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By Joanne E. Morvay | October 11, 2000
Item: Ore Ida Bakeable Sweet Onion Rings What you get: About 12 rings Cost: About $2.30 Nutritional content: 240 calories; 15 grams fat; 2.5 grams saturated fat; 420 milligrams sodium Preparation time: 1 1/2 to 2 minutes in deep fryer, 2 to 3 minutes fried on stove top, 14 to 16 minutes in oven Review: I've always loved onion rings, so I looked forward to this new offering from Ore Ida. But the Vidalia onions used in these rings didn't taste any...
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ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | September 4, 2013
Chef Lauren Yeagle of Mustang Alley's , an upscale bowling alley in Little Italy, is one of 54 finalists in the Next Top Product contest. Yeagle's recipe for Pickled Onion Rings have made it into second round of the contest, which is produced by US Foods, the Rosemont, Ill.-based food distributor. Voting continues through Sept. 20 on the US Foods website . The top vote getters in eight regions will compete in a head-to-head cook-off at the World Championships in Las Vegas.
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NEWS
By Rob Kasper | April 25, 1999
IF THE TRUE TEST of will power is being able to eat only one onion ring, then I fail, repeatedly. The aroma of onion rings, hot from the frying pan, makes my knees weak. The pleasure that comes from biting into their crisp crust, then their soft, sweet innards, is irresistible.Once I start eating onion rings I don't stop until the supply runs out, or until they turn cold. While I savor hot onion rings, I can't tolerate cold ones. Cool onion rings are like chilly french fries, a dish that has lost its soul.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | February 15, 2013
If you're inviting company over for the premiere of the HBO Beyonce documentary on Saturday night -- isn't everybody? -- here's a sandwich for you to make your guests, courtesy of Hooplaha.com - Life With a Smile. You can find the recipe and photos here . There's even a step-by-step video. The Beyonce sandwich stacks Popeyes fried chicken, three strips of bacon, hot sauce, blue cheese crumbles and jelly on Texas toast. There's some logic at play. Texas Toast celebrates the Houston native's home state.
NEWS
By FROM STAFF REPORTS | May 15, 1997
We went to Jim's Hideaway in Odenton for the $4.99 lunch buffet, took one look and almost fled. Lucky we didn't. For the fried onion rings were wonderfully crispy, the barbecue beef sandwich tangy, and the imperial crab melt imposing.Jim's has been hidden away on Odenton Road behind Odenton Volunteer Fire Hall for more than 40 years. The restaurant, in a rambling building expanded many times, has developed a cult following of crab aficionados seeking the imperial melt, the crab melt, the crab cakes, the crab dip, the crab balls, imperial crab balls -- and the all-you-can eat crab feast.
NEWS
By Anica Butler and Anica Butler,SUN STAFF | March 24, 2005
A landmark Catonsville-area carryout, known since the 1950s for its ice cream, steak subs and onion rings, was damaged in a fire early yesterday, and the owner of Mr. G's Fast Lane said he's unsure when the restaurant will reopen. The one-alarm fire began about 6 a.m., said Elise Armacost, a Baltimore County Fire Department spokeswoman. The blaze was determined to be an accidental electrical fire, Armacost said, and damage to the restaurant, in the 5600 block of Johnnycake Road, has been estimated at $250,000.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | September 4, 2013
Chef Lauren Yeagle of Mustang Alley's , an upscale bowling alley in Little Italy, is one of 54 finalists in the Next Top Product contest. Yeagle's recipe for Pickled Onion Rings have made it into second round of the contest, which is produced by US Foods, the Rosemont, Ill.-based food distributor. Voting continues through Sept. 20 on the US Foods website . The top vote getters in eight regions will compete in a head-to-head cook-off at the World Championships in Las Vegas.
ENTERTAINMENT
By Rob Kasper and Rob Kasper,rob.kasper@baltsun.com | December 4, 2008
Charcoal Grill 8535 Old Harford Road, Parkville; 410-668-9212. Open 11 a.m.-9 p.m. daily. After "turkey day," you might think you have had your fill of bird. But once you sample the Chesapeake chicken sandwich at the Charcoal Grill in Parkville, you will happily rejoin the ranks of poultry partisans. This Charcoal Grill (there is an affiliated restaurant in Perry Hall) is a simple structure on the corner of Old Harford Road and Putty Hill Avenue that shares a parking lot with a liquor store.
NEWS
By Jacques Kelly | May 28, 1991
On a hot night, the lines at Mr. G's Carryout are so long you might think this is the last place on U.S. 40 West serving gooey ice cream sundaes and deep-fried onion rings.It is, sort of."We've survived them all -- the Varsity, Champ's, Howard Johnson's -- all the Route 40 places that people once identified with this road," said Ina Kronthal, who with her husband, Donald, has owned this Catonsville-Westview institution for the past dozen years.Mr. G's is an unpretentious 1950s carryout where the dip-top swirl cone reigns supreme.
NEWS
By SAM SESSA and SAM SESSA,SUN REPORTER | November 15, 2006
Burke's Cafe 36 Light St. -- 410-752-4189 Hours --7 a.m.-2 a.m. daily Restaurant's estimate --5 minutes Ready in --13 minutes Eight huge onion rings -- easily three times as wide as ones from other places -- came in this order, $5.94. Though the breading was thick and crumbly and the rings looked nearly perfect, they tasted bland. We were disappointed with the food and the wait time -- considering the place was nearly empty when we were there. Know of a good carryout place? Let us hear about it. Write to sam.sessa@baltsun.
ENTERTAINMENT
By John Houser III, Special To The Baltimore Sun | December 15, 2011
Two decades ago, the last Gino's, in Pasadena, closed - leaving the hungry faithful in search of another burger to replace their beloved Gino's Giant. That is, until former Baltimore Colt Gino Marchetti helped bring back the franchise, starting with a location in King of Prussia last year. In August, Gino's Burgers & Chicken debuted in Towson, and longtime fans lined up for a taste of nostalgia. Gino's, it turns out, is still better than most fast food on the market.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | April 19, 2011
In my article last week about the closing of Werner's on Redwood Street, I made the claim that its closing and that of Burke's only a few months earlier have left downtown Baltimore without a single restaurant dating from before the Charles Center revitalization, the first wave of what would become known as the Baltimore Renaissance. I qualified that claim by saying that no place was still around "with the pedigree of Werner's. " But I've been wondering: Is there any place at all?
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | April 7, 2011
Sociologists looking for the quintessential neighborhood pub would be smart to park themselves at Koco's. This family-owned tavern in Lauraville not only serves up good local fare — excellent crab cakes and juicy wings — it is also embedded in this Northeast Baltimore community. As you walk in, the door signs tell customers not to park "above the alley," the parking area on a side street, set aside by custom for residents of nearby houses. Once inside, you walk past a kid's corner, an area stuffed with games and teeming, the night we were there, with neighborhood youngsters.
NEWS
By Frederick N. Rasmussen | fred.rasmussen@baltsun.com | March 8, 2010
Sidney "Sid" Mandell, the gregarious former owner of a large, New York-style Woodmoor kosher delicatessen that for decades served up juicy, hot pastrami and corned beef sandwiches and was known for its famous "Mandell's Four by Four," died Tuesday in his sleep at his son's Stevenson home. He was 93. Mr. Mandell, the son of immigrant parents from Austria and Russia, was raised on Bond Street in East Baltimore. "They were difficult times and the family, as most immigrants, lived in cramped quarters with bare necessities," said his son, Steve Mandell.
ENTERTAINMENT
By Lisa Wiseman and Lisa Wiseman,Special to The Baltimore Sun | November 5, 2009
Any gourmand can tell you that cooking with wine is one way to make a dish more flavorful. The addition of a little vino makes sauces and marinades more robust, thus enhancing the overall entrees. A little beer in your pot can have the same positive outcome. A fine ale or stout, or even a cheap canned brew, can work wonders for a dish. Here are several items from Baltimore restaurants that, from basting to battering, give beer a chance. Irish stew Where: : An Poit?n Stil, 2323 York Road, 410-560-7900 Ingredients: : Braised lamb with onions, carrots and potatoes in a Guinness stout stock, served in a bread bowl.
ENTERTAINMENT
By Rob Kasper and Rob Kasper,rob.kasper@baltsun.com | December 4, 2008
Charcoal Grill 8535 Old Harford Road, Parkville; 410-668-9212. Open 11 a.m.-9 p.m. daily. After "turkey day," you might think you have had your fill of bird. But once you sample the Chesapeake chicken sandwich at the Charcoal Grill in Parkville, you will happily rejoin the ranks of poultry partisans. This Charcoal Grill (there is an affiliated restaurant in Perry Hall) is a simple structure on the corner of Old Harford Road and Putty Hill Avenue that shares a parking lot with a liquor store.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | November 29, 2001
Soigne, Edward Kim's new restaurant, is scheduled to open today at 554 E. Fort Ave. where Lynn's used to be. Kim's last kitchen was at the funky-stylish Ixia on North Charles Street. His managing partner is Lisa Heckman, who owned a catering company in Philadelphia and earlier this year hoped to buy the Ruby Lounge in Mount Vernon. They renovated the space in what Kim calls SoHo art gallery style, with a cream background for whimsical art, black ceiling fans and bamboo sconces. The cuisine is Kim's forte, Pacific Rim with American and Mediterranean overtones.
FEATURES
By Steve McKerrow | November 24, 1990
JILLY'S, 1012 Reisterstown Road, Pikesville. Open Monday through Thursday 11 a.m. to 11 p.m., Friday and Saturday 11 a.m. to midnight and Sunday noon to 10 p.m. Phone: 653-9029.In an old episode of "M*A*S*H," Hawkeye (Alan Alda) goes to great lengths to ship to Korea an order of barbecued ribs from a Chicago eatery. Remember? He never gets to eat them, but the show perfectly illustrates the true rib lover's sometimes insatiable addiction.There's something about the tangy, sweet taste of a good ribs sauce.
NEWS
By Andrea F. Siegel and Andrea F. Siegel,Sun reporter | July 30, 2008
Briana CaBell didn't need a physician to tell her she had to do something about her diet. An admitted carb-fats-salt junkie who's been overweight as long as she can remember, CaBell has known for years that she needed to mend her food ways, to stop thinking of salty, deep-fried onion rings as a vegetable staple and, especially, curb her fast-food intake. The 30-year-old single Laurel resident said the time constraints of working two jobs, plus sharing a small catering business with her mother, squeezing in college courses and maintaining a schedule of church activities keep her on the run from before dawn to late in the evening.
FEATURES
By Kevin Cowherd and Kevin Cowherd,Sun Reporter | June 12, 2007
If you thought Tony Soprano had issues, you should talk to fans of The Sopranos. A day after the final episode of the landmark HBO mob drama, reaction to creator David Chase's ambiguous jump-to-black ending ranged from he's-a-genius praise to outright scorn. Some people simply thought the cable had gone out. "I liked it," said long-time fan Zack Chaiken, 28, of Baltimore. "To me, it was pretty clear that Tony gets a bullet." "I just thought it was horrible," said Bitsy Cramer of Timonium.
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