Advertisement
HomeCollectionsRoast
IN THE NEWS

Roast

FIND MORE STORIES ABOUT:
NEWS
By Cynthia Glover and Cynthia Glover,SPECIAL TO THE SUN | June 19, 2002
If you've ever wondered why it is better to sear than to boil your steak or how to properly roast a luscious hunk of beef, then Alton Brown's new I'm Just Here for the Food is the book for you. It is less a book of recipes, although there are 80 of them, than a primer on the mechanics of cooking. But if the word primer makes you sigh at the thought of textbooks and science talk, think again. Brown, the host of the Food Network's Good Eats, is an amiable, amusing and sometimes irreverent guide to the subject of applying heat to food and coming up with dinner for your efforts.
Advertisement
NEWS
By CARL T. ROWAN | October 14, 1993
Washington. -- Normally you'd never read a word in this column about a Friars Club roast in which the egoists of the entertainment world vie to see who can be most vulgar, ethnically offensive or disgusting.But I must comment on the recent roasting of Whoopi Goldberg at which her alleged lover, Ted Danson, showed up in blackface with an array of ''nigger'' jokes and lewd comments about his supposed sex life with Whoopi.What makes this ''roast'' worth national commentary is not that the Friars Club apologized -- for a day. It is not that the black woman Whoopi says she wrote most of the ''nigger'' stuff that Mr. Danson used.
FEATURES
By Joanne E. Morvay | August 30, 2000
Item: Hormel Always Tender entrees What you get: Six 3-ounce servings Cost: About $6 Nutritional content: (Beef Roast Au Jus only) 120 calories; 6 grams fat; 3 grams saturated fat; 300 milligrams sodium Preparation time: 7 to 9 minutes in microwave, 12 to 14 minutes boiled in bag on stove top Review: There are days when even a heat-and-serve entree feels like work. After all, the cook has to dream up appealing side dishes. Hormel's Always Tender line comes to the rescue with recipes inside the package.
ENTERTAINMENT
By John Thomas, For The Baltimore Sun | November 21, 2013
One of the staples of Maryland eating is pit beef. There's something special about the flavor produced when cooking a beef roast over fire. It's not the most common sandwich to see at the stadium, but when done correctly, it makes for an easy and extremely tasty tailgate. This recipe has you doing most of the cooking at home before the game, with an easy reheating step at the parking lot. Maryland-style pit beef Makes 10-15 sandwiches 1 tablespoon black pepper 1 tablespoon kosher salt 1 tablespoon garlic powder 1 tablespoon chili powder 4-6 pounds top, bottom or eye round beef roast 10-15 soft kaiser rolls 2 large white onions (sliced very thin)
FEATURES
By Liz Atwood | January 3, 2001
Rosemary flavors roast Try this Rosemary Rib Roast recipe from the American Angus Association for a Sunday dinner: Preheat oven to 450 degrees. Place a 5-pound rib roast fat side up on a rack in a shallow roasting pan. Brush roast with balsamic vinegar. Coat top, ends and sides of roast with an herb paste made from 2 tablespoons minced garlic, 2 tablespoons chopped fresh thyme or 2 teaspoons dried, 1 tablespoon fresh rosemary or 1 teaspoon dried, 2 tablespoons of salt and 1 tablespoon of olive oil. Roast for 15 minutes.
FEATURES
By Joanne E. Morvay | September 8, 1999
Just the thing to beef up meals Item: Quick-N-Easy Certified Angus Beef entrees What you get: 2 to 3 servings Cost: About $10 Preparation time: 10 to 15 minutes in microwave, 25 to 30 minutes in conventional oven Review: There's a whole range of these fully cooked, heat-and-serve Certified Angus Beef entrees in the meat case at many grocery stores. They're meal builders: Just pair them with a few side dishes, and dinner is served. We tried the Beef Pot Roast with Gravy and the Beef Sirloin Tri Tip Roast.
NEWS
By ERICA MARCUS and ERICA MARCUS,NEWSDAY | March 8, 2006
What is a flatiron steak? We had one on vacation and loved it. According to the exceedingly helpful glossary maintained by Hormel Foods on its Web site, hormel.com, the flatiron steak "consists of the meat just above the shoulder blade. The cut has two halves that are separated by a thin section of tough gristle running lengthwise through the meat. The flatiron steak is flavorful, well marbled and reasonably tender." For many, the steak's shape resembles a flatiron (or at least Manhattan's Flatiron Building)
ENTERTAINMENT
By Karen Nitkin and Karen Nitkin,Special to The Sun | January 10, 2008
Oh, Mamie's, you had us at hello. From the moment we walked in, we fell in love with the 1940s Baltimore elementary school pictures on the walls, the wedding certificates, the baptism announcements, all proudly advertising your deep Baltimore roots. We adore your home-style menu of roast chicken, pot roast, meatloaf and pork chops. We can even forgive your new surroundings, in an impersonal Aberdeen shopping center. We know that you can take Mamie's out of Hampden, but you can't take the essential Hampden-ness out of Mamie's.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun reporter | January 17, 2007
Charlie Palmer's Practical Guide to the New American Kitchen By Charlie Palmer A Man & His Meatballs The Hilarious but True Story of a Self-Taught Chef and Restaurateur By John LaFemina with Pam Manela Regan Books / 2006 / $27.95 "Hilarious" might be a stretch, but this memoir/cookbook will be surprisingly absorbing for anyone who's idly dreamed of starting a restaurant. John LaFemina tells an entertaining tale of New York entrepreneurship. A jeweler, he got into the restaurant business as an investor, then an owner and only then decided to master the art and science of cooking.
NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | September 22, 2002
Fall is one of my favorite times of the year to cook outdoors and entertain. With the air crisp and clear and the temperatures cooler, sometimes even chilly, I find robust foods cooked over an open fire irresistible. This year, I've added a new recipe to my repertoire. A good friend and talented cook from Columbus, Ohio, mentioned that she loved to cook boneless pork loins wrapped in fresh herbs on the grill. The roasts, she explained, were best when marinated for several hours, then cooked slowly on a grill with a lid. Using these directions, I experimented with quite a few roasts and decided that the best was one in which a pork loin was cut open and filled with a mixture of chopped rosemary and thyme, orange peel and garlic.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.