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By John Houser III, Special to The Baltimore Sun | June 26, 2012
Is there a vegetable subtler than the cucumber? Well, maybe cauliflower, but when used in a way that maximizes its grassy flavor, the cucumber can prove to be a great buy at your local farmers' market. From May until November, the cuke is used mainly as a topper on salads and as a member of the always bland crudites platter. It dreams of one day becoming a fancy sandwich served with tea. What it might never have imagined is becoming a bright and thirst-quenching drink for hot summer days.
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ENTERTAINMENT
By Evan Siple and For The Baltimore Sun | August 19, 2014
A cocktail bar in South Baltimore new to the scene, Bar Liquorice recently had a soft opening. It has been tweaking its dimly lit lounge aesthetic thanks to one Jeff Cahill, previously of Helen's Garden/John Stevens LTD while co-owner Tom Looney of Gypsy Queen food truck and Helen's Garden fame has been building the food menu. With these two realms in good hands, the cocktail list should be soon to follow. And indeed, Bar Liquorice has a noteworthy cocktail program featuring the time-honored "modern twists on the classics," from New Old-Fashioneds to Manhattans and Moscow Mule variants.
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NEWS
December 8, 2005
On December 5, 2005, THELMA "GINGER" VIRGINIA THERESA DENNIS (nee Goetzinger); beloved wife of Michael Anthony Dennis; devoted mother of Michael Sean Dennis and Carrie Ann, Christopher Michael Dennis and Jennifer Louise, Gia Dennis and Sara Nicole Dennis. Dear sister of Cindy Darago and loving grandmother of Cara Nichole, Michael Russell and Maddie Lou. Friends may call at the CVACH/ROSEDALE FUNERAL HOME, 1211 Chesaco Ave., on Wednesday and Thursday 3 to 5 and 7 to 9 P.M. Mass of Christian Burial will be celebrated Friday 11 A.M., Our Lady of Fatima Church.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | May 5, 2014
Local sourcing and seasonally driven menus are no longer new on the dining scene. But they are still a phenomenon to praise and, when a restaurant is particularly innovative, celebrate. Canteen, a laid back Station North spot, deserves that celebration. The setting is cool, casual and friendly. The hearty food is equally low-key - more comforting than fancy - but it is thoughtful, creatively seasoned, often using Asian spices, and surprising in small ways. Scene & Decor Canteen occupies the fantastic Station North space where the Bohemian Coffee House used to reside.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | April 3, 2002
Jessie L.V. Ahlfeldt of Annapolis wrote requesting a recipe for Ginger- Pear Jam, which she says she had many years ago. The recipe that tester Laura Reiley chose came from Beth Edelstein of Timonium. Ginger-Pear Jam Makes 7 pints 2 quarts chopped, peeled pears, about 10 pears 1/2 cup water 6 cups granulated sugar 1/4 cup grated fresh ginger or more to taste Combine pears and water in a flat-bottomed kettle; cover and simmer 10 minutes. Add sugar and ginger. Cook over low heat, stirring occasionally until sugar dissolves.
NEWS
March 4, 2001
The clean, hot flavor of fresh ginger warms and refreshes like no other seasoning ingredient. An essential flavor of Chinese cooking, ginger is of inestimable importance to Asian dishes. Fresh ginger resembles a thick, knobby root with pale brown skin and moist gold flesh. The fresh root -- really an underground stem called a rhizome -- is nothing like dried, ground ginger; the latter is no substitute for fresh ginger. Whether ginger should be sliced, minced or grated depends on the dish.
FEATURES
By Rob Hiaasen and Rob Hiaasen,sun reporter | September 29, 2007
So much for typecasting. Days before her Baltimore appearance, you call the actress who played flighty Ginger on Gilligan's Island and while you don't expect her to be preening before the hypnotized skipper, she still could throw you a wink, a nod, a saucy turn of phrase. "I'm just looking at the Iranian president answering questions. Oh, it's heavy duty. Man, I really wanted to see this," says Tina Louise on the phone from her New York apartment. If you go Tina Louise will be reading her children's book, When I Grow Up, at the Baltimore Book Festival today at 1 p.m. at the Storytelling Tent in the west park of Mount Vernon Place.
FEATURES
November 6, 1990
This oriental-inspired dish provides lots of flavor and very little fat and calories. This dish is excellent served over rice. Two-thirds cup white rice, for example Minute Rice, cooked without butter would add an additional 120 calories per serving.WHAT YOU NEED 1 1/4 pounds boneless chicken breasts, skinned, all visible fat removed6 ounces snow peas1 tablespoon cornstarch1/2 cup low sodium chicken broth1 teaspoon freshly ground black pepper1 tablespoon low sodium soy sauce2 tablespoons vegetable oil2 cloves garlic, minced1/2 teaspoon minced fresh gingerHOW TO MAKE ITRinse chicken and pat dry. Slice into thin strips.
FEATURES
By McClatchy News Service | March 20, 1994
If I were a betting man, I'd wager that ginger will be to the 1990s what goat cheese was to the '70s and sun-dried tomatoes were to the '80s -- the food that so grabs our jaded palates it starts to show up everywhere, from atop pizzas to inside muffins.Compared with the others, however, ginger is a long shot, being neither dear nor rare. In its raw state, it's ugly, a knobby, tawny root that looks as if it suffers a vitamin deficiency.On the other hand, ginger has a few things going for it. Versatility, for one; it comes in several forms -- fresh, ground, preserved, crystallized -- and lends itself to numerous applications.
FEATURES
By CHICAGO TRIBUNE | January 28, 2006
What it is -- A ready-to-pour soup in a box. What we like about it --This soup brings plenty of zing to the table with a minimum of fuss. Pour and heat to enjoy as is (a dollop of sour cream would be a nice touch), or use it as a foundation for a more complex soup, adding vegetables, rice or other ingredients as desired. It's dairy-free and has just 70 calories and 1 gram of fat per cup. What it costs --$2.49 Where to buy --Available at Trader Joe's stores in Towson and Pikesville. Chicago Tribune and Kate Shatzkin
ENTERTAINMENT
By Evan Siple and By Evan Siple | September 24, 2013
Ah, the Mule. The Buck. A magical combination of liquor and ginger - be it in ale or beer form - and a dose of citrus, creating one of Earth's finest and simplest delights. Every bar has it on their cocktail menu (and if they don't they certainly should) and most of them are pretty good, but we're always on the lookout for those common cocktails that are elevated above the rest. That cocktail is the Whiskey Ginger at Beatnik Bar. What elevates this particular common cocktail above the others?
FEATURES
By John-John Williams IV, The Baltimore Sun | June 13, 2013
Ever wonder what comic book icon Stan Lee smells like? It's a mix of bergamot, ginger, white pepper, basil, violet, and finished off with cedar, vetiver and musk. The creator of popular Marvel Comics characters such as the X-Men and the Hulk teamed with the Lutherville-based JADS International to create his namesake scent, Stan Lee Signature Cologne. The company describes the cologne as a "fresh and sophisticated fragrance for the adventurous. " Andrew Levine, 48, chief executive officer of JADS International, said the collaboration is the result of meeting Lee at a Comic-Con event in Philadelphia last year.
ENTERTAINMENT
By Kit Waskom Pollard, For The Baltimore Sun | March 26, 2013
Towson is more than a college town. Towson Tavern gets that. The restaurant opened on New Year's Eve 2011 on York Road, near the Towson Circle. The area is well-known for bars and pubs, but Towson Tavern stands out from the pack: Instead of catering to college students, it's geared toward adults. At Towson Tavern, that maturity manifests in an interesting selection of cocktails, a sophisticated menu and sharp service. Executive Chef Tyson Spangler was at The Capital Grille prior to running the kitchen at Towson Tavern; General Manager Michael Velleggia was part of the Capital Grille team, as well.
NEWS
By Jonathan Pitts, The Baltimore Sun | March 3, 2013
Nick Markakis, Adam Jones and the other Orioles get four months off between baseball seasons. Joe Flacco, Ray Rice and the world champion Ravens have five months to go before training camp begins. Big-time athletes, after all, need a chance to rest their bodies and minds after the rigors of a long campaign. Then there are the white-clad competitors at Ginger Cove. "We don't want an off-season. We like to keep our skills sharp," says Bill Krause, the 91-year-old Imperial Wicket, or captain, of the croquet club at the retirement community in Annapolis.
SPORTS
By Sandra McKee and The Baltimore Sun | December 8, 2012
Ginger Kincaid Glenelg It took 34 years of coaching for Kincaid to raise a championship trophy at Glenelg. But once she got that first one, there has been no stopping her. Kincaid coached the Gladiators to a third straight Class 2A state championship and a 17-1 record this season. They finished 18-1 and 19-1 during the past two championship seasons, respectively. This season, Kincaid had one of her best coaching performances, finding a way to absorb the losses of two-time All-Metro Player of the Year Alyssa Parker (114 goals, 108 assists in her career)
ENTERTAINMENT
By Jordan Bartel, assistant editor, b | July 2, 2012
Even if they end up being a villain, we always have love for Baltimore folks on reality shows. So far on "The Real World: St. Thomas," Dundalk native Trey Weatherholtz, 23, is far from a villain. He reminds us of that popular guy in high school who also happened to be really nice to all the cliques. So we felt (slightly) bad for asking him these semi-inappropriate questions. You're from Dundalk. What's the grandest showcase of Dundalkian pride we should expect from you this season?
FEATURES
By Judith Blake and Judith Blake,SEATTLE TIMES | January 17, 1996
Talk about leading a spicy life and getting around: Ginger does it all.Making the scene from main dish to dessert, from Singapore to Seattle, ginger is always hot stuff.Hardly high fashion in the looks department, ginger is a knobby, brown root, or more accurately, a rhizome. You can buy it that way, or as a ground spice, or even in a candied or crystallized form.But if ginger's appearance is plain, its personality is not. Add ginger's spicy-hot flavor to a dish, and your taste buds will sit up and take notice.
FEATURES
By Charlotte Balcomb Lane and Charlotte Balcomb Lane,KNIGHT-RIDDER/TRIBUNE NEWS SERVICE | January 1, 1997
Here is a low-fat feast that is fast and easy to prepare. Cranberry chicken with ginger confetti rice is a delicious dinner that can be baked unattended.The dish is low in fat because no butter or oil is added during the cooking. It's delicious because it's made with cranberry sauce, a natural partner for poultry. Canned cranberry sauce, mixed with a few condiments and the cooking juices from the chicken, forms a rich, tangy gravy that is an elegant burgundy color. It tastes like a very uptown barbecue sauce.
ENTERTAINMENT
By John Houser III, Special to The Baltimore Sun | June 26, 2012
Is there a vegetable subtler than the cucumber? Well, maybe cauliflower, but when used in a way that maximizes its grassy flavor, the cucumber can prove to be a great buy at your local farmers' market. From May until November, the cuke is used mainly as a topper on salads and as a member of the always bland crudites platter. It dreams of one day becoming a fancy sandwich served with tea. What it might never have imagined is becoming a bright and thirst-quenching drink for hot summer days.
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