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Everything posted by lyz2814

  1. I remember the Genuardi's thing. The commercials were like "we hear your comments, and we're gonna bring back your favorite brands..." Safeway also ran Zagara's into the ground. It was a really ritzy supermarket, and Safeway stopped the daily, local deliveries of produce, and insisted on carrying the "top 100 products" even though they totally didn't go w/ the gourmet feel of Zagara's. I'm related to the Genuardis, btw. The Norristown ones, anyway.
  2. any chance for a recipe for limoncello?
  3. A tradition in my southern-italian/sicillian family has been the making of Crustella, a special xmas cookie. Rather labor-intensive, and I don't know if anyone except us still makes them. It starts w/ a stiff dough. It definitely has eggs in it. You roll it out pretty thin. My dad actually uses a pasta machine (the rollers w/ the crank). Then you cut thin strips w/ a pastry wheel. Here's where it gets busy. You sit down w/ a strip and some egg white and pinch little cups into the strip of dough. Then you spiral the strip around itself, forming a rosette full of these little cups. We'll often spend an afternoon just forming the dough, w/ dad or pop-pop rolling it out , and Nanny (RIP), mom and I sitting and making the rosettes. There's usually conversation or menu planning going on... Then you deepfry the rosettes. They turn golden and crispy (you could eat them now. w/ some powdered sugar on top..). Then you fill the rosettes. Melt honey, and a little blackberry or grape jam. Mix in finely chopped toasted walnuts (sometimes there's peacans, sometimes almonds, and very occasionally black walnuts). Then this sweet, nutty mixture gets spooned into the rosette shells. Those little cups hold the yummy goo. Eating them is crunchy, rich and sweet. They keep forever, and we usually hide away a tin for summer.
  4. huh, I got one of those coupon flyer things w/ Roux3 widely advertized. Good to hear that it's good. I'll definitely check it out.
  5. Toliver, I use about 1/2 tsp of chipotle paste (made by whizzing the contents of a chipotles w/ adobo can in the blender), which makes it spicy and smoky. I have gone up to 1 tsp (yea, I'm a wimp), but I find that the longer it sits, the hotter it gets. YMMV.
  6. maries blue cheese. I make balsamic dijon vinaigrette, and keep that in the fridge. Sometimes I make it w/ rasberry vinegar and a little sugar if I want something sweeter (for bitter greens, etc.). I very occasionally buy the HVR packets, and make my own "lite" ranch w/ yogurt, mayo and buttermilk. I usually add a lot of cracked pepper and some chipotle paste--spicy ranch.
  7. Is the deli thing part of the cart? Because we have ordering kiosks already at Giant in PA. You can also select how thin you want stuff cut, which is great....
  8. lyz2814


    I have eaten at a Pho 75 in the NE. Is that the place you are talking about? Really great and cheap. I was w/ NAVICP guys and Major Beverly-Blanco (handsome old-school navy guy) was kind enough to introduce me to vietnamese-style coffee.... -sigh- :)
  9. I've been inspired by your chili thing to make a batch of wicked dan dan mein--I need to clear my head of awful allergy-induced sniffles. I'm already crying, at it feels wonderful!
  10. ooo K of P! If you go to William Sonoma--try their Olio Santo. It's my favorite, affordable EVOO, although the french lemon-infused stuff has been calling me for some time...
  11. There's a guy in Thorndale who sharpens knives. Keep meaning to check it out... cdh--where is this marvelous Clemens?!~
  12. Howdy! I'm about 30 minutes west of Philly, so we're practically neighbors! Looking forward to reading your blog :)
  13. I want some of that great-looking olive oil...any of the farmer's market folks mail order?? I am so jealous of you californians...
  14. I was in NYC that same day (up from philly), and stopped at Katz's. But I got too intimidated, so I just smelled the smells. Since I was shopping (and sneaking into the Met--open on a holiday Monday) all I had all day was an orange bundt cake from some Village bakery. It was yummy.
  15. I have A New Way to Cook too--was wondering if you had tried the spice powders, broths or sauces? They sound like great flavor boosters for few calories--but I'm afraid of being disappointed....
  16. OK this: has just ruined me for life! Jeebus!
  17. I like gelato too. I have eaten rosemary bread, spread w/ goat cheese and drizzled w/ honey--that's what I imagine the _gelato_ to taste like. Creamier, maybe.
  18. slightly OT--but that sounds like gourmet quizzo! I play in a college bar that doesn't even serve nuts at the bar. $1 bottles tho. Sounds like I should try to form a more upscale team. :)
  19. Where is this great place, if I may ask? I love getting ice cream in the city on a sticky evening, and then walking around...thx!
  20. lyz2814


    Thx soba! I am practically a no-weight when it comes to wine (I grew up drinking homemade wine), and would love to learn more about different pairings. Are we supposed to be ashamed of our inexperience? I'd like to think that we're prejudice-free :)
  21. funny thing about DiNic's....My dad got Lyme Disease the summer I was to graduate from Drexel. The disease affected a nerve in his heart--slowing down the beats--so he had to spend 2 weeks in the Pennsylvania CCU w/ this crazy pacemaker, while everyone waited for the antibiotics to fix him up. Everyday I visited, he'd insist I bring a DiNic's pork sandwich (w/ peppers and sharp provolone) from the RTM. I drove the nurses crazy w/ the awesome smell. Dad was healthy, and didn't require the usual heart-patient gruel, so a really good sandwich fragrance was something new to them. heh. Dad's all better by the way, and DiNic Sr. still remembers me as the girl buying roast pork to help her dad get well.
  22. lyz2814


    wow, soba, sounds great! I intend to visit (by myself) sometime in June, so I was glad to hear that sitting at the kitchen counter was a good experience. How did you do the wine? A different glass for each course? Was that part of the menu? Or did the sommelier make choices for you?
  23. sure, I suppose the concept is fine, but Sandra Lee's execution of it on the show is execrable. And doesn't Ray Ray already do the good-food-for-people-with-no-time thing on 30 minute meals?
  24. I have watched her show. The following are reasons why she must be stopped: -She decorated a store bought cake with canned frosting and CORN NUTS! -All of her beverages are either mind-numbingly sweet, syrupy crap, best suited to making your 5 year old into a tasmanian sugar devil, or are full of mixed liquors--guarenteed to send you to worship at the porcelain altar the next day. She even engourages one to serve these "shooters" or whatever TF they're called, for your 10th anniversary, in order to "make it like your first! <nauseating giggle>" When you apparently passed out insensibly, mid-foreplay. -she uses live fish for party decorations, and wraps marshmallows in canned fondant for kids parties. -she uses breakfast sausage in asian wontons, and Stove Top to fill her Steak Pinwheels --She makes cookies from canned frosting and graham cracker crumbs. -her show contains a curious phenomenon, named by the TWOP boards as "Milli Vanilli Hands." She's often shot from the neck down, especially when demonstrating some sort of technique, like chopping, or shaping. . . Like its's not really her. Since the particular dish she's working on usually looks horrible, and then out-from-nowhere comes a much better specimen of the same dish, it is clear that she is very very reliant on her food stylists, and that she just doesn't have the chops. -she bombed on The View, of all places. Joy and that Vierra woman declared a lot of her stuff to be gross, unhealthy, or hardly time-saving. She. Must. Be. Stopped.
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