Holly Moore

Finally got my camera back to Nikon service. (Note to Holly, LCD screen, concrete and a 4 foot drop don't mix). Some pics showing the construction of an "elote." Husking: Mayonnaise: The cheese - It is a grated Mexican hard cheese - Queso Cotija: Chili Powder: Ready to chomp:

As I recall the first floor had a few ice cream places. Before then it was the stylish maternity shop for Philadelphia. Upstairs Jay Gubin's Cheesecake Place - Named after an Aunt of his I recalled A Backgammon Club Holly Moore's Upstairs Cafe - Owned by Holly Moore Holly Moore's Upstairs Cafe - Not Owned by Holly Moore A Moroccan Restaurant

That's all over Philadelphia. Some guy who lives real, real close to me has been know to do it on occasion.

That location has a long and proud restaurant heritage. Used to be a wonderful little cafe on the second floor.

Of the regional cuisines, Southern is the purest American cuisine. There is a degree of African and Caribbean heritage in some aspects, but Southern cooking best represents the life and heritage of its populace and best takes advantage of the region's bounty.

I'm with John in that I prefer grilling (deep fat frying too) over boiling/steaming. for be the key to a good dirty water dog is the steamed bun. It should be fresh and puffy. Some places just use buns out of the box. Others leave the buns in the steaming bin too long and they either get mushy or hard. My favorite comes from the Hot Dog Truck at 24th and Passyunk in Philadelphia.

Neat evolution. As to color, a couple of questions. 1. Martin is trying to get a feel for the colors that appeal to you. I'm assuming he believes that your personal color aestetics carry over to your plate presentations. Logically this would be the case. But because much of your style is to push boundaries and to eschew the expected, do you more often go with your color instincts or intentionally break away from them. 2. Any consideration of keeping the logo in grayscale?

Aren't you glad you paid attention in high school chemistry class, or would that be physics?

I'm assuming your travels haven't taken you to the Famous 4th Street Deli in Philadelphia.

Joe, One of my more serious character flaws that I will admit to is that I have not the patience to wrestle the blue crab. However Jerry's and Waterman's are now on my list. When I owned a sail boat I used to sail out of Rock Hall, but don't remember Waterman's. If it's been around since the early 80's though I probably did eat there back then. Thanks.

Man can not live by elote alone - though I could be persuaded to make them part of my daily diet. But to round things off a bit, last night, to follow up on my elote, I walked across the parking lot to Taqueria la Veracruzana. I've been there before, but have never noticed their weekend specials. Don't know how long they've been around, but they are great. Special 1: Tacos al Pastor. This is the real McCoy. Thick slices of pork barbecued on a gyros like machine, sliced off to order, served on a soft corn taco with minced onions, pineapple and a wedge of lime. A lot places claim Tacos al Pastor but this is the only one in the area where I've seen the pork sliced to order. $2 each Special 2: Tamales. Huge and as good as I've had here-abouts. Special 3: Pancita aka Tripe. I'll let someone else report on the tripe. I don't really have the stomach for it. Special 4: Marbacoa de Borrego. Barbecued lamb. Haven't tried it yet, but will soon.

Emotionally at least, the Eastern Shore is way below the Mason Dixon Line. As you drive about keep an eye open for Fire Department and Church BBQ's and Breakfasts. Not necessarily fine dining but almost guaranteed good eating.

Don't know about Caporgio, but Bassett's does have dry ice on hand.

Today I connected with the elote lady. The process is very similar to that described by CCaroleAnn. The elote lady is sitting in front of the grocery store across the parking lot from Taqueria la Veracruzana. She takes a steamed ear of corn from a themos bag, holds it with a clean towel and pokes a wooden stick into the base. Then, after shucking the corn, she uses a spatula to slather on a healthy layer of mayonnaise or Miracle whip. Then she holds it over a container of grated cheese, and while rotating the ear of corn spoons the cheese over it. It tasted like Parmesan but I'm assuming it is a Mexican equivalent. Finally a liberal sprinkle of chili powder. No lime for me. It tastes wonderful. I am sure it will be one of those dishes that years from now I will remember when and where I had my first elote. And I know that when prepared from roasted corn it will be even better. The elote lady is there every day but Thursday from 7 to 11 PM. The cost for an elote is two dollars.

Getting a bit into Philadelphia here, but I couldn't think of a single Walts-like place in the City. Maybe in one of the neighborhoods? That is why I thought Jersey Shore / Pine Barrens.

My impression is that Nell is not limiting her quest to just the suburban Philadelphia area of New Jersey. My thought was that along the shore or deep in the Pine Barrens there could be a dive of a place that fries or steams or boils up great seafood. One thought, though we're talking seasonal, outdoor seating, byo beer and only fried fish, is Uncle Dewey's on Route 40. Walt's, for those who don't remember it / know it, compares to Little Fish as Nick's Roast Beef compares to the Prime Rib. Think roadside tavern or shoreside dive that serves great seafood at bar pricing. Maybe with sawdust on the floor and names carved into wooden tables.

We're getting the start of an itinerary. Ben's Chili Bowl for lunch, Kleins for dessert. Some pics of the Skylight Inn in Ayden The pit. They barbecue whole hog The chopping block. The whole time you're in the restaurant, you'll hear a constant chop, chop, chop. What to order - a tray of BBQ, which comes with cornbread. I know I haven't anywhere near all the Carolina bbq, so I'm sure I'm missing a bunch of places. But my favorites, and from these I can not chose a most favorite, are now Skylight Inn, Allen and Son, Lexington No. 1 and Sweatman's.

I hope I have the name right. There is a Mexican street vendor delicacy that consists of a roasted ear of corn, lathered with mayonaise and rolled in queso fresco. At least I think that is how it's made. A friend called me a couple of days ago. She had just stopped at Taqueria la Veracruzana and happened upon a lady who makes and sells Elotes. I stopped by tonight, first at 5:30 and then at 7:00. The second time, along with ordering some Tacos Al Pastor, I asked about her. She wouldn't be there tonight, but she is there three or four nights a week, starting at 8:30 in the evening. And she will be there tomorrow, Friday.

Thank you kindly, Sir.

I had to check. Joe is indeed correct. $3 more than Philadelphia's Le Bec-Fin's DÉGUSTATION menu.

In early October I'm going to be spending way too much time on I-40 between Virginia and Mississippi. What is most frustrating is that I know I will be speeding past some great barbecue and down home cooking. I'm pretty familiar with Nashville though open to suggestions for places I have missed. But beyond that, figuring a negotiable 20 mile radius of any I-40 exit, where are the places I have to eat: Barbecue, fried chicken, country fried steak, sausage gravy and biscuits - even burgers and dogs. Where do I have to stop and eat?

I think I get more requests to list Ben's Chili Bowl in DC on my site than any other place. I'm driving past DC on the Beltway in about a month and am planning on finally making it t, probably on a Saturday or Sunday. I checked the website, so have a feel for the place. But, as it's in DC, I figure someone can provide good insider information/tips. Ben's has been around long enough to be set in its ways. What should I order and are there special ways to order - such as Philadelphia's wiz with? Any other tips on how to soak up the full Ben's Chili Bowl experience? Thanks.

Ice cream is ok. Nothing all that special, though served on the soft side so good flavor. What is also special is their Lime Ade. It is made the old fashioned way with a fresh squeezed lime, soda water, simple syrup and phosphate.

Hmm? So is the St. Louis World's Fair story fakelore, then? From Doumar's website

Just finished updating HollyEats.Com with about 25 new places from a recent homage to gluttony through the south. Only thing not shown is an off-the-recond but grease-stain-worthy and much-needed home cooked dinner courtesy of Varmint and clan. My favorites this trip - Doumar's in Norfolk where the ice cream cone was invented and where they still bake cones daily on the original contraption. - Betty's Soul Food in Fort Lauderdale - cookin' so good I went back for breakfast. Authentic down to the sign urging everyone to join the NAACP - Fredgie's in Jensen Beach FL - a trailer that grills up fantastic dogs and cheeseburgers that most full scale restaurants don't seem capable of producing - Mama Dip's in Chapel Hill - Chicken and dumplings for dinner along with the South's best banana pudding and back for fried chicken and gravy with eggs for breakfast. - Skeeter's E. N. Umberger Store in Wytheville VA - serving world famous hot dogs since 1920. The only thing that's changed since then is the generations of customers. - Daytona Chili Station, South Daytona - Great Hot Dogs, three kinds of chili and lobster bisque because one of the brothers who opened the place likes lobster bisque Was also mighty impressed with the NC State Farmers Market in Raleigh.