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 11, 1995 |
There is a new theme restaurant in town, and while it's not a Hard Rock Cafe or a Planet Hollywood with high-profile investors, its developers see it as the prototype of what they envision as a very successful chain. It's called Heritage, and its concept is African American culture. The main investment group is a London outfit called Karibu International, but there are local partners in the Philadelphia venture. Heritage, open four weeks, is at Broad and Chestnut, in the former Western Savings Bank building - complete with a 30-year-old bullet hole in the window fronting Broad Street.
December 12, 1993 |
Not all that many years ago, a restaurant specializing in roast chicken might exist, but its location would be a busy highway and the decor pure truck stop. Roasters makes it perfectly clear that it is not that sort of restaurant. The address is an easy stroll north from Rittenhouse Square and its affluent neighbors, and the place itself is as warm and homey - pretty, even - as a country kitchen. Rough-textured white walls, tile floors and banquettes upholstered in cheerful provincial print are the basics.
July 1, 1987 |
Pickle Packers International, the major trade association for the pickle industry, reports: Americans eat about 9 pounds of pickles per person per year - nearly double the amount consumed 25 years ago. There are 36 basic varieties of pickles. A good pickle has an audible crunch at 10 paces. America's pickle favorites, in order of preference, are dill pickles, sweet pickles, pickle relish, bread and butter pickles and pickled peppers. Americans prefer pickles with "warts," whereas Europeans are partial to smooth pickles.
August 16, 1987 |
The great debate Wednesday morning did not center on whether the children at Graeme Park in Horsham liked switchel, a Colonial drink they made. It centered on whether it tasted closer to pickle juice, steak sauce or a very thin barbecue sauce. As Stephen Colella, 12, and his nine companions worked on threading hand- dyed wool yarn through small looms made out of Popsicle sticks, another group of children helped make the odd drink from spring water, molasses, brown sugar, ginger and vinegar.
November 27, 1992 |
It's been three years since this column checked out the food doings at the Rittenhouse Hotel and Condominiums, where a new executive chef, James E. Coleman, has been in residence since September. Coleman oversees the menus at Restaurant 210, TreeTops and Boathouse Row, plus the afternoon tea served in the lobby. Restaurant 210, which overlooks Rittenhouse Square, is the most formal space; TreeTops, which also overlooks the Square, is informal, but decidedly upscale; the windowless Boathouse Row is a preppy-casual bar where customers can watch football or belt out a karaoke tune on the appropriate night.
April 11, 1990 |
TYSON MICROWAVE CHICKEN SANDWICHES. Chicken breast, barbecue, and mini chicken sandwiches. $1.29 to $1.39 per 4 to 4.4-oz. box of one frozen sandwich or two mini sandwiches. CAROLYN: Colonel Sanders had better watch out. A new chicken product is rising through the ranks and its name is Tyson. The company has just produced a line of new frozen chicken sandwiches. The less said about the mini sandwiches the better. But the two chicken breast sandwiches are first-rank. The regular one features a peppery fried coating similar to the Colonel's.
March 2, 2012 |
After more than a decade as one of the Philadelphia area's best-known eaters, Bill Simmons has cleaned the barbecue sauce from his chubby fingers and stopped stuffing his face, at least competitively. "It was just time, time to move on to something else," said Simmons, better known as El Wingador, five-time champion of Wing Bowl, that spectacle of gustatory excess held annually at the Wells Fargo Center. At the suggestion of his friend Kevin "Heavy Keavy" O'Donnell, a Wing Bowl champ who was retiring from competition, the Woodbury Heights resident took up the cudgel in 1999.
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.
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.