January 14, 1988 |
Albert C. Kissling, Philadelphia's sauerkraut king who started his multimillion-dollar business out of the back seat of a roadster, died Monday. He was 82 and lived in Ardmore. Kissling, who founded the A.C. Kissling Co., in Fishtown, was hospitalized Saturday with a heart ailment. He started his own business in 1927 as a "meat-jobber. " He bought meat from slaughterhouses, threw it on an ice block in his father's car, then sold the meat to stores. At the same time, he decided to resurrect his father's sauerkraut business.
March 23, 1988 |
Some delicacies are not so delicate. Take anchovies, for example, or Roquefort cheese and balsamic vinegar. The aroma of truffles lends itself more to mulching than munching, just as a whiff of fine Parmesan seems closer to something predigested than digestible. But for a food that goes straight for the tear ducts, there's none to compete with a pungent crock of kraut. Sauerkraut is neither expensive nor difficult to prepare, but it does take time and regular attention. If you want to make your own, you'll need some firm, heavy-headed white cabbage, a few handfuls of pure kosher or pickling salt, and a large ceramic crock or glass jar. Then, all it takes is a cool cellar and two to four weeks of weighting, stirring, prodding and tasting.
October 19, 1995 |
The Kapusta Squeezers Ball is kaput. At least for this year. Seems not enough people were juiced about it. And juice is what Port Richmond's Kapusta Squeezers Ball is all about. Why, the ball's very foundation was built on juice. Kapusta juice. Kapusta. Polish for sauerkraut. Whatever you call it, juice is the highlight of the evening. Goes like this. Men and women roll up their sleeves, lean over, dig a hand as deep as they can into a 50-pound barrel of sauerkraut and scoop out as much as their hand can hold.
January 11, 1995 |
Some delicacies are not so delicate. Take sardines, for example; Gorgonzola or kimchi. The aroma of morels lends itself more to mulching than munching, and the perfume of caviar can be downright fishy. And for a food that goes straight for the tear ducts, there's none to compete with a pungent crock of sauerkraut. Preserving ingredients through spicing and pickling is one of the most ancient culinary endeavors. Before the widespread use of ice and refrigeration to help retain the natural qualities of fresh food, preserved meats and vegetables were the norm.
February 23, 2000 |
Here's how we like our dogs, from coast to coast: East: Consumes more all-beef hot dogs than any other region. South: Second to the West in its consumption of poultry dogs. Many local varieties are piled with vegetables ("dragged through the garden") and topped with cole slaw. Midwest: Consumes more pork-and-beef franks. West: Consumes more poultry dogs than any other region. TOPPED DOGS Berkeley - Lettuce and tomatoes. Chicago - Onions, mustard, dark green relish, kosher pickle, tomatoes, peppers, celery salt on a poppyseed bun. Detroit - Meat sauce.
March 20, 2002 |
Food historians disagree about who created the first Reuben. Some say the inventor was New York deli owner Arthur Reuben (who used ham instead of corned beef); others claim it was an Omaha grocer named Reuben Kay (who built the sandwich during a poker game). But there's no debate about the origins of the first smoked salmon Reuben. Built with fresh lox, Cheddar cheese, sauerkraut and a spicy dressing, the reinvented Reuben was an instant hit when it debuted three years ago at Old City's Philadelphia Fish and Co. Now it's a permanent - and still popular - item on the 20-year-old restaurant's lunch menu.
October 1, 1986 |
Now that days are getting shorter and there is a hint of autumn in the air, we can pull out some cold-weather meal ideas. One of my favorites always has been that grand melange of pork, sauerkraut and mixed sausages called Choucroute Garni. Traditionally served with boiled new potatoes and lots of mustards, this Alsatian dish usually calls for a pork loin and at least four species of sausage. Just because I am dining alone does not mean I must be deprived of this divine taste, so I make this simplified version at home on cold fall evenings.
March 12, 2003 |
There are plenty of pubs where you can guzzle green beers this St. Patty's Day. But there aren't too many places where you wash 'em down with an Irish grinder at 2:30 a.m. That's because not every place is Jay's Elbow Room on Route 73 in Maple Shade, N.J. Jay's has been around since '54, and has been owned by Don Mann since '78. These days Mann's son-in-law Tommy helps run the bar. Jay's is well known for serving $1 lunch specials, inexpensive pitchers...
May 2, 2001 |
One of the elements that makes a traditional Reuben sandwich taste so good is the rye bread. However, at Hymie's Merion Deli at 342 Montgomery Ave., Merion, the "Reuben Latke" switches rye for another ingredient - potato pancakes (latkes). It's an open-faced sandwich that incorporates the usual Reuben flavors - sauerkraut, corned beef, Swiss cheese, Russian dressing. But the potato latkes give it a fun twist. Owner Louis Barson (who practically grew up in the business since his family bought the original deli from Hymie in 1974)
January 29, 1992 |
SWEET . . . Don't be afraid to indulge your craving for ice cream. So says Arun Kilara, a Pennsylvania State University food scientist. "Somehow people have the notion that ice cream and frozen desserts are major contributors of fat in our diets, and this is not the case," Kilara says. Although it does contain fat, Kilara says, ice cream also contains such nutritional pluses as protein, calcium and carbohydrates. . . . AND SAUER Sauerkraut on pizza? It's all the rage in Montana.