lancastermike

Philadelphia=Jose Garces restaurants. More said.

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To the ramparts, dude. Pretty much this entire thread eludes me, and I think your attitude is the best. I'll climb up there with you and fire empty bottles at them when they come for you. One question, wine has emotions?

Holly Moore eats across America Holly Eats

I certainly hold Mr. Pacult in high regard when it come to his opinion of lousy gin

Very, very good post by Phil

As a visitor to Philadelphia myself I must say that Le Bec Fin has been a transcending dining experience. On the Le Bec Fin topic there are many more eloquent than i could ever be discussions of it. I do understand that some say it is not what it used to be. Perhaps so. But if you are searching for a true dining experience I say you should go there. I also highly second Mr, Libkind's suggestion of brunch at Lacroix. Another event that is unmatched in my dining experience. Although I think Nodding Head is a cool little place I do agree that their beer sort of underwhelms. I think the best beer comes from Victory and though their brewery and pub in in Downingtown, not Philadelphia I think it is the best in the area. Coming to town next week myself and am looking forward to our first trip to KooZeeDoo. One of the reasons my wife and I enjoy coming to Philadelphia is to dine. From Le Bec Fin to John's Roast Pork. From Vetri to Tony Luke's. We always find something we like to try. Finally, I must echo Holly Moore. You should try a cheesesteak.

I believe this guy would enjoy a real Philadelphia Surf and Turf

So, we get home from work and my wife suggests a cocktail before dinner. An idea I can support with enthusiasm. What would you like? I ask. She replies, An Aviation. I ice up a couple of glasses, grab some lemons, squeeze out the juice, strain it to get the seeds and pulp out. Ice up my shaker, hand cracked you know. Stroll over to the shelf, grab the Luxardo and the Creme de Violette. And than it happened. I broke out into a cold sweat. My hands started to shake. My heart was pounding in my chest. There it was staring right at me. The bottle was a soothing color, but I knew it was trouble. Bluecoat. Frantically, I scanned the cabinet looking for some Beefeater or Tanqueray or Gordons. None to be found. I stammered out to my wife, How about a Sidecar or an Americano? No she replied, I'd like an Aviation. With shame I took the bottle over and made the drink. I presented it to her head bowed in disgrace. Luckily for me, she loves me and did not greet me with reproach. Silently I sipped mine knowing the sin I had committed. Oh the humanity!!!!!

A guy on the line who can get you weed when you need some

With all due respect, If I had a bottle of Van Winkle 20 year old, I would NOT be mixing it with anything.

last summer we went to the Brownstone Diner after our visit to Statue and Ellis Island. It was good, diner food with HUGE portions and plenty of kid food. They also had full beverage service if you would care for a drink. Another advantage they had is they have their own parking lot. This place is very close to Liberty Island Park. Brownstone Diner

In honor of Mr. Kinsey's Tolstoy length post I will go home tonight,chop down my neighbors juniper bush, run it through my chipper, put it in a pot, dump all my non-juniper gin, which is not really gin, into it, lock it in the basement for a month, strain it out, and submit if for analysis by the S.L. Kinsey True Gin Examination and Approval Society.

The coffee I make in my press pot is better than 99.9% of restaurants and better than a bunch of so called coffee shops as well. Fresh beans properly ground made with good water at the proper temp steeped for the proper time. Most restaurants I go to don't really give fig about coffee service

Cook up some puddin if you want a foul smell

Ripping Mr. Lagasse seems to be a requirement to be an EG member. Mr. Lagasse has been very successful in creating "Emeril" as a brand. He has established and run successful restaurants. Has published many books. And wait for this one, had an extremely successful career on TV, on yes, the horrid Food Network, that we all know is an insult to cooking as we approve of it. If extending that brand to this product is a decision he and his people have reached I say why not? I know no self-respecting EG member would ever consider serving canned ravioli to their kids. But their may be some less enlightened folks on the planet who do not have time to make and roll their own pasta, fill it and cut it to shape and prepare a sauce from home grown organic vegetables. If his product truly is better than others on the market I say why not? So lets rip Lagasse. Frankly, I think he should be saluted for creating a brand that can be extended in the general market. Perhaps I am too plebeian and uneducated to have developed the required animus towards Mr. Lagasse that seems to be required around here. To me, he is a highly successful chef and businessman. And for that, I think he should be congratulated, not ripped. If he is too low brow for you tastes, please ignore him

OK, you convinced me. It is rotgut. I'll go home at once and pour what I have down the drain. My apologies to Mr. Pacult for calling him a pretentious blowhard. I don't even know who he is, but if he is some sort of expert on spirits the sort of comment he made does not reflect well on him. No reason at all to be that obnoxious. What came over me? Perhaps the heat wave is to blame. Or the consumption of lousy gin has cause me to think I should comment. With luck, I'll soon return to my senses and just go away and not bother those of superior knowledge. Just who the hell do I think I am?

And I would reply to Paul Pacult with a hearty "Fuck You". Clearly Bluecoat does NOT have a heavy hand with the juniper. If that is required to be considered good gin there are many he must not like. That sort of over the top comment does no good for anyone. Bluecoat leans towards a lighter flavor. It works well in my Aviation's and other drinks. I do NOT proclaim to be a gin "expert" like Mr. Pacult apparently is. I also try not to be a pretentious blowhard like him.

I'm sure Chris H and Chris A and everyone else posting here would never do this, but just before you think it is done, drop in a Knorr's bouillon cube. It may be nasty fake stuff, but it will make your stock taste better than it ever has.

I agree about the pectin, and also a bit of lemon zest always helps in my blueberry jam

Required in the whole glorious Commonwealth by the PA Dept of Agriculture, Holly. If they come to inspect you and you do not have it, it is a violation.

I'm with you here, Katie. In this hot summer I narrow my selection way down. I'll do my fancy mixing when it cools off. My summertime standbys: Dark and Stormy, Caipirinha, and Gin and Bitter Lemon.

A hot Memorial Day had me into several Dark and Stormy's. One of my all time favorite hot weather drinks

basically about Tony cashing in

He's been saying the same shit for years now. Yawn. You said it, dude. I can't blame Tony for cashing in as long as they still buy his shtick, but man o man it is tiresome. The year of Cooks Tour was great TV, it's been all downhill since for Tony.