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.
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)