June 11, 2013
Seven years after Goldman Sachs bought a hunk of China's Shuanghui International Holdings, the meat-processing giant has returned the favor by offering to acquire America's largest pork producer, Smithfield Foods. If the deal survives the scrutiny of Smithfield's shareholders and the U.S. Treasury Department, the $4.72 billion deal would be the largest takeover of a U.S. company by a Chinese firm. In today's globalized economy, capital knows no borders. Here in capitalism central, however, this mutually agreed-upon merger is raising hackles.
June 7, 2013 |
I pulled into the muddy lot between the train tracks and the old sandwich shack, and John Bucci Jr. was waiting. It was after hours at John's Roast Pork in South Philadelphia, but his clean white apron was pulled taut around his waist. And as the garlicky smell of roasting picnic hams rubbed in rosemary wafted from the luncheonette to greet me, Bucci pumped his fists skyward and broke into a victory dance. "You're back!" he said. But the shocker here was that John Bucci Jr. was back - and glowing healthy against tall odds.
April 25, 2013 |
WASHINGTON - An analysis of more than 33,000 cases of foodborne illness shows that ground beef and chicken have caused more hospitalizations than other meats. The report by the Center for Science in Public Interest says chicken nuggets, ham and sausage pose the lowest risk of foodborne illness. The group used government data on 1,700 outbreaks over 12 years to analyze salmonella, E. coli, and other pathogens that were definitively linked to a certain meat. CSPI categorized turkey and steak as "high risk" and deli meat, pork, roast beef and beef or pork barbecue as "medium risk.
February 8, 2013 |
A small amount of chorizo provides big flavor. Roasted Pork Tenderloin With Black Bean-Chorizo Ragu Makes 6 to 8 servings Ingredients: 1 3/4 pounds trimmed pork tenderloins (2 pieces) 1 teaspoon ground cumin 1 teaspoon dried oregano Salt and black pepper 1 1/2 tablespoons olive oil 1 medium onion, cut in 1/4-inch dice (1 cup) 1/2 medium red pepper, cut in 1/4-inch dice (1/2 cup) 4 ounces fresh chorizo sausage, casing removed 1 tablespoon tomato paste 1 1/2 cups black beans (homemade or 15-ounce can, drained)
January 3, 2013 |
WASHINGTON - The bill was 153 pages long. It was written only the day before, by Washington insiders working in the dark of night. It was crammed with giveaways and legislative spare parts: tax breaks for wind farms and race tracks. A change to nuclear-weapons policy. Government payments for cheese. And most significant, the bill would raise taxes but do relatively little to cut government spending or the huge federal deficit. To a tea-party-influenced crop of House Republicans, the bill to resolve the fiscal cliff crisis was everything they had wanted to change about the way Washington worked.
December 13, 2012 |
CHRISTMAS WITHOUT the swine? Not in Jose's world. Although he was born in Chicago, "Iron Chef" and restaurateur Jose Garces is a product of his parents' Ecuadorean roots. While other families were passing the Pillsbury dinner rolls and carving the holiday Butterball turkey, his clan reveled in roasted leg of pork with sides like black beans and roasted hominy salad. In his family, like those of millions of other newly minted Americans, embracing a new home came with a heaping helping of old homeland comfort food on the side.
October 26, 2012
Ramen Boy lasted, oh, about as long as one slurp. Or so it seemed for this sleek Chinatown entry from the owners of Yakitori Boy into the city's suddenly piping hot ramen scene. After a steady thrum of (justified) bad buzz on the "Yokohama-style" bowls, it closed after just five months while the owners regrouped. What a remarkable turnaround they've made in forming a new partnership with the Terakawa ramen restaurants from New York, which brought new recipes and a new chef. The cozy wood counter decor is the same, but the soups, focusing on richer tonkotsu, the cloudy broth steeped from Berkshire pork bones in the Kyushu style, are entirely more satisfying, and definitely worth another visit.
October 18, 2012
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: First off, I have the recipe for that fantastic Israeli couscous I was bragging about last week. It comes from my good friend Michelle Shlomo, who shares it with our family every year under their sukkah. Here it is: www.philly.com/couscous . Reader: Favorite fall beers (pumpkin and/or Octoberfest) this season? C.L: For pumpkin, I've always loved the Dogfish's Punk the best - don't like my beer to taste like pie. Though I haven't done an extensive survey, I feel pumpkin ales have become like the molten chocolate cake . . . Drank those, pretty much done with 'em. For 'fest, I'm always partial to the brews of Ayinger, one of my favorite German breweries, period.
October 18, 2012 |
I'm pushing chorizo, the in-your-face paprika-laden sausage, to the top of my list of dearly beloved pork products. My only hesitation is a reluctance to betray bacon, for which I had a fervor decades before it was, like cupcakes and balsamic vinegar, marketed into a cliche. Let me note that, after a few minutes of horror, I, too, have rejected as hogwash recent propaganda from a pork advocacy group in England that the world will run short of pork - bacon was stressed in the stories to induce panic and hoarding - next year due to bad weather this year.
September 14, 2012 |
HERE'S A recipe for Pork Albondigas from Christina Wilson's winning dinner menu on Season 10 of Fox's "Hell's Kitchen. " It has the same proportions as the dish did for the show. It makes about 60 small meatballs - perfect for a party. PORK ALBONDIGAS 2 cups Spanish onion, small dice 2 tablespoons garlic, minced 2 tablespoons shallots, fine dice 1 4-inch piece ginger, grated 4 tablespoons ground cumin 4 tablespoons ground coriander 3 tablespoons kosher salt 1 tablespoon coarse-ground black pepper 3 tablespoons unsalted butter 2 pounds ground pork 2 pounds hot Italian sausage, removed from casing 3 large eggs 1 cup panko bread crumbs 1 bunch cilantro, cleaned, picked and chiffonade chopped 2 bunches scallions, chiffonade 1/2 bunch mint, cleaned, picked and chiffonade 3 Serrano chilis, seeded and minced Salt and pepper to taste In a saucepan over medium flame, heat the butter and sauté the onion until translucent, about 5 minutes.