By Stephen Roberts | August 5, 1992
WITH THE surprisingly abrupt withdrawal of H. Ross Perot from the presidential campaign, President Bush and his advisers will surely attempt a new, 1992-style Southern Strategy to try to put an electoral hurting on Bill Clinton and Al Gore in their own Dixie backyards.Mr. Perot might have gummed up the works in several states of the Old Confederacy -- particularly in the Bush and Perot home state of Texas -- but now all territory below the Mason-Dixon line is up for grabs again.Nonpartisan political junkies like myself, of course, are hoping for some old-fashioned hardball.
By Julie Rothman and Julie Rothman,Special to the Sun | October 4, 2006
Lisa Lemanski from Easthampton, Mass., was looking for a recipe for chicken cooked with beer. Patricia Butrow from Baltimore sent in her recipe. It calls for a whole chicken cut up, but it could be made using any parts of the chicken you prefer. I made mine using breast pieces only. Start to finish, the recipe took about an hour to prepare, and the result was tasty and succulent. Butrow says she likes to pair the chicken with rice, steamed string beans, apple cider and toasted rye bread.
By Brian Conlin, Patuxent Publications | August 6, 2012
Heavy Seas Loose Cannon, the flagship beer of Clipper City Brewing Co., hasn't stayed on shelves of stores across 18 states and Washington, D.C., for long. The thirst of beer drinkers for the India pale-ale-style beer showed no signs of diminishing this year as it made up nearly 50 percent of the brewery's sales, according to a company spokeswoman, Kelly Zimmerman. To meet the demand, the Halethorpe-based brewery stopped production of its imperial cream ale, called Davey Jones Lager, until next summer.
By Kit Waskom Pollard, For The Baltimore Sun | May 28, 2014
Liam Flynn's Ale House has all the ingredients to be a great Irish-American bar and restaurant. Its welcoming space, friendly crowd and commitment to local products - both at the tap and in the kitchen - are points in its favor. As a bar, Liam Flynn's is a success. As a restaurant, it's getting there. Scene & Decor Liam Flynn's sits on a rapidly developing stretch of North Avenue in Station North. Even from the outside, there's no questioning the type of establishment it is. From the name to the green and gold signage, the look is pure Irish pub. The visuals carry over inside, where dark wood reigns, flags line the walls and the bar is front and center.
By Milton Kent | July 20, 1999
Historically, alcohol and sports have gone together like a hand in a baseball mitt, though it has only been in the past couple of decades or so that we've taken note of the too-frequent casualties of the blend.Even with our heightened sensitivities, beer companies still have a hold on our sports culture, either through the direct route of sponsorship or more covertly.The most recent subtle approach comes through a new series of Coors ads featuring recently retired Denver quarterback John Elway and ESPN anchor Dan Patrick.
By Cary Darling and Cary Darling,KNIGHT RIDDER/TRIBUNE | February 23, 2005
Beer. On the rocks. The trend-spotting folks at Anheuser-Busch have introduced B-to-the-E, the new fruit-flavored Budweiser beer shot through with the natural stimulants caffeine, herbal guarana and ginseng. Aimed at the 21- to 27-year-old "experimenters" and "multi-taskers," B-to-the-E (also called B.E. and Bud Extra) proved so popular in Miami, New York, Los Angeles, Boston and other test markets last fall that Anheuser-Busch pushed up its national rollout a few weeks to late January.
By Rob Kasper | May 13, 2001
The recipe was born, as many questionable ideas are, with a beer. In this instance, it was a leftover beer, a rarity. Last Saturday I had poured myself a beer without realizing that the Kentucky Derby and therefore mint-julep sipping time was right around the corner. Rather than chugging the beer, I vowed to find it a happy home. That was when I spotted some frozen chicken breasts thawing on the kitchen counter. Inspiration, or something like it, struck. "Pour the beer on the chicken," a voice inside my head told me. "Not only will the beer thaw the frozen bird, it will also give it flavor."
By ROB KASPER | August 6, 2008
Beer rules. It is the alcoholic beverage we Americans say we drink most often, besting wine, its closest competitor, by double digits. That was my take after reading the 2008 Gallup Poll of consumption habits, released last week. It found that 42 percent of the U.S. drinkers surveyed said they most often consumed beer, compared with 31 percent who picked wine and 23 percent who preferred spirits. Not so long ago, the same poll had beer playing second fiddle to wine. Back in 2005, wine had knocked beer out of first place.
By ROB KASPER | April 7, 1996
On Easter I think of lamb. Who doesn't? But I also think of ale with the lamb chops. I didn't use to think of lamb and beer as a couple until I saw them together one night.It happened at a Maryland Micro-Brewed Beer Dinner at Sisson's in South Baltimore a few weeks ago. The idea was to match some of the beers brewed in Maryland with various dishes. It was a night of unusual pairings. A night when you found yourself turning your head and saying, "Those two? Together?" But for the most part, each matchup worked.
By Rob Kasper | November 19, 2003
RELATIVES MAY look askance at me, fellow diners may "tisk" their disapproval, but I am going to do it. This Thanksgiving I am going to drink beer with the bird. Most years, like most Americans, I have sipped wine during the big Thanksgiving feed. During the meal, I have had my annual rendezvous with gewurztraminer, the wine that is almost as hard to spell as pronounce, but takes kindly to turkey. I have also continued my quest to find a riesling that doesn't shrivel my wallet or make my mouth pucker.
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