ellencho

Tsk tsk don't be such a negative nancy It was a reward to myself for accomplishing a massive amount of work this week. Considering how much I enjoyed it, the 25$/lb was more than worth it. In fact, my mom called me a couple hours after I ate the steak to ask about my hell week and I told her I really couldn't complain because I just had a really delicious steak.

This was the first time I've bought beef at MLP, but I remember from all of the other times I've visited, that they've always had aged beef in their display. THey still have their duroc pork and I think I saw Berkshire there as well.

Sweet jesus I love this place. Not only do I consistently get a good product, but they tie a little bow on your meat.

Cool! Thanks

Anyone know where I can get cocoa nibs, and I'm talking about less than 1 lb. I live in Lower merion, so the first place I tried was Whole foods in Wynnewood, but even the grocery manager had no idea what I was talking about. I'll be in Center City on Tuesday, so any suggestions would be appreciated.

I was at Morimoto last night too What was with all the dishes and glasses breaking? The omakase is fun, especially when there's someone else to order a different priced omakase than yours because then you get to try almost double the amount of food.

Their steak frites. I had a perfectly cooked steak for lunch earlier this month.

From living in Philly, a place that can be pretty humid during the non winter months, I've learned that the only thing grosser than people using their bare hands in the bread bins are seeing swarms of those tiny black flies hanging out in the bread bins. There's one place in particular, which is supposed to be more up-scale has their artisan bread behind the counter, shielded by plexiglass, and I've watched flies the size of peanut m&ms bopping into things left and right. Sadly, I'm at the point where I either make my own rolls or buy them prepackaged because those flies really gross me out

So I stopped in again and bought more of their delicious pork loin. This time they left the bone in so I got a bit of a bonus to gnaw on after I finished the meat. And while I was there, the guys were clearing space to make room for another cooler for deli items I believe.

Thanks Katie. Hopefully Bobby and I aren't the only two people shopping at MLP. I had the burrata last night and it was delicious. I'd be so sad if this place shut down.

Holy crap isn't this what we PA egulleters have been waiting for this whole time? A place to find higher quality meat products? So since this place is practically in my backyard I had to investigate. I had them slice me two one inch duroc pork loin chops. I also brought home a ball of burrata that I will eat with some ciabatta later this weekend (heh that rhymed). The pork loin was ~$10/lb mark which isn't bad considering how much you'd pay for meat like this in a restaurant. I cooked the pork to about medium and made a cognac/dried cherry reduction. The meat was excellent. Great flavor, really juicy. It definitely didn't need any brine.

Sushi bar is fun, everyone's really nice. Definitely ask for seats there.

I've eaten there when the entire table ordered omakase, and when only part of the table ordered omakase and it was fine every time. They don't expect the entire table to order the omakase. If you want want it, order it. If she doesn't want it, that's fine too. Just let her know that she should eat slowly though because sometimes it takes a lot of time to get through all of the omakase courses. Oh yeah, and don't worry about her not eating sushi, there's plenty on the menu that is cooked.

If any of you are on the Mainline, Felicia's in Ardmore makes brick oven pizzas that are really tasty and the prices are very reasonable.

I have a feeling timesonline is going to get a lot of angry letters from hedgehog lovers about this recipe. However, unless you live in an area that is abundant in hedgehogs, I can't imagine that most cooks would be willing to pay hundreds of pounds for such a small amount of meat.

Congratulations! How exciting! Does that mean I'll be able to buy your raw milk and cream at my local Whole Foods?

If these aren't too sweet for you, they're really quick and you don't have to turn on your oven - Rice crispy treats. If you want them a little less sweet you can always use more crispies or less marshmallow.

Do any of you guys pick your own fruit at any of the local orchards? This year we picked 15 lbs of strawberries from Linvilla Orchards in Media. They were fragrant and sweet, easily the best strawberries I have ever eaten. I believe their peaches are in season right now, and if I had a spare morning I'd definitely be there. to pick them myself.

Servers with bad breath! It's only happened to me a handful of times but it can ruin one's appetite.

It turned out pretty good. The apples were kinda old, so I was worried about not being able to taste them, but there was definitely a noticeable apple/tartness taste. I only had some canned whipped cream in the house to offset the tartness but I'm thinking a good quality vanilla ice cream would match really well with it.

Here's a pic of my pretzel pudding. I added two grated apples, some cinnamon and nutmeg and a dusting of brown sugar on top. I was afraid the pretzels would be tough but they soaked up the custard quite well and were soft.

I own a zojirushi breadmaker and I use it the most during the summer months for baking sandwich loaves since my oven tends to heat up my entire first floor. It's very convenient and I can customize my loaves to suit what I'm in the mood for and since it has a timer I can have my bread baked whenever I'm ready for them to be. It is also quite convenient for mixing tougher doughs that you might not want to mix in your stand mixer.

Thanks everyone for the suggestions. I'll defintely be turning some of them into bread crumbs. Also, I think if I were to let the pretzels sit overnight in the fridge in the custard mix a pretzel pudding should definitely work.

I think I'm probably one of the only people in the universe who doesn't like these types of pretzels. Luckily the bf enjoys them, but he can only eat so many in one day. So obviously they are going to go stale soon and we won't be able to finish them. I'd hate to throw them out tonight - what would you guys do with a whole bunch of these doughy pretzels?

Exactly, it's the moisture from my strawberry puree that I thought would be problematic. I sort of had a feeling that the patisseries were using powders/extracts anyway. Stevarino, the suggestion that you gave is somewhat similar to what I was considering doing, which was to take some of the jam that I made, strain it of its seeds and use that instead of my puree. I did use pectin in my jam, and I wonder if that might affect the outcome of my meringues. I would have liked to have used my strawberry puree, but eh, no biggie. If I try the strawberry jam then I'll still sort of be using my picked strawberries right? I'll just make a strawberry syrup and use it in ice cream sodas and sundaes