Holly Moore

Made it there today for a frozen chocolate. To paraphrase one of my idols, WC Fields, "Drown in a vat of chocolate. Death where is thy sting?" I do wish the visible back of the house was somewhat less helter skelter.

Welcome to eGullet. The burgers are next on my list.

That works quite well.

A well done burger, no matter how greasy, is always a disappointment - and often a predictor about a joint's tao. Nothing good comes from a well done burger. That said, if the bun is buttered and toasted, the mayo real, the tomatoes vine ripened, the cheese aged cheddar, and the burger is still juicy, greasy, and charcoally, there is a possibility that the accoutrements will disguise a well done burger enough to make it edible and possibly enjoyable.

Been meaning to ask. What's the name of the show?

Thanks for saving me a trip to 5 Guys though I might still go for their fries. Anyone know if, in Philadelphia / Pennsylvania, the well done policy is imposed by over-protective authorities, or is another example of corporate lowest common denominatorism?

A friend of mine who lived in Mexico for a number of years challenged Tequilla owner David Suro to make him cry from the heat. David did. Might not be on the menu, but the capability is there.

Naw, you're not trying to tell me that the Tony Luke I know would put vegan anything on his menu. OK, took time to read the article. The place taking over is the one serving vegan dogs. That's a travesty, but more believable than Tony Luke doing so. More like the reasoning of a corporate "empty suit."

Okay, back again today. First things first, service has been friendly on both of my visits. Right place, right time I guess. Tried both the buffalo dog and the organic beef dog. The buffalo dog was so much like the kobe dog that I'm wondering if I might have received a buffalo dog my first visit by mistake. Just as un-greasy and lacking juicy flavor. The organic beef dog is by far my favorite of the three. Juicy and a real hot dog flavor. But I miss the snap of a natural casing dog. I'll keep asking. Maybe they'll humor me one of these days. For those asking about Five Guys - only one I've been to so far is one of their Arlington VA operations. My burger was way over cooked. The fries were good. So was their dog. I'll probably hit the Chestnut Street 5 Guys this weekend and hope for a properly cooked burger and peace on both sides of the counter. Back to Bootsie's - Bootsie's fills a major Center City eating deficiency that has been unfilled since Levis' was sold back in the mid 80's and since Dewey's shook their last shake - a walk in, walk up to the counter kind of place - quick service, real food - available on Sundays and evenings. I'm pulling for them and believe they are smart enough to listen to their customers and adapt to their suggestions and criticisms. That said, if the place was mine, I'd put a serious, basic New York style dog on the menu, I'd trim the hot dog buns so the dog hangs out the ends or at least reaches the ends, and I'd either twice fry my fries or switch to a Nathan's krinkle cut. (I go to Nathans as much for their fries as their dogs.) But it's not mine, so all I can do is whine a bit every once in a while, between bites of dogs or burgers. Edited to add - I see the owner's membership to eGullet has been activated. I'm expecting he'll be joining in this conversation soon.

Copy and design by Elliott Curson.

Chagrinned that Victor beat me to a new Center City hot dog place I hit Bootsie's this evening. Met the owner, Yeir Butz, which leads me to question there is but one "Bootsie" in Philadelphia. Mixed reviews for my first trip. Had a chili Kobe dog with raw onions and a side of fries. It was my first and last Kobe dog. Skillfully cooked, great bun, but the dog was way too non-greasy, verging on dry. The other dog choices are organic beef and buffalo. I'm a bit leery of both as hot dogs. They sound overly healthy. I'm going to start lobbying for a basic natural casing, all beef wiener. Or, on the upscale and top dog persuasion, for Usinger's black angus natural casing dog. Maybe the organic beef dog will surprise me. I doubt the buffalo dog will. The fries are shoestring, fresh cut. Good potato flavor and much better than frozen. But single fried, which means they are not crisp. They say it's because of production, but McD's used to feed lines out the door and around the building with fresh cut, twice fried fries. Not bad by Philadelphia standards, but not great either. I've got a lot more eating to do at Bootsie's. I suspect I just became a regular.

Or come by Can Do! and I'm make one for you too.

and ???? If I were an editor, I'd kick this back for a tad more info

Cincinnati has goetta - a blend of pork, oats and onion.

In their good old days of great fries McDonald's used a product that was 25 percent lard and 75 percent solid vegetable oil. The 25 percent lard seemed to be enough to get the flavor benefit from lard. Perhaps you could experiment with a similar lard content, but a healthier vegetable oil.

Perfect scrambled eggs.

My first and only so far attempt at the Commissary carrot cake. Finishing isn't the finest, but the filling seems pretty close to what I recall.

For the dinner, the Waterworks Cafe. For the reception, among the Egyptian ruins at the museum at the UPENN

Ya did good Kobi. And I'm particularly jealous of what looks like an actual medium rare burger from Rouge. That's what I order and almost always it comes out medium or well which is why I've stopped ordering $15 burgers at Rouge.

Yes it is serious, but the Shake Shack's previous scores have been relatively good. Sometimes I wonder if the inspector is having a bad day or if someone at the Shake Shack pissed off the inspector. Or if the Shake Shack, itself, was in the weeds on that particular day. Or, it could be, as people seem to assume, that standards seriously slipped. One of the violations struck me as ridiculous. Not the tobacco use or eating part. But drinking? It has been a while since I've done time behind a grill or a range - but no drinking, not even water? Seems a bit unreasonable. Beyond that, based on what I know of Danny Meyers, from the day after that inspection, if not sooner, I would have no problem ordering a burger medium rare, or anything else.

Any small town or county seat in the South.

Couldn't image a more perfect summer lunch than I had today. An intriguing orangish gazpacho, followed by tuna on tomato toast with a salad that included perfectly steamed asparagus and a glass of Katie's blanco sangria. All sitting at their extra high bar that made 6'3" me feel like a five year old at the adult table. After the tuna on tomato toast, I left convinced that if Amada, with its feel for flavors and the quality of ingredients, should decide to open a hoagie shop next door it would serve the best hoagies in Philadelphia and therefore, the world.

The decision should not be based on who is the best line cook. But a person who has proven herself unable to handle the line can never be an executive chef. The kitchen staff has to respect the chef and that will not happen if the chef can not step in during an emergency and work every position in the kitchen. There is no way that Virginia should be in the final two. She can't hack turnout. Shame on Ramsay who puts so much emphasis on commanding the kitchen's respect, for allowing her to reach the final two.

The two ice creams of my youth, in northern Jersey - Alderney Dairy and, I think, Forsythe whose truck drove through our neighborhood a la the milkman. Especially Alderny - I dipped their ice cream one year at a place called Sip and Sup which used to be the Alderney Dairy dipping parlor.

Has anyone confirmed the restaurant is estia or are we perhaps doing them a disservice by building on speculation? As a sidenote, when I opened my restaurant back in the late 70's, the guy I hired to run the dining room was urging me to announce the opening and then not accept reservations or let anyone have a table because we were "totally booked." I didn't follow his advice.