October 30, 2002 |
Welcome home your little ghosts and goblins with this tasty Halloween sandwich. The folks at London Grill on Fairmount Avenue altered their recipe for their famous fish and chips - skipping the beer in the batter and adding festively ghoulish touches - to create a kid-friendly fish-witch, served on toasted white bread with a side of bloody tartar sauce. After all, you can't expect trick-or-treaters to live on candy alone. THE HALLOWEEN FISH-WITCH SANDWICH For the batter: 2 cups flour 2 teaspoons salt 2 eggs 1/2 cup club soda 1/2 cup water Mix flour and salt in bowl.
March 24, 2011 |
As Christians observe Lent, many are going meatless on Fridays, opting for fish. Many churches and other organizations get the fryers going for Friday fish fries, while fish specials appear on restaurant menus. When making a small amount of fried fish at home, I go the simple pan-fried route. It's easier, and there is no messing around with hot oil and lingering odors. For the coating, I dip the fillets in a bit of egg white and then simply dredge them in seasoned flour. If I want to use a wet batter for coating the fish, I prefer one that is on the thin side, like tempura, which is thinner than pancake batter.
July 31, 2002 |
Seems like every time you go down the Jersey shore, you hear about a fancy new restaurant, the kind of place that sells wasabi-drizzled tuna carpaccio and hand-picked diver scallops with caviar mashed potatoes. But for each gourmet bistro, there's an old standby where patrons wear shorts and T-shirts and eat a fried fish sandwich from paper basket. Smitty's Clam Bar on Bay Avenue in Somers Point makes eating out a simple pleasure: a restaurant where you can order a fresh flounder sandwich - and never use a piece of silverware.
February 28, 2013
Company description: "It's hard to resist our Premium Cod Fillet. That's because we use only 100 percent cod straight from the North Pacific. Battered in light, crispy panko breading and topped with tartar sauce and fresh lettuce - all on a warm, toasted bun. " Chain: Wendy's. Location: 1101 Walnut St. Calories : 510, with 26 grams of fat and 970 milligrams of salt. Order time: About two minutes. Price : $5.79 for combo with small fries and a drink.
September 16, 1987 |
Dear Polly: I do a lot of fishing in my spare time and have been fortunate on occasion to catch a number of large tuna. My question is, can tuna be safely "canned" in jars for storage and used over the winter months? If so, are there any specific guidelines to follow? - Stephen Dear Stephen: Fish can be canned, but they must be processed in a pressure canner. The fish is pre-cooked in a pressure cooker, cooled, cleaned and cut into chunks before packing in canning jars. Then the canning jars must be processed in a pressure canner.
October 31, 2012 |
If you've been without power at home, you'll soon be making decisions about what to pitch from your refrigerator and freezer. Here are some tips: A fully packed, free-standing freezer that has remained closed will stay at acceptably cold temperatures for two to four days. The following partially defrosted foods may be safe to eat/refreeze if they still contain ice crystals or have been kept below 40 degrees: beef, veal, lamb, pork, ground meat, casseroles, soups and stews, hard cheeses, juices, flours, nuts, packaged waffles and pancakes, frozen meals/convenience foods.
February 6, 2015
HAVE YOU heard? Science shows that, contrary to popular thinking, fish is not a vegetable. Many so-called vegetarians harbor that fluid dietary ethic. I include my own 15 years as a so-called vegetarian, when I celebrated the occasional birthday or holiday with shrimp or New England clam chowder because, come on, "It's just seafood!" But serious science has established a couple of other facts. One is that ocean drift nets grab a huge amount of "bycatch" - nontargeted animals that die just the same.
December 2, 1990 |
With a light, informal menu and moderate prices, the new Central Bar & Grille in Bryn Mawr is right on target with current restaurant trends. Open since mid-October, the place offers an appealing array of finger food, snacks, boutique pizzas and nostalgia dishes, presented in an unusual contemporary-train station setting. The Central seems to be the Main Line's new hot spot. Patrons park their shiny Jaguars and Mercedes-Benzes with a teenage valet, mingle in a crowded high-tech bar, then dine in small booths on meatloaf and mashed potatoes with gravy, Sloppy Joe potato skins, macaroni and cheese, even peanut butter and jelly sandwiches for the kiddies.
April 2, 1992 |
It's one of those nights. Your wife's had a rough day around the house. You've had a tough day at work. Neither of you feels like looking at a skillet . . . or even a microwave oven. And the last thing you want to do is drag the little ones out somewhere, so they can crawl under your skin some more. So what's left? Take out! And for us, more often than not, that place is Victoria's Pizzeria, located in the Morrell Shopping Center on Frankford Avenue, roughly a block away from the Bucks County border.
September 14, 2007 |
Mother lode, the mining term that refers to a principal vein of gold or silver ore, also works to define those city blocks that offer up a rich array of food. Recently I was driving down Oregon Avenue between 9th and 13th streets and noticed several crab venues, prompting me to screech to a halt. (Good thing there are trucks selling tires in the avenue mix, too.) Heading the pack is Leone's Crab Cake on the corner of 13th. It's a place with a great vibe. The best seat in the house is at the counter so you can chat up the waitress and the customers.