Holly Moore

Just got this email from a guy who has been eating at Rutt Hutt for 75 years:

I stopped by about a week ago. Had the avocado filled with seafood, the fish soup and a Vampira (blended beet, carrot and pineapple juice as I recall). Free nacho's came with topped with refried beans and salsa. It was all ok - the fish soup had a good broth with chunks of striped bass. The owner showed me his new menu. Much nicer selection, more polished with better descriptions. Many variations of red snapper - some soundling like they came from Tequila's menu. Supposed to start next week, but I'd call to check. The old menu is pretty drab. Nice folks run the place. I suspect a family. Not much English though.

The Dwight's is a storefront, their second location. I'm not sure the truck is still there, haven't seen it for a while. Don't think that was Dwights

Yes, Dwight's. Germantown Ave, just off Broad

In the headline, please specify "Holly the Restaurant" as opposed to "Holly the Eater" Come to think of it, my act also would probably benefit from some time on the whetstone..

Not Minor's. But I've used LeGout's. And Philadelphia's Chef's Market sells RG brand. All base makers make different levels of stock. The key is to check the ingredient statement. If "chicken" or "beef" comes first, it's their top qualitystock intended for hotel kitchens. While not fresh stock, these top of the line stock bases can be quite acceptable and quite helpful in a pinch.

How come Varmit feeds 100 plus off his hog and Fink only gets 40 servings? Are the hogs bigger in the Carolinas or is Varmit planning on McD size portions?

Don't think I've been to Zocalo since a woman named Lou was chef. But unless you like the scenery on the way to Norristown, head to Tequila for upscale and La Lupe or Las Cazuelas for more basic?

Or we can make scrapple.

These recommends are all great, though I've needed to consult my English to American dictionary on a couple of occasions. Please, keep them coming. I am beginning to muster my courage to attack a plate of jellied eel and mash. This trip I don't think I'm going to have enough time to get outside of the greater London area. One tiny bit of clarification: Holly is short for Hollister, and except for an unfortunate incident at a fraternity party long, long ago and I blame that on the grain alcohol, I am a guy.

On a bun.

Apart from the usual: Help wanted classified ads - under restaurant, chef, cook, etc. Also, back when I was writing about such things, my best sources were sales types who sold to restaurants.

Looks like I'll be heading to London in about 10 days. Helping to film a documentary on Interrogation, but that's another story. As some of you may be aware, I travel the U.S. and occasionally elsewhere, in search of joints, dives, greasey spoons, and such searching out really good low (as opposed to high) cuisine. An obvious British example of what I seek would be fish and chips. I'd be interested in both some of the places serving the best fisn and chips and also the places with the oldest history and tradition. I'd also like to do the same with the English Breakfast, Steak and Kidney Pie, Welsh Rarebit and other traditional British fare. Also, is there an English traditional equivelent to the Hot Dog and can one get a decent hamburger in London? Beyond that, what other foods should I seek out that would be appropriate to my site. And finally, I need to satisfy a multi-year hankering for prime rib with proper Yorkshire pudding. Seems like I'm eating all the cliches. I'm open to other suggestions too. Thanks.

That's lust, not love. I saw that but figured, since it was in the New York Times it must be true.

A ravishing friend of mine by the name of ZsuZsa and of Hungarian descent introduced me to the radish sandwich. Her's were served open faced, a healthy slather of butter, on thinly sliced black pumpernickle.

yea, i gotta agree with T there. in fact, that's what i wanted to say originally, before I got distracted. not enough good stuff in between the bread. That was my impression when I got it, but when I folded it up and started chomping, it was a quite satisfactory meat to bread ratio as we used to say in my McD days. The large refers to length, not girth in this case.

I've know Neil since the late 70's when we had restaurants across the street from each other. He seems to go through this sort of thing every once in a while, and then comes out of it, everything fine. I'm hoping that happens again this time. He's done much for the Philadelphia Restaurant Scene. Way more than most. In the mean time, with tips and all, I'd hate to be a server in a restaurant being run by the IRS.

The story was in the paper a couple of years ago, but as I remember it Papaya King decided it wanted to expand and figured college campuses (campi?) were a good approach. I also remember that someone from Papaya King may have attended UPENN. I think it was company owned, but in any event it was company sanctioned.

Courtesy of the Greater Philadelphia Tourism and Marketing Council :

Have you not been to Love Park just west of City Hall, on the way to the Rocky steps?

Indeed, Philadelphia has erected a statue proclaiming it's love for both Rich and Menton1. Andrew too - everyone - as long as you don't wheel into town on a skateboard. (local, anti-Street jab).

Incidently, Papaya King opened up on 40th Street, across from the UPENN campus. A major bomb. Closed now. I was there a few times, nowhere near the NYC place. A bad sign - they covered the grill used for hot dogs with tin foil so it would be easier to clean.

Thanks for the correction! Yet one more segment of my vast expertise. It's either correctional officer or corrections officer. Usually C.O. I sell to them joints and have never heard the term correction officer. And if he is a C.O. who dines in, he's just delighted to come across a hot dog that isn't green. Jason wrote: They may do a better job that close to New York, but it's been my experience that the franchisees typically undergrill the dog and serve it on a cold, day old bun.

OK then, here's my recipe. Gas up the car, put the Nitty Gritty Dirt Band's "Circle" cds in my cd player, drive to Charlotte NC picking up Varmit on the way, and get to Price's Chicken Coop before they close for the evening. Edit: This recipe only works Tuesday thru Saturday

Beyond that what makes fried chicken Southern? What is the difference between fried chicken and Southern Fried Chicken.