June 16, 1986 |
One time Rich Harrow broke a boy's arm by clobbering him with a baseball bat. Another time, he put someone in the hospital with a concussion. "I think about that now," he said. "I can't believe I did it. " Harrow, 18, a juvenile offender from Blackwood in Camden County, picked up one of the thousands of two-week-old pheasants in the low gray brooder house at the Forked River Game Farm and held it gently until it calmed down enough to sit watchfully on his hand. "They're not scared of me. When I walk in the cage, they don't all flutter around," he said.
November 7, 1993 |
Pheasant and quail hunters in New Jersey will enjoy the benefits of an expanded stocking program when the state's small-game season opens Saturday. The New Jersey Division of Fish, Game and Wildlife said that the stocking of the two upland birds on state wildlife management areas will begin Saturday and continue through Jan. 17 - one month longer than the stocking period had been. The agency said that 55,500 pheasants, 5,000 more than last year, will be released statewide.
November 15, 2000 |
Most Americans cannot imagine a Thanksgiving dinner without a turkey. Never mind that the big bird takes forever to thaw, forever to cook and the strength of a Schwarzenegger to hoist it from roasting pan to platter. The aggravation doesn't stop there: Once it's on the table, families squabble about who will carve, how to carve, and who gets the most popular parts. While this scene plays out in countless households next week, other home cooks will forgo the traditional turkey travails and treat their families to farm-raised pheasant, squab, guinea hens, quail or Cornish hens.
June 19, 1997 |
A bit out of place, a northern bobwhite perched on a tree limb this week at Haverford College. The bird, a variety of quail, is usually a ground-dweller, but this one was startled into the air by a dog.
June 7, 2009 |
'Jackets required" is one dining-room edict that's doing a quick fade to endangered status. And while I don't regard my blazer with quite the disdain I have for ties (and the stuffy chokehold they once clamped on upscale dining), it is not a restriction I'm going to miss terribly. After all, the fact that serious cooking is simmering now in more casual venues is one of the great triumphs of America's evolving food scene. Add in a dodgy economy that's put a damper on the high end, and it's no wonder so many gastronomic icons have unbuttoned their double-breasted dress codes to remain relevant.
October 16, 1991 |
Poor hungry John! He was taken to a French restaurant and ordered quail for the first time. "It was good," he said, clearly not excited, "but it was real hard to eat. I had to leave a lot of meat on the bones. " "Next time, if there is a next time, use the knife and fork to start, then pick it up with your hand to finish it off," I advised. "You mean you can do that? It's not too crude?" John was astonished. I had to think a second. "If the restaurant is so fancy that they don't want you to eat with your hands - or you might not want to yourself because you're so dressed up - then they should bone the quail for you. That's one of the things fancy restaurants are about.
May 22, 2006
I KNOW I'M not alone when I say I feel desperate to right the wrongs of my government, but utterly powerless to effect any real change. Now, the revelation that the government is tracking reporters' cell-phone calls sends chills up my spine. Will they trace this letter? Will they get me fired from my job? Maybe I should just fall in line, get a brown shirt. I say NO! Give me liberty or give me death - America needs a hero, not a power-hungry quail hunter. We are in troubling times.
June 6, 1990 |
When it comes to single-subject cookbooks, James McNair is becoming a household name. He already has about a dozen such books to his credit, covering foods such as beef, rice, salmon, cheese, corn and squash. This summer, McNair continues the tradition with James McNair's Grill Cookbook (Chronicle Books, $19.95 hardcover, $10.95 paperback), a no-nonsense guide to cooking on the barbecue whether it's fired by ashen charcoal or a propane tank. As with his other subjects, McNair gets right down to business answering the basic questions surrounding the art of outdoor cooking: What's the difference between grilling and barbecuing?
January 21, 1990 |
With the opening of the Black Tulip, Bucks County is blessed once again by a superb chef reaching out on his own. Henri Zerbib, formerly of Jean-Pierre's in Newtown, the Inn at Phillips Mill and the Monte Carlo Dining Room in Philadelphia, has taken over the small restaurant along the Delaware River just north of Washington Crossing that formerly housed Olive and, before that, Tosca. With classy French-northern Italian cuisine and a homey setting that includes two real working fireplaces, Tulip offers a superb, albeit expensive, dining experience.
June 24, 1993
A striking juxtaposition on the front page of yesterday's New York Times: A picture of Pat Nixon, referring to her obituary, directly above a headline reporting a court decision on the redefined role of Hillary Rodham Clinton. Mrs. Clinton, the court held, is a de facto government official - a significant decision because, after health care, President Clinton surely will choose his wife for other high-profile tasks. Hillary Clinton has challenged the concept of the "political wife," an image once personified by Pat Nixon.