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)
June 28, 2012
2 pounds beef shoulder or chuck 2 pounds beef clod (or well marbled shoulder roast containing clod) 2 pounds brisket with deckle or second cut 2 pounds short ribs, bones and connective tissue removed, trimmed of excess fat 1. Clean the meat grinder, die, and blade with bleach and hot water. Use a bottle brush to get inside the grinder. 2. With a knife trim the cuts of beef into ¾- to 1-inch strips (or no bigger than the diameter of the grinder you are using)
June 3, 2005
WATCHING a law become a law is sometimes as inadvisable as watching sausage being made. Just as witnessing ground-up pig entrails and God-knows-what-else get thrown into the meat grinder can turn you into an overnight vegan, watching the horse-trading, flip-flopping and deal-making that goes into the legislative meat grinder can turn you into an overnight cynic. Yesterday, City Council left a smoking pile of this sausage on the table as they delayed final passage of the smoking-ban bill.
January 18, 1987 |
Sausage always has been suspect. Who knew what dangers were lurking in the inner reaches of a frankfurter? Its artful blending of spices could be masking tainted meat. The lure of snapping skin might seduce the senses into missing all sorts of unmentionables that had found their way into the grinder. Whether you've been missing out on sausage for fear of what lies beneath the surface or been savoring it all along for its spicy spark, then it's time you discovered the possibilities of making professional-quality sausages at home.
February 12, 1986 |
No meat has suffered the stress of modern technology more than the meat we eat the most of - hamburger. Even before you take it home and mold it into a meat loaf or patties, the meat has been minced and mangled and stamped into shape by machine so that it will fit into a certain size plastic tray that is easily wrapped (also by machine) and stacked six deep in the meat case. It's hard to make a good tender burger when the meat has been treated that way. In the old days, butchers were kinder at the grinder.
November 6, 1996 |
YO, CHEFS! Thank you for the challah bread recipe. Could you print one for chopped liver? - M. Hannah, Yeadon Dear M., Could we print one? Better to print two. Like most homestyle dishes, Jewish-style chopped chicken liver generates strong opinions from its admirers. To cover all the bases, we asked two popular local spots - the Country Club diner on Cottman Avenue, and Ashbourne Market, in Elkins Park - for their recipes. The ingredients are basically the same, but the proportions and techniques are different.
August 21, 2008 |
Right up to the time he closed his store near the Italian Market in 2002, Anthony P. Giunta Jr. was still ringing up sales on a 107-year-old hand-cranked brass cash register. He was still selling chittara, wires stretched between two pieces of wood used to cut fresh pasta dough. And at Christmastime, customers still came for handheld pizelle mold, which is used to fashion those Italian cookies the way grandmothers used to. Giunta Bros. at 11th and Christian Streets was a kitchen-equipment store that harked back to its 1915 founding by his father, Anthony Sr. Mr. Giunta, 78, whose ill health forced him to retire and close the store in 2002, died Sunday of congestive heart failure at his home in South Philadelphia.
February 18, 2000 |
Unionville mat coach Stan Leathers has called the District 1 Class AAA Section IV Wrestling Tournament a "meat grinder". Over the years, this sectional, scheduled for Great Valley High, has proven to be as tough as any of the six sectional events, all of which will be run tomorrow starting at 10 a.m. Championship finals are slated for 7 p.m. One of the most interesting weight classes at the Section IV tourney will be at 125 pounds -...
May 20, 1987 |
Every trade, every business, every profession has its jargon, a lingo that leaves any outsider wondering what is going on, what on earth is being said. The meat business is no exception. Knowing a bit of that language can be a big help when it comes to getting what you want when you ring the bell and talk to the butcher. The other day I was snooping in one of the markets in my neighborhood, when a woman alongside me rang the bell. She asked the young man who appeared from behind the sliding glass panels if he would crack the bone of the pork roast she had selected "so it would be easier to carve.
February 20, 2010 |
St. Joseph senior Alex Palmer knows what a meat grinder the wrestling season has been, and today at 11 a.m., a challenging campaign may come to an end for him at Overbrook. Palmer, who overcame a shoulder injury and a concussion during the regular season, is set to wrestle Washington Township's Chalie Huff, the top seed at 130 pounds, in the semifinal of the District 30 tournament. The semifinals, championship and consolation matches all are being held at Overbrook. Huff's record is 26-3.