Dish & Sling Sue 'Pirate' IPTV Operation For Circumventing Widevine DRM - TorrentFreak

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With more ways to stream online video than ever before, protecting video continues to be a key issue for copyright holders.

This is often achieved through Digital Rights Management, better known as DRM; an anti-piracy tool that dictates when and where digital content can be accessed.

Widevine DRM is one of the leading players in the field. The Google-owned technology is used by many of the largest streaming services including Amazon, Netflix, Disney+ and others. As such, keeping it secure is vital.

Unfortunately for rightsholders, most protection measures have their weak spots. Widevine DRM comes in different security levels and pirates have repeatedly shown that the lower specifications are not exactly watertight.

Lawsuit Against ‘DRM-Bypassing IPTV Pirates’

As a result of these and other weaknesses, pirate IPTV services are booming. This is a thorn in the side of Sling TV and parent company Dish Network, which sued one of these operations in a U.S. court this week.

The complaint, filed at the federal court in Atlanta, targets “Channel Wala”, “Doordarshan,” and several related individuals and companies, all from Georgia. They stand accused of selling set-top boxes (STBs) through their websites and Amazon stores.

One of the stores

While the hardware itself is not illegal, the sellers also promoted free trials and paid subscriptions through stickers on these streaming boxes. These were more problematic, according to the undercover agents who purchased them.

“An investigator purchased a STB from Defendants through Channelwala.com. Upon receipt of the STB, the investigator messaged Defendants at the WhatsApp number on the sticker on the box and requested a free trial of the Services.”

The Whatsapp conversation below shows that the investigator did get the promised free trial. This allowed them to access Dish and Sling channels, as well as those of many other media companies. According to the complainants, this is all done without permission from rightsholders.

Undercover WhatsApp (large)

Stickers and Flyers

In addition to the free trial, the investigator also discovered boxes with other stickers through Channelwala.com and the “MAG Box store” on Amazon. These versions directed buyers to visit Tvplususa.com, where they could get setup instructions and a streaming subscription for $6.99 per month.

All of these offers are unauthorized, Dish and Sling say. Besides the sticker promos, the plaintiffs also ran into several advertisements on Facebook and even flyers in physical stores throughout Atlanta.

“Defendants market the Services by distributing flyers and business cards in Indian grocery, liquor, and retail stores, gas stations, and other locations in the Atlanta metropolitan area,” the complaint reads.

Flyers

As shown above, these flyers advertised the IPTV streaming service as an “Authorized Retailer” for Dish and Sling, which people could “WATCH FOR $7/mo.” This amounts to false advertising and misuse of the Dish and Sling trademarks, the complaint notes.

Circumventing Widevine DRM

Thus far, the allegations are pretty straightforward. The people and companies involved, including Channel Wala LLC and Parshva Distributor LLC, sold set-top boxes that were linked to pirate IPTV services. However, it doesn’t stop there.

The complaint adds several DMCA violations, accusing the defendants of circumventing Widevine DRM. This is not the first time that Dish and Sling have brought DRM-related claims before a court, but here they are rather specific about what happened.

“The Widevine DRM […] is circumvented using a specially developed computer program that emulates the behavior of a reverse engineered hardware device,” the complaint explains.

“The computer program tricks Sling’s Widevine DRM server to grant access and provide a channel decryption key by making the server believe the request originated from a legitimate Widevine supported device that would keep the channel decryption key secured.”

The reverse-engineered hardware doesn’t keep Sling’s programming secure, of course, as it can easily be copied now.

“The unencrypted Channel can be uploaded to a server outside of the Sling platform and retransmitted to any number of users that can receive the Channel without purchasing a legitimate subscription from Plaintiffs,” the complaint notes.

Cease and Desist

The DRM circumvention technique is described in detail but it’s not immediately clear if the defendants had a hand in coding it. They are accused of using it, however, to pass on a variety of protected channels, also from many other rightsholders who use Widevine.

Last summer, Dish reportedly warned the defendant about their presumed illegal activities. The company sent a cease and desist notice in June, asking them to stop, but without result.

According to the complaint, some sites were taken down but the IPTV operation kept working with resellers. Defendant Abhishek Shah allegedly runs a $20+ million business, while encouraging resellers to ignore the legal threat and keep going.

“Abhishek Shah forwarded an image of Plaintiffs’ cease and desist letter to numerous resellers that purchase the STBs and Services from Defendants stating he has made more than $20 million, ‘continue business as usual,’ ‘DISH can’t stop us,’ ‘I am putting down my website but it does not impact you in any way,..,” the complaint reads.

Injunction and Damages

Through the lawsuit, Dish and Sling hope to recoup damages, which could easily run into many millions of dollars. Besides the DMCA violations, where every subscription sold is seen as an individual offense, the rightsholders also request damages for trademark infringement.

Finally, they seek a permanent injunction to shut down the IPTV operation and have all infringing products destroyed.

At the time of writing, the Channelwala.com, Thegreatiptvsub.com, and Tvplususa.com websites are all offline. However, the resellers may still be in business, as the defendants instructed.

—

A copy of the complaint Dish and Sling filed at the federal count in Atlanta, Georgia, is available here (pdf)

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Dine and Dish: Country Hub Cafe in Riverdale - KFSN-TV

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RIVERDALE, Calif. (KFSN) -- Along Highway 41 and Excelsior Avenue in Fresno County, diners are happy to have come across the Country Hub Cafe in Riverdale.

Sometimes, they're headed to or coming from the coast.

"I've had people from Australia, Ohio, United Kingdom. It's pretty darn cool, you know?" said owner Ryan Gates.

Locals love the grilled burgers and BBQ.

The bacon burger starts with a half-pound patty, mild cheddar cheese and applewood-smoked bacon.

"To me, they're an art piece because if you can love it with your eyes, then you're gonna love it when you eat it," Gates explained.

They also go for the cowboy burger, which has three onion rings and homemade BBQ sauce.

The double cowboy burger is for the extra hungry.

"Then we have our buffalo rooster ribs."

"Rooster" is David Ross, who handles the tri-tip and ribs and offers a grilling tip.

"People doing what I call backyard BBQ, they keep lifting the thing up to check the meat. I put 'em on, I don't touch them for two hours," said Rooster.

Locals also swear by the Swicyaki sauce, made by a friend of Gates.

"It's like a teriyaki sauce with a little kick to it with some spices in and herbs," said Gates.

The swicyaki sauce is drizzled over chicken sandwiches, burgers and ribs.

Here's something with a little more heat for those of you up for a challenge.

"That's our nacho cheese, Hot Cheetos bacon cheeseburger," Gates said.

The location, which includes a bar, has long been known as a community hub.

Ranchers carved their cattle brands out front.

"This place has been here since about 1961," said Gates.

"This is the people's place. I'm here for them."

Gates' hope is that more people will take that short drive to taste what they didn't know what they've been missing.

"My food speaks for itself once they're trying it. Then they go tell people about me, and the word of mouth is traveling," said Gates.

Visit the Dine and Dish interactive map to find this location and all previously featured restaurants!

For news updates, follow Dale Yurong on Facebook and Twitter.

Copyright © 2024 KFSN-TV. All Rights Reserved.

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Who invented butter chicken? Indian judge to rule on dispute over the dish - NBC News

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NEW DELHI — Butter chicken — one of India’s best-known dishes globally — is delicious and apparently also contentious, with two Indian restaurant chains doing battle in court over claims to its origins.

The lawsuit — which has become a hot topic in India — was brought by the family behind Moti Mahal, a famed Delhi restaurant brand that has counted the late U.S. President Richard Nixon and India’s first prime minister, Jawaharlal Nehru, among its guests.

It claims restaurant founder, Kundan Lal Gujral, created the curry in the 1930s when the restaurant first opened in Peshawar before it moved to Delhi. In a 2,752-page court filing it has sued rival chain Daryaganj, accusing it of falsely claiming to have invented the dish as well as dal makhani, a popular lentil dish that is also laden with butter and cream.

The Gujral family is seeking $240,000 in damages, also alleging that Daryaganj has copied the layout of Moti Mahal’s website and “the look and feel” of its restaurants.

“You cannot take away somebody’s legacy. ... The dish was invented when our grandfather was in Pakistan,” said Monish Gujral, managing director at Moti Mahal.

Daryaganj — which was established relatively recently in 2019 — counters that its late family member, Kundan Lal Jaggi, had partnered with Gujral to open the Delhi restaurant in 1947, and the dish was invented there. That gives it the right to also lay claim to the creation of the dish, it argues.

Daryaganj shared with Reuters a faded, hand-written partnership document registered in 1949 to back its argument.

The dispute has captured the nation’s attention with Indian TV broadcasters running segments on the history of the dish and debate raging on social media.

“It’s an offbeat, unique case. You really don’t know who created the first dish of butter chicken. The court will be hard pressed and will need to rely on circumstantial evidence,” said Ameet Datta, an intellectual property lawyer at India’s Saikrishna & Associates.

Testimonies of people who can link the brand to the dish they consumed decades ago could be critical proof, Datta added.

Made with tandoor-cooked chicken pieces mixed in a tomato gravy with dollops of cream and butter, the dish was ranked 43rd in a list of the world’s “best dishes” by TasteAtlas as rated by nearly 400,000 users. It was the second-ranked Indian food after butter garlic naan bread. The two are often paired together.

The case was first heard by the Delhi High Court last week and the next hearing is scheduled for May.

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Best Chinese restaurants in Houston: essential regional dishes - Houston Chronicle

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Why Joe Bradley Is "Kind of Pressing the Brakes" on His Relationship with Danielle Olivera - Bravo

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Joe Bradley and Danielle Olivera have been open about how they formed a strong connection at BravoCon 2023, but the Republic Garden & Lounge VIP Manager is seemingly hesitant to put a label on their romance at the moment. 

How to Watch

Watch Summer House on Bravo Thursday, February 22 at 9/8c and next day on Peacock. Catch up on the Bravo app.

After the Las Vegas event wrapped in early November 2023, Danielle appeared on Watch What Happens Live with Andy Cohen, which is where she confirmed that she "had some fun" with the Southern Hospitality cast member. Joe also noted during the episode that it was the "best weekend of [his] life."

In the months that have followed, Joe and Danielle have continued to spend time with one another. The Summer House-mate flew down to Charleston several times to see Joe, and he came up to New York City as well.

During his latest trip to the Big Apple in January 2024, Joe spoke to Us Weekly about his current status with Danielle, and why he's worried that the two "moved a little too fast."

Are Danielle Olivera and Joe Bradley together?

Though Joe was staying with Danielle in her Brooklyn apartment when he paid a visit to the Empire State to appear on WWHL, he's hoping to slow their romance down a bit.

“I was kind of telling my friends and my mom earlier, I adore Danielle and I’ve never hit it off with someone so fast to the point where she’s been to Charleston twice,” Joe said to Us Weekly. “This is my third time up here [in New York City] and even if I wasn’t here for Watch What Happens [With Andy Cohen], I would’ve come up to visit her this week. But, I think we moved a little too fast."

Joe noted that neither party is seeing anyone else at the moment, but that he's waiting to put an official boyfriend-girlfriend label on their relationship. 

“That’s what I think we’re figuring out right now. So we’re still a little confused, but the one thing we’re not confused about is that we have feelings for each other," he continued, adding that he admires Danielle's work ethic, and their ability to have fun together during their downtime. 

He said that, as a result, he's “kind of pressing the brakes a little bit" at the moment. 

“I just want to make sure we’re in the right place before I’m officially, like, ‘I’m your boyfriend, you’re my girlfriend.’ I don’t want to get hurt," he shared. “But more importantly, I don’t want to see her get hurt, and I just want to be in the best place possible before we make a hard launch."

Danielle Olivera's Response to Joe Bradley's Comments

Danielle has yet to officially react to Joe's comments about "pressing the brakes" on their romance, but prior to his interview being published, she shared a photo of him getting ready on her Instagram Stories. 

"[Joe Bradley] the most natural in a robe waiting for [hair and makeup]," she captioned the selfie of her and Joe (which you can see below). 

Shortly after Joe's relationship comments went live, Danielle posted an Instagram Story in which she wrote, "In what world," on top of a black background.

Watch Southern Hospitality on Thursdays at 9/8c on Bravo. Stream the next day on Peacock. Summer House Season 8 premieres on Thursday, February 22 at 9/8c on Bravo. 

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The Dish: Baking some warm, buttery, flaky biscuits from The Biscuit Lady in Philadelphia's Manayunk neighborhood - WPVI-TV

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ROXBOROUGH (WPVI) -- On today's edition of "The Dish," we're making something warm, fluffy and flaky, that feels like a hug when you're eating it. And you know it's good when the woman behind it is known as The Biscuit Lady.

Tara Torrence's Aunt Pattie was the original biscuit queen of the family, but Tara has now taken the reins.

She's taking us into the kitchen to show us how to make the buttery beauties that have fans lining up and wrapping around Ridge Avenue in Manayunk until they sell out.

"We don't use mixers," Torrence says. "Everything is done by hand. It's all from scratch."

She started making biscuits for her family and friends before a local online mom group inspired her to start her own business.

"When I was building this, I almost felt Aunt Pattie's presence with me," Torrence says. "Like, 'Go ahead, girl. You got this!'"

Tara started her business from her house.

"There was flour all over my kitchen and I found this place," she says, showing us around Lucky's Trading Company, a commercial space she shares with four other food concepts.

"I brought my product in and had the owner of Lucky's try it and he was like, 'Hands down, this is amazing, Best biscuit I ever had!' It just kind of took off from there," she says.

In just a few weeks, The Biscuit Lady is expanding as a standalone spot in Plymouth Meeting.

"We are known for our biscuits," she says. "They're not dry. They're nice and soft and fluffy."

The process of getting them just right was trial and error.

"I have made probably close to a million biscuits over the past year," she laughs. "No lie. The recipe was perfected right here in this kitchen."

Torrence now makes at least 10 different flavors and stacks them for breakfast sandwiches too.

She's working on a fried chicken sandwich for the new location, and also created something called "Holy Biscuits" out of sheer demand.

"It's actually biscuit dough that's fried," she explains. "When the oven can't do any more, the fryer can! This is our version of a donut."

Torrence was doing real estate before she became The Biscuit Lady.

She never went to culinary school, but her secret recipe reads like this: "Keep it simple. Keep it delicious. Keep it made from scratch. Keep the quality there."

The sign out front says the secret ingredients are love and butter.

Her recipe all starts with the dry mixture of five ingredients: flour, sugar, baking powder, salt and baking soda. Then, you whisk. There are no mixers here.

"You're doing it all by hand to make sure that you keep that bounciness to the biscuit, that fluffiness," Torrence explains.

The trick to the butter is to shred it.

"This helps distribute the butter evenly throughout the baking process," Torrence says. "That way you get little pockets of butter in each biscuit so it's really yummy."

Now, you add the buttermilk.

"We mix everything with a wooden spoon," she says. "It just tends to be the best tool that we've found."

Again, the key is not to overmix. Once you take a few turns with the spoon, it's time to get your hands in and get to work incorporating the dough.

"This is where the magic happens," she explains. "You fold it all in."

Make sure you leave it a little flaky. Now, pat it down on a flat surface.

We made the 'I Love You Berry Much' biscuits, with fresh strawberries. Fold the berries in, layer by layer, and save some for the top.

Use a round cutter to make the shapes and place them on a baking sheet, nice and tight, like they're hugging.

Pop them in the oven for about 20 minutes. Torrence highly recommends eating them warm!

Aunt Pattie's Biscuit Recipe from The Biscuit Lady:

Ingredients:

• 2 cups of flour

• 1 tablespoon of baking powder

• 1/4 teaspoon of baking soda

• 1/4 teaspoon of salt

• 1 teaspoon of sugar

• 1 stick of chilled butter (frozen is preferred)

• 2 cups of buttermilk

Directions:

1. Combine all of your dry ingredients together in a bowl

2. Grate frozen buttter into dry mix and then add buttermilk

3. Mix together gently and then transfer formed dough to a work surface

4. Flatten dough out, fold dough over a few times and after you have achieved about one inch to one and 1/2 inch dough thickness, it's time to cut your biscuits!

5. Take a biscuit cutter or a small cup (if biscuit cutter not available) and begin cutting your biscuits

6. Refold and cut again as needed.

7. Bake biscuits on a parchment lined baking sheet for 20-22 mins at 395 degrees

Enjoy!

Copyright © 2024 WPVI-TV. All Rights Reserved.

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Best Dish Network deals: Free installation, save $240, and more - Digital Trends

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Dish Network

If you’ve had enough bouncing around from one streaming service to another, now is a good time to ditch streaming for Dish. Dish Network is one of the premier satellite TV service providers and it’s a good way to get all of your favorite channels and content from one place. And while satellite TV service can offer more than what streaming services have to offer, it does often cost more as well. There are plenty of discounts currently taking place right now, however, and we’ve rounded up the best Dish Network deals available.

Today’s best Dish Network deals

Dish Network has three different channel lineups to choose from, with each offering slightly more networks than the last. These range in price, of course, but there are a few things that are guaranteed when you subscribe to Dish Network. You’ll get free installation with any Dish Network plan, as well as up to 2,000 hours of Smart DVR recording. You’ll also get a couple of guarantees with Dish — a 2-year price guarantee that locks your current subscription price in, and a signal reliability guarantee that promises a reliable signal, even in rural America, or your money back.

• Dish Network America’s Top 120 —
• Dish Network America’s Top 200 —
• Dish Network America’s Top 250 —
• Dish Network 55+ offer —
• Dish Network military offer —
• Dish Network first responders offer —
• Dish Network healthcare workers offer —
• Dish Network + Boost Infinite Wireless —

How much does Dish Network cost?

Dish Network’s plans are pretty straightforward when it comes to both pricing and channel access. Dish’s America’s Top 120 plan will land you 190 channels for $85 per month. The America’s Top 200 plan comes with more than 240 channels and costs $105 per months. And the America’s Top 250 plan promises nearly 300 channels and costs $115 per month. Savings, of course, are available with the Dish Network deals mentioned above.

What can you watch with Dish Network?

Similarly to many of the best live TV streaming services, Dish has a formidable lineup of channels to offer. It does so across the aforementioned three subscription plans. Here’s what networks you can find included with each of them:

• America’s Top 120: All-time favorites including ESPN, Newsmax, CMT, Disney Channel, E!, and all of your local networks + over 28,000 on-demand titles
• America’s Top 200: All networks included with America’s Top 120 + the likes of the NFL Network, NBA TV, NHL Network, Golf Channel, Hallmark, Disney Channel, A&E, and Sundance + over 35,000 on-demand titles
• America’s Top 250: All networks included with America’s Top 200 + 17 movie channels that include Turner Classic Movies, Starz Encore channels, and the Movie Channel, as well as channels like Smithsonian, Bloomberg, Nicktoons, and Great American Country + over 36,000 on-demand titles

Editors' Recommendations

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Who invented butter chicken? Indian judge to rule on dispute over global favourite - Reuters India

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Suspected pickpocket slips up with dish soap, sheriff's office says - WPEC

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MARTIN COUNTY, Fla. (CBS12) — A man from Riviera Beach got himself into a slippery situation after deputies said stolen dish soap led them back to a $700 crime.

The Martin County Sheriff's Office (MCSO) said 34-year-old Alfonzo Antwoine Ford was suspected of pick-pocketing an elderly man at a grocery store earlier in the month. Detectives said he then spent more than $700 on the victim's credit cards.

See also: 'Safe exchange zones' ensure secure online transactions and custody exchanges

Thinking he had a clean getaway, Ford returned to Martin County for some dish soap. The sheriff's office said detectives arrested Ford for stealing the soap. During questioning by detectives, Ford admitted to being the perpetrator behind the earlier pick-pocketing incident.

The sheriff's office said Ford was charged with theft from a person over 65, fraudulent use of a credit card, criminal use of personal identification, and grand theft.

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Cincinnati Chili Week: Popular chili spots offering deals on iconic dish next month - WLWT Cincinnati

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Cincinnati Chili Week: Popular chili spots offering deals on iconic dish next month

Emily Sanderson

A weeklong event celebrating all things Cincinnati chili is happening next month.The inaugural Cincinnati Chili Week will take place starting Feb. 19.The week will celebrate the city's most iconic dish with special deals at hot spots around Cincinnati.Video above: Skyline Chili debuts breakfast items with pop up at Fountain SquareDeals will come in many forms: 3-ways, 4-ways, coneys, chili cheese fries, chili dip and more.Participating restaurants include Blue Ash Chili (2 locations), Camp Washington Chili, Dixie Chili (3 locations), Gold Star Chili (50-plus locations), Grub Local, Lucius Q, Sammy’s Craft Burgers & Beer and The Chili Hut, with more to be announced.There will also be an official Cincinnati Chili Week App to help guide you through the week. You can earn points and prizes through the app throughout the week. To win a prize, you can check in at four or more locations during the week and be automatically entered to win a Grand Prize of $300 in gift cards, as well as a FREE Jolly Plumbing, Drains, Heating & Air Jolly Home Plan for a year.You can also earn points for eating chili and checking in! The person with the most points at the end of Chili Week is named the Biggest Chili Lover in Cincinnati and wins a Grand Prize of $300 in gift cards, a FREE Jolly Plumbing, Drains, Heating & Air Jolly Home Plan for a year, and a year of BOGO ways.

CINCINNATI —

A weeklong event celebrating all things Cincinnati chili is happening next month.

The inaugural Cincinnati Chili Week will take place starting Feb. 19.

The week will celebrate the city's most iconic dish with special deals at hot spots around Cincinnati.

Video above: Skyline Chili debuts breakfast items with pop up at Fountain Square

Deals will come in many forms: 3-ways, 4-ways, coneys, chili cheese fries, chili dip and more.

Participating restaurants include Blue Ash Chili (2 locations), Camp Washington Chili, Dixie Chili (3 locations), Gold Star Chili (50-plus locations), Grub Local, Lucius Q, Sammy’s Craft Burgers & Beer and The Chili Hut, with more to be announced.

There will also be an official Cincinnati Chili Week App to help guide you through the week. You can earn points and prizes through the app throughout the week.

To win a prize, you can check in at four or more locations during the week and be automatically entered to win a Grand Prize of $300 in gift cards, as well as a FREE Jolly Plumbing, Drains, Heating & Air Jolly Home Plan for a year.

You can also earn points for eating chili and checking in! The person with the most points at the end of Chili Week is named the Biggest Chili Lover in Cincinnati and wins a Grand Prize of $300 in gift cards, a FREE Jolly Plumbing, Drains, Heating & Air Jolly Home Plan for a year, and a year of BOGO ways.

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Erie TV stations WICU, WSEE, WFXP, CW available again on Dish Network - GoErie.com

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A contract squabble between Dish Network and Erie television broadcasters has been resolved, allowing WICU, WSEE, WFXP and the CW to be seen by those who subscribe to the satellite TV service.

However, a separate impasse continues between satellite provider DirecTV and the owners of WFXP. The Erie station hasn't been carried on DirecTV since October 2022.

Officials with Dish and Lilly Broadcasting, which owns WICU (NBC), WSEE (CBS) and WSEE-2 (CW), announced their agreement over the weekend. The channels were pulled from Dish's schedule in mid-December.

"Lilly Broadcasting is pleased to announce an agreement has been reached with DISH Network. The agreement means WICU NBC, WSEE CBS and CW will again be available on DISH effective immediately," Lilly Broadcasting said on its website.

WFXP, Erie's FOX affiliate, is owned by Mission Broadcasting and operated through a shared agreement with Nexstar. Unavailable on Dish since January 2023, WFXP also returned to Dish's schedule over the weekend.

"We are pleased to announce that DISH and Mission Broadcasting have reached a multi-year agreement and your local channel has been restored," Dish officials said on the company's website.

More:DISH Network customers without 4 Erie broadcast channels due to fee dispute. Is agreement near?

Retransmission fees dispute often sparks impasse

Impasses in negotiations over retransmission fees, the money a cable or satellite provider pays to carry local TV stations, has sometimes resulted in local channels being pulled from packages.

Providers have said station owners are demanding higher fees in recent years, while station owners have countered they only want fair compensation.

How to receive WFXP if you have DirecTV

It's not known when an agreement will be reached between DirecTV and Mission Broadcasting. DirecTV subscribers have a few options if they want to watch the Erie station:

• Buy an antenna if you live within range of the Summit Township station. Check this website, www.rabbitears.info, to see if you are within antenna range.
• Switch to another cable or satellite provider, or a streaming service.

Contact David Bruce at dbruce@timesnews.com. Follow him on X, formerly known as Twitter, @ETNBruce.

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The Dish: Jenna Bush Hager dines in Greenwich; Paul Shaffer sells Bedford, NY home - Greenwich Time

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The Dish: Jenna Bush Hager dines in Greenwich; Paul Shaffer sells Bedford, NY home  Greenwich Time

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The Dish: Jenna Bush Hager dines in Greenwich; Paul Shaffer sells Bedford, NY home - Greenwich Time
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The Dish: Philly Pretzel Factory's soft pretzels - WPVI-TV

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PHILADELPHIA (WPVI) -- Fewer flavors say "Philly" better than a soft pretzel and we're finding out the secrets and the backstory of a local institution: Philly Pretzel Factory.

It all started when CEO and co-founder Dan DiZio was just 11 years old.

"I used to sneak out of school," DiZio laughs. "I used to check in and then sneak out and go sell pretzels all day on the corner."

His neighbor had leftover pretzels from their bakery and offered DiZio a chance to make a buck.

This is how DiZio became an entrepreneur.

"Within a couple of weeks, everybody in my school saw me walking around with big wads of $1 bills," he says. "They wanted a job and I started organizing kids to stand on the corners."

Fast forward to 1998 when DiZio and his college roommate Len Lehman opened Philly Pretzel Factory.

Today, there are 175 Philly Pretzel Factory locations across the country - and counting.

Want to make their pretzels at home? Here's the famous recipe:

Philly Soft Pretzel Recipe

Ingredients:

• 3 and 3/4-4 cups all-purpose flour, or the flour or your choice

• 1 and 1/2 cups warm water

• 2 and 1/4 teaspoons active dry yeast (1 standard packet)

• 1 teaspoon salt

• 1 Tablespoon sugar

• 1 Tablespoon unsalted butter - melted

• coarse salt for after baking

Baking Soda Bath

• 1/2 cup baking soda

• 9 cups warm water - boiled

Directions:

1. Whisk together yeast, warm water, salt, sugar, and melted butter. Use a mixer to add the flour. The dough should have a bouncy consistency.

2. Knead and roll out into log strands. Create pretzel shape. Refrigerate overnight.

3. Dip in a boiling baking soda bath, drain and then salt.

4. Bake at 400 degrees for about 8 minutes, or until golden brown.

Copyright © 2024 WPVI-TV. All Rights Reserved.

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Best Dishes Eater Editors Ate This Week: January 22 - Eater LA

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The editors at Eater LA dine out several times a week, if not per day, which means we’re always encountering standout dishes that deserve time in the limelight. Here’s the very best of everything the team has eaten this week.

---

Ziti alla Genovese at Funke in Beverly Hills

Ziti alla Genovese at Funke in Beverly Hills.

Matthew Kang

As winter descends upon LA, there are few things more comforting than stewed meat pasta served in a heaping portion for the table to share. Last week at Funke, I was reminded of its overall excellence as a crowd-pleasing Italian restaurant in the heart of Beverly Hills. People keep asking me whether I prefer it to Mother Wolf or Felix, and the best way to describe it is that it blends elements of the other two restaurants. Consider the ziti alla Genovese, made with probably the best house-extruded dried pasta in town and properly coated with stewed beef tender enough for my toddler to eat with ease. 9388 S. Santa Monica Boulevard, Beverly Hills, CA 90210. — Matthew Kang, lead editor

Ahi tuna crudo at Ladyhawk in West Hollywood

Ahi tuna crudo at Ladyhawk in West Hollywood.

Mona Holmes

Though there’s no dress code at Ladyhawk, one might feel compelled to dress up on a rainy night with a raincoat, dramatic scarf, boots, plus a wide-brimmed hat. The reconfigured room at the Kimpton La Peer hotel is elegant, but chef Charbel Hayek’s very personal menu brings comfort. The mezze platter is massive and can be an enjoyable meal for two, but try to follow staff guidance as they can curate an excellent meal. Ladyhawk’s spectacular spin on a martini called the Souq of Byblos offers hints of grapefruit and rose water cordial. And no matter what you do, opt for Hayek’s ahi tuna crudo, the dish that won him Top Chef Middle East in 2022. It’s in a beautiful bowl with orange blossoms, avocado, the right amount of citrus, and charred cucumber. 623 La Peer Drive, West Hollywood, CA 90069. — Mona Holmes, reporter

Goldburger at Goldburger in Los Feliz

Goldburger at Goldburger in Los Feliz.

Rebecca Roland

When smash burgers started to pop up in Los Angeles they took the city by storm. Frizzled, crispy edges with melty cheese on potato buns popped up on every corner until it was all anyone was talking about. For some time, the smash burger came to define what an LA burger was. Now years into it, we’re seeing the arc of burgers bend towards a variety of patty thicknesses. As it starts to go quiet on the smash burger front, it’s now the time to be eating them and the one from Goldburger is among the best. It’s the platonic ideal of a smash burger, a bit messy and eaten on the sidewalk outside of an independent bookstore. The smash burger is dead, long live the smash burger. 1820 N. Vermont Avenue, Los Angeles, CA 90027. — Rebecca Roland, associate editor

Littleneck and uni shooter at Si! Mon in Venice

The best way to begin an evening at Si! Mon is with a shot. Not of the alcoholic variety that can burn on the way down, but with a silky and savory potion brimming with clams, Hokkaido sea urchin, and a quail egg from Panamanian chef José Olmedo Carles Rojas. The seafood and accompanying chilled achiote ponzu slide down easy and set the mood just right for a night of bold flavors and immaculate vibes. Most everything on the menu of large and small plates is thoughtful and delicious, especially of note are the fried chicken legs, Afro Caribbean dumplings, and the seemingly simple green banana patacones, which are the chef’s take on tostones served with a garlicky ajillo sauce and LQH sauce that should be bottled and sold. 60 N. Venice Boulevard, Venice, CA 90291. — Cathy Chaplin, senior editor

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Best Dishes Eater Editors Ate This Week: January 22 - Eater LA
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THE DISH: Saying goodbye to northeast classic | Food | bakersfield.com - The Bakersfield Californian

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It's a tough time for local restaurants.

On. Jan. 13, City Sandwich Co. in northeast Bakersfield closed after nearly 50 years in operation.

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Dish Creditors Send Letter to Company Alleging Debt Swap Fraud - Bloomberg

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Dish Creditors Send Letter to Company Alleging Debt Swap Fraud  Bloomberg

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Dish Creditors Send Letter to Company Alleging Debt Swap Fraud - Bloomberg
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WICU NBC, WSEE CBS and CW Return to DISH - erienewsnow.com

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The agreement means WICU NBC, WSEE CBS and CW will again be available on DISH effective immediately.  

We thank our viewers for their support and patience. We are happy to once again provide excellent entertainment, news, weather and sports programming to DISH customers.

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EchoStar moves to refinance billions more of Dish Network debt - Denver Business Journal - The Business Journals

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EchoStar moves to refinance billions more of Dish Network debt - Denver Business Journal  The Business Journals

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Dine and Dish: Sticky Icky BBQ in Sanger - KFSN-TV

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SANGER, Calif. (KFSN) -- A popular barbecue spot has flavor sticking to your ribs for the rest of the day.

The Sticky Icky Barbecue Company in Sanger is known for its baby back ribs.

Owner Mike Ainger and friends came up with the name.

"Somebody said, 'These things are sticky, and they're icky.' So, that to me stuck, and it was perfect for the sauce, and I figured this is a good name for a restaurant," explained Ainger.

"So many different styles of barbecue in the Valley. Ours is a ketchup based you know, molasses brown sugar, so I like it sweet."

Troy and Laurie Amosun were visiting from Texas.

They enjoyed the Tri-Tip sandwiches with bell peppers and onion.

"Mac and cheese with bacon is the most popular side order. I candy the bacon. So I put a little bit of brown sugar and honey with it, so it gives it a little bit of a sweeter taste," Ainger said.

Chopped-up pieces of pork belly flavored with honey make up the meat candy.

The Sticky Icky Barbecue Company also makes Mediterranean dishes made popular by a previous restaurant owner.

But beer and barbecue are the big draw.

For news updates, follow Dale Yurong on Facebook and Twitter.

Visit the Dine and Dish interactive map to find this location and all previously featured restaurants!

Copyright © 2024 KFSN-TV. All Rights Reserved.

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Cabbage Is Having a Main Character Moment on San Francisco Restaurant Menus - Eater SF

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As anyone who goes to a farmers market knows, winter means brassicas, those leafy, crunchy, root vegetables. But there’s an unofficial hierarchy within the cool-weather vegetable family, and cabbage hasn’t historically been high on the list. It’s not sexy like some of its brassica brethren — after all, you don’t get to massage it like kale, and you can’t serve it in thick, hunky steaks like cauliflower.

Nevertheless, all over San Francisco, chefs are giving the humble cabbage its long-overdue main character moment, serving dishes that feature the vegetable not as a secondary ingredient but as the star of the plate. At The Progress cooks are charring it with crispy tofu, at Dalida it’s stuffed with tomato-cherry sauce and a chestnut-prune freekeh, and at Aziza it’s confited then paired with a tart preserved lemon emulsion. “I feel like it used to be that cauliflower was the star,” Birch & Rye chef and owner El-Wattar says with a laugh. “Everything was cauliflower, and now it’s cabbage.”

El-Wattar’s Michelin Guide-listed modern Russian restaurant currently serves a charred cabbage dish made with delicata squash, cranberry beans, and parsnip puree. El-Wattar says she grew up eating lots of cabbage — including in sauerkraut and a sour cabbage soup called shchi — but her appreciation of the vegetable goes beyond the nostalgia factor. “First of all, I love cabbage, and I think it’s delicious,” El-Wattar says. “For me, it’s also a piece of home. I think part of it is that I like the flavor and versatility. But it also has an emotional component.”

Right now, Birch & Rye’s cabbage dish stars purple cabbage, selected for both its eye-catching color and natural sweetness. She’s also working on a recipe for a vegan version of shchi to add to the menu in the coming weeks. To make the cabbage dish on the brunch and a la carte dinner menus, she cuts the head into a large wedge and then chars it on the grill before leaving it to braise in a hotel pan for about an hour and a half. “Charring gives it an almost caramel flavor, and expresses the sweetness of the cabbage,” El-Wattar explains. “It’s a very complex flavor with the sweetness and the bitterness of the cabbage itself.”

Chef Chris Yang of Piglet & Co. in the Mission has a similarly deep appreciation for the leafy vegetable. His restaurant serves a menu of modern Asian comfort food with much of the inspiration coming from Hawaiian and Taiwanese cultures, both of which feature cabbage prominently. In Hawai’i, kalua pig almost always comes with steamed cabbage, while a Qing Dynasty-era jadeite cabbage occupies a significant place in Taiwan’s National Palace Museum. That means Yang says diners can expect a cabbage dish on the Piglet & Co. menu “99 percent” of the time, and it’ll almost always feature pork as a secondary component.

Confited cabbage at Piglet & Co in the Mission.

Patricia Chang

Though it’s been rolled off the menu for now in favor of a charred arrowhead cabbage salad, the restaurant has become known for its charred savoy cabbage dish. First, Yang confits a hunk of cabbage in pork lard, imbuing the vegetable with smoky, meaty flavor, before grilling it over binchotan and brushing it with piquant black pepper gravy. It’s become one of the most popular items on the menu, and the staff usually enjoys roasted green cabbage for family meal once a week. “Cabbage is usually always the secondary component, it’s never quite the star,” Yang says. “For us, we wanted to play off that.”

At Mexican restaurant Otra in Lower Haight, chef Nick Cobarruvias has been serving charred cabbage since day one. Like Yang, he prefers a savoy cabbage — though he’ll use arrowhead or napa in a pinch — which he chars over high heat with nothing more than salt and pepper. Then it’s served with a made-in-house smoked bone marrow sauce, and finished with a splash of vinegar and pecan dukkah inspired by a family recipe. Letting the cabbage center the plate instead of an animal protein was no accident. “We wanted to think about adding protein to dishes without really making it a star,” Cobarruvias says. “So the thinking was this awesome, delicious vegetable deserves to stand on its own. How can we elevate it slightly without changing the entire thing?”

As for cabbage stepping into the spotlight on an increasing number of San Francisco restaurant menus, Cobarruvias says he’s not all that surprised. It’s an affordable and versatile ingredient — and readily available during the winter thanks to the large number of Northern California farmers who grow it. But all those reasons aside, Cobarruvias says savvy diners shouldn’t overlook all the cabbage dishes out there this winter. They might just be some of the strongest items on the menu. “If you came to my house and I just gave you charred cabbage and threw it on a plate you’d be like, what the fuck is this? Put some effort into it,” Cobarruvias says. “So, I guess that's a little bit of our thought there. If you’re gonna put cabbage on the menu, you better be really confident that it’s good.”

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Twin Cities showdown: SRG tests Dish/Samsung vs. T-Mo/Ericsson, NSA vs. SA - RCR Wireless News

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How does Dish Wireless’ network look in a match-up against another operator, particularly outside of its market of initial focus (Las Vegas)? Signals Research Group delved into that question in a new report, using Samsung Galaxy devices in extended drive tests in the Twin Cities area to compare band-level spectral efficiency and performance.

The two carriers’ network vendors in the Minneapolis-St. Paul area are Samsung (Dish) and Ericsson (T-Mobile US). When T-Mo’s n41 midband spectrum assets were included, then the RAN performance measures were better on T-Mo’s network, SRG said — but the band-by-band comparisons were a bit different. SRG also looked at the relative differences between 5G NonStandalone (T-Mobile’s network) compared to 5G Standalone, and took note that when the Dish SIM fell back to the T-Mobile US network (because Dish doesn’t have an NSA network), T-Mo clearly prioritized the experience of its own customers.

“This type of study puts the impetus on vendor performance since a typical user experience on an operator’s network doesn’t involve the MacGyver-esque actions that
we employed,” SRG explained. SRG used a Galaxy A23 smartphone with a Boost Mobile SIM on the Dish network and a Galaxy S23 smartphone on T-Mobile US’ network. The phones were locked to specific 5G bands to compared uplink and downlink performance during drive tests in the Twin Cities area, the benchmarking and analysis firm said.

When all 5G bands were enabled, SRG said that total throughput was better on the T-Mo network because it has far more spectrum than Dish. But on a per-band basis, Dish’s SA network had better downlink performance in terms of bits-per-second per Hertz. (In the uplink, the firm noted, that was less clear because of the need to account for the differences in channel bandwidth that was available and how that impacts uplink coverage.)

“One thing that was evident is that T-Mobile has a denser cell grid than Dish Wireless,” SRG concluded—not a huge surprise, given the Dish’s network is a new build under a tight deadline and it had to meet certain coverage requirements, rather than densification as a goal in the first go-round. But the analysis also praised on the Dish network, saying that coverage was decent, the price was great and throttling was nonexistent as far as the firm could tell.

“Frankly, it boggles the mind that Dish Wireless isn’t doing something/anything to promote its offering. If you build it, they will come… but only if you first promote it!” SRG said.

Other takeaways from SRG’s analysis:

-Latency testing showed that 5G SA beat out NSA, and SA also had better connection times and fewer, faster handovers. In terms of SA vs. SA, latency results were better for T-Mo’s 5G SA compared to Dish’s 5G SA. Those latency tests also showed that when Dish’s traffic was forced to fall-back to T-Mobile’s network, Dish traffic was deprioritized. “Using another operator’s network when there isn’t Dish coverage can result in a poor user experience, but only when there is network congestion,” SRG concluded.

-Dish had better spectral efficiency in two separate, extended drive tests that looked at Band n70 versus band n25 and n71. SRG noted that T-Mo’s n41 spectrum probably had the best spectral efficiency of all, but it wasn’t included in this particular analysis.

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Twin Cities showdown: SRG tests Dish/Samsung vs. T-Mo/Ericsson, NSA vs. SA - RCR Wireless News

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How does Dish Wireless’ network look in a match-up against another operator, particularly outside of its market of initial focus (Las Vegas)? Signals Research Group delved into that question in a new report, using Samsung Galaxy devices in extended drive tests in the Twin Cities area to compare band-level spectral efficiency and performance.

The two carriers’ network vendors in the Minneapolis-St. Paul area are Samsung (Dish) and Ericsson (T-Mobile US). When T-Mo’s n41 midband spectrum assets were included, then the RAN performance measures were better on T-Mo’s network, SRG said — but the band-by-band comparisons were a bit different. SRG also looked at the relative differences between 5G NonStandalone (T-Mobile’s network) compared to 5G Standalone, and took note that when the Dish SIM fell back to the T-Mobile US network (because Dish doesn’t have an NSA network), T-Mo clearly prioritized the experience of its own customers.

“This type of study puts the impetus on vendor performance since a typical user experience on an operator’s network doesn’t involve the MacGyver-esque actions that
we employed,” SRG explained. SRG used a Galaxy A23 smartphone with a Boost Mobile SIM on the Dish network and a Galaxy S23 smartphone on T-Mobile US’ network. The phones were locked to specific 5G bands to compared uplink and downlink performance during drive tests in the Twin Cities area, the benchmarking and analysis firm said.

When all 5G bands were enabled, SRG said that total throughput was better on the T-Mo network because it has far more spectrum than Dish. But on a per-band basis, Dish’s SA network had better downlink performance in terms of bits-per-second per Hertz. (In the uplink, the firm noted, that was less clear because of the need to account for the differences in channel bandwidth that was available and how that impacts uplink coverage.)

“One thing that was evident is that T-Mobile has a denser cell grid than Dish Wireless,” SRG concluded—not a huge surprise, given the Dish’s network is a new build under a tight deadline and it had to meet certain coverage requirements, rather than densification as a goal in the first go-round. But the analysis also praised on the Dish network, saying that coverage was decent, the price was great and throttling was nonexistent as far as the firm could tell.

“Frankly, it boggles the mind that Dish Wireless isn’t doing something/anything to promote its offering. If you build it, they will come… but only if you first promote it!” SRG said.

Other takeaways from SRG’s analysis:

-Latency testing showed that 5G SA beat out NSA, and SA also had better connection times and fewer, faster handovers. In terms of SA vs. SA, latency results were better for T-Mo’s 5G SA compared to Dish’s 5G SA. Those latency tests also showed that when Dish’s traffic was forced to fall-back to T-Mobile’s network, Dish traffic was deprioritized. “Using another operator’s network when there isn’t Dish coverage can result in a poor user experience, but only when there is network congestion,” SRG concluded.

-Dish had better spectral efficiency in two separate, extended drive tests that looked at Band n70 versus band n25 and n71. SRG noted that T-Mo’s n41 spectrum probably had the best spectral efficiency of all, but it wasn’t included in this particular analysis.

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