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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
July 24, 2015 | Craig LaBan, Inquirer Restaurant Critic
I didn't plan to buy a cone. But "just a taste please" turned into "whoa" and then "I cannot stop eating this . . . " at an alarming speed once I took my first few licks of this summer's edition of the Honeycomb ice cream at the Franklin Fountain. A large part of what makes it so amazing is the fact that it's a true "roof-to-cone" delight: The honey comes from the spring honeycomb of hives just upstairs on the Franklin Fountain's Old City roof managed by the Philadelphia Bee Co. But it's the sweet alchemy of the Berley brothers, co-owners of Franklin, that elevates this cone to magic.
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.
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ARTICLES BY DATE
NEWS
January 15, 2016 | BY STEPHANIE FARR, Staff Writer
When Fox's hit show Empire premiered in January 2015, Philly actor Clayton Prince said his friends called to congratulate him on selling his show, about a troubled Philadelphia family in the recording industry. "There were some people who thought I sold it and I didn't take them along with me," Prince, 50, said. "I was like, 'There was nothing to take along. I was taken! I did not sell it.' " On Friday, Prince - whose legal name is Clayton Prince Tanksley - filed a lawsuit in federal court alleging that producer Lee Daniels stole the concept for Empire from Prince after he pitched his show to Daniels at the Greater Philadelphia Film Office's "Philly Pitch" in April 2008.
FOOD
October 9, 2015 | By Susan Snyder, Inquirer Staff Writer
The Berkey Creamery at Pennsylvania State University was at full throttle on a recent Friday morning. The Nittany Lions were playing Rutgers the next day - the second of five home football games in a row, something that hasn't happened in nearly a century. That means an extraordinarily high demand for "Peachy Paterno," "Alumni Swirl," and other frozen flavors distinctive to the oldest collegiate creamery in the United States, celebrating its 150th anniversary this year. On a usual day, the store serves 2,500 customers.
NEWS
October 2, 2015 | BY LAUREN McCUTCHEON, Daily News Staff Writer mccutch@phillynews.com, 215-854-5991
Over the Top, an occasional series in the Philadelphia Daily News, features local dishes that are so ridiculously delicious, so awesomely sinful, so, well, over-the-top, that they're worth obsessing over.   Last weekend left many Philadelphians feeling quite virtuous. Time to fix all that, with a Salty Pimp ice-cream cone from South Street's Big Gay Ice Cream . Ever since the NYC-based biz opened its Philly store in late April, fans have been streaming in for cake cones drizzled with own-make dulce de leche, filled with 4.8 ounces of organic-cream vanilla soft serve that's injected with more dulce, sprinkled with sea salt, and dipped into an all-natural chocolate shell whose recipe includes a dash of deliciously burnt-tasting cayenne.
NEWS
September 25, 2015 | William Bender, Daily News Staff Writer
The truck: Mike Sullivan, owner of the Cheese E Wagon, has built a new truck called Smooth Cow. You can see it on Drexel University's campus from the other end of the block. The paint job features yellow dripping into pink, dripping into purple, with fruit on the bottom and a crazy-looking cow holding an ice cream cone. So, yeah, you shouldn't have a problem finding it. Concept: Smooth Cow, which just hit the road last week, will satisfy your sweet tooth, either through natural fruit smoothies ($3 for 16 ounce; $5, for 24 ounce)
NEWS
September 25, 2015 | BY STEPHANIE FARR, Daily News Staff Writer farrs@phillynews.com, 215-854-4225
POPE FRANCIS may be one of the holiest men on the planet, but when he tastes the new flavor of ice cream that the dapper brothers over at the Franklin Fountain were asked to create for his meal at St. Charles Borromeo Seminary this weekend, he'll sure feel sinful. Brothers Ryan and Eric Berley, who have owned the ever-popular Old City ice-cream-and-soda shop on Market Street near Letitia for 11 years, concocted their new flavor, "caramelized banana," specifically to meet the sweet tastes of this sweet pope.
NEWS
August 9, 2015 | By Jacqueline L. Urgo, Inquirer Staff Writer
What it is: Blueberries are supposed to be a super food. So they should still be good for you when they are enrobed in cream and sugar and frozen and made into ice cream, right? Let's go with that theory and talk about the blueberry ice cream produced by Royale Crown Homemade Ice Cream & Grille in Hammonton. Royale Crown, situated along one of the main Shore route alternatives to the Atlantic City Expressway, has been welcoming customers to its White Horse Pike (Route 30) location for 62 summers.
FOOD
July 24, 2015 | Craig LaBan, Inquirer Restaurant Critic
I didn't plan to buy a cone. But "just a taste please" turned into "whoa" and then "I cannot stop eating this . . . " at an alarming speed once I took my first few licks of this summer's edition of the Honeycomb ice cream at the Franklin Fountain. A large part of what makes it so amazing is the fact that it's a true "roof-to-cone" delight: The honey comes from the spring honeycomb of hives just upstairs on the Franklin Fountain's Old City roof managed by the Philadelphia Bee Co. But it's the sweet alchemy of the Berley brothers, co-owners of Franklin, that elevates this cone to magic.
FOOD
July 24, 2015 | Emma Eisenberg, For The Inquirer
Philadelphia has seen a steady rise in its premium ice cream cred over the last few years, and this summer, the frozen stuff is even more tricked out, with soft-serve cones injected with dulce de leche, fresh-picked berry ice cream stuffed between slabs of sugar cookie, and La Colombe-infused mocha ice cream layered with hazelnut chocolate for an affogato cake. And these are just a few of the offerings being churned up by the best of Philadelphia's small-batch ice cream makers. What follows is a list of this summer's best.
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.
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