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Meat Grinder

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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 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)
NEWS
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.
FOOD
January 18, 1987 | By Andrew Schloss, Special to The Inquirer
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.
FOOD
February 12, 1986 | By MERLE ELLIS, Special to the Daily News
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.
FOOD
November 6, 1996 | by Aliza Green, For the Daily News
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.
NEWS
August 21, 2008 | By Walter F. Naedele INQUIRER STAFF WRITER
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.
SPORTS
February 18, 2000 | By Brian Miller, INQUIRER SUBURBAN STAFF
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 -...
FOOD
May 20, 1987 | By MERLE ELLIS, Special to the Daily News
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.
SPORTS
February 20, 2010 | By Bill Iezzi INQUIRER STAFF WRITER
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.
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ARTICLES BY DATE
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 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)
SPORTS
March 12, 2012 | By Bob Ford, Inquirer Columnist
Bruiser Flint told his guys ahead of time not to get too excited. The players are young, and they haven't been through this as many times as the coach. They look at their 27-6 overall record, and a 19-game winning streak along the way, and a 25-2 record since Dec. 3, and they think there is no way the NCAA tournament committee can keep them out. Maybe the Colonial Athletic Association isn't the Big East, and maybe Drexel isn't Syracuse, but all those wins and all that work couldn't really be put aside because of one bad half against Virginia Commonwealth.
SPORTS
June 5, 2010 | By John Gonzalez, Inquirer Columnist
When you lure people into doing something in order to prosecute them, it's called entrapment. Unless you work for NBC 5 in Chicago - then it's called good TV. Paula Faris is a sports reporter for WMAQ, the Peacock affiliate in Chi-town. In advance of the Flyers' heartstopping 5-3 win in Game 4 of the Stanley Cup Finals on Friday night, Faris decided to find out whether Philadelphia's fans - on NBCChicago.com, she said they're "known to be ruthless" - are "rude" or just "passionate.
SPORTS
February 20, 2010 | By Bill Iezzi INQUIRER STAFF WRITER
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.
SPORTS
January 29, 2009 | By Joe Juliano INQUIRER STAFF WRITER
Years from now, it will be remembered that Villanova closed the college basketball phase in the life of the Wachovia Spectrum, but that didn't much matter to the Wildcats and their fans last night. The 21st-ranked Wildcats finally picked up the signature victory they had been seeking in the meat grinder that is the Big East Conference, putting the defensive clamps on Pittsburgh down the stretch and beating the No. 3 Panthers, 67-57, before a festive crowd of 17,491. The Wildcats (16-4 overall, 4-3 Big East)
NEWS
August 21, 2008 | By Walter F. Naedele INQUIRER STAFF WRITER
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.
SPORTS
November 15, 2006 | By Marc Narducci INQUIRER STAFF WRITER
The roller coaster of an NFL season is taxing on a player, and nobody knows that better than the Eagles. They were feeling pretty good about themselves after winning four of their first five games, capped by the 38-24 victory over Dallas on Oct. 8. Then came three consecutive losses by a total of 12 points. The Eagles were groping for answers, not to mention a win. That finally came with Sunday's 27-3 victory over Washington that gave the Eagles a 5-4 record and revived their postseason hopes.
NEWS
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.
SPORTS
February 18, 2000 | By Brian Miller, INQUIRER SUBURBAN STAFF
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 -...
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