Holly Moore

Alas, in my experience, the Center City Trader Joe's only carries Usinger Knockwurst and Usinger Cooked Brats (not bad but a world of difference from fresh brats). I've written a couple of pleas to Trader Joe's but they just humor me with a form letter telling me to open my own supermarket if I don't like their selection - though not exactly in those words.

Can't let any discussion of home-cooked hot dogs go by without reference to Usingers which ships them out of Milwaukee. Been trying to get a local purveyor to bring them in, but Lisa's not cooperating. In the meantime, as needed, I bring some of their natural casing dogs - both black angus and regular along with a box of fresh brats.

Nope. The curiosity side of me appreciates these rules. My hospitality side shudders.

A "Polish" is not usally served Chicago style. Rather it's grilled and garnished like a regular hot dog. I like mine with fried peppers and onions. Be good to see it here in Philadelphia.

No eel, but seek out the S&M Cafe on Essex Rd in Islington for excellent sausage and mashed. Their mushy peas are rather good too. I've had quite respectable fish and chips at the Rock and Sole Plaice, the Golden Hind, and Geales. Ten days is enough to tolerate at least to fry ups or Full English Breakfasts. The Ten Deadly Sins at Simpsons-In-The-Strand - quite formal, quite good, quite expensive and the Full English Breakfast at Smiths of Smithfield, across from the Smithfield Market. I sense that genuine Brits consider Simpsons to be dated and a bit of a tourist trap, but it is worth a visit for breakfast, at least. Also Rules, London's oldest restaurant. I went for the Roast Beef with Yorkshire pudding. A good choice, but even better are the game dishes raised on their own country estate.

Yet I do, every time I head to Wilkes-Barre and points north. A relatively easy detour off the Northeast extension. And in my opinion a dog worth driving the extra miles for. And next time definitely try the Pierogies.

Nope. Further on in that thread you will see that Michael Kelin of the Inquirer brokered a truce and that the co-owner of Tommy Gunn's joined in and made things all better. I haven't been back to their first store, but on occasion grab a meal at their newer South Street locaiton. I've taken plenty of pics at the South Street store too with no questions from the staff or phone calls to the police.

In considering the top chef's I have met in person, and allowing for those bad days that happen to all in the restaurant business, I can not think of a single chef who is curt, much less rude with customers. The one exception, whom I have only seen on tv and don't know if he is such a jerk away from the lights and cameras, is Gordon Ramsay. I am wondering if a respect for customers is one of the required traits for a truly successful chef? And if the converse is true - a chef who considers customers to be barely necessary evils will never achieve greatness?

One thing I find satisfying is that while plated food is not given copyright protection, my photographs of plated food are.

My guess is some guy named Weber is a regular at a Quakertown cheesesteak joint and always ordered his cheesesteaks as described above. I have never come across it. It's similar to a great variation upon a theme, the Schmitter, as served at H.J. McNally's in the Chestnut Hill section of Philadelphia - cheese steak on a kaiser roll, topped with fried salami, fried onions, tomato and a spiced up secret sauce. The guy who ordered it always drank Schmidt's beer. Maybe the guy who ordered the Quakertown Steak always washed it down with a Weber's root beer.

Back in the late 60's, while developing frozen hamburger patties for McD's, I visited the Swift plant in, I think, Minneapolis. At the time they made the patties for White Castle. I saw those patties coming off the line after being formed. More white than red. I don't know the fat percentage but it was way above 20%. Any idea what your patties weighed in at Jason?

Folk singer Pete Seeger when told that someone had stolen a melody from him replied, "Hell, he just stole from me, I steal from everyone." So it goes with recipes. Like folk music, 99.9% of the receipes have evolved from the past. Maybe 100%

Tommy DiNic's typically earns raves, though I've only had his pork sandwich. Did you order yours with greens and aged provolone? If not, a repeat visit is called for. That's what makes the sandwich. Fridays and Saturdays are always crazy at RTM. More so before a holiday weekend. But during lunch time, especially when it's cold outside, seating is always a challenge. You can be envious of RTM. I'll balance things out wishing Philadelphia had a Union Square Green Market, and, even more, a Shake Shack.

In the US threatening to sue, suing, and being sued all considered forms of networking or rites of passage.

My guess is your doctor put you on a flavor-free diet.

I had a similar situation at Trio when Grant Athatz was still cooking there. I asked the maitre d' if it was permissable to take pictures. He said they preferred photos not be snapped in the dining room, but if I would loan him my camera he'd give it to Grant who would snap pics of my meal. I did, he did, Grant did. Grant also included some behind-the-scenes pics of the kitchen. In a restaurant like Trio, Per Se or the French Laundry they have every right to expect a level of decorum that does not include flash bulbs a popping all over the dining room. I think that expectation diminishes with the level of cuisine. But both Trio and Per Se were willing to take pictures of their "art." And both Trio and Per Se handled the situation with grace. That is a world of difference from a "chef-the artist" throwing a dining room temper tantrum followed up by a baseless lawyer letter.

Perhaps Chef Greenwood is a reincarnation of a long-gone, long-forgotten, chef-owner in Philadelphia who had a small place on Chestnut, just west of 2nd. He had all sorts of rules, two of which I remember. Only one guest at a table could order a chicken dish and no two guests could order the same entree.

In my experience hospitals do ok with lunch and dinner. But they fail miserably at breakfast. Especially eggs. In the early 90's I had surgery that left me with a gastral-nasal tube blocking out all food for a week. As soon as I was cleared for semi-solid food I phoned Jack McDavid at Jack's Fire House in Philadelphia. He smuggled in an plate of shrimp and grits - with the shrimp and veggies nicely diced. I probably should have gotten hospital/doctor clearance, but my morale was in worse shape than my digestive system, and the shrimp and grits did the trick.

Glad there was a happy ending, but upsetting that it took three levels of management to achieve it. I'm hoping the Philadelphia Four Seasons realizes it has a customer service problem above and beyond head-strong security. I too have long been a fan of Four Seasons Hotels and the Philadelphia Four Seasons. But I'd say my faith is only semi-restored.

Never baked with it, but as a five-thumbed, five string banjo picker, The Martha White Theme Song is one of the first songs I battered, right after "Cripple Creak." Earl Scruggs first picked it and, I believe, wrote the music.

Not now. I'll wait a week, until after the Redskins finish cleaning out their lockers for the season.

I don't think the cheesesteak places use any of that thar mise-en-place, but otherwise, with the exception of the rolls, those cheesesteaks look right on and fantastic. Re steak thickness. There are variations at the Philadelphia places. Pat's has the thickest that I've found and doesn't look all that different from the sliced steak you used.

Almost there. I'm with Rosie, it's been great sharing this roller coaster ride with you. One last, way too late suggestion. Milk shakes. Made right, like your fries. A free small two flavor (maybe four is as small as they go) dipping cabinet from your supplier or good ice gream, a Hamilton-Beach Super Blender. They are comparatively high food cost, percentage wise. But will bring in more actual dollars than fountain beverages, and have a nice effect on check average and cash flow. Also, could you explain the hotburger hamdog a bit more? Great success.

The Four Seasons Philadelphia is considered a world class hotel and has received five diamonds from AAA. At such hotels the same detail and pursuit of excellence is paid to room service no matter what the hour. And that should include fresh cut french fries.

Is this not a reporting / freedom of the press issue? What's the difference between a thousand word description of a dish and a picture of the same dish? At least she didn't call the cops. I'm hoping DC Foodie calls the lawyer's bluff and publishes at least a token picture.