Word: pork
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...passed inspection. If enough restaurants sign up, the results will be published by mid-2004 in a guide to certified restaurants. Finally, Trombetta begins writing his report. Benedetto has passed, with the condition that he fix one "minor nonconformity." He lacks sufficient evidence to prove that his salami, pork and ham are really Italian. Once he supplies this, he will receive his certificate - the same conditional approval received by about 60% of the 40 restaurants that have so far been assessed. Almost all have since complied and won the plaque. Only five or six have backed out. None has failed...
Churrascarias are essentially glorified Brazilian barbecues. When you sit down, a brief nod tells the staff you know the drill: all-you-can-eat for a $19 fee. Vast skewers of various kinds of meat are circulated throughout the evening, and diners can hail down passing rump steak and pork loin as if they were vacant taxis. The attentive waiters and waitresses slice the meat onto your plate and will continue to do so until you—very firmly—instruct them to cease and desist. It’s a competitive eating race—the winner...
...almost all of the meats, with the homemade pico de gallo available at the salad bar. The freshness of the tomatoes, bite of the onions and astringency of the vinegar help somewhat to cut the relentless richness of the meat. Not all of the skewers are equally desirable, however. Pork loin is pleasant, although the meat should have been cooked a little more for my taste. (The prospect of tapeworm can put a damper on even the most charming dinner.) The lamb is inconsistent—some slices are fine, others are just plain gristly and tougher than an Ec10...
...began by ordering edamame, steamed, salted soy bean pods. They were, unfortunately, the worst edamame I’ve ever had—overcooked, oversalted, overripe. They were followed by a serving of shumai, steamed pork-filled dumplings. This second classic was another disappointment—the little appetizers felt gooey, not firm, and smelled stale, not fresh...
...York City restaurant--a Lower East Side dive called Schiller's Liquor Bar. McNally promises there will be no VIP reservation lines, only "outcasts and layabouts." "It's a place where anyone can go," he says. The equally accessible menu features everything from fried-oyster po' boys to pork chops, all for less than...