Holly Moore

Pretty sure it was a D&D. But is was more about coffee and such than anything else.

Since Rippers came up on a Hamburg thread, I feel as tho I can ask this --------what is so great about the Rutt Hutt Ripper? I was there last summer for the first time. I was at a lunch meeting, and serving a pile of people might be difficult, food-wise, but after all the hype about those hot dogs, I was sooooo disappointed! Deep-frying them was unique, and the varied sauces were good, but the cold roll ruined it all. Being from Mass. I have to say that I have been spoiled by New England style rolls (the one with the soft sides) that are grilled on both sides, and I like my hot dogs grilled or boiled with skins. So I may have carried my predjudice bags with me, but I really didn't think the ripper deserved all the oohs and aahs! Is it just me? Or did I miss something. DH thinks the only hot dogs worth eating were those served on open carts, under the 3rd Avenue El in NYC. (when there was a 3rd avenue El) They came out of greasy hot water and went in a cold roll. DH said the best ones were when an elevated train was rolling by, above the cart! LOL! I'm trying to picture a Ripper on a toasted and buttered New England style bun. First reaction is culture-clash. But it is a fascinating idea. The butter from the bun pairing with the grease from the deep fat fried hot dog. A quest to be pursued. The New England style hot dog bun is indeed the best hot dog bun. Top split, non crusted sides. Split, toast both sides and butter. Just can't figure why it hasn't made its way to New York and beyond. They show up at supermarkets here in Philadelphia, semi-occasionally, during the summer, but no consistency. I recently lhave been looking for a bun baker in the area that can supply New England style buns, but no luck. All in all though, I'm not sure why the Rutt Hut's dog is so special. It just is. Tradition has something to do with - a consistent tradition, no resting on past laurels. Their unique mustard relish. The cooking range - "In and Outers" to "Rippers" to "Cremators". A beautiful ugliness. Some sort of synergy I guess. And a picture often does say it all

Is Yorkshire pudding permitted for Hanukkah?

Hard core researcher that I am, I dialed the number. Disconnected. I'm assuming it's another one of their Starbuck like stores that closed down when the Center City one closed down.

I think there was a D&D coffee shop in one of the Penn Center Buildings. But not a full fledged grocer. Too bad about Balducci's. At the minimum it was very photogentic - at least until their bouncer kicked me out for taking pictures.

Too few people see that in me.

I've noticed that in Europe and European influenced locales, the tradition is to serve dessert first and then coffee. I prefer coffee with my dessert - it seems to compliment and cut through the sweetness. Too many times, overseas, I've requested coffee with my dessert only to suffer a raised eyebrow and a "with your desert, sir?" I always respond, "It's OK, I'm an American." (Ugly American??) Otherwise I am reasonably well behaved at the table. Am I committing an unmannerly faux pas in my assault on European coffee sipping traditions?

Made it there this (Sunday) morning. Picked up a chocolate croissant and a cranberry muffin. The croissant was as good as, and probably far better, than any I've found in Center City. The pastry case is exquisite. I'd rate Miel's opening as the most important gourmetocracial event in Philadelphia this year. Like Striped Bass raised the bar for Walnut Street, I'm hoping that Miel will do the same for retail food sales - that Center City will soon have a butcher comparable to Lobel's and a greengrocer comparable to Balducci's.

Mike - I just got back from an island that has only tree mail, so am just finding out now about the results of the sale. Were there any other bids or did Starr's initial bid win? Katie - If you haven't already, do something I wish I had done when I sold the Upstairs Cafe 20 years ago. Get names, numbers of all the team and stay in touch. Imagine a 10 year reunion of the Striped Bass team. I'd love to know where and what is happening with the Upstairs Cafe team now. All - Any indication if Starr is going to keep the level of cuisine of the Striped Bass. Does their incredible seafood buyer come with the deal?

It costs a bit more but DiningIn.Com offers both Sang Kee and Billy Wong. Billy Wong is kinda expensive but worth it to my taste. Some of the staff from Mustard Greens. The menu prices for DiningIn.Com are usually higher than the restaurant menu pices (maybe not for Sang Kee) and they add a $4-$5 delivery fee. Plus a tip for the driver. Takes about an hour for delivery.

Welcome back Chef Sam. Out of curiosity what was your first meal in the free world? And thanks for sharing your insights in TDG.

Alas, all too often, an inexperienced employee takes a double espresso to be a double extration from the same quantity of ground espresso as is used for a single extraction. To the original question, is not "dopio" (not sure of the spelling) found on the menu in Italy?

I was using the Sardinian dialect - "cannolis" Isgros indeed fills their cannolis to order.

Well done, eating wise. Excellent choices. Admirable tonnage. I've always had the Down Home Diner and Carman's tied for first place, non-hotel breakfast. (The Four Seasons, when they're on their game, does one of the best hotel breakfast's I've had anywhere.). Second after them, if you like Carman's style, Sabrina's on Christian between 9th and 10th. You're talking Italian bread, otherwise I'd say Metropolitan. Maybe Cacia's on Ritner. And you can get a couple of squares of tomato pie to hold you over for the ride to the next food stop. I like Pho 76 at, I believe 12th and Washington.

No

It's all about the bbean. The variety and source of beans. The blend of beans. The degree of roast. The degree of roast of each bean within a blend. There are unlimited possibilities.

Further on mill vx. choper. The professional coffee suppliers all use mills like Ditting. I'm of the opinion it is better to have them grind the coffee and keep it at home in the freezer than to buy beans and use a chopper to grind them.

I'm not familiar with that particular grinder. Do you know whether it uses blades to chop of the coffee, or a mill to grind the coffee. I have never seen a mill with no adjusment dials so I'm thinking you may have a chopper. If it is a chopper, see if Trader Joe will give you a refund. The goal in milling coffee is to achieve a consistent particle size. A chopper is anything but consistent. Like Goldilocks, you will find some of the coffee ground to fine (will be over extracted), some will be ground to coarse (underextracted) and some will be just right. If it is a mill, you should be able to set the distance between the top and bottom mill, though the dial may read something like regular, fine, very fine. For a drip coffee maker use a medium grind. Not too fine or you will over extract the coffee. The finer settings are for espresso and such. You probably got a coffee measure with the grinder, or you can pick one up. You want to use one coffee measure per 6 oz cup and probably brew at least 3-4 cups. And yeah, with any kind of mill, you're in for some trial and error.

We give Isgro's Cookie Trays as gifts to our employees. Mainly because there are usually 1 or 2 left over that I get to keep. A great assortment of cookies. South Philly dittos re their cannolis

Thanks Jason. I've never seen Cafe du Monde in the daylight (or sober).

I will assemble some pics this evening, though I took Mr. Cutlets to be more than an arm chair voyeur when it comes to things, meat. Ya can't taste the picture and taste, not looks, is what a steak sandwich is all about. Yo, Cutlets, I can't tell from your post - have you had Steve's Prince of Steaks' cheesesteak or not? Ya blinked !!! Not what you said in the topic heading.

Authentic Steak Menus Pat's Geno's Steve's Chinks John's Donkey

Typical New Yorker - believing, wishing, blustering that his adopted city has the best of everything. "Whole" and "Half" are not a Philly thing but an Atlantic City, White House Subs thing. White House's steaks are indeed better than Geno's or Pat's, or even Jim's. But these are the tourist cheesesteak spots. Sure, lots of locals too. But it's where the tourists and the cameras from Monday Night football always end up. Pat's, Geno's and Jim's cheesesteaks are fine and representative of what most cheesesteaks are. But they are not Philadelphia's finest. They are the Ford Pick-up of cheesesteaks. Solid, dependable and they'll get you where you want to go - a full stomach. You can head back to Podunk or New York and brag, "I had me one of them Philly cheesesteaks." Next time you deign to visit Philadelphia let me know. I'll treat you to Philadelphia's best cheesesteak, way off the tourist path. Way off. A place called Steve's, Prince of Steaks in Philadelphia's vast and mysterious Northeast. Then we'll talk about the best cheesesteak. I searched out Carl's Menu. My suspicions confirmed. The heading at the top of the menu. "Philly Cheesesteak Sandwiches." The places that serve cheesesteaks, real cheesesteaks, don't say "Philly Cheesesteak," not even "Cheesesteak," just "Steak." And any place hoping to have their cheesesteaks taken seriously would never, ever, end the heading with "Sandwich." A "Philly Cheesesteak Sandwich." Geez!

That Diet Coke makes a lot of sense. Well eaten, though I notice breaksfast is missing. Next time might I suggest Original Pancake's Apple Pancake before the Italian beef?

Were you dressed as a police officer ?