herbacidal

I'm guessing it was replaced by El Rincon Latino, which is where I expected el Guajiro to be. Just off Georgia on Thayer is Negril, a damm good Jamaican counter service joint. It was a good pitstop on the way to the Pig Pickn.

Forget it. We ended up going to Negril, a Jamaican quick serve joint in Silver Spring. It was quite tasty and flavorful.

What's that Peruvian chicken place? Are there any locations convenient to I-95?

Is Fraidley's in Baltimore convenient to I-95? That's one option. Trying to figure out others.

We're heading south from Philly tomorrow morning for Cary, NC to Varmint's Pig Pickn. I figure just past Baltimore is a good place to stop for lunch. Any Egullet-worthy lunch joints just off I-95? I-95 doesn't seem to come up within search parameters, probably because it's too short.

But is it a scenic walk or is it treacherous and/or boring?

Philadelphia Inquirer Craig Laban finds a three-star jewel in Phoenixville when he wanders into Majolca. Rick Nichols finds the perfect summer sandwich at Franklin Fountain , the Berley brothers’ homage to soda fountains of yesteryear. City Paper (Philadelphia) Elisa Ludwig finds pho up the wazoo as Pho Cali offers up another choice for lovers of the Vietnamese noodle. Caroline Wyman takes us to school as the area offers up more and more cooking classes to mark the start of the fall season. In the Philadelphia Weekly , Lauren McCutcheon finds a place definitely worth wandering into again as Saad’s Halal Restaurant pleases on multiple levels. The Pittsburgh Post Gazette , We get edumicated on everything from the simpler things like heirloom tomatoes and pinot gris to more advanced courses in wine-laced watermelon and zucchini bread. The Pittsburgh Tribune Review Kimberly Palmiero stops by the house of worship that is the Halo Café and finds the culinary altar quite fetching. Karin Welzrel sleuths out the secrets of the slaw as the cole slaw from Primanti Brothers to ancient Rome gets investigated. The Morning Call (Allentown) Susan Gottschall ventures into Reading and finds the Sweet Bay Café equal parts homey and satisfying.

I have extra, including habanero tequila. Want to have a taste off? ← I had to give some of it away, so I only have about 300 mL left. OTOH, I have some new hot pepper vodka, but it will have been infusing for about a week and a half. Annoying thing is for this particular pepper, the market didn't have labeled as to what type. I shoulda bought Scotch Bonnet just so I knew what they were.

Habanero vodka.

In the Philadelphia Inquirer , Craig Laban visits the rebirth of an institution as the Famous 4th Street Delicatessen emerges polished and spitshined for a new generation. Craig LaBan looks into the restaurant of an old man no longer by the sea as the Knife and Fork morphs from oldtime fish house to modern steak joint. Harold Brubaker gives props to Pennsylvania and the local craft brewers as one respected website ranked the top 100 beers in the world. Rick Nichols educates us on the subtle flavor nuances of the tomato. In the Philadelphia Weekly , Lauren McCutcheon investigates one of the “other” Chinese cuisines as Szechuan Tasty House hits its mark, when you find it. Kirsten Henri finds the school project we all wish we could do as the “food truck movie” gets its proper respect. In the City Paper (Philadelphia), Maxine Keyser investigates a place that has seen many a restaurant come and go and finds that Southwark might just be one that stay around a while. Peter Burwasser teaches us about how pretty pink wine can be. The Pittsburgh Post Gazette Kathryn Matthews goes Scottish on us as Edinburgh to countryside make modern adaptations of their classic foods. Beer and liquor go under the ‘scope as ratebeer.com’s #1 beer in the world refuses to increase production despite increased demand, while Scotland’s Malt Whisky Trail is one of every scotch aficionado’s top destinations. The Pittsburgh Tribune Review Pino’s Mercato offers a casual Italian meal to diners in old-world settings both indoor and outside. The Sonoma Grille shows off its California dreamin’ as it offers oenophiles a proper ode to wining and dining. The Morning Call (Allentown) Sylvia Lawler stops into the Allentown Fairgrounds to the Gate 9 Grille and finds a lot to like with just a little bit of damage to the wallet.

There are probably some Vietnamese coffee shops. I remember what I believe to be one on 8th just north of Washington Ave. I suspect they'd have it. ← The one place I get it often is Bah Le (?spelling) and that is 7th and washington I think. They have other goodies there too. ← It's at the corner of 6th and Washington. Lots of other goodies. They have it? I've never noticed it, nor seen anyone get it there, nor have I thought about getting it there. I'm usually too into the food, and occasionally will pick something to drink from the fridges.

I'll back Katie 'n Janet up on the cocktails. Habanero vodka on its way. Haven't decided on the nonalcoholic drink I'll be bringing.

Unfortunately we ended up not using any suggestions. On the way up, we stopped off in Jersey at a diner just off I-287. On the way back we had a meal at an Irish place in the Lake George area.

That's not to mean I wouldn't like more info on the ones in NYC. A dinner like that would be something to build a NYC trip around. Especially if the culinary staff wanted to highlight offal.

Really? Where in Philly? We should start/nudge someone into doing them more regularly.

I was there last week. Very good, but I didn't have a kebab. I sure hope it stays open. The family is real nice, and the 6-year old daughter is adorable.

I'm there.

In the Philadelphia Inquirer , On Sunday Craig LaBan takes a hiatus as nothing of food relevance is printed in his place. Elisa Ung uncovers some real interesting dining joints in Camden as she moves from River Road to Federal Street, stopping at several places in between. Rick Nichols follows Sam Consylman as he makes his rounds through Lancaster County in search of flora and fauna. In the Philadelphia Weekly , Lauren McCutcheon settles into Restaurant 1919, the Cape May establishment making sure that martini glass manufacturers stay in business. Kirsten Henri finds favor with the banh mi at O Sandwiches and all is right with the world. Neil Ferguson continues his boozin’ as Doyle’s Corner emerges as the next target on his radar screen. In the City Paper (Philadelphia), A.D. Amorosi finds the Painted Truffle delicious after discovering its owner a model for career changers everywhere. while Caroline Wyman, Nicole Woods and Ashlea Halpern edumicate us on the Pennsylvania Dutch , restaurant “hi”s and “bye”s , and rockin’ cheap eats, respectively. The Pittsburgh Post Gazette , Cristeta Comerford becomes the first woman to head the White House kitchen as she takes over for Walter Scheib, who resigned in February. The difficulties of finding space for champagne are highlighted as unplanted acres grow scarcer. The Pittsburgh Tribune Review Karin Welzel searches through the woodlands in Hays and finds the Sewickley Speakeasy nestled in its late 1700s home complete with a view of the Ohio River. Alice T. Carter wanders by the oldie but goodie Rizzo’s Malabar Inn and discovers a number of reasons (led by gelati) to come back to this institution. The Morning Call (Allentown) Susan Gottschall stops in on Tony’s Family Restaurant and discovers a great neighborhood place, exactly what it should be.

I wouldn't bother. Sardines aren't worth the effort. I'd just spit/pick the bones out.

I suppose. But Chinese like to serve fish whole. More fish flavor. Plus a lot of people, can de-bone it (assuming the only bones are the skeleton/spine bones and not little bones throughout) at tableside. It's not too hard. You can do it with a spoon. First separate the head and tail from the body of the fish. Slice down the middle where the skeleton is. Flip the two halves outward. Lift the skeleton out of the fish. Flip the two halves back on top.

In the Philadelphia Inquirer , Craig LaBan squeezes into the latest BYOB to occupy the space at the corner of Chestnut and Strawberry Streets as Mandoline cuts into Old City. Rick Nichols checks out Germantown’s African dining scene at Limpopo. Marilyn Marter spotlights all the non-traditional, exotic flavors our ice creams now offer. In the Philadelphia Weekly , Lauren McCutcheon ventures into the former grocery now known as Mercato to see what Evan Turney has cooked up, before doing double duty as she lets us in on the little secret known as Prima Pizza. Neil Ferguson checks out a bar this longtime Philadelphian’s been wondering about for some time as he buzzes into the Watusi II. In the City Paper (Philadelphia), Elisa Ludwig explores the merits of suburbs in the city in Mount Airy as Hamlet Café debuts in the former Rinker Rock Cafe while Matthew Hotz gives the 411 on Canadian Club whisky and its recent moves to grow sales. In the Pittsburgh Tribune-Review , Karin Welzel looks at Café Euro, and finds that its combination of simple fine dining and good burgers will rightfully appeal to a diverse dining public. Karin notes the continued dominance of shrimp since it leaped over canned tuna in 2001 as America’s seafood of choice. The Pittsburgh Post Gazette , Suzanne Martinson remarks on one caterer’s DIY style for her own wedding. Longtime cooking teacher Jane Citron talks with three star British chefs on this and that. The Pittsburgh Tribune Karin Welzel learns how to make crepes as the photographer turned owner of Crepes Parisiennes shows one and all. The Morning Call (Allentown) Susan Gottschall checks out barbeque of a different stripe as Burnet BBQ offers up the Portugese version in Bethlehem.

Nah, I doubt we're even close to decent competition. That girl can put it away.

My link above seems to have been cut off. The one below is a brief description with location in NY Mag's website. http://newyorkmetro.com/pages/details/8223.htm

I suggest you wander by the Tasting Room, map linked below, for guidance on what wonders are available with limited kitchen resources. http://local.yahoo.com/details?fr=dd-local...B1eEgKJfBe49jU- Others can testify as to how much they can do with so little in the kitchen. Also, there's all kinds of threads on dorm cooking, college cooking, etc. I can't find the particular one I'm looking for, but that might a pipe dream in my head of multiple threads in one.

I'm sure much of what I'm saying has been covered in Melissa's/ Holly's linked thread. I'd be suprised if every restaurant above the level of a diner pools tips. I wouldn't be suprised if four and three star equivalent restaurants pooled tips. But the fixed charge added on to the bill and the equal division among the staff are both very interesting additions. While there is the possibility that bad servers will get more than they should while good servers get less, I think there also is more pressure from the good servers on the bad servers to pull their own weight. If not successful, then there would be pressure on management to get servers who will carry their fair share. This is what will help create more unity among the waitstaff. But since non-FOH staff will also receive shares of the gratuities, the wages of all staff should definitely be brought closer to within range of each other, which should reduce Per Se's total monthly wages, I'd imagine.