Arthur Schwartz  was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he’s best known for is as a chameleon—he’s successfully worked in radio, print media, cookbook publishing, TV, and teaching. Today Arthur talks about:  “South Brooklyn”, Chinese Tea (Arthur did not like so much to drink it, but as a smoke flavor on ribs…it did not really add any extra flavor), pork tenderloins (Asian marinade).

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