MarketStEl

Oops! Started a whole new discussion on this very subject without checking this thread first. In any event, I think it would be an even worse move for Gov. Rendell to name one of the other two board members as LCB chairman. (He cannot remove any member from the board itself until their terms expire.) I hope all three will be able to work together and make the best of what is at best an awkward situation.

So do we all. Off-topic warning: The deal reminds me once again about what's wrong with Pennsylvania's (and Philadelphia's) political culture. As with JCPenney, "It's all inside."

Re: "mak[ing] up the 10 million loss in profit": Conti could do that simply by asking his former colleagues in the General Assembly to rescind the increased wholesale discount to restaurants and bars they enacted into law last year, but as that's a net benefit for the restaurateurs and tavernkeepers, that's not likely to happen -- and remember, Conti's a restaurant guy. But here's a novel idea: What about instituting a similar program to the "Chairman's Selections" for distilled spirits? We have this huge purchasing power, right? Largest wholesale buyer of spirits in the country, right? We should be able to negotiate some deals on spirits that match those on wine. I guarantee you they'd be coming in from New Jersey and Maryland for these too. What's the trick? Make less on each item but make up the per-item difference on volume? I think this usually works when others try it.

Article in today's Philadelphia Inquirer Leaving aside the "Is this position really necessary?" question (though you're welcome to answer it later if you wish) and the transparent political payoff underlying this new post, what effect might this have on the Chairman's Selection program? The article makes clear that while Gov. Rendell cannot remove Newman from the three-member PLCB, he serves as chairman at the Governor's pleasure. I assume that Newman has the backing of his fellow board members in pursuing this program, but it probably wouldn't have happened if Newman weren't a bona fide oenophile, and there's always the danger that anyone who succeeds him as chairman may not have the same appreciation or understanding of wine. (To be fair to the new CEO, he does seem to have an understanding of the hospitality industry, at least: he ran his family's Italian restaurants for many years both before and during his years in Harrisburg.) Still, something about this strikes me as unseemly too. How about you?

Unless it's fed to them. ← As BSE brought to our attention, cows do eat beef, and mutton. ← And as BSE also brought to our attention, they shouldn't. Left to their own devices, however, they wouldn't.

Looks like more than a few of us haven't been there yet. I haven't even wrapped up that pizza tour, so I don't think I'd want to take on organizing a group outing here.

Did you miss my questions in Post 48?

You bet. Especially with an endorsement from former colleague Janet Theophano, author of "Eat My Words: Reading Women's Lives Through the Cookbooks They Wrote," on Amazon.com. We all know that The Alice B. Toklas Cookbook is really an autobiography, but it looks like there is a growing body of literature examining how cookbooks and related guides actually communicated a lot more than the instructions on how to prepare food.

Two separate observations, related only by the fact that they have to do with Gourmet: 1. Once again, I'm late to the party. Maybe had it been copies of Gourmet, with their tales of haute cuisine and fine living around the world, that were stacked high in the basement, attic and any other free space, my interest in things culinary would have been stronger sooner. But instead, it was National Geographic and its iconic yellow-bordered copies that were at hand, so instead I became interested in geography, and maps, and the physical features (human and otherwise) of distant places, and the conveyances that took you to and around them. My very first subscription copy of Gourmet arrived in the mail last week. Apparently I've just become part of an iconic community whose icon has changed form. It may have something to do with the democratization of high culture, I suspect. 2. Confidential to Carrot Top: Who said they had to be bachelorettes dining with those bachelors? Back in the bad old days, before "the love that dare not speak its name" found its voice, men of a certain character had to rely on codes and subtle clues to find kindred spirits, and the taste for the finer things in life that continues to be a character trait among a certain stratum of gay male society was no less prevalent back then. Tips on how to win over such men, being incitements to illegal and immoral activity in most of the 50 states even in the late 1960s, were not likely to be found in the pages of Esquire, Playboy, GQ or the other men's magazines of the day, so it's highly likely that a male homosexual looking to impress a would-be date or life partner might well turn to columns like "The Bachelor Chef" for advice and counsel. This territory having been usurped by Genre, Out and a slew of 1-900 lines, it is no longer necessary for a publication like Gourmet to offer this service; besides, we read Martha Stewart Living just like you do. But maybe we should be grateful that, however sub rosa, there was a place of sorts for us in the pages of Gourmet as well.

Not caring whether or not what you eat is "pc" for eGullet. The guiding principle should be that you enjoy it. If your experience with eGullet has led you to eat better food, that's great, but if you enjoy foods that might run afoul of some Taste Police contingent or other, relax. There are probably Society members out there who share your fondness for same. Sometimes, we'll even 'fess up about them. Let NulloModo serve as your inspiration.

Okay, Year Two. Any resemblance between this year and Year One is purely coincidental. In 2007, I will eat as cheaply as I can (within reason, of course) so I can save up in order to celebrate my 50th birthday in 2008 at Le Bec-Fin. I will make paella. It seems like it's not that complex a dish to make, just time-consuming, and it's something I imagine I could do at home. I will find my way to Tierra Colombiana, finally. I will learn how to hand-toss a pizza crust if it kills me. This is the year I will try tomatillos. Maybe in a homemade salsa if I work my way up to it. I will taste organically raised meat or poultry and see if I notice any difference between it and the conventional product. I will use a new gadget I don't yet know I need. I will give the rough equivalent of the contents of my pantry to local food banks over the course of the year. I am always interested in finding companions for dining out. We will nonetheless do the bulk of our entertaining at home, no doubt. My kids will continue not to exist. I will teach others how to write well if the occasion presents itself. I will read as much good food writing as I can, in hopes of emulating it soon.

Next time you're in Center City, stop by the Pac a Deli Food Market, a former Wawa (the decor inside is more or less unchanged from the standard Wawa color scheme of the late 1970s, though the signage [and the presence of beer to go] is completely un-Wawa-like) at the corner of 12th and Walnut. They carry most of the regular Utz varieties, including Wavy and Hot 'n' Spicy (on an occasional basis, depending on how their route driver feels, I guess).

Yes? We're hanging on every word.

...um, Juniper and Walnut. The place is just around the (half) block from the 13th Street (er, "Midtown Village") restaurant cluster that includes Raw, Lolita, El Vez, and another must-visit for dessert, and I don't care that it's cold this time of year: Capogiro.

Alas, in "Further Review", Time Out was unable to find any deep, engaging culinary criticism. Obviously the editors are not familiar with "American Fried." ← That's probably because its author flatly states that the best restaurants in the world -- no, make that THE SINGLE BEST RESTAURANT IN THE WORLD (capitals his) -- is a most decidedly un-fancy place in his (and my) forever hometown, a place in the Great Flyover that coastal folk dismiss too quickly. And the thing is, the place isn't even the best in town at what it does. But thanks to Calvin Trillin and Jimmy Carter, folks outside the city believe it is. BTW, Holly, the absence of this restaurant and others like it in said city from HollyEats.com is a serious oversight that really should be corrected sometime. Especially since you have establishments in the state's other large city on your site.

Actually, it sounds to me like it's the "real, real close by" requirement that's more restrictive than the "wheelchair accessible" requirement. I'm guessing from this post that it's not practical for you and your party to venture off the 1100 block of Walnut. Most of the establishments off this block I and others have mentioned are accessible; only Pastoral isn't, IIRC. Edited to add: And a Happy Christmahanukwanzakah to you too.

That's okay -- everything about this blog is interesting to someone like me who knows next to nothing about contemporary Turkey. So tell me a little about simit. In the first picture, the loaves looked a bit like oversized soft pretzels, but in this picture, it's clear that they are traditional bread -- they look a little like hollowed-out baguettes, only larger. Are they usually stuffed, or eaten plain? Are they doughy (chewy) or crusty? The Kurds seem to spend a lot of time asserting their distinctiveness (or autonomy) from the other ethnic groups surrounding them, so this photo comes to me as a bit of a surprise. Are there significant differences between Kurdish and Turkish food and cuisine? I take it that Turkey is introducing a new, revalued lira? Is (was) inflation a problem there?

Too late to edit my post immediately above, so let me confirm my impressions based on a double shot I had Sunday morning: They do not grind their beans with each and every cup, but grind small batches. There is indeed a grinder next to the espresso machine. I suspect you could ask Rene or whoever's working the counter to grind your beans then and there. The double shot had a nice caramel-colored head of foam on it--Rene took special pride in pulling a shot that was extra creamy. And the coffee had just the right strong flavor and left me with exactly the buzz I was looking for. $2.25 for the double shot. A really good deal, if you ask me.

Uruartu update: I walked past the place on the way to Pennsylvania Hospital yesterday evening and noticed the lights were on. I looked inside the window and saw tools, a power saw and two-by fours strewn across the tables and someone at a rear table looking over something that looked like architectural drawings. It may well be that Uruartu's closing is one of those rare occasions when a restaurant that's "closed for renovations" without a specific reopening date really is closed for renovations. One can hope.

I didn't see anything about accessibility in the original post, or I might have made some different recommendations. No, Moriarty's is not accessible at all. The restaurants on the north side of the 1100 block of Walnut, from east to west, are: Wendy's (fast food burgers etc., accessible) Top Tomato Pizza Kitchen (specialty pies a la California Pizza Kitchen, accessible; however, if you're going to a pizzeria just for the pizza, NYPD behind Wendy's on 11th is much better and fully accessible, but it might not be able to accommodate your party in its seating area if it's a large one) Pompeii (haute Italian, accessible, pricey) New Heaven (Chinese and sushi, sushi counter accessible but not main seating area) The Irish Pub (nobody goes there for the food, one step into the main bar and dining area) Portofino is in the 1200 block of Walnut, as is Aoi (Japanese with all-you-can-eat sushi special; food nothing to write home about). Portofino is pricey but excellent; traditional and Northern Italian dishes prepared with a light touch. Both Portofino and Aoi are accessible. Pastoral, on 13th opposite Woody's, is not accessible -- the main dining area is a few steps up from the street-level entrance, and I don't think there's enough seating in the small street-level portion of the restaurant for your party. If you're going to consider someplace this far from the Forrest, you might as well put El Vez, Lolita and Raw--all at or near 13th and Sansom--on your list. All are accessible; Lolita is BYOB. There's also Fergie's Pub -- a local dive with a lot of character and okay food -- in the 1200 block of Sansom. Santa Fe Burrito is accessible, but I don't know how well they're equipped to handle large parties. Word is that Doc Watson's Pub -- a Jefferson med-student hangout on 11th just down from Santa Fe Burrito that became a nuisance bar under its previous owners -- will reopen soon under the original management with a new chef who is serious about producing really good pub fare. I don't think it's slated to open by the time you and your relatives are going to the Forrest, though. Edited to add: Oops! Ignored the subtitle completely.

I can tell you that Moriarty's wings are as good as they claim they are -- and they're also large and meaty. The rest of the fare there isn't quite up to the level of the wings, but it's good enough and competently prepared, and they have a good selection of beers to go with their food. You and your clan won't be disappointed dining there. Also good and close by is More Than Just Ice Cream in the 1100 block of Locust, which offers what I'd call "upscale comfort food" at reasonable prices. And they have good ice cream, too. No liquor license, though. I've not eaten at La Boheme on 11th below Locust, but it seems to have established a reputation as a good, not terribly expensive place to eat. Menu is French Mediterranean. BYOB, but license pending. That's about it for the really good, really close to the Forrest places.

http://www.metrokc.gov/health/foodsfty/kitchensafety.htm ← I suspect we don't hear much about this because most home kitchens don't serve the general public, and once they do, they cease to be "home kitchens," strictly speaking. My partner recently paid the price for violating Food Safety Precaution #3. He bought a sausage, egg and cheese sandwich at a local convenience store on Monday, and left it sitting out on the kitchen counter. He then ate the sandwich -- which had never been put in the refrigerator -- on Wednesday morning. Major distress ensued starting around noon Wednesday. It's a good thing there was someone staying with us at the time, for it would have taken me at least an hour to get back from Chester to escort him home from the toilet he was planted on. I probably violate a bunch of these precautions myself because I'm not consistent in my practices, but I had been on his case about buying prepared foods like sandwiches or salads days before he plans to eat them: "It's not like you're going to be broke on the day you're going to eat it." However, a stint in the fridge would have avoided this incident. However, the only three times I've gotten sick from food have all been after eating at sit-down restaurants, and on all three occasions, I had consumed seafood. Now I may be understating the incidence, for I have had mild to moderate diarrhea on several occasions, and those bouts are probably the result of some bug or other entering my system via lunch or dinner.

Those are issues worth pondering, SH, but again, they're not as pat as some make them out to be. As for energy consumption in transport: The same fuel that provides the motive power for the vehicle also provides the power for the various support systems, including refrigeration, ice production and climate control (if any), so all that is already factored into the fuel cost per ton-mile. The labor costs you list are probably still not enough to make the long-distance transport cost as significant as the short-distance transport cost the consumer pays to get to and from the retail store. Living near the retailer probably does a lot more to reduce total energy consumption than living near the food source. The whole issue of subsidized water is another matter. From what I understand, an acre of land devoted to homes uses less water than the same acre devoted to farming, so if I follow this logic, moving most of the population of the Northeast and Midwest to California's Central Valley and returning the land they vacated to agricultural use might be the best way to resolve this issue! How many different New York State cheesemakers used to sell their wares in Empire State food stores? I'm curious to know, because I don't seem to have much trouble finding New York State cheddar (which is among the best in the country, although I think that Oregon's Tillamook and Vermont's Cabot are equal or better) in Philadelphia-area supermarkets, although the overwhelming bulk of it is either store brand or is sold by three producers: Kraft, Herkimer County Cheese Company or Cabot (via their ownership of McAdam). The issue of local variety is also a live one: it's true that a lot of agricultural regions used to support a wider variety of crops than they do today when industrial-scale farming is prevalent. I think that is a more valid reason to buy local than the environmental argument. But the argument from variety runs both ways too: how many of you out there can honestly say that you could find bok choy anywhere, say, 25 or 30 years ago? Or that you knew what it was? The same mobility that allows peoples to move here from all over the world allows the foods they know to follow them, too, and both those migration streams have enriched our country and our culture immensely. Without global-scale trade and travel -- burning all that fuel -- we wouldn't have had this enrichment.

karoke = karaoke? Geikkikan = Gekkeikan? I'm not out to correct spelling errors; I'm just curious. I think Gekkeikan is a good sake. We must give credit to mass-produced sake too. But I must admit that I haven't had Gekkeikan for decades. Whenever I want to drink sake, I buy local sake (jizake) these days. *** Jinro is the most popular soju in Japan. Is this the case in the United States too? ← Yes and Yes. Because I can't spel. Don't know about the brand name of what I drank. It was a green bottle with a screwcap. That's all I remember. Especially after I'd had a few. In fact, after I'd had a few I was ready to tackle singing some of the songs in Japanese and Korean that were in the song catalog. In their native languages. Neither of which I speak. ← Fortunately for the rest of us, you didn't proceed to tackle that part of the songbook. Which had NO vintage R&B. No Motown, no TSOP -- nothing even remotely resembling it. That was my first time drinking soju too.

"trustafarian" Is this a common personality type in Britain? (And can they get their hair into dreadlocks?) I'm sort of half-in, half-out on this issue. I'm not much of a moralist to begin with, so I really don't work myself up into a righteous lather over the sins of our current system, but within my own bias towards economy, I do try to do things that might help. I live in the middle of a large city and do not own a car, so you bet I walk to the supermarket (all three of the ones I patronize) and the two public markets near me (about which I've posted on both my foodblogs). I'm an agnostic on the know-where-your-meat-comes-from issue, and besides, quality and taste matter more to me than how the cow was raised or killed, and price is an even more paramount consideration (though quality can and does trump price). However, when it comes to produce, I do try to buy local in season because it's fresher and usually tastes better. If you've seen other comments from me on other topics, you may already know that I'm not hostile to chains per se. Likewise, I wouldn't patronize a mom-and-pop store that featured bad merchandise and indifferent service.