TITLE

In praise of the pork chop

AUTHOR(S)
Fitzmorris, Tom
PUB. DATE
June 1996
SOURCE
New Orleans CityBusiness (1994 to 2008);6/10/96, Vol. 16 Issue 49, p23
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
Presents information on the pork chop. Absence of cases of trichinosis from commercially raised pork; Improvement of the quality of meat; Service of pork chops by restaurants in New Orleans, Louisiana.
ACCESSION #
9607092696

 

Related Articles

  • HORMEL'S AUSTIN BLUES BBQ RIB TIPS.  // Restaurant Business;12/15/2003, Vol. 102 Issue 20, p58 

    The article presents information on the Hormel's restaurant's Rib Tips, these fully cooked meaty portions of pork sparerib are hand-rubbed with spices and slowly smoked overnight using real hickory wood.

  • Grub Street Digest. Maurer, Daniel // New York;3/8/2010, Vol. 43 Issue 7, p50 

    This section offers news briefs on the restaurant sector in New York as of March 2010, taken from the Grub Street, the food blog of the "New York" magazine, including the call of Sara Jenkins, the chef-owner of the sandwich shop Porchetta, for meat purveyors and the National Pork Board to...

  • Don't bother blowing smoke about pig housing. Berman, Richard // Nation's Restaurant News;4/29/2013, Vol. 47 Issue 8, p18 

    The article reports on pledges made by restaurants and food retailers to make demands on their pork suppliers to stop using maternity pens that safely house mother pigs.

  • WE MAY BE ON THE VERGE OF BANNING TRANS FATS, BUT WE HAVEN'T FORGOTTEN ABOUT PORK. Platt, Adam // New York;12/25/2006, Vol. 39 Issue 46, p55 

    The article focuses on the consumption of pork products in New York. The author provides a list of dishes at various city restaurants. Rated dishes include braised pork belly, pork scrapple, and Cubano sandwiches. The pork dishes listed are available at New York restaurants such as Daniel,...

  • In praise of the pork chop: a list of the area's 10 best. Fitzmorris, Tom // New Orleans CityBusiness (1994 to 2008);06/05/2000, Vol. 20 Issue 50, p39 

    Presents a list of dining establishments that serve the best grilled or broiled pork chops in New Orleans, Louisiana. Advances in pig-raising that have resulted in a much leaner, lighter-tasting pork meat; Importance of sauce and presentation; Mike Ditka's; Gabrille; Clancy's Nola; Boule Prime...

  • Living high on the hog. Thorn, Bret // Nation's Restaurant News;4/28/2003, Vol. 37 Issue 17, p47 

    Focuses on the popularity of pork belly in restaurant menus in the U.S. Presentation of different pork belly recipes; Seasonings used by chefs in cooking pork belly; Enumeration of restaurants offering pork belly in their menus.

  • For ethnic adventures.  // Restaurant Business;05/01/97, Vol. 96 Issue 9, p110 

    Focuses on the pork dishes offered by restaurants in the United States. Comment by Zarela Martinez, owner of Zarela in New York City; Major pork specialties in Asian cuisine; Features of approach used by Havana restaurant in Chicago, Illinois in offering pork dishes; Type of pork dishes offered...

  • Raise your fork to different cuts of pork: In fine dining, unusual choices are head and shoulders... Caldwell // Nation's Restaurant News;11/15/99, Vol. 33 Issue 46, p41 

    Reports on the trend for restaurants to consider pork shoulder, shank and butt or underutilized pork cuts in fine-dining fare. Price as bonus for the restaurant's bottom line; Preparation of pork cuts in various restaurants in the United States.

  • Menu Products.  // Restaurant Business;10/1/2002, Vol. 101 Issue 16, p77 

    Features several pork products in the restaurants in the U.S. Hormel's Always Tender Pork; Heatherstone Ham of Hillshire Farm & Kahn's; Recipe for Pork Scaloppine.

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics