February 4, 2013 |
TO THE VICTORS went the cheesesteaks. But first to the kids who helped them. Lunch periods last Friday at Roman Catholic High were rather amazing, according to rising basketball star Rashann London. "When they made the announcement, guys were cheering and screaming," he said. "They were going off. Everybody was excited. " Even against rivals, Sunday games can be tough sells for students, so Roman coach Chris McNesby told the school to inform the students he'd pay for cheesesteaks for the first 50 to show up for the Catholic League battle vs. St. Joseph's Prep.
January 31, 2013 |
Super Bowl Sunday surely is one of the meatiest eating days of the year. And some recent trends on the butchering side of things are offering whole new ways to raise your meat game, so to speak. Until recently, shopping for meat at the grocer generally meant you were limited to just a few mainstream cuts, says meat guru Bruce Aidells, author of last year's The Great Meat Cookbook . Part of the problem was the standardization of the meat industry. Butchering skills waned because so much was handled at the industrial level.
January 15, 2013 |
CARMELO ANTHONY was hungry, and not just to end the Knicks' losing streak. He wanted something to eat. Anthony, struggling to keep his energy up while fasting for 2 weeks, snapped out of a slow start by scoring 18 of his 27 points in the second quarter, and New York ended its season-high, three-game skid with a 100-87 victory over the New Orleans Hornets on Sunday. Anthony missed seven of eight shots and scored two points in the first quarter of the noon start he dislikes, then outscored the Hornets by himself in the second period as the Knicks took the lead for good.
December 23, 2012 |
Mark Harris works the grill in the cafeteria at Abington Memorial Hospital. Jack Lawlor's wife was dying. He was at the hospital day after day, hoping she'd get better, and every day he'd go into the cafeteria for a steak sandwich. Mark knows all the regulars, the doctors and nurses. He noticed Jack after a few days in line and concluded that he was visiting a sick relative. Mark tried to be cheerful to him in line, and do what he could - give him extra steak on his sandwich.
November 9, 2012
Chain: Applebee's. Company description: "Chimichurri glazed 7 oz. sirloin and chipotle lime shrimp with fried red potatoes, black bean corn salsa, sliced mushrooms, roasted red peppers, red onions and zesty chipotle cream sauce. " Calories: 790, with 47 grams fat and 3,530 mgs salt. Location: 3219 Street Road, Bensalem. Order time: About 15 minutes. Price: $15.99. Review: If the cooks in Applebee's kitchens can't execute a dish, the food stylists would do well not to make it look so darn delicious in the menu photos.
November 8, 2012 |
As dawn breaks over the city, the meat men pull up at restaurant back doors, dropping off steaks, ground beef, and other cuts. More of these trucks now bear a 201 or 646 area code on their doors. Pat LaFrieda and DeBragga & Spitler - New York-rooted butchers who enjoy cult followings among chefs who rave about their dry-aging - have recently begun nibbling at the wholesale-beef business in the region. Their appearance in Philadelphia has everything to do with the price of real estate in Lower Manhattan.
August 17, 2012
THIS WEEK, the Harrisburg Patriot-News reported that PennDOT spends its time and money printing the illustrious "Philadelphia Cheese Steak Guide. " The brochure sends hungry readers to just six shops throughout the city. Oddly, it doesn't tell them which transportation to use to get there. We understand why it's in the government's interest to promote tourism. That's why there is a state tourism office. The Department of Transportation has plenty of other jobs to keep it busy, including getting official voter IDs to the nearly million residents who don't have the ID required to vote.
July 19, 2012 |
Cole (for Nicole) Mahon points out that her tattooed, formidably muscled arms have nothing to do with gym time; they're from long hours she puts in each week rolling out some of the tenderest pierogi dough in town. A pierogi menu wasn't part of the plan six years ago when she and her brother James took over the Green Rock Tavern, a corner bar with a bad reputation on Lehigh Avenue: "I grew up on ravioli," she says. But in deference to the Fishtown-Port Richmond neighborhood's Polish sensibility, she honed her pierogi moves at the table of a friend's mother.
July 19, 2012 |
For the chimichurri: 8 cloves garlic, peeled and crushed 2 teaspoons salt 4 cups lightly packed flat-leaf parsley leaves and tender stems, finely chopped 1 cup fresh oregano leaves, finely chopped 1 cup red wine vinegar 2 cups olive oil 2 tablespoons crushed red pepper For the steak: 3 pounds skirt steak 1. To make the chimichurri: Place the crushed garlic on your cutting board and sprinkle the salt over...
July 12, 2012
1 tablespoon Dijon mustard 1½ tablespoons peeled and grated fresh ginger 1½ tablespoons red wine vinegar 1 teaspoon brown sugar ½ cup pure olive oil 1. Whisk together all ingredients in small bowl or put ingredients in a covered jar and shake until the sugar dissolves. From Solo Suppers by Joyce Goldstein (2003) Note: Trader Joe's Sesame Soy Ginger Vinaigrette may be used as a substitute. Per three-tablespoon serving: 247 calories, trace protein, 1 gram carbohydrates, 1 gram sugar, 27 grams fat, no cholesterol, 46 milligrams sodium, no dietary fiber.