herbacidal

Of the demarcation between and examples of fine dining and luxury dining given on this thread, this would be the one I would agree with most.

James, have you ever eaten at any of those places? Gotta admit, way I figure it, any of the Philly area folks here are not likely to have tried the airport food. If on their way out, most would've eaten before going to the airport. If on their way in, most would eat once they arrive home. And their being Philly area folks, they're not likely to need a layover feeding spot. I doubt this is 100% accurate; there's always those who may pad their schedule too much, and arrive at the airport too early, for instance. I did this last February. Course, I brought a snack with me to eat, so I didn't feel like wandering. I'm just wondering if that 10% is going to read this and chime in.

There's a host of BYOBs in South Philly that would be about a 20 minute ride away. But I wouldn't risk it. I'd stay in the airport, especially considering it has pretty decent food. I've never eaten from the airport places myself, but from all accounts, the food is quite respectable. They've made a real effort to put some quality food there, and I would say it's worth trying. It's especially worth trying during a 3-4 hour layover. Here's a list of food possibiltiies and shops. Independence Brewpub would be my choice, but Sky Bistro or TGI Friday's might be someone else's flavor.

Gary, where ya been? I agree, while Shanghai has always had some foreign influence, Hong Kong had significantly more until only recently. It's only because there was a significantly higher degree of foreign interaction, that Hong Kong chefs experimented to that degree. That's already shifted somewhat and Shanghai is becoming even more of an international city than it was, but I doubt Shanghai is getting an Alain Ducasse restaurant anytime soon. Regardless, we're only really talking about a matter of degree here. How much of an influence did Russia have on Shanghai? I'm pretty sure Beijing's architecture was built under the Soviet influence, but I thought that influence was limited more to Beijing. I don't doubt that Xinjiang, Inner Mongolia, etc. have been influenced by those parts of the former Soviet Union that borders it, but I didn't think that influence made it as far as Shanghai. I have heard of Russian influence on Shanghai in the past, although I can't recall where. The Bund, perhaps? Please elaborate, Gary.

Apologies, I wasn't specific enough. I totally ignored mentioning the tamales in Sunset Park. I understand the Chinatown places well enough that I have a good feel for when they're in operation. Thanks though, and keep it coming!

I'll definitely agree with that. When I go to Old City, I definitely don't expect the best-trained bartenders. Or the best-trained waitstaff. Or the best-trained host staff. I do expect the best-looking bartenders. And the best-looking waitstaff. And the best-looking host staff. When I do go to Old City at night, it is more for the scene than anything. I haven't eaten in Old City for a while. But if I were to, I would have to push for Adriatica, Phila Fish, Novelty, or Chloe, knowing their respective limitations ( specialtylocation, liquor license, size, etc.) and taking them into account.

No idea where Karma is. Sassafras is very good. They have a good buffalo burger. Phila Fish and Company is good too, around the corner on Chestnut. I've always liked Mexican Post for Tex-Mex, although I've only eaten their bar menu that I can recall.

I gotta disagree with Katie here. I think there's many markets overseas that put RTM and Italian Market to shame. I personally believe they would put any US market to shame, but I haven't been to enough US markets to make that claim yet.

Check the newest Beard nominees here. Check the discussion on them here. Interesting that Laban was nominated against Sietsema in the Washington Post and Alison Cook in the Houston Chronicle.

I used to put ketchup on my fried rice. Don't like that taste anymore.

I'm sure NYC had to have black pepper sauce and mayonnaise shrimp before 1997. When we had our Chinese restaurant in Philly, we got our chef from NYC. And that was back in 1991. That's when I started eating stuff like that. How long before 1997 did the chefs start to leave HK? I would guess it would be long before and because of the changeover. A couple of HK banks opened up early in the 90s in NYC's Chinatown, but they fizzled out. Do you have any idea how the Black Pepper dishes started? Not as the black pepper in H&S soup and Northern dishes, but as in sauces over sizzling platters, and over beef fillets? Actually, I think I misunderstood your previous statement. I thought you were saying you started seeing black pepper sauce and mayonnaise scallops in NYC in 1997. Anyway, I do understand how black pepper filet is cooked. Actually, it's even better if you can find a good butcher with short ribs. Short ribs in black pepper sauce isn't available anymore in Philly Chinatown, but there's this old Jewish butcher we used to use for short ribs. I liked and still do like short ribs in black pepper sauce better than the filets. Too bad it's not available. The filets aren't bad, mind you. Very tender and they carry the sauce pretty well. Just better with the short ribs. Traditionally we used to stir fry the short ribs/filets in with sliced onions, sliced green peppers and the black pepper sauce in the wok. (At least I think we had onions. It's been a while since I've had it.) The hot plate is heated on the stove over the burners. When the dish is done, it's scooped out onto the waiting hot plate, which is itself sitting on a wooden board cut to size. It always made a nice loud sizzle as you walked through the dining room. Many customers turned their head and asked what that was. It did inspire many a copycat order. Ah, a trip down memory lane.

Any idea how many of these street vendors might be open on weekends? Actually, I wouldn't mind getting a better udea of hours on all of them. As of now, I'm just pretty sure that I'll be missing the dueling tamales senoras.

I'm sure NYC had to have black pepper sauce and mayonnaise shrimp before 1997. When we had our Chinese restaurant in Philly, we got our chef from NYC. And that was back in 1991. That's when I started eating stuff like that.

What's san cheen bao? Oh, that one. I forgot about that. I haven't seen those since 1997. Wasn't aware of it being served for dimsum, but I can see why it would be. It's eye-catching. I don't think it would be good if you didn't catch it in the first five minutes after leaving the broiler though. FWIW, restaurants buy those shells. Then they put scallops together with a spoonful of that sweet mayonnaise sauce under a broiler. Unless they've changed the cooking method.

Really? I'd like to know more about this. Gary, where are you? Are the Hong Kong chefs innovative, or any more innovative than any other Chinese chefs? Mayonnaise topped shrimp---are you referring to what is often served as a banquet dish--- shrimp with walnuts in a sweet mayonnaise sauce, sometimes served on a bed of broccoli?

this topic isn't fully-formed in my head yet. I don't know that it's even half-formed yet. Something said in a thread in the PA forum got me thinking. I don't know if there have been any adaptations of dimsum by other regions. I don't recall seeing any in China as of 1997. Does anyone else know of any? The more I think about it, I'm thinking primarily about the idea of small dishes. Not necessarily served for lunch, although the parallels would be most applicable there. Off the top of my head, the various snacky/street food type stuff could be applicable, but they would be comparable to snacky/street food in Cantonese, and not necessarily for dimsum. Actually, maybe I am thinking of both. Are there versions of small plates served primarily for lunch in a sitdown environment that have emerged in other regions of China in the last 6 years or so?

Well, goody, Laban responds to criticism, and gives eGullet a plug to boot! Now I wonder if he'll address his woeful beer writing, which was the number one topic of discussion on my annual Beer Tour this past Saturday. He's apparently ruffled a few feathers, but also exposed himself as a beer neophyte in a city of serious beer geeks. I wasn't aware that LaBan wrote about beer at all, let alone writing about it to a level satisfying beer geeks.

I assume by uptown you're referring to 5th ave?

We'll make a day of it: a morning of tacos de cesos, the to the E. Village for spleen sandwiches; for lunch, mixed grill at Pampa(?); and an all-offal dinner at a Batali place. For dessert, we'll have to creative. Baba au pig's blood? But seriously, I'd love to go mid-March, when my temping ends. Is Noche Mex still tiny? OK, Is that Tacos de cesos at Taqueria y Fonda on 108th and Amsterdam? Where in E Village do we get those spleen sandwiches?

Pasion. No contest. I'm certain you'll be dressed just fine if you're in "business casual" or better. Ditto. That's all until I'm more sober.

A pound is a pound is a pound . However, a pound of muscle is smaller in size, so more muscle can be packed into one place. When replacing fat with muscle, that's basically what you are doing, which is why you may not notice a weight loss. And muscle doesn't jiggle like fat does. Yea Marlene, That's what I meant. Gotta pay more attention to what I type. Also, as my friend says, you can't pull fat.

I think Starr was quoted in a NYT article as indicating that his biggest problem was finding good waitstaff that knew what they were doing. I'd actually like to find the article, so I can better understand the context and such. I do agree with much of the basic sentiment.

The only one downtown is Ludwig's Garten at 1315 Sansom St. Basically, from the Rittenhouse front door, the street on the left is Walnut St. The small street past that is Sansom St. Turn right until you see Broad Street where 14th Street would be. Half a block past that is Ludwig's on the left.

Actually, that's the only way I like lotus root. I don't like sei kou either. I do love my "hair" though. Really? I've always had it with just vegetables.

Nah, if it was Cherry Hill, I'd guess it was Mikado. Fuji is in Cinnaminson.