lancastermike
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Posts posted by lancastermike
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jrichman,
It says Pennsylvania, but it is really ought be called the Philadelphia board. Not much chance of getting replies for places out of the metro Philadelphia area. However, I have eaten at the Haag Hotel. This is a PA Dutch style place that is served family style. I do think it is a little better than most of the Lancaster Co tourist places. The style of the food I don't really care for, though it rules this area. Lots of stuff that will fill you up. Not a lot of taste to much of it. However, it is a nice old hotel, very clean and the foks are friendly
In this area I would not miss Roadside America. Not a place to eat, but one of the last of the old Americana style roadside attractions. One of the largest displays of model trains you will ever see.
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Maggie wanted to go to KOP Mall today so we took the oppurtunity to visit the store in the Whitemarsh shopping center on Ridge Pike. Enjoyed the climate controled wine room. We got some of the Artesa PN that Mr. Newman speaks of. Also re-stocked on the Lancaster Red that I enjoyed very much. For those who may be looking for the elusive Luxardo Maraschino the Whitemarsh store has it in stock, less two bottles as I got one and one for a friend of ours.
Once again thanks toJon Newman for the Chairmans Selection program and thanks for posting here.
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For reasons not entirely clear to me, whatever powers that run this universe, and I don't think it is Holly, have allowed me to survive till my 50th birthday. My darling wife Maggie has said she will take me anyplace I want for this event which will occur next week.
So, we are skipping Lancaster and headed for Philadelphia. My first choice based on the thread here is Lacroix for brunch. However, I also crave good Italian which simply does not exist here in Lancaster. I know there have been many, many threads like this asking these sorts of questions so I hope this is not lame. I have read so many nice things about Marigold that I am thinking of that as well.
So how about some ideas? The day and time are flexible though it would most likely be on the weekend. Places I have been include, Le Bec Fin, Matyson, the original Striped Bass and Tangerine. Looking for someplace we have not been and we do like a place that can mix a nice cocktail so I guess for this time the BYO's may be out. However, the food is the most important.
Thanks to all and thanks for always making me feel welcome here even though I am away from Philadelphia.
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My wife wanted grenedine for her cocktails and I almost broke her arm when she reached for a bottle of that grocery store dreck. " I can make that", I said. And I can but if there is a pomegranate within 20 miles of me I can't find it. So I cooked down some of the POM stuff and added some sugar. This turned out to be pretty good stuff. Anyone else done this? I found a thread on the soft drink board were Sam Kinsey said he would try it but did not see a reply.
Currently it is in the fridge and I expect it to be good for a while. Not like made with pomegranates, but not bad at all and was a nice addition to the Floridito we mixed.
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When I tended bar I wanted to work alone. When my bar got real busy managment would send some schlup back to help me. Mostly they got in the way. I was supposed to share my tips with them 50-50. I hated this and it certainly was no incentive to me.
I also did banquets and it was a total share which was fine with me. I doubt the servers at Per Se will be happy, but I have never worked at a place like that. If he wants to make it a fair share for everone just charge the price and pay folks. I doubt this would be an issue at Per Se, but I would worry that at some places that 20% would not all go to the staff.
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In Philadelphia's famous Italian Market, were Stallone ran through in the first Rocky movie, it is considered dangerous to touch the produce. I believe this may have changed a little, but I remember my fist trip to the Market. I found out quickly that the produce was there for you to buy, not paw through. No one whacked me with a stick, however.
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Yesterday I did two racks of spares. No brine, no mop, just about 6 hours on the WSM. Very good. I do wrap them in foil when they come off and let them rest an hour or so. Tender and juicy. They do get a little bark on them but I like that. If you don't I agree that the 3-2-1 method should help. Although I think 4-1-1 is better.
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Rival Ice-o-matic electric Ice Crusher, one dollar at yard sale, works great
Dinner plates gold rimmed with floral patter, the name of which escapes me just now, at goodwill store for 50 cents each. Discovered replacments place in North Carolina was selling them for 17.50 each.
set of three removable bottom tart pans, grarge sale, 1 buck for all three.
at an auction bought a box lot of cookbooks for the grand price of 50 cents. At the bottom of box Mastering the Art of French Cooking volume one, autographed by Julia Child. One of my most treasured possesions.
My wife and I don't yard sale much anymore, but kitchen items are always great value at them.
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I love my stainless bowls, I use them for mixing, over the top of a saucepan as a double boiler, filing with ice and water to shock vegtables to stop cooking, lots of things, I even use them directly over low flame to heat things. They are wonderful to me. I have lots of other bowls, including an old nesting pyrex set my mom gave me. I seem to be the exception so far, but if you make me pick one, I am going for the stainless.
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when i tended bar I mad a ton of these things and all I can say is it is a way to deliver lots of alcohol to people who do not care for it. Cola is one strong flavor, I dare anyone to taste the liquors in this concoction. I always considered this an abomination. I hated making them. I worked with a guy who drank Jack Daniels. If somone ordered a Jack and Coke he refused to make it. I should have been the same with this mess.
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My grandfather (who had a very Pennsylvania Dutch palate) always wanted to go to Hershey Farm restaurant (www.hersheyfarm.com) for his birthday
I will respect your grandfather and your memory of him. However, Hershey farms ought be avoided. 100% tourist schlock. It is right beside the site and sound theatre and serves bus business often. Please take my word on this one. Avoid this place.
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Word I get is that Tim Olivett is now cooking at the Taste of the Brunswick at he Hotel Brunswick in Lancaster. I have not been as they just opended this place. This is better than rumor but Tim's role is unclear to me. He is involved with the place but not sure if he is in the kitchen cooking or just consulting. I will try to verify this.
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Gonna have to make one then because that's all I could get. What's your favorite Gin for one?
I have been using Gordon's with good results. Luxardo works great for me and this is a wonderful cocktail
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I usually smoke pork butt upto 13 hrs and brisket for 23hrs. Trying to figure out how to raise the temperature in my smoker, shorten the cooking time, without burning my rub. I use brown and/or sugar-in-the-raw. Even at the 185-215 levels Im finding that my sugars carmelize too quickly...usually after a few hours. Ive tried leaving the sugar out of the rub and the flavor sacrifice is too much.
Ive tried adding sugar later in the process thru sugared apple juice and although that helps the carmelization process, in my opinion, sugar
needs to be in the rub. Adding rub later in the process is another option. That said, I come from a school where one tries to disturb the meat as little as possible.
Anyone have the answer, a resource to consult or similar problem?
Im testing with Stevia but shhhh, dont tell.
I tend not to use sugar or very little of it in rubs. At any higher temperature I am not sure what to suggest other than to omit it or add later. Those temps you speak of are they at the cooker lid or at the grate? I do butt at about 250 dome lid temp, which in my cooker, equals 220 or so at the grate. Frankly, I follow the cold naked butt method. There is a thread further down this page called Behold my Butt with lots of commentary from E-Gullet butt smokers. If you are into foiling your butt you could add the sugar at that point and return it un-foiled to finish. That should protect the sugars and only have them brown near the end of the cook time
I am including a link to the Weber Smokey Mountain site. Tons of advice here not all specific to Weber. Lots of real smoke heads there and they can give good advice on almost anything smoke related
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It's funny I was staring at a pile of that in West Chester tonight, tempted, but feeling a little overstocked on cab. So I passed on that, but I now I'm thinking I might go back....
The Chairman is a crafty fellow, I meant to just grab some of that Arrowood Syrah, but saw great deals on Montes Alpha Syrah as well, a stray bottle of Trilogy, a Byron Pinot... I should have known better than to go in there and browse!
My name is Pedro. I have a problem...
I've had to start maping my purchases in advance, and try to stick to the plan. I've budgeted for the Edmeades, that Chateau Whatchamacallit $18 Sauternes, and the Artesa PN.
Or at least that was the plan. Until I got down to eight bottles of the Arrowood and panicked - had to get another case. And then the Campillo looked just too good to pass up, and I don't currently have any Rioja, and really, it's a '96 Riserva, and just $15, practically giving it away is what they are, and the bottles are so pretty, so shiny....
I had a plan. Now I got a problem.
:everyone in unison singsong:
Hi Pedro!
Yeah - we have a problem too.
As one of my former idiot bosses used to say, There are no problems, only opportunities." They way I look at this it is one hell of an opportunity
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temp at 250 at dome
Be carefull that your thermometer doesn't block the top vents. You need to let the smoke out, or you may get a chemical taste.
The picture does not show it but the thermometer is inside a cork cut down to fit. The other two vent holes are wide open. I want my meat to taste like the smoke. I do not use chemicals to start my fire, Weber chimeny works great.
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I never use a straw, I am all the time taking straws out of glasses and laying them on tables. I do not like them and never use them. I am also an ice chewer so this may explain it.
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There is a lot of information on cooking
pork butts and pork shoulder on
eG with a lot of links to good information
elsewhere.
<br><br>
One start can be
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<br>
http://forums.egullet.org/index.php?showtopic=28704&hl=
<br>
<br>
and that thread has a link to the relevant thread
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http://forums.egullet.org/index.php?act=ST...12&hl=butt&st=0
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<br>
with links to discussions of BBQ elsewhere.
<br><br>
TImes, temperatures, chemical reactions,
references to H. McGee,
etc. are all included.
<br><br>
There is some related material from Cook's Illustrated at
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<br>
http://www.cooksillustrated.com/article.as...id=792&bdc=9504
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<br>
It is also possible to braise chunks of pork shoulder;
from M. Batali can see:
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<br>
http://www.foodnetwork.com/food/cooking/re...6_19165,00.html
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<br>
For a short answer, take a whole piece of pork butt or
pork picnic shoulder, place in oven at 225 F, and cook
to internal temperature 185-205 F.
<br><br>
Slowly cooked pork with a lot of emphasis on
vinegar, sugar, salt, pepper, garlic, and browning -- tough
to go wrong.<br>
Another EGullet butt thread including many butt pictures, some of them cold and naked
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On the far side of Blue Ball (past Lititz) you’ll pass through Intercourse and then, in due course, arrive in Paradise. The same can’t always be said for Lancaster dining though and I've been racking my brain to recommend a couple of nocturnal suggestions.
Despite our meanderings, we’ve yet to find that trifecta of really clean cooking, taut wine list and relaxed surroundings although we’ve come pretty close at Strawberry Hill in downtown Lancaster (it has a wonderful wine list, at below NYC prices, and Chimay Trappiste on tap) and Haydn Zug in East Petersburg, which is cosy and has a good list, but with slightly vestigial cooking.
Just driving around Amish country reveals some extraordinary moments: last summer we left the 21st century through a covered bridge to transit to another age. The flat morning sunlight caught a flaxen-haired Amish girl kicking her horses around at the end of a long corn row. We felt as though we had cheated time.
Strawberry Hill has the best and most extensive wine list in Lancaster. The owner, Dennis, used to show people through his cellar. I believe he stopped that due to shrinkage. I sort of like Haydn Zug but they need to lighten up a little in both cooking and atmosphere. Other places of note: Carr's just across the alley from Central Market. Some inventive things here, nice use of organic poultry and meats.
We love Prudhommes Lost Cajun Kitchen in Columbia. It is really nothing fancy but the food is the real deal. The owner David is a nephew of the famous chef Paul. This is one place were Lancaster beats Philadelphia as it is the best Cajun cooking in the area.
Also, El Serrano on Columbia Ave west of lancaster, The owners are from Chile and offer Mexican and Chilain food.
Two new places of note that I have yet to try but have high hopes for. The Rosa-Rosa Italian place just opended this week in an old factory that has been redeveloped on harrisburg Pike near the new ballpark. Lancaster is devoid of decent Italian cooking and I here they are going to try new things here. It is on my list
In the Hotel Brunswick, in downtown Lancaster, the kitchen and restaurant have been turned over to a local catering company. The thing of note here is that I understand they have hired Tim Olivett who cooked in Philadelphia at Moshulu and Rx amongst other places as chef. They have just opended and for now are only open on weekends. I am anxious to see what Tim and the other guys will do here.
Not Philadelphia, new York or Vancouver buy any stretch. However, I see it through the prism of someone who grew up here and has seen things change for the better.
I will defer my comments and opinions of the Amish and how they treat their animals so as not to spoil your memory
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The roadside stands should be great. Bring a cooler, and carry back corn, tomatoes, cantaloupe, etc.!
Oh my yes!!! Stop at the roadside stands and be awed by the gorgeous produce. Many years ago I went to the Long's Park Art and Craft Show in Lancaster with my mom and we meandered back along some of the back roads just to see the farms and see a little country. We stopped and bought some canteloupes at a roadside stand. They remain, to this day, the most gloriously sweet and fragrant melons I have ever tasted in my life. The car smelled of those melons for three days after the trip. My mom wanted to turn around and go back the next day and buy more, but we realized it was just kismet, and we'd never find that stand again. But the memory of those melons will live on as a shared foodie moment with my mom.
Katie,
Rt. 322 ouside of Ephrata is know as cantaloupe road here in the summer. They are here now and will be even more abundant in a couple of weeks.
Cantaloupe and tomatoes from one of my favorite roadside stands is what Maggie and I had for lunch today. That advice is the best I can give about my home. Buy some of the worlds best produce and eat it. Grilled sweet corn peaches and apricots are on the dinner menu tonight. Big plump blackberries for breakfast tommorow.
When it comes to dining out Lancaster is bush league to Philadelphia and New York. And that should be no surprize. However what is growing in the fields just across the road from my house makes up for that. To the regret of many here the earth is being churned and paved for development. However, the earth still gives us its bounty in abundance here in Lancaster County. So come on out and share it while you can.
Mike, smiling at the thought of those peaches tonight.
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Central Market is still a fun place. Philadinig is correct in that ther is less true farm stands than when I grew up. Still a wonderful place and it is right in the historic downtown area. Just across the alley from market are cultural museum, a couple of galleries and some neat little shops.
On Tuesdays, Root's country market and auction is open
Another place worth the trip, all kinds of real farm goods here and all other kinds of stuff, including a large flea market area. Several butchers and lots of produce
On Fridays the famous Green Dragon Market is open
A real experience full of all sorts of real farm goods, places to eat, and guys selling rip off Rolex and other name brand stuff. They get raided once in a while, but there is plenty of real good stuff here as well. If you want to try PA Dutch cooking this is the place including the aformentioned potpie.
In my hometown of Millersville, just a couple miles west of Lancaster is Funks Farm Market.
Wonderful sweet corn, peaches, apricots and other farm products. They also bake outstanding pies here. A real step up from roadside stand pies.
Just west of Millersville along the Susquehanna rive is the little village of Washington Boro. The best tomatoes in the world are grown here. The river soil and microclimate are perfect for tomatoes. A drive down Rt 999 will bring you to lots of tomatoe stands. Anyone will get you lucious red tomatoes.
The Sturgis pretzel tour is a nice thing for the kids. It is in downtown Lititz which is a very nice little town. If you go to Lititz a visit to the Wilbur chocolate factory is in order.My Webpagewilbur
Home of the famous Wilbur Buds.
East of Lancaster is the tourist area and this is also home to the largest part of Lancaster's Plain people.
If you have interest in this I urge you to visit the Lancaster Mennonite Historical Society on Lincoln Highway east. This place is right beside a big outlet center and in a commentary of how much this area has changed right across from Starbucks. They can provide you with real information apout the people and culture, places to go, and will hook you up with a guide who will provide real insight. They also can provide you information about meals in home of Plain people. I have my own not real positive opinion of this. Many people love the things. I will only say that you ought remember that those who offer them are doing it for the money not as some altruistic cultural exchange.
This has gone on long enough. If you have not already left and have any other questions please post back of send me pm. It is my belief, that I may indeed be Lancaster countys only EGullet member. I have much more I can tell you if you would care to hear it
In any case have fun, and remember that many places will be real crowded this time of year.
Mike
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Folks - I think we have a winner for the name of the Official Pig Pickin' cocktail!
Now we just have to decide what is in it besides bourbon and mint.
I'll definitely work on that mint-ginger syrup over the weekend. Just so happens there's a bit of bourbon in the bar too. (Don't look so surprised y'all
) I could test drive a Var-Mint Gingery Julep when all is done and see if it's worthy.I'll report back.
:salutes:
When I was checking my e-mail this morning I took a peak and saw this idea. I had just made a bunch of mint syrup Wednesday night as I am overrun with mint. I measured out a cup and grated about a tablespoon worth of ginger into it and but it back in the fridge, I will play with this as well tonight after work. By the way, when my wife saw me doing this she asked what I was up to. I told her there was this guy, Varmit, who was having a pig pickin' and they needed a cocktail for it and that Katie came up with this idea and I thought I would help by playing with this a little. As she often does, she looked at me as if I was insane. Luckily for me she does indeed love me.
Boy oh boy sure wish I could be there.
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Is Kelly's still going? I used to eat there annually with my family, but haven't been to Nags Head for a few years.
Kelly's is still there and is a favorite of many. I was only at Kelly's one time and was not thrilled. However I am in the minority as to Kelly's and they do big business
Travel Advisory: How to Know You're Dining . . .
in Food Traditions & Culture
Posted
In Lancaster Co PA if there is a sign that says "Wilkum", you are in deep trouble. The staff dressed in "Amish " garb, means head for the hills. Hitching posts or rails in the parking lot, watch out!