OUR BIG
BEAUTIFUL OUTD
90-SEAT ROOFT
DECK IS NOW OPEN
at
Little Dadd
z.
began _ lune 10... The film takes in the
kosher deli meat industry through the
experiences of Oscherwitz family mem-
bers, whose four generations have
worked for the company ... William
Oscherwitz is president of the parent
group, Bessin, which takes in Best,
Sinai, Shofar and Oscherwitz.
The film traces the kosher meat
process step-by-step ... and also visits
the Osherwitz Company deli at its fac-
tory in Chicago.
ANSWERS TO QUERIES ... Some
folks have asked where the doggy bag
custom comes from ... Could be the
Italian innkeepers of the 15th Century,
who had a custom that may have sug-
gested the idea ... Diners were given
wrappers to rake home surplus food,
which otherwise would have been
thrown out.
OLDIE BUT GOODIE Dept ...
about the fighter who wasn't doing so
well and looked pretty sick of the whole
affair ... "Stop those punches!" shouted
his manager from his corner ... The
fighter managed to open his swollen lips
enough to reply, "You don't see any of
'ern getting past me, do you?"
HOUSEHOLD TIPS ... When fry-
ing fish, meat or lakes, a strainer
turned upside down and placed over the
pan will permit the steam to escape and
prevent grease from splattering over the
stove ... Think twice before throwing
away a candle stub ... it corks any bottle
since you can readily melt it to fit.
AS THE SAYING GOES, what
goes around comes around ... And so,
swing music is back ... The rhythms of
years back on tunes like "It Don't Mean
a thing If It Ain't Got That Swing" by
Duke Ellington ... and so many ocher
terrific songs ... have returned ... and
young folks are loving them.
WHY IS IT that people who cough
incessantly never seem to go to a doctor?
... They go to banquets and concerts.
HERE'S THE ASKED - FOR wine
burger recipe, to make that mouth-
watering, scrumptious and delicious
member of the hamburger family ...
You can use any kind of hamburger, but
if you do it just right, it will be a little
better ... You should have a course-
ground hamburger meat with enough
fat in it to stay juicy ... (Most ground
sirloin is too dry by the time it comes
off the fire) ... Fon-n your meat into the
classic hamburger shape, about a third
of a pound will do nicely ... Now poke
a few holes in the surface ... then pour
about an ounce or so of wine over the
meat and let it soak in for about an
hour ... Flop this little devil on the grid-
dle and cook to suit individual taste and
you are in for a rare treat ... It might be
Parthenon & Coney Island
ry
All the Greek favorites,plus...
Lamb Chops • Porterhouse & New York Strip Steaks
Salmon • Whitefish • Shrimp • Octopus
Veal Chops • Coneys • Etc.
YOUR HOSTS: RICK ROGOW AND TOMMY t
Mon-Sat 11 am to midnight • Sunday 11 a
32832 Woodward Avenue (1 block South of 14 Mil
(248) 554-8600
6/11
Detroit J€
" 1---
1999
193