December 26, 2003
WHAT COLOR is mad-cow disease on the Homeland Security alert system? The newly discovered case of bovine spongiform encephalopathy in Washington state is not the reason Tom Ridge issued last week's "orange" warning. But the threat of BSE is worth taking seriously, maybe even more so than threats from outside terrorists. When it comes to preventing food-related illness, the enemy may be us. The mad-cow outbreak that led to the deaths of 153 humans, and the slaughter of hundreds of thousands of cattle in Europe has its roots, most speculate, in the diseased sheep that were being fed to livestock cattle.
October 15, 1995
Beef? It's what's not for dinner, at least in its traditional "and- potatoes" form. Pork, the other white meat? Get that chop outtahere. Iceberg lettuce? Its appeal is melting away. But arugula? A-OK. Kiwi's catching on, shiitakes are shooting off the shelves, and crowds are milling in front of the gourmet shelves at Copps grocery in Appleton, Wis., a town more middle-American than which you cannot get. So saith the Wall Street Journal in an article that contends Americans who've never had a whiff of Walnut Street are now cooking more like Georges Perrier than Betty Crocker.
December 13, 2007 |
WHAT DO YOU get the carnivore on your list who has everything? Why, meat, of course. Even beyond kitchen gimcracks and gadgets, the ideal gift for the friend or loved one who loves great food is an experience - something he or she can touch, taste, feel, smell. Typically, this person dines out often, making a restaurant gift-certificate one step away from ho-hum. But he appreciates a good cut of meat and may be an expert grillmaster at home, quick to sear up inch-thick Delmonicos on his 154,000 B.T.U.
April 9, 1986 |
When people shop for beef, they usually do it at a favorite supermarket or meat store, and tend to think the meat came from that particular store. But not too far in the future, beef will be sold as a brand item much as chicken and pork products are today. Rod Bowling, vice president of Monfort of Colorado Inc., said brand beef will change the way packers buy beef from producers and the way grocery stores market the product. Jim Gryzmala of Monfort said his company is conducting research for some supermarkets on brandname beef and also precooked beef.
August 14, 1996 |
YO, CHEFS! I would like to know how Harmony Vegetarian Restaurant in Chinatown makes its orange beef. Helen T. Diehl Philadelphia Dear Helen, Peter Fong, the former chef at Harmony, is now the manager of Singapore Kosher Vegetarian Restaurant, also in Chinatown. He gave us this version of orange "beef," which is a popular dish at both places. Fong makes all his "meat," "poultry" and "seafood" dishes from tempeh, or soy gluten, a protein substitute that is available at most Asian markets and health-food stores.
April 8, 2016
Makes 6 servings 2 tablespoons olive oil 2 medium onions, peeled and cut into 1/8-inch thick slices 2 pounds boneless beef (I used London broil), cut into 3/4-inch cubes 3 carrots, peeled and sliced diagonally into 1/4-inch thick rounds 3 potatoes, washed and sliced into 3/4-inch cubes 4 cups chicken stock (I used unsalted, then added salt to taste) Salt and pepper to taste (about 1 teaspoon salt if using unsalted stock) 1. Prep all your ingredients: Peel and slice onions.
March 13, 2007
RE "KOBE: NO love in the 2-1-5": As much as Kobe Bryant would love to be embraced by MY hometown of Philly, he needs to realize that it just ain't gonna happen. Philadelphia loves the rest of our hometown professional athletes who represent that blue-collar Philly spirit, like Rasheed Wallace, Aaron McKie, Cuttino Mobley, and Rip Hamilton (even though he's officially from Coatesville). So what is it about Phonie Bryant that makes him draw boos here unlike any boos ever uttered for Santa Claus or Destiny's Child?
April 13, 1988 |
My daddy told me once, "Son, never throw a necktie away!" That was Daddy's way of sayin' "what goes around, comes around," or "everything old will one day be new again. " Daddy was right! Seems he always was, especially when it came to meat. After all the bad rap, meat, particularly beef, has gotten in recent years, it seems "according to recent surveys" to be making a comeback. A survey conducted in January and June of 1987 by Walker Research Inc. showed "an increase in consumers' positive perception of beef during that period.
January 20, 1988 |
I'm not as sure today as I was yesterday about what I knew for sure was true the day before. It's a bit unsettling. For years, I have believed that more people are disappointed with the beef they buy today because it hasn't been properly aged than for any other single reason. Well, last week we had a taste test. It's a bit unsettling. Albert Levie, president of Gulliver's Restaurants and one of this nation's foremost meat authorities, organized a taste test at his southern California restaurant in Marina del Rey to try to determine the effect of "dry" vs. "wet" aging on the palatability of beef steaks.
November 5, 1986 |
Beef used to come to market in carcass form, with the bones still in. Yeah, it did. I know it's hard to believe. You seldom see a bone these days but that's the way beef used to come. All of the cutting was done on the premises by the butcher or butchers on duty and the cuts of beef were pretty basic, most often identified by the shape of the bone that was in them. You had, for example, your basic T-bone steak, then there was the sirloin steak which was either "round bone sirloin," or "flat bone sirloin" or "wedge bone sirloin," depending on the shape of the bone.