FOOD
April 8, 1987 | By CHRISTINE ARPE GANG, Special to the Daily News
Of all the flavor enhancers available to cooks, lemon is one of the most versatile. Its tart, clean flavor blends well with herbs to make salt almost unnecessary. Lemon is essential to fish, iced tea, some alcoholic drinks, asparagus and artichokes. Its ascorbic acid prevents browning in foods like bananas, apples and avocados. In addition to cooking, lemons are indispensable for other household chores - cleaning copper and discolored aluminum pots, adding sparkle to glassware, removing fish and onion odors from fingers and removing rust, fruit and ink stains from bleachable fabrics.
NEWS
July 17, 1988 | By Daniel LeDuc, Inquirer Staff Writer
If you think you're driving a lemon, there is another avenue besides state law for getting the manufacturer to make good - the Better Business Bureau. For years, the bureau has operated its own arbitration program with most of the major auto makers, and the number of car owners using the program has been steadily increasing, according to Gwen Swain, of the bureau's South Jersey office. "The new law still doesn't affect us," she said. That's because the Better Business Bureau operates independently of the courts and the state's Division of Consumer Affairs.
NEWS
February 5, 2013
WHEN I WAS a 1952 engineering grad, I was dealing with an Omaha developer. I just had to have a newly restyled 1953 Studebaker car then, and he thought the new model would turn the ailing company around. (He figured, "How much below $7 could the stock drop?") I bought the car and he bought the stock. Over the next few years, I watched his $7,000 investment shrink as he watched me try to get my lemon auto fixed. I had a loser auto, he had a loser stock. - J.P.G., Santa Rosa, Calif.
FOOD
August 31, 1988 | By SONJA HEINZE, Special to the Daily News
Q.Is vitamin C completely destroyed when boiling water is poured over it? Does it do any good to drink hot water and lemon juice for a cold, other than just the benefits of drinking something hot? Nancy Sparks APO, N.Y. Q.I bought supplements containing both calcium and vitamin C in one pill, the idea being that vitamin C increases the body's ability to absorb and utilize calcium carbonate. But since vitamin C is an acid and calcium is a base, isn't it possible that they could neutralize each other if some moisture were to get in the jar, therefore making the pill valueless?
FOOD
February 10, 1993 | By Bev Bennett, FOR THE INQUIRER
When people get ready for Valentine's Day, most think chocolate. But when it comes to preferences in sweets, chocolate shares the spectrum with lemon. Just make a quick check of offerings in the local supermarket - lemon cake mix, lemon-lime soft drinks, lemon hard candies. But that artificial-lemon flavor can go only so far. If you want to make a great lemon dessert it should not only be sharp, but sweet enough that lips don't pucker. It should be refreshing and fruity. That said, here is a lemon tart that makes a perfect dessert.
FOOD
February 27, 2003 | By Marlene Parrish FOR THE INQUIRER
Nothing says celebration better than a platter of glistening babas au rhum. These miniature brioche-like cakes made with a yeasty savarin dough are dense with fresh butter and eggs. After a dip in a sweet rum syrup, they're glazed with rum-spiked apricot jam - quite a classic finish for an elegant dinner. Though most people associate babas with France, good things travel well. Drive south into Italy and you'll find the same mini cakes. But there they are dipped in a syrup made of limoncello, the Italian citrus-based liqueur.
FOOD
August 9, 1987 | By Leslie Land, Special to The Inquirer
No doubt about it, it's my favorite flavor, especially at the height of summer when its refreshing acidity seems to have a special sparkle. Happily, summer is when limes are at their most abundant, high in quality and inexpensive. More sour than lemons and somehow fresher tasting, limes are the most versatile of the sharp citrus fruits. Anything lemons can do, limes can do, well, not better exactly, but differently. Salad dressing made with lime juice instead of vinegar or lemon lets the fresh flavors of vegetables and fruits shine through clearly.
NEWS
June 30, 2011 | By Robert Moran, INQUIRER STAFF WRITER
Police officers arrived at John's Water Ice in South Philadelphia about 4:30 p.m. Thursday and informed owner Anthony Cardullo that President Obama was coming in 10 minutes. And 10 minutes later, after the building was inspected by the Secret Service, the motorcade arrived. Cardullo, 33, estimates that Obama was traveling with 200 people. "It was shocking," he said. "That many move that quick, move into position, and get out that quick. " How quick? About five minutes.
ENTERTAINMENT
September 22, 2011
This punch, by Phoebe Esmon at The Farmers' Cabinet, calls for local gin and absinthe from Philadelphia Distillers. Says Esmon, "Remember, punch isn't just an easier way to binge-drink. It's designed to sit on ice, instead of being shaken, where it can slowly dilute. " THE CONTRARIAN 6 ounces Bluecoat gin 3 ounces lemon juice, fresh squeezed 2 1/2 ounces simple syrup 1 ounce Vieux Carre Absinthe 16 dashes Peychaud's bitters 6 ounces club soda or sparkling mineral water Ice Lemon wheels In a punch bowl, add the gin, absinthe, simple syrup, lemon juice, bitters, and club soda and stir well.
FOOD
May 21, 2000 | By Maria Gallagher, FOR THE INQUIRER
What: Bird lemon-juicer Manufacturer: Produced in China Where: Williams-Sonoma Price: $5 This palm-sized juicer will squeeze exactly one lemon slice about 3/4 of an inch wide. It would be fun to pass a flock of these on a serving plate at an informal meal when guests might want to squeeze fresh lemon juice on fish, chicken, vegetables. Consider this juicer an alternative to the cheesecloth netting that restaurants tie around lemon halves so customers don't squirt themselves in the eye. The test.