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ENTERTAINMENT
October 2, 2008
Q: Is prime rib the same thing as a rib-eye steak? If so (or if not), would I prepare them the same way? I enjoy listening to your NPR radio show. Your expertise is greatly appreciated. - Thomas C. A: Thomas, you have brought up an issue most people do not have a clear understanding of that is the subject of much debate. Wars have been waged over less. I'm not talking about the difference between prime rib and rib-eye, I'm talking about my expertise. That being said, and since I have your vote of confidence, let's get down to the bare bones here.
NEWS
April 24, 2012
WHAT EXACTLY is Steak-umm? In his ruling, Judge Lawrence Stengel describes it as made "from chopped and formed emulsified meat product that is comprised of beef trimmings left over after an animal is slaughtered and all of the primary cuts, such as tenderloin, filet, and rib eye, are removed. . . . The emulsified meat is pressed into a loaf and sliced, frozen and packaged. "
NEWS
April 23, 2012 | BY STEPHANIE FARR, Daily News Staff Writer
Steak-umm, a national brand of thinly-sliced frozen steak, has lost its trademark infringement fight against local restaurant chain Steak 'Em Up in a David and Goliath battle of the steak world that's played out over the last three years in federal court. In 2009, Steak-umm filed the suit against Michael Lane, owner of Steak 'Em Up, which has locations in South Philly, Old City, Collingdale and Ridley Park. Steak-umm claimed that the name of Lane's store was trying to capitalize off Steak-umm's national brand and that it would confuse consumers.
FOOD
June 9, 1993 | by Barbara Gibbons, Special to the Daily News
If you're a steak-lover, you're favorite fish should be fresh tuna. Barbecued or broiled, a tuna steak has many of the qualities that make beefsteak so popular: robust flavor and the meaty texture of a fine tenderloin. Think of it as steak with fins! Although tuna has more fat than delicate fish like sole and flounder it's still much lower in fat than beefsteak. And the fat it contains is the healthy kind: the omega-3 fatty acids that help clear arteries of cholesterol's waxy build-up.
FOOD
August 28, 2003 | By Steven Raichlen FOR THE INQUIRER
When people fire up their grills, it's often to cook steak, which tops our list of grill favorites. Cooking a steak so it's seared and crusty on the outside, tender and juicy on the inside, and grilled to the exact doneness desired is the mark of a master. Unfortunately, many steaks come off the grill undercooked, overcooked, dried out or tough. If these are familiar problems, this guide to grilling the perfect steak is for you. Select the right steak The high dry heat of a grill requires a relatively thin, tender, well-marbled cut. The best are super-tender filet mignon, flavorful New York strip, generously marbled rib-eye, and tasty T-bone.
NEWS
January 23, 1989 | By Robert J. Terry, Inquirer Staff Writer
A steak-shop patron who had complained about slow service was stabbed to death by a cook early yesterday, police said. The victim, who carried no identification, was pronounced dead at Albert Einstein Medical Center of a stab wound in the left side of his chest. The Medical Examiner's Office was trying to determine the victim's identity last night. Police said the victim, a man in his 20s, had quarreled with the cook, Herbert Saxton, 44, of the 4400 block of North Broad Street, about poor service.
NEWS
November 1, 1991 | by Maria Gallagher, Daily News Restaurant Critic
I must confess up front that the prospect of a 24-ounce steak for $9.95 did not dispatch me to Montana with high expectations. I was certain that a steak that size, at that price, would give a restaurant critic plenty to chew on. The new steakhouse on Front Street proved me half wrong. Montana turns out a respectable, beefy-tasting charcoal-grilled steak for the price, along with a decent baked potato. Another surprise was the charcoal-grilled swordfish ($8.95) - a hefty serving, 2 inches thick, and succulent throughout.
FOOD
March 9, 1988 | By Gerald Etter, Inquirer Food Writer
As any beef lover can attest, a strip steak is a tender, flavorful cut of beef. It is cut by stripping away the tenderloin muscle from the porterhouse and T-bone sections of the short loin, leaving the top loin muscle, bone and a portion of the sirloin called the tail. This steak is sold as shell steak, New York strip or Kansas City steak. No one, however, has ever thought to call it a Philadelphia strip - and for a good reason: Not only is Philadelphia not credited with creating the strip steak, but it took an act of the federal government before it made its debut here.
FOOD
April 27, 1997 | By Bev Bennett, FOR THE INQUIRER
Sandwiches vary with the seasons, and this is the time for a springlike, hearty feast. For this hefty sandwich, you don't want to use spongy white bread. The choice of a holder for this steak sandwich is yours: sourdough, French bread, pumpernickel, rye or onion rolls all work perfectly. You'll also need a spicy sauce to smother the sandwich, something other than just plain mustard. Cube steak, which admittedly looks meager on the shelf, comes into its own as the centerpiece of this generous sandwich - if you build it up. All you have to do is top it with onions, pack it in a hunk of French bread, and slather on some Chili Con Queso - a hot, rich cheese-and-salsa concoction.
NEWS
March 12, 2004
ENOUGH of this Chink's story already! Can't anybody out there figure this out? Let me help you: The owners of the steak shop are brilliant. They themselves started this rumor about Asians being offended! Radio talk shows and our beloved Daily News picked it up - and it took on a life of its own. The owners of Chink's are laughing all the way to the bank! This is a fantastic form of "subliminal" advertising - and it works. How do I know? Because I've been a Pat's, Geno's and Jim's guy all my life.
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FOOD
July 15, 2016
Makes 4-6 servings 1/4 cup prepared horseradish (about half a 4-ounce jar) 4 garlic cloves, finely minced 1 tablespoon extra virgin olive oil, plus more for drizzling 1 tablespoon dark brown sugar 1 tablespoon fine sea salt plus more for sprinkling 1 teaspoon freshly cracked pepper One 2-pound flank steak 11/2 pounds cherry or cocktail tomatoes on the vine   1. Whisk together the...
FOOD
June 17, 2016
Since transitioning in January from his popular food cart to a mustard-yellow brick-and-mortar storefront in Brewerytown, Josh Kim's SpOt Gourmet Burgers has, not surprisingly, become a bona-fide destination for some of the best burgers in town. Creative house-ground beauties such as the Ponderosa (posed inside its bun over a raft of french fries with mushrooms, Swiss, and barbecue sauce) and a lamb-patty special scented with mint over cumin aioli were just two of his recent hits.
NEWS
January 22, 2016
J ACK STOLLSTEIMER . Ever heard of him? We certainly have. Repeatedly. No, it's not a household name, but Stollsteimer, you might recall, is the former safe-schools advocate for the Philadelphia School District. He previously served as an assistant district attorney in Delaware County and as an assistant U.S. attorney. Nice fella, but boy, does he have commitment issues. That's what we at Clout call it when someone is always in the mix to run for public office but is never actually running . We've been hearing Stollsteimer's name as a potential candidate for about a decade now. In 2007, for example, Delco Democrats tried to recruit him to run for district attorney.
NEWS
December 18, 2015
The truck: Mike's Steaks, aesthetically, is a complete 180 from Unique Greek, the pastel-splashed truck featured in this space last month. Mike's looks like . . . a metal box. Basically, like every other nondescript food cart you've ever seen. However: Mike's Steaks landed on our radar about six months ago when local writer Dan McQuade wrote in Playboy that Mike's makes one of the best cheesesteaks in town. In fact, McQuade ranked Mike's No. 4, wedged between heavy hitters Dalessandro's in Roxborough and Jim's on South Street.
FOOD
October 16, 2015 | By Michael Klein, For The Inquirer
A steak revival of sorts Luke Palladino - his eponymous Italian restaurant on cruise control on Passyunk Avenue - is opening LP Steak at the Valley Forge Casino Resort (1160 First Ave., King of Prussia, 610-768-5003). Debut is Friday. In some respects, it's a revival. Palladino briefly ran an LP Steak two years ago in Northfield, N.J., as his Luke Palladino Seasonal Italian Cooking (now in Linwood) was ending its lease. The Valley Forge LP Steak, a low-lit, contemporary affair with a roomy bar, is more than six times the size.
ENTERTAINMENT
September 12, 2015 | By Molly Eichel, Inquirer Staff Writer
Vegetarians need not apply for this one. French director Franck Ribière, along with his favorite butcher, Yves-Marie Le Bourdonnec, goes on a quest to find the perfect steak in Steak (R)evolution . They travel the world, to Brooklyn's Peter Luger, to Montreal's Joe Beef, to Le Bourdonnec's Parisian butcher shop, to farms in Argentina and beyond. Through their mouthwatering journey, they consider trends in the beef industry and the ways globalization has affected how we eat. The breeding of cows in France, for instance, was affected by the rise of grilling in the United States in the 1950s.
NEWS
June 19, 2015 | By Maria Panaritis, Inquirer Staff Writer
It was a faceoff between city planners and city residents. And the residents won. The Philadelphia zoning board voted unanimously Wednesday to block a developer's hotly contested plan to build a four-story apartment complex across from Pat's King of Steaks. The 4-0 vote to deny a zoning variance drew elation from neighbors and disappointment from developer Paul Mirabello, and left the future of the long-vacant parcel at one of the city's marquee intersections uncertain. "I'm super-excited," said Robert Stewart, 35, among a handful of residents who pleaded during the two-hour meeting to allow only single-family homes on the large lot at Ninth and Wharton Streets.
FOOD
June 5, 2015 | Craig LaBan, Inquirer Restaurant Critic
The neon-lit arrival of Joe's Steaks in Fishtown and the suddenly retro-polished diner corner of Frankford and Girard is a major development in the world of Philadelphia cheesesteaks. That's because owner Joseph Groh has long maintained his home base in Torresdale as one of the city's finest examples of what a classic steak made with high-quality, freshly sliced, cooked-to-order rib eye can be. He's weathered the ire of some old-timers who still resent his changing the name it had since 1949 (Chink's)
ENTERTAINMENT
April 29, 2015 | By Jenny DeHuff
THIRTEEN-time World Series of Poker champion Phil Hellmuth Jr. headlined a high-stakes celebrity poker showdown at SugarHouse Casino (1001 N. Delaware Ave.) last night. The Fishtown casino hosted its first major cash poker tournament this past weekend, featuring the WSOP Hall of Famer and three local poker fanatics dubbed Philly's "Cheesesteak Kings"- Tony Luke Jr ., from Tony Luke's; Frank Olivieri, from Pat's Steaks; and Geno Vento, from Geno's Steaks. SugarHouse gave all three of them $5,000 to buy in. Hellmuth, who can also be seen on "Poker Night in America," which airs Monday nights on CBS Sports Network, will be available today at the casino for photos and autographs.
ENTERTAINMENT
April 1, 2015 | By Ellen Gray
* WEIRD LONERS. 9:30 tonight, Fox 29. * YOUNGER. 10 tonight, TV Land. * THE DOVEKEEPERS. 9 tonight and tomorrow, CBS3.   BECKI NEWTON had the kind of Philly experience the other night she never imagined when she was studying European history at Penn. But, then, the actress, who stopped by the Daily News Friday to talk about her new Fox sitcom, "Weird Loners," barely remembers Center City then. "When I was here - it's been almost 12, 13 years - I was a student.
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