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FOOD
July 8, 2010
Milan salad redux Under the orange umbrellas at Table 31's al fresco sibling, The Plaza Cafe, outside the Comcast Center, diners steeped in Philadelphiana can be seen smiling at the menu listing for the Milano Salad, a satisfyingly retro bowl that has passed this way before. It is quite simply - quite classically - a pile of crunchy iceberg lettuce tossed with lightened-up Russian-ish dressing, adorned with cubed tomato, hard-cooked egg, a sprinkle of peeled shrimp, and a shred of bacon - all the fun of a BLT, plus shrimp.
FOOD
June 22, 1986 | By Gerald Etter, Inquirer Food Writer
This story is dedicated to Sal, Tony, Denise, Pat and Carmine and all the gang in South Philadelphia. Yo! And maybe the next number should be dedicated to the gang in the Burg. South Philadelphia isn't the only heavy-duty Italian enclave in this part of the world. In New Jersey's capital - that's the city on the north side of the bridge spanning the Delaware with the sign that says Trenton Makes, the World Takes - there's another one: a section of town known as the Burg.
FOOD
July 1, 2010 | By Linda Gassenheimer, McClatchy Newspapers
Steak, mushrooms, and sweet onions make a great, quick summer dinner. The steak, mushrooms, and onions are sautéed in the same pan. The balsamic vinegar-and-garlic marinade becomes a dipping sauce for the sandwich. Steak and Portobello Sandwich Makes 2 servings 1. Remove visible fat from steak. Mix garlic and balsamic vinegar in a self-sealing plastic bag. Add the steak and mushrooms. Marinate 10 minutes, turning bag over once. 2. Meanwhile, spray bread with olive oil and toast for one minute.
FOOD
July 1, 2010
Baba Ghanoush . . . 4 Chicken With Lime and Cilantro . . . 4 Fennel and Radiccio Salad . . . 2 French Potato Salad . . . 2 Steak and Portobello Sandwich . . . 3
FOOD
July 15, 2010
You go to Bitar's in the Italian Market for top-notch gyros and kebabs, thereby avoiding the cheesesteak glut two blocks away. But when in Rome . . . . Amin Bitar says the new Bitar steak and potato sandwich wrap started as a joke, as a customer asked for a Lebanese riff on a steak sandwich. It starts with a fresh-baked pita, spread with a moderately spicy harissa mayo, and topped with thinly sliced, char-grilled sirloin steak, sauteed onions, and red and green bell peppers.
NEWS
July 10, 2006
EVERY DAY, I pick up the paper and read about Geno's and their sign. I don't understand why people go there in the first place, not because of the sign, but because of the fatty piece of meat they call a cheese- steak. Ever hear of Steve's or Chink's? Now that's a good steak. Jim Kantner Philadelphia
ENTERTAINMENT
April 10, 2002 | By LAUREN McCUTCHEON For the Daily News
H. & J. McNally's Schmitter is legendary among Chestnut Hill pub-goers. Like any legend, the sandwich has inspired a few myths. Some folks believe it's named for former Phillies third baseman Mike Schmidt. Women in their ninth month of pregnancy have sworn eating a Schmitter induces childbirth. But here's the real story behind the Schmitter. One night in the late '60s, former Chestnut Hill Hospital ER worker and McNally's regular Dennis Krenich asked bar owner Hugh McNally for something different on his cheesesteak.
ENTERTAINMENT
July 31, 2008
Q: I cook at home a lot and enjoy all types of cooking, especially grilling. How in the heck do you get a steak at home to taste like a great restaurant steak? Is it even conceivable? - Mark C. A: Mark, I've learned that things usually taste a little better when someone else waits on you, cooks for you and cleans up after you. I've tried to convince my wife that cooking at home is just as good as or better than eating out. But she always says, "Honey, we don't have prep cooks or people who wash dishes here like you do at work.
LIVING
August 12, 1999 | By Robert Strauss, FOR THE INQUIRER
Sixth grade was a dark year for Jerry Crafts. He weighed 190 pounds and wasn't particularly athletic. When girls noticed him at all, it was to look at him and move away as quickly as possible. Bullies picked on him, called him Orca, after the whale. "I was short and real fat. It was taking me a long time to blossom," said Crafts, 31, laughing a bit sarcastically in reflection. He was leaning on a tree - or was that tree leaning on him? - after morning practice at the Eagles training camp as the team prepped for tonight's preseason game at Veterans Stadium.
FOOD
December 18, 2008 | By Elisa Ludwig FOR THE INQUIRER
In some homes, a pricey beef roast is the yuletide equivalent of Thanksgiving's sweet potato and marshmallow casserole: essential. Yet in tougher times such as these, a $100 rack of prime rib is out of the question for many hosts, a $150 cut of filet mignon unthinkable. Even for those who can afford it, luxury meat can seem distasteful, an edible symbol of the excesses that have contributed to our financial woes. "I've served prime rib for the past five years . . . but this year we'll be doing a turkey," says Lois West, a school administrator and Center City resident.
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