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NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | August 3, 2003
I have a recipe for rye bread that came from my European grandmother. She must be rolling over in her grave because when I bake it, the bread comes out very dense and almost damp. What am I doing wrong? Thanks for helping. If you have a bread recipe that calls for only rye flour and not a mixture of flours, you are going to wind up with exactly the kind of bread you describe -- dense and heavy with a damp consistency. The problem with rye flour is its low level of gluten, which is the elasticlike substance that holds in the gas bubbles formed by the leavening agent.
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NEWS
By Dan Rodricks | July 30, 2011
A question for people who've been around a little longer than I have - those of you who remember when Young Tommy was mayor and the Orioles were worth watching in August: At classic Maryland crab feasts, were there always a couple of grumbling, impatient people who'd just rather have a hamburger? I'm trying to determine if what I perceived at a recent feast of steamed hard crabs is a modern trend - people made a little edgy, even a little ornery, by getting too much spice on their fingers and not being able to use their smart phones while dining.
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ENTERTAINMENT
By ROB KASPER | December 11, 2008
International Food Market 7004 Reisterstown Road, 410-358-4757. Open 9 a.m.-8 p.m. Monday-Saturday, 9 a.m.-6 p.m. Sunday You don't have to speak Russian to buy food at the International Food Market, a combination deli and grocery in the Colonial Village shopping center on Reisterstown Road, but it doesn't hurt. Most of the signs and the conversation in the store are in Russian. When I visited, I simply smiled and pointed. There is a huge meat counter, with more kinds of salami than there were states in the former Soviet Union.
ENTERTAINMENT
By ROB KASPER | December 11, 2008
International Food Market 7004 Reisterstown Road, 410-358-4757. Open 9 a.m.-8 p.m. Monday-Saturday, 9 a.m.-6 p.m. Sunday You don't have to speak Russian to buy food at the International Food Market, a combination deli and grocery in the Colonial Village shopping center on Reisterstown Road, but it doesn't hurt. Most of the signs and the conversation in the store are in Russian. When I visited, I simply smiled and pointed. There is a huge meat counter, with more kinds of salami than there were states in the former Soviet Union.
NEWS
By Jacques Kelly and Frederick N. Rasmussen and Jacques Kelly and Frederick N. Rasmussen,SUN STAFF | February 7, 2001
Sam Leonard Silber, retired president of Silber's Bakery, died Monday of leukemia at Greater Baltimore Medical Center. He was 87 and lived in Roland Park. After serving in World War II as a fighter pilot, Mr. Silber expanded a thriving family business into a 36-store chain, which closed in 1979. The bakery's signature products -- rye bread, multicolored rainbow cakes in seven layers, peach and coffee cakes, pecan sticky buns, butter-crunch cookies and rolls -- appealed to generations of Baltimoreans.
NEWS
By ROB KASPER | March 26, 2008
If you buy some smoked Polish sausage, then pick up a loaf of rye bread and snag some beet-flavored horseradish, you end up with a spicy, satisfying Polish lunch. That is what I did recently after visiting three sources of sausage in East Baltimore. The meat, mostly pork, is chopped, blended with seasonings and stuffed into casings, then smoked for hours. After lunch, slices of the leftover sausage made pleasing snacks. Best Bite Krakus Deli Address --1737 Fleet St., Fells Point Phone --410-732-7533 Hours --10 a.m.-6 p.m. Tuesday-Friday, 9 a.m.-6 p.m. Saturday, 10 a.m.-2 p.m. Sunday The smoked hunter's sausage at $5.65 a pound measures about 1 inch in diameter (finger-length)
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | December 27, 1995
"I love it," raves Chef Gilles Syglowski. "Because I love grapefruit," he adds.His response is to the request for grapefruit pie from Diane Asher of Baltimore who wrote that the pie was "very sweet and very tart at the same time."Virginia Harman of Ellicott City responded with a recipe which was given to her in 1955 and "it is truly delicious. I use pink grapefruit and sometimes I make it with a regular baked pie shell," she writes.Harman's grapefruit pie1 graham cracker pie shell32 marshmallows1/8 teaspoon salt1/4 cup grapefruit juice2 cups well-drained fresh grapefruit sections1 cup (or slightly less)
FEATURES
By ROB KASPER | October 11, 1992
One day last week I ended up in West Baltimore eating potato chips fresh from the fryer. The next day I was in East Baltimore eating Russian rye bread, fresh from the oven.The chips came from the Mrs. Ihrie's Potato Chip plant, a 75-year-old business on the corner of West Baltimore and Smallwood streets. The plant was recently bought by Joseph Bernard, who also owns Wye River Inc., a crab soup and seasoning operation in Queenstown.Over the years the fortunes of Mrs. Ihrie's had dimmed. Then Bernard spruced up the plant, expanded the hours of the 130-person force.
NEWS
By ROB KASPER | July 16, 2008
It is time to enjoy the soft side of summer - eating soft-shell crab sandwiches. This fare is not for the faint of heart. Some diners are put off by the sight of crab legs and claws dangling over the edge of a sandwich. But for the rest of us, the bodies of these blue crabs are luscious stuff. Caught as they shed their hard shells, these crabs are battered, fried and served in a sandwich with tomato and lettuce. They are rich, delectable and a regional tradition. On a recent ride around the Beltway, I found three good soft-crab sandwiches, on rye. Best Bite Kibby's Restaurant Address: 3450 Wilkens Ave. Phone: 410-644-8716 Hours: 11 a.m.-9 p.m. Sunday-Thursday, 11 a.m.-midnight Friday-Saturday The soft crab in this $11.61 sandwich measured 6 inches, point to point.
NEWS
By ROB KASPER | June 5, 2002
LIKE MANY grizzled news gatherers, I pride myself on maintaining an icy detachment from most of the calamities reported in the daily paper. Yet when I read a recent dispatch from Georgia telling of trouble in this year's crop of Vidalia onions, I panicked. Without an onion sandwich - slices of the sweet Vidalia onion on lightly buttered rye bread - how could it be spring? The news report of trouble in onion land was both short and grim. "Temperature extremes and a fast-spreading fungal disease have killed about 60 percent of this year's crop of Georgia's famously sweet Vidalia onions," the wire story said.
NEWS
By ROB KASPER | July 16, 2008
It is time to enjoy the soft side of summer - eating soft-shell crab sandwiches. This fare is not for the faint of heart. Some diners are put off by the sight of crab legs and claws dangling over the edge of a sandwich. But for the rest of us, the bodies of these blue crabs are luscious stuff. Caught as they shed their hard shells, these crabs are battered, fried and served in a sandwich with tomato and lettuce. They are rich, delectable and a regional tradition. On a recent ride around the Beltway, I found three good soft-crab sandwiches, on rye. Best Bite Kibby's Restaurant Address: 3450 Wilkens Ave. Phone: 410-644-8716 Hours: 11 a.m.-9 p.m. Sunday-Thursday, 11 a.m.-midnight Friday-Saturday The soft crab in this $11.61 sandwich measured 6 inches, point to point.
NEWS
By ROB KASPER | March 26, 2008
If you buy some smoked Polish sausage, then pick up a loaf of rye bread and snag some beet-flavored horseradish, you end up with a spicy, satisfying Polish lunch. That is what I did recently after visiting three sources of sausage in East Baltimore. The meat, mostly pork, is chopped, blended with seasonings and stuffed into casings, then smoked for hours. After lunch, slices of the leftover sausage made pleasing snacks. Best Bite Krakus Deli Address --1737 Fleet St., Fells Point Phone --410-732-7533 Hours --10 a.m.-6 p.m. Tuesday-Friday, 9 a.m.-6 p.m. Saturday, 10 a.m.-2 p.m. Sunday The smoked hunter's sausage at $5.65 a pound measures about 1 inch in diameter (finger-length)
NEWS
By Jim Coleman & Candace Hagan and Jim Coleman & Candace Hagan,Knight Ridder / Tribune | August 3, 2003
I have a recipe for rye bread that came from my European grandmother. She must be rolling over in her grave because when I bake it, the bread comes out very dense and almost damp. What am I doing wrong? Thanks for helping. If you have a bread recipe that calls for only rye flour and not a mixture of flours, you are going to wind up with exactly the kind of bread you describe -- dense and heavy with a damp consistency. The problem with rye flour is its low level of gluten, which is the elasticlike substance that holds in the gas bubbles formed by the leavening agent.
NEWS
By ROB KASPER | June 5, 2002
LIKE MANY grizzled news gatherers, I pride myself on maintaining an icy detachment from most of the calamities reported in the daily paper. Yet when I read a recent dispatch from Georgia telling of trouble in this year's crop of Vidalia onions, I panicked. Without an onion sandwich - slices of the sweet Vidalia onion on lightly buttered rye bread - how could it be spring? The news report of trouble in onion land was both short and grim. "Temperature extremes and a fast-spreading fungal disease have killed about 60 percent of this year's crop of Georgia's famously sweet Vidalia onions," the wire story said.
FEATURES
By Christina Minor and Christina Minor,COX NEWS SERVICE | September 12, 2001
What makes a sandwich good? Is it the mayonnaise and mustard spread evenly on two slices of bread? Or is it the meat and cheese piled high? For me, it's two parts cheese and one part meat that really gets my stomach growling. With a new school year starting, sandwiches are a popular choice for lunchtime. But whichever way you entice your tummy, and wherever you eat, there are plenty of ways to make your sandwich zing. RecipeSource.com suggests the following can be combined for tasty meals: Peanut butter combines well with honey, sliced bananas, grated carrots, raisins, applesauce, bacon bits, cream cheese, jam, toasted wheat germ, chopped dates or any combination of the above.
NEWS
By Jacques Kelly and Frederick N. Rasmussen and Jacques Kelly and Frederick N. Rasmussen,SUN STAFF | February 7, 2001
Sam Leonard Silber, retired president of Silber's Bakery, died Monday of leukemia at Greater Baltimore Medical Center. He was 87 and lived in Roland Park. After serving in World War II as a fighter pilot, Mr. Silber expanded a thriving family business into a 36-store chain, which closed in 1979. The bakery's signature products -- rye bread, multicolored rainbow cakes in seven layers, peach and coffee cakes, pecan sticky buns, butter-crunch cookies and rolls -- appealed to generations of Baltimoreans.
FEATURES
By ROB KASPER | February 26, 1995
I got a taste of Russia recently in Reisterstown. It was in Babushka Deli, a small store filled with American flags and Russian foodstuffs. I found the deli near a bowling alley, Bowl America, in a shopping center on Reisterstown Road just north of Franklin Boulevard.I ate a fistful of salami on a couple of slices of dense rye bread topped with pungent pickles. This was a sandwich made to chew. It was my idea of lunch.Throughout the store were handwritten signs, some in English, some in Russian, touting the whiting, the Russian "ravioly" and the Mad Ludwig, a sandwich made of smooth liverwurst, Swiss cheese, raw onion and pickle.
NEWS
By SUSAN NICHOLSON and SUSAN NICHOLSON,Universal Press Syndicate | August 29, 1999
This week's menusEach day of the week offers a menu aimed at a different aspect of meal planning at a different aspect of meal planning. Ther's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and...
NEWS
By SUSAN NICHOLSON and SUSAN NICHOLSON,Universal Press Syndicate | August 29, 1999
This week's menusEach day of the week offers a menu aimed at a different aspect of meal planning at a different aspect of meal planning. Ther's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and...
FEATURES
By ROB KASPER | May 8, 1996
A GOOD, HOT pastrami sandwich can lift your spirits. The other night, for instance, I felt harried, hungry and hangdog. Then I stopped by Nates & Leons, a deli with an old Baltimore name and a new location, at the corner of Pratt and Howard streets, for some overstuffed sustenance.Soon I was reveling in the delicious trinity of pleasures -- warm meat, spicy mustard and crisp rye bread -- that only a hot #F pastrami sandwich can deliver. With each bite, my hunger abated and my mood improved.
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