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FOOD
August 15, 2014 | By Elisa Ludwig, For The Inquirer
At his al fresco paella demonstrations at Bar Ferdinand, chef David Ansill insists that making the rice dish is simple. "It's rustic peasant food, very uncomplicated," he says. "It can easily be adjusted to however you want to make it. " The nearly 30 diners with their glasses of wine, gathered around him in a horseshoe configuration of tables, eagerly absorb his wisdom, but seem skeptical. After all, they've paid $40 for the privilege (plus dinner and a takeaway paella kit) of learning how to execute a notorious dinner-party ruiner of a dish.
NEWS
July 29, 1997 | JIM MacMILLAN/ DAILY NEWS
Reacting to the heat, firefighters emerge into the sunlight after battling a 4:45 p.m. blaze in three-story twin house in the 5200 block of Ridge Avenue yesterday. There were no injuries.
FOOD
June 21, 1989 | By Merle Ellis, Special to the Daily News
Bonifacio Guenechea is a very generous man, and has some very special cooking ware. I first met "Boni" only a few months back when I borrowed three of his pans to cook a benefit beach party for Cystic Fibrosis at my brother's home in the Florida Keys. Boni's pans (he calls them "Magic-Pans") are giant paella pans that come with their own butane burner and tripod, and are perfect for cooking for a crowd. With three of them, I cooked beef, chicken and Florida lobster for 250 people in just over an hour.
FOOD
November 13, 2008
Green eggs and pan We haven't had great luck with nonstick pans. But our initial experience with Cuisinart's new "Green Gourmet" skillet was promising. Not only does it fry an egg without butter, but the cleanup is a cinch. Cuisinart says the nonstick surface is a petroleum-free, ceramic-based material, not the Teflon-style stuff said to harm the environment. Its other eco-friendly claims? The packaging is 100 percent recycled, and the pan needs less energy to stay hot. A subtle snap The cooler weather calls for these thin and crispy Swedish cookies, crackling with ginger, cinnamon and cloves.
SPORTS
September 26, 1988 | From Inquirer Wire Services
Athletes apparently are growing weary of the food in the Olympic Village. For breakfast, the menu is usually scrambled powdered eggs and overcooked bacon. For lunch and dinner, the choice is varied but straight, solid food without frills. Roast pork and chicken do not meet the needs of some athletes. Nor does the eternal noodle, American-style coffee or Korean-style ginseng tea. "That's the complaints we've been getting most of," said Anne Beddow of the International Olympic Committee.
NEWS
January 19, 2012
JEANNETTE, PA. - A western Pennsylvania man found not guilty of beating his very intoxicated fiancée with a frying pan will still spend 20 to 60 months in prison for fighting with an officer who arrested him. Westmoreland County prosecutors charged Timothy Lenhart, 56, with attacking Jennifer Hix on July 10, 2010. About a year before that, Lenhart was acquitted of poking out Hix's eye with an umbrella, and he avoided conviction in the frying-pan attack because Hix testified that she couldn't remember the beating.
SPORTS
August 22, 1987 | By Ron Reid, Inquirer Staff Writer
Off the diamond, they are a charmingly fresh-faced troupe that might pass for those on a high school senior class trip. Young - as in naive, unspoiled and slightly innocent - is the definitive word for the baseball players representing the United States in the 10th Pan- American Games. How young? Well, the 20-man U.S. team that won the right to face Cuba in today's gold medal game with a 7-6 victory over Canada last night includes a half-dozen 19- year-olds and seven other players who are 20. Of the seven whose longevity has qualified them for such envied privileges as drinking beer legally in any state, two said goodbye to 21 some months ago. At a seasoned 23, outfielder Don Guillot of Port Isabel, Texas, is the most venerable member of coach Ron Fraser's flock.
FOOD
April 27, 1994 | by Anne B. Adams and Nancy Nash-Cummings, Special to the Daily News
Dear Anne and Nan: I have several old cast-iron frying pans that have a layer or two (or three or four) of stuff on the outside. I've been trying to get it off but gave up. A neighbor lady said it was old water buildup from years of sitting in water. (We found these at an old barn sale.) I love cast iron and would like to get them back into usable order. - Louise Fairbanks, Tecumseh, Mich. Dear Louise: The "old-timey" way of cleaning the crusty residue from cast-iron cooking utensils (and the one we've always used)
NEWS
January 11, 1992 | by Dave Racher, Daily News Staff Writer
A "kissing bandit" ended up in the frying pan after he broke into a 27- year-old woman's apartment in Oxford Circle on Nov. 19. "The victim struck him on the head with her frying pan," said Assistant District Attorney Gail Fairman yesterday. "That was after she kicked him in the groin, and he asked her to help him to get out of the apartment. " "'I didn't want to kill him," testified the woman during a preliminary hearing for Adam Ambrose, 27, of Hegerman Street near Tyson Avenue, Oxford Circle.
REAL_ESTATE
June 7, 1991 | By Al Carrell, Special to The Inquirer
Leaking shower pans can cause quite a bit of damage, and many times you might not become aware of it for a long while. If the pan has to be replaced, you might be talking lots of money and a lot of work. But before you get into all that, you might want to try a little trick that many people have used successfully. No matter what kind of pan you have, you might be able to seal the tile surface without actually repairing the pan. If the grout joints are properly sealed, no water goes through and, therefore, there's no need for the pan. Plan on coating the entire tile shower floor and at least one row of tiles up on all the walls.
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ARTICLES BY DATE
FOOD
August 15, 2014 | By Elisa Ludwig, For The Inquirer
At his al fresco paella demonstrations at Bar Ferdinand, chef David Ansill insists that making the rice dish is simple. "It's rustic peasant food, very uncomplicated," he says. "It can easily be adjusted to however you want to make it. " The nearly 30 diners with their glasses of wine, gathered around him in a horseshoe configuration of tables, eagerly absorb his wisdom, but seem skeptical. After all, they've paid $40 for the privilege (plus dinner and a takeaway paella kit) of learning how to execute a notorious dinner-party ruiner of a dish.
NEWS
June 6, 2014
BBQ TURKEY BURGERS 4 teaspoons canola oil 1/8 cup minced onions 1 tablespoon minced parsley 2 teaspoons poultry seasoning 2 pounds lean ground turkey 1 large egg white 1/2 cup dried cranberries 1/2 cup crushed stuffing mix Salt and pepper to taste 1 bottle Miss Patti's Good Life Sweet Agave Bourbon BBQ Sauce 6 toasted hamburger buns Lettuce and tomato, optional Heat 2 teaspoons of the oil in...
FOOD
May 23, 2014 | By Elisa Ludwig, For The Inquirer
Every so often, you stumble on a recipe with a technique so brilliant, so obvious, and so winning that you wonder why you don't cook every single meal this way. Such is the case with the one-tray meal, my most recent kitchen obsession. Not to be confused with one-pot stews or skillet bakes, or that covered standby of community cookbooks, the one-tray meal is something altogether more elegant by design, and arguably even simpler to make: a combination of protein, starch, and vegetables, scattered evenly across a half-sheet pan and roasted in the oven.
NEWS
March 23, 2014 | By Suzette Parmley, Inquirer Staff Writer
VOORHEES Last year's passage of the Economic Opportunity Act rejiggered the formula to give South Jersey access to grants and tax incentives to lure businesses and investors - development carrots that the more heavily populated northern end of the state previously held claim to. Six months after the measure became law, many say the ripple effect is already being felt regionally. Among them are officials in Camden County and those as far south as Cumberland and Salem Counties who gathered Friday in Voorhees.
FOOD
December 20, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
I knew I had a battle ahead of me for our next-to-last cooking class with fifth graders at Bayard Taylor Elementary School in North Philadelphia - and it wasn't with the kids. Throughout our lessons over the last nine weeks, we had been fighting with our electric oven and all its digital bells and whistles. The thing seemed to have a mind of its own; its ability to hold a consistent temperature was as unpredictable as a moody teenager. But I was determined to teach the kids this simple recipe for baked chicken thighs and potatoes because, with a working oven, it's such an easy family dinner - just prep and pop in the oven - and it appeals to even finicky eaters.
SPORTS
November 27, 2013 | BY LES BOWEN, Daily News Staff Writer bowenl@phillynews.com
LARRY FOLES, Nick Foles' dad, has ventured to two of the five games his son has started this season for the Eagles. Larry left his home in Austin, Texas, to watch Nick play in Tampa and in Oakland. Astute readers will note that Nick led the Birds to victory and won NFC Offensive Player of the Week awards both times. So, Eagles fans might want to start a campaign to get Larry to Lincoln Financial Field this Sunday, when the home team is going to face quite a challenge in the stout defense of the 7-4 Arizona Cardinals.
NEWS
November 27, 2013 | BY CHRIS BRENNAN, Daily News Staff Writer brennac@phillynews.com, 215-854-5973
DAN KEATING, a general in the army that casino developer Steve Wynn assembled to win a Philadelphia license, spent the late summer in an elaborate war room, waging a battle for public opinion. From the penthouse of the Phoenix building near City Hall, Keating invited reporters, neighborhood groups and elected officials to examine detailed exhibits ranking the six bids for the city's second casino license. Wynn Resorts, which proposed a sprawling development on 60 acres along the Delaware River in Fishtown, naturally won top marks from Keating, the man who was going to build it all. Market8, the 1.9-acre bid by developer Ken Goldenberg and a group of investors at 8th and Market streets, ranked last in every category, according to Keating, who built the SugarHouse casino in Fishtown and has been involved in casino projects around the state and country.
SPORTS
September 21, 2013 | By Ladd Biro, For The Inquirer
Here are my picks to roll, and get rolled, in Week 3. Watch 'em roll Andy Dalton, QB, Bengals vs. Packers. Look for a nice rebound for Dalton this week against the generous Packers secondary. You know he'll have to pass early and often to keep pace with Aaron Rodgers and Co. Joique Bell, RB, Lions at Redskins. It's looking less and less likely that Reggie Bush (knee) will suit up this week. And even if he does, he will surely be used sparingly. Bell is an excellent proxy, especially given the delicious matchup.
SPORTS
June 16, 2013 | By Frank Fitzpatrick, Inquirer Staff Writer
There were moments in Cheng-Tsung Pan's U.S. Open round of 75 Saturday - such as the double-bogey on 14 or the blown par putt a hole later - when another golfer might have wilted, even snapped. But his father raised him to be tougher than that. When Pan was a golf-crazy 8-year-old on Taiwan, his dad would drop him off at the gate to their local course and have the youngster run the three miles to the clubhouse. He wanted his son to learn about golf in any weather condition. So when a typhoon struck the Asian island nation, they played in it. "His dad pushed him hard.
ENTERTAINMENT
May 30, 2013
MASHED white beans and a little water take the place of dairy to thicken and enrich sautéed mushrooms. The flavor is more interesting than cream, the texture heartier and the nutrition comparison isn't even close. Serve as a side dish, or make this a meal by ladling over whole-grain toast or flatbread. It's also good wrapped in whole-wheat tortillas, over brown rice, tossed with whole-wheat pasta or used to sauce roasted wedges of eggplant, cabbage or cauliflower. CREAMED MUSHROOMS ON TOAST 2 tablespoons olive oil 1 1/2 pounds fresh mushrooms, stemmed, if necessary, and sliced 1 teaspoon salt, plus more to taste Black pepper to taste 2 cups cooked or canned white beans, drained 1 tablespoon minced garlic 1 tablespoon chopped fresh thyme or rosemary, or 1 teaspoon dried Whole-grain toast, for serving 1/4 cup chopped fresh parsley, for garnish Heat oil in a large skillet over medium heat.
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