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Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
May 30, 2001
Page
9
The Food Network set 9 PM Friday Saturday and Sunday for a three day Iron Chef Weekend featuring food gunslingers Bobby Flay and Masaharu Morimoto. The Sunday final follows last year’s New York battle where Flay lost.
Digest announces a random drawing to win Workman Publishing’s 512 page grilling cookbook 150 recipes. Call Newsline at 472 2211 enter category 2665 and leave your entry. Also notes winner of Civ Italia Bringing Italy Home is Annette Bruntreger of Baldwinsville.
The International Herb Association has named sage the herb of the year 200. Sage, a softly pungent edible herb, pairs with fish game meats and poultry stuffing. It dries well when branches are hung in a cool dark place. leave leaves whole and crush just before use.
Frozen treats priced at $2.49 for two boxes of ten gel pops. Ingredients include water sugar corn syrup citric acid stabilizer red 40 artificial flavors calcium phosphate. Nutrition lists 110 calories per serving with no fat 35 mg sodium 27 g carbs and 24 g sugar. Flavors Slippery Strawberry and Chill Out Cherry feature a slow melting gel like Jell-O without the jiggle. Tasters under 10 reacted skeptically while some kids might like them.
The feature cites Steven Raichlen urging that grilling is the world’s oldest cooking method and a central human experience. It notes grilling’s expansion beyond mains to appetizers and desserts, its regional definitions between direct grilling and true barbecue, plus tips on timing, sauces, wood smoke, and kitchen prep. It mentions chefs Enz Sonnenschmidt and Jamie Purviance as authorities and references Weber’s grilling guides.
A survey of grilling titles and authors. Weber’s Big Book of Grilling by Purviance and Mefise introduces basics then recipes. How To Grill by Raichlen guides cooks of all levels with step by step instruction. Latins Flavors on the Grill showcases Nuevo Latino cuisine by Rodriguez with DiCataldo. Also How To Cook Meat by Schlesinger and Willoughby and Barbecues 101 by Rick Rodgers offer extensive guides and recipes for meat, smoked foods, and outdoor parties.
In Abbeyleix County Laois Ireland Morrisseys Pub stands as a coal fired center of village life blending bar shop and funeral home adjacent. The bartender Wayne Brennan notes its old world fixtures and unchanged feel amid newer chrome pubs nearby. Visitors savor Guinness Beamish Murphy and Kilkenny while the pub remains a hub for news provisions and social life.
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