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Cider

FOOD
June 27, 1991 | DALE CURRY, Curry is the food editor of the New Orleans Times-Picayune
Paul Prudhomme is happy. "I'm mobile. I work 18 hours a day. I wake up every morning feeling wonderful," he says. But about two years ago, at 485 pounds, he was not so happy. "I got to an uncomfortable weight and I had to do something," he says. First, he tried powdered diet products and even got creative with them, inventing new recipes. "I got sick of it and decided it was time to get serious," he says. "With my ability to cook, I changed to food."
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FOOD
October 22, 2008
  Total time: 40 minutes Servings: 8 to 10 Note: Adapted from "Cider Hard and Sweet: History, Traditions & Making Your Own" by Ben Watson. 1/2 gallon apple cider 4 to 6 (3-inch) cinnamon sticks 6 cardamom pods, crushed 1 whole nutmeg, cracked open 10 to 12 whole cloves 6 allspice berries (optional) 4 to 6 star anise pods (optional) Zest of 1/2 lemon or 1/2 orange, thinly cut into lengthwise strips Orange slices for garnish 1 1/2 cups rum or brandy (optional)
FOOD
November 24, 2011
Total time: 15 minutes, plus overnight soaking time for the mustard Servings: This makes about 1 2/3 cups mustard About ¼ cup plus 3 tablespoons (2½ ounces) brown mustard seeds Scant ¼ cup (1¼ ounces) black mustard seeds About ¼ cup plus 2 tablespoons (1¼ ounces) mustard powder 1/2 cup cider vinegar 3/4 cup flat hard apple cider 1 1/2 teaspoons kosher salt 2 1/2 tablespoons sugar 1 Granny Smith or similar tart apple, peeled, cored and finely chopped 1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the cider vinegar and hard cider.
FOOD
September 3, 1997 | CHARLES PERRY, TIMES STAFF WRITER
I first had hard cider in a north Dublin pub. No sooner had I dipped my beak into it and noticed how little it resembled sweet cider--it was more like an off-dry, apple-scented wine--than I heard the fateful words "Tell my man he's wrong here, will you?" from a complete stranger two stools away, and I was drawn into the brilliant cascade of words that is Irish bar chat. So maybe I don't remember much about the rest of that evening, but I'd discovered hard cider.
FOOD
December 21, 2005 | Charles Perry, Times Staff Writer
ROWS of gnarled Pinot Noir vines slumber under a gray winter sky beside acres of apple trees. The vines belong to Bethel Heights Vineyard, one of the top Pinot producers in Oregon's Willamette Valley. The apple orchard -- owned by Mimi Casteel (whose parents own Bethel Heights) and her husband, Nick Gunn -- produces hard cider. It's quite unusual for apple trees and grapevines to grow side by side.
FOOD
August 25, 1999 | CHARLES PERRY
In on-sale liquor retailing news, Ace Cider has opened the first cidery (cider bar) in the U.S. The Ace in the Hole is located at the Ace cider mill near Sebastopol--in Sonoma County, better known as wine country. In addition to the usual apple and pear hard ciders, it will serve specialty ciders including a mango cider and the traditional Devonshire unfiltered cider called scrumpy. Cider drinkers are evidently not late groovers, because this is a bar that opens at 10:30 a.m.
BUSINESS
October 30, 1990 | MARTHA GROVES, TIMES STAFF WRITER
When American League club presidents voted to nix champagne for post-season clubhouse celebrations, the pennant-winning Oakland A's needed a palatable substitute. They didn't have to look far. It was Martinelli's Gold Medal Sparkling Cider to the rescue. Made since the 1920s in Watsonville, about 120 miles south of Oakland, the bubbly pure apple juice in the green champagne bottle has found its way onto many a Thanksgiving, Christmas and Easter dinner table.
ENTERTAINMENT
May 30, 1999 | DON SHIRLEY, Don Shirley is The Times' theater writer
Angelenos who ignore local theater and then brag about all the shows they've seen in New York should pay attention: If you passed up the "The Cider House Rules" marathon when the show's two parts played the Mark Taper Forum on a rotating schedule last summer, chances are you won't be able to see the whole production in New York after all.
FOOD
October 5, 1995 | DAN BERGER
On a cold day in London, businessmen who don't rush home for dinner often pop into a local pub and sip a hard cider before hopping on the tube. Ciders are a fast-growing segment of the drinks market in England, accounting for about 10% of all alcoholic beverages sold in pubs. And now, almost overnight, cider is taking off in the United States--largely without fanfare. Indeed, the word "cider" itself isn't well understood; many people believe that it refers to apple juice.
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