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eG Foodblog: nolnacs (2011) - Pork, peaches and pie. Saying goodbye to

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#31 Jenni

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Posted 11 September 2011 - 08:11 AM

Well to be fair, I've never made "custard base" (i'm assuming that means eggs). Just good cream, something sweet and something tasty!

#32 nolnacs

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Posted 11 September 2011 - 08:34 AM

Breadmaking has continued this morning
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The biga has been chopped up into little pieces and will soon be joined by the rest of the ingredients

While waiting for the biga to lose its chill (it spent the night in the refrigerator), I decided to make my weekly oatmeal.

1 C steel cut oats + 3 C whole milk + pinch of salt
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Cooking
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Getting close - time to add about 1/2 C raisins
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Raisins are now plump, adding 3 T brown sugar and 1/4 t cinnamon
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Let it cook for just a bit more and it is all done
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But where is the fruit?
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I preordered a crate of peach seconds ($10) from Three Springs Fruit Farm who are one of the vendors at the Headhouse Farmers Market. They were kind enough to top off my crate with some less bruised peaches as well.

#33 heidih

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Posted 11 September 2011 - 10:58 AM

Beautiful peaches and generous farmer. That is why I love developing relationships at the farmers markets as opposed to sterile shops where the most they know about the produce is usually the code number.

#34 nolnacs

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Posted 11 September 2011 - 11:21 AM

I'm still working my way through the pictures of the Terminal Market from yesterday.

After getting produce at Iovine's, I usually go across the aisle to Giunta's for meat

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I really should use their smoked meats more - I've really enjoyed them whenever I have used them

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They also have a decent selection of poultry although I often go to Godshall's instead which is devoted entirely to poultry and has a wider range of options

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#35 percyn

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Posted 11 September 2011 - 11:51 AM

nolnacs, your blog is off to a great start!

No stopping at DiNics for roast pork or Termini Brothers for cannolis?

Are you planning trip to other philly places? Han dynasty, Garces Trading Co, Osteria, etc?

What were your favorite places in Chicago?

Have a great week blogging.

#36 nolnacs

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Posted 11 September 2011 - 11:51 AM

Next stop in the Reading Terminal Market is Downtown Cheese

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I do most of my cheese shopping here. I will also go to Di Bruno Bros. which has an even better selection of cheeses. However, I only stop by the Italian Market once or twice a month so Downtown is my main cheese source. When I was there yesterday I picked up some Chimay Grand Cru and some sharp provolone.

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In addition to their cheeses, they have a solid selection of cured meats and olives

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#37 KatieLoeb

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Posted 11 September 2011 - 12:06 PM

More great pics of some of my favorite places. Philly rocks the eating department. I love those guys at Downtown Cheese. They're so helpful and generous with tastes of stuff you're not sure about. Blog on, buddy. Looking forward to the pics from Head House...

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Captain Liberty of the Good Varietals, Aphrodite of Alcohol


#38 nolnacs

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Posted 11 September 2011 - 12:20 PM

Of course, this being the Terminal Market, there are other cheese vendors. While I didn't buy any cheese there, I did stop by Salumeria to pick up some olives. They also make some tasty hoagies there.

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Going after some oil cured olives

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They also have some dry goods which I find to be a bit pricey compared to where they can be found elsewhere - like the Italian Market
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#39 nolnacs

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Posted 11 September 2011 - 12:21 PM

I should also mention that Salumeria has many more cheeses than are shown in the one picture - that's just the only one my wife took of the case.

#40 nolnacs

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Posted 11 September 2011 - 12:28 PM

I just pulled the bread out of the oven a few minutes ago so I thought I would let everyone see how it came out.

Formed into sort of the right shape

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Risen bread - yikes! That was much faster than I had expected

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Slashed - this dough was rather difficult to slash as it kept catching on my razor blade

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Out of the oven

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And on to the cooling rack

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Shapewise these loaves ended up wider than I had wanted, but I think that they should still work as a delivery vehicle for (hopefully) delicious roasted pork.

#41 nolnacs

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Posted 11 September 2011 - 12:30 PM

Beautiful peaches and generous farmer. That is why I love developing relationships at the farmers markets as opposed to sterile shops where the most they know about the produce is usually the code number.



I agree. It takes me some time to build those relationships as I am not particularly outgoing, but they are well worth it.

#42 KatieLoeb

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Posted 11 September 2011 - 12:32 PM

Will you be making homemade Roast Pork Italiano sandwiches?? Garlicky sauteed broccoli rabe and sharp provolone are the only missing elements. I think everyone needs to see what a better sandwich it is than a cheesesteak. I remain on my crusade to elevate that sandwich to the same or higher status than the cheesesteak.

Katie M. Loeb
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Cheers!
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Captain Liberty of the Good Varietals, Aphrodite of Alcohol


#43 nolnacs

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Posted 11 September 2011 - 12:36 PM

nolnacs, your blog is off to a great start!

No stopping at DiNics for roast pork or Termini Brothers for cannolis?

Are you planning trip to other philly places? Han dynasty, Garces Trading Co, Osteria, etc?

What were your favorite places in Chicago?

Have a great week blogging.


While DiNics is quite good, since I am going to make roast pork sandwiches this evening I decided to go with Chinese food instead. I actually prefer Isgros' cannoli to Termini. I am hoping that I will have a chance to stop by there before the end of the blog.

As far as other places, I was thinking about hitting a restaurant on Friday night, but haven't decided which one. I love Osteria and Han Dynasty but Garces Trading was a disappoint the one time I've been there.

Your mention of Chicago and Osteria has reminded me of my pizza rankings

Personal pizza rankings
1. Great Lake - Chicago
2. Osteria - Philadelphia
3. Stella - Philadelphia
4. Spacca Napoli - Chicago
5. Zavino's - Philadelphia

Not to get sidetracked, but in Chicago I did most of my produce shopping at Stanley's. Meat from either Paulina or Peoria packing.

#44 nolnacs

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Posted 11 September 2011 - 12:38 PM

Will you be making homemade Roast Pork Italiano sandwiches?? Garlicky sauteed broccoli rabe and sharp provolone are the only missing elements. I think everyone needs to see what a better sandwich it is than a cheesesteak. I remain on my crusade to elevate that sandwich to the same or higher status than the cheesesteak.


That is the goal, yes. I've not made them before so we will see how it turns out. I'm loosely following a recipe from Saveur. Although I am using spinach instead of rabe. I follow John's in that the rabe is just too bitter.

#45 Kim Shook

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Posted 11 September 2011 - 12:50 PM

My currently crazy life means that I missed the end of Soba’s blog and completely missed EatNopales’ blog, so I’m glad to get in at the beginning of this one. One of my step-sisters was actually born on Malta, so I was interested to see you’d lived there. My parents lived in Chicago for a few years while I was in college and I just adore that city. Mr. Kim, our daughter and I lived in Batesville, IN for a couple of years in the 1980’s. We’ve been to Philly a couple of times (cheesesteaks one trip and Morimoto the other) and really want to come back, so I’m very excited to see that. Seems like a tailor made blog for me!

I love the handwritten shopping list - now, if you’ll make sure to get a shot of your hands cooking all my idiosyncratic blog tastes should be taken care of. Others want to see your pantry and fridge. Me…I want handwriting and hands :laugh: !

The hand drawn noodles were amazing! Those and soup dumplings are on my wishlist for our town. I’m with you on the texture problem with tendon and cartilage. Loved the market pictures – that is one of the places that I’m dying to see when we come back next time. I can’t imagine having that diverse choice and that sort of quality. Very jealous here.

Your rolls are gorgeous and I can’t wait to see the roasted pork sandwiches!

#46 KatieLoeb

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Posted 11 September 2011 - 01:41 PM

OK - that's fair. I like mine with either spinach or broccoli rabe as the green portion of the Italiano, with a slight edge going to the rabe only because I think the bitterness cuts the fattiness of the meat and cheese nicely. So I gather you're a fan of John's vs. any of the other possibilities? I love John's but the hours are so inconvenient. I usually hit Tony Luke's or DiNic's for my roast pork fix.

edited to add:

And the rolls are a work of art! Wish I was more of a baker, but things that rise make me skeered... :unsure:

Edited by KatieLoeb, 11 September 2011 - 01:42 PM.

Katie M. Loeb
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Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol


#47 nolnacs

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Posted 11 September 2011 - 02:32 PM

My currently crazy life means that I missed the end of Soba’s blog and completely missed EatNopales’ blog, so I’m glad to get in at the beginning of this one. One of my step-sisters was actually born on Malta, so I was interested to see you’d lived there. My parents lived in Chicago for a few years while I was in college and I just adore that city. Mr. Kim, our daughter and I lived in Batesville, IN for a couple of years in the 1980’s. We’ve been to Philly a couple of times (cheesesteaks one trip and Morimoto the other) and really want to come back, so I’m very excited to see that. Seems like a tailor made blog for me!

I love the handwritten shopping list - now, if you’ll make sure to get a shot of your hands cooking all my idiosyncratic blog tastes should be taken care of. Others want to see your pantry and fridge. Me…I want handwriting and hands :laugh: !

The hand drawn noodles were amazing! Those and soup dumplings are on my wishlist for our town. I’m with you on the texture problem with tendon and cartilage. Loved the market pictures – that is one of the places that I’m dying to see when we come back next time. I can’t imagine having that diverse choice and that sort of quality. Very jealous here.

Your rolls are gorgeous and I can’t wait to see the roasted pork sandwiches!


I did get a hand shot in a bit earlier so that is an easy request to satisfy.

One of my favorite parts about living in a big city is all the grocery/food options. This past Christmas my brothers and I had a cooking competition. Each of us was paired up with our respective significant other and needed to prepare an appetizer and entree. Since we were at our parents' farm in Indiana, we had to go to the local supermarket (Payless) to shop for ingredients. I wanted prosciutto for one of my dishes and I searched and searched but could not find it. I asked a handful of people at the store and they all looked at me like I was crazy. Luckily, I managed to find a packaged of presliced prosciutto hidden with the other deli meats. That was a long winded way of saying, I am very thankful for the bounty that is around me!

For soup dumplings, I like Dim Sum Garden (right across the street from the Terminal Market), but their other dishes are only so so. Sakura which is in Chinatown proper also has good soup dumplings but the rest of their menu is also tasty. So if you only want soup dumplings, I recommend Dim Sum Garden but if you want a full meal, go to Sakura since their soup dumplings are almost as good anyway.

#48 nolnacs

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Posted 11 September 2011 - 02:34 PM

OK - that's fair. I like mine with either spinach or broccoli rabe as the green portion of the Italiano, with a slight edge going to the rabe only because I think the bitterness cuts the fattiness of the meat and cheese nicely. So I gather you're a fan of John's vs. any of the other possibilities? I love John's but the hours are so inconvenient. I usually hit Tony Luke's or DiNic's for my roast pork fix.

edited to add:

And the rolls are a work of art! Wish I was more of a baker, but things that rise make me skeered... :unsure:


John's is my favorite, DiNics is also great but neither is particularly easy to eat at....

At John's you have the hours but at DiNics you have the hordes and hordes of people. It seems like all the tourists at the Terminal Market want to eat at DiNics and I can't blame them. It just means I don't end up eating there very often either.

Edited by nolnacs, 11 September 2011 - 02:38 PM.


#49 KatieLoeb

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Posted 11 September 2011 - 02:42 PM

True. John's is hard to get to when they're open, and DiNic's is overcrowded when it IS open. Neither has truly decent seating, but at least at the market there's hope of finding a seat in the central dining area if you've managed to wait out the line. Tony Luke's is by far both the easiest in terms of hours (open real late too!) and has a reasonable amount of seats right there. Best of both worlds.

Katie M. Loeb
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Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol


#50 nolnacs

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Posted 11 September 2011 - 02:54 PM

There are a number of fishmongers in the Reading Terminal Market, but I typically go to John Yi.

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Friendly fishmonger always happy to chat and recommend fish
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In the top corner of this shot, they sell salmon pieces pretty cheap. I've used these to make salmon burgers or more frequently as treats for Terry. He really, really loves salmon.
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He also loves shrimp. I have thought about buying him one of the gigantic XX jumbo shrimp just because I think it was be amusing to watch him attack a shrimp that is half as big as he is, but then I realize that he would probably eat the whole thing and that can't be good for a turtle.
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#51 nolnacs

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Posted 11 September 2011 - 03:11 PM

Ow. That was dumb.

If you put a pan in the oven and then put it on the stovetop, the handle does not magically cool down to a tolerable temperature.

#52 nolnacs

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Posted 11 September 2011 - 03:32 PM

To help assuage the pain in my hand I bring you pictures of tasty pastries from the Terminal Market. I mostly bake my own breads and sweets but sometimes I get them from Metropolitan bakery. I particularly like their french berry rolls and their gateau basque.

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#53 nolnacs

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Posted 11 September 2011 - 03:38 PM

On the subject of tasty things, one of my favorite market snacks is a pretzel dog from Millers

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Mmmmm pretzel dog
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I think she is making some pretzel sticks here
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#54 nolnacs

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Posted 11 September 2011 - 04:55 PM

I don't typically shop at the Fair Food Farmstand during the summer since I go to the local farmers market, but it is a regular stop for me during the winter for raw milk and fruit. This stall at the Terminal Market sources all their products from local farmers.

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I don't have an image of it, but they also have a case of frozen meats.

#55 nolnacs

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Posted 11 September 2011 - 05:00 PM

Also among the embarrassment of riches at the Reading Terminal Market is an entire stall devoted to honey and other bee products.

It is remarkable how honeys made from different flowers can taste so different. One of my personal favorites is orange blossom.

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#56 nolnacs

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Posted 11 September 2011 - 05:20 PM

I hope you guys aren't sick of pictures from the Terminal Market yet, because here is a selection of some of the tastiest things to eat there.

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Nutella crepe, need I say more?
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I didn't really like bread pudding until I had Beck's
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Apple dumpling - get the heavy cream, it's worth it
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Not my favorite roast pork purveyor but awfully close
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#57 nolnacs

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Posted 11 September 2011 - 05:28 PM

Okay, last post on the Terminal Market, Filbert promises.

You can always believe the promise of a pig

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I can't believe that I haven't mentioned Kauffmann's and their addictive peanut butter. I like the honey roasted but you can't go wrong with any of them.

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I can't stress enough that if you are in Philadelphia for any length of time, you need to go to the Reading Terminal Market. It is that awesome.

Edited by nolnacs, 11 September 2011 - 05:29 PM.


#58 percyn

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Posted 11 September 2011 - 05:53 PM

Looks like you took pictures at every vendor in RTM :laugh:. Good Job.

Agree about Xiaolongbao at Dim Sum Garden.

I love bread pudding and will have to pack a flask of bourbon and head down to becks :cool:

#59 KatieLoeb

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Posted 11 September 2011 - 05:57 PM

Did you rub Philbert's nose and make a wish while you dropped money in his mouth?? Legend has it your wish will come true if you do that. I never leave RTM without paying homage to Philbert and helping support The Food Trust. One must curry favor with the pig regarding their wishes...

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Captain Liberty of the Good Varietals, Aphrodite of Alcohol


#60 nolnacs

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Posted 11 September 2011 - 06:17 PM

So I have a lot of peaches, more than I expected even, what to do with them?

Compote!


This pot is not quite big enough.

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Stockpot works much better.

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Simmering into deliciousness
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My wife informed me that this compote will be used on pancakes. Good to know.

I'll be freezing most of it to use during the cold, peachless winter.





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