Holly Moore

Is Hansen's seasonal? If so will they be open in October? Thanks.

What's a funnel cake? I'm not going to look it up because I believe I'll get a better answer right here. ← A country fair classic. Essentially it is a fried dough. Batter poured through a funnel like device (or a funnel) and drizzled into a deep fat fryer. Round and round and round - the circles overlap. To soak up the grease, some powdered sugar on top. ← Oooo . . . like a 3D beaver tail? ...? ← Not in the US except, perhaps, Wisconsin.

What's a funnel cake? I'm not going to look it up because I believe I'll get a better answer right here. ← A country fair classic. Essentially it is a fried dough. Batter poured through a funnel like device (or a funnel) and drizzled into a deep fat fryer. Round and round and round - the circles overlap. To soak up the grease, some powdered sugar on top.

The anonymity requirement is malarkey, but so is Keller's rationale that many restaurants won't recognize Sam Sifton. I doubt there is a single potential three star restaurant that will not peg Sifton as soon as he steps out of his cab.

Probably just a phase. Travel does it for me. So many highways still to drive. Also back to basics. Simple and top quality. I defy anyone to be bored by a lettuce and tomato sandwich - supermarket white bread or boutique bakery wholegrain bread, iceberg lettuce, mayonnaise (I use Helman's but make your own to help get past the tedium) and perfectly ripe heirloom tomatoes - red, juicy and full of flavor from the days of yesteryear. That should shake you out of your ennui.

Though I've had a few problems with Philadelphia Weekly's food writing, their staff has put together a interesting list of Must-Eats. One glaring error - no one builds a better, greasier Rueben than Little Pete's.

Glad to help out. The holding pen at the stock yards is pretty much a mosh pit. Punk rock could be a tribute to the slaughterhouse, itself. Barbecue is the final step in the progression.

You're right, of course. Like jello.

Banana Pudding with vanilla wafers - probably my favorite. Fried fruit pies. Red Velvet cake. But go with banana pudding. Really special when done well.

Don't know how they are cut. I just read about it in the comments section for Dirty Franks on SeriousEats.com. Intrigued me.

Yes. I figured eGullet needs a thread in tribute to all things deep fat fried. Other than maybe in a fritto misto, I haven't come across batter fried leeks - for sure not in a hot dog joint. Seems as good a way as any to start things off.

Might be easier to call your credit card company, explain, and ask them to disallow any Zagat charges. Wonder if Zagat has a rating for Zagat company service?

A hot dog place in Columbus OH, Dirty Franks Hot Dog Palace, is deep fat frying battered leeks.

As I recall, it was an issue of space allowed in the header. I try to avoid "Philly" in lieu of "Philadelphia" except where it seems appropriate. Speaking of casting, I am available to endorse most anything even if it leads to the inevitable eGullet thread, "Holly Moore Sells Out."

My understanding is that Sgt Crowley was just being polite. He would have preferred a nicely chilled Sauvignon Blanc but figured that all presidents were beer drinkers so he went with the beer. At least there wasn't a plate of donuts on the table to complete the blue collar police officer profiling.

Fair warning. I went back today around 2:30. There were only a couple of loaves of bread left. Despite their posted hours, when Shank's runs out of bread, the curtain drops. Ate my way through a great sweet sausage, onion and pepper sandwich.

Sliced on a plate might have been a less intimidating presentation for the Scottish egg variation.

Five Grease Stains for Shank's Original

Due to delinquent taxes The Liberty Elm Diner in Providence (777 Elmwood Ave) could be forced to close its doors tomorrow (Friday). The Liberty Elm Diner is one of the old original Worcester Dining Car Company diners. They do a lot of good for their neighborhood. Besides committing to replanting trees on Elmwood Ave, the diner has employed youth from the Institute & Practice for Nonviolence and held neighborhood trash cleanups. They have a fallen into the same trap as many struggling restaurants - getting behind on their sales taxes and ignored the warning notices. Yesterday they were informed that the state would close them down tomorrow, Friday, unless they pay part of the past due taxes - $5000 for now. They are open today until 8 PM. It would be great if Providence locals stop by for dinner or to buy a gift certificate. There is hope. They are getting a lot of publicity. Last week they won Rhode Island Monthly's Reader's Poll for "Best Diner in Providence," and are set to be featured on Guy Fieri's next season of "Diners, Drive-Ins, and Dives." He filmed there this past Tuesday. Yes they should have paid their taxes. It is money held in trust. But sometimes the cash just isn't there. It is easy to slip. Food is probably COD. Employees need to be paid or they walk. Electric bills must be paid or the power is turned off. You pay what you can, when you can. And since most taxing authorities let things slide for quite a while, it is too tempting for a business in trouble to let taxes slide. The owner filed her tax returns regularly, without payment, in the hope that when push came to shove they would let her work out a payment plan the business can afford. A lot of people in Providence are joining in to help save the Liberty Elm Diner. It is a business worth saving.

The Shake Shack has a private dining room? Only in New York. I guess a genuine NYC subway ride to Coney Island and Nathan's is out of the question.

The pie looks good. But you have to do the banana pudding. Beats any I've had in the south except, perhaps, Mama Dips.

May Shank's Uptown live long and prosper. Not just the menu, which is perfect. The staff is South Philly through and through. Tough, funny, warm, and pros. A shot of authentic Philadelphia that Center City has mostly lacked for years.

I was referring to tomato aspic as a restaurant appetizer as opposed to party fare. I recall both aspic and jellied consommé madrilène being quite common apps way back when.

The was a tremendous beef shortage - I think in 1969. All the fast food companies that sold hamburgers or roast beef sandwiches were seriously hurting. I was working corporately for McDonald's at the time. Probably one of the toughest decisions the corporation has ever made. They raised the price of their hamburger from the original 15 cents to 18 cents. At the same time Arby's had been selling their roast beef sandwich for 69 cents. They elected to hold price and compromise their product, switching to a comminuted roll of beef - chunks held together with a spice and salt paste, rubbed for color, placed in a cryovac bag and boiled. Though cost was the justification, it could have been that Arby's operations department was looking for an excuse to stop roasting fresh beef. Cost, production planning and quality control is difficult to manage when a fast food restaurant is roasting beef from raw. It was a life lesson for me. Better to raise the price than compromise on quality.

Got this email today. They don't mention it, but a neurosis or minor psychosis or two will probably work in your favor.