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FOOD
September 20, 2012
Mustard comes in many varieties and flavors, and there can be, as a recent blind tasting proved, an equally wide range of tastes and colors even within a specific type of mustard. Ditto for the wording on the labels, which can read "Düsseldorf," "Düsseldorf style," or say nothing at all, even when the mustard is made in Düsseldorf. You may need to linger in the condiments aisle and read labels to get some idea of what you're buying. Tasters sampled a variety of mustards in the Düsseldorf style.
NEWS
June 14, 2000 | by Lynn Hoffman, For the Daily News
At its simplest, wine-making is just the business of crushing grapes and letting the yeast from the grape skin ferment the juice. Fermentation turns the sugar in the grape into alcohol and produces a bunch of other flavors at the same time. Sometimes the wine tastes just like the kind of grape juice it was made from. Sometimes it tastes more complicated - other flavors are induced when the newly created alcohol comes into contact with the grape's natural flavors. But where do the flavors of the grape come from?
FOOD
May 12, 1991 | By Elaine Tait, Inquirer Restaurant Critic
The statue of an Egyptian goddess greets customers in the dusty doorway. She is one of a roomful of antiques at Liberties, a restaurant and bar that duplicates one of this historic (Northern Liberties) neighborhood's early taverns. Liberties' ceiling is copper and tin. The floor is mostly mosaic tile, the sort you still find in the bathrooms of unrestored Victorian rowhouses. The mirror behind the long, curving wooden bar is clouded and, hence, kind to the reflections of aging customers.
ENTERTAINMENT
May 11, 2001 | By Lloylita Prout FOR THE INQUIRER
No matter what your music flavor, Philly has it. In Old City tonight, the sound is Latin, with Jay Rockwell at Brasil's; it's Caribbean in West Philly, with Rookie, Roger Culture and Ross at Pegasus. Manayunk has hip-hop for you Saturday, when Sat-One gets on the turntables at Grape Street Pub, and then again Sunday, at Chemistry with Doc B. Along the waterfront Sunday, the house beats are spun by Richie Rich and John Gill at Chrome. And Wednesday, be sure to get to South Fourth Street for "Tigerhook Session IV" at Fluid.
FOOD
August 17, 1994 | by Jim Tarantino, Special to the Daily News
Every year, right around the time the flies come out, hard-core serial grillers are relentlessly grilling or smoking just about anything they can get their hands on. While we often associate grilled foods with the tastes of the marinades, rubs or salsas that accompany them, the ingredient that's in almost anything cooked outdoors is the flavor of smoke. When we grill with coals, hardwoods or smoking chips, we add smoke to the recipe. Grilling over coals or wood is one of the few cooking processes that leave a specific flavor postmark and tell you exactly how it was sent.
FOOD
April 26, 2007
The idea isn't revolutionary: The Vietnamese have long grilled food on sugar cane. But Seasoned Skewers take the game to another level. We had great success grilling cubes of pork, apples and onions on the honey-bourbon-flavored sticks. (Also in garlic-herb, citrus-rosemary, and Thai coconut-lime.) Tender times three Calphalon, whose pots we love, is launching a line of gadgets: peelers, can openers, graters, seed removers, zesters, and this nifty three-way tenderizer. It has three separate surface textures, for pounding cutlets, steaks or tough cuts you'll stew or braise - and a soft-touch handle to ward off blisters.
FOOD
November 12, 2000 | By Marie Oser, FOR THE INQUIRER
Serving a meal with a south-of-the-border accent captures a sense of celebration - sensual, colorful and bursting with flavor. The richness of Mexican cuisine has developed over centuries. It is a dramatic blend of the original Indian fare and the strong influences of the Spanish. The preeminent agricultural contribution that the early natives called maize, and we know as corn, still plays a significant role. Grains, as well as legumes, are staples, with meat used sparingly.
FOOD
November 1, 1989 | By Andrew Schloss, Special to The Inquirer
Whether sweet, hard or packing an inebriating wallop, apple cider is the potion to down by the dram when foliage flares to ocher and red. It is the lacquer that paints a plain roast chicken with a glaze of just-fallen fruit. And it's the jug on the pantry shelf that calls us to luxuriate in another harvest before winter settles in. Cider is made by crushing apples into a pulp, then pressing the pulp to extract its juice. After that, the juice can be bottled and sold immediately as sweet cider.
FOOD
September 22, 1993 | by Barbara Gibbons, Special to the Daily News
Get more for less. If you're a bargain-hunter, calorically speaking, you want more flavor for fewer calories. Here are some ideas: GET A LEMON. IF your diet vetoes sweet or salty, think tart and tangy. Use lots of lemon and lime, not only on seafood but with poultry and meat as well. (Italians like their steak squirted with lemon - it's terrific.) TRY TEA. Become a connoisseur of the calorie-free. Expand your expertise on different kinds of coffees and teas. EXTRACTING MORE FUN. Experiment with pure flavors and extracts, not just vanilla.
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ARTICLES BY DATE
NEWS
December 9, 2014 | By Alan J. Heavens, Inquirer Staff Writer
It was clear right at the start that these were not going to be your mother's potato pancakes. After all, how many of your mother's latkes could be described as Cajun? Or be, for that matter, a potato pancake version of the Greek spinach pie - "spanalatke" - right down to the tzatziki sauce? Yet the 3,300 latkes that were consumed by a sellout crowd of 400 men, women, and children Sunday afternoon at the Gershman Y's 12th annual Latkepalooza reflected the diversity of the cuisine of the nine restaurants - and the venerable Betty the Caterer, who accepted the invitation to participate.
NEWS
November 26, 2014 | BY VINNY VELLA and JENNY DeHUFF, Daily News Staff Writers vellav@phillynews.com, 215-854-2513
HUNDREDS OF people flooded Philadelphia's streets yesterday, weaving through tumbledown blocks of North Philly to share a unified message: Things need to change. For the second consecutive day, local protesters - residents, Temple University students and spiritual leaders - rallied to decry the grand jury's decision Monday to not indict Darren Wilson, the Ferguson, Mo., police officer who fatally shot Michael Brown. But the fervor in Philly wasn't just reserved for Ferguson: The demonstrators had a long list of demands, including body cameras for city police officers, freedom for Mumia Abu-Jamal and the release of two of their own. "It's incredible, I didn't expect to have so many positive vibes," Naveed Ahsan said last night after he was arraigned on a disorderly conduct charge at the Central Detective Division, on 21st Street near Hamilton in Spring Garden.
FOOD
November 21, 2014 | By Craig LaBan, Inquirer Restaurant Critic
According to a recent poll by Food & Wine magazine, 58 percent of Americans who drink wine on Thanksgiving (and that's 86 percent of drinkers) go for pinot noir. It's no wonder, since that mid-weight red is among the most flexible choices to handle the wide range of flavors on the table. But which pinot to purchase? I side with the 68 percent of those surveyed who go for American for this definitively all-American holiday. And in years past, I've gravitated toward the earthier, tarter bottles from Oregon.
NEWS
October 10, 2014 | BY NOELLE CARTER, Los Angeles Times
IT'S OFFICIALLY fall. And for many, the seasonal change has nothing to do with the weather or a date on the calendar. Fall arrives when Starbucks is once again offering Pumpkin Spice Latte. Never mind that the iconic latte doesn't contain any pumpkin. The signature flavoring is all in the spice blend. And it works. Starbucks has sold more than 200 million of the drinks since its introduction in 2003. The exact blend varies. Cinnamon. Nutmeg. Ginger. Allspice. Perhaps a little clove.
FOOD
August 29, 2014 | By Elisa Ludwig, For The Inquirer
If it smells kind of scorched around here, it's probably not the errant crumbs in your toaster oven. More likely it's the wafting scent of all the fire-scarred foods coming out of local restaurants: Charred salad greens, charred squids and octopi, charred slices of bread with charred vegetable spreads. And there's no escaping the avalanche of charred brussels sprouts. "The trend we're seeing is open-flame cooking. Whether it's wood-burning ovens, charcoal grills, wood-burning grills, or simple gas ranges, cooks are really experimenting with fire," says Greg Vernick of Vernick Food & Drink.
FOOD
August 22, 2014 | By Anna Herman, For The Inquirer
One of summer's greatest culinary pleasures is food cooked on a grill, with backyard flames enhancing flavors like nothing else. But fire and hot coals can transform so much more than just burgers and dogs. Almost all the produce bursting from local farms and gardens can be cooked outside - creating flavorful fare from appetizers through desserts. Grilled whole, sliced, layered or wrapped, almost every vegetable and many fruits can be converted into tasty fare on a barbecue grill.
NEWS
May 9, 2014
  BUZZ:   Hey, Marnie, can grapes grow indoors? My neighbor does hydroponic tomatoes in his sunroom, so why not wine grapes? Marnie: Grapevines are more like little trees than tomato plants, Buzz. They need to put down deep roots and would require tending for decades. Besides, hydroponic grapes would make for pretty bland wine. Buzz: Why's that? Marnie: Well, hydroponic gardening uses no soil - plant roots are bathed in a nutrient solution instead. This produces decent flavor in herbs and greens, since leaves have a simple flavor structure, but grapes are more multidimensional.
ENTERTAINMENT
May 5, 2014
PHILLY is increasingly known as a vegan-forward town, with places in most neighborhoods where you can enjoy an animal-free dinner or lunch. But what about breakfast? Recently, a friend staying in town overnight asked for a good weekday vegan breakfast spot, and I was stumped. Partly that's because I tend to be at my house at breakfast time, and partly it's because breakfast flies under the radar: You don't think about it that much until you really need it. I posed the question on the Web and got some great info from fellow vegans and "vegan-friendlies.
BUSINESS
April 14, 2014 | By David Sell, Inquirer Staff Writer
What? You missed the Cool Alert from Rita's Italian Ice about the newest flavor, Starburst Orange? Anyone with a sense of right, wrong, and sugary frozen treats has downloaded the Rita's app and constantly monitors the device to keep track of news of what flavors are available. Don't you realize that, with Monday's announcement of Rita's third marketing deal with candy-maker Starburst, Starburst Orange ice went on sale April 7, will be available only until April 27, and then will disappear forever?
NEWS
April 13, 2014 | By Al Haas, For The Inquirer
Ford is getting a lot of mileage out of its Fiesta. For the last year, the Detroit automaker has been rolling out the 2014 update of its popular subcompact in dribs and drabs: starting with its 38 m.p.g. S last summer, followed by its street-legal rally-crosser - the 35 m.p.g. ST, last fall - and, most recently, a 45 m.p.g. 1-liter SFE that's been on sale since December but was made available to the media only in March. To put the 1-liter in context, it is so compact that a Ford engineer packed the engine block in a carry-on suitcase and took it through TSA security without a hitch.
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