December 20, 1992 | By Andrew Schloss, FOR THE INQUIRER
In this age of low-cholesterol, calorie- counting, salt-free, fat-free, eat 'n' run eating, Christmas dinner stands alone, resounding a mighty "Bah! Humbug!" to all our gastronomic Scroogery. Tradition dictates that a Christmas feast has to show a little bit of excess. Choices include roasted ribs of beef dripping juice over Yorkshire pudding; a goose big enough to dwarf Santa, and stuffed with sauerkraut and caraway; or a loin of pork decorated with fruit and a crackling crust of rosemary, sage and garlic.
August 9, 1992 | By Andrew Schloss, FOR THE INQUIRER
Things western, from wearing apparel to dancing, are pretty hot these days, fueled by the American spirit of freedom, the love of wide-open spaces and Garth Brooks. To capture the essence of the Old West, today's urban cowboys need only put on some Rocky Mountain jeans and a John Wayne cavalry bib shirt, and rustle up some western-style grub - good, slow-cooking, full-flavored and thoroughly American food. Back in the old days, when the cowpokes rode the range, there always seemed to be an aging cowboy with a limp in his swagger and frying grease on his chaps who cooked the food on the cattle drives.
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.
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.
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.
January 16, 2011 | By Rick Nichols, Inquirer Columnist
It was an impromptu tasting: Stephen Starr and his brain trust assembled at the 10-seat table in a window bay at the Dandelion on the one-week anniversary of its opening, nine days ago. It is a welcome beacon on the corner of 18th and Sansom, a Victorian lantern over the door, wood-burning fireplaces being goaded into flame, British knickknacks aplenty, room-temperature (and chilled) beer, and sturdy, reclaimed banisters; in all, $3.5 million worth of painful, skillful rehab stuffed with two shipping containers of Anglo-paraphernalia.
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