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.
June 30, 2006
Haven't earned trust So, the point of your editorial on the New York Times leak of classified information ("Prosecuting Journalists: Democracy feels a chill," June 28) is that the press has the right to decide what deserves to be kept from our enemies and what the press should be entitled to know? That we should trust the press, but not trust our government? Sorry, you have not earned that trust. Terrence V. Gallagher West Chester Press doing its job The attacks on the New York Times for publishing an article about international financial transactions are particularly grotesque because the information that the government has been monitoring transactions has been in the public domain for several years.
November 20, 1998 |
It won't come as much of a surprise to most that the area around Washington Avenue has been witness to an increasing number of Vietnamese restaurants and food markets. What might raise some eyebrows is a food item called banh mi thit nguoi that I came across at the Viet Huong Cafe, 16th Street and Washington Avenue. This translates roughly to "Vietnamese hoagie. " "Well, not exactly," one of the owners explained. "It's actually a French hoagie. " Hmmmm. And we thought the hoagie was a Philadelphia creation.
September 7, 2012 |
For the last several summers, Bridget Gray's job could be described as culinary curator. As part of the staff behind the food-focused fund-raiser known as Feastival, she is charged with overseeing the menu items that nearly 90 restaurants and bars will serve Wednesday. She has to keep the selections diverse, to satisfy the 700 or so patrons who are paying upward of $250 a head for the night of entertainment and cocktail-party-style nibbling at Pier 9 on the Delaware River. This third Feastival - whose participants are wrangled by restaurateurs Stephen Starr, Michael Solomonov, and Audrey Claire Taichman - is expected to raise $400,000 for the Live Arts Festival and Philly Fringe.
December 13, 2003
Math is a really, really difficult subject to master. And some students in Washington desperately need tutors. The students include Tommy DeLay, Denny Hastert and Billy Frist. They belong to an after-school club called "conservative Republicans" and have promised to be real careful in mathematics and save the country a lot of money. Like, billions and billions. Their teacher is Mr. Bush, who got alternative certification for this classroom position. He pretends to be stern, but he's really a softie.
November 15, 1992 |
For sheer friendliness, Chao Restaurant in Paoli is hard to beat. This spanking-clean little Chinese restaurant is bathed in bright fluorescent lights that dazzle almost as much as the smiles of the two sisters who own it. The owners and chef formerly ran the China Delight restaurant in nearby Devon (now run by a friend), but moved to the attractive Chestnut Village Shoppes in 1990. Like the decor, the cuisine is moderately pleasant, although dishes could benefit from more assertive seasonings.
September 27, 1987 |
Four Seasons, one of the many new Chinese restaurants that have sprung up in recent months, is not as fancy as some of its competitors, but its food is quietly appealing. Generous portions filled with a good variety of ingredients are mercifully prepared without MSG. Although no one dish stands out, the Cherry Hill restaurant is a safe bet for satisfying dining. The best dish sampled on a recent visit was House Special Soup ($5.85), a large bowl of full-bodied, homemade chicken broth crammed with half the kitchen larder - tender chicken, whole peeled shrimp, giant medallions of red- roasted pork, carrots with serrated edges, crisp snow pea pods, delicate bamboo shoots, crunchy water chestnuts, firm bok choy, Chinese cabbage, canned mushrooms (alas!
May 6, 1992 |
Pineapple adds natural sweetness and savor to spicy foods; its unique flavor is especially welcome in dishes from the cuisines where the pineapple grows. Pineapple adds something else to meat and poultry: tenderness! Fresh raw pineapple - and pineapple juice - contain an enzyme that helps break down the fibers of meat that might otherwise be tough: ultra lean beef, for example. This enzyme survives only so long as the pineapple is not cooked, canned or heat-treated, so pay special attention to making sure you use the ingredient called for in these recipes . . . don't substitute canned!
September 22, 1989 |
Chinese restaurants with takeout menus save the day when a busy family can't face another pizza, or when vacationers come home to an empty fridge. A recent post-vacation stop at Lucky Star, a year-old Chinese restaurant in an Andorra shopping center, yielded a hasty, generous and cheap dinner for two. A spring roll, a pint of soup, a cold noodle dish, two entrees, rice and two fortune cookies cost $22.59. Lucky Star will not dazzle you. It does offer a warm welcome, waits of less than 10 minutes for takeout, familiar dishes and low prices.
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.