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Peanut Oil

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NEWS
By Anne Haddad and Anne Haddad,Staff writer | May 22, 1991
The peanut oil roiling around the chicken in "Sponnie" Smith's cast iron kettle is holding steady at 335 degrees.He knows because he sticks his finger in it.Even though Smith can check the temperature of hot fat without losing skin, he doesn't advise anyone to try the method at home."
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SPORTS
By Dan Connolly, The Baltimore Sun | April 17, 2014
Orioles reliever Brian Matusz remembers laughing when he opened the piece of fan mail in Sarasota, Fla., last month. He immediately showed the contents of the manila envelope to Orioles head athletic trainer Richie Bancells before informing manager Buck Showalter. "I'm like, Richie, can you believe this?' Then I told Buck about it," Matusz said recently, chuckling. "That's probably the most unusual, interesting item any fan has ever asked me to sign. I thought it was hilarious.
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NEWS
By Judy Foreman and Judy Foreman,Special to the Sun | February 16, 2007
If you take low-dose aspirin for your heart, can you also take ibuprofen for pain? You can, but the timing is critical. If you take ibuprofen first, it fills up the same molecular site inside platelets that aspirin binds to. If ibuprofen is already there, the aspirin can't bind, which means aspirin's potent anti-clotting action can't get started. To get around this, you can take low-dose aspirin, typically 81 milligrams, in the morning, then wait an hour or two before taking ibuprofen for pain.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | November 21, 2012
Check out this Travel & Leisure round-up of the best french fries in the U.S. There's Thrasher's! "It's hard to beat a bucket of hand-cut spuds that have been fried in peanut oil with skins on," the blurb says, "especially when served with nothing more than a little salt and vinegar. "
NEWS
October 7, 1990
WESTMINSTER - Hampstead resident William J. Collins Jr. got his start in agriculture growing peanuts, and he talked about that crop at Thursday's monthly agribusiness breakfast at Baugher's Restaurant."
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | November 21, 2012
Check out this Travel & Leisure round-up of the best french fries in the U.S. There's Thrasher's! "It's hard to beat a bucket of hand-cut spuds that have been fried in peanut oil with skins on," the blurb says, "especially when served with nothing more than a little salt and vinegar. "
FEATURES
By Gerald Etter and Gerald Etter,Knight-Ridder News Service | September 9, 1992
"Pacifica Blue Plates" (Ten Speed, $21.95) by Neil Stuart, showcases the types of dishes that result from blending the cooking styles of the American southwest with the principles behind the cuisines of the Pacific Rim.Mr. Stuart is a Culinary Institute of America grad who worked at a number of notable New York restaurants -- including the Quilted Giraffe -- before moving to San Diego in the mid-1980s.Mr. Stuart has created a highly imaginative and interesting mix of dishes drawing by combining regional flavors in traditional and innovative ways.
FEATURES
March 15, 2000
Eileen Yin-Fei Lo, the noted Cantonese cook, says her recipe for Harmonious Vegetable Stir-Fry (Wor Hop Saw Choi) is meant to illustrate how a combination of common vegetables can become a dish of harmony and balance. "The mung bean sprouts and cucumbers are essentially cooling, carrots are warming," she says. "Stir-frying as a cooking process is considered warming, but peanut and sesame oils are neutral." Therefore, she says, the dish is in perfect balance -- and quite healthy. The recipe is from her latest cookbook, "The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories From America's Leading Authority on Chinese Cooking."
FEATURES
By Annette Gooch and Annette Gooch,UNIVERSAL PRESS SYNDICATE | July 19, 1998
Cool on the tongue, spicy on the palate, icy-cold noodles and a smorgasbord of toppings make a refreshing warm-weather menu. Akin to pasta salad, this satisfying Chinese specialty is a meal all by itself when the toppings include a satisfying assortment of cooked meats, poultry or seafood; raw and blanched vegetables; and nuts or fruit.Preparing the noodles several hours ahead or overnight allows them to fully absorb the dressing, a blend of four flavors fundamental to Chinese cuisine: salty, sour, sweet and hot. Most toppings can be prepared ahead as well and refrigerated until needed.
FEATURES
By Newsday | August 25, 1999
This recipe to feed a crowd, from "Dinner at Miss Lady's: Memories and Recipes From a Southern Childhood" by Luann Landon (Algonquin Books, $19.95), uses egg yolks with wild abandon. It is useful to know how to make a boiled dressing as well as a homemade mayonnaise; they make a simple dish like chicken salad company-worthy.Homemade MayonnaiseMakes 2 cups4 egg yolks2 cups light olive oil, peanut oil or canola oilsalt and pepper to taste2 tablespoons (or more, to taste) white-wine vinegarUsing an electric mixer and small bowl, beat egg yolks on low speed for 2 minutes.
NEWS
By Kate Shatzkin and Kate Shatzkin,kate.shatzkin@baltsun.com | August 27, 2008
This recipe for Veggie Pot Stickers is a frugal alternative to takeout. Made with won-ton wrappers, these pot stickers help you use up greens that are about to go bad - spinach or chard can be substituted for the cabbage. But you can't go wrong with cabbage as an inexpensive, nutrition-packed vegetable: It's loaded with vitamin K and vitamin C. Another way to save money is to make several batches of these pot stickers and freeze them for those nights when you're too busy to cook. You'll be prepared to avoid the pricey temptations of the local drive-through.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | January 23, 2008
Veganomicon The Ultimate Vegan Cookbook Skinny Bitch in the Kitch By Rory Freedman and Kim Barnouin Running Press / 2007 / $14.95 In contrast to Veganomicon, this title says it all. This cookbook follow-up to the hot-selling 2005 vegan manifesto Skinny Bitch, a foul-mouthed screed on the horrors of the food industry, offers recipes that are supposed to help you "keep to your SB standards and eat like a whale." But we found this book a bit, well, skinny in comparison to Veganomicon.
NEWS
By Judy Foreman and Judy Foreman,Special to the Sun | February 16, 2007
If you take low-dose aspirin for your heart, can you also take ibuprofen for pain? You can, but the timing is critical. If you take ibuprofen first, it fills up the same molecular site inside platelets that aspirin binds to. If ibuprofen is already there, the aspirin can't bind, which means aspirin's potent anti-clotting action can't get started. To get around this, you can take low-dose aspirin, typically 81 milligrams, in the morning, then wait an hour or two before taking ibuprofen for pain.
NEWS
By Renee Enna and Renee Enna,Chicago Tribune | October 11, 2006
Because peanut butter often is the go-to grub for school lunches, we decided to put it center stage in a tasting of natural, crunchy peanut butters. Emphasis on natural. The eight contenders' ingredient lists included just peanuts, and maybe salt and / or peanut oil. Unlike regular peanut butter, these nonhydrogenated spreads are devoid of sugar as well as additives that prevent the oil from separating from the solids. This means that oil rises to the top and the contents have to be stirred prior to first use. Our panel was seeking true peanut flavor with a nut-studded yet spreadable texture.
NEWS
BY A SUN STAFF WRITER | June 18, 2003
COBB ISLAND - There was a time when the establishment that is now Shymansky's Restaurant was known more for its fights than its food. In many ways the restaurant, a low, white structure that hugs the water, typifies this Southern Maryland community. Technically the island, with a population of 822, is the dot of land separated by Neale Sound from the mainland. Conversationally, it is a term that applies to the state of mind found on this rural, watery neck of land between the Potomac and Wicomico rivers, about a two-hour drive from Baltimore.
FEATURES
By Rob Kasper and Peter Jensen and Rob Kasper and Peter Jensen,SUN STAFF | November 21, 2001
With the flick of a lighter, the propane burner is lighted, and suddenly the back yard sounds like Baltimore-Washington International Airport during the morning rush hour. Ah, yes, the roar of a 160,000 Btu burner on full throttle. More rational people might be in-tixnidated by having such a noise near their homes. We aren't. We're about to use this industrial-strength burner to heat 35 pounds of peanut oil to the hot sizzle (or as sports announcer Keith Jackson might say, the "Whoa, Nellie")
SPORTS
By Dan Connolly, The Baltimore Sun | April 17, 2014
Orioles reliever Brian Matusz remembers laughing when he opened the piece of fan mail in Sarasota, Fla., last month. He immediately showed the contents of the manila envelope to Orioles head athletic trainer Richie Bancells before informing manager Buck Showalter. "I'm like, Richie, can you believe this?' Then I told Buck about it," Matusz said recently, chuckling. "That's probably the most unusual, interesting item any fan has ever asked me to sign. I thought it was hilarious.
FEATURES
By Sherri Clinton and Sherri Clinton,Evening Sun Staff | June 26, 1991
Ester Blum of Baltimore took first place in the third annual Maryland beef cook-off outdoor barbecue caategory contest. The contest, sponsored by the Maryland Beef Council, was held Sunday at tahe Maryland BEEFestival at the Carroll County Farm Museum in Westminster. For more information about the Maryland Beef Council call 301-592-3940.Bangkok Beef SaladMarinade:1/2 cup chunky peanut butter1/2 cup peanut oil1/4 cup white wine vinegar1/4 cup soy sauce1/4 cup lemon juice2 cloves garlic, crushed10 sprigs cilantro, chopped1 teaspoon red pepper flakes1 teaspoon fresh ginger2 pounds sirloin steakDressing:1/2 cup rice wine vinegar1/4 cup peanut oil1/2 teaspoon salt1 tablespoon sugar1 clove garlic, crushed1/4 teaspoon red pepper flakes, or cayenne pepper1 tablespoon soy sauceSplash of hot pepper sauce1 teaspoon minced ginger2 tablespoons lemon juice1/3 cup chopped salted peanutsSalad:2 cucumbers, peeled, seeded and sliced thin1/4 pound blanched snow peas1/2 pound fresh bean sprouts2 red peppers, julienne2 cups thinly sliced red cabbage1 cup minced green onionsLettuceGarnish: 1/2 cup chopped salted peanutsCombine marinade ingredients in a blender until well mixed.
FEATURES
March 15, 2000
Eileen Yin-Fei Lo, the noted Cantonese cook, says her recipe for Harmonious Vegetable Stir-Fry (Wor Hop Saw Choi) is meant to illustrate how a combination of common vegetables can become a dish of harmony and balance. "The mung bean sprouts and cucumbers are essentially cooling, carrots are warming," she says. "Stir-frying as a cooking process is considered warming, but peanut and sesame oils are neutral." Therefore, she says, the dish is in perfect balance -- and quite healthy. The recipe is from her latest cookbook, "The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories From America's Leading Authority on Chinese Cooking."
FEATURES
By Newsday | August 25, 1999
This recipe to feed a crowd, from "Dinner at Miss Lady's: Memories and Recipes From a Southern Childhood" by Luann Landon (Algonquin Books, $19.95), uses egg yolks with wild abandon. It is useful to know how to make a boiled dressing as well as a homemade mayonnaise; they make a simple dish like chicken salad company-worthy.Homemade MayonnaiseMakes 2 cups4 egg yolks2 cups light olive oil, peanut oil or canola oilsalt and pepper to taste2 tablespoons (or more, to taste) white-wine vinegarUsing an electric mixer and small bowl, beat egg yolks on low speed for 2 minutes.
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