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

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Warwick Hills could host PGA event again

GRAND BLANC, MI (WTVB) – After nearly a decade without a PGA event, Warwick Hills Golf and Country Club appears to be about to host one again. A press conference is planned for tomorrow, and the “Detroit News” reports it will be to announce a PGA Tour Champions event at the course in Grand Blanc.

Warwick Hills hosted the Buick Open on the PGA Tour from 1958 to 2009. The Tour Champions, for golfers 50 and over, holds the KitchenAid Senior PGA Championship every other year in Benton Harbor at Harbor Shores.

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Warwick Hills looks to host PGA Tour Champions event, per report

Warwick Hills Golf Country Club served as the long-time home of the PGA Tour’s Buick Open until 2009.

Men’s major professional golf appears to be making a return to the golf club in Grand Blanc, per a report by Tony Paul of the Detroit News.

The PGA Tour Champions circuit, which consists of pro golfers ages 50 and older, will be making a tour stop to Warwick Hills, Paul reported, attributing the information to a source with direct knowledge of the PGA Tour’s plans.

A press conference at Warwick Hills is scheduled for Tuesday, although Warwick Hills general manager John Carlson would not elaborate on the purpose of it, per the report.

It is unclear when exactly the Tour Champions event would be played at Warwick Hills.

The PGA Tour made an annual Buick Open stop in Michigan from 1958 to 2009, featuring some of the top names in golf, including Tiger Woods. But the tournament lost its presenting sponsor, signaling the end of that event.

Harbor Shores in Benton Harbor has hosted the Kitchenaid Senior PGA Championship in 2012, 2014 and 2016, and it is scheduled to do so again in 2018, 2020, 2022 and 2024.

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This year, traditional deep hues for fall go even bolder

 

 

 

 

Deeper, richer hues are often part of decor’s autumnal palette, but this year they’re bigger and bolder than usual.

 

“Color is a powerful communicator,” says Pottery Barn spokeswoman Monica Bhargava. “It can be a key point of inspiration that defines the mood and feel of a home.”

 

PPG’s color marketing manager Dee Schlotter sees a trend toward interiors “that embrace nocturnal shades” in homes, hotels and stores.

 

Deep hues are often incorporated through matte yet soft materials, she says.

 

 

 

IN THE MOOD

 

“I love dusky blues, plums, gray of all types, and surfaces that have a mysterious effect,” says Jamie Drake of New York-based Drake Anderson Interiors.

 

For the guest bedroom of one project, Drake/Anderson had Jonathan Kutzin of America Painting in Cresskill, New Jersey, create a strie effect — creating the look of fabric with paint — with an iridescent blue top coat, evoking a moody retreat.

 

In another apartment, in Midtown Manhattan, Drake says his company used deep plum tones to anchor the high-altitude rooms, while another project employed dark navy walls in a cozy library. “Using a color this dark in a small space is a favorite tool to make the edges of a room ‘disappear’ and create a mysterious illusion of more space,” he says. (drakeanderson.com )

 

Some deep, dark colors evoke privacy, quietude and a feeling of being wrapped in warmth, designers say.

 

But brighter, saturated hues can be uplifting and electric; Sherwin-Williams’ two new collections are Affinity, inspired by craft and tribalism, and Connectivity, inspired by technology. (sherwin-williams.com )

 

 

EMERALD CITY

 

Of the trending deepened hues, emerald green is especially dominant, Schlotter says. To her, “It represents luxury and emulates lush foliage.”

 

“Color palettes that range from darker shades such as black and navy, to gold and coral, complement the depth of emerald green,” she continues, “while pale neutrals such as white and light gray give it a crisp and trendy edge. A courageous color, emerald green also works well with a number of materials and textures.”

 

Emerald is showing up in upholstery. Furniture company Sauder has a little tub chair in the hue. CB2’s 50s-inspired Avec sofa comes in plush emerald velvet. (sauder.com; cb2.com )

 

 

 

COLOR IN THE KITCHEN

 

Italian company Bertazzoni, known for its high-end ranges in rich shades such as burgundy, orange, yellow and red, just introduced a new hue called Azzurro. Blending cerulean, turquoise, sapphire and cyan, it’s a positive, energetic color. (us.bertazzoni.com )

 

Both Frigidaire and Kitchenaid have suites of appliances in black stainless steel.

 

And look for counter tops and cabinetry in deeper tones, too. Cambria Quartz’s Bala Blue stone is the color of deep water. In a contemporary kitchen with sleek white cabinetry, Cardigan Red’s vibrant warmth would be a terrific foil. (cambriausa.com )

 

 

 

WALLS AND FLOORS

 

Intrepid decorators will love another aspect of this trend: dark walls.

 

At Kip’s Bay Show House a couple of months ago in Manhattan, Susan Ferrier dressed a bedroom in deep forest green. Organic objets d’art accents made it feel like a luxe nature retreat. (mcalpinehouse.com )

 

Kevin Lichten and Joan Craig cloaked a downstairs bar in charcoal silk, trimmed with bronze, creating an intimate, sexy space.

 

 

 

LOOKING AHEAD

 

If you’re interested in dabbling in any of these colors, don’t worry about the trend being short-lived. PPG, Olympic Paints and Glidden announced their 2018 Color of the Year choices: Black Flame, Black Magic and Deep Onyx.

 

And Schlotter reports that PPG’s color story for 2018 will be replete with deep, rich colors such as smoky greens, luxurious purples, and charred gray-blacks.

 

They’ve given the palette an intriguing name: “Brave”.

 

“These colors,” says Schlotter, “reflect consumers’ growing yearning for protection, strength and stability; to feel safe during uncertain times.”

 

 

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DAVE LOBECK: Doctor up your grilled burgers

Many times when folks grill burgers, it can be downright boring.

The same ole’ thing. Throw a patty over the coals or the flame, press it, flip it, press it again and flip it an additional time or two.

Today let’s open our creative mind and talk about how to make a burger that will rival any burger you can buy at a nice restaurant. For me, it’s about properly grilling the burger, making sure to not overcook it, and the cool things you put on it.

For this episode of BBQ My Way, we used a cast iron skillet. Don’t have one you say? Well please get one, preferably an older one that you might pick up at an antique shop, an auction or a flea market. The older ones (pre-1960) are so much better that the more current versions. Why? Because the cooking surface is as smooth as glass. You will probably need to clean it up and go through the process of seasoning it again, but if you find the right one and take good care of it, teflon skillets will be in your rearview mirror.

Griswold and Wagner are great collectible brands. Just do some research and homework online so you know you are buying the real thing and not a reproduction. We could write an entire book on cast iron cookware. In fact, many have.

Story continues below video

I like to use “80-20” ground beef, which simply means the beef has approximately 20 percent fat. Much leaner and the burger will become dry. Form a ball about the size of a baseball, or just slightly larger. Don’t pack it tightly. This will result in a one-third pound burger. Flatten it out and make sure the center of the burger is thinner than the perimeter. Why? Because as the burger cooks, it pulls inwards. This insures that the burger is the same thickness from end to end when it’s cooked. Liberally sprinkle both sides of the burger with kosher salt, coarsely ground black pepper and granulated garlic.

In your cast iron skillet, place sliced mushrooms, sliced vidalia onions, a couple tablespoons of olive oil and a couple dabs of butter. Season with salt and pepper. Place the skillet over the hot coals and saute’ away until the onions are slightly caramelized (a light golden color) and the mushrooms are browned.

At the same time, place your burgers over the coals around the cast iron skillet. After a few minutes you will see fluids develop on the top of the burger. Flip and be ready for some flaming. Don’t, please, I beg of thee, ​don’t​ push down on the burgers. All you are doing is making the burger dry. I cook my burgers to medium. This is usually four to five minutes on the first side and three to four minutes on the second side.

Once the burgers are cooked, move them to the side to where they are not directly over coals. Pile on the onions and mushrooms and layer a slice of your favorite cheese over the burger. Place the lid on and let the cheese melt for one minute or so. Take them off, place on a bun and enjoy!

Dave Lobeck is an Edward Jones financial adviser in Jeffersonville by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at davelobeck@gmail.com. You can also visit their YouTube channel at ​www.YouTube.com/BBQMyWay​.

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McCarron surges, Sutherland equal to the task entering Sunday

ENDICOTT, N.Y. –

Scott McCarron and Kevin Sutherland share the lead at 12-under par heading into Sunday’s final round of the 2017 Dick’s Sporting Goods Open, two shots ahead of the pack.

Earlier in the week McCarron said that he needed to finish every tournament from here on out to catch Bernhard Langer in the Charles Schwab Cup Standings.  Entering Saturday at 1-under, six shots off the lead, it seemed unlikely that would happen.  But, someone forgot to tell him that.  McCarron surged ahead early finishing at -11 for the day and -12 overall.  His 61 stroke round is a Champions Tour career best and ties his career best on the PGA Tour.  Approaching 18, if he had holed out from the rough he would have reached the magic mark of 59, although a birdie instead of bogey on 13 would have done that too.  

McCarron eagled 5 and 12, the second time this season he has done that.  He leads the Champions Tour with 14 eagles this year, after finishing second with 15 a year ago.  

Sutherland entered the day as the co-leader at -7 but dropped a stroke right off the bat on the first hole after a five foot chip from the rough to the fringe.  But he rebounded one hole later with a birdie, adding five others throughout the round.  Saturday’s round is his 19th straight round of golf under par.  This is the fourth time in his career he shares the lead entering Sunday, and the fourth time this year he has played in Sunday’s final group, but has yet to convert any of those to Champions Tour wins.

In Dick’s Sporting Goods Open history, four second round leaders have turned that into Sunday wins: R.W. Eaks (2007), Eduardo Romero (2008), Bart Bryant (2013), and Paul Goydos (2016).

Horseheads native and En-Joie fan favorite Joey Sindelar hasn’t won a tournament in Endicott since the 1987 BC Open, with a win in 1985.  Sindelar entered the day two shots off the lead at -5 and equaled that again Saturday to finish at 10-under, still two shots off the lead.  Saturday’s round was bogey free for Sindelar with three birdies in his first four holes and a chip in eagle from the rough on 12.  Sindelar’s best finish this year was a T11 at the KitchenAid Senior PGA Championship, and said his game has so far been stuck in neutral.  If he can take home the trophy on Sunday he’d be the 17th player to win a PGA Tour event and Champions Tour event at the same venue, and the first player to win both a BC Open and a Dick’s Open.

Corey Pavin carded five birdies en route to a 4-under 68 and 10-under for the tournament, tied for third.  Pavin has finished tied for 3rd in the 2015 DSGO and again tied for 2nd in 2013.  

Jerry Smith matched his first round 5-under with a second round 5-under thanks to birdie-eagle-birdie on holes 11-13.  He’s tied for third at 10-under.  

Charles Schwab Cup leader Bernhard Langer, 2014 DSGO Champ, shot a second-round 66 and is tied for 6th at 9-under.

Defending champ Paul Goydos, burdened by a water logged double bogey on 10 shot a 76 on Saturday and is 1-under tied for 61st.

In total, 22 players are withing seven strokes of the leaders entering play on Sunday.

The full leaderboard for the 2017 Dick’s Sporting Goods Open can be found here.

Sunday’s pairings and tee times can be found here.

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Breakfast on a skillet – Mumbai Mirror

By Anu Prabhakar

Breakfasts prepared on skillets are your best bet for busy mornings when you crave something exciting and delicious.

Busy mornings often mean dashing out of your front door with an empty stomach growling in protest. Or gulping down a boring bowl of milk and cereal. But that needn’t always be the case.

We meet Chef Moshe Shek at his Colaba residence where he rustles up shakshouka, a classic, Middle Eastern breakfast and brunch dish. “I make this very often. It’s a very simple dish and takes less than 10 minutes to make,” explains Shek, whose other favourite breakfast item is the English muffin. “I bake these partly in the skillet and partly in the oven and have them with jam,” he adds.

Shek deftly makes small depressions in a bed of blanched tomatoes, red peppers, garlic and olive oil. He then pours eggs into the holes and voila, it’s a perfect fit. Once it’s off the stove, we dig into the shakshouka with a slice of homemade multigrain bread. The flavours of the sweet and spicy carrot murabba, zatar and black pepper explode in the mouth. That is the beauty of science, we are told. The skillet, unlike a non stick pan, maintains a high temperature for a long time, thus cooking the whole dish consistently. As it also takes longer to cool down, food stays warm too.

At The Bar Stock Exchange in Lower Parel, executive chef Kshama Prabhu prepares skillet roasted herbed sausage, sweet potato and cheese crepes with roast garlic sabayon. A black sesame crepe is stuffed with chicken sausages, thyme, cheese and slices of sweet potato. She tops it with an intoxicating mix of egg yolks, roasted garlic, apple juice, white wine and salt.

Thanks to his East Indian heritage, Chef Aloysius Dsilva aka Chef Aloo, grew up on skillet fried cutlets, chops and potato chips. Dsilva rates eggs, hash browns, stir fry chicken, bacon and sausages served on skillets as his favourite breakfasts.

Chef Rakhee Vaswani, founder of Palate Culinary Studio and Palate Culinary Academy, calls breakfast skillets a “one pot meal” and often prepares a Chocolate Nutrition Bowl at home to ensure that her husband and son get their doses of nuts, seeds and fruits. Calling the skillet a “one pan wonder”, Glyston Gracias, Chef Manager at Smoke House Deli says that he loves eating out of a skillet as he’s always in a rush. “When you eat out of a skillet, the flavours aren’t lost by transferring the dish to another plate. Besides, it spares you the trouble of washing too many dishes,” he laughs.

Pan-Tastic

CHOCOLATE NUTRITION BOWL

Ingredients

• Oats ………………………………………… 1 cup
• Chia seeds ..1 tbsp (soaked in soya milk)
• Chocolate (melted) ………………….. 1 tbsp
• Honey………………………………………..1 tsp
• Chocolate chips …………………..a handful
• Mixed nuts and mixed fruits (blueberries, apple, strawberry, banana, kiwi)

Method

1 In a medium-sized skillet, over medium-high flame, add oats, chia seeds and honey. Bring to a boil. Reduce heat and simmer until oats are cooked for approximately five minutes. Top with fresh fruit, dry fruits, chocolate chips and seeds, and drizzle with melted chocolate

Contributed by: Chef Rakhee Vaswani

—————————————————————————————

MEXICAN STYLE STIR FRY TUNA

Ingredients

For the omelette

• Eggs …………………………………………3
• Red onions (sliced, grilled and caramelised on a skillet)……..18 g
• Whole garlic (roasted and mashed) ………………………… 20 g
• Salt ………………………………………..2 g
• Pepper…………………………………..2 g

For the stir fry

• Red/yellow/green bell peppers…………………..100 g
• Mushrooms, halved……….100 g
• Chipotle chilli or jalapenos……………………..4 to 5 g
• Cooked kidney beans or rajma…………………..100 g
• Tuna ………………………..100 g

Method

1 To make the omelette, mix all the ingredients and fry it on the skillet. Flip the omelette until cooked well. Keep aside
2 For the stir fry, toss all the ingredients together. Pour 5 ml balsamic vinegar. Add salt and pepper. Assemble all elements as seen in picture

Contributed by: Chef Aloysius Dsilva

—————————————————————————————

SHAKSHOUKA

Ingredients

• Tomatoes…………………………… 300 g
• Large cloves of garlic……………….3
• Tomato paste………………………2 tsp
• Cumin powder …………………. ½ tsp
• Smoked paprika………………. ½ tsp
• Harrissa (I used a spicy carrot murraba)…………………. 1 tsp
• Salt and cracked pepper
• Red capsicum, charred and peeled …………………………. 1 medium
• Eggs……………………………………………4
• Sprigs of flat parsley Zaatar ………………………………. ½ tsp

Method

1 Blanch the tomatoes and chop the skin. Reserve all the tomato liquor
2 Heat 2 tbsp oil. Sauté the chopped garlic for a minute
3 Add the blanched tomato, peeled red peppers which have been roughly chopped, spices, tomato paste, carrot murraba and seasonings. Cook gently for about 10 minutes
4 Break the four eggs and keep them separately in small bowls
5 Make a slight depression in the sauce and gently place the eggs in that basin. Do this for all the eggs
6 Season the eggs with salt and cracked pepper
7 Cover and cook for about 3 minutes until the eggs are just about set
8 Sprinkle over some zaatar, parsley leaves and the remaining one tablespoon of olive oil
9 Serve hot in the skillet, accompanied with fresh bread

Contributed by: Chef Moshe Shek

—————————————————————————————

MILLET UPMA WITH GRILLED VEGETABLES AND GREENS

Ingredients

• Millet ……………………………… 100 g
• Olive oil ……………………….1½ tbsp
• Mustard seeds………………….½ tsp
• Few curry leaves
• Chopped onion…………….1½ tbsp
• Chopped garlic………………….1 tsp
• Bell pepper ………………60gms, cut into dices
• zUcchini…..60gms, cut into dices
• Basil leaves…………………………. 2 g
• Micro greens ………………………10 g
• Cherry tomatoes………………….10 g
• Lemon juice ……………………. 1 tbsp
• Raisins (soaked)………………….10 g
• Salt ……………………………….to taste

Method

1 Boil millet in water till fluffy. Keep aside
2 Heat olive oil in a skillet, temper mustard seeds and curry leaves. Add chopped onion and garlic; sauté for a few minutes
3 Add cut vegetables and cook until soft. Add the cooked millet and stir well
4 Add basil leaves, lemon juice and soaked raisins — adjust seasonings. Garnish with micro greens and cherry tomatoes
5 Serve on a cast iron skillet

Contributed by: Chef Glyston Gracias

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BBQ MY WAY: Doctoring up your grilled burgers | News …

Many times when folks grill burgers, it can be downright boring. The same ole’ thing. Throw a patty over the coals or the flame, press it, flip it, press it again and flip it an additional time or two. Today, let’s open our creative mind and talk about how to make a burger that will rival any burger you can buy at a nice restaurant.  For me, it’s about properly grilling the burger, making sure to not overcook it, and the cool things you put on it.  

For this episode of BBQ My Way, we used a cast iron skillet. Don’t have one you say? Well please get one, preferably an older one that you might pick up at an antique shop, an auction or a flea market. The older ones (pre-1960) are so much better that the more current versions. Why? Because the cooking surface is as smooth as glass.  You will probably need to clean it up and go through the process of seasoning it again, but if you find the right one and take good care of it, teflon skillets will be in your rearview mirror. 

Griswold and Wagner are great collectible brands. Just do some research and homework online so you know you are buying the real thing and not a reproduction. We could write an entire book on cast iron cookware. In fact, many have. 

I like to use “80-20” ground beef, which means simply means the beef has approximately 20 percent fat. Much leaner and the burger will become dry. 

Form a ball about the size of a baseball, or just slightly larger. Don’t pack it tightly. This will result in a 1/3 pound burger. Flatten it out and make sure the center of the burger is thinner that the perimeter. Why? Because as the burger cooks, it pulls inwards. This insures that the burger is the same thickness from end to end when it’s cooked. Liberally sprinkle both sides of the burger with kosher salt, coarsely ground black pepper and granulated garlic.  

In your cast iron skillet, place sliced mushrooms, sliced vidalia onions, a couple tablespoons of olive oil and a couple dabs of butter. Season with salt and pepper. Place the skillet over the hot coals and saute’ away until the onions are slightly caramelized (a light golden color) and the mushrooms are browned. At the same time, place your burgers over the coals around the cast iron skillet. 

After a few minutes you will see fluids develop on the top of the burger. Flip and be ready for some flaming. Don’t, please, I beg of thee, ​don’t​ push down on the burgers. All you are doing is making the burger dry. I cook my burgers to medium. This is usually four to five minutes on the first side and three to four minutes on the second side. 

Once the burgers are cooked, move them to the side to where they are not directly over coals. Pile on the onions and mushrooms and layer a slice of your favorite cheese over the burger. Place the lid on and let the cheese melt for one minute or so. Take them off, place on a bun and enjoy!  

 

Dave Lobeck is an Edward Jones Financial Advisor in Jeffersonville, Ind., by day and a BBQ enthusiast on nights and weekends. Liz is his wife. You can contact Dave with your BBQ, cooking or grilling questions at davelobeck@gmail.com. You can also visit their YouTube channel at ​www.YouTube.com/BBQMyWay​. 

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