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buttercup

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Everything posted by buttercup

  1. I found some potential kitchen elves... http://magazines.ivillage.com/cosmopolitan..._561055,00.html
  2. Iranian caviar Chocolate (truffles?) and port Mushroom truffles foie gras everyone is making me very hungry. What if everything was served to have the shape of a chocolate truffle. I need to find a reason to do this for a nice dinner. With drink parings.. yum.
  3. Santa, I want a pair of ridiculously expensive pair of shoes to wear while I make dinner with my new set of Le Creuset cookware. Though I am not sure about moving about the kitchen in high heels with such heavy cookware in my hands? How about someone to help chop things and move all those heavy things!
  4. Truffles!!! Have not dared to try to cook with them on my own, but I did get some truffle butter. Great dark chocolate with a rich big red wine. The list could go on. To assist in indulgence, I actually cook for things like Valentine's Day. I figure out what we would spend in a restaurant and use a roughly equivalent amount to buy all the yummy luxury things. So much better and you do not run into the problems of holiday service at restaurants. Usually, hubby is so happy he takes me out to a nice dinner within the next week.
  5. I am thinking that it was Claudios by the description. At DiBrunos, if I have not confused the two, I have been frustrated by the railroad lay out and when, at least when I was there, the tour groups that would pack in and interrupt my attemt to find a new level of bliss. I so miss Philly on so many levels. I would spend so much time with people who really had a concept of the food they at hand. I went to the cheese place at the Eastern Market in DC and the guy was heavily selling a standard smoked gouda. He had no clue what I was talking about when I was trying to describe the little crunchies in an aged gouda. If you go below South St. into the marble area, you can get spare cuts of 12 X 12 inch slabs of marble or granite. I paid, I think about $6 a slab. I bought four tablets and I use them for cheese and other things. They a distinctive look that most of the serving pieces for this genre do not have.. it is simple, yet it over-rides a lot of run of the mill pieces that you pay a lot more for. Dc is good and we have famer's markets, but food shopping at the markets in Philly is an experience that I dearly miss.
  6. I used to live in Philly and would get these olives from DiBruno's or the other large cheese shop. I am thinking about the one that has the olive bar in the middle and the line to the counter wraps around the olive and other stuff bar. (Where has my memory gone?!?) I would get these large vibrant green olives Ceringola(sp?) there. An amazing texture. If any one has had these, I am wondering if my memory is making them better than they are? I am currently eating these small french unpasteurized olives that I will not try to share the name of due to my current spelling handicap. But I am wondering if I should take a trip up to Philly to get some olives and eat a bunch.
  7. I ate some dinner at the bar shortly after they opened. Hopefully, they have been able to improve. The calamari resembled something from TGI Fridays- very little dried out squid hiding in a whole lot of breadding that tasted stale. But they kindly took it off the bill without my requesting when I remarked on how truly bad it was. Crab cakes edible, but not much more than that. Have not been back. Hopefully, a more current review will be more favorable.
  8. Thanks guys. I think I am going to test out Susan with the engagement party. Unfortunately, Med did not have Khoresh type persian dishes, I will call them directly though to confirm. I will report back on how Susan does. So, it takes a wedding for me to break my eGullet silence. I appreciate your welcome.
  9. Thanks Morela! I will check then out.
  10. Hello all. Have been following your advice on eats for quite some time now, thanks. I am trying to find a person that caters Persian food. It is for a wedding, so I cannot just get a while bunch of Moby Dick cuisine and bring it on by. So far I have found Susan's Catering. Any advice or leads are much appreciated. Thanks and keep eating!
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