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TRAVEL
August 26, 2007
10 FOR THE ROAD Top spots to reel 'em in The top 10 places to go fishing with your family, according to cable TV's Sportsman Channel: 1. Clear Lake, Calif. (bass) 2. Sitka, Alaska (salmon, halibut) 3. Ecofina Creek, Fla. (catfish) 4. Lake Sinclair, Ga. (crawfish, crappie) 5. Guntersville Lake, Ala. (bass) 6. Venice, La. (red fish, trout) 7. Lake Ontario, N.Y. (salmon, lake trout) 8. Clinton Lake, Ill. (largemouth bass) 9. Cape Cod, Mass. (Atlantic striper) 10. Rogerson, Idaho (walleye, trout)
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FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | February 25, 1998
If you're getting a little tired of the typical family routine of ground something one night, chicken breasts the next night, and takeout another night, you might want to try these fish bundles. These fish fillets also answer the "dinner in minutes" call and varieties can be switched around according to what's fresh at the market and on sale.These baked packages are basically fat-free and are flavored with the character of the Yucatan peninsula. Pair them with some spicy beans to which barbecue sauce can be added for some extra zing.
FEATURES
By Karol V. Menzie | November 20, 1994
Bob Ribbler has always made brownies, so when he was looking for a new career recently, he decided to bake his exotic, luxurious brownies for a living. "They've got tons of chocolate in them. They're very rich," Mr. Ribbler says. They also have a creamy, truffle-like texture.You can try Bob's Brownstone brownies in Grand Marnier, white chocolate, mocha, peanut butter, mint or other flavors by mail order. Call (718) 369-2627.You'll flipSome of the cleverest cookbooks I've seen lately are the "stand up and flip over" series from Oliver Books.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | June 1, 2000
When I reviewed Lynn's at 554 E. Fort Ave. this spring, about the only critical thing I said was, "It's an expensive restaurant for a blue-collar neighborhood." Now that's changed with the arrival of a new chef, 28-year-old Charles Warner. He was most recently assistant chef and banquet chef at the Polo Grill, and before that executive chef at the now-closed Harvey's in Green Spring Station. Warner's new menu at Lynn's is a fusion of Asian and American. "I have a long history of Asian cooking because I started off at the Pimlico," he explains.
NEWS
By New York Times | July 16, 1991
The boundless harvests of the sea are not so limitless anymore, researchers say.Nearly one-fifth of the world's annual fish and shellfish harvests is caught within 200 miles of the United States coastline. Bays, estuaries and wetlands appear to be among the most imperiled habitats.Only 15 percent of the major fish species are yielding stocks near their potential level, according to a report by the National Fish and Wildlife Foundation."The 1990s will definitely be a time of reckoning in the fishing industry," said Brian J. Rothschild, a biologist at the University of Maryland.
NEWS
By Erica Marcus and Erica Marcus,NEWSDAY | October 25, 2006
Even avowed fish lovers often shy away from cooking seafood at home. Chief among the reasons for this piscaphobia are worries about freshness and confusion about cooking methods. But two studies released last week give fish fans new incentive to move past those doubts in the name of good health. A Harvard School of Public Health study published in the Journal of the American Medical Association found that eating one to two servings of fish a week could reduce by a third the chances of dying from a heart attack, and that the health benefits of eating seafood strongly outweigh the risks.
NEWS
By Betty Rosbottom and Betty Rosbottom,Los Angeles Times Syndicate | August 29, 1999
During the past 10 years, my husband and I have been fortunate enough to spend a few weeks each summer in southern France. Celebrated for its natural beauty, the region boasts rugged mountains, beautiful beaches and endless fields of lavender and flowers.For art lovers, there are myriad museums that house masterpieces of painters who lived and worked in Provence. Then, of course, there's the perfect summer weather -- warm and almost always sunny.But my reason for returning time and again to this area is to savor the delicious yet unpretentious food.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | June 10, 2013
Who said there are no second acts in American dining? Clyde's of Columbia has been an anchor on the Columbia lakefront since 1975. That's impressive, but time has a way of catching up with everything. And now that Columbia is in the middle of a multi-year downtown revitalization, it was time to freshen up Clyde's, too. So Clyde's closed in late 2012, gave itself a $5 million renovation, and reopened in April. The renovations are both structural and cosmetic. Returning patrons might not notice things like the new sprinkler system, but they'll note that Clyde's has moved closer to the lake - an extension has added both breathing room and additional booth seating.
NEWS
By Marion Winik and Marion Winik,SPECIAL TO THE SUN | December 24, 2003
For most of us, champagne is less a beverage than a symbol of celebration: the sparkling glass we lift to toast the new year, a marriage, a promotion. The question of whether it goes better with lobster or lamb might never occur to us. "People don't even think of champagne as wine," says Baltimore wine expert Al Spoler, co-host of Cellar Notes on WYPR-FM. "Certainly not as something you'd see on the table with dinner." OK, then, let's start with breakfast. "One of the great food-and-wine pairings is scrambled eggs with smoked salmon and champagne," says Serena Sutcliffe, the British director of wine for Sotheby's auction house and the author of Champagne: The History and Character of the World's Greatest Wine (Simon & Schuster, 1988)
NEWS
By ROB KASPER | December 1, 2004
WASHINGTON - Thomas Keller is watching me slice an onion, and he is not pleased. "Get closer to the food," he says and demonstrates that instead of keeping my distance, I should be hovering over the onion and the knife. Closer is safer, Keller says. Then, with a flash of humor, he tells me you can't show fear in the kitchen, otherwise the knives will sense it and trouble will follow. "It is like dogs," he says. "They know when you are afraid." As a former paperboy, Keller knows about dogs.
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