September 28, 1992 | By Terence Samuel, INQUIRER STAFF WRITER
It used to be that The Big Steak Dinner was a proud emblem of The Good Life. Now, for many, it has come to represent excess, recklessness and retrograde thinking. Fingered as a culprit in heart disease and several forms of cancer, the eating of beef has inspired, in some quarters, the same scorn as drinking too much at a party and then driving home. But now it faces a new, more complicated assault, one that seeks to establish beef as the mother of all evils, the Saddam Hussein of the U.S. food chain.
McDonald's Corp., facing a series of problems in international markets, is warning that its profits are likely to be below expectations for the first quarter and all of 2002. The fast-food company is being hurt by weak foreign currencies, especially the euro. Also, concerns about the safety of beef in Japan continue to affect sales in that country. In addition, sales in Latin America are down, and the company is closing stores in Turkey. McDonald's, in an earnings update, forecast quarterly earnings per share of 29 cents to 30 cents, excluding onetime charges.
November 22, 1995 | By Andrew Schloss, FOR THE INQUIRER
In a culinary climate in which we increasingly place meatlessness next to godliness, even the holy burger has started showing herbiferous signs. Don't panic. The all-beef patty still ranks at the top of every food-trend chart, but there's a spreading acceptance for burgers made from something other than beef. Ground turkey was the first to make inroads. It looked and cooked like ground meat, and it alleviated fears of the much dreaded fat. Unfortunately, with little fat it also didn't have much to keep it moist, help it brown, or give it flavor.
June 27, 2013 | By Michael Klein, For The Inquirer
Burger mania shows no signs of abating, and the chains are pushing into the area. This week saw the debut of BurgerMonger , in the former Ruby Tuesday's next to the carousel on the third level of Willow Grove Park mall. The Tampa Bay-area franchise, brought north via restaurateur Brian Harrington, touts Akaushi Kobe beef (and hot dogs), all-natural chicken, Kobe beef chili for the hand-cut fries, Haagen-Dazs ice cream, and house-made breads. Challah burger rolls are slathered with a garlic butter.
October 9, 1988 | By Gerald Etter, Inquirer Food Writer
The general belief is that people don't eat steaks any longer. First of all, they're too expensive. Not only that - they're bad for your arteries. And nobody wants to go to restaurants to dance the way they did in the 1940s and '50s, to the melodic strains of Gershwin and Cole Porter. That's all old hat. All of which means that if you're looking for prime aged steaks marbled with fat that melts into delicious juiciness, and if you want soft music, romantic dining, sentimental entertainment, you'll have to travel to the Smithsonian Institution.
December 18, 2008 | By Elisa Ludwig FOR THE INQUIRER
In some homes, a pricey beef roast is the yuletide equivalent of Thanksgiving's sweet potato and marshmallow casserole: essential. Yet in tougher times such as these, a $100 rack of prime rib is out of the question for many hosts, a $150 cut of filet mignon unthinkable. Even for those who can afford it, luxury meat can seem distasteful, an edible symbol of the excesses that have contributed to our financial woes. "I've served prime rib for the past five years . . . but this year we'll be doing a turkey," says Lois West, a school administrator and Center City resident.
December 6, 2009 | By Craig LaBan, Inquirer Restaurant Critic
Bourbon and burgers have long been two of my favorite food groups. But when I behold them side-by-side in their highest forms, posed on the zinc bar-top at Village Whiskey, it's clear this duo is the ultimate height of low-down American decadence. With 150-plus bottles of bourbon, Scotch, and rye majestically arrayed before the mottled bar mirror to choose from, this is surely one of the city's deepest wells of dark-spirit luxury. Add to this mix a splash of super-chef Jose Garces, and rest assured that the burger itself has also been given its gastronomic due. Ground in-house daily from grass-fed, naturally raised Maine beef, with different grind sizes for the various cuts in the blend, and an ingenious shaping technique that results in patties with a perfect end-grain (as opposed to one big bouncy smush)
January 31, 1990 | By Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
HORMEL TOP SHELF TWO MINUTE ENTREES. Boneless beef ribs, beef roast, Italian style lasagna, sweet & sour chicken, chili con carne suprema, linguini with white clam sauce, breast of chicken Acapulco, spaghettini with meat sauce, glazed breast of chicken, cheese tortellini, cheese tortellini with shrimp, beef stroganoff, Oriental pepper steak, sukiyaki beef and vegetables, vegetable lasagna and salisbury steak. $1.79 to $2.99 per 10-oz. to 10.6-oz. box. BONNIE: What's interesting about this new line of microwavable meals is the technology behind the packaging.
September 4, 1991 | by Jim Smith, Daily News Staff Writer
Where's the beef? That's what U.S. Department of Agriculture inspectors wondered in 1987, when they began taking a closer look at "all-beef" meat products made by C.D. Moyer Co. at its plant in Silverdale, Bucks County. Turns out the company, a subsidiary since 1984 of the Philadelphia-based lunch-meat maker, Freda Corp., was using non-beef ingredients in certain products to cut costs and fatten profits, federal prosecutors say. The inspectors had a legitimate beef. Moyer and the vice president in charge of the plant, Matthew A. Guiffrida, 56, were charged yesterday with mail fraud and sale of adulterated meat.
June 7, 2013 | BY MICHAEL RUSSELL, For the Daily News
HAVE YOU ever been hungry and thought, "Man, I could really go for some beef and mush"? Well, then you're in luck. This weekend, Eastern State Penitentiary visitors will be able to sample historic prison delicacies during "Prison Food Weekend. " The event highlights meals that inmates ate during the prison's 142-year history and offers a chance to sample three from different eras: salted and broiled beef with "Indian Mush" (cornmeal and salt), from the 1830s; hamburger steak with brown gravy and Harvard beets, from the 1950s; and, finally, Nutraloaf, a bland, tasteless brick that's served in today's prisons as a more nutritious equivalent to bread and water for punishment.
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