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.
October 23, 2012 |
Maurice Bertrand's football physique likely saved his life when he was shot five times on a blistering summer day last year in Camden. When he arrived at Cooper University Hospital, "first thing they said was, 'This guy is still alive?' " Bertrand recalled recently at Lincoln University in Chester County, where he has resumed the sport many thought he'd never play again. Doctors, including Robert Ostrum, the surgeon who helped save former New Jersey Gov. Jon S. Corzine after a serious auto accident, rushed to tend to Bertrand's injuries: High-caliber bullets had broken Bertrand's right thigh bone into 10 or 15 pieces, gone through his left ankle, and struck his back; one hit his left biceps so hard it went through his shoulder and into his eye. Bertrand's large body - 6-foot-2 and 280 pounds - helped stop the bullets from puncturing vital organs.
October 17, 2012 |
WHAT'S A GALLON of 20-year-old barbecue sauce worth? Almost $10,000 if it was left over from the days that McDonald's sold the McJordan sandwich, named after former NBA star Michael Jordan. According to an ESPNChicago.com report, a man from Chicago bought the sauce on eBay for $9,995. "I've got quite a bit of McDonald's memorabilia," said Mort Bank, who sold the sauce and was once the owner of a Mickey D's in North Dakota. "This was on my shelf, and my daughter who helps me with eBay said, 'I wonder what something like this would be worth?
August 2, 2012 |
The Smoke Truck, featuring the barbecue prowess of Mississippian Mark A. Coates, impressed the judges and was named winner of the Vendy Cup at the second annual Vendy Awards Saturday. People's choice winner was Vernalicious - Verna Swerdlow and David Jurkofsky's comfort-fooder - and best dessert honors went to Lil' Pop Shop, Jeanne Chang and Vince Tseng's popsicle company. The winners of both the 2011 and 2012 Philadelphia Vendy Awards will roll into Eakins Oval on Thursday, for the Winners' Oval Event.
March 8, 2012
Company description: (Bacon-Cheddar BBQ) A 5.5-ounce, flame-broiled premium ground chuck patty topped with two slices of melted cheddar cheese, three slices of naturally smoked hardwood bacon, fresh-cut romaine lettuce, red onions, ripe tomatoes, creamy mayonnaise and BBQ sauce on an artisan-style bun. Limited time only. Chain: Burger King. Calories: 820, with 56 grams fat, 135 mgs cholesterol, 1,800 mgs salt. Location: The Gallery Food Court (9th and Market)