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Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
May 21, 2003
Page
13
Shrimp marinated in a cilantro lime mix with jalapeno, scallion, and garlic, skewered and grilled. Served with garlic cilantro butter and lime wedges, per Steven Raichlen's BBQ USA recipe. Makes 6 servings.
Recipe direction describes making Hickory House Barbecue Sauce by combining brown sugar barbecue spice pepper salt and pressed garlic with water simmering in a small saucepan for 30 minutes. Yields about one and a half cups.
Bright Sky Press profiles Chuck Wagon cooking with Cauble and Tennert while Harvard Common Press and others present grill guides by Adler Fertig Good Housekeeping and Filipacci. The selections cover authentic outdoor methods, recipes, rubs, sauces, and practical step by step guidance with photos and timing notes.
The piece reviews several new Washington syrahs from Stimson Lane Hammer, Columbia Crest Grand Estate, Chateau Ste. Michelle, and Snoqualmie. It notes ripe fruit, oak vanilla, structure, elegance and value, with Gary Twining, a Hammer Company staffer, cited as reviewer.
San Jose reader writes about EBS Facial Cream claiming it reduces wrinkles and improves skin. She describes the product as five creams in one and notes it is invented by pharmacist Robert Heldfond. Calls to action include a toll free number and website.
Gale Gand and Rick Bayless detail grilling highs and lows from New York to Chicago. They stress precise searing, avoiding premature flipping, and plan Memorial Day feasts with crawfish, pork ribs, lobsters, and grilled pizza. Tramonto adds a potato wedge recipe and winter grilling tales.
The article compiles grill guidance from Steven Raichlen Gale Gand Rick Bayless and Rick Tramonto. It covers three grill zones using different heat levels, using tongs to turn meat, basting with olive oil or butter, resting meats to reabsorb juices, cleaning grills after each season, keeping an extra propane tank, using flavored woods on charcoal, and oiling meat rather than grates.
Readers share varied baked oatmeal styles from Pennsylvania Dutch crunch to Swedish custard like versions. Other letters discuss Mexican white cheese dips without tomatoes and a historic Golden Parmesan Potatoes JoJos adaptation, with readers urged to write for more home cooking notes.
A 3 quart dish bakes oats with sugar fruit nuts cinnamon and salt then adds a milk egg white oil and vanilla mixture. Bake 55 to 60 minutes until set then serve with milk yogurt and fruit. Serves eight with per serving calories 242.
A wedding etiquette column from Dear Abby provides reminders about inviting guests only, omitting uninvited children, and noting reception site charges by headcount. It also covers a 13 year old seeking help for bulimia and references to correcting a grandfather’s story.
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