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Everything posted by MarketStEl

  1. Okay, the quality control appears to be back to normal. But it appears the owners want to expand their bakery business without having to be so deeply involved in the day-to-day stuff at the retail end. I see that their 1114 Pine Street location (their first retail shop, IIRC) is currently closed for remodeling and will reopen as the second *franchised* Metropolitan Bakery store.
  2. MarketStEl


    I see that the original poster asked participants to recommend their favorite brand(s) of liverwurst. I also see that relatively few people have responded to her query, although those who have responded have all recommended excellent brands. Special commendation, however, is due the person who warned her away from Oscar Mayer. (But while I'm on that brand, let me go on record as saying that of all the brands of hot dogs available in my local supermarket, I am partial to Oscar Mayer there. This will no doubt cause Holly Moore to start a thread over in the Pennsylvania forum denouncing me fo
  3. MarketStEl


    I've never seen liverwurst in any form other than in a casing--either natural (pig stomach or somesuch) or, more commonly, artificial (the thick plastic wrap that usually has the manufacturer's name printed on it).
  4. MarketStEl


    So true. One might say that about their burgers, too, though... (Sorry to slide off-thread, this was too good a chance to resist! ) ←
  5. Maybe it's because of the company when I've gone over there (namely, my partner and his mother), but I can't say I've eaten at anything I would call a really good restaurant in Haddonfield. Decent, yes. Really good, no. But Haddonfield just drips with charm. However, it manages to stop just short of the terminal charm of Princeton, thank God. And I can be there in 20 minutes from where I live (directly over 12th-13th & Locust PATCO station). Collingswood, however, is about five minutes closer. I used to refer to it as "the poor man's Haddonfield." Looks like I'm going to have to drop
  6. While we're talking sandwiches, and at the risk of repeating myself: Two words: Planet Hoagie. I see they now offer cheesesteaks as well. I will have to try one and report back on whether it is the equal of (a) their hoagies (b) Philly's best cheesesteaks. (Planet Hoagie: 1208 Walnut Street; also in Norristown, Media and Brigantine, NJ) I note that Hatfield is the chain's supplier. I don't see too many hoagie shops that use them. Any others? (Hatfield kielbasa is very good--better than the national brand you see everywhere.) --Sandy, free-associating
  7. In all the years you were at Penn, Kieran, you never made it over to Sagami in Collingswood? Since I've never been to Seattle and probably will not make it that way anytime soon, I will have no way to judge my assertion, but Sagami certainly stands head and shoulders above every other Japanese restaurant in the Philadelphia area. I suspect its sushi would hold its own against anything Seattle has to offer. Okay, almost anything. Perusing this thread, I note that eGullet's Pennsylvania contingent appears to be a haven for upenn.talk exiles and alt.fan.kieran-snyder readers on Usenet. Coincid
  8. I was lucky enough to wander into Iovine's on one of the weeks they had genuine Jersey field tomatoes on sale. After expressing my delight to an employee, I asked why those huge misshapen beauties are so rare anymore. He told me that most NJ growers have switched to growing beefsteak tomatoes, which are more pleasing to the eye but less so to the palate. Can we start a campaign to get some of the farmers who grow for sale (as opposed to processing) to switch back? Here's a slogan to get things started: Ugly is Beautiful! As for the "where they are grown" part: I've had some very tasty Lanca
  9. Okay, now I know it must be the bread and the cheese, for Planet Hoagie uses Hatfield meats--the first hoagie shop I've run across that does. PH's sharp Provolone is first-rate, BTW. Or maybe Hatfield is underrated? Boar's Head, OTOH, is as good as everyone else says it is. I've never had a tastier deli ham--it's actually a touch sweet, which I find preferable to the saltiness of most deli ham.
  10. I imagine I'll start a mini-row over this assertion, but a hoagie is a sub is a hero is a grinder* is not quite a po' boy. But since the bread really does make the difference, I should perhaps give the Philadelphia hoagie the special status I just granted the New Orleans po' boy for the same reason (well, in the Big Easy, the bread and the seasoning). I guess Holly's site says it all as far as these sandwiches are concerned, for I note a distinct absence of the usual individual endorsements of Sarcone's/Chickie's/Tony Luke's et al. that usually pop up in a thread like this one. So let me j
  11. One more comment: I've yet to experience Carman's--usually I'm shopping for groceries when I'm in the area, and I generally don't like to go into restaurants with my shopping cart in tow--but I have had some really good experiences at Sam's Morning Glory, not too far away from there. Downside: I've had to wait a while for almost all of them. Then again, I hear that it's hard to get into Carman's too.
  12. Well, since I'm new here and haven't yet gone to the trouble of sifting through the back posts on these forums to find your opinions of Fuji and Sagami, I will just have to assume that what follows backs you up on the latter. I was at a birthday party for a friend (a former student of my partner's) in Roxborough (I really don't think of the area around Wissahickon Regional Rail station as Roxborough, but there were banners on Ridge Avenue proclaiming it so, so that's what I will call it) this afternoon, and I got into a conversation with a fellow from New York who was raving about the sushi he
  13. My impression from having traveled through several outlying commercial districts within Philadelphia that have received the kind of streetscape improvements you describe is that those alone will not draw people back to declining districts. You need to give them a reason to come, and those reasons usually come from adventurous people willing to risk something. Philadelphia's much-vaunted "restaurant renaissance"--which began in the 1970s and is directly responsible for the city's recent reputation as an excellent restaurant town--can be traced to a few plucky ex-hippies who decided to follow t
  14. First, I'd like to thank Andrew for both posting a link to my Inquirer essay and introducing me to this forum. (I do have the rights to reproduce this essay online and will post it to my own web site in the next few days. That way, anyone who stumbles across this discussion will be able to see it without charge after the seven-day free access expires on philly.com.) I would like to comment on my own commentary. If I had to write it again, I would still write it just the way I wrote it, but add one more comment--namely, that we locals should try to turn the tourists on to really good local
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