit arrival of Joe's Steaks in Fishtown and the suddenly retro-polished diner corner of Frankford and Girard is a major development in the world of Philadelphia cheesesteaks. That's because owner Joseph Groh has long maintained his home base in Torresdale as one of the city's finest examples of what a classic steak made with high-quality, freshly sliced, cooked-to-order rib eye can be. He's weathered the ire of some old-timers who still resent his changing the name it had since 1949 (Chink's)
NEWS
June 4, 2015 | By Angelo Fichera, Inquirer Staff Writer
Gary and Patricia Marino of Franklin Township have seemingly developed a "dive-in" approach to business - perhaps fitting for a couple who also go by Mr. and Mrs. Penguin. With no relevant experience, the Marinos decided on a whim in the spring of 1995 to buy a struggling roadside ice cream stand on Route 40 in their rural hometown. They renamed it the Purple Penguin and added a full menu, including cheesesteaks and hot dogs. People "thought we were nuts," Patricia Marino, 61, said this week inside the Gloucester County shop.
NEWS
May 29, 2015
WHO DRIVES through a blizzard to pick up an ice-cream cake? Me, apparently, and I'm glad I did. I'm also glad I lived to eat it. This past February, my wife surprised me with my kind of birthday present: a "Mustachio Pistachio," from the Beese Knees, a new frozen confectionery based in Powelton Village. The beautiful cake, in all its vanilla-cardamom'd, pistachio'd and choco-crunchified glory, was ready for us. All we needed to do was go get it. As we "Tokyo Drift"-ed from South Philly to West Philly and back, tires spinning and kicking up slush every time I braked and swerved to avoid plowing over bundled-up pedestrians and manic children in mittens, I couldn't help but think: Dessert better be worth it. Oh, it was. And now that the local forecast is a little less arctic, the Beese Knees is emerging from the igloo to make brain-freeze believers out of the rest of you. Kids' stuff reimagined Leave it to two Jersey Shore kids to start an ice-cream company.
ENTERTAINMENT
December 31, 2014 | By Sofiya Ballin, Inquirer Staff Writer
Philly rapper Freeway has invested in a product close to his roots, literally. The 36-year-old rapper has debuted his contribution to manscaping with the release of his All Natural Best Beard cream. Packaged in silver tins, the handcrafted creams come in an assortment of scents, from sweet blueberry to the limited-edition holiday spice that smells like nutmeg. As of late, men have been saying so long to the chin strap, the goatee, and the soul patch as more have been growing full-on thick beards of glory.
FOOD
December 19, 2014 | By Joelle Farrell, For The Inquirer
The holiday season is a time when I want to impress friends and family with a special meal, but I don't want to miss all the fun and socializing and arrive at the table sweaty and exhausted. Since I want the meal to register a notch above a typical supper, I've learned it's best to plan a menu that can be prepared largely ahead of time, with a few quick trips to the kitchen during cocktail hour. Rich, indulgent ingredients like red meat, red wine, cream, and chocolate can make the simplest dishes taste extraordinary, and they're the perfect way to savor a celebratory meal during a cold, dark winter evening.
NEWS
December 7, 2014 | By Ilene Raymond Rush, For The Inquirer
A few things I adore: butter pecan ice cream, fresh-baked sourdough bread, and peaches. A few things I no longer eat: butter pecan ice cream, fresh-baked sourdough bread, and peaches. (OK, I did indulge in a scoop of homemade butter pecan in Cape May over the summer, which I downed in record time. But it was the first time I had eaten ice cream in a year.) I'm not talking about giving up gluten or going on a weird crash diet. Not even about the currently trendy paleo lifestyle.
FOOD
November 21, 2014 | By Virginia A. Smith, Inquirer Staff Writer
My Philadelphia childhood straddled two unlikely culinary traditions: the fertile fields of Lancaster County and Boston's briny North Shore. Maybe not so odd, after all. Both championed fresh, local ingredients that were unpretentiously prepared. Our food looked exactly like what it was, and it was delicious. Why ruin it with fancy stuff, even on holidays? From Mom's roots in Ephrata, Pa., came Cope's dried corn, crunchy coleslaw with hard-boiled eggs and cream, and - oh man, the desserts!
NEWS
September 16, 2014
C OLEMAN and Ilene Poses, of West Mount Airy, founded Chilly Philly Ice Cream in 1998. Coleman, 66, retired last month from research and information management in the city's Department of Behavioral Health. Ilene, 63, is a retired special-education teacher in the Philadelphia School District. I spoke with Coleman. Q: How did you come up with the idea for Chilly Philly? A: We came back from a vacation in 1995 and learned that Breyers had decided to leave the city. That upset me because I grew up close to their plant [in West Philadelphia]
NEWS
August 8, 2014 | BY LAUREN McCUTCHEON, Daily News Staff Writer mccutch@phillynews.com, 215-854-5991
IT'S BEEN a coupla seasons since the People Paper started exploring Philly's ice-cream frontier. Hasn't always been easy going. (OK, yes it has.) It's been . . . delicious. Before summer's done for, our stuffed reporters are sharing 10 top Scoops - flavor faves, if you will. If you won't? It's all good. As Eric Berley, of Old City's Franklin Fountain, said, "What's fun about ice cream is, it draws out the best in people. "   Chocolate ( cioccolato scuro ), Capogiro 4 Philly locations Looks like deep, dark devil's food cake batter.
NEWS
August 1, 2014
DO NOT SHAKE your head in disgust or pity when I tell you that today's column is about beer floats. Instead, grab some real ice cream and try one for yourself. Just pour half a bottle of any decent brew into a glass, plop in a scoop and dip in with a spoon. Believe me - it's that simple. True, the beer float seems a desecration. Deflowering a perfectly innocent bowl of vanilla ice cream with an adult beverage is likely illegal in several states. But beer and ice cream were destined for each other, as underscored by a fortuitous development this year that saw new dessert brands from two local breweries, Yuengling and Victory.
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