Latest news with #meat
CBS News
3 days ago
- CBS News
40 boxes of meat stolen during robbery in Northeast Philadelphia, police say
Philadelphia police are searching for two suspects accused of stealing 40 boxes of meat from a parked truck in Northeast Philly early Sunday morning. Officers were notified about a theft on the 9700 block of Roosevelt Avenue in the city's Bustleton neighborhood at around 3:15 a.m. According to police, the truck was parked when the driver felt it shaking. Investigators said two men were spotted taking several boxes of meat from the truck's trailer and loading them into two Nissan vehicles. The suspects left the scene before police arrived. Police said at least 40 boxes of meat were stolen, eight of which were found later in the 9700 block of Roosevelt Avenue. No arrests have been made in the case. Police urge anyone with information to call the Northeast Detectives at 215-686-3153.
Arab News
6 days ago
- Entertainment
- Arab News
Recipes for success: Chef Ross Shonhan offers advice and a tasty spaghetti mentaiko recipe
DUBAI: Raised on a cattle farm in rural Queensland, Australia, and starting his working life in a butcher's shop, Ross Shonhan is a man who knows his meat. For the latest updates, follow us on Instagram @ After honing his cooking skills in Australia, Shonhan moved to the UK, working at Asia de Cuba and The Dorchester, before moving to the US, where he helped launch Nobu Dallas as executive chef. But it was his return to London — and a shift towards modern Japanese cuisine — that was a defining point in his career, Shonhan says. As executive chef at ZUMA London, he deepened his understanding of Japanese technique, and eventually founded the Bone Daddies Group in 2011, which quickly gained a following for its ramen bars and creative approach to Japanese comfort food. More recently, Shonhan brought his fire-driven cooking style to the UAE, founding Netsu in Dubai and Strawfire in Abu Dhabi's Emirates Palace Mandarin Oriental — a restaurant that blends Japanese technique with bold, open-flame cooking. When you started out, what was the most common mistake you made? Trying to overcomplicate things. When you are young and eager, you want to impress, so you layer flavors, technique or garnishes, and often forget that restraint is just as powerful. Over time, I've learned to trust great ingredients. What's your top tip for amateur chefs? Taste everything as you go. It sounds basic, but it's amazing how many people season once at the end and hope for the best. Some slow-cooked foods, for example, taste better when they've been seasoned throughout the process. What one ingredient can instantly improve any dish? Acid — like citrus juice or a good vinegar. Whether it's a splash of rice vinegar in a salad or a bit of aged balsamic, acid lifts everything. It balances richness, sharpens flavors, and gives a dish structure. It's a critical part of the seasoning process. When you go out to eat, do you find yourself critiquing the food? Not consciously, but when you've been in kitchens and restaurants your whole life, it's hard not to notice the details. What's the most-common issue that you find in other restaurants? The biggest issue is inconsistency. What's your favorite cuisine to eat? I tend to gravitate towards simple places that execute well. I have some great Iranian restaurants near where I live and some brilliant Thai restaurants too. So, just family-run restaurants that have been going for years. What's your go-to dish if you have to cook something quickly at home? Rice noodles with courgette, chili and fish sauce. It's light and heathy but very tasty. It's actually my wife's recipe. It's a mid-week staple. What customer request or behavior most annoys you? I don't mind requests. Food is personal. But I find it tough when people don't respect the team. We work hard to create an experience, and hospitality is a two-way street. A bit of kindness costs nothing and I think you can judge a person on how they treat their waiter. What's your favorite dish to cook? Anything cooked over fire. It connects me to my childhood in the Australian outback. There's something timeless about cooking with flame; it strips things back to instinct and makes food taste more alive. What's the most difficult dish for you to get right? Creating a well-made broth requires patience, balance and discipline. It takes time and skill to develop the layers of flavor. That's also applicable to making sauces. As a head chef, what are you like? I'd say I'm direct, but not constantly shouting. Firm but fair, maybe. Kitchens are intense enough without unnecessary drama. I want my team to feel supported and clear about expectations. I value honesty, effort and curiosity, and I try to create an environment where people want to grow. Chef Ross' spaghetti mentaiko recipe For the Mentaiko mixture: 100g mentaiko 30g grapeseed oil 2g smoked sweet paprika powder For the spaghetti: 132g mentaiko mixture 200g butter 320g spaghetti (dry) 40g parmigiana (grated) 160g cream 35% 8g salt Juice from a half lemon Zest from a half lemon 20g chives (finely chopped) 8g kizami nori 60g pasta water Step 1 Place a pot with water without salt on the stove and bring it to a boil. Then cook the pasta according to the package directions or preferences. Step 2 While the spaghetti cooks, start with the mentaiko mixture. The whole mentaiko comes in the roe sack which has a tough outer skin. Cut the skin in, and scrape the roe with a spoon from the skin, then add it into a mixing bowl. Add the smocked paprika powder, grapeseed oil and grated parmigiana in and mix everything gently with a spatula and keep it on the side. Step 3 Place a pan on the stove and add the cream, salt and butter, then heat it up slowly until the butter has melted. Step 4 Add the cooked spaghetti to the pan with the cream and butter mixture. Stir until the sauce is nice and creamy. If the sauce starts to curdle or thickens too much, add a little bit from the pasta water until the sauce reaches a smooth consistency again. Step 5 Add the spaghetti and sauce to the mixing bowl containing the mentaiko mixture, add the juice of half a lemon, and mix gently. (Chopsticks or a meat fork work well for mixing this). You can add a little more pasta water If the sauce becomes too thick again. Step 6 For serving, we recommend using a meat fork and a large spoon and twist the spaghetti into a nest then place it in the center of your plate. Distribute the chives and kizami nori over the spaghetti and grate a little lemon zest over it.
CTV News
6 days ago
- Business
- CTV News
Possible class action against Loblaw over meat pricing filed in Manitoba
Beef and meat products are displayed for sale at a grocery store in Aylmer, Que., on Thursday, May 26, 2022. THE CANADIAN PRESS/Sean Kilpatrick A Manitoba woman has filed a proposed class-action lawsuit against a Canadian food retailer, alleging that Loblaw consistently overcharged consumers for meat and seafood by including the packaging weight in the final price. The statement of claim filed in Manitoba's Court of King's Bench on July 7 lists Iris Griffin of Hecla Island, Man., as the plaintiff and Loblaw Companies Limited, Loblaws Inc., T&T Supermarket Inc. and Provigo Distribution Inc. as defendants. The claim alleges that 'Loblaw has included the weight of packaging in the listed weight of its packaged meat and seafood products' since at least 2023, leading to 'systematic overcharging' across the country. By allegedly including packaging weight in the stated net weight, the claim says that Loblaw has 'misled' consumers and violates Canadian food regulations, which requires accurate net quantity labelling. 'The term 'net weight' is commonly understood by consumers, and required by law, to mean the weight of the edible product alone.' The claim said that Griffin noticed the discrepancy after purchasing ground beef at a Real Canadian Superstore in Winnipeg in November 2023. The price is based on the product's listed net weight multiplied by the unit price. While weighing the meat into individual portions to be frozen, the court filing said Griffin noticed the weight was incorrect. 'The store had included the weight of the packaging when weighing the beef, resulting in an overcharge of approximately eight per cent,' the claim alleges. Griffin contacted the manager of the Superstore, and then the meat department manager, who told her the store did not adjust the weight to account for the packaging, per the claim. A friend also attended a different Superstore location in the city who noticed the same issue. The claim said Griffin reported the incident to the Canadian Food Inspection Agency (CFIA), but 'the CFIA did not inspect any Loblaw stores, weigh any meat or take enforcement action, relying instead on Loblaw's assurance that the issue had been resolved.' Nearly a year later, the claim said a CBC News investigation found meat was still being weighed with its packaging elsewhere in Canada, resulting in Loblaw admitting the issue affected 80 stores and that it would 'refresh in-store training.' 'Details on the scope of the overcharging across the country will be part of the discovery process in the lawsuit,' said David Klein, a lawyer on the class action team. 'The lawsuit seeks to ensure that the Loblaws group has taken appropriate remedial steps and to obtain compensation for customers who were overcharged.' Error occurred when converting meat tray format: Loblaw In a statement to CTV News, Loblaw said, 'The error happened as we were converting our meat trays to a more environmentally friendly format and was corrected when discovered.' The food retailer said the issue was specific to a 'small number of meat products' sold in select stores in Western Canada, which was disclosed earlier this year. Since January, Loblaw said they have placed a discount on select meat products in impacted stores, which is visible on customers' receipts. If certified as a class action, the lawsuit would seek damages for affected customers in Manitoba, British Columbia, Alberta, Saskatchewan, Ontario, Quebec Newfoundland and Labrador and Prince Edward Island. 'Loblaw's conduct violated the trust of consumers to inflate their profits,' according to the claim. 'Punitive damages are necessary to appropriately condemn Loblaw's actions and serve as a sufficient deterrent to prevent Loblaw from engaging in these practices in the future.'
Bloomberg
14-07-2025
- Lifestyle
- Bloomberg
Flipping Burgers This Summer? They Won't Be Cheap.
I should disclose my bias from the start: I'm a carnivore. Hamburger? Check. Chops? Yes please. Steak? Yum. To my palate, all delicious and, right now, also incredibly pricey. As the barbecue season peaks, the cost of meat has jumped to an all-time high. Don't expect relief anytime soon. Record prices for beef may sound counterintuitive when vegetarianism seems to be on the rise. Skipping meat, and particularly beef, even if only for a few days a month is a popular trend among climate-conscious social media influencers. But the issue behind sky-high prices isn't consumption; if anything, demand is lackluster.
Arab News
12-07-2025
- Business
- Arab News
Pakistan discusses rice, meat exports with Malaysia amid push for export-led growth
ISLAMABAD: Pakistan discussed expanding exports of rice, meat and other agricultural products with Malaysia on Friday during a meeting between Deputy Prime Minister Ishaq Dar and Malaysian Premier Anwar Ibrahim, according to an official statement. Dar arrived in Kuala Lumpur on Thursday to attend the ASEAN Regional Forum, where he also interacted with other world leaders. His three-day visit aims to deepen Pakistan's engagement with ASEAN states and advance bilateral cooperation with key regional partners. 'Deputy Prime Minister Senator Mohammad Ishaq Dar called on Malaysian Prime Minister Dato' Seri Anwar Ibrahim,' the foreign office said in a statement. '[The] DPM conveyed the good wishes of the Prime Minister of Pakistan for the leadership and people of Malaysia and reiterated Pakistan's desire to further expand mutually beneficial bilateral cooperation in all spheres.' 'Expanding cooperation in the halal sector, including potential for export of meat and agricultural products from Pakistan, including rice was also discussed at the occasion,' the statement added. Pakistan has been actively working to diversify its export destinations in recent years, seeking to promote agricultural goods, halal-certified meat, textiles and services as part of its broader strategy for export-led economic growth. The Malaysian leader reaffirmed his country's commitment to strengthening longstanding ties with Pakistan. He said he looked forward to Prime Minister Shehbaz Sharif's forthcoming visit to Malaysia. During his visit, Dar also addressed the ASEAN Regional Forum, where he called for global peace, justice and urgent climate action in the face of escalating environmental and geopolitical challenges.
