Holly Moore

Yeppers. That's the one. Wonder if they do a double decker big mac style burger too? Thanks.

There's a place in non-urban PA that's famous for it's big, really really big burgers. Can anyone help me with the name/location? Thanks.

I've always taken on those who pan either of Philadelphia's Bookbinders. At Bookbinders there are only three things to order. Snapper Soup, oysters on the half shell, and lobster. Make a meal of these and you'll do quite well for yourself. Order anything else and you're asking for trouble, and a bad meal. Seems that's the same for the Oyster Bar. I can't imagine going past the counter. I go to the Oyster Bar it's for raw oysters and oyster stew. The review is undoubtably accurate. And the Oyster Bar, itself, chose to exceed its capabilites. But I would have preferred if Grimes had developed the first three paragraphs more and at some point merely said "they serve other stuff too; don't order it."

Philadelphia's not all that far from Baltimore; I'm going to try to make it. Are there any restaurants that cry out "Baltimore?" Restaurants one can only find in Baltimore? Restaurants that have been around since F.S. Key's music writing days? Just did a search and learned that Haussner's closed in 1999. But that kind of place. I'm a pain in the ass when it comes to picking restaurants for get-togethers. I usually grumble about the choice, go along with the crowd and end up having a great time despite my misgivings... But driving 90 miles for contemporary southern cuisine in Baltimore, geeez. I like Vengroff's idea though. Maybe crabcakes at the Lexington Market and onto Camden Yards for a ball game. Now that's true Baltimore. At least it is for this tourist from Philadelphia.

A couple of folks mentioned egg salad as sandwiches for a brown bagged lunch. One talked about them sitting out warm all day. Nine times out of 10 or 99 times out of 100 that is fine. But those other times... Let's just say you'll be missing work for a day or a few days, but will be in no mood to be cooking or doing anything more than a quick dash distant from the bathroom. Egg salad, because of the eggs and especially because of the mayonnaise, is an ideal medium for bacteria growth and the ingredients increase the odds that bacteria and their toxins will be present. Egg salad should be immediately refrigerated and should not be allowed to become warm.

If one's goal is to combine physical exercise with regional dining - to work those arms - then blue crabs are ideal. Otherwise way too much effort for way too little reward. Give me a Maine Lobster anytime.

Serendipity. Was listening to NPR's morning show while returning from a Saturday Morning breakfast's worth of scrapple and eggs at the Melrose Diner. Someone from Wisconsin was spinning a wonderful description of Paczki. Polish donuts served just before Lent. A way for polish housewives to use up their eggs and butter - forbidden during the fast. She mentioned a couple of places to pick them up, but they were in Wisconsin and probably too far a drive from Philadelphia. Then I happened upon this thread and Andrew's research. I immediately headed to Port Richmond. Marian's was out of Paczki but would have more Sunday morning. Fortunately, the Baltic Bakery, a block down and across the street, still had a trayfull left. Mixed, prune, cream and apricot. I went for the apricot. Paczki, as baked in Port Richmond at least, has a much firmer texture than the jelly donuts they resemble. Best of all, if the apricot paczki is representative, the fillings have a much truer, less sweet flavor. While there, a couple of guy's were delivering that afternoon's supply of chrusciki, very delicate fried dough cookies. Too much good stuff here. Also picked up half a sesame rolled cake and a sweet dough cheese babka. Photos from HollyEats.com, reprinted with permission of . . . me! Above photo copyright notice reprinted with the implied permission of Fat Guy

How thick is it? That's my complaint with most non-butcher steaks. A puny 1" at most, all too often half that.

The question is when did I first not eat Shrimp with Lobster Sauce. During my formative years the Moore family went to our favorite Chinese Restaurant, in Morristown NJ, just off the square. Wonder if it's still there. Anyway, my mother always ordered Shrimp and Lobster Sauce and I, being a good son, kept up that practice for at least the first fifteen years I was on my own. I still order it often, especially when I have a cold. Seems to work as good as chicken soup. It does seem to be regional. Elsewhere I've seen it with a dark brownish sauce. Here in Philadelphia the sauce is much thinner than I prefer. I prefer the Shrimp with Lobster Sauce of my youth, a milky white sauce, fairly thick, lots and lots of shrimp, and plenty of green peas too. The fact that I then add soy sauce, making the sauce the same brown color that I object to, doesn't stop me from wanting the sauce to be white when it arrives at my table. I've always thought Shrimp with Lobster Sauce was genuine Chinese fare, but I could easily be mistaking.

One of my major pet peeves. Shows a greedy restaurant that puts profit ahead of hospitality. Cattle herding mentality. Move em in, cram em together, feed em, move em out. Yeah it's a profit business, but reasonable profits can be made without sacrificing hospitality. At a certain level of service and cuisine accepting reservations is as much an element of hospitality as is smiling and welcoming the guests. There is often justice though. After these places have run their course, had their day in the sun, and seats are easy to find, people don't seek them out. They've learned the hard way that the place doesn't take reservations and the wait is too long. How are they to know that since sales have fallen off the place now gladly accepts reservations? And why would they care?

What cut are your fries? (I'm hoping you're not going to say shoestring.) Also, as I'm assuming cholesterol isn't all that much a priority in your menu, have you considered a lard blend? Really does make a difference.

From my experience there is no way to be discreet. The more you try to cover up your writing the more obvious you become. Probably the best way is a digital tape recorder, but even that looks wierd, speaking into your lapel and all that and I hate transcribing. My best ploy was making it appear that we were having a business discussion and I was taking some notes. I dreaded being discovered. It's obvious when it happens. Sometimes everything was cool. All too often restaurants grossly over-reacted. Nervous and fawning servers, hovering management/host, and the kitchen took so long messing with the food in the kitchen that by the time they got it just right it came out luke warm. And the portions. I'd compare my plate with diners nearby. Often much larger.

BYO YOHOO

Click to see the menu for Chickie's Deli in South Philadelphia, my favorite constructor of Hoagies. Chickie's Deli My favorite, not shown, the Italian "Special" From their menu, it's the meats from the Italian Hoagie and everything else from the Prosciutto Special. A hoagie, like anything else, is much better when topped with a good, sharp, aged provolone.

Just say it's something you like to do. If they think you're a professional or semi-professional reviewer, it can't hurt, though you might have to put up with painfully over-attentive service.

But of course!

Alas, I can't make it, but here's a better pic of what I'll be missing

My Moose Mug. Holds about a pint. Picked up in Maine at some restaurant check out counter, maybe the Moody Diner

You won't go wrong with the Coffee Cup. If they've reopened, go for it. Another suggestion in Charolette. Ranks right up there with the Coffee Cup for both food and character. John's Country Kitchen, 1518 Central Avenue. Great down home breakfasts. Don't remember fat back on the menu, but pork brains and liver mush are. Link: John's Country Kitchen But if you're heading down I95, Charlotte is maybe 3 hours away on I-85. Quite a side trip. Not that there's anything wrong with that for a great breakfast. I've driven 8 hours just for a plate of fried clams. Lexington is just past Charlotte on I-85. If there go to Lexington #1. Guess you could continue along 85 through Atlanta and down to Florida that way. Sweatman's and Skylight are both off I-95 if you're taking the more traditional route. Want a good breakfast off I-95. Easy. Same as I recently said for barbecue. Get off the Interstate, find just about any small or medium sized town, pull by the fire or police department, and have them point you to the local breakfast spot. You'll be up to your neck in gravy and grits.

Mustard based is South Carolina Style though it occasionally slips across the border to North Carolina. North Carolina has two styles. Eastern NC and Western NC. Eastern Style uses the whole hog. The sauce is vinegar based, no tomato products added. Western Style uses the pork shoulder and the sauce has ketchup added. I like the mustard kick in SC style. Sweatman's is SC style. I believe also that Eastern NC style also throws some mustard into their cole slaw.

What is amazing about BBQ in the Carolinas, especially NC, is that there is at least one good to great BBQ joint in just about every town, big or small, that you pass through.

I assume you're talking about Lexington #1. Excellent BBQ but way out of the way, off of I-85 instead of I-95. For the record, my three favorite BBQ's in the Carolina's are Allen and Son in Chapel Hill, Sweatman's in Holly Hill and Lexington #1. But only Sweatman's if close to I-95 I've heard great things about The Skylight Inn in Ayden NC, about 50 miles off I-95. Some very knowledgable folk claim it to be the best in the state.

I've got you pretty well covered for North Carolina. At someone's recommendation on eGullet, the bbq joints on HollyEats.Com now have the Interstate designation with the listing. My favorite of the bunch, Sweatman's BBQ just outside Holly Hill SC. Carolina BBQ at HollyEats.Com

I checked out their website. Arrow's Restaurant Looks interesting, but has to be the most expensive restaurant in Maine. Egads. $15 apps and entrees between $37 and $41. They also close in the winter. Makes sense. At those prices I can't see locals packing the place. Last year they started opening weekends in April and May. Gives you a bit of a reprieve. Maybe you can cut a deal with your mother. You chauffer, she pays for the meal.

Still looking for a great Jersey fry. My favorite to date: Dave's Fries at the Englishtown Flea Market - nice and greasy, but not twice fried and Curley's Fries on the Boardwalk in North Wildwood - double fried, but crinkle cut like Nathans. Of the two, Curley's, even if they aren't as greasy.