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Brisket

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FOOD
September 27, 1995 | by Maria Gallagher, Daily News Food Editor
I wouldn't recommend taking Mom to Beyond Measure, the gourmet breakfast- and-lunch spot on Sansom Street, during the Jewish New Year holiday period if one of her specialties is a tough and dry beef brisket. You just know she'd order the brisket and ask you to compare it to hers. And if you were honest, she wouldn't like your answer. The brisket I had last week - a holiday special that may exit the menu soon after you read this - was so extraordinarily juicy and tender that for some people it will be unrecognizable as brisket.
ENTERTAINMENT
September 19, 2012 | By Sally Friedman, For The Inquirer
A brisket the size of Kansas and laced with fat was always lying in a thick gravy. At my grandmother's house, that hefty brisket was synonymous with Rosh Hashanah, just like the weighty matzo balls that never quite floated in Gertrude Goldberg's chicken soup. My sister and I found ingenious ways to dispose of both the brisket and the matzo balls that involved sleight of hand - and napkins. Never mind the details. The gefilte fish was made from live carp kept in Grandmom's bathtub until the moment came for cooking.
FOOD
May 5, 1999 | By Gerald Etter, INQUIRER FOOD WRITER
Coriander and cumin were playing off a variety of other aromas in the Arroyo Grille kitchen. Dancing invisibly through the air were molasses and vinegar, chased by a faint touch of hickory smoke. It could have been barbecue country, but it was nothing more than a routine day at the Manayunk restaurant. Executive chef Michael Heinle was readying a huge brisket for the smoker. After 10 hours of smoking, it would become one of the numerous barbecued briskets that would eventually be sliced down and gently plated, or served as succulent sandwiches.
FOOD
April 11, 2014 | By Samantha Melamed, Inquirer Staff Writer
If the mark of a well-run kitchen is consistency, then my mother must be doing something right. Her matzo ball soup, just like her mother's and her grandmother's, has been made the same way for decades: with a poached whole chicken breast, halved carrots, and golden bubbles of chicken fat rising to the surface amid bobbing matzo balls, made with the recipe on the back of the Manischewitz box. "I do almost the same thing every time," she told me....
FOOD
October 21, 2010
October comfort That snap of fall sent Christian Gatti, chef/co-owner of the BYOB Avril in Bala Cynwyd, to his roasting pans. One of the hearty results is braised brisket with gnocchi stroganoff, a twist on a classic comfort dish. He braises the brisket for three hours with carrots, celery, and spices, caramelized pearl onions, Brussels sprouts, and several kinds of mushrooms. To make the sauce, he adds Dijon mustard, sour cream, rosemary, the braising demiglace, and a splash of cream.
FOOD
January 18, 1989 | By Gerald Etter, Inquirer Food Writer
Many times, the tough cuts of beef also happen to be the tastiest. All you have to do is make them succulently tender through the proper cooking method. One method is braising. Braised meat is seared in fat until browned, then simmered at a low temperature while covered in a small amount of liquid. This process, akin to a combination of roasting and stewing, allows meat to cook long enough at a low temperature to break down the connective tissue. Searing and browning the meat releases the natural flavors.
NEWS
May 30, 2014
Story: Oink & Moo has been on the road in New Jersey for about two years. A second truck crossed the bridge into Philly about six weeks ago. Truck owner Sean Parker says that everything is made from scratch, including the marinades, rubs and sauces. And the name? That came from his partner's 3-year-old son. "We were sitting around thinking of ideas one day, and it just came to him," Parker said with a laugh. Menu: Barbecued brisket or pulled-pork sliders with slaw and original sauce ($9)
FOOD
July 2, 1986 | By Michael Bauer and Anne Lindsay Greer, Special to The Inquirer
Nothing is more American than barbecue and zinfandel, but without the proper touch, these two indigenous products can cause a culinary civil war. The thick, often sweet sauces used in barbecuing can turn the tannins and ripe berry flavors of the wine into something that would make cough medicine taste like Chateau Lafite. So, for celebrations in this all-American week, we've developed a brisket recipe that lets both elements star. It may be a compromise, but not in the end result.
FOOD
March 22, 2012
Burger lovers know the name Pat LaFrieda. The North Jersey meat purveyor creates the superior beefy blends that make burgers at places like Pub & Kitchen unparalleled. The new easy-to-use e-store means those of us not in the biz can now cook up LaFrieda beef, lamb, pork, or veal at home. The brisket burger blend we tried left dinner guests in awe of our burger prowess. (And possibly set the bar a little too high all future parties.) Note: Shipping is pricey, but you can order up to four things for the same shipping price.
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NEWS
December 5, 2014 | BY BETH D'ADDONO, For the Daily News
CHEF BEN FORD has always thought outside the oven. Ford started cooking holiday dinners for his family when he was 12. He recalls the year he made salmon in the dishwasher. "It was a recipe that was going around in the '70s," he said, "I remember wrapping it in foil and putting it in the top bin and turning it on some cycle or another. My family seemed to like it. " Always a culinary tinkerer, the future chef was forever devising kinetic doodads that would turn the oven on and off or set some foodie notion in motion.
NEWS
May 30, 2014
Story: Oink & Moo has been on the road in New Jersey for about two years. A second truck crossed the bridge into Philly about six weeks ago. Truck owner Sean Parker says that everything is made from scratch, including the marinades, rubs and sauces. And the name? That came from his partner's 3-year-old son. "We were sitting around thinking of ideas one day, and it just came to him," Parker said with a laugh. Menu: Barbecued brisket or pulled-pork sliders with slaw and original sauce ($9)
FOOD
April 11, 2014 | By Samantha Melamed, Inquirer Staff Writer
If the mark of a well-run kitchen is consistency, then my mother must be doing something right. Her matzo ball soup, just like her mother's and her grandmother's, has been made the same way for decades: with a poached whole chicken breast, halved carrots, and golden bubbles of chicken fat rising to the surface amid bobbing matzo balls, made with the recipe on the back of the Manischewitz box. "I do almost the same thing every time," she told me....
NEWS
March 22, 2013
Scottish eyes will be smiling April 2, as Bruce Williams, owner of Williams Brothers Brewery, in Alloa, Scotland, drops by Devil's Den (1148 S. 11th St., 215-339-0855, devilsdenphilly.com ) to discuss the family biz. Among the brews he'll bring along are a hand-pumped firkin of Grozet, brewed with gooseberries, plus bottles of Fraoch Heather Ale, whose recipe dates back to 2000 B.C. Scottish food will supplement the menu for the evening, which begins at 7 p.m. Tickets go on sale Friday for the Do AC Boardwalk Wine Promenade, an outdoor wine festival featuring 150 wines presented at seven destinations along the Boardwalk, May 4-5. $75. doatlanticcity.com , 800-736-1420.
ENTERTAINMENT
September 19, 2012 | By Sally Friedman, For The Inquirer
A brisket the size of Kansas and laced with fat was always lying in a thick gravy. At my grandmother's house, that hefty brisket was synonymous with Rosh Hashanah, just like the weighty matzo balls that never quite floated in Gertrude Goldberg's chicken soup. My sister and I found ingenious ways to dispose of both the brisket and the matzo balls that involved sleight of hand - and napkins. Never mind the details. The gefilte fish was made from live carp kept in Grandmom's bathtub until the moment came for cooking.
NEWS
June 28, 2012
3½ pounds brisket with deckle or second cut 1½ pounds kidney fat 10 slices of pancetta, sauteed crisp Aged Vermont cheddar cheese 10 kaiser rolls   1. With a knife, cut the brisket and kidney fat into ¾" to 1" strips (or no bigger than the diameter of the grinder you are using), place the strips of meat flat on a parchment-lined sheet pan, and put in the freezer for 45 minutes to an hour, or until firm but not frozen. 2. Using the meat grinder's fine (1/8-inch)
NEWS
June 7, 2012 | Maureen Fitzgerald
For the spice rub:   3 tablespoons smoked sea salt or kosher salt 2 tablespoons light brown sugar 3 tablespoons sweet paprika 1 tablespoon mustard seeds 1 tablespoon garlic powder 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground ginger 1? teaspoons cayenne pepper An 8-pound brisket, fat trimmed to ? inch on top Pepper 1 red onion, grated ? cup apple juice or cider ? cup lager beer, at room temperature 12 seeded sourdough or kaiser rolls, split Coarsely grated extra-sharp cheddar cheese   For smoky barbecue sauce:   1 cup ketchup 2 large garlic cloves, finely chopped 2 tablespoons dark brown sugar 2 tablespoons dark amber maple syrup 2 tablespoons Worcestershire sauce 1?
NEWS
May 17, 2012 | Craig LaBan
The empanada is having its creative Philly moment. You can get them authentic Argentine-style at Gavin's Café near Schuylkill River Park (2536 Pine St.) where they're filled with piquant ground meat, and aren't complete until you also devour a maicenita cookie sandwich filled with dulce de leche caramel for dessert. You can get them Fishtown hipster-fusion style at Sketch Burger (413 East Girard Ave.), where they're stuffed with green chile cheese fries or "Bombay" seitan tingling with Indian spice.
FOOD
March 22, 2012
Burger lovers know the name Pat LaFrieda. The North Jersey meat purveyor creates the superior beefy blends that make burgers at places like Pub & Kitchen unparalleled. The new easy-to-use e-store means those of us not in the biz can now cook up LaFrieda beef, lamb, pork, or veal at home. The brisket burger blend we tried left dinner guests in awe of our burger prowess. (And possibly set the bar a little too high all future parties.) Note: Shipping is pricey, but you can order up to four things for the same shipping price.
FOOD
February 9, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
An excerpt from the blog "My Daughter's Kitchen. " So the plan for my daughter's Super Bowl viewing party was the white chili featured last week. But here is the joy of roommates and male friends: There is no such thing as making something in advance. And no such thing as leftovers. The chili was consumed within minutes - housed was actually the verb my daughter used - the night it was made. Thus the need for another game-day recipe, something easy that would feed a group.
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