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Hot Sauce

NEWS
May 24, 2012
1 dozen eggs 6 tablespoons mayonnaise 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 1/4 cup sweet pickle relish 5 strips of cooked bacon, crumbled 1/2 teaspoon hot sauce   1. Place the eggs in a pot of water. Bring water to a boil and then turn off heat. Let the eggs rest in the water for 15 minutes. 2. Peel the eggs and cut in half vertically. Remove the yolks and place in a bowl.
FOOD
December 22, 2011 | By Alison Ladman, Associated Press
Consider offering something that is richly savory, but won't weigh down the party this holiday season. We started with a beautiful side of salmon, roasted it with butter and garlic, then dressed it with a warm lentil salad spiked with citrus and pomegranate. The result is a beautiful dish that will make a statement. If you can't find creme fraiche, substitute sour cream or Greek-style yogurt.   Roasted Salmon With Warm Lentil Salad Makes 10 servings 2 cups green lentils 4-pound side of salmon, skin on 1 clove garlic, finely minced 2 tablespoons butter Salt and ground black pepper Zest and juice of 1 lemon Segments of 3 oranges Seeds of 1/2 pomegranate 1 teaspoon ground coriander 1/4 cup chopped fresh cilantro Splash of hot sauce 8-ounce tub creme fraiche Juice of 1 orange 1. Heat the oven to 400 degrees.
NEWS
October 5, 2010
RE THE UNSIGNED Oct. 1 op-ed "10 Ways to Know If You're Black Enough": So your resident "Black Man" couldn't put his name on his article? Who is he to say what being "black enough" is, or isn't? I found this article hilarious at best, tragic at worst. There was only one good thing about it: It clearly showed you can't paint all of us black people with the same brush. Whoever wrote it doesn't even put a dent into explaining who is or is not black enough! And he cheated by giving only 10 ways - the many ways would fill a book.
NEWS
October 1, 2010
The city has recently been engaged in a National Conversation on Race, otherwise known as "Who's black enough?" It's not easy: Black is not a color. It's a state of mind. That's why Tom Jones is blacker than Clarence Thomas. It's why Mario Von Peebles is just as black as Jesse Jackson. It's why we hailed Bill Clinton as the first black president, and laughed those corny parts right off Vanilla Ice's head. Blackness is not in the way you walk, either. You can stroll like Rollo from "Sanford and Son" and still not be black enough.
ENTERTAINMENT
March 21, 2010 | By Rick Nichols, Inquirer Columnist
You will hear, on occasion, expats from Trinidad pine for a lost land - for beaches that are gone, and trails paved over, for the slower boat to Tobago (now it's a two-hour trip, not an overnight), and island architecture washed away by a wave of Americanized design. Last week one of them named Clarence Drakes, an architect himself, happened by Calypso, the homey Trinidadian stand in the Chestnut Hill Farmers Market, and he soon fell into a deep, misty-eyed reverie. Ah, but the food, reminded his friend Ayanna Osbourne, who has family ties on the island, that's another matter: No one has torn that page from Trinidad's story.
ENTERTAINMENT
January 15, 2009
EDITOR'S NOTE: After years of yo-yo dieting, Kathy Manweiler discovered ways to cook and eat healthier without giving up the foods she loved. Those recipes helped her lose 100 pounds and keep the weight off. Now she's sharing healthy cooking tips with readers through her weekly "Don't Say Diet" column, which debuts today in YO! Food. WHEN YOU place an order for boneless buffalo wings with blue cheese dressing, more than 1,200 calories and about 90 fat grams could land on your table.
FOOD
September 11, 2008 | By Rick Nichols, Inquirer Columnist
James Chan was up out of his seat before I got within 10 paces of his table at a dim sum place on Washington Avenue. He wanted to tell me about a favorite recipe of his, peanut vinegar chicken. A friend was making a YouTube video of it. (To see it, go to http://go.philly.com/chan .) Chan is a business consultant, and a more than merely avid Chinese home cook. He is something of an evangelist on the subject: When he has a winner, he wants to share it with the world. So, yes, I said, please e-mail me the peanut vinegar chicken recipe.
ENTERTAINMENT
January 10, 2008 | By STEVE PETUSEVSKY, South Florida Sun-Sentinel
I need to downsize. I'm not talking about just my car and my home but also my pantry. Don't misunderstand me, I still enjoy experimenting with new recipes and ingredients, but I have too many things I don't use. Now that it's almost the new year, I've been thinking about the ingredients that I must have. Here's a list of some of them: Dried red pepper flakes: I admit it. I carry individual packets of these with me at all times in case I need an emergency endorphin rush when traveling.
ENTERTAINMENT
December 15, 2006 | By LARI ROBLING For the Daily News
LET'S JUST get something up front. I like to eat. I do not like to drive. So when eating involves driving first, the food had better be good. This is never more true than when eating involves driving to the Great Northeast and the route careens along Roosevelt Boulevard. Just because the Great Northeast considers itself almost sovereign and has its own airport doesn't give it license to turn the Boulevard into another runway. But, I'm here to critique the food, not the engineering involved in crossovers - which may be the worst idea since we started calling processed cheese a food item.
NEWS
July 22, 2005
In the latest sign that capitalism inexorably marches on, founders of the Black Panther party plan to market a hot sauce called Burn Baby Burn. Once upon a time, this phrase conjured images of deadly inner-city riots and calls for revolution. Now it will promote a spicy condiment. Nothing reminds you of the passage of time more than seeing an infamous protest slogan on the shelf in Aisle 4, next to the ketchup. The Huey P. Newton Foundation, named for the cofounder of the militant Panthers, has applied to the U.S. Patent and Trademark Office to trademark the 1960s slogan.
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