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Cookware pans, pots & pans, pans: Choose the Best Cookware Pans for You! - Part 2

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Championship week schedule

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KitchenAid Food Truck raises excitement as Senior PGA Championship approaches – WNDU

SOUTH BEND, Ind. (WNDU) – The 2018 KitchenAid Senior PGA Championship is May 22-27th in Benton Harbor, MI.

And to kick things off, the KitchenAid Mobile Food Truck stopped in South Bend on Wednesday to pass out some free cookies and prizes.

It’s all to raise excitement for the KitchenAid Senior PGA Championship.

Throughout the course of the Championship, there will be a host of fun events and activities for people of all ages.

That includes concerts, food trucks, a YMCA Kids Zone, celebrity chefs and much more.

“It’s a great opportunity for us to highlight our entire community,” said Deb O’Connor, Director of Partnerships for KitchenAid. “A lot of people are going to see all the great things that people can do when they come to our community.”

Children and teens 17 and under have free admission to the KitchenAid Senior PGA Championship, as well as members of the military.

To purchase tickets to the Championship, head to SRPGA.com .

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Back for seconds

“I would love to walk into a room seeing everyone with big curly hair, or different hairstyles, funky glasses and mixed prints,” Carla Hall tells me when I ask what it would be like if people attending her cooking demonstration at the KitchenAid Senior PGA Championship copied her distinctive style.

The question came to mind after I clicked on “Get Carla’s Style” on her website. Hall is all in for a room full of Carlas. If it happens, she says, an impromptu party would start immediately.

“By the way, it’s not too late for me to tell you what I’ll be wearing and purchase it for the whole audience, is it?” she says.

In reality, attendees don’t need to style like Carla to have fun. She creates her own party-like atmosphere wherever she goes.

As co-host of ABC’s “The Chew,” Hall also has appeared on Bravo’s “Top Chef” and “Top Chef All Stars,” where she’s been known to let out a “Hootie Hoo.”

Two years ago, she did a cooking demo at the championship to a standing room-only crowd, entering the kitchen area with a few dance steps and choosing kids from the audience to help her cook one of her dishes. She’s excited about being back in the area – her husband is from Kalamazoo and her mother-in-law from Benton Harbor. Plus, she’s added a new skill to her repertoire.


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Carla Hall returns to the KitchenAid Senior PGA Championship on Friday afternoon for another cooking demonstration.


Photo provided / Melissa Holm

“Since I was at the Senior PGA the last time, I was inspired to finally pick up a golf club somewhere other than a kiddy putt putt attraction,” she says. “I played my first nine holes on a very prestigious course – no one else was on the course other than the other neophytes. I won’t talk about my score, but I did it. And I really enjoyed it. I’m looking forward to being back in the KitchenAid kitchen and teaching golf/cooking fans culinary techniques that I sometimes have to rush through on TV.”

One of the recipes she’ll be sharing this year is her Mac Cheese Bundle.

“Think macaroni and cheese in tortellini form, bathed in a rich butter sauce and sprinkled with crunchy cheese and bread crumbs,” she says. “Yep, a hole-in-one.”

With a degree in accounting, the Nashville, Tenn., native segued into culinary arts, studying classic French cooking at the L’Academie de Cuisine in Maryland. But it’s more complicated – and simple – than that. Her food is a blend of her Southern heritage and her culinary training.

Her newest cookbook, “Cooking with Love,” will be out in October, and she says it’s loaded with recipes chronicling her life at her Granny’s table and in home and professional kitchens.

“I feel like the other two cookbooks, the experience of opening and closing my hot chicken restaurant and learning about my ancestral roots through DNA testing have all led to this book,” she says.

She’s happy to hear KitchenAid again will have copies of her cookbooks for her to sign in exchange for donations to charities.

“Ever since I stepped foot into a soup kitchen over 20 years ago while in culinary school, I have been using my culinary skills to help others and to draw attention to issues around food insecurities in our nation and hunger relief,” she says. “When I found myself on a national television show, I made the conscious decision to use that platform to continue to help others and to give back. It warms my heart to know that the purchase of my cookbooks will be doing just that.”

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Louisville eatery’s emphasis on biscuits pays off: review

Biscuit Bar

Food: Three stars

Service: Three stars

Ambience: Two and a half stars

Price: $-$$

Address: 579 East South Boulder Road, Louisville

Contact: 720-890-8025, biscuitbarlouisville.com

Hours: 7-noon Monday-Sunday

Noise level: Low, with a classic county soundtrack playing discreetly in the background, which is probably the absolute best music to eat biscuits and gravy by.

Biscuits, and its culinary partner in crime, gravy, were initially born out of economic necessity, but now enjoy a reputation as soothing Southern-inspired comfort food. American biscuits, which generally do not require yeast for rising, are inexpensive and easy to prepare. The venerable gravy accompaniment requires nothing more than fat, milk and flour, although fancier interpretations may include a relatively luxurious smattering of crumbled sausage. But despite the humble origins of biscuits and gravy, they’re darn hard to beat for a satisfying breakfast, no matter what the size of your wallet is.

One local site that spotlights this comforting specialty is Louisville’s aptly named Biscuit Bar. A spinoff of its next-door neighbor, Mudrock’s Tap and Tavern, this venue showcases its namesake in nearly all of its menu items.

On a recent weekday morning visit, the Biscuit Bar exuded a pleasantly low-key vibe and service to match. Warm dark tones and the physical layout give this restaurant the appearance of a hospitable and down-to-earth bar. It’s the kind of place where you wouldn’t be surprised to see someone quietly tallying up the previous night’s tavern receipts like something out of a Sam Elliot movie.

Getting back to the food, minimalists can enjoy the scratch-made buttermilk biscuit offering with nothing more than a spread of jam or butter. Biscuit breakfast sandwiches, with egg, cheese and a choice of ham, sausage, bacon, or no meat at all, are also on tap, as is a Monte Cristo variation. There’s also a veggie number featuring portobello mushroom, spinach, tomato and Swiss cheese, but meat lovers can also opt for ones showcasing fried chicken or pulled pork, among other choices. Last but not least, there’s a selection of biscuit-based skillet breakfasts that are hearty enough to prepare one for a Bunyanesque day’s work complete with giant blue ox.

Given the straightforward fare, one would expect that the coffee offerings here might be nothing more than your basic food service cup of joe. That would have been fine, but Biscuit Bar takes its game to the next level by cold brewing beans from Oskar Blues’ Hotbox Roasters. This coffee is also available hot, and the cold brew process makes for superior flavor at any temperature. A $4 hot coffee combines hot water and cold brew to make a top notch Americano-style drink, and a $4.25 latte was smoother and more nuanced than what you’d get at a coffee chains.

My two breakfast companions and I were a hungry lot, and we all opted for one of the generously portioned skillets. One of my friends went for an old standby of an $8.99 biscuits and sausage gravy plate with two eggs and home fries. The spuds were nicely crisp and the sunny side up eggs were properly prepared, neither too runny or too hard. The only quibble was that the sausage gravy could have done with less salt, but in every other respect, it outshined most of its peers. More often than not, I’ve noticed that some biscuit gravies have a slightly off, somewhat processed taste, and this eatery’s version did not, making for an appealingly clean homespun flavor.

For $10.49, I enjoyed a course identical to the above biscuits and gravy selection, albeit with the addition of two strips of boneless fried chicken. Featuring lively but not overwhelming seasoning, moist and tender white meat poultry and a proper crisp exterior, this bird was a worthwhile addition for those with more voracious appetites. The biscuit was also top notch through and through. Some biscuits may possess compelling crispness and crumb on the outside, but suffer from a soggy interior. Biscuit Bar’s take possessed desirable exterior qualities as well as a fine center with just the right measure of moisture and lightness.

Last but not least, another friend, who’s actually quite a sober person, opted for the $9.99 Hangover Helper Skillet. This restorative breakfast was something of an everything but the kitchen sink choice, including eggs, bacon, cheese, onions and tomato over breakfast potatoes and a biscuit. What really made this choice stand out was the addition of Mudrock’s green chile, which struck an optimum balance between heat, meatiness and well-rounded flavor.

While there’s a few items that don’t feature this eatery’s namesake product, Biscuit Bar successfully commits to showcasing the humble biscuit in numerous satisfying choices at a fair price. The mellow vibe enhances the overall experience, and it’s definitely a worthwhile destination for the textbook American breakfast enthusiast.

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The 79th KitchenAid Senior PGA Championship LIVE on News/Talk 94.9 WSJM!

 

Some of golf’s biggest stars return to Benton Harbor this Memorial Day weekend as Harbor Shores plays host to the 79th KitchenAid Senior PGA Championship. With a field of the greatest players in the world over the age of 50, competition will be amplified for the most prestigious event in senior golf.

News/Talk 94.9 WSJM will be there, bringing you LIVE coverage of this historical event. Listen to LIVE play by play action, and hear the legends of the game take aim at the Alfred S. Bourne trophy.

We are the only place to hear live coverage on the radio, anywhere! Listen Live online at wsjm.com and on our App, too!

Coverage of the 79th KitchenAid Senior PGA Championship on News/Talk 94.9 WSJM is proudly presented by:

Broadcasts on News/Talk 94.9 WSJM will take place on the following dates/times:

Tuesday 5/22
6-9a – Pat Moody from Media Center

Wednesday 5/23
6-9a – Pat Moody from Media Center

Thursday 5/24
6-9a – Pat Moody from Media Center
1-4p – Play by Play from Media Center

Presented by:

Friday 5/25
1-4p – Play by Play from Media Center

Saturday 5/26
1-5p – Play by Play from Media Center

Sunday 5/27
3-6p – Play by Play from Media Center

Presented by:

 

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White Supremacist Hillbillies Attack Black Family with Baseball Bats and Frying Pan


Phillip Quandt Jr. and Kristen Wright
Photo: New York State Police

New York state troopers arrested two people after a woman and her son reported that a group yelled racial slurs and forced their car off the road before damaging the woman’s car with baseball bats and cookware.

Natia Shim said that she was taking her son, a soon-to-be graduate, to fill out job-application forms when the attack happened. As the mother and son drove in upstate New York, they noticed a green truck trying to force their vehicle off the road. “They tried to run us off the road, saying, ‘You niggers, get the fuck out of our country,’” Shim told WNYT-TV. “And we were, like, distraught because we didn’t know exactly what was going on.”

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The truck eventually rammed Shim’s vehicle onto the shoulder, where, Shim and other witnesses say, three men and two women began attacking her car with sticks bats and, according to one witness, a frying pan.

Probably one of those good frying pans, too. I’m guessing it was either cast iron or one of those copper pots. I want one of those. The ads make them look indestructible, although the commercials don’t say if they can smash a car window while someone is screaming the n-word. They probably wouldn’t put that in the advertisement, but if they did, I bet it would sell out because of Donald Trump supporters alone. OK, maybe I’m getting off-topic.

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As the group yelled racial slurs, screamed (OK, I’ll admit that this part is hard to believe), “We are the white supremacists!” and smashed the car windows, Shim’s son managed to call 911, but the suspects got away. Because the incident happened on a state road, New York state police began investigating the entire May 10 episode and later arrested 51-year-0ld Kristen Wright and 50-year-old Phillip Quandt Jr., both of whom look like they were beaten with skillets.

OK, so now I might believe Shim’s account of Mrs. Hill and Mr. Billy, because the Times-Union reports that Wright and Quandt saw Shim’s son purchase a Slushee in a gas station and thought he looked like someone who had stolen their car radio a few months prior. And that’s what prompted the pair to go all “Dukes of Hazzard” on the Shims.

A car radio.

Jethro and Ellie Mae were charged with one count each of criminal mischief in the second degree, a felony; and reckless endangerment in the second degree and menacing in the second degree, both misdemeanors, according to the state police. Wright was released on $5,000 bail, but Quandt remained in jail on $10,000 bond, according to a police press release.

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Police have not released any information on the frying pan.

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Lloyd Pans Rolls Out New Cookware Set

Lloyd Pans is rolling out a new sauté and fry pan set to the cookware market.

According to the company, the fry pan is metal utensil recommended and has curved side walls for easy access to turning food. Both of the products have a cool grip handle and are oven safe. They are made from hard anodized aluminum.

The set, which has a suggested retail price of $167.98, combines the company’s 10-inch sauté with glass lid and 12-inch fry pan into one bundle.

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