NEWS
February 3, 2008 | By Rick Nichols, Inquirer Columnist
It is often in the attention accorded the lowliest of ingredients that a chef's truest love can be discerned, and at Marigold Kitchen you cannot help but notice the ritual surrounding the grits - coarse yellow, ground by stone, from historic Byrd Mill. In the end - after hours of low-simmering and whisking (every 10 minutes, dictated by the buzz of a timer!), chilling, and hard-beating over the space of two days - they are transcendent things, buttery and risottolike in their classic pairing with shrimp, an altogether different species from what you'd expect.
RESTAURANTS
September 6, 1992 | By Donna Florio, FOR THE INQUIRER
A humorist once noted that the three basic food groups for Southerners are sugar, lard and bourbon. A simplistic statement, of course, and an incomplete one. There are actually four food groups, and the most important one, the one no self-respecting Southerner would turn down, is grits. People from Away (anywhere north, east or west of the South) don't always understand the attraction to the bland, mushy, white mound of cereal that justly could be called the national food of the South.
NEWS
July 31, 1988 | By Douglas Pike, Inquirer Editorial Board
What's going to be the warmest memory of Campaign '88? Issues? Nah. It'll be the popular nicknames given to each presidential ticket. Who can forget the catchy label for the Carter-Mondale duo of '76? "Fritz and Grits. " This year's odd coupling of Gov. Michael S. Dukakis and Sen. Lloyd Bentsen on the Democratic ticket deserves an equally classic nickname. Here's the best possibility: Bentsen & Hedges. Dukakis hedged his bet by choosing Bentsen, a Texas millionaire on the party's conservative side.
RESTAURANTS
April 11, 1993 | By Steven Raichlen, FOR THE INQUIRER
The first time I encountered them, I confess I was truly perplexed. There on my breakfast plate, next to the eggs and bacon, where the hash browns should have been, was a pile of steaming white mush. "Grits," explained the waitress, with a touch of condescension in her voice, as though the identity of this strange breakfast food should be obvious to any red-blooded American. Grits are dried, hulled, coarsely ground white corn kernels. The corn is treated with wood ash to facilitate hulling, a trick discovered by American Indians.
NEWS
September 21, 2009 | By Peter Mucha, Inquirer Staff Writer
It was a potentially explosive question. But "Humble" Bob Shoudt of Royersford, a.k.a. "The Notorious B.O.B.," delicately deflected it. After winning three world eating titles this month - for gobbling grits, burritos and chili spaghetti - what, uh, gave him the most gas? "Shell gas station," he said this morning. ". . . I had to drive 3-1/2 hours to get to the grits contest. So I did go through a lot of gas. " On Saturday, 42-year-old pro eater/information technology manager polished off 18.98 pounds of grits in 10 minutes in Louisiana.
NEWS
January 22, 1993 | BY MIKE ROYKO
Friday's lunch menu at the cafeteria of a big auto plant in Normal, Ill., offered meatloaf and egg rolls. It wasn't expected to cause a stampede by gourmets. But it was politically correct and sensitive. You never know where political correctness and sensitivity will rear its stern head. It's something new almost every day. This is how it came to the company cafeteria of the Diamond-Star Motors Corp. Some time ago, an executive asked the firm that operates the cafeteria to broaden the menu, offer more choices, provide some variety.
RESTAURANTS
March 18, 2010 | By Michael Klein INQUIRER STAFF WRITER
The four-bedroom sits on a quiet street in a sleepy subdivision off a four-lane road in Chester County. Inside, the den furniture is pushed out of the way. Cardboard covers the floors, piles of snacks sit on card tables next to clothing racks in the foyer, two people are chopping vegetables in the garage, and two guys with video cameras growing out of their foreheads are stalking a large, bald man carrying a plate of tandoori chicken from the...
RESTAURANTS
July 20, 1988 | By POLLY FISHER, Special to the Daily News
Dear Polly: Do you have a formula for a homemade solution that you can dip silver into for the purpose of removing tarnish without heavy rubbing? - Maggie Dear Maggie: You may be thinking of this method of silver cleaning, which depends on a chemical reaction to remove the tarnish. It's quick and easy, but it can leave silver looking dull and lifeless, so don't use it too frequently. Place the silver on a sheet of aluminum foil in an enameled pan. Cover with 2 quarts boiling water and 4 teaspoons baking soda.
RESTAURANTS
May 27, 2010
Fusion groove As we rev up for Philly Beer Week in early June, it's also worth casting a glance toward one of the best beer lists in South Jersey, at Cork. This Westmont survivor has grown a serious brew list in recent years, with 20-plus bottles and 15 taps ranging from Chimay "Cinq Cent" to Germany's Weihenstephan pilsner. But Cork's kitchen, headed by chef Sae An, has also made serious strides since its initial lukewarm review five years ago. Aside from lowering entree prices into the neighborhood-friendly teens, An has found his fusion groove with Korean-themed tacos, Asian-flavored short ribs over jalapeno-cheddar grits, and my favorite - this crispy flatbread topped with the Chinatown fixins for Peking duck, with crispy skin and savory meat strewn amid crunchy green scallions over a grilled pizza dough smeared with hoisin.
RESTAURANTS
April 3, 1991 | By Marc Schogol Compiled from reports from Inquirer wire services
A GRITTY PROBLEM It's a problem you've probably all wrestled with - what kind of wine to serve with grits. Well, worry not - Atlanta Cooks for Company, a high-toned Southern cookbook, recommends that you uncork a Chardonnay to complement grits dishes. HOW SWEET IT IS Sweet tooths take note: NutraSweet Co. says it has developed an artificial substance 10,000 times sweeter than sugar. But the company doesn't expect to seek Food and Drug Administration approval of Sweetener 2000 before 1994.