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MarketStEl

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Everything posted by MarketStEl

  1. As for your lunch at Kobe: Tell you what -- when next I'm in Richmond, I'll keep your hubby company for lunch. We could probably order the sushi combo for two and save some money. After reading this, I was expecting a voice to come out and say, "Par-kay!" All the same, that is a most interesting variation on a Philadelphia icon. There's a cheesemonger in the Italian Market that makes fresh mozz on the premises; this sounds like a good excuse to go get some. Looks yummy, and I put on five pounds just looking at the pictures. Your onion rings look divine, and probably tasted as good as th
  2. Kim: Even though you decided you didn't have the talent or perserverance or whatever you thought was missing to make it as a writer, let me assure you that there are far worse writers than you getting paid for their work. One of them, a former U.S. Senator from this state, has a column every other Thursday in The Philadelphia Inquirer, where essays of mine also appear from time to time (on a different page from the one where said clunky writer appears). Discipline, a quality I find somewhat lacking in myself, is key. In the words of legendary wartime journalist Ernie Pyle: "Writing is easy.
  3. Slow Food does an awful lot of that. We are all about making sure markets are created and/or sustained for products that fit the good/clean/fair model. And for the record, I'd much rather spend $12/pound on La Quercia Prosciutto (made right here in Iowa) than $100/pound on Iberico any day. I'll have the Iberico if I ever get back to Spain. I'm passionate about good food, not silly about it. ← Thanks for answering my question. However, once you factor in the cost of airfare and lodging, that $25 quarter pound of jamon iberico is probably a better buy for someone who is not planning to vi
  4. Are you sure that in one of your other lives, you aren't a college professor as well as/instead of an everyday housewife? Your love of literature (culinary division) rivals -- nay, exceeds -- that of any academic I've met, and I am familiar with the affliction, for my partner's one, and we're both voracious readers. And speaking of literature, cooking and housekeeping, are either of Peg Bracken's proto-feminist classics of the early 1960s, the I Hate to Cook Book and its sequel, the I Hate to Housekeep Book (my mother had that one), in your collection? You might say that those books did as m
  5. Have no fear, it's coming... but first, the last sausage post: the cold-smoked Hungarian Paprika sausages were finished off in the cold smoker while the pork was smoking in the hot chamber. (most photos deleted) Is the patty you cooked (presumably for yourself) midway through the process a quality control step? I've recently started patronizing a sausage maker in Port Richmond, a neighborhood in lower northeast Philadelphia with a sizable Polish population, which makes and smokes its own sausages on the premises. The only thing better than the smell of the smoke coming from the smoke room a
  6. BTW, Chris: Fantastic pictures, and did I tell you you look cute with that "oh-my-God-she's-got-the-camera-again" expression? It's almost as good as that lookie-at-what-I-got! expression in your avatar. Not only are you a meat and chocolate god, you are obviously a Photoshop god as well. It really is a shame you won't be joining us Philly phood phans.
  7. I will assume that when you encounter this cut in a restaurant in Dallas -- or in OKC, for that matter -- they call it by its proper name: Kansas City strip. My one-man campaign to educate the unwashed masses of the Northeast is making very little headway, assistance from Ted Turner (via Ted's Montana Grill) notwithstanding. (Had a buffalo KC strip there Friday before last, courtesy my closest friend in the PGMC. Just as tasty and rich as beef, but much leaner.) Of course, the bigger tragedy is that you can get better Kansas City strip steaks in steakhouses in the city for which it is misnam
  8. AFAIK, Wegmans is strictly a Mid-Atlantic phenomenon -- New York, New Jersey, and Pennsylvania. They (and Whole Foods Market, BTW) regularly land on Fortune's annual "100 Best Companies to Work For" list. Can't even imagine these sauces. Sounds like it's time for a visit to one of my local Vietnamese restaurants. What dishes would I find nuoc leo in? (The one Indonesian restaurant I'm aware of in Philadelphia is the local outpost of Penang, an East Coast chain of Indonesian restaurants. It's in Chinatown. But I do have a friend -- a retired Drexel math prof who's also a native Kansas Cit
  9. Triscuits and Ritz. Between the two, there's probably not a cheese they can't handle. (But there are a few that should go on water biscuits.) Tonight I topped my Triscuits with a new find: a Spanish-style cheese from Wisconsin. I hadn't seen Gran Queso in DiBruno's before, and there appears to be some confusion among the staff there over who makes it: the shelf label at the 9th Street store said it was from Hickory Farms, but the label on the wheel said it was made by Roth Kase USA, which appears to be quickly gaining a rep for producing very good European-style cheeses in a place known fo
  10. So: Have you found the One Optimal All-Purpose, All-Occasion Peanut Butter from thta batch? Or are certain brands/varieties more appropriate for certain uses (e.g., spreading on a cracker, spreading on a slice of bread with jelly, spreading on a cracker and topping with a slice of Cheddar, dipping an apple wedge in it, spreading on an apple wedge and topping with a slice of Cheddar,...)? Historical trivia: Peter Pan (originally made by Swift & Co.; now made by ConAgra) is the oldest brand of mass-produced commercial peanut butter; it was introduced in 1920 or thereabouts. I find it a bi
  11. Loved those action shots! I hope more people provide some, but doubt this will become an eG Foodblog tradition, for it requires another person to take the pix. I never learned to flip food in a skillet! Though I wonder how well that would work with a cast-iron pan as opposed to one with a rounded bottom. (I have a saute pan like yours but prefer my cast-iron skillets.) Is there an eG Cooking School lesson on this?
  12. I didn't see anything in the article that suggested that Slow Foodies are poseurs, or that they are dishonest about their motives. It's all out there in the open: they're using the global market to protect culinary diversity. I do think that what has people upset is the word "elite." But Slow Food is, among other things, an elite movement. I mean, what else would you call people who pay $100 per pound for jamon iberico? I don't consider that an insult; it's just a fact. ← Well, since you (and I, by way of the thread you linked) raised the subject: I hit the half-century mark this comin
  13. There's more where that snippet came from: And I thought it was just me. Generally, if I'm in Starbucks, I'm either drinking tea or one of their frou-frou coffee-candy drinks. I think DD did you a favor by opening closer to your office. It is a shame you won't be a neighbor. Like Lindsay Ann, I like your attitude too -- and I would have loved to go mano a mano with you on pancakes. The family is in the restaurant every day, cooking, taking orders, and waiting tables, and they take a lot of pride in the place. They really are friendly (despite occasionally threatening to beat you with a
  14. I think the net impression Sterling is trying to leave -- if he is being serious -- is that Slow Food is a bunch of effete gastronomical snobs who are actually making the world safe for well-off poseurs under the guise of protecting culinary and biological diversity. Or something like that. I'm all confused now.
  15. I'm glad to hear that you've found rewarding work in the Southern Midwest and in a place where you can grow food for most of the year. But Oklahoma City has never really floated my boat. I don't know whether it's the conservatism of the place or the flatness, but I've tended to regard the place much as I regard Wichita, the next sizable city to the north on I-35: I guess it will do, but there's better places to live. However, you will have access to good barbecue -- the best barbecue joint in my native Kansas City now was co-founded by an expat Okie -- and distances in the Midwest being what
  16. Glad to see you roll your own! Crust, that is. I've tried hand-tossing and -stretching crusts on a few occasions, and every time, the result is the same -- a hole in the crust somewhere and wildly uneven thickness. So I resort to the rolling pin too. I feel inauthentic doing it, but it gets me the crust I want. That pie looked delicious! I'm sure it was worth the parchment-paper fire.
  17. OK, now, there are some sacrifices I just can't make! Sounds like a grilled sticky is in order, though: maybe I will have one for breakfast tomorrow (<homer voice>mmmm, ice cream for breakfast</homer voice> ). ← Well, if you can arrange to have me shipped to State College and back before the blog's over, I'll gladly take one for the team -- and repay you with Moriarty's wings when you are next in Philadelphia. And if your wife manages to decide as I believe you told me you hoped she would when I met you at Chick's Thursday before last (hope all the noise we Phillybloggers mad
  18. "The unheralded Grey Lodge Pub"? Okay, maybe unheralded for its cheesesteaks, but how can one possibly say an establishment named one of the "10 Best Bars in America" by Esquire magazine be "unheralded"? Which makes for a good segue to... No, I think you may have a point, at least when dealing with matters of taste. Subjective values inevitably enter into the picture, and the fine gradations that may be evident to one person may be absent to another. Nonetheless, mrbigjas does nail the dynamic that produces these lists by the score month in and month out, and frankly, I think that any busine
  19. Now you've got me perplexed. Whenever I prepare roast beef at home, I usually end up slicing it, and the resulting slices are usually moist, even if they do have a crust and have not been sitting in juices for a while. (They usually produce their own, which I then reduce to make gravy.) What should a good roast beef sandwich feel like in one's mouth?
  20. Elitism and snobbery are often confused, especially by critics of the latter. And since snobs often do a passable job of passing themselves off as elitists, it makes the job of distinguishing between the two that much harder.
  21. Wow. I just finished dinging someone on Phillyblog whose sentiments about yupscale poseurs I generally share for displaying reverse snobbery in his criticism of snobs, and now this comes along. I'd say this is another case of reverse snobbery. And yet...and yet...while it's true that preserving agricultural/culinary/food diversity ultimately benefits everyone, and that our corn-fed regime of cheap food isn't really all that good nutritionally for the people who benefit from it the most, it does strike me that most of the local/artisanal products promoted through organizations like Slow Food ar
  22. And to think he was the third place I stopped in my hoagie quest in my second foodblog! I got a sense of deja vu reading Mike's post. Carmen is clearly a master.
  23. Pardon me, but: Mango chutney "Western" food? Mangoes are tropical fruit, and I thought that chutneys made their way to Britain from India. Ah, the wonders of assimilation!
  24. Footnote: Went back up there on Good Friday to buy more breakfast sausage and some plain kielbasa. Stood in line for an hour. Realized as I approached the door that I wouldn't get to place my order in time for a noon roundtable discussion at the Inky, so left. Returned the next morning to get both. No line. No breakfast sausage, either. Kielbasa fresh out of the smoker, though. Folks, it doesn't get any better than this. My fellow choristers polished off the bulk of a pound, fried with peppers and mixed with mezze penne and Cheddar and Parmesan cheeses. Another attempt at breakfast sausage
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