Holly Moore

That almost explains why he charged me only 50 cents for three ears or Mirai corn. I had ended up at Pete's Produce Farm for the first time on Saturday and picked up a half dozen ears of Mirai - big kernels, dry, dull flavors. Such a disappointment. I figured the season had passed until on got some more from Culton's. Then I went to the Mirai Corn website and realized there were different hybrids of Mirai. Some are better for travel. Some for eating. Perhaps that explains the extreme difference between Culton's and Pete's.

It's been a while since I've been back to Parc. Today I checked the site, seeing if they were retailing their bread yet. Doesn't seem to be the case. While on the site I checked out their menus. The lunch menu also had the dreaded Apres-Midi selections. The good news, Parc has more than doubled the selections - eighteen choices now and many things I would actually like to order.

Hangin' with Shola

Imagine, a cocky chef. What is the culinary world coming to? Chef Chiarello seemed to have a good rapport with his real sous chef. Kudo's for not putting up with Spike's and Dale's unprofessionalism. Additional Kudo's for the Saveur doily. Nothing wrong with cocky if you've earned it and don't overdo it.

I'd guess one of the high end casino restaurants

My new favorite sandwich from Paesano's on the 100 block of Girard Avenue The Giardina - roasted eggplant, fennel, peppers, fresh mozzarella and pesto.

I learned about Nick's Charcoal Pit from Hawk Krall first on Facebook and then following his link to Drawing For Food If you haven't happened upon Hawk's work, he does terrific hot dog illustrations for Serious Food.

And in this corner, the Nick's Special from Nick's Charcoal Pit at 13th and Snyder. charcoal grilled filet, spinach and cheese on Sarcone's seeded bread. Hot Dog - a combo with whiz and bacon - is kinda great too. Thinking now that the hot dog might be superfluous. A Whiz and bacon sandwich could be the ultimate non-vegan sandwich.

I thought about that, but who would tell? Or you could call it Katie's magic elixir and offer it as a remedy for whatever ails one on a Sunday Morning.

Katie, Wish you had a stand at Headhouse Square.

Should be exciting to watch. One time Jack's negotiatin' style led to him being hauled away in handcuffs.

Figuring out where to post is tougher than ever. My choices include eGullet, Roadfood, Twitter and Facebook and some local boards/forums. Yesterday I returned to Charlie's Pool Room in Alpha NJ. I posted Charlie's on Tweeter, Facebook and Roadfood. Today I found Mirai corn at the Headhouse market and posted on eGullet and Twitter. Tuesday I did a spot for a local news broadcast and shared it on Facebook. A while back I happened upon Jack Frost in Glenside - terrific hamburger and fresh cut fries - Twitter. There is a logic for posting everything, everywhere. Some overlap, but many additional readers. Jack Frost, for example. No reason that couldn't go on all the above info sources and a couple of other local boards. That strikes me as overdoing it, though. Maybe I'm being hyper-sensitive, but I would be curious how others approach what to post, where.

Today at the Culton Organics at the Sunday Headhouse Market - rare Mirai corn. While I was talking with one of the guys about the corn, he shucked an ear and gave it to me to eat. "This corn doesn't need to be cooked. Most people just shuck and eat." This is great corn, but hard to find. It is one of the most expensive corns to farm - the seed for the corn is priced by the seed.

Huh? What and where?

Consider: The Camellia Grill - classy grease Casamento's - Sparkling white seafood house - shucked oysters and oyster loaf I might like Domilise's better for Po-Boys. Maybe Parkway. Try both if you can.

Ask the folks here - Isla Mujeres Info. There are two discussion forums. I'm sure some of the locals on the board will know.

I will go against common sense and assume the editing was fair. No problem with Chef Chiarello except that he didn't grab Dale by the collar and seat of his pants and frog march him out of the kitchen. I buy his assumption that the "sous chefs" who could pronounce his name correctly would better know his repertoire and his style. No time for twenty questions. Besides this, it established chain of command. "Sous chefs" who hammed it up with attitude blew a great opportunity. Always a possibility that one of the Master Chefs would take a liking to one of them and become a mentor. Beyond that - what chef watching the show would ever consider hiring Dale or Spike? Their antics made for good TV, a chance to stand out in a gaggle of 12 "sous chefs" and a very dumb career move. While I still would have preferred blindfolded knife skills or at least steak broiling (tell by touch when the steaks are cooked to various degrees of doneness), the taste test was ok. Really liked the elimination challenge - a chance to see the different chefs' styles to hiring and supervising others. Chiarello's approach made sense. He didn't know any of the "sous chefs." A few of them had disrespected him from the start. He opted to micro-manage his crew. A reasonable approach under the circumstances.

Most stupid corporate move since Fed Ex decided to drop the Kinko's brand name in favor of Fed Ex Office - tarnishing the Wendy's image by incorporating Arby's. Kind of like someone on the A list hanging out with D lister Kathy Griffin.

From Bravo's program listing for the 8/12 episode: You're welcome.

I don't think it is that people want to spend 40% more in NYC just to have bragging rights. Nor do I believe that, in general, NYC restaurant prices are what they are because that is what the market will bear. Just trying to get at why the prices are so much higher. Is it simply rental and/or labor costs, or are the other operating costs more expensive in NYC compared to Philadelphia. Germane wise, I was just applying the 40% factor to my breakfast at Parc, bringing it to the NYC breakfast price level where one would expect a high level of service. I wanted to raise the point earlier but had no facts to quantify the difference. Anyone who has dined at Peter Lugers, even the one in Great Neck where I ate on a number of occasions thanks to my then ad agency, can not take exception to the claim that NYC is to steakhouses what Paris is to Michelin three star restaurants.

Closest Philadelphia TV gets tomorrow is an episode of "Julia and Jacques: Cooking at home" on Channel 23 at 1:00 pm. Much to my delight, a search of WHYY.org found many, maybe all, episodes of the French Chef available to view on line.

Happened upon this while wandering Google:

Interesting in that a few months ago you suggested I may have been expecting too high a level of service from a Philadelphia restaurant that charged a mere $18 for breakfast (Parc). Translated to NYC economy that was a $25.20 breakfast. I'm guessing the ingredient costs aren't all that different between New York and Philadelphia. Is it labor cost or rental cost per square foot that impacts pricing more? Is it true that the 75 cent Grays Papaya dog now costs $1.50. If so, "the city" is getting a little too ritzy for my wallet.

There was a German butcher in Philadelphia's Reading Terminal Market (may he please return) who did a few versions in addition to a standard liverwurst. One was garlic. Another was the equivalent of a country pate, more coarsely chopped. He also did braunschweiger, which I believe is merely smoked liverwurst, but they may change the recipe. I am a fan of casings - mainly because that is the way I've always had it. Nothing wrong with a terrine, I guess. Since the RTM place closed I bring in some liverwurst and braunschweiger from Usinger's, along with my hot dog order.

Thanks, though not the answer I was seeking. Are any of the Snowball places open through October?