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Ham

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NEWS
May 28, 1992 | By Joyce Vottima Hellberg, INQUIRER CORRESPONDENT
The shopping list includes: 200 dozen eggs 500 pounds of chicken and ham 175 pounds of cream cheese 300 pounds of vegetables 50-60 gallon containers of mayonnaise 1,400 loaves of bread Fortunately Cyndee Sammons does not have to carry all of it home. But she does have to make the food - about 35,000 tea sandwiches for the Devon Horse Show and Country Fair. She started at 6:30 Friday morning in the kitchen of St. Luke's Church in Devon and will work until midnight every night of the show.
FOOD
February 1, 1989 | By Merle Ellis, Special to the Daily News
Cooking style has changed a good bit around our house in the past few years, largely because there are no longer as many people around the table at dinner time. We used to be a clan of four or six or eight, what with parents and children and hungry friends of children. Today, we are usually only two or three, except on special occasions when we may be as many as 20. Anyway, most of the time we're not as many around the table as once we were. Now you might think that fewer people around the table would have changed my wife's shopping habits.
NEWS
November 27, 1988 | By Cheryl Baisden, Special to The Inquirer
Most children drift off to sleep each Christmas Eve against their wills, trying as best they can to stay awake to hear Santa and his reindeer arrive. Somehow these youngsters never manage to keep their eyes open long enough to hear Santa's sleigh bells, and the most they can hope for is to rise at dawn to find their gifts piled beneath the tree. In the last three years, West Deptford resident Charles Sketchley and members of the Gloucester County Amateur Radio Club have changed that tradition for some children.
FOOD
April 5, 2007 | By Evelyn Montebello FOR THE INQUIRER
If you've ever dreamed of doing a job that is unusual, intensive, tasty, aromatic and, OK, hellish - pick a ham. I should know. Some weeks, I pick at least 30 pounds of ham. By "pick" I don't mean "select. " That's easy compared to what I do. My youngest son, Steven Gemperlein, owns Porky's Smokehouse, a deli/restaurant north of Pittsburgh where he smokes hams, turkeys and cheese. Patrons adore his hams and sandwiches with picked ham doused in pungent barbecue sauce. Ham barbecue sandwiches have a bit of history in my family.
FOOD
February 27, 1991 | By Gerald Etter, Inquirer Food Writer
The Useful Pig (HarperCollins, $22.95) is one of the finest primers on pork to come along in quite a while. It also has 122 recipes that showcase the pig's versatility and use around the globe. Roberta Wolfe Smoler, an accomplished home cook and cookbook author, has put together a collection of exciting recipes that makes "The Other White Meat" more than just a clever slogan. She has international standards - such as Catfish With Pork Strips and Vietnamese Sauce, Grilled Pork Chinese Style, Pork Chili, and Choucroute Garnie - as well as more familiar dishes such as Pork Chops With Apples and Cream, and Roast Suckling Pig With Herb Basting Sauce.
ENTERTAINMENT
April 8, 2010
4 tablespoons unsalted butter (1/2 stick) 1/4 cup all-purpose flour 4 cups milk (whole or low-fat, not fat-free) 12 ounces Gruyere, finely grated 1 pound ham (smoked, wet-cured), chopped 1 (9-ounce) package frozen artichoke hearts, thawed and squeezed to remove excess moisture 1 tablespoon Dijon mustard 1 tablespoon mango chutney 1 tablespoon minced tarragon leaves or 1 1/2 teaspoon dried tarragon 12 ounces dried ziti, cooked and drained according to package directions 1 ounce finely grated Parmigiano-Reggiano cheese Position rack in the center of the oven and preheat to 350 degrees.
FOOD
August 11, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 2 to 3 servings 2 tablespoons safflower oil, sesame oil, or other vegetable oil 1 cup thinly sliced scallions (white and green parts), plus 11/2 tablespoons coarsely chopped scallions (white and light-green parts), for optional garnish 1 cup chopped celery 1/2 cup seeded, chopped red bell pepper 1 to 11/4 teaspoons finely minced fresh culinary lavender spikes (bloom heads) or coarsely ground dried culinary lavender buds 11/4 teaspoons minced or grated peeled fresh ginger root 1 to 11/2 cups trimmed and coarsely diced thick-sliced baked ham or pre-cooked ham steak 21/2 cups cooked and cooled long-grain white or brown rice 1/2 cup golden or dark seedless raisins, or a combination 21/2 to 3 tablespoons low- sodium soy sauce, or more as needed 1/4 to 1/2 teaspoon freshly ground black pepper 11/2 tablespoons salted peanuts or cashews, for garnish (optional)
FOOD
December 21, 2012 | By Craig LaBan, Inquirer Restaurant Critic
For most people, the Christmas ham conjures images of a clove-studded spiral of pink and smoky-sweet meat. But in our cure-your-own era of nose-to-tail charcuterie, those who have tackled the project of a "fresh" ham - one that's not been cured, cooked, or smoked - know the holiday centerpiece can be something altogether different. Think more of a traditional roast pork writ large, a majestic 20-pound joint of pig with a band of skin wrapped around its shanks - still scored like a crackly pinecone, but with meat inside that's white and savory with juice.
NEWS
February 7, 1994 | By Bill Frischling, INQUIRER CORRESPONDENT
Roland P. Huestis, 90, an engineer and resident of Havertown for 45 years, died Wednesday in his home. Mr. Huestis was born in Fredericton, New Brunswick, Canada, and moved to the United States when he was 18. While serving in the Army, he learned a trade he would keep his entire life: radio operation. For more than 50 years, Mr. Huestis was an avid ham radio operator, said his wife of 61 years, Dore M. Huestis. He maintained communication through his radio with people around the world.
NEWS
June 28, 1990 | By Kevin McKinney, Special to The Inquirer
Whether they're invading wavelengths in a foreign country or chatting with their buddies two blocks away, amateur radio operators frequently like to live up to their nickname: ham operators. But all that toying on the airwaves can come in handy during serious times. Take last fall, when Hurricane Hugo's 140 m.p.h. winds ravaged the Caribbean, leaving an estimated 50,000 homeless and leaving several areas in Puerto Rico without electricity or phone lines. A few hours after the storm surged north toward the United States, amateur radio operator Jeff "N4CST" Duncan, earphones on and microphone in hand, contacted the local Red Cross from his Kennett Square home.
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ARTICLES BY DATE
FOOD
August 11, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 2 to 3 servings 2 tablespoons safflower oil, sesame oil, or other vegetable oil 1 cup thinly sliced scallions (white and green parts), plus 11/2 tablespoons coarsely chopped scallions (white and light-green parts), for optional garnish 1 cup chopped celery 1/2 cup seeded, chopped red bell pepper 1 to 11/4 teaspoons finely minced fresh culinary lavender spikes (bloom heads) or coarsely ground dried culinary lavender buds 11/4 teaspoons minced or grated peeled fresh ginger root 1 to 11/2 cups trimmed and coarsely diced thick-sliced baked ham or pre-cooked ham steak 21/2 cups cooked and cooled long-grain white or brown rice 1/2 cup golden or dark seedless raisins, or a combination 21/2 to 3 tablespoons low- sodium soy sauce, or more as needed 1/4 to 1/2 teaspoon freshly ground black pepper 11/2 tablespoons salted peanuts or cashews, for garnish (optional)
NEWS
June 13, 2016 | By Kevin Riordan, Columnist
The tech-loving kid who grew up to be president of the South Jersey Radio Association was just 14 when he first messaged the universe. "I said something like, 'My name is Ken. My location is Clementon, New Jersey,' " Ken Botterbrodt recalls. "I was in the basement with an 18-watt transmitter I built from parts of TV sets. I sent a signal out, and somebody - a guy in Michigan - came back. "It was magical. " As Botterbrodt and other association members mark the centennial of the oldest continuously operating club of its kind in North America (sjra.org)
NEWS
April 8, 2016
COUNTRY HAM, GRILLED MELON & MINT 6 very thin slices of excellent-quality country ham (3 slices per person) 4 1/2-inch slices of ripe melon (2 slices per person), whichever variety is of the best quality at the time Handful of mint leaves Good-quality extra virgin olive oil Freshly ground pepper Preheat your grill for 10 minutes at the highest temperature. Coat the melon slices with a small amount of the olive oil and grill briefly on both sides. You are looking only to caramelize the surface of the melon slightly.
FOOD
April 8, 2016
Makes 2 servings as an appetizer 6 very thin slices of excellent-quality country ham (3 slices per person) 4 1/2-inch slices of ripe melon (2 slices per person), whichever variety is of the best quality at the time Handful of mint leaves Very good-quality extra virgin olive oil Freshly ground pepper 1. Preheat your grill for 10 minutes at the highest temperature. 2. Coat the melon slices with a small amount of the olive oil and grill briefly on both sides.
FOOD
February 5, 2016
A ham sandwich with local spirit There are few places more telling about the fast-evolving state of lower Kensington than Martha, a former auto chop shop turned moody bar where a fireplace, vinyl record collection, pickle boat, and backyard bocce court have become a powerful magnet for the knit-cap cool kid crowd. But more than anything, Martha has become a premier showcase for all things local, from the beers (including hard-to-find drafts of Tired Hands and Forrest and Main) to rising local wines (Va La, Pinnacle Ridge)
SPORTS
December 4, 2015 | By Bob Ford, Inquirer Columnist
I was in Milwaukee the December night that Charles Barkley rearranged a heckler's nose during a brief street fight that took place after the guy followed Barkley out of a bar and challenged him to show how tough he was. This was before Twitter and Instagram, before Periscope and Meerkat. It was long before everyone carried a video camera in his or her pocket. Even a conscientious newspaper beat man, one painfully aware that Barkley required considerable monitoring, might not hear of such an incident until the next morning, when a hotel worker mentioned that the Milwaukee Police Department had come to collect Barkley before he checked out. Times change.
FOOD
April 3, 2015 | By Joy Manning, For The Inquirer
On Easter Sunday, after the sugar crash from too much candy, dinner traditionally revolves around a big, glossy ham. It may look picture-perfect as a holiday centerpiece, but if that ham came from the supermarket, its origin story is probably not so pretty. Luckily, there are options in locally produced hams with backstories you can feel good about. Ember Crivellaro, who runs Country Time Farm in Berks County with her husband, Paul, wants those who buy her hams to know what kind of life the pigs had. Because pictures speak louder than words, she carries a small collection of photographs in her wallet.
NEWS
March 29, 2013
THE INDUSTRY'S Pat Szoke is a chef, but if he ever decides to hang up his apron, he's got a future in diplomacy. That much became clear last month when he adroitly responded to a question I likely pose more than I should: Do you like Spam? "I wouldn't say it's my number one choice," replied Szoke, who was seeking ideas for a limited-time menu inspired by the tastes of local food and drink writers. He'd never sampled Hormel's tinned wonder meat, a high point of American ingenuity that's somehow become "one of the most reviled foodstuffs known to man," according to Philly-based author Carolyn Wyman's 1999 book, Spam: A Biography . But he knew enough to approach the product with a healthy helping of skepticism.
FOOD
December 21, 2012 | By Craig LaBan, Inquirer Restaurant Critic
For most people, the Christmas ham conjures images of a clove-studded spiral of pink and smoky-sweet meat. But in our cure-your-own era of nose-to-tail charcuterie, those who have tackled the project of a "fresh" ham - one that's not been cured, cooked, or smoked - know the holiday centerpiece can be something altogether different. Think more of a traditional roast pork writ large, a majestic 20-pound joint of pig with a band of skin wrapped around its shanks - still scored like a crackly pinecone, but with meat inside that's white and savory with juice.
NEWS
December 4, 2012 | By Lolita C. Baldor, Associated Press
WASHINGTON - The top U.S. military commander in Africa warned Monday against any premature military action in Mali, even as he said that al-Qaeda-linked extremists have strengthened their hold on the northern part of the country. Army Gen. Carter Ham said that any military intervention done now would likely fail and would set the precarious situation there back "even farther than they are today. " The African Union and United Nations are currently discussing the funding, troops, and other assistance necessary to take back northern Mali from the extremists who took control earlier this year.
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