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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
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)
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.
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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.
SPORTS
January 16, 2015 | By MARCUS HAYES, Daily News Sports Columnist
PERHAPS NOW sanity will manage a toehold. The best of 2014's quarterback class were undressed in consecutive playoff rounds. Florida State's Jameis Winston by Oregon, then the Ducks' Marcus Mariota by Ohio State. The Buckeyes did so in prime time, on national television, drawing record ratings. The Buckeyes did it without a particularly remarkable defense. It was good, to be sure, but it did not dominate. The Buckeyes ranked 15th in yards allowed per game. They were 17th against the pass.
ENTERTAINMENT
November 20, 2014 | By Samantha Melamed, Inquirer Staff Writer
In Paddy's Old City Pub, where neon beer signs gleam through the cigarette smoke, Mick Kae has a decision to make. "I don't know if I should write to my exes or what," Kae says, plucking an envelope from a stack provided by Casa Papel, a stationer in Northern Liberties. "I'm debating whether to actually kick a dead horse. It seems to make them angry when I communicate with them, no matter what the form. " He decides to give it a shot. After all, making connections is the point of Publetters, a series of free letter-writing events held at bars around the city.
SPORTS
October 17, 2014 | BY MIKE KERN, Daily News Staff Writer kernm@phillynews.com
SO, WHAT'S harder to fathom: that Mississippi State's football team in 5 weeks went from unranked to No. 1 for the first time ever, or that its coach somehow made it to Starkville by way of beautiful, downtown Collegeville, where some two decades ago he was a tight end for Ursinus College? "I've yet to meet anybody in Mississippi who can pronounce [Ursinus] the first time," said Dan Mullen, whose Bulldogs just became the first team in more than 30 years to beat three Top 10 opponents in succession.
NEWS
July 7, 2014 | By Craig LaBan, Inquirer Restaurant Critic
A romantic meal out should be a big deal no matter where or when it happens. But chef Terry White knows date night at the Shore can carry extra resonance. "Maybe they've circled that day of that week on the calendar when the grandparents can watch the kids," he says. "They've saved up to splurge, and it's a meal they're going to remember for the rest of the year - one way or the other. " When things go right? "That's when people remember you during the winter. " After what seemed like one of the cruelest, coldest off-seasons in memory, White, a longtime veteran of steak houses and the high-volume Princeton in Avalon, has reemerged in Cape May with an airy perch overlooking the sea and some inspired contemporary cooking that should be remembered quite fondly in December.
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.
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