September 11, 2015 |
Aside from the obligatory picnic slaw, cabbage can seem like the vegetable of last resort, the go-to green when nothing else is in season. Yet throughout the summer, the humble brassica kept showing up on local restaurant menus, from a smoked rendition at Lo Spiedo to an 18-hour cabbage at Helm and in fermented, pickled, salady form at many places in between. "We associate cabbage with the fall, to be served with apples and pork and other meats, but, really, cabbage grows very well in summertime," says Brian Ricci.
August 19, 2015 |
Egg-glazed pastries, bright yellow egg tarts, and golden brown buns sit behind a glass window at Mong Kok Station, one of the many bakeries in Chinatown. There's a bakery at 109 N. 10th St. And, on the same block, two others plus Mong Kok at 153 N. 10th. That's four bakeries on one block, all offering almost the same thing: a cacophony of cream and carbohydrates. In the kitchen, dough is rising. And bun by bun, the bakers, some of them Chinese immigrants with little or no education and English language skills, are improving their lot in life.
December 19, 2014 |
Clemens Food Group, the Montgomery County pork producer that makes the hot dogs, sausage, pulled pork, and ribs sold at Phillies games, plans to build a $255.7 million pork processing plant in Michigan. The announcement by the Michigan Economic Development Corp. is a win for Pennsylvania, which will keep 2,200 employees at the Clemens headquarters in Hatfield, and for Michigan, which will gain 810 new jobs. Formerly known as Hatfield Quality Meats, Clemens is a sixth-generation family-owned business founded in 1895.
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)