herbacidal

Me wonders if Triple Sec would be an acceptable in-between. I know not how it would compare in price and taste in a Sidecar.

Yea, there's threads on the Wegmans lovefest all over the boards. At least one of them is in the NJ forum. As far as I know, the next area Wegmans will be either in 2005 or 06 in Cherry Hill, right around where 295 and 70 meet. There'll be a Costco there too, making it that much easier for those in CC and South Jersey. From what I remember, Genuardi's had more of a local connection in the suburban Philadelphia counties so there was more need to attempt to keep that local feel there. Considering the quality dropoff, I think the overall transition failed to keep that quality dropoff from happening and causing significant dissatisfaction among their customers, although I don't know how many were dissatisfied enough to stop shopping there. Yes, I agree that Freshgrocer definitely deserves kudos. I don't believe it's Penn twisting their arm, although I don't doubt they applied some pressure. I imagine it was the combined pressure of the city, developers, and Penn. And truth to tell the 40th and Walnut site has a better chance at profitability than any of the other sites, either the proposed one somewhere on North Broad (the oft-delayed Progress Plaza perhaps) or the one in the 50s on Market (I thought it was Chestnut because I thought I remeber passing it on my way into the city from Upper Darby.) Overall they just don't make enough money. I don't believe the volume nor the margins on the products are there. But they might be there for the 40th site. But I do recall an Inquirer article about how committed Freshgrocer was to urban supermarkets. Whether that was PR fluff or an actual commitment (backed by subsidies here and there) is something else.

I know there's a bus that travels on El Centre de Oro part of North 5th. Assuming you've got accurate info, I suppose it's the 47. All I know about the 47 is that the northbound bus runs on 7th St in CC and South Philly. The 57 bus also runs north on 3rd in CC and South Philly, but it may switch to Girard at Fishtown. Can't recall. Do your magical fact checking.

The best way from CC is to take Route 76 West to Route 1 to either the Broad Street exit or the next one after Broad (I think it's 9th St. exit). Continue on the streeet it lets you out on until you get to 5th. Right on 5th, and the first bright neon sign you see on the left is Tierra Colombiana. If you were going north on 5th, as I suspect you were, other good spots are El Bohio and Shining Star. I don't really remember where they are, but Holly's site at www.hollyeats.com is a good reference.

I don't have any menu suggestions for Fork since I've never been there. I've also not been to Django since before this fall, so I've never experienced the current menu (they change the menu seasonally at least, and I wouldn't doubt they change things day to day every so often based on what comes in at the market). The one thing everyone would recommend about Django is that you get the cheese course as one of your desserts. That is the dish that really shows what Django is about, both in the food and the service. Other than that, the suggestions listed above are good. I usually tailor dining suggestions otherwise based on whatever cuisines/styles are more lacking in your area.

Fin means $5? What's the origin of that?

I like this idea the best, although not for any culinary value it possesses. But as options with actual relevance to food, I do like the hot sauce and sorbet ideas. The most memorable thing I had at Philadelphia's Studiokitchen was black pepper sorbet, mainly because I liked the particular taste displayed in a different context. Methinks a habanero sorbet might be good next to a chocolate pastry option. Also, I'm too lazy to check if anyone suggested a habanero-chocolate dessert yet, perhaps a habanero-chocolate souffle/mousse? As far as vodka, I did use 3 quartered habanero peppers for my vodka. Because the insides were exposed to the vodka directly, they increased the spiciness level. Methinks if you used 3 uncut habaneros you might have a more moderate effect. The other peson's experiment might say otherwise.

That is so not a good sign. Sigh. ← I don't know about that. I think Puffy has good taste. I don't know if I can say that about his hangers on nor his fans, but that's not a reflection on him. If he can profit off of that relationship, more power to him. He knows how to make the most of his situation. But that's enough OT discussion.

What is Mandarin-style?

I don't necessarily mean more upscale, but that's okay too. Cheap is okay too, as long as it's cheap done well. Buffalo Exchange or Greene Street Consignment as opposed to what I would call old-style thrift shops. True, they are likely to be slightly more expensive. Maoz Falafel on South St. is another example of cheap done well. As far as office workers, what I'm saying is if better retailers improve Chestnut St., the above floors should begin to be filled with offices for smaller businesses. Or residents. You'll notice that in many cases, the floors above the retail ground level are devoid of activity. This is true of parts of Walnut as well. but I'd say less so. Some of that. Also, let's say people who wouldn't otherwise be on that block stop by Pompeii. They notice Planet Hoagie and its menu as they head back to wherever. Next time, they're in the area, they may be hungry and stop by PH.

If I owned a restaurant, or if I cooked regularly, I'd be stopping by to pick kidneys up whenever possible. Possibly livers too. Hell, if I thought I could use it in enough volume, I'd make arrangements to pay for them too. I would eat it, at least once. Don't know if I like liver as much as intestines, sweetbreads, brains, and bone marrow yet. But I'm willing to give it a shot. I'd say the only reason you haven't heard about lamb liver is because it's less common. I think the only reason you've heard about goose liver is because of foie gras. I can't say I've heard of veal, duck, turkey, or pig livers. Hmm, maybe I'm just deprived. Yea, that's definiitely it. (Okay, let's see who swings at that one.)

I'll agree: quick casual has been one of the leading growth areas of the food and beverage industry, especially within the chains. The lack of alcohol and the liabilities that come along with it are one attraction. Higher customer turnover is another. Relatively inexpensive restaurant design and relatively low food costs are probably others.

Has anyone tried the new crepe truck/cart on Spruce? I've been going to the crepe stand in Houston Hall that was the successor to the old crepe truck. Wouldn't mind a cheaper replacement.

It's a generalized fight against crowding the street and desotrying the visual landscape. I'm pretty sure that's why Drexel moved most of its trucks over there, because previously they were just on 32nd Street for a while. Sure, Drexel's paved over the since closed street and put in giant planters of flowers and seating of some sort, but I think that's just their public reason, something they had to do because they wanted to push the carts elsewhere.

I agree. For me, there's no reason to use Starbucks Wi-fi when there's enough other places that offer free Wi-fi. I also tend to buy something whenever I go into a place where I might linger. My view is, I'm occupying their space, which costs them money. I should buy something. I do tend to go for the cheapest thing I can buy, unless I want something specific. I also think most places can't make enough of a business of it to charge for it, except for Starbucks, because of the particular breed of people it attracts and their relaitvely loyalty. Now if your intent (as I suspect) to charge for Wi-fi is not as much to actually make money from it as to offset your costs, that may be doable. But I don't think the numbers will be there, and you may lose customers perception-wise.

All true. I've never bought a hoagie at the deli, but I'd assume that to be true. That said, I think Center City District and Tony Goldman's varying efforts to revitalize Chestnut St. and 13th St, respectively will bring more business to them down the line. In particular, I'm thinking if CCD does manage to bring in more & better retailers to Chestnut between Broad and 9th, they will also be bringing more office workers, which in part assumes a modicum of tax reform appens. Pompeii's success (I'm assuming this) will bring more foot traffic for PH as well, for this nighttime crowd you speak of.

Methinks there is at least one previous lunch cart cuisine thread. Me also thinks me be too lazy to find these previous threads. All true. Addendum: They used to operate a stand in the courtyard next to the Anthropologie building at 18th and Walnut. Last I heard, their 15th and Walnut operates as a HQ & prepkitchen for their carts. Given the size of the place, I wouldn't doubt if they had at least one other cart somewhere around town. It's at 33rd and Chestnut, SW corner? That used to be the corner of a hotdog/cheesesteak/etc. cart that I liked a lot. I had thought they moved most of the lunch trucks to Ludlow, between 32nd and 31st. The only other ones I had seen on campus were in front of the library (33rd and Chestnut) and at the walk of frat signs (32nd, just north of Market). Also, what happened to Taco Lou being somewhere on 34th, north of Market? He opened a sitdown on 33rd north of Powelton, but I thought he kept the cart going. I also recall there being some talk about some interesting trucks, perhaps BBQ, on Temple campus. There's talk about Sweet Lucy's in a BBQ thread also, and don't forget the Carribean trucks in front of the main post office.

There's an official name? There's a cart @ 19th and Walnut? It's been a while since I was regularly downtown at lunch hour, but I don't really remember one there. That's the corner with the PNC Bank, First Republic Bank across from Rittenhouse Square, right?

I guess that's something particular to the individual and their upbringing. I'm an ABC, but I love intenal organs. For instance, check out my Offal Tour thread in the NY forum this past April.

Those who I know that have gone have generally liked it. IIRC, a chef friend of one of the mods and his wife loved it.

Yuki's first dish might just be the most famous & common example. It's often used with seafood (squid, conch, cuttlefish, scallops, etc.) I'm used to it as a dipping sauce on the side, but I imagine you could stir fry it in if you're sure everybody will like it. Either way, don't be liberal with the amount. It is strong, but mighty tasty. I wouldn't say it stinks though, compared to a few other things I'm used to in Chinese kitchens. Or at least, the smell isn't overpowering. You will only smell it if you're trying to smell it.

That second floor main room is really gorgeous though.

The meat isn't especially interesting tastewise nor texturally. Chinese use it in banquet dishes mainly because of the cost. IIRC, canned abalone costs about $30 each. According to my dad, one can is used for every 2 dishes.

Any ideas on the dumplings? Is she going to have eight different kinds, perhaps a few Chinese variations, plus pierogies, empanadas, etc.?