November 21, 2013
One of the staples of Maryland eating is pit beef. There's something special about the flavor produced when cooking a beef roast over fire. It's not the most common sandwich to see at the stadium, but when done correctly, it makes for an easy and extremely tasty tailgate. This recipe has you doing most of the cooking at home before the game, with an easy reheating step at the parking lot. Maryland-style pit beef Makes 10-15 sandwiches 1 tablespoon black pepper 1 tablespoon kosher salt 1 tablespoon garlic powder 1 tablespoon chili powder 4-6 pounds top, bottom or eye round beef roast 10-15 soft kaiser rolls 2 large white onions (sliced very thin)
August 6, 2014
A decision last week by the U.S. Court of Appeals for the D.C. Circuit, upholding federal regulations requiring that meat labels state where the animal was born, raised and slaughtered, is a win for consumers, public health and American meat producers. It means that mystery meat from third-world sweat shops will be far less de rigueur for the discerning public, along with the substantial health risks associated with food from questionable sources. As detailed in a number of books - particularly Upton Sinclair's "The Jungle" (1906)
September 30, 2010
Baltimore baseball legend and former Oriole Cal Ripken Jr. is teaming with Long Valley, N.J.-based Florio Sports LLC to sell a beef jerky snack, the sports firm announced Wednesday. The jerky, called Ripken Power Shred, is available only online at http://www.chewjerky.com until spring of 2011 when the product will be available in retail outlets. The snack, which is made from "lean American beef," according to a news release, will debut at the National Association of Convenience Stores trade show in Atlanta from Tuesday through Friday.
August 6, 2003
On a scorched afternoon a few days ago, two men sat in the deliciously cool black-lacquer- and-leopard-print dining room of the Prime Rib, Baltimore's high temple of carnivorous cuisine. The table between them was empty except for an open bottle of San Pellegrino water, an untouched ramekin of raw horseradish and dinner plates holding six New York strip steaks. One of the men, David Derewicz, the restaurant's affable and well-fed-looking general manager, sliced directly into the center of each perfectly cooked slab.
November 25, 1990
COALINGA, CALIF.-- Some ranchers think a fat, black, sway-backed breed of Japanese cattle may do for the U.S. cattle industry what the American silicon chip has done for the Japanese computer industry."
December 30, 2003
IF THE DISCOVERY of a single case of mad cow disease in the United States is not a cause for panic or overreaction, it does nonetheless raise serious questions about safeguards against the illness, and it illuminates larger concerns stemming from the grotesque industrialization of the meat-packing business. The good news for American cattle farmers is that the infected cow, which had been living on a dairy farm in Washington, apparently came from Canada; the bad news is that until last May the United States was importing about a million cattle a year from its northern neighbor.