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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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ARTICLES BY DATE
NEWS
April 11, 2014
SURE, IT'S based on the infamous episode sparked by the late cheesesteak impresario Joey Vento posting a sign at Geno's insisting patrons place their orders in English. But at its essence, "Down Past Passyunk" is a legal drama. As in the law of unintended consequences. The A. Zell Williams ensemble piece is having its world premiere staged by InterAct Theatre Company through April 27 at Center City's Adrienne Theatre. It is an intense, thought-provoking piece that starts out as what appears to be the kind of wise-guy riff on working-class Philadelphians that Bruce Graham has taken to the bank for decades.
NEWS
November 11, 2013 | By Chris Hepp, Inquirer Staff Writer
TEL AVIV - Mayor Nutter says he has learned some lessons. His commerce chief thinks he has some fish on the line. Business owners traveling with Philadelphia officials on this two-nation marketing tour say their expectations have been more than met. That is the synopsis of the self-graded report card for some of the principals participating in the mayor's 10-day trade trip which started in London before flying on to this city Thursday. With the trip not to end until Monday, the general consensus among participants is two thumbs up. Certainly that is the feeling of Bob Moul, president of the software company Artisan Mobile, who traveled on the London leg of the trip in part as an ambassador for the city and a deal maker for his own firm.
NEWS
September 17, 2013
G ENO VENTO, 42, of Penn's Landing, is president and chief executive of Geno's Steaks, the South Philly cheesesteak biz he took over in 2011 after the death of his father, Joey. He recently hired a boutique public-relations firm, Neff Associates, to help him. Geno's Steaks opened in 1966, and Geno started working there at 17. At night, he produced theater, concerts and comedy shows. Q: When your dad died, was any thought given to closing or selling the biz? A: I knew I would keep it going.
FOOD
June 27, 2013 | By Stephanie Witt Sedg, Washington Post
With today's meat-on-the-side, vegetables-in-the-middle sensibility, it's time for an update on the steak dinner. Slice that steak thin and mix it with vegetables for a beautiful main-course salad. Teriyaki Steak, Snow Pea and Shiitake Salad     For the steak: 3 tablespoons soy sauce 2 tablespoons toasted sesame oil 2 teaspoons brown sugar 1 pound flank steak, 1 to 1 1/2 inches thick For the salad: Kosher salt 6 ounces snow pea pods 3 tablespoons olive oil 8 ounces shiitake mushrooms, stemmed, sliced into 1/4-inch strips 1/2 medium sweet onion, finely chopped (1/2 cup)
NEWS
April 12, 2013
A dozen places to get your cheesesteak on, kinda: Sampan: Bao buns (Cantonese dumplings), $7. 124 S. 13th St., 215-732-3501, sampanphilly.com. Iron Hill Brewery: Egg rolls, $10.95. Multiple locations, ironhillbrewery.com. Noir: Pot pie, $12. 1909 E. Passyunk Ave., 267-319-1678, noirphiladelphia.com. Del Frisco's: Dumplings, $16. 1426-1428 Chestnut St., 215-246-0533, delfriscos.com. Sullivan's: Egg rolls, $13. 700 W. Dekalb Pike, King of Prussia, 610-878-9025, sullivanssteakhouse.com.
NEWS
March 31, 2013 | By Diane Mastrull, Inquirer Staff Writer
To a steak shop in Philadelphia's Wissinoming section that remains pretty much as it was when it opened 64 years ago, big change is coming Monday. Chink's Steaks on Torresdale Avenue is taking on a new name: Joe's Steaks & Soda Shop. Some will consider it a long-overdue act of racial sensitivity at a business whose name - the founder's nickname since childhood and a slur against Chinese - has drawn fire from Asian Americans. Others no doubt will protest the switch, including regulars who have griped about any shift in how things are done at the retro-1950s eatery, even the addition of french fries to the menu about four years ago. Some might even think it's an April Fool's prank.
NEWS
March 30, 2013 | By Diane Mastrull, INQUIRER STAFF WRITER
To a steak shop in Philadelphia's Wissinoming section that remains pretty much as it was when it opened 64 years ago, big change is coming Monday. Chink's Steaks on Torresdale Avenue is taking on a new name: Joe's Steaks + Soda Shop. Some will consider it a long-overdue act of racial sensitivity at a business whose name - the founder's nickname since childhood and a slur against Chinese - has drawn fire from Asian-Americans. Others no doubt will protest the switch, including regulars who have griped about any shift in how things are done at the retro-1950s eatery, even the addition of french fries to the menu about four years ago. Some might even think it's an April Fool's prank.
NEWS
March 29, 2013 | BY DAVID GAMBACORTA, Daily News Staff Writer gambacd@phillynews.com, 215-854-5994
SAME GREAT cheesesteaks, now with 99 percent less controversy! That, in so many words, was the gist of Thursday's announcement that Chink's Steaks in Wissinoming will debut a new name, Joe's Steaks & Soda Shop, on April 1. And no, it's not an April Fools' joke. "I've been here for 35 years, and I've owned [Chink's] for 14. We've had some controversy," Joe Groh, the shop's owner, said by phone Thursday night. "We just decided it was time for myself, my family, my employees to get with the times.
FOOD
February 22, 2013
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: First, a big congrats goes out to all the local chefs and restaurateurs who were nominated as national semifinalists for James Beard Foundation Awards: Vernick Food and Drink (best new restaurant); Marc Vetri (outstanding chef); Vetri (oustanding service); Fountain Restaurant (outstanding service); Franklin Mortgage & Investment Co. (outstanding bar program); Andre Chin and Amanda Eap, Artisan Boulanger Patissier (outstanding pastry chef)
FOOD
February 21, 2013 | Craig LaBan
Here is an excerpt from Craig LaBan's online chat: Craig LaBan: First, a big congrats goes out to all the local chefs and restaurateurs who were nominated as national semifinalists for James Beard Foundation Awards: Vernick Food and Drink (best new restaurant); Marc Vetri (outstanding chef); Vetri (oustanding service); Fountain Restaurant (outstanding service); Franklin Mortgage & Investment Co. (outstanding bar program); Andre Chin and Amanda Eap, Artisan Boulanger Patissier (outstanding pastry chef)
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