August 22, 2014 |
SIX MONTHS ago Curt Schilling announced he had cancer. Yesterday, he said he's suffering from cancer of the mouth and revealed what he believes is the cause: Chewing tobacco. "I'll go to my grave believing that was why I got what I got," he told WEEI-FM in Boston. "Absolutely. No question in my mind about that . . . I do believe without a doubt, unquestionably, that chewing is what gave me cancer. " Schilling said the cancer is in remission. He has, however, lost 75 pounds because he can't swallow.
September 24, 2012
Far more teenagers who sext also have sex, a Los Angeles study finds Teenagers who admit to sexting are far more likely to also say they engage in sexual intercourse, concludes a study of 1,800 Los Angeles area youth ages 12 to 18. The researchers, including study author Eric Rice of the University of Southern California, found that kids who sext were seven times more likely to say they also had sex. This does not mean that sexting leads to sex...
August 23, 2012
What to eat: In a city long underserved by Thai cuisine, Robert Zapata has taken the food truck world by storm with a Thai and Mexican lunch fusion. There may not be a more original dish in Philadelphia than Cucina Zapata's Cap'n Crunch-crusted tilapia burrito. If you aren't a fan of the flaky white fish for its texture, the Cap'n makes it crunch with an unmistakable childhood flavor before it is piled with avocado, a mild pico de gallo and a tangy peanut sauce. Insane value: Two juicy Thai short rib tacos ($6)
May 24, 2012
Throughout the 2011 baseball season, the Daily News was inundated with emails and calls. Nonetheless, Phillie Phoodie is back for another season as the guardian of Phanatics' taste buds. This year, the Phoodista will sample new offerings at Citizens Bank Park, as well as some nearby eateries that are popular game-day stops for Phillies fans. We may even hit the road to taste test some of the region's minor league ball parks. First up: Outlet: Panini's, at Section 133. We went: Pregame, 12:30 p.m. Wait: None.
November 7, 2011 |
Question: Can you explain how taste buds work? Answer: We all have taste buds, the "chemical receptors" that detect the four basic tastes: sweet, salty, bitter, and sour. The reason taste is so subjective is that the sense of taste involves much more than your tongue. Your brain interprets taste and texture through an important interaction between your nose and your mouth. Try eating an orange with your nose pinched shut. It doesn't have much taste, does it? There are receptors in your nose leading to the brain that start to form an impression of taste even before food enters the mouth.
September 29, 2011 |
Dozens of cooks carefully navigated the steep stone steps that lead to the basement of the First Unitarian Church. They carried boxes and bags filled with their kitchen bounty: peach-amaretto preserves, pumpkin bread, cherry-lime jam, pickled carrots, spiced maple-pear butter. They were there last Thursday for the first Philly Food Swap, a crafty event organized by a quartet of local food bloggers, in which home-cook aficionados brought their signature goods to trade with other cooks.
June 9, 2011 |
Outlet: Schmitter We went: 6:10 p.m. (pregame) Wait for service: None. Order: One Schmitter. Cost: $9.50, not including chips or beverage. The legend: For reasons unknown, the Phillie Phoodie had never had a Schmitter, either at the ballpark or its ancestral home, McNally's Tavern in Chestnut Hill. But for years, he had heard raves about this grilled-on-a-Kaiser-roll Frankensandwich made of roast beef, salami, American cheese, fried onions and tomato, topped with a Russian dressing-style sauce.
October 10, 2010
The culinary cocktail fad has spread - its emphasis on classics revamped with boutique liqueurs and surprising house-made mixers - into a required accessory for most striving new restaurants. And Adsum's moody bar, run by former Apothecary mixologist Preston Eckman, is no exception, with its own battery of infused wines, smoked blackberry syrups, house apricot liqueurs, and shaker-whipped eggwhite froths. But few of the cocktails here show the sharp kitchen cross-over moves of the genre quite as artfully as the Logical Consequence.
May 13, 2010
Fish on fire The amusingly pushy Han Chiang has for several years been the opinionated spark to cajole guests at his self-named suburban restaurants in Exton and Royersford to enter the well-spiced realm of authentic Szechuan cooking. Since opening a branch of Han Dynasty in Old City earlier this year, he's quite literally lit a fire beneath his efforts. This is especially true with the dry pot-style fish, a mini-wok that comes to the table sizzling over a flame. It's hot in more ways than one, with the numbing heat of Szechuan peppercorns that defines the regional cuisine.
February 7, 2010
Manhattan purists and infusion-phobes, turn away. I used to be one of you, too. But no matter how much I pooh-poohed the idea of a cinnamon whiskey drink and looked askew at the vaguely "'hatten-esque" cocktail passed across the bar at James Restaurant, a few sips set my taste buds straight into a happy hum. That's because the James-hattan is a rarity in the land of fooffie drinks - a cocktail concocted with the same attention to balance as the often...