November 14, 2014
ASK ANY Chinese kid what his or her favorite dish is, and the answer is very likely to be sweet and sour pork tenderloin, or tang cu li ji in Pinyin (phonetic Mandarin). The boneless meat, the rewarding sweetness and the enticing sourness - all are the things that children cannot resist. SWEET AND SOUR PORK TENDERLOIN 2 pounds pork tenderloin (about 6 pieces) Cornstarch Cooking oil Salt 1 tablespoon Chinese cooking wine 2 tablespoons vinegar 3 1/2 tablespoons sugar 4 tablespoons ketchup 4 scallions, chopped (green and white portions)
July 28, 2014 |
HARRISBURG - Hospitals from Philadelphia to Pittsburgh. A performing arts center in Center City. An ambulance association in Montgomery County. They are among the several dozen projects worth tens of millions of dollars that the legislature has designated for special funding this year. The money was tucked into a relatively obscure budget bill known as the fiscal code, and written in opaque language replete with legalese. Some call it legislative pork; others, just another form of Harrisburg's infamous so-called WAMs (walking around money)
April 11, 2014
ANYONE well-versed in contemporary commerce will tell you that while credit is convenient, cash is king. Unless you're in South Philadelphia, where an ancient form of currency holds even loftier influence, and goes great with a little cheese. The painstaking art of hand-making soppressata - the heavily spiced, cured pork salami closely associated with southern Italy - is not lost, but it's not exactly easy to find. That's why anyone armed with a bucket of the stuff - "super-sod" past Snyder Avenue, "soupie" in coal-mining country, a thousand colloquial variations everywhere else - might as well be strutting down the street with a wallet fatter than a hog set to slaughter.
December 23, 2013
The Delaware River Port Authority no doubt wishes we would just forget about that time it spent half a billion dollars on peripheral pork projects. But the commuters who have to cough up an Abraham Lincoln every time they cross the Ben Franklin - or trudge up a PATCO line stairway because the agency forgot to pay the escalator guy - endure frequent reminders of the 15-year squandering spree. Fortunately, federal authorities aren't letting it go, either. They served several subpoenas on DRPA officials last week, including at least three members of the board that runs the bistate bridge and rail agency.
November 15, 2013
WHAT TO EAT: If smoky, barbecued pork and perfectly seasoned fries are your thing, Guerrilla Ultima has the menu for you. DINING DEETS: A recent Sunday brunch included Guerrilla Hashish ($12), layered yumminess of plancha (grilled) potatoes, tender smoked pork, aioli and - wait for it - an egg over easy. Trust us; the combination of flavors was delightful. We also consumed the equally tasty Ultima Guerrilla fries ($7), lightly seasoned with smoked paprika and garlic, and topped with homemade chili.
November 8, 2013
Company description: Wok-seared pork, red and green bell peppers, red onions, cilantro, garlic, lemongrass, rice sticks and sweet pineapple "topped with a kick of our own sriracha sauce. " Chain: Pei Wei Asian Diner. Location: 4040 City Ave. (near Monument Road), Wynnefield Heights Nutrition information: 860 calories, with 50 grams of fat and 1,830 milligrams of sodium. Order time: 10 minutes. Price: $6.95. Review: I prepped my palate for the new Sriracha Pineapple Pork Lettuce Wraps by feasting the previous day on the Asian-chic chain's delicious Thai Chicken Lettuce Wraps.
September 20, 2013
What you'll find: Their motto is "globally inspired gourmet comfort food. " Their menu is basically pork, pork and more pork, with the perk that it's hormone-free and organically pastured, from Leidy's, in Souderton. Come hungry: This is no place for dieters. And better get the stain-stick ready. Sandwiches come heaping, dripping and greasy - in the best possible way. The details: The Western is smoked pork, sharp cheddar cheese, thick-cut bacon and barbecue sauce ($9); Penguin's Pub is smoked pork, provolone, sautéed onions and jalapeño relish ($9)
September 13, 2013 |
NORTH MADISONVILLE, Tenn. - There was a collective gasp in Bacon America in May when some hot coals left in kindling ignited a fire in the smokehouse of Benton's Smoky Mountain Country Hams, located an hour south of Knoxville. Chefs and the national press fretted. Concerned calls from across the country jammed proprietor Allan Benton's phone lines. One of his competitors and colleagues in country ham, Sam Edwards of Edwards & Sons in Surry, Va., finally just wrote him a letter, asking how he could help, even offering to smoke some of Benton's meat.
July 27, 2013 |
A version of this review appeared in the Shore Dining Guide. Revel survived the hurricane but has been under water of a different sort - a bankruptcy it emerged from in May. Of course I knew Revel had issues last year when, during my review of the new casino's restaurants, I shook my head at the lack of an Asian noodle bar. Coincidence that a noodle bar, Yuboka, was one of the first new orders of business? I think not. It may surprise some that Jose Garces has been tapped to run it. But he does have some Asian experience with Chifa, and the sectioned-off platform of raised counter seats, set between the gambling floor and Amada, is already a bustling hub of noodle-slurping and steamer-basket feasts.
July 12, 2013
A/K/A: El Rodeo Mobile Food Catering Truck. What to eat: You can't miss with anything here. Produce arrives fresh daily. Meats are slightly charred and shaved right off the spit (or bone). Side sauces - delivered in tiny, capped cups - are tangy and surprising. Main ingredients include the standard chicken, beef and pork. But you might find chorizo, tripe, cabeza or whatever else chef/owner Juan Gasca has available in the off-site commissary where he prepares the fillings that are interestingly combined in burritos, quesadillas, fajitas, enchiladas and zincronizadas.