Holly Moore

I saw cheesesteaks sold in LA's Farmers Market that came with sprouts and avocado. In LA? Did you see anyone buy one? I didnt' think anyone there eats meat. Maybe they get it and toss out the steak tho...oh, and the roll. I can see that happening. Right out of the movies. "One sprout and avocado sandwich please." "We don't sell sprout and avocado sandwiches" "OK, one cheesesteak with sprouts and avocado, stuff the steak and cheese up your .... and give me what's left."

Yes. Jack's first restaurant was the Down Home Diner. Now he also owns Jack's Firehouse. Not sure what he's doing TV wise, though there always seems to be something happening or in the fire.

The gray is the lighting or possibly the photographer. The color is greasy off white. More light brownish than gray. Nor is it gluey. Rather, bechamelish. The lumpier the better, the lumps coming from sausage meat and not flour. A very "comforting" breakfast.

Two variations on a theme. First as a side, where one can dunk the biscuit or ladle the gravy over it. The other as the main course. This is Jack McDavid's version served with sausage patty and baked apple slices on the side.

Jack McDavid, at his Down Home Diner in Philadelphia's Reading Terminal Market, makes the best sausage gravy I've had north or south of the Mason Dixon line. He calls it Rich Man's gravy cause it comes with big chunks of sausage in it. Poor Man's has some sausage drippings but no sausage. Jack also does a variation which he calls Red Eye gravy. Like Rich Man's but with Mr. Moyer's ham (country style, but not salty country style). Jack concedes it's not really Red Eye gravy but he says Philadelphian won't go near the genuine article. He's made real red eye for me when he gets tired of hearing me complain, so he knows the difference.

I saw cheesesteaks sold in LA's Farmers Market that came with sprouts and avocado. Oh, you can have a cheesesteak with anything on it...but it's not a PHILLY Cheesesteak! But that's what they call it. In fact that's what they call it everywhere outside of Philadelphia and its environs. If it's on the menu as a Philly Cheesesteak it's probably not a Philadelphia Cheesesteak.

I saw cheesesteaks sold in LA's Farmers Market that came with sprouts and avocado.

Now that sounds like an authentic down home bbq joint. Now if they were open just Friday, Satuirday and Sunday, they would definitely be the genuine article.

Katie, you shameless Trojan shill. Thanks for the heads up. Can you give us a feel for the quasi Restaurant Week menu?

McD trying to sell cheeseteaks in the city of the cheesestak is as dumb as a chain like Subway trying to sell hoagies in the city of the Hoagie. Oh, wait, that's right. Subway is selling tons of hoagies in Philadelphia. Go figure. Next new product for McDonald's? I'm thinking a Scrapple McMuffin

Tequila's is just about across the street from my business, so whenever I Can Do! lunch I'm there for huevos rancheros con chorizo (my variation.) As a result I've gotten to know the servers from way back. I also gave Tequila's their first review and wrote about them a few other times, so have gotten to know owner David Suro too. All this is leading up to an explanation as to why I am not going to be able to point you to specific dishes I've really liked. David or the server orders for me. They don't create anything - just one of the specials or something that is particularly good that evening. I'm probably most fond of their variations on a red snapper, and I make sure someone at the table or I orders queso fondido to start. It's possible, as a result, that my experience is far better than others, but I've only heard raves from others. With one exception now I guess. We agree on the margaritas at least. And also on Dmitri's. Gave them their first review too as I remember.

One good casual dinner choice, if you like Mexican, is Tequilla's. One of the best Mexican restaurants in the country. Then again, as Bob suggest, if you're flying in from San Antonio...

Greetings tscarmichael, and welcome to eGullet. Before anything else is said, thanks for going non-smoking. La Colombe is a far more enjoyable experience. Thanks also for speaking to Weinoo's concern. I hope Weinoo takes you up on the offer to replace the ground beans with whole. Meantime there's a forum on non-alcoholic beverages you may not have found. Some interesting coffee and espresso conversations going on here. eGullet Non-Alcoholic Beverages Forum

In such situations I almost always reply, "Hi Amy, I'm Holly." It throws many a server off their programmed spiel and pace, which is always fun. The cool servers go with it, and it's usually a spirited meal.

I keep my freezer pretty much stocked with Usingers natural casing beef franks and beef wieners. Second what John has to say about their quality. But don't stop with their hot dogs. Their fresh brats are as good as I've had. Same for their liverwurst, though for a while a guy was making his own in Reading Terminal Market that was better, but he's gone. Awfully good summer sausage, landjaeger, and all their sliceable sausages. And I say this after spending a few minutes in the dank basement of their plant watching workers in foul weather gear and hip boots, sorting out mountains of fresh casings (intestines). My definition of Hell on Earth.

I assumed they would recognize me as such. I did then ask permission. The mean man graciously snapped, "NO PICTURES" Then he closed the window again. But yes, I should have called ahead. Alas that hasn't been my style.

Boo SuperDawg. They were mean to me. Slammed the window shut in my face as I was trying to take a picture of their cooking area. Nice car hop made it all better though. A SuperDawg veteran. Found me a nice table in the shade and kept the food a coming.

Sorry, but I am not familiar with "salt beef." What cut of beef is it? Does salt refer to a rub or brine cure?

As I recall, Hot Doug is a Culinary School grad gone good who's dedicated his skills and education to his hot dogs.

They just opened this past weekend. Called "New South China." Had them deliver some Kung Pao Shrimp last night. One of these days this neighborhood may get some decent Chinese forrd, but not yet.

Herb Can you expand a little on the differences between the Chinese cuisines found hereabouts?

Beware. "The Restaurant" returns in reruns. Tuesday September 16, 9 PM east coast time, on Bravo -

And as the South serves the best breakfasts in the U.S. and quite possibly the world, I'm talking the best breakfasts, period. I can't decide between Skinhead's in Paduccah KY where the aroma of country ham acookin' fills the parking lot and the Loveless Cafe, where the country ham is just as good and the biscuits come by the dozen to be sopped in Red Eye gravy and topped with homemade preserves. Any other contenders out there?

My mention of Trio was not in regards to choices but that Camp Washington and Trio are the two Beard Award winners that I have visited this year. The Trio I referred to is in Evanston, IL and does not serve chili or goetta. Thanks for the offer of restaurant suggestions, but no reason to wait until I have a trip planned. Why not tempt me now? How do you rate Camp Washington among Cincinnati's Chili Parlors?

Americans deep-six desserts at dinner One result, according to the article, "Mini Desserts." Houlihan's now, but I'm hoping the trend will catch on. I understand the economics of large desserts at large prices, but for those of us trying to cut down calories and minimize sugar intake, it's either smaller desserts or foregoing dessert. I'm all for mini desserts.