July 18, 2016 |
I no longer have a deck, but the memories of how needy those structures could be over the long haul linger. I remember being so busy during the spring and summer one year that I waited until late October to wash and waterproof the deck. It was a warm spell, and I coated it by the light of the full moon at 5 a.m. Be that as it may, here are some tips to better deck care, courtesy of Trex, which manufacturers decking: Nail pops and splintering are common occurrences with any type of wood deck, especially after a winter of fluctuating temperatures and precipitation.
June 30, 2016
Yields about 21/2 cups 1/2 cup apple cider vinegar 1/2 cup apple juice 1 cup ketchup 1/4 cup light brown sugar 1 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chile powder Cayenne pepper and hot sauce to taste Tomato paste (optional) 1. In a sauce pan, combine all the ingredients, stir well, and heat over a low to medium-low flame. 2. When the sauce reaches a low boil, shut off the flame, and pour the sauce into a jar. Seal, and let sit until it cools off a bit. The sauce can be refrigerated if you won't be using it immediately.
June 30, 2016
Makes 3-5 servings One three-bone uncut rack of beef short ribs from the plate section of the rib cage, weighing 31/2 to 4 pounds (see note) Light olive oil (not virgin) 2 tablespoons kosher salt 2 tablespoons freshly cracked black pepper 1 can beef broth 3 tablespoons Worcestershire sauce Barbecue sauce (optional) 1. The night before you intend to smoke the ribs, place your wood chunks in water to soak until you need them. 2. Also the night before, rub the rack of ribs all over with a light coating of olive oil. Generously sprinkle the salt and pepper over the ribs, being sure to hit all sides.
February 19, 2016
Makes 2 cups 2 cups ketchup 3 tablespoons Worcestershire sauce 2 tablespoons apple cider vinegar 2 tablespoons hard cider 2 tablespoons Pilsner beer 2 tablespoons dark brown sugar 2 teaspoons Coleman's dry mustard powder 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 teaspoon kosher salt 1. In a large nonreactive saucepan, combine all the ingredients, bring to a simmer and cook, whisking occasionally,...
August 14, 2015 |
Local hot sauce goes national Yong Chi, owner of Giwa, the Korean fast-casual favorite, is going national with his Yong's Korean Hot Sauce, a variation on the traditional bibimbap topper, made with red pepper, sesame oil, vinegar, and tamari. "A lot of hot sauce only brings heat. This is tangy, spicy and sweet. 'Deliciously Spicy' is our tagline," he said. It is selling at Whole Foods across the Mid-Atlantic and in more than 100 Kroger stores, and there are plans to roll out a Korean barbecue sauce in September.
June 13, 2014 |
WHEN the 2012 Phillies season ended, the Ol' Phoodista thought he'd seen the last of a Citizens Bank Park concession stand (journalistically speaking, that is). But earlier this spring, word got back to me here at Phoodphair, my palatial estate on the banks of Pennypack Creek, that the Phillies were introducing a slew of new dishes to the CBP menu. And, like the old fire horse who still wants to chase blazes at the sound of the alarm, I knew I had no choice but to enter the Phillie Phoodie phray one more time.
September 20, 2013
What you'll find: Their motto is "globally inspired gourmet comfort food. " Their menu is basically pork, pork and more pork, with the perk that it's hormone-free and organically pastured, from Leidy's, in Souderton. Come hungry: This is no place for dieters. And better get the stain-stick ready. Sandwiches come heaping, dripping and greasy - in the best possible way. The details: The Western is smoked pork, sharp cheddar cheese, thick-cut bacon and barbecue sauce ($9); Penguin's Pub is smoked pork, provolone, sautéed onions and jalapeño relish ($9)
June 20, 2013
THIS IS Carol Purfield's easy way to feed a crowd. She often serves this with homemade brioche rolls, but any kind of good "sopping" bread will do. She also saves the leftover stock to make black-bean soup later in the week. PULLED PORK IN A CROCK-POT 1 pork shoulder (8 to 12 pounds) 7 garlic cloves Dry rub mix: 2 tablespoons each of chili powder, salt, sugar, pepper, garlic powder 2 large onions, sliced 1/2 cup cider vinegar 1/4 cup water Large dash Worcestershire sauce 1 bottle of your favorite barbecue sauce Salt and pepper to taste Make slits all over the pork shoulder; insert garlic cloves.
December 28, 2012 |
Food marketers can toil in the trenches for years before cinching the kind of deal that basically fell into Rich Landau and Kate Jacoby's laps. The food/housewares giant Williams-Sonoma has three sauces branded with the name Vedge, the couple's upscale vegan restaurant in Center City. They are to go on sale this week ($14.95) at more than 150 stores in the United States and the Middle East, and starting Jan. 17 on its website. The arrangement began simply. In the spring, a Williams-Sonoma executive visiting Philadelphia had a good meal at Vedge and called, said Shannon Gomes, a Williams-Sonoma spokeswoman.
October 31, 2012 |
If you've been without power at home, you'll soon be making decisions about what to pitch from your refrigerator and freezer. Here are some tips: A fully packed, free-standing freezer that has remained closed will stay at acceptably cold temperatures for two to four days. The following partially defrosted foods may be safe to eat/refreeze if they still contain ice crystals or have been kept below 40 degrees: beef, veal, lamb, pork, ground meat, casseroles, soups and stews, hard cheeses, juices, flours, nuts, packaged waffles and pancakes, frozen meals/convenience foods.