Holly Moore

Alinea goes fish shopping.

A rather hilarious summary of Episode 11.

Green Aisle, a small grocery store featuring local providers just opened at 1618 E. Passyunk. U picked up lunch yesterday - some Zahav hummus, flat bread and a pail of Johnson's World Famous Caramel Popcorn. Drew Lazar at the City Paper sums Green Aisle up.

More and more often menus include the statement, "Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness." More simply put, "Eating our food may make you really sick and, in rare instances, kill you dead." I'm curious if this is a requirement by the local health department, mandated by a restaurant's insurance company, a recommendation from their lawyer, or merely a restaurateur copying what he has seen elsewhere - a viral, viral disclaimer. Maybe a restaurant that includes such a disclaimer should add a symbol, like a skull and crossbones, next to those dishes they serve that increase one's risk of food born illness.

I'm taking a stab at this, but they struck me as pickled onions with a barbecue flavor. They were on the bottom, under the dog, a clear violation of hot dog etiquette.

As the creative director at Weightman Advertising always used to tell me, "Nobody ever reads copy."

Went to Supper on the 900 block of South Street for lunch today. My objective, their housemade hot dog - 100% pork shoulder in a natural casing, wrapped in bacon, deep fried and served with kraut, barbecued onions and beer mustard. Most impressive, Supper also bakes their own New England Style hot dog bun. Buttermilk fried pickles are served along side. $9 A great dog.

This is what I'm talking about, though the cheese sauce was a tad salty this time.

Breaking News from Michael Klein - Philadelphia is getting its first Sonic Drive-In on or near the corner of Aramingo and E. Butler Street in Port Richmond. Opens next Friday, November 13th at noon. Just one question, where does the tray attach to my Vespa?

What does a New Orleans sausage and pie company offer? The name brings to mind British pub fare, but I'm guessing that is not correct.

There is a ritual at Carman's Country Kitchen in Philadelphia for all first timers. The server introduces himself, the other server, Carman and maybe a few customers - all by first name. Then asks the newbees their first names. Sets the tone for Carman's. Anyone who objects would probably not return which suits Carman just fine.

Hobo dinner got me thinking of Mulligan Stew. Wikipedia yielded this: Woody Guthrie spoke of a similar approach, tater stew, in his Talking Dust Bowl Blues I had the official version of Mulligan Stew once at the National Hobo Convention in Britt Iowa. Giant cauldrons of Mulligan Stew shared for free with all the folks attending, hobo or not. Pretty much flavored water with a few peas, carrots and a trace of meat. Seems this might be the way to go, especially if you're up to a bit of begging and stealing.

I will be hosting a couple of vegans for a weekend breakfast/brunch. I am thinking maybe Cafe Fulya figuring Turkish cuisine may adapt to vegan fare - but not sure. Any more knowledgeable suggestions. My goal is to work some nitrates into my meal, yet be sure my friends are happy.

I remember those items mostly from office coffee service back in my corporate days. Grandma's kitchen? That's a relative term. My grandmother's kitchen never imagined such modern day, newfangled conveniences as disposable coffee cups.

I'm a semi-regular at Rachel's in the AM for a bagel and cream cheese. Do the occasional Pastrami or corned beef special. I'd rate them as fine, but not extraordinary. People are nice. Rachel's father, who is still active in the business, used to run the Latimer Deli back when it was the official deli of the Philadelphia Ballet. I want to be a fan of 4th Street in its current form, but am not. Quantity rules, quality sometimes comes in a poor second. Was really disappointed with a couple of breakfasts - the corned beef hash and scrambled eggs with lox and onions. Also, my perception at least, the Famous chocolate chip cookies they give away with the check are smaller than the real ones. Cheesecake is good, some of the other humongous desserts, not so much. Haven't tried them for dinner though I did take home an overcooked rotisserie chicken once. My favorite, by far, Hershel's.

Chunky - Whata chunka chocolate!

It tried Subway once, in Royston GA, the home of Ty Cobb. Been back to Royston, never to Subway.

Marshmallow Fluff - I haven't had it in years but my Aunt Leona used to make me peanut butter and Marshmallow Fluff sandwiches. Oreo's - I dare not buy them. Over my life I have gone through Oreo withdrawal too many times. Goldenberg's Dark Chocolate Peanut Chews, though their new packaging is weird.

Recently I've had a couple of great cheesesteaks from Pat's. The secret seems to be to hit them when there isn't a line around the building but when they are sufficiently busy to keep the steak fresh of the grill.

I tip on the total bill - don't worry about the sales tax. 20 percent plus for good service, 15% for mediocre and 10% for lousy. I try not to penalize the server for a kitchen in the weeds.

Good ol' boy "Craig Claiborne's Southern Cooking." Particularly partial to his recipe for Smothered Chicken.

Chicken a la king. One of those much maligned dishes of yesteryear that I have come to miss. As I recalled, chicken a la king always included peas and pimentos. Going against this thread's title, I'd make the above dish with pan gravy from the scrapings of the sauteed chicken, mushrooms and onions.

John - if you need a guide or an eating partner... My suggestion, cheesesteaks and pork sandwiches can wait. You're the man when it comes to hot dogs and you need to include Philadelphia styles within your knowledge base. For a hot dog with pepper hash - I think the hot dog truck at 25th and Passyunk does it best, though someone told me Mike hasn't been around for a while. My favorite for a hot dog with fish cake - Johnny Hots down on Delaware Avenue. Tony Luke's does a good Texas Tommy with bacon and cheeze whiz and Paesano's has created a dog wrapped in soppressata and topped with bolognese sauce. For hot dog tradition, Texas Wieners on Passyunk or APJ Texas Wieners on 13th near Reading Terminal. For something new, a Turkish Hot Dog from Cafe Fulya on South 2nd Street - a Turkish blend dog with Russian salad (chopped vegetables in mayonnaise), cornichon pickles and tomato sauce on a custom roll. And since I recall you have a fondness for char-broiled hot dogs, Nick's Charcoal Pit. Philadelphia isn't North Jersey - but we've got some good dogs here. Most frustrating void - Italian hot dogs. No one is even attempting them.

Wouldn't any fried vegetable, sitting on the counter for an hour or more, become oily even if it was perfectly crisp at service? Early in the series I thought Kevin wouldn't fare well. Between appearance and demeanor he just didn't strike me as a top chef. Maybe the lack of swagger, maybe the heavy beard - who knows what forms first impressions. I thought he was one of the people the producers figured would go home early. So much for my instant judgments. Kevin is all about flavor and classic technique. He just keeps winning challenges. I'm guessing that right about now in the series he has the V. brothers frustrated and a bit intimidated.

Maybe the remaining 50 Rules will include 1. Do not carry your guest checks between the small of your back and your belt. and my all time favorite rule 2. Do not interfere with diners' enjoyment of their meal by interrupting their meal to ask, "How is everything?"