July 14, 1995 |
When Isaac Linietsky talks about his confidence in operating a successful kosher restaurant, it sounds as if either Sholom Aleichem or Jackie Mason scripted his lines. "Look," he says, "I was very aware that the kosher dining business doesn't have a real great success rate. I've seen them come and go. But one thing I have that the others didn't have is that I am the owner and chef. "Most of the others had to get a chef. And while the chef might have been an excellent one, he and the owner would have a falling out, and it would be difficult finding another.
September 23, 2007
Not every restaurant the Discreet Diner visits deserves five out of five stars. But every restaurant does have something to recommend it. So much is happening on the South Jersey restaurant scene that there really is something for everyone. Always in search of a new place to eat, the Discreet Diner stopped by Elements Cafe in Haddon Heights last week for lunch. I had read about Elements, opened in 2003, online first, and was looking forward to trying a variety of the tapas , Spanish for appetizers or small plates.
July 9, 2000 |
Summertime is here, and everyone wants the living to be easy. When it comes to warm-weather cooking, easy can be a lighter menu and less time spent in a hot kitchen. For the health-conscious cook, new soy-based foods help expand outdoor cooking beyond steaks on the grill. Head to the grill for a meatless barbecue outing, where the star will be Grilled Tempeh Kebabs accompanied by a potato salad alternative I call Creamy Herbed Potato Chill. Tempeh, a hearty soy food originating in traditional Indonesian cuisine, is fiber-rich and a generous source of calcium, B Vitamins and iron.
July 12, 2007
Potter Liz Kinder offers these hand-thrown porcelain beauties with striped rims, swirly brushstrokes and stunning glazes. Her work is particularly popular with chefs: her first break came when a San Francisco chef ordered a bunch of her work; recently Mark Vetri bought her bowls to serve his pasta at Osteria. Bring on the luau Our Jersey Shore vacation isn't complete without teriyaki-glazed "huli-huli" chicken and the Hawaiian barbecue-sauced scallops at Hula Grill on the Ocean City boardwalk.
September 3, 2001 |
We call it Labor Day - but everybody takes the day off. Shouldn't we be building something, maybe a school or a freeway off-ramp? What would we do on National Relaxation Day? Have a nervous breakdown? The day might better be called TV & Couch Day or Stuck In Traffic On The Way To The Beach-Slash-Stadium-Slash-Mall Day. Or perhaps we should rename this holiday Man Cooks Day, since this is the one day of the year most American men cook for their families. Inside a kitchen, the average American male considers himself a success if he can microwave popcorn without starting a large fire.
September 23, 1987 |
People are frequently amazed at the amount of work I do. "Dave," they say, "here you are, cranking out in a single week the number of columns that many other columnists take a full day to write, and yet you still find the time to drink beer! What is your secret?" The answer is: Time Management. If you expect to succeed in any field of endeavor, you must understand that time is a very precious commodity, like the barbecue sauce they give you at McDonald's when you purchase Chicken McNuggets; it is not something available in plentiful supply in plastic squirt bottles, but rather something doled out sparingly in hard-to-open containers so tiny that since 1983, McDonald's has sold 23.6 million McNuggets, but handed out only five total ounces of barbecue sauce, three ounces of which wound up as indelible stains on my son's shorts.
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.
August 1, 2001 |
John Marcelline and Dan Widuch, owners of Two Goodfellas at 4101 Walnut St., may be Philadelphians, but that doesn't stop them from serving a sandwich that has roots elsewhere. Marcelline says his inspiration for their Buffalo Chicken Breast Sandwich came from his love of Buffalo wings, which for those of you unfamiliar, originated in the city of Buffalo, N.Y. The homemade sauce that smothers the breaded chicken cutlet gives the sandwich a hot, sweet tang that tempers well with the blue cheese dressing.
October 3, 2002 |
Ronald Kelly Washington, 60, of South Philadelphia, who founded a popular South Street restaurant, died Saturday of pneumonia at Temple University Hospital. Mr. Washington, who underwent a heart transplant in 1999, developed a respiratory infection about three weeks ago, family members said. A man with a head for business and a taste for succulent ribs, Mr. Washington opened Ron's Ribs on South Street in 1984. The eatery is at 1627 South St., the same space that once housed the legendary soul-food restaurant Bea Bea's Lawnside.
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?