Holly Moore

As long as you asked, The show is called "We Can Make You Talk, The History of Interrogation in the 20th Century." We are about a third of the show. They use our (Team Delta's) actual interrogtion of volunteer prisoners to demonstrate techniques and approaches after they have been discussed documentry style. The show airs this winter on the History Channel.

One of my businesses was recently hired to put on a one hour reality type show for the History Channel. We were only putting participants through military POW interrogation, so it was not as stressful as opening a restaurant. But it gave me insight as to how real "reality TV" is. My observations: 1. Even though our cadre was very serious about it, the participants (prisoners) were not. The cameras being there made it make believe. It took a long time before the reality seemed to sink in. Intimidation and control that normally takes minutes to achieve took hours. I suspect it is the same with "The Restaurant." The management are totally serious. The staff is still giddy. It will probably become much more real for them in the next episode when the pressure sinks in. 2. We've been filmed a few times. The directors and producers always promise "we won't be in the way and we won't disrupt your flow." Yeah, right. Anytime we wanted to do anything we had to track down the director, have him locate a free camera and sound crew (there were three on our shoot and we were running 24 hours a day). Until they showed up, we had to wait. Sometimes we did retakes because they missed a shot. I'd say we were operating at about 60 percent or our regular productivity, often less than that. 3. Everything has to be sanitized for the network. Things get edited and re-edited. Things get dropped for not being P.C. or for otherwise being controversial. (Geez, our staff couldn't even slap the prisoners ) What you end up with is a bland version of reality.

"The Restaurant" rocks. Great show so far. Wish they had spent another episode or two on getting open. My issue with Rocco is that he let himself be pressured into opening a multi-million dollar restaurant before he was ready. They need at least a week after the construction types depart. Penny foolish.

Drive on over to 1505 Route 73, Pennsauken, NJ 8110. I go to Jersey for a Burger, I'm not stopping til I get to White Manna.

The onions are directly on the griddle. The patties, 2.5" square with five holes (always been that way, as far as I know), are placed on top of the onions. The onions release water which turns into steam as they cook, thus "steam-grilling" the patties above. The holes reduce sogginess by giving the moisture an escape valve and allow the buns, which are placed on top of the patties, to absorb additional steam and flavor. You're right, big guy. Philadelphia's White Castles closed down about three years ago. Been a while since I've eaten my way through a baigful. So much for my mind's eye.

As I recollect, the burgers are actually cooked on a grill, covered with diced onions. But there is so much moisture from the burgers that they half steam, half grill. There are five holes, like a five on a die, drilled through each burger. Speeds the cooking I suspect. They come in boxes like blocks and fit perfectly into a bag. My favorite - double cheese with bacon, so much grease in such a tiny box.

You're about a half hour out of New York City with all manner of transportation available. With 10 hours to kill I'd spend the day in Manhattan.

Philadelphian's receive the New Jersey section - probably because there is no Pennsylvania Section. On a related note, the Philadelphia Inquirer ceased publishing its Inquirer Magazine last Sunday. A couple of years ago they took away the Sunday Food Section. Evidently the publisher feels the best way to improve the Sunday Inquirer is to make it smaller and smaller still.

Katie - I think I've spelt your name wrong on a number of occasions. It is the old dog syndrome. I suspect I will spell in wrong in the future too, though I will do my best not to. My apologies. As to the pic, blame the photographer.

Six eGulleteers showed up for hispanic cuisine and jazz last Friday. Don't remember how to say feast in Spanish, but feast we did. There are three restaurants open, El Viejo (Puerto Rico), La Pancita (El Salvidor) and Chivas (Mexico). Also a bakery (Pan del Dia) and a produce stand featuring fruits and vegetable from the Caribbean and wonderful, homemade sofrito. For Fridays, El Viejo roasts a pork outdoors on the patio. They carve it up and serve it with beans and rice, a home made biscuit and a salad. La Pancita sells a lot more than what is on the menu on the wall. My favorite were the pulpusas, steamed like and same consistency as a tamale, but shaped like an empanada. Chivas' tacos didn't look all that great, but they serve excellent tortas. The eating happens out on a large deck, in fornt of the market. Band at one end. Picnic tables at the other. Can't think of a better place to spend a city summer evening. Only the city didn't seem like Philadelphia. It was the Frankfort El passing every few minutes. Felt like Chicago or New York. Kathy, Herb, Jim and Ellen. Charlie's getting more food.

errrr, zilla? do they tell you it's upside-down? if not, they're opening themselves up to a frozen genitals lawsuit. Ted Drewe's Frozen Custard on Rte 66 in St. Louis serves "Concretes." The official test of a proper Cconcrete is if it can be turned upside down and nothing falls out.

And that is good?

I've never seen egg in a bbq sauce before. What does it do? This is more a basting sauce than a bbq sauce. Not sure what the egg does. My guess is that it's an emulsifier that holds everything else together. Key word is "guess." Then again guessing is what got me through 5 credit hours worth of food chemistry.

This thread has me thinking of Maine and my Aunt's summer place on Lake Sebago. Started going there at age 6 months and spent every summer there through highschool and occasionally thereafter. My mother made lettuce and tomato sandwiches three or four times a week for lunch. Local tomatoes and lettuce from a farm stand on the way to Naples, Me. Cain's mayonnaisse/. Old Settler whole wheat bread. At them off glass plates on the flat rocks that served as our beach. Washed down with water pumped from spring fed Sebago Lake. For me, the definitive tomato sandwich. Lettuce gave it some crunch. Only problem. Had to wait an hour before going swimming again.

More basic than the others, but I've been eating and later cooking this recipe since I was 10 or so. Best broiled chicken I've had and easy to prepare. Perfect for the summer. Cornell Barbecued Chicken

Thanks all for the terrific help. The places I hit and liked are now on my site - Golden Hind, Rock & Sole Plaice, Nicky's Fish and Chips, Simpsons-In-The-Strand, Maison Bertaux, S & M Cafe, Fortnum and Maison and their Fountain Restaurant, and Rules. Ate rather well, I did. But only had four days in London, so will have to get back soon and hit all the places I missed this time. Europe at HollyEats.Com

Varmint's right. From Rule's brochure, "England's last wilderness ... Rule's own estate at Larington Hall Park near Barnard Castle in Teasdale. Partridges, Pheasants, Wild Duck, Snipe, Teal and Roe Deer... Wild browntrout and the occasional salmon ... in the waters of the River Tees which meanders through the estate with Cotherstone Grouse Moors as a backdrop.

Well done!

I'm going through an Orange Marmalade phase. Probably won't last too much longer. A while back, Adobo. Coming soon I suspect, sofrito.

A friend pointed me to Dancing Deer Bakery, raving about their cookies. Flavors include Chocolate Tangerine, Molasses Clove, Maple Oatmeal Raisin and Sugar Cane Lime. They also brag about their "Mountain Cookie" that is packed with everything.

So what makes Cherry Soda, Wishniak? Is it like Haagan Das or is it a variety of Cherry or an Indian Tribe or what?

Look no further than Dmitri's, at 3rd and Catherine. Greek style seafood. Grilled Octopus to start and whatever suits your fancy for the entree. Don't think Bourdain's been there, at least not on a Monday. But he'd do fine ordering fish then.

The other great restaurant battle is night shift vs. day shift. Typically each shift complains the other shift didn't do proper set up or breakdown. It's the one thing FOH and BOH agree on.

My complaint is that servers often make more than restaurant owners. Then again, all to frequently, so do cooks and dishwashers. No one wins in the debate, "Who are more important, cooks or servers?" (Assumes in this thread that money earned defines worth) Both are, of course, essential. But from a restaurateur's point of view, a skillful server can make up for and soothe kitchen problems and errors.

I know you mean well and buffalo mozarella perhaps with some fresh basil and a little olive oil does make a nice sandwich, but the tomato sandwich described here is a classic that will brook no meddling, no matter how well intentioned.